Category: Breakfast

Categories
Breakfast Cheese Main Dish Seafood

Neapolitan Quiche

Plain Pastry for one 9-inch pie crust
4 eggs
1/4 cup milk
1 cup flaked cooked whitefish (fake crab meat)
1/2 pound mozzarella cheese, grated
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. dill

Line a 9-inch pie plate with pastry.  Beat eggs and milk together until well blended, stir in seasonings and cheese.  Chop fish into pastry lined pie plate.  Top with egg mixture.  Bake in a preheated 425 degree oven 30-35 minutes.   Cut into wedges.  Serve hot.

Categories
Breakfast Potatoes

Hash brown Strata

Nonstick cooking spray
2 cups frozen loose-pack diced hash brown potatoes with onion and peppers
1 cup cut broccoli florets
1/3 cup finely chopped turkey bacon or turkey ham (about 2 ounces)
1/3 cup evaporated fat-free milk
2 tablespoons all-purpose flour
2 8-ounce cartons refrigerated or frozen egg product, thawed
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/4 teaspoon black pepper   
Fresh basil sprigs (optional)
Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with nonstick cooking spray. Arrange hash brown potatoes and broccoli in bottom of baking dish; top with turkey bacon or ham. Set aside. 
Stir milk gradually into flour in a medium bowl. Stir in egg product, half of the cheese, the snipped or dried basil, and black pepper. Pour egg mixture over vegetables. 
Bake in preheated oven for 40 to 45 minutes or until knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes. If desired, garnish with fresh basil sprigs.
Makes 6 main-dish servings.  
Categories
Breakfast Eggs Main Dish Vegetarian

Zucchini Pie

1 cup biscuit mix
½ cup vegetable oil
½ cup grated Parmesan cheese
5 eggs
1 teaspoon basil
1 tablespoon black pepper
1 tablespoon crushed garlic
3 cups zucchini, thinly sliced
Preheat oven to 350º F.
Combine all ingredients in a large mixing bowl and mix well. Prepare an 8×10 baking dish with non stick spray. Pour ingredients from mixing bowl into prepared baking dish.  Bake for 35 – 45 minutes, or until golden brown.  Test with a tooth pick. When inserted in the middle of the pie it should come out clean when pie is done.
 
Serves: 6
Notes from the Paula Deen Test Kitchen:  We found if you beat the 5 eggs first it will be easier to mix. We also added 1 teaspoon of salt. The pie rises and browns beautifully.
Categories
Breakfast Casseroles Eggs

Southwest Breakfast Strata

Canadian bacon, chili peppers and tomatoes are layered in this tasty make-ahead egg dish.

2 tablespoons canned diced green chili peppers
8 1/2-inch-thick slices French bread or other firm-texture bread
Nonstick cooking spray
1/2 cup shredded reduced-fat Monterey Jack cheese (2 ounces)
1/8 teaspoon black pepper
2 plum tomatoes, thinly sliced
1-1/2 cups refrigerated or frozen egg product, thawed
1 tablespoon snipped fresh cilantro
2 slices Canadian-style bacon, cut into thin strips, or 1/2 cup chopped cooked ham
Lightly coat a 2-quart rectangular baking dish with cooking spray. Cover the bottom of the prepared baking dish with French bread slices, cutting to fit.
In a medium bowl, combine egg product, chili peppers, and black pepper. Pour egg mixture evenly over bread. Sprinkle with Canadian-style bacon or ham. Top with tomato slices and cheese. Cover and refrigerate at least 4 hours or overnight.

Bake, uncovered, in a 350 degree F oven about 25 minutes or until a knife inserted near center comes out clean. Before serving, sprinkle with cilantro. Makes 6 servings.

Categories
Breads Breakfast

French Toast – Frances’

1 loaf of French bread
3 eggs
1/2 cup of evaporated milk
2 Tablespoons sugar
1-teaspoon pumpkin pie spice
1-teaspoon vanilla extract
Mix eggs, milk, sugar, spices, and vanilla together in a bowl.  Slice the loaf of French bread diagonally. Dip each piece of bread in the custard  mixture. Place bread slices in a buttered nonstick skillet. Cook until lightly browned on both sides. Top with your favorite syrup. Peanut butter is good on French Toast too.
That’s a Pope thing.
Categories
Breads Breakfast

Sourdough Pancakes

4 cups SOURDOUGH STARTER
1 egg
1/4 cup evaporated milk
2  tablespoons oil
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
Mix well, let stand 15 minutes.  Bake on griddle.
4  Servings
Categories
Breads Breakfast

Strawberry/Cream Cheese filled Muffins

1/4 cup (2 ounces) 1/3-less-fat cream cheese
2 tablespoons strawberry preserves
2-1/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
2 teaspoons poppy seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups low-fat buttermilk
3 tablespoons vegetable oil
2 large egg whites
1 large egg

Cooking spray 


Preheat oven to 375º.

