Breakfast

Bacon and Cheddar Breakfast Muffins

Published on by carol lou

The only note on this recipe from my mom was Bed and Breakfast. I am assuming they had these during one of their stays at a Bed and Breakfast years ago. It has been years since I made these and I just found the recipe card and remembered how delicious they were. What a wonderful breakfast “to go” muffin – quick and easy to prepare. Easy to take along and wonderful with a cup of coffee!

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Bacon and Cheddar Breakfast Muffins

Servings 9

Ingredients

  • 1 3/4 cup flour
  • 1/2 cup grated sharp cheddar cheese
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • pinch cayenne pepper
  • 1 egg, lightly beaten
  • 3/4 cup milk
  • 1/3 cup canola oil
  • 6 slices bacon, crisp cooked, crumbled

Instructions

  1. Preheat oven to 400 degrees. Grease nine 2 1/2 inch muffins cups in one muffin pan. In a medium bowl combine flour, cheese, sugar, baking powder and cayenne pepper. Make a well in the center. In a small mixing bowl combine the egg, milk and oil. Add liquid all at once to the dry ingredients. Stir just until moistened. Fold in the bacon. Spoon batter into prepared muffin pan. Bake muffins in a 400 degree oven until golden brown – 20 – 25 minutes. Let stand 3 – 5 minutes in pan, remove from pan. Serve warm.

Holiday Breakfast Ideas

Published on by carol lou

Looking for that perfect breakfast for Christmas morning? Here are some of my favorites.

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Holiday Hash Brown Egg Casserole

Servings 3

Ingredients

  • 1 1/2 cups frozen loose-pack hash brown potatoes
  • 1/2 cup shredded Pepper Jack cheese
  • 1/2 cup diced fully cooked ham
  • 1/2 cup shredded Swiss cheese
  • 2 eggs, beaten
  • 1/2 cup half and half

Instructions

  1. Thaw potatoes, press between two sheets of paper towels to remove excess moisture.  Grease a small casserole dish.  Arrange potatoes evenly in the bottom of the casserole dish.   Bake potatoes uncovered in a 400 degree oven for 20 minutes.   Remove casserole from oven and cool for 10 minutes.  Reduce oven temperature to 350 degrees . .Layer Pepper Jack cheese, ham,  and Swiss cheese over the potatoes.  Mix together the eggs and half and half.  Pour over potato cheese mixture in casserole.  Bake uncovered for 25 minutes or until center appears set.  Cool 5 minutes before serving.

    This recipe can easily be doubled.

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Spinach and Cheese Tart

Servings 8

Ingredients

  • 1 pie crust – rolled to fit a tart pan with removable bottom
  • CUSTARD
  • 2 cups heavy cream
  • 5 eggs
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon fresh thyme leaves
  • 1/2 teaspoon Tabasco sauce
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt
  • FILLING
  • 3 cups spinach, stemmed, chopped and cooked
  • 6 oz. Gruyere cheese, grated
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped

Instructions

  1. Combine custard ingredients, mix well.  Combine filling ingredients and place in bottom of tart shell.  Pour custard over filling.  Bake at 300 degrees for 40 – 50 minutes or until golden brown.

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Overnight Caramel Strata

Ingredients

  • 1 cup packed brown sugar
  • 8 tablespoons unsalted butter
  • 2 tablespoons light corn syrup
  • 12 slices ciabatta bread, sliced one inch thick
  • 1 1/2 cups milk
  • 6 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Combine brown sugar, butter, and corn syrup in a small saucepan.  Bring to a boil over medium heat, stirring constantly.  Pour mixture into a 9 x 13 glass baking dish, rotate pan to coat the entire bottom with the caramel sauce.  Whisk together the milk, eggs, vanilla and salt in a medium bowl.  Arrange six of the bread slices in the prepared pan, cover with 1/2 of the egg mixture.  Repeat with the remaining slices of bread and remaining egg mixture.  Cover and refrigerate overnight.  In the morning, preheat oven to 350 degrees.  Bake the strata uncovered for 40 – 45 minutes or until puffed and golden brown.  Let stand for five minutes.  Cut into portions and invert onto plates, serve warm.

    Can’t find ciabatta bread?  You can definitely substitute any bread of your choice.  A hearty bakery style bread works the best.

