Sausage-Egg Casserole

 

SAUSAGE-EGG CASSEROLE Serves 6

4 eggs, hard boiled 1/4 c. butter 1/4 c. flour 2 c. milk 1 lb. sausage 2 c. corn 1 c. bread crumbs Slice 2 eggs into casserole dish. Melt butter in a saucepan; add flour, 1/2 teaspoon salt and a dash of pepper. Add milk all at once. Cook stirring constantly until mixture thickens. Cook sausage and drain. Add sausage and corn to sauce and pour over eggs. Slice remaining eggs on top. Sprinkle with bread crumbs. Bake at 375 degrees for 25 minutes.

Praline French Toast Paula Deen

 PAULA DEEN’S PRALINE FRENCH TOAST – serves 6-8

 8 eggs

1 1/2c half and half

1/3 cup maple syrup

1/3c light brown sugar, packed

12 slices soft bread, 1” thick, with crust on

 Butter a 9x13” pan.  Mix 1^st 4 ingredients together.  Layer the bread slices in the dish and pour the egg mixture over it.  Cover and refrigerate overnight.

 Topping:

1/2c butter

1/2c light brown sugar packed

2/3c maple syrup

2c pecans, chopped

Melt the butter in a saucepan, add sugar and syrup and cook for 1-2 minutes; stir in the pecans.  Pour mix over the bread.  Bake for 45-55 minutes at 350°.  Allow to cool 10 minutes before serving.

 

Pecan Morning Casserole

 French Toast:

1 Loaf French bread [13-16 ounces]

8 large eggs

2 cup half and half

1 cup milk

2T sugar

1 t Vanilla

¼ t cinnamon

¼ t nutmeg

Slice bread into slices, 1” each.  Arrange slices in a generously buttered 9x13” pan, in 2 rows, overlapping slices.  In a large bowl, combine the remaining ingredients and beat with a mixer until blended but not too bubbly.  Pour mixture over the bread slices, making sure all are covered evenly with the mixture.  Spoon some of the mixture in between the slices.  Cover with foil and refrigerate overnight. 

 

The next day, preheat oven to 350°. 

 

Praline Topping:

2 sticks butter

1 cup packed light brown sugar

1 cup chopped pecans

2 T light corn syrup

½ t  cinnamon

½ t nutmeg

Combine all ingredients in a medium bowl and blend well.  Spread Praline Topping over the bread and bake for 40 minutes, until puffed and lightly golden.  Serve with syrup.

 

Baked French Toast Paula Deen

 

BAKED FRENCH TOAST - PAULA DEEN

French Toast:

1 Loaf French bread [13-16 ounces]

8 large eggs

2 cup half and half

1 cup milk

2T sugar

1 t Vanilla

¼ t cinnamon

¼ t nutmeg

Slice bread into slices, 1” each.  Arrange slices in a generously buttered 9x13” pan, in 2 rows, overlapping slices.  In a large bowl, combine the remaining ingredients and beat with a mixer until blended but not too bubbly.  Pour mixture over the bread slices, making sure all are covered evenly with the mixture.  Spoon some of the mixture in between the slices.  Cover with foil and refrigerate overnight. 

 

The next day, preheat oven to 350°. 

 

Praline Topping:

2 sticks butter

1 cup packed light brown sugar

1 cup chopped pecans

2 T light corn syrup

½ t  cinnamon

½ t nutmeg

Combine all ingredients in a medium bowl and blend well.  Spread Praline Topping over the bread and bake for 40 minutes, until puffed and lightly golden.  Serve with syrup.

 

DUTCH Babies II

 Dutch Baby

INGREDIENTS

SERVINGS 2-3

• ³⁄₄cup milk
• ¹⁄₂cup unbleached all-purpose flour
• 2large eggs
• 1 ¹⁄₂tablespoons sugar
• ¹⁄₂teaspoon pure vanilla extract
• 3tablespoons unsalted butter
• 1tablespoon confectioners' sugar

• 1 ¹⁄₂cups thinly sliced fresh fruit, of choice (peaches, nectarines, strawberries, raspberries, blackberries, blueberries,mangoes, etc.)
• Ham, onions, cheese, thyme, chives

 

DIRECTIONS

1.    Fifteen minutes before baking preheat the oven to 450°; have a pie plate or oven-proof skillet ready.

2.    Whisk together the milk, flour, eggs, sugar and vanilla; put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan.

3.    Slowly pour batter into hot pan; bake for 20 minutes; reduce heat to 350° and bake another 8-10 minutes, until pancake is well-browned; remove from oven and sieve confectioners' sugar over the top; serve immediately with fruit spooned into the center of the pancake.

