The Wife of a Dairyman ~ Churned in Cali: breakfast recipes

Showing posts with label breakfast recipes. Show all posts

April 10, 2014

Easter Egg Bake

Sticking with the egg theme for Easter morning breakfast is in the plan for our household and this recipe from Krups for Easter Egg Bake, complete with cheddar and jack cheeses, mushrooms, red pepper, spinach and so much more will be baking in my oven. I'll use venison sausage in place of chopped ham to give it a unique kick.

What's cooking at your house for Easter?

Photo and recipe courtesy Krups

Easter Egg Bake

Ingredients

3 cups shredded Cheddar cheese

3 cups shredded Monterey Jack cheese

½ cup chopped mushrooms

1/3 cup chopped scallions

1/2 cup chopped red pepper

1 cup fresh spinach

2 tablespoons butter

2 cups chopped ham or sausage

8 eggs

1 3/4 cups milk

1/2 cup all-purpose flour

2 tablespoons minced fresh parsley

1/2 teaspoon dried dill

Salt and Pepper to Taste.

Instructions:

1. In a ungreased 13-in. x 9-in. x 2-in. baking dish, sprinkle half of both cheeses and set aside.

2. In a medium skillet, sauté mushrooms, onions and red pepper and spinach in butter until tender.

3. Place over cheese and top with ham or sausage. Sprinkle mixture with the remaining cheese.

4. In a bowl, beat eggs. Add milk, flour, parsley, dill, salt and pepper; mix well.

5. Slowly pour over the cheese.

6. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean.

Make boiling eggs easy with the new Krups Egg Cooker....

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January 17, 2013

'BOTW' Lazy Sunday Easy Onion Frittata

I love eggs in the morning and when sauted onions are involved...they're even better. I love this super easy Onion Frittata by Bon Appetite. Perfect for a lazy Sunday. Serve with a side of bacon and some buttered whole wheat toast with raspberry jam, OH My, come to mama.

photo and recipe courtesy Bon Appetite

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Mother's Day Onion Frittata

With Mother's Day coming this Sunday, I thought this Bon Appetite Onion Frittata recipe would be a perfect go-to recipe, especially if you're looking for something easy and last minute. If you don't like onions, use scallions or asparagus instead!

Happy Mother's Day to all the Moms out there. I hope you have a fantastic weekend! Eat, drink and be merry!

Best of the Web: Bon Appetite Onion Frittata

Photo courtesy Bon Appetite

Ingredients

8 large eggs

1/2 cup finely grated Parmesan

3 large fresh basil leaves, torn into pieces

3 large fresh sage leaves, minced

1 tsp. minced fresh rosemary

1/4 tsp. kosher salt

1/8 tsp. freshly ground black pepper

3 Tbsp. extra-virgin olive oil

1 cup thinly sliced onion

1/3 cup whole-milk ricotta

Preparation

Preheat oven to 400°. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; sauté until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.

Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.

Read More http://www.bonappetit.com/recipes/2011/05/onion-frittata#ixzz1uZYoBMxC

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day
!

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November 6, 2010

Foodbuzz Welcome & French Toast Sticks for the K-1 Class

Last night was opening night of the long awaited {for me} Foodbuzz Festival. The Welcoming Reception was held at Fort Mason on the Marina Green in San Francisco.

Here's a tiny preview.......hundreds of mini cupcakes from Mini Cupcakes. Apparently, Mini Cupcakes scored themselves a reality TV pilot for Food Network. Hopefully it will make it to TV because Food Network was there filming the entire night.

More to come on the Foodbuzz Fest......stay tuned.

Yesterday was also volunteer cooking day at Bryce's school yesterday. This is where I volunteer to teach cooking to the small 5 student K-1 class. I have about an hour with the kids, so sometimes it's a challenge to come up with something that's easy, kid-friendly as far as taste goes and that can be completed from start to finish in an hour or so.

I chose French Toast Sticks, and boy did they ever have fun. It's amazing what the combination of sugary syrup and five, 5 and 6 year olds makes. Let's just say, it got progressively louder in that small K-1 room as the hour went on, especially when the syrup was thrown into the mix! But SO much fun. Kids really enjoy cooking and I'm cherishing these little moments with them.

Here's how it all went down........

Ingredients you'll need, eggs, milk, french toast bread, cinnamon, butter, corn flakes, syrup and powdered sugar.

Mix the eggs and the milk with a whisk until it's light and fluffy. Cut each slice of bread in three or four strips.

Give each child a Ziploc with some corn flakes in it and let them pound them to smithereens! This was, by far their favorite part!

Dip the bread strips in the batter mixture and roll in the corn flakes. Then in a heated skillet with butter, toast up all the strips.

Top with powdered sugar and / or dip in syrup.

Enjoy!

French Toast Sticks

Ingredients:

• 4 slices bread
• 3 eggs
• ¼ cup milk
• 2 cups cornflakes cereal
• 1 T butter
• Syrup or powdered sugar

Directions:

1. Cut each slice of bread into 3 strips on a cutting board, using a serrated knife. Put bread strips in baking dish.

2. Crack the eggs into a bowl. Add the milk to the eggs. Beat with a fork until the eggs look foamy. Pour over bread in baking dish. Turn bread strips over, using tongs, to coat other side.

3. Put the cereal in a plastic bag. Seal bag closed. Use rolling pin to crush cereal. Dump crushed cereal into a shallow baking dish or pie plate.

4. Put butter in the skillet. Heat over medium heat until butter is melted.

5. Take the bread strips out of the egg mixture, using tongs, and put them on the crushed cereal. Turn over to coat other sides.

6. Put the bread strips into the hot skillet. Cook for about 4 minutes or until bottoms of bread strips are golden brown. Turn them over and cook other side for about 4 minutes as well.

7. Serve the “stix” with syrup for dipping or sprinkle with powdered sugar.

Happy Saturday!

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