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Ed’s Maple Syrup Cinnamon Rolls

Ingredients

  • FILLING
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, softened
  • 2 tablespoons pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • DOUGH
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup butter, cold, cut into small pieces
  • 1 cup milk
  • GLAZE
  • 1 1/2 cups powdered sugar
  • 2 tablespoons pure maple syrup
  • 2 tablespoons milk

Instructions

  1. Preheat oven to 375 degrees.  Grease a 9 inch cake pan.  Prepare filling by mixing all of the filling ingredients together until well blended.  Set aside.  In a medium mixing bowl, whisk together the flour, baking powder and salt.  With a pastry blender or fork , cut in the butter until crumbly.  Stir in the milk to form the dough.  I find using my hands the best tools to combine the ingredients to form the dough.  Place the dough on a floured surface and knead a few times.  Let the dough rest a few minutes and then roll into a 16 x 12 inch rectangle.  Spread with the filling.  Roll up, staring with the 16 inch side.  Pinch ends together and slice into 12 equal slices. Beginning in the center, place rolls in the prepared pan.  Bake 30 minutes or until golden brown.  While the rolls are baking,  make the glaze mix together the glaze ingredients, add a bit more milk to reach your desired consistency.  Remove the rolls from the oven when golden brown and spread the warm rolls with the glaze.  Serve warm or at room temperature. 

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Ham, Egg and Cheese Roll-ups

Ingredients

  • 1 sheet frozen puff pastry
  • 1 cup shredded sharp cheddar cheese
  • 1 tablespoon minced Italian parsley
  • 1/2 cup minced ham
  • 1 recipe fluffy scrambled eggs
  • egg wash, 1 egg mixed with 1 tablespoon water
  • Fluffy Scrambled Eggs
  • 5 eggs
  • 1/8 teaspoon kosher salt
  • 2 tablespoons milk
  • 1/2 tablespoon unsalted butter
  • freshly ground black pepper

Instructions

  1. Thaw puff pastry as directed on package.   Preheat the oven to 400 degrees. When the pastry has thawed, cover the pastry with the cheese, ham and parsley.  Cook the eggs as directed, let cool for 4 minutes.  Then layer the eggs on top of the cheese and ham.  Salt and pepper, if desired. You will roll from the short side of the pastry.  Brush the ends of the pastry with egg wash to seal the roll.  Now, carefully roll the mixture, if some of the filling falls out, you can tuck the filling back in   When you get to the end rolling, pinch the edges to seal.   Cut the roll into  8 slices.  Place the slices on a parchment lined baking sheet.  Brush each roll-up with the egg wash. Bake rolls for 25 – 30 minutes.  Serve warm. —–

    EGGS -In a small bowl, beat eggs with milk and salt.  In a medium skilled, melt butter over medium high heat until foamy. Add eggs, continue stirring until fluffy curds form and eggs are fully cooked, about 3-4 minutes.  Season with pepper. 

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Blueberry Crumb Cake

Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, softened
  • 3/4 cup sugar
  • 1 egg, beaten
  • 1/2 cup milk
  • 2 cups blueberries
  • Crumb Topping
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/2 teaspoon cinnamon
  • 4 tablespoons butter

Instructions

  1. Preheat oven to 375 degrees. Grease and flour one 9 inch square baking pan.

    Combine Flour, baking powder and salt, set aside.  Cream butter and sugar.  Add egg and milk, beat until smooth.  Add flour mixture (reserve 1/4 cup) and beat until well combined.  Toss the blueberries with the remaining 1/4 cup flour mixture and fold into the batter.  To prepare topping, combine sugar, flour and cinnamon, cut in butter until it resembles coarse crumbs.  Sprinkle over cake batter in pan.  Bake at 375 degrees for 40 – 45 minutes.

Ed’s Maple Syrup Cinnamon Rolls

Published on by carol lou

On our recent trip to Wisconsin, Ed Schultz patriarch of Stoney Acres Farm, shared with me his recent batch of maple syrup.  I have to say it is a real treat to have pure maple syrup cooked over his wood burning fire.  The combination of the two makes the most delicious syrup and the reason I named this recipe after him..  Since we arrived home, I have been thinking about the perfect recipe to crack open the syrup for.  I took my easy no yeast cinnamon roll recipe and adapted it to use Ed’s marvelous maple syrup.  Well, the results – let’s just say that my husband who is also my chief taste-taster thought they were the best I have made.  

