Drawing a blak....Will be having overnight guests; was thinking of making a frittata, fruit salad

B

barb_b

Well-known member
and a "bacon/meat side dish" When they were here last, I served Cathy's sausage/bacon casserole to rave reviews.

I would like to serve something different this visit. (Only because I would like to continue to add variety to the breakfast menu) Any ideas? I looked at a number of hash brown/bacon recipes, but nothing caught my eye. The more I can do ahead of time, the better!

Thanks in advance for any suggestions!

Best,

Barb

 
That would be drawing a "Blank"Although I do admit that I am feeling blak about finding a menu! smileys/smile.gif

 
REC: Blueberry Scones (or Orange Craisin Scones)

These are the best scones I've ever had (i.e., they are not powdery dry!). I've recently switched to orange craisins (I just toss a few in the batter) and love them even more (and blueberries around here are kinda tart this time of year). The orange zest keeps them moist. Ann

Blueberry (or Orange Craisin)Scones

2 cups flour
¼ cup sugar
1 Tbsp baking powder
1 Tbsp orange peel
¼ tsp salt
¼ tsp baking soda
¼ cup margarine
½ cup buttermilk
1 egg
1 tsp vanilla
1 cup blueberries or a sprinkle of orange craisins

Stir flour, sugar, baking powder, orange peel, salt and baking soda in bowl. Cut in butter, make a well. Stir together buttermilk, egg, and vanilla. Add to flour mixture. Stir until moistened. Gently stir in blueberries or orange craisins.

Knead dough by folding and pressing gently, 12 to 15 strokes. Pat dough into a 7” circle on a greased pan. Cut into wedges. Bake at 400 degrees for 15 to 20 minutes.

Glaze:

Stir ¾ cup sifted confectioner’s sugar and ¼ teaspoon orange zest with enough orange juice to make a drizzling consistency. Drizzle over scones.
source: adapted from recipe of Karen Poynton of Hilltop Manor Bed & Breakfast, Niagara-on-the Lake, Canada

One other note: I recently made these scones using King Arthur unbleached flour - big mistake! They tasted great but were heavy. Am back to my regular all purpose flour for good smileys/smile.gif

 
Breakfast tacos-scramble some eggs, fry some cubed potatoes, saute a little chorizo or breakfast

sausage. Put out cheese, salsa & hot tortillas and maybe some refried beans & fruit.

 
REC: Bacon & Cheese Puff...

Bacon And Cheese Puff

Serving Size : 8

8 slices bacon
2 medium onions -- sliced
12 white bread slices -- quartered
1/2 pound shredded swiss cheese
8 eggs
4 cups milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
dash of red pepper sauce or to taste

Cook bacon until crisp; remove from pan, drain and crumble. In bacon drippings cook onions until soft. Arrange half the bread slices in a single layer in bottom of greased 9 x 13 pan or casserole. Sprinkle with half the crumbled bacon, onions and cheese.

Combine remaining ingredients; pour over top layer in pan. (May be prepared to this stage in advance and stored in refrigerator until an hour before serving time.)

Bake at 375 degrees until mixture is set and top is puffed and golden, about 50 minutes.

The recipe can be halved and baked in an 8 inch square pan for about 40 minutes.

 
Barb, here is an idea for you- and you can make ahead, assemble and warm up last minute

Something I've done many times is to make crepes ahead of time and either freeze or just keep overnight in the fridge. Then I take Jimmy Dean (or whatever kind you like) breakfast links (I cook them last minute but you could do them ahead too) and roll them up in the crepes, cover and put in the oven for just a few minutes (longer if the sausage is cold) and serve with warm maple syrup and some fruit salad on the side. Always a hit- and you don't need anything more on the menu.

If you want something else, how about a German Apple Cake- goes really well at breakfast- stays moist for days. I'll link the rec for this from T&T

http://eat.at/swap/forum6/17_GERMAN_APPLE_CAKE

 
That croissant one sounds like a quiche, except with croissants instead of pastry... hmmmmmmmm

 
Cheese Blintz Souffle...assemble the night before and bake in

the morning. Serve with assorted jams and preserves and sour cream. I accompany this with Sage and Maple Sausage.

 
Rec: Sage and Maple Sausages

* Exported from MasterCook *

Sage and Maple Sausages

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast and Brunch Meats

Amount Measure Ingredient -- Preparation Method

2 slices bacon -- chopped
1/2 cup onion -- finely chopped
1 teaspoon fresh thyme
2 tablespoons maple syrup
1 teaspoon dried sage -- crumbled
1/2 teaspoon curry powder
1/2 pound pork sausage
1 tablespoon vegetable oil

Saute bacon in heavy large skillet over medium-high heat until almost crisp, about 3 minutes. Add onion and thyme; saute until onion is tender, about 5 minutes. Mix in maple syrup, sage and curry powder. Place sausage in bowl, add onion mixture and mix together. Form sausage mixture into 4 three inch round patties. (Can prepare 1 day ahead. Cover and chill)

Heat oil in heavy medium skillet over medium heat. Add patties; fry until cooked through, about 5 minutes per side.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 320 Calories; 28g Fat (78.6% calories from fat); 8g Protein; 9g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 431mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 5 Fat; 1/2 Other Carbohydrates.

 
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