Easy Egg Souffle

If you are ever looking for a quick egg recipe for breakfast or brunch, that does not require overnight preparation or separating eggs and beating egg whites, this recipe is for you.  Quick to prepare, made with ingredients you probably have on hand, and delicious served piping hot out of the oven.  As the souffle bakes, it will puff and turn golden brown.  Serve immediately.  A dramatic and delicious presentation for your breakfast table.

egg souffle

Easy Egg Souffle
Serves 6
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  1. 6 large eggs
  2. 1 cup heavy cream
  3. 1 teaspoon salt
  4. Freshly ground black pepper, to taste
  5. 1/4 teaspoon nutmeg
  6. 1 1/2 cups grated cheddar cheese
  7. 1/2 cup grated parmesan cheese
  1. Preheat oven to 425 degrees.
  2. Beat eggs with a wire whisk until thick and light. Mix in cream, salt, pepper and nutmeg, beat well. Fold in the cheeses. Pour into a well buttered 1 1/2 quart baking dish. Bake 35 - 40 minutes or until puffed and golden brown. Serve immediately.
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Apple Breakfast Bake

This Apple Breakfast Bake bakes to a puffed golden brown and then after being removed from the oven, shrinks to form a crispy crust and custard like filling.  Perfect with the baked apple layer and brown sugar crust.  This would be a great addition to any breakfast buffet.  You can double this recipe easily and bake in a 9 x 13 inch pan if you are entertaining a larger crowd.

apple breakfast bake

Apple Breakfast Bake
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  1. 1/4 cup butter
  2. 2 apples, peeled and thinly sliced
  3. 3 eggs, beaten
  4. 1/2 cup flour
  5. 3/4 cup milk
  6. 1 1/2 tablespoons sugar
  7. 1 teaspoon vanilla
  8. 1/4 teaspoon salt
  9. 1/2 teaspoon cinnamon (divided)
  10. 2 tablespoons brown sugar
  1. Preheat oven to 425 degrees.
  2. Put butter in a 9 inch pie plate and put in preheated oven until the butter has melted. Remove and layer apple slices over melted butter.
  3. Mix together eggs and milk. Beat in flour, sugar, vanilla, salt and 1/2 teaspoon cinnamon. Pour batter over apples and sprinkle with brown sugar and the other 1/2 teaspoon of cinnamon.
  4. Bake on middle rack for 20 - 30 minutes or until it is golden brown and puffed.
  5. Serve immediately.
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Pumpkin Butter

Everywhere you look you will find pumpkin butter this time of year.  If you have not tried pumpkin butter, it is a great holiday addition to your entertaining table.  I was just brainstorming a few ideas using pumpkin butter:

Perfect on muffins, bagels, or toast. Blend with cream cheese for a special treat

Mix with plain yogurt, top with Maple Honey Granola

Make homemade Poptarts using pumpkin butter as the filling

Stir into oatmeal and top with raisins and nuts

Spread on baked brie and top with pecans

Layer vanilla ice cream with pumpkin butter for a wonderful parfait

Serve as a condiment on a cheese board

The possibilities are endless…

This recipe is easy to prepare and will keep for 2 months in your refrigerator.  Perfect to keep on hand during the holidays.

pumpkin butter


Pumpkin Butter
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  1. 1 can pumpkin purée
  2. 2/3 cup packed brown sugar
  3. 1/4 cup honey
  4. 1 tablespoon lemon juice
  5. 1 teaspoon grated lemon peel
  6. 1/4 teaspoon ground cinnamon
  7. 1/4 teaspoon ground ginger
  8. 1/8 teaspoon ground cloves
  9. 1/8 teaspoon grated nutmeg
  10. 1/4 teaspoon salt
  1. Combine all ingredients in a medium saucepan. Bring to a boil, immediately reduce heat to low. Simmer 20 minutes, stir frequently. Cool and refrigerate.
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Egg Bake (Make Ahead and Freezer Friendly)

As I was preparing for a weekend get away at our close friends beautiful summer cabin, I was vigorously searching for breakfast recipes that I could make now, freeze and bake later.  I found an assortment of recipes, nothing quite what I was looking for.  So I combined a few recipes and came up with this egg bake that you can make ahead and freeze.  You do not bake it until you are ready to serve.  I always prefer to bake items fresh and not reheat items.  I think that many recipes become dry and loose their texture when you bake, freeze and reheat.  To really make this an easy recipe, I used precooked turkey sausage crumbles you can find in they freezer section and packaged egg white product.  So easy, simply pour to measure, no eggs to crack and no cholesterol.  I tried to step-up the healthy factor with the turkey sausage and egg whites.  However, I just cannot bring myself to use reduced fat or fat-free cheese products, so grated cheddar cheese it is. 