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Ed's Maple Syrup Cinnamon Rolls

Ingredients

  • FILLING
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, softened
  • 2 tablespoons pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • DOUGH
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup butter, cold, cut into small pieces
  • 1 cup milk
  • GLAZE
  • 1 1/2 cups powdered sugar
  • 2 tablespoons pure maple syrup
  • 2 tablespoons milk

Instructions

  1. Preheat oven to 375 degrees.  Grease a 9 inch cake pan.  Prepare filling by mixing all of the filling ingredients together until well blended.  Set aside.  In a medium mixing bowl, whisk together the flour, baking powder and salt.  With a pastry blender or fork , cut in the butter until crumbly.  Stir in the milk to form the dough.  I find using my hands the best tools to combine the ingredients to form the dough.  Place the dough on a floured surface and knead a few times.  Let the dough rest a few minutes and then roll into a 16 x 12 inch rectangle.  Spread with the filling.  Roll up, staring with the 16 inch side.  Pinch ends together and slice into 12 equal slices. Beginning in the center, place rolls in the prepared pan.  Bake 30 minutes or until golden brown.  While the rolls are baking,  make the glaze mix together the glaze ingredients, add a bit more milk to reach your desired consistency.  Remove the rolls from the oven when golden brown and spread the warm rolls with the glaze.  Serve warm or at room temperature. 

Mixed Nut Biscotti

Published on by carol lou

My pantry is full of odds and ends of nuts.  I purchase so many varieties for all of my recipes, many times I just take and look and decide it is time to use up what is left.  That is exactly what happened this weekend when I was in the mood to bake.  Out came the hazelnuts and almonds that were in the pantry.  I toasted them, chopped them and added them to my biscotti recipe. The results were wonderful and just proves that necessity is the mother in invention! As I write this post, I have a cup of coffee and a mixed biscotti next to me – oh, what a wonderful way to start the day.

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Mixed Nut Biscotti

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup toasted whole hazelnuts and whole almonds, chopped

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment.  To toast the nuts, bake for 5 - 10 minutes in 350 degree oven until lightly toasted - cool and chop.  In a mixing bowl, cream the butter and sugar.  Add the eggs one at a time.  Add the vanilla and almond extracts.  Combine the flour, baking powder, cinnamon and salt in a small bowl.  Slowly add the flour mixture, stir in the nuts.  Form the dough into 2 logs, approx. 12 inches long and 1/2 inch high.  Bake for 30 minutes, remove from the oven.  Cool slightly and then slice diagonally into 1/2 in pieces.  Place on the baking sheet cut side down.  Return to the oven and bake for 20 minutes, turn after 10 minutes.  Cool and store in airtight container 

Apple Crisp Muffins

Published on by carol lou

I am a fan when it comes to quick and easy recipes.  I have had this recipe for years and just this past week brought it out since I had purchased a few too many Granny Smith apples.  The name says it all – it tastes like Apple Crisp in a muffin.  The dough is more like cookie dough than a muffin batter.  You fil the muffin cups full and pat the mixture into the cups.  The results – a dense almost cookie like muffin with the crunch and apple goodness of apple crisp.  If you are a fan of apple crisp, you must try these muffins. 

Update: 

I just received this comment from one of my readers and wanted to pass along – I always love to hear comments and this one you might want to try:

Hi Carol
Tried the apple crisp muffins! Used applesauce instead of oil and 1/2 less sugar. They were outstanding!

 

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Apple Crisp Muffins

Servings 16

Ingredients

  • 3 1/2 cups flour
  • 3 cups peeled and diced apples
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 1/4 cups canola oil
  • 2 eggs,, lightly beaten
  • 1/2 cup chopped pecans
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees.  Grease and flour muffin pan.  In a large bowl combine the flour, apples, sugar, salt, baking soda and cinnamon.  Stir in the oil, eggs, pecans and vanilla extract. Dough will be very stiff - stir until all of the dry ingredients are well incorporated.  Fill muffin cups to the top.  Bake 30 minutes.  Cool pan on a wire rack for 5 minutes before removing muffins.  