Combine the cream cheese and preserves; stir with a whisk.  Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (flour through salt) in a medium bowl; make a well in center of mixture. Combine buttermilk, oil, egg whites, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. 
Spoon the batter into 12 muffin cups coated with cooking spray, filling one-third full. Top each with about 1 teaspoon cream cheese mixture; divide the remaining batter evenly over the cream cheese mixture. Bake at 375 degrees for 25 minutes or until muffins spring back when touched lightly in center. Remove the muffins from pans immediately, and place on a wire rack. 

YIELD: 1 dozen (serving size: 1 muffin)

Categories
Breakfast Eggs Spinach

Spinach & Bacon Quiche-ettes

1 (6 oz.) package spinach, finely chopped 
1/2 cup onions, finely chopped 
1/2 cup bacon, cooked crisp and crumbled
4 eggs
1 cup skim milk, or half & half, fat free
1/2 teaspoon salt
1/8 teaspoon black pepper, ground
dash nutmeg
2 pie crusts
1/2 cup Swiss cheese
Preheat oven to 350º.  Spray large nonstick skillet with cooking spray.  Add baby spinach and onion; cook and stir over medium heat until spinach is wilted.  Cool and drain well. Stir in bacon – set aside.  Combine eggs, half-and-half, salt, pepper, and nutmeg in medium bowl.
Roll each pie crust on lightly floured surface to 13 inch circle.  Cut each pie crust into 24 circles using a 2 inch biscuit cutter.  Coat 48 mini-muffin cups with cooking spray. Place pie crust into cups.  Add  approximately 1 heaping tsp. of the spinach mixture.  Top with 2 tsp of egg mixture.  
Bake 18-22 minutes or until puffed in center and lightly browned around edges.  Remove from oven and let cool for 3 to 5 minutes.  Remove from pans.  Cool on wire rack.
24  Servings
Categories
Breakfast

Peaches & Cream French Toast Casserole

10-14 slices 1″ thick french bread
1- 3oz. pkg. cream cheese
1- 29oz. can peach slices, drained
1/2 C. nuts, chopped
1 C. milk
1/3 C. maple syrup
3 eggs
2 Tbs. butter, melted
1 Tbs. sugar
1 tsp. cinnamon
1 tsp. vanilla
  
Pre-heat oven to 400°F. Spread cream cheese on both sides of bread. Lay slices in 9×13″ baking pan. Prick bread 3-4 times each. Top with peach slices. Sprinkle nuts over peaches. Combine remaining ingredients with whisk. Pour over bread. Bake 20-25 minutes. 

6  Servings

Categories
Breakfast Fruit

Peach and Cream Cheese French Toast Casserole

10 to 12 slices white bread, crusts removed (good French bread or Hawaiian bread works great too!)
3 eggs
2 cups half & half
1/2 cup granulated sugar
1 teaspoon vanilla
Dash of ground nutmeg
Filling:
8 ounces cream cheese, softened (regular or light)
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla
2 to 3 fresh peaches or one 16-ounce can of drained peach halves
Arrange half of bread in bottom of greased 11 x 7-inch glass baking dish. In separate bowl, beat eggs, half & half, sugar, and vanilla. In another bowl, beat together all filling ingredients except for peaches and set aside. Pour 1/2 of egg and half & half mixture on bread in bottom of dish. Pour all of filling ingredients over bread, spreading evenly to sides of dish. Cut peach halves horizontally into 1/4-inch slices and place over filling. Arrange remaining bread slices over filling and peaches. Pour remaining egg and half & half mixture over bread. Sprinkle with nutmeg (cinnamon is also good!) Cover with aluminum foil and refrigerate overnight. 
Preheat oven to 350º. Best to allow to stand at room temperature before baking for 30 minutes. Bake covered 30 minutes. Uncover and bake 30 to 40 minutes longer or until puffy and golden. Serve with warm maple syrup if desired.