Please share your favorite breakfast recipes here - looking for ideas for Christmas morning

Decadent French Toast Souffle-one of our favorites

Decadent French Toast Soufflé

4 lg or 5 medium croissants
6 oz cream cheese, softened
½ cup butter, softened
¾ cup maple syrup, divided
10 eggs
3 cups half and half
1 tsp ground cinnamon
powdered sugar
chopped pecans


Sauce

½ Cup butter
½ cup maple syrup

In food processor, coarsely chop croissants, distribute evenly in 8 greased one-cup soufflé dishes. In food processor combine cream cheese, butter and ¼ cup maple syrup, dollop heaping tablespoon in the middle of croissant crumbs. In large bowl, beat eggs, ½ cup maple syrup and half and half; pour evenly over mixture in each soufflé dish. Sprinkle with cinnamon. Cover and refrig overnight.

Remove from refrigerator. Preheat oven to 350. Uncover and bake 45 to 50 minutes or until golden. In small saucepan heat ½ c butter and ½ cup maple syrup; pour over warm soufflés. Sprinkle with chopped pecans and powdered sugar. Garnish with berry. Can be made ahead and frozen or in frig for 2-5 days







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Sour Cream-Caramel Cinnamon Buns-these are awesome

Sour Cream-Caramel Cinnamon Buns
These can be made ahead and left overnight for a slow cool rise in the fridge. You can also freeze a pan unrisen and unbaked and then thaw overnight in the fridge. I took them out and let them rise for about 1/2 hour before baking.

Dough
1/3 cup warm water (100 to 110)
5 tsp rapid rise yeast
3/4 cup warm milk
3 large eggs
3/4 cup unsalted butter, cut into small chunks
3/4 cup sugar
1 1/4 tsp salt
1 tab pure vanilla extract
1/2 cup sour cream
1/4 tsp cinnamon
6 to 8 cups all=purpose flour

Filling

1 cup unsalted butter, softened
1 1/2 cups firmly packed brown sugar
2 tsp cinnamon
1 cup chopped pecans, optional
1 cup raisins, plumped and dried
1/2 cup caramel or butterscotch chips
1/3 cup caramel or butterscotch sundae topping

Caramel-cinnamon glaze

1 1/2 cup firmly packed brown sugar
1/2 cup unsalted butter, melted
1/4 cup corn syrup
1 tsp cinnamon

Bakers fondant

2 cups powdered sugar
1 tsp vanilla
4 to 6 tab water

Line a large baking sheet with parchment paper. Spray 2 9x13 in pans with nonstick cooking spray (you can also use 3 9-in cake pans)
In mixer bowl, hand whisk warm water and yeast and let stand 1 minute to dissolve. Briskly whisk in warm milk, eggs, butter, sugar, salt, vanilla, sour cream and cinnamon. As ingredients blend fold in 4 to 5 cups flour and mix to make a soft dough. Then knead with dough hook on lowest speed 6-8 minutes, adding more flour as necessary to form a dough that is smooth and elastic but not tough. Remove dough hook and spray dough with nonstick cooking spray. Cover entire mixer and bowl with a large plastic bag and let rise 45-60 minutes or until almost doubled.

Prepare pans as follows. Caramel Cinnamon Glaze -smear each pan with half of brown sugar mixed with cinnamon. Drizzle with melted butter and corn syrup.

Turn out dough onto lightly floured work surface, gently deflate and divide in half. Let rest 10 minutes. Then pat or roll our to a 16-18 inch square between 1/4 to 1/2 inch thick. Spread each half with softened butter and remaining filling ingredients (I mixed the brown sugar and cinnamon together - sprinkled on the chip, nuts and raisins) Drizzle with sundae topping.
Roll up each portion of dough starting with egde of dough closest to you, into a snug jelly roll. Cut into 3/4" thick slices and arrange in rows in prepared pans. Spray with nonstick cooking spray. (At this point I put one pan in frig and one in freezer.)To bake right away - Cover loosely with plastic wrap and let rise 40-60 minutes or until almost doubled.

Preheat oven to 350. BAke about 30-35 minutes until medium brown. Invert buns onto a parchemnt paper lined baking sheet or large platter. Drizzle excess syrup from the bottoms of pans over tops of buns.

Bakers fondant - in medium bowl whisk powdered sugar, vanilla and enough water to make a spreadable glaze. Pour on buns.

 
Rec: San Juan Casserole

San Juan Casserole

1 lb. bulk sausage (can use reduced-fat bulk breakfast sausage)
1/2 lb. fresh mushrooms, sliced
1/2 onion, diced
4 oz. can diced green chilies
6 eggs
1/2 tsp. salt
1/2 tsp. pepper
3 tbsp. sour cream
8 oz. cheddar cheese, grated
8 oz. mozzarella cheese, grated

Saute sausage until browned, drain grease, add the onions, green chilies and mushrooms and stir-fry for one minute. In a bowl, combine the eggs, sour cream, salt and pepper and mix well. Combine eggs, sausage mixture and cheeses and pour into 9x13 casserole. Bake at 400 degrees until set, approx. 15 minutes. Cut into wedges and serve with salsa (Pat’s note: I like to serve it with pico de gallo, recipe below).

Pat’s note: Recipe is easily cut in half and baked in 8-inch square dish.

Adapted from San Juan Casserole by Patty in WA @ Gails from Entertaining Recipes for Cabins, Condos and Cottages by Pamela Thomas

Pico de Gallo

In a bowl, mix:
2 cups diced fresh tomatoes
1/2 cup finely diced onion
2 tbsp minced jalapeno chiles
1/4 cup minced fresh cilantro
2 tbsp fresh lime juice
1 clove garlic, minced
salt to taste (don't omit, it brings out the flavors and juices of the other ingredients)

Can be used right away but if time permits, cover, refrigerate and allow flavors to blend for at least an hour. Yield: about 2 cups. Great served with tortilla chips, or on tacos, quesadillas, eggs, omelets and other baked breakfast casseroles.

 
quick and easy....Rec: Impossible Quiche Tarts

Impossible Quiche Tarts

3/4 cup sour cream (can use light sour cream)
1/2 cup Bisquick baking mix
1/2 cup milk
2 eggs
1/2 tsp. Worcestershire sauce
2/3 cup shredded Cheddar cheese
1/3 cup chopped ham, or crisp crumbled bacon, or chopped Canadian bacon
2 Tbs. sliced green onions

Heat oven to 400*F Lightly grease 18 muffin cups, 2 1/2 x 1 1/4 inches.
Beat sour cream, baking mix, milk, eggs, and Worcestershire sauce until smooth, 15 seconds in the blender on high speed or 1 minute with hand beater (I just used a wire whisk). Spoon about 2 tbsp. into each muffin cup. Mix remaining ingredients; sprinkle 1 tbsp. (scant) over batter in each cup. Bake until knife comes out clean, 12 to 15 minutes. Loosen sides of tarts from pan and remove. Refrigerate any leftovers.

Pat's notes: I usually make half the recipe and get 8 tarts. These are great for breakfast. Sliced avocado is a nice accompaniment, and fresh melon or other fresh fruit. Would make a great addition to a brunch menu too. Something different.

 
Another quick and easy.

I would serve some fruit with this and maybe a blueberry coffee cake.

Bundt Pan Biscuit Breakfast Bread

1 can Grands Biscuits
8 eggs
2 Cups shredded cheese
1 pound sausage, browned and drained
1 Tbsp Cajun seasoning
1 small can chopped green chiles

Cut each biscuit in 1 'sleeve' of GRANDS Biscuits into 4 or 8 pieces. Break 8 eggs into a large bowl and beat them with a fork. Add 2 cups of shredded cheese and 1 pound of sausage, browned and drained. Add a tablespoon or two of fajita or cajun seasoning or whatever you want. Green chiles would probably be fine. Stir in the cut biscuits, until they are coated. Spray a Bundt pan and pour the mixture into it.

Bake at 350 for 30-45 minutes or until they are browned the way you like them. VERY GOOD!

 
I make these frequently....I've resorted to chopping the ingredients, topped with an egg and

leavign them in the ramekin to serve. The whole slice of ham presents well, but it's a bit awkward to eat. I've used this idea to make a number of "fixens" that rest in the bottom of a ramekin, topped with a baked egg. Spinach/ricottta, diced & seasoned potatoes, a quick stirfry of various vegetables...basically anything that would be good in an omplette. This makes it much easier to serve a crowd...

 
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