Whole Grain Breakfast Bars

Published on by carol lou

Looking for a quick to pack, energy-rich bar for a take along snack.  These bars travel extremely well and perfect for all of us constantly on the move and on the go.  Perfect to make on the weekend and have on hand throughout the week.  You can substitute the dried cherries with dried blueberries, strawberries, cranberries or an assortment of your favorite dried fruit.

 

 

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Whole Grain Breakfast Bars

Ingredients

  • 1 1/4 cup uncooked oatmeal
  • 1 cup dried cherries
  • 3/4 cup packed brown sugar
  • 1/2 cup whole wheat flour
  • 1/2 cup sunflower seeds
  • 1/4 cup wheat germ
  • 2 egg whites
  • 3/4 cup fat-free vanilla Greek yogurt
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees.  Spray a 9-inch square baking sheet with cooking spray.  Combine the oatmeal, cherries, brown sugar, whole wheat flour, sunflower seeds and wheat germ in a bowl.  In a medium mixing bowl, lightly beat the egg whites and add the yogurt, butter and vanilla extract.  Pour the dry ingredients into the egg mixture, stir well until all is combined.  Pour mixture into prepared pan, smooth the top of the mixture.  Bake for 25 minutes, cool completely, cut into bars.

Crustless Vegetable Quiche

Published on by carol lou

I like to serve a vegetarian dish at least twice a week.  This Crustless Vegetable Quiche is a healthier version from your standard quiche since there is no crust.  I use the majority egg whites, lowfat cheese and fat-free cottage cheese.  This time I put in spinach, carrots and peppers.  I always use the spinach but like to add whatever vegetables I have on hand.  Leftovers are great for lunches during the week.  Easy to reheat with a quick trip to the microwave.

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Crustless Vegetable Quiche

Servings 6

Ingredients

  • 2 teaspoons olive oil
  • 1 medium onion, diced
  • 1 10 oz. package frozen spinach, drained and thawed
  • 1/2 cup chopped yellow and red bell pepper
  • 1/2 cup grated carrot
  • 1 1/2 cups low-fat sharp Cheddar cheese, shredded
  • 6 egg whites
  • 1 egg
  • 1/3 cup fat-free cottage cheese
  • 1/4 teaspoon salt
  • pinch of nutmeg

Instructions

  1. Preheat oven to 375 degrees.  Spray a 9-inch pie plate with cooking spray.  Saute the onion and peppers in the olive oil until the onion is transparent.  Add the carrot and spinach, cook until well combined and any liquid has evaporated.  Remove from heat and let cool slightly.  Sprinkle the Cheddar cheese in the bottom of the pie plate.  Mix the egg whites, egg and cottage cheese in a medium bowl.  Add salt and nutmeg. Spread spinach mixture over cheese, pour egg mixture over spinach mixture.  Bake 35 - 40 minutes until set and golden.  Let stand 5 minutes before serving, cut into wedges. 

Ham, Egg and Cheese Roll-ups

Published on by carol lou

 If you are anything like me, I am always brainstorming what to serve over the holidays.  I especially like things that are easy to make, require minimum preparation and taste delicious.  I have made spinach roll-ups overs the years using puff pastry, this time I am making breakfast Ham, Egg and Cheese Roll-Ups.  I happened to have a few slices of honey ham in our refrigerator so this time I am using ham.  You can add cooked bacon if you prefer or a combination of vegetables.  If you prefer vegetables like peppers and onions, saute first and them add to the filling.  You can’t go wrong with this recipe. 

 

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Ham, Egg and Cheese Roll-ups

Ingredients

  • 1 sheet frozen puff pastry
  • 1 cup shredded sharp cheddar cheese
  • 1 tablespoon minced Italian parsley
  • 1/2 cup minced ham
  • 1 recipe fluffy scrambled eggs
  • egg wash, 1 egg mixed with 1 tablespoon water
  • Fluffy Scrambled Eggs
  • 5 eggs
  • 1/8 teaspoon kosher salt
  • 2 tablespoons milk
  • 1/2 tablespoon unsalted butter
  • freshly ground black pepper

Instructions

  1. Thaw puff pastry as directed on package.   Preheat the oven to 400 degrees. When the pastry has thawed, cover the pastry with the cheese, ham and parsley.  Cook the eggs as directed, let cool for 4 minutes.  Then layer the eggs on top of the cheese and ham.  Salt and pepper, if desired. You will roll from the short side of the pastry.  Brush the ends of the pastry with egg wash to seal the roll.  Now, carefully roll the mixture, if some of the filling falls out, you can tuck the filling back in   When you get to the end rolling, pinch the edges to seal.   Cut the roll into  8 slices.  Place the slices on a parchment lined baking sheet.  Brush each roll-up with the egg wash. Bake rolls for 25 - 30 minutes.  Serve warm. -----

    EGGS -In a small bowl, beat eggs with milk and salt.  In a medium skilled, melt butter over medium high heat until foamy. Add eggs, continue stirring until fluffy curds form and eggs are fully cooked, about 3-4 minutes.  Season with pepper. 