 

BIG Dutch Babies

 

OVEN PANCAKE "Big Dutch Babies"

1/4 c. butter 2/3 c. flour 3/4 c. milk 2 eggs 1/2 tsp. salt 1/2 tsp. cinnamon, optional 1. Heat oven to 425 degrees. In a 9 inch pie plate melt butter in the oven 3-4 minutes. 2. In a large bowl combine flour, milk, eggs and salt. Use a beater to beat until smooth (2-3 minutes). 3. Carefully pour batter into hot pie plate with melted butter. 4. Bake 20 minutes. It will puff up to form a shell. FILLING CHOICES: 1: 3 tbsp. butter 1 c. sliced mushrooms 1 med. onion 1/2 lb. cooked ham 1 c. shredded cheese Melt butter in a skillet and saute mushrooms and onions. Stir in ham. Heat through. Add cheese and pour into center of cooked pancake. 2: Heat pie filling apple, cherry, etc. Pour into center of baked pancake. Serve with whipped topping if desired or sprinkle with cinnamon. 3: 3 oz. cream cheese 1/4 c. brown sugar 1/2 c. sour cream (yogurt 1/2 tsp. vanilla 1 c. sliced apple 1/4 c. chopped walnuts Combine cream cheese and sugar. Mix well. Add sour cream and vanilla. Fill baked pancake with 3/4 of cream cheese mixture. Top with apples. Top with remaining cream cheese mixture. Sprinkle with nuts if desired.

Hash Brown Egg Cups

 HASH BROWN EGG CUPS TO GO   yields 60

 36 eggs

2pkg frozen peppers and onions [or fresh] chopped

32oz frozen shredded hash browns

1 1/2t salt

3pkg [16oz] shredded cheddar cheese [or any cheese you prefer]

1# bacon, fried til crisp and crumbled

 Mix all ingredients except cheese and bacon together.  Add 2pkg of the cheese to the mixture.  Pour into greased [or sprayed] muffin cups.  Top with the bacon and the remaining 1pkg of cheese.  Bake 30 minutes at 350°.  Can be frozen and micro-waved to heat.

 

French Breakfast Puffs

 

French Breakfast Puffs

Yield:12 puffs
Level:Easy
Ingredients
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening
2 eggs
1 cup whole milk
Coating:
1/2 pound (2 sticks) butter
1 1/2 cups sugar
3 teaspoons ground cinnamon
Directions
Preheat the oven to 350 degrees F. Lightly grease 12 muffin cups.  In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside.  In a separate large bowl, cream together the sugar and shortening. Add the eggs and mix again. Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition.

Fill the muffin cups two-thirds full. Bake until golden, 20 to 25 minutes. Remove the muffins from the pan and set aside.  To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon.  Dip the warm muffins in the butter, coating thoroughly.  Then roll in the cinnamon-sugar mixture. Don't be afraid to really coat 'em up. Let the kids help!

Helpful Hint: After cooling completely, puffs can be frozen in plastic bags and reheated later. They're in the "reheats beautifully" section of my life.   Recipe courtesy of Ree Drummond

DUTCH BABY

GERMAN PANCAKE

Serves 2-4

3T butter

3 eggs

3/4 cup milk

3/4 cup flour

1/4t salt

1/4t vanilla

Lemon wedges

Confectiomer's sugar

Syrup 

Preheat oven to 425°. Place butter in a 10" skillet or heavy baking dish and place in oven while preheating. Remove the pan before butter starts to brown.

In the meantime, beat eggs until foamy; add milk, flour, salt and vanilla and blend together until just mixed.

Pour into hot skillet and return to oven for approximately 25 minutes until golden brown and puffed.

Remove the pancake from oven and dust with confectioner’s sugar. Serve immediately with lemon wedges and extra pats of butter. When the lemon juice mixes with the confectioner's sugar it makes a creamy lemony sauce that is perfect.

************ TIP ************

For making a dinner Dutch Baby, I use the recipe above
without Vanilla, Lemon wedges and syrup...baked just like above and
I ADD a mixture of sauteed in butter Diced ham, sweet onion and green pepper.  Yum!

Jan's Cream Cheese Stuffed Pumpkin French Toast

FRENCH TOAST BATTER
1/2 cup Libby's Pure Pumpkin (not pie filling)
1 teaspoon McCormick's Pumpkin Pie Spice
1 teaspoon Vanilla
2 Tablespoons Sugar
4 Extra Large Eggs
1/4 cup Whole Milk
1/2 cup Pumpkin Pie Spice...
International Delight Creamer

CREAM CHEESE STUFFING
8 ounce package of Philadelphia Brand Cream Cheese, softened
2 Tablespoons Sugar
1 teaspoon Vanilla

FRENCH TOAST BATTER

Whisk everything in a bowl, until well combined. Pour into a flat dish for dipping the bread.

CREAM CHEESE STUFFING

Beat well, until well combined and smooth.

ASSEMBLY

Spread cream cheese mixture between 2 slices of bread for each serving.  Heat Griddle to 375-400° and once heated, melt shortening or use oil to grease the griddle and heat til hot. Dip the French Toast in the Pumpkin Dip and let soak for a minute on each side, making sure you don't leave any dry spots. Put onto Hot Griddle and cook until nicely browned. Flip and cook until the other side is nicely browned too. Serve, topped with a dollop of Whipped Cream, toasted pecans and a dash of Pumpkin Pie Spice.  (4 Servings).