Egg Bake


Egg Bake
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  1. 4 1/2 cups seasoned croutons
  2. 2 1/2 cups grated cheddar cheese
  3. 9 eggs or 2 1/4 cups egg whites
  4. 3 cups reduced fat milk
  5. 9 oz. turkey sausage crumbles
  6. 1/4 teaspoon pepper
  1. This recipe makes enough for 2 - 1 1/2 quart pans.
  2. Spray pans with cooking spray.
  3. Divide croutons, cheese, and turkey sausage evenly between pans
  4. Mix together the eggs, milk and pepper. Whisk to combine and divide evenly pouring over each pan.
  5. Cover and freeze or refrigerate if you are serving the next day.
  6. From the freezer - completely thaw the casserole in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes prior to baking. Bake uncovered, 350 for 50 minutes. Or until a knife inserted comes out clean.
  7. From the refrigerator - bake uncovered, at 350 for 50 minutes or until a knife inserted comes out clean.
A Passion for Entertaining http://apassionforentertaining.com/

Blueberry Buckle

What is a buckle?  It is a yellow batter with the filling or fruit mixed in. A buckle also has a streusel topping.  This buckle I loaded with large ripe blueberries.  The cake is very moist and bursting with fresh blueberries.  This is a terrific dessert served warm and equally delicious as a breakfast snack or afternoon treat with a cup of tea.   While this was baking, our house smelled sensational.  The warm cake baking with the cinnamon topped streusel aroma filled the house.  Warm from the oven with a scoop of vanilla ice cream – divine!

blueberry buckle

Blueberry Buckle
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  1. 2 cups flour
  2. 3/4 cup sugar
  3. 2 teaspoon baking powder
  4. 1/2 teaspoon salt
  5. 2 cups fresh berries, rinsed and drained
  6. 1 large egg
  7. 1/2 cup milk
  8. 1/4 cup melted butter
  9. Topping -
  10. 1/2 cup sugar
  11. 1/2 teaspoon cinnamon
  12. 1/4 teaspoon ground nutmeg
  13. 1/2 cup flour
  14. 4 tablespoons butter, melted
  1. Preheat oven to 375
  2. Grease and flour an 8 inch square baking pan.
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the berries and toss to mix. Beat the egg and milk in a small bowl with the butter. Add tothe flour mixture and stir just until moistened. (if batter seems too dry, add 1 - 2 additional tablespoons of milk). Spread batter evenly in prepared pan.
  4. Combine the topping ingredients in a medium bowl and mix well. Sprinkle over the top of the cake. Bake for 45 - 60 minutes or until a wooden pick inserted comes out clean.
A Passion for Entertaining http://apassionforentertaining.com/

Huevos Rancheros

Here is a recipe sure to be appreciated on Cinco de Mayo. This holiday that commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla has become an day to celebrate wonderful Mexican food.  Huevos Rancheros is just the recipe for May 5th.  Even though this is a traditional breakfast dish, I think it is delicious anytime – breakfast, lunch or dinner.  Easy, delicious, and festive – just my type of recipe.  Enjoy!

Huevos Rancheros

Huevos Rancheros
Serves 2
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  1. 1 tablespoon unsalted butter
  2. 4 eggs
  3. 2 - 8 inch flour tortillas
  4. 1 cup shredded Monterey Jack Cheese or Cheddar Cheese
  5. 1/2 cup black beans
  6. 4 tablespoons salsa
  7. 3 tablespoons sour cream
  1. In a 10 - 12 inch skillet, over medium heat, melt butter and fry eggs until desired doneness. Remove eggs. Place one tortilla in pan to soften for 30 - 45 seconds, flip. Place 2 eggs, 1/2 of the cheese, salsa, and beans on 1/2 side of the tortilla. Fold tortilla in half. Cook 1 minute, flip and cook an additional minute. Remove and repeat with the other tortilla. Add the first tortilla to the pan when the 2nd tortilla is finished to reheat. Serve both tortillas with sour cream and additional salsa.
A Passion for Entertaining http://apassionforentertaining.com/

Overnight Coffee Cake

This is the perfect breakfast treat, especially since you can make it the night before and then bake in the morning.  I just love recipes that I can prepare in advance. Nothing is better in the morning than the smell of cinnamon flowing through the kitchen.  I thought this would be the perfect weekend treat.  All you have to do is brew a pot of coffee and breakfast is ready!

overnight coffee cake


Overnight Coffee Cake
Every time I serve this, everyone wants the recipe and it is great to do ahead!
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  1. 3/4 cup butter, softened
  2. 1 cup sugar
  3. 2 eggs
  4. 8 oz. sour cream
  5. 2 cups flour
  6. 1 teaspoon baking powder
  7. 1 teaspoon baking soda
  8. 1/2 teaspoon salt
  9. 1 teaspoon nutmeg
  10. Topping
  11. 3/4 cup brown sugar
  12. 1/2 cup chopped pecans
  13. 1 teaspoon cinnamon
  1. Cream together butter and sugar until light and fluffy. Add eggs and sour cream, mix well. Combine flour, baking powder, baking soda, salt and nutmeg. Fold in dry ingredients into batter and mix well. Pour into greased 9 x 13" pan. Combine brown sugar, pecans, and cinnamon. Sprinkle over the top of the batter. Cover and refrigerated overnight. Bake uncovered 350 for 35 - 40 minutes or until the cake tests done.
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Puffed Pancake

