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What's for Christmas breakfast?
- Thread starter maycee
- Start date
I was shifting things around in my freezer trying to make room for Christmas dinner, and I found
one last packet of sauteed porcini mushrooms that Randi had sent me last year! I thought I had used them all, so finding another was the best Christmas gift I could imagine from Oregon.
So we're having porcini omelets.
one last packet of sauteed porcini mushrooms that Randi had sent me last year! I thought I had used them all, so finding another was the best Christmas gift I could imagine from Oregon.
So we're having porcini omelets.
desertjean
Well-known member
This goes back to my childhood
Breakfast on Christmas morning is always blueberry muffins.
We weren't allowed to open our presents until everyone was up and had something to eat. Sitting down to a full breakfast when you have excited children is hard to do, so mom would fix blueberry muffins. We could hold them, eat and still be able to get close enough to stare at the presents without touching. (Don't tell mom, but we could also hide them or feed them to the dog and and pretend we'd eaten.)
Breakfast on Christmas morning is always blueberry muffins.
We weren't allowed to open our presents until everyone was up and had something to eat. Sitting down to a full breakfast when you have excited children is hard to do, so mom would fix blueberry muffins. We could hold them, eat and still be able to get close enough to stare at the presents without touching. (Don't tell mom, but we could also hide them or feed them to the dog and and pretend we'd eaten.)
desertjean
Well-known member
When you are 9 and there are presents calling, anything goes.
Lol - funny. I just decided today that I would make a quiche impossiboe pie. Not quite
sure what recipe I'll be using, but i had it this a.m. at a Christmas brunch, and it was delicious! I'll look here or google it, unless someone here has made it and will kindly post the recipe.
sure what recipe I'll be using, but i had it this a.m. at a Christmas brunch, and it was delicious! I'll look here or google it, unless someone here has made it and will kindly post the recipe.
a link to bisquick's Impossibly Easy Pie recipes
http://www.bettycrocker.com/search/searchresults.aspx?terms=bisquick+impossibly+easy+pie
http://www.bettycrocker.com/search/searchresults.aspx?terms=bisquick+impossibly+easy+pie
markinhouston
Well-known member
Cafe Beaujolais Coffee Cake and Arkansas Bacon..the bacon is still..
in the smoker right now. I am also grinding some bulk breakfast sausage tomorrow, but we will probably have that another day.
in the smoker right now. I am also grinding some bulk breakfast sausage tomorrow, but we will probably have that another day.
Thanks Ang! Rec: Cheesy Sausage and Egg Bake
I imagine this is a lot like Dawn_MO's breakfast strata - it's soooooo good!
1 pound bulk pork sausage, cooked and drained
1 1/2 cups sliced fresh mushrooms (4 ounces)
8 medium green onions, sliced (1/2 cup)
2 medium tomatoes, chopped (1 1/2 cups)
2 cups shredded mozzarella cheese (8 ounces)
1 1/4 cups Original Bisquick® mix
1 cup milk
1 1/2 teaspoons salt
1 1/2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1/2 teaspoon pepper
12 eggs
Heat oven to 350ºF. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish. Stir remaining ingredients until blended. Pour over cheese.
Bake uncovered 30 to 35 minutes or until golden brown and set.
High Altitude (3500-6500 ft) Bake about 35 minutes.
I imagine this is a lot like Dawn_MO's breakfast strata - it's soooooo good!
1 pound bulk pork sausage, cooked and drained
1 1/2 cups sliced fresh mushrooms (4 ounces)
8 medium green onions, sliced (1/2 cup)
2 medium tomatoes, chopped (1 1/2 cups)
2 cups shredded mozzarella cheese (8 ounces)
1 1/4 cups Original Bisquick® mix
1 cup milk
1 1/2 teaspoons salt
1 1/2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1/2 teaspoon pepper
12 eggs
Heat oven to 350ºF. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish. Stir remaining ingredients until blended. Pour over cheese.
Bake uncovered 30 to 35 minutes or until golden brown and set.
High Altitude (3500-6500 ft) Bake about 35 minutes.
Or maybe it was this one, Rec: Easy Cheese and Bacon Quiche
Either way, they both sound great. Serving it with orange juice-ginger ale mixture (non-diet, Governor Paterson!!).
1 1/4 cups Original Bisquick® mix
1/4 cup butter or margarine, softened
2 tablespoons boiling water
1 package (6 oz) sliced Canadian bacon, chopped
1 cup shredded Swiss cheese (4 oz)
4 medium green onions, thinly sliced (1/4 cup)
1 1/2 cups half-and-half
3 eggs
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
Total Time: 2 hours 10 min
Heat oven to 400°F. Grease bottom and side of 9-inch pie plate with shortening. Stir Bisquick and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press dough in bottom and up side of pie plate, forming edge on rim of plate.
Sprinkle bacon, cheese and onions over crust. In medium bowl, beat half-and-half, eggs, salt and red pepper with spoon until blended. Pour into crust.