Jan's Southern Biscuits & Gravy

1# pork sausage {I use pre-cooked Armour links, chopped}
1 sweet Onion, chopped
2T Butter
6T Flour
1/2t Sage
1/4t Salt
Dash freshly grated Nutmeg
4c Milk
Dash Hot Pepper Sauce, optional
Warm Biscuits, split {frozen-baked}

In a large skillet, cook sausage and onion until the sausage is done. Add Butter and melt. Stir flour, salt, sage, nutmeg into the skillet until blended. Cook and stir until light golden brown. Remove from heat and add the Milk and Optional Hot Pepper Sauce. Cook and stir for 2 minutes til thick.  Serve over split muffins.  (4 Servings)

Meat Lover's Quiche

Ingredients

1 homemade or store-bought single-crust pie dough
6 large eggs, well beaten
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 slices bacon, cooked and crumbled
1 cup cooked ground sausage...

1/2 cup diced ham
2 large green onions, chopped
1 cup shredded cheese

Instructions

Preheat oven to 425º.  Press crust into a 9 inch quiche pan, prick crust and bake until lightly browned, about 10 minutes.  In a large bowl whisk together the eggs, milk, salt and pepper. Sprinkle the bacon, sausage, ham, green onions, and cheese evenly on top of precooked crust. Pour the egg mixture on top.  Bake for 20 minutes until the center is set and a toothpick comes out clean. Allow to cool slightly before serving.

Baked Breakfast Peppers

1 large red bell pepper
4 strips turkey bacon, cut into matchsticks about 1/4-inch thick
2 tbs minced onion
1/4 tsp garlic
2 tbs diced tomato
1/2 c chopped spinach
1/4 tsp pepper...

dash salt
2 eggs
2 egg whites
1 tbs milk
1/2 c sharp cheddar cheese

Preheat the oven to 375 degrees. Wash the pepper and cut it in half lengthwise. Remove the membrane and seeds, but leave the stem on (this will help your filling stay in the pepper). Spray a baking sheet with non-stick and set the peppers flesh down/skin up on the sheet. Place in the oven and roast for 9-10 minutes, until soft. When you remove the peppers from the oven, flip so they are open-side up.

While the peppers are baking, place a medium pan over medium heat. Cook the bacon matchsticks until crispy, then remove to a paper towel to drain. Reduce the heat under the pan to medium low. Add the onion and cook for two minutes, then add the garlic, tomato and spinach. Continue to cook until the spinach is wilted and bright, then remove to a small mixing bowl. Let cool for a minute or two.

In a medium bowl, whisk together the eggs, egg whites and milk. Add 3/4 of the cooked bacon, the cooked vegetables and 1/4 cup of the cheese and mix together. Pour the egg mixture into the peppers (if the eggs run over a bit, no big deal). Bake for 20-25 minutes, until eggs are set and starting to puff in the center. Garnish with the remaining cheese and bacon and serve. Cilantro, salsa and avocado are awesome on top, too!

Crock Pot Breakfast

32 oz frozen shredded Hash Browns
1# cooked ham, cubed
1 Onion diced
1 Green Pepper diced
1 1/2 cup shredded cheese (Sharp Cheddar is my choice)
12 Large Eggs
1 cup whole Milk
1 teaspoon salt...

1 teaspoon pepper
Pam Spray

Instructions

Spray the inside of the Crock Pot with Pam or other spray.  Divide the hash browns, ham, veggies and cheese so you can create several layers of each in the pot. Start with the hash browns, then ham, onions, peppers and last, cheese.  Repeat until you have several layers.

Beat eggs, milk, salt and pepper and pour over all in the the crock pot.  Cover and turn on low. Cook 10-12 hours or overnight.  Re-heat leftovers in the microwave.

EZ Instant Oatmeal

Ingredients

1 Large box of Quaker 1 Minute Oatmeal
2 cups of Dark Brown Sugar
2 teaspoons of Cinnamon
1 cup Raisins
1/2 cup chopped Pecans

Instructions

Mix together in a large bowl, until the brown sugar is evenly mixed in. Store in an airtight container.

To Prepare: Scoop 3/4 of a cup of the mixture into your bowl and add hot, boiling water (hubby likes his thick, so he uses just under 1 cup)...mix and let sit for a few minutes.

Herb Baked Eggs

1/4 teaspoon minced fresh garlic

1/4 teaspoon minced fresh thyme leaves

1/4 teaspoon minced fresh rosemary leaves

1 tablespoon minced fresh parsley

1 tablespoon freshly grated Parmesan

6 extra-large eggs...

2 tablespoons heavy cream

1 tablespoon unsalted butter

Kosher salt and freshly ground black pepper

Toasted French bread or brioche, for serving

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) 

The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

Copyright 2004, Barefoot in Paris