If you asked my husband what his favorite breakfast is, he would tell you a Puffed Pancake.   We love pancakes, however they can be heavy and so filling.  This pancake is thin and crispy.  The best part about this pancake is how easy it is to make.  It takes more time for the oven to preheat than to combine the ingredients.  Next time you are looking for a new breakfast treat, try a Puffed Pancake. 

 puffed pancakde


Puffed Pancake
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  1. 3 tablespoons butter
  2. 2 eggs
  3. 1/2 cup flour
  4. 1/2 cup milk
  5. 1 teaspoon ground cinnamon
  6. Confectioners sugar
  1. Preheat oven to 425
  2. Combine eggs, flour, milk, and cinnamon. Whisk until smooth.
  3. Put ovenproof 10 inch skillet in oven, after 4 minutes, put the butter in the skillet to melt.
  4. Watch carefully, swirl pan to coat with the butter. Pour the batter into the skillet.
  5. Bake 15 -20 minutes, until golden brown and puffed. Do not open oven door while baking.
  6. Remove from oven, dust with confectioners sugar. Serve with maple syrup.
  1. This would also be a wonderful dessert, omit syrup and serve with a warm fruit compote.
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Bourbon Apple Upside Down Cake

This cake is perfect to serve as a breakfast cake or warmed with ice cream for a special dessert.  The bourbon apple topping creates a butterscotch layer that intensifies the apple flavor. With the addition of the bourbon, these apples are so delicious this cake will be gone before you can blink. Enjoy!
apple bourbon cake

Bourbon Apple Upside Down Cake
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  1. Cake
  2. 2 cups flour
  3. 1 cup sugar
  4. 3 teaspoons baking powder
  5. 1 teaspoon salt
  6. 1/3 cup butter, room temperature
  7. 1 cup milk
  8. 1 egg
  9. Streusel Filling
  10. 1/2 cup chopped nuts
  11. 1/3 cup packed brown sugar
  12. 1/4 cup flour
  13. 1/2 teaspoon ground cinnamon
  14. 3 tablespoons butter
  15. Cake top
  16. 1/4 cup butter
  17. 1/2 cup packed brown sugar
  18. 3 tablespoons bourbon
  19. 2 medium apples, sliced
  1. Preheat oven 350
  2. Prepare streusel filling by combining all ingredients until crumbly.
  3. Beat all cake ingredients in large mixer bowl on low speed 30 seconds. Beat on medium speed, scraping bowl occasionally for 2 minutes.
  4. Place 10 inch cast iron skillet or 9 inch square cake pan in oven with 1/4 cup butter. When the butter is melted, remove from the oven, add the brown sugar and bourbon. Stir to incorporate. Top with apple slices.
  5. Pour 1/2 of the cake batter over the apple mixture, top with 1/2 of the streusel mixture, top with remaining cake batter and the remaining streusel mixture.
  6. Bake 350 - 40 - 50 minutes, until a cake tester comes out clean
  7. Immediately invert pan on heatproof serving plate. Let pan remain a minute over the cake so the butterscotch can drizzle over the cake.
  8. Serve warm or at room temperature
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Frittata with Salsa

I just love eggs.  I think it is a perfect food, good for you and delicious.  My favorite egg is over easy with a piece of toast.  However, for the sake of debate, I am always trying new ways to cook that perfect egg dish.  This frittata is very easy to assemble and a wonderful additional to any breakfast or brunch.  You sauté the vegetables, top with the egg mixture and then pop in the oven for thirty minutes.  I like to serve this with salsa on the side.  You could also serve warm tortillas on the side with.sliced avocado, that would be a perfect match for the frittata.   Slice the frittata, place in a warm tortilla and you have a unique breakfast taco. 


Frittata with Salsa
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  1. 2 slices thick-sliced Applewood smoked bacon, diced
  2. 1 small onion, diced
  3. 1 small zucchini, sliced
  4. 10 oz. frozen chopped spinach, cooked and well drained
  5. Salt and pepper, to taste
  6. 1/2 teaspoon dried oregano
  7. 3/4 cup heavy cream
  8. 6 eggs
  9. salsa
  1. Preheat oven to 350 degrees.
  2. Diced bacon and cook in ovenproof 10 inch skilled. Remove bacon, drain bacon fat, reserve 1/4 cup in skillet. Sauté zucchini and onion until onion is transparent. Add bacon, spinach, salt and pepper, and oregano to skillet, combine. In a medium size bowl, lightly beat eggs with cream. Pour over vegetable mixture in skillet.
  3. Bake 30 minutes.
  4. Serve with salsa.
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