Spinach and Cheese Tart

Published on by carol lou

This recipe is perfect for brunch, lunch or dinner.  Serve with a side salad or fresh fruit for a delightful meal.  The custard and filling can be made a day ahead for easy and quick preparation.

 

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Spinach and Cheese Tart

Servings 8

Ingredients

  • 1 pie crust - rolled to fit a tart pan with removable bottom
  • CUSTARD
  • 2 cups heavy cream
  • 5 eggs
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon fresh thyme leaves
  • 1/2 teaspoon Tabasco sauce
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt
  • FILLING
  • 3 cups spinach, stemmed, chopped and cooked
  • 6 oz. Gruyere cheese, grated
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped

Instructions

  1. Combine custard ingredients, mix well.  Combine filling ingredients and place in bottom of tart shell.  Pour custard over filling.  Bake at 300 degrees for 40 - 50 minutes or until golden brown.

Is It Time to Host a Brunch?

Published on by carol lou

I think the answer is, yes!   The buds are on the trees, the days are getting longer, and it’s time to think spring and time for brunch.  The following menu is a sure fire hit – I have served them all numerous times and every time it is a success.  You can bake the Almond Puffs the day before.  The  Bacon Pops are so easy to do and I cannot tell you how many times I get asked for the recipe.  This was the recipe photo that Southern Living featured when naming me one of the top Southern Food Bloggers.  The casserole is easy to prepare the day before, bake in the morning, serve warm or at room temperature. I  recently served these three recipes with a bowl of fresh sliced fruit – it was a great combination.  Time to brew the coffee – it’s time for brunch.

 

 

almond puffs

Bacon pops 3

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Carol's Overnight Brunch Casserole

Ingredients

  • olive oil
  • 8 cubes 1-inch cubed Tuscan style bread, crusts removed
  • 4 cups sliced mushrooms - use your favorite type(s)
  • 2 cloves garlic, minced
  • 6 cups fresh baby spinach
  • 4 oz. shredded Gruyere cheese
  • 1/2 cup grated Parmesan cheese
  • 8 eggs
  • 2 1/2 cups half and half
  • salt and pepper
  • 1 teaspoon minced fresh thyme

Instructions

  1. Grease one 9 x 13 inch baking dish.  Cube the bread. Toss the cubes with 2 tablespoons of olive oil, a pinch of salt and a few grinds of pepper.  Heat a large skillet over medium-high heat, cook the bread cubes in the skillet until toasted.  This will take about 8 minutes, stir frequently.  As soon as they are golden, remove and place in a a large  bowl.  In the same skillet add 2 tablespoons of olive oil and heat skillet over medium-high heat.  Add the mushrooms in one layer and let cook until they start to brown, about 3 minutes.  Do not turn or touch the mushrooms for the first 3 minutes - you want them to get crusty brown.  After 3 minutes stir and cook an additional 2 minutes.  Add the garlic, thyme and a dash of salt and pepper.  Cook 2 minutes, then add the spinach.  Continue cooking until the spinach is wilted.  Remove from the heat.  

    In the prepared pan layer 1/2 of the bread cubes, 1/2 of the Gruyere cheese, 1/2 of the Parmesan cheese and 1/2 of the vegetable mixture.  Repeat.  Combine the eggs and half and half - add 1/2 teaspoon salt and a few grinds of black pepper.  Pour over the ingredients in the pan.  Cover and refrigerate overnight.  

    In the morning, preheat the oven to 350 degrees.  Bring the casserole out of the refrigerator while the oven is heating.  Bake the casserole uncovered for 50 - 55 minutes or until puffed and golden brown.  Cool for 15 - 20 minutes prior to serving.  Serve warm or at room temperature.