Bake 35 to 40 minutes or until edge is golden brown and center is set.
High Altitude (3500-6500 ft): Heat oven to 375°F.
Either way, they both sound great. Serving it with orange juice-ginger ale mixture (non-diet, Governor Paterson!!).
1 1/4 cups Original Bisquick® mix
1/4 cup butter or margarine, softened
2 tablespoons boiling water
1 package (6 oz) sliced Canadian bacon, chopped
1 cup shredded Swiss cheese (4 oz)
4 medium green onions, thinly sliced (1/4 cup)
1 1/2 cups half-and-half
3 eggs
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
Total Time: 2 hours 10 min
Heat oven to 400°F. Grease bottom and side of 9-inch pie plate with shortening. Stir Bisquick and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press dough in bottom and up side of pie plate, forming edge on rim of plate.
Sprinkle bacon, cheese and onions over crust. In medium bowl, beat half-and-half, eggs, salt and red pepper with spoon until blended. Pour into crust.
Bake 35 to 40 minutes or until edge is golden brown and center is set.
High Altitude (3500-6500 ft): Heat oven to 375°F.
You have one-upped everything I have made for this Christmas . . .
In one small statement. ". . . The bacon is still in the smoker right now. I am also grinding some bulk breakfast sausage. . . "
I want home-smoked bacon and home-ground breakfast sausage! Waaaah!
smileys/wink.gif
In one small statement. ". . . The bacon is still in the smoker right now. I am also grinding some bulk breakfast sausage. . . "
I want home-smoked bacon and home-ground breakfast sausage! Waaaah!
smileys/wink.gif
amanda_pennsylvania
Well-known member
Maybe a coffee cake. Perhaps I can get my DH to make us sausages. Yum...
markinhouston
Well-known member
Rec; Arkansas Bacon
Too late for Christmas, but you can make it whenever you want. I wait until pork butts are on sale (this time, 67 cents per pound!)
Molasses-Cured Pork Shoulder Bacon Gourmet | June 2002
Pork shoulder bacon may not get quite as crisp as belly bacon, but it has a great taste and a meaty texture. Even if you have a thermometer for your grill, you'll still need an instant-read — the grill thermometer won't register low enough to monitor the cold-smoking.
Yield: Makes about 4 1/2 lbs
Active Time: 1 1/4 hours
Total Time: 48 1/4 hours (includes curing)
1 (4- to 6-lb) boneless pork shoulder Boston roast (Boston butt)
6 cups water
1 cup kosher salt
2/3 cup packed dark brown sugar
2 1/2 tablespoons Instacure No. 1*
1/2 cup mild molasses
3 cups ice cubes
4 tablespoons coarsely ground black pepper (optional)
Special equipment: 1- to 2-gallon plastic storage tub or stainless-steel bowl; a 221/2-inch covered kettle grill with a hinged top rack; a 12- by 8- by 2-inch disposable aluminum roasting pan; 3 lb hardwood sawdust*; charcoal briquettes; a chimney starter; long metal tongs; an instant-read thermometer
Put pork butt, fat side up, on a work surface, then halve horizontally with a sharp large knife.
Stir together water, salt, brown sugar, and Instacure in storage tub until solids are dissolved, about 3 minutes, then add molasses and stir until dissolved. Add ice and stir until cure is cold (ice may not be completely melted; keeping liquid cold slows salt absorption).
Too late for Christmas, but you can make it whenever you want. I wait until pork butts are on sale (this time, 67 cents per pound!)
Molasses-Cured Pork Shoulder Bacon Gourmet | June 2002
Pork shoulder bacon may not get quite as crisp as belly bacon, but it has a great taste and a meaty texture. Even if you have a thermometer for your grill, you'll still need an instant-read — the grill thermometer won't register low enough to monitor the cold-smoking.
Yield: Makes about 4 1/2 lbs
Active Time: 1 1/4 hours
Total Time: 48 1/4 hours (includes curing)
1 (4- to 6-lb) boneless pork shoulder Boston roast (Boston butt)
6 cups water
1 cup kosher salt
2/3 cup packed dark brown sugar
2 1/2 tablespoons Instacure No. 1*
1/2 cup mild molasses
3 cups ice cubes
4 tablespoons coarsely ground black pepper (optional)
Special equipment: 1- to 2-gallon plastic storage tub or stainless-steel bowl; a 221/2-inch covered kettle grill with a hinged top rack; a 12- by 8- by 2-inch disposable aluminum roasting pan; 3 lb hardwood sawdust*; charcoal briquettes; a chimney starter; long metal tongs; an instant-read thermometer
Put pork butt, fat side up, on a work surface, then halve horizontally with a sharp large knife.
Stir together water, salt, brown sugar, and Instacure in storage tub until solids are dissolved, about 3 minutes, then add molasses and stir until dissolved. Add ice and stir until cure is cold (ice may not be completely melted; keeping liquid cold slows salt absorption).