Mini Frittatas

Ingredients:

1 pound sweet Italian sausage
1 red & 1 green pepper, diced
1 large Onion, diced
1 dozen Eggs, beaten
2 cups Whole Milk
8 ounces Sharp Cheddar cheese, shredded
3 TBS Olive Oil
1 TBS Italian Seasoning
½ teaspoon Salt
½ teaspoon Pepper
2 teaspoons fresh or dried Parsley

Directions:

Preheat oven to 375 degrees. Spray a 9 x 13 inch

casserole dish with non-stick cooking spray or brush thoroughly with olive oil. Boil the sausage links 10-15 minutes, drain and set aside to cool. When cooled, dice into small pieces.

In a large skillet, sauté the onions and peppers in the olive oil for 5-10 minutes, stirring often. Add in the sausage and seasonings, mix well. Cook over medium heat another 5 minutes.

In a medium bowl, whisk together eggs and milk.
Spoon the sausage and peppers into the bake dish and spread all around in an even layer. Pour the egg mixture over the top. Sprinkle the top with the Cheddar cheese and parsley.

Cover with foil, and bake 35-40 minutes. Uncover, and reduce temperature to 325 degrees. Bake for an additional 15-20 minutes, or until set and lightly browned.

Pumpkin Pie French Toast

                                                      Makes 8 slices

Ingredients:

8 slices Challah bread (sliced about 1 inch thick) or sliced bread of your choice.

1 cup pumpkin puree (or substitute with “Pumpkin Pie Filling”, and omit the spices.

4 eggs

1 ½ cups whole milk OR fat free half and half

2 tsp vanilla

1 tsp sugar

1 ½ tsp cinnamon

1/2 tsp nutmeg

butter or vegetable oil

Directions:

Add the pumpkin puree, sugar, eggs, milk and spices to mixing bowl, whisk well to a smooth batter.

In a baking dish, soak the slices of bread, flip to the other side to coat.

Heat a griddle or nonstick pan and add a pat of butter or vegetable oil.

Cook the French toast in batches until golden, 2-3 minutes on each side.

Serve hot with a pat of butter and hot maple syrup!



Apple Pie Pancakes / Apple Pie Topping

Apple Pie pancakes:

Ingredients:

1 1/2 cups flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp apple pie spice or cinnamon
1/4 tsp salt
2 eggs
1 cup apple juice
3 tsp melted or vegetable oil
2 tsp
1/2 cup diced apples
　
Directions:

In bowl, stir together flour, sugar, baking powder, spice and salt. Make a well in the center, set aside.
In a small bowl, use a fork to mix together eggs, juice, butter and vanilla. Combine the two mixtures until just moistened., no more than that. The batter should be lumpy. Stir in apples.
Using a ladle, ¾ full of mixture, pour onto a hot, lightly greased griddle or skillet. Wait until the batter bubbles, flip and cook until light golden brown.
Serve warm with warmed maple syrup.



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Apple Pie “topping”

Ingredients:

4 apples, diced
2 teaspoons Cinnamon or Apple pie spice
½ tsp Nutmeg
1 ½ tsp Vanilla extract
2 tsps Maple syrup
1 TBS Lemon Juice
1 TBS Butter
1 TBS chopped Walnuts *optional*
　
　
Directions:

In a bowl combine the apples, lemon juice, vanilla and spices. Toss to combine.
In a medium saucepan, on medium high, sauté the apples in the butter. Add in the maple syrup. Stir often until the apples are tender and there is nice thickness to the sauce (about 10 minutes).
Serve over hot pancakes and top with some warmed syrup and top with some chopped walnuts.

French Toast Casserole

Prep Time: 15mins

Cook Time: 45-55 Minutes Ready In: 1 Hour -1 hr 10 Minutes

Servings: 6-8

We love this recipe! Double up the ingredients for a large family brunch or leftovers.

The variations are endless. Use any breads you have on hand, such as Raisin bread, wheat, whole grain, even waffles all cubed up! Put whatever fruits you like, blueberries, raspberries, apples etc...Our family favorite is Banana Chocolate Chip. You can also add in some pumpkin puree, nutmeg and cinnamon to the egg mixture to make a great Pumpkin French Toast. It can be completely assembled and wrapped with foil the night before to bake off in the am, or even cooked ahead and warmed up and served in the morning.

Ingredients: 

6 cups (packed down) bread cubes

6 eggs

2 1/2  cups milk

1/4 cup Cinnamon sugar (or equal parts cinnamon and sugar)

2 teaspoon vanilla extract

1 tablespoon margarine, softened

1 cup chopped Walnuts or Pecans

Directions:

 Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.

In a large bowl, beat together eggs, milk, 2 tablespoons sugar and vanilla. Add in all the cubed up bread, mix well to coat. Pour into prepared dish and dot with margarine; sprinkle with a little cinