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traca

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My friend and I have decided to get together once a month and cook breakfast. I'm SOOOOOO excited since breakfast is one of my favorite meals...and I rarely cook it for myself.

This Saturday is our inagural breakfast. We're making Michael's Dad's Waffles and the Sausage Stuffed Pears.

I'd love to get some other favorites on the radar for our next breakfast extravaganza...Any ideas?

 
Randi's Oatmeal Buttermilk Pancakes at 8198. I just tried them yesterday morning, but you'll

want to try the hazelnut version that Curious found yesterday afternoon.

Also, I find that with Michael's waffles using 1/4 King Arthur's "White Whole Wheat" flour adds flavor and mitigates the guilt a bit.

 
This is a homestead fav, REC: Spinach and Pancetta Strata

Spinach and Pancetta Strata
courtesy Giada De Laurentis *

2 Tbsp OLIVE OIL
4 ounces THINLY SLICED PANCETTA, coarsely chopped
1 SMALL ONION, chopped
1 (10-ounce) box CHOPPED FROZEN SPINACH, thawed, squeezed dry
2 GARLIC CLOVES, minced
1 tsp SALT
½ tsp FRESHLY GROUND BLACK PEPPER
1/8 tsp FRESHLY GRATED NUTMEG
8 cups cubed ITALIAN BREAD, from a 1-pound loaf
½ cup finely GRATED PARMESAN
3 cups WHOLE MILK
10 LARGE EGGS

Heat the oil in a heavy large skillet over medium heat. Add the pancetta and sauté until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl.

Add the onion to the pan drippings in the same skillet and sauté until translucent, about 4 minutes. Add the spinach and garlic. Sauté over medium-low heat until the garlic is tender, about 2 minutes. Stir in ½ tsp of salt, ¼ tsp of pepper, nutmeg, and the cooked pancetta.

Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixture. Repeat layering.

Whisk the milk, eggs, remaining ½ tsp of salt and ¼ tsp of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.

Preheat the oven to 350° F. Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving.

* notes: I've made the following changes to the recipe

1) subbed ½ lb crumbled Italian sausage and ¼ lb diced country ham for the pancetta
2) added ½ lb of sliced mushrooms and sautéed them with the onion
3) added about a cup of grated Fontina cheese to the parmesan
4) eliminated the garlic ‘cause it makes some folks “all gassy”.

 
I love this one - it tastes really rich, but is lowfat! Baked Banana-Stuffed French Toast

(My note: Regular slices work better than thin sliced bread).

BAKED BANANA-STUFFED FRENCH TOAST

INGREDIENTS:
4 ripe bananas, peeled, each cut into 4 pieces
8 thin slices light (reduced-fat) mixed-grain bread (I use regular sliced whole wheat bread)
1/2 cup nonfat milk (I use lowfat)
2 large eggs
1 teaspoon vanilla extract
Pinch of ground cinnamon (I use more)!
Nonstick vegetable oil spray
Powdered sugar
8 large strawberries(I use 12, sliced).
Pure maple syrup (optional) (I always serve this with pure maple syrup).

DIRECTIONS:
Preheat oven to 350 F. (325 F for dark pans).
Place 4 pieces of banana on each of 4 bread slices; mash banana on bread. Top with remaining 4 bread slices.
Whisk milk, eggs, vanilla extract and cinnamon in glass pie dish. Working in batches, dip bread in egg mixture; let soak 45 seconds on each side.
Spray large nonstick skillet with vegetable oil spray. (I use 2 large skillets). Heat over medium heat. Working in batches, add French toast to skillet and cook until golden, about 2 minutes per side. Transfer to baking sheet; bake 8 minutes.
Transfer to plates. Dust with powdered sugar. Garnish with strawberries.
Serve with maple syrup, if desired. (Pure maple syrup is a must)!

Serves 4.

Bon Appétit - November 1997

 
Here is one from Deb in MI...REC: Croissant Breakfast Casserole

* Exported from MasterCook *

Croissant Breakfast Casserole" ~ by MarieAlice

Recipe By :MarieAlice/Recipezaar/Deb-in-MI
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Overnights

Amount Measure Ingredient -- Preparation Method

4 plain croissants
1 tablespoon butter
2 cups sliced fresh mushrooms
1/4 cup sliced green onions
4 eggs
1 cup milk
1 cup shredded swiss cheese
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese

Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole. Melt butter in a fry pan. Saute mushrooms and green onion until tender and liquid has evaporated. Set aside. Beat together eggs and milk. Pour half over croissants, layer mushroom mixture and cheeses
on top, then pour over remaining liquid. Position croissant tops over the bottoms, cut side down. Let stand over night in the refrigerator. Bake at 350*F for 25 to 30 minutes or until set. Cover with foil if browns too quickly.

Dawn note: this is a very forgiving recipe. You may add what you like to it, and leave out what you don't like. The tops of the croissants become golden brown and very flaky. I think this would be good with some diced ham, Canadian bacon, bacon, cooked shrimp or crabmeat. You get the drift. Play with this recipe to your liking both with the ingredients, and the cheeses. You can easily double this recipe or halve it. Serve with sausage, bacon, or ham, and a nice fruit salad.
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What a great lineup! Thanks everyone. We just finished our first forray and I've got to say

Michael's Dad's Waffles were really, really good.

My friend Alison and I went backpacking through Thailand. Every morning, she'd order these pancakes with sweetened condensed milk & sliced bananas. So for our waffle date, I did that, with a sprinkle of cinnamon. YUM!!

I'm looking forward to trying these other recipes. Thanks again. smileys/smile.gif

 
Not tried and true, but an idea -

Eggs Benedict incorporating a crab cake in the base - I can't remember where I saw this recently, but it sounded out of this world.

 
Simple and delicious! Rec: Mom's French Cheese Pie - Quiche Lorraine

Mom's French Cheese Pie - Quiche Lorraine

My mom's favorite pie cookbook is the old Farm Journal's "Complete Pie Cookbook" from 1965… and her copy is well-used and loved, full of clippings and hand-written notes. This recipe is based on the one from there, with modifications to her taste. Simple, easy, and delicious, it's a favorite on the mornings after Thanksgiving and Christmas!

6 servings
time to make 1 hour 15 min prep

1 unbaked 9-inch pie shell
6 slices bacon, cooked until crisp and crumbled (or roughly chopped)
3/4 cup chopped sweet onions (about 1 medium onion)
1 1/4 cups grated cheddar cheese (original recipe calls for Swiss cheese)
1/4 cup grated parmesan cheese (which Mom omits, but I like)
3 eggs, beaten
1 1/2 cups light cream or half-and-half cream
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

1. Preheat oven to 375 degrees F.

2. Cook the bacon until it is crisp, remove it from the pan and set it aside, then drain the fat while reserving 1 tablespoon of it in the pan.

3. Add the onion and gently cook it until it is tender, but is not browned.

4. In a bowl, combine the eggs, light cream or half & half, salt, and pepper.

5. Crumble or roughly chop the bacon to your preference.

6. Place the pie shell in a pie plate.
7. Place the bacon, onion, and cheese in the bottom if the pie shell/crust, then pour the egg mixture over.

8. Bake in the preheated 375 degree F oven for about 45 minutes, or until the quiche is firm and lightly browned.

9. Let rest for 5 minutes, then serve immediately. Makes 6 servings.

http://www.recipezaar.com/202022

 
Rec: Blueberry Cream Cheese Stuffed Baked French Toast

Blueberry Cream Cheese Stuffed Baked French Toast

An easy and tasty Sunday morning breakfast you make the night before! From the White Lace Inn, Sturgeon Bay, Door County, Wisconsin.

6-8 servings
time to make 55 min 10 min prep

1 loaf white bread, no crusts
1/2 loaf French bread
6 cups fresh blueberries or frozen blueberries, rinsed
8 ounces cream cheese
1/2 cup sour cream
1/2 cup sugar
1 teaspoon vanilla
7 eggs
1 1/2 cups milk
1 1/2 cups half-and-half
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 cup powdered sugar

1. Cut white bread into cubes and place into the bottom of a greased 9x13 pan.

2. Sprinkle blueberries evenly over bread.

3. Microwave cream cheese in bowl for 2 minutes.

4. Stir carefully and add 1/2 cup sugar, 1/2 cup sour cream, and 1 teaspoons vanilla.

5. Spread over blueberries.

6. Cut French bread into 10-1 inch thick slices, place over cream cheese.

7. Beat eggs, milk, half&half, cinnamon, and nutmeg and pour over bread.

8. Cover and refrigerate overnight.

9. Bake at 350 degrees for 45 minutes covered, then uncover for approximately 15 minutes.

10. Let set before slicing.

11. Sift powdered sugar over before serving.

http://www.recipezaar.com/27991

 
Lisa's Overnight Caramel French Toast

I made this for a brunch last year for some of my daughter's friends' moms (who are now my friends, too). They LOVED it -- so now I HAVE to make it when we get together. I can vary what else I serve, but I have to have this.


Lisa's OVERNIGHT CARAMEL FRENCH TOAST

Serving Size: 6

1 loaf French bread
1 stick butter
1 cup brown sugar
3 tablespoons Karo Syrup
6 eggs
1 1/2 cups milk
1 tablespoon vanilla
cinnamon
fresh fruit

Melt butter and brown sugar and Karo syrup over medium heat stirring. Bring to boil and then pour into 9 x 13 casserole pan.

Slice bread into 1 inch widths and lay over caramel mixture. Mix eggs and milk and vanilla and pour over bread.

Sprinkle top with cinnamon and cover with plastic wrap. Refrigerate over night. Uncover and bake in 350 degree oven 45 minutes. Serve with fresh fruit and syrup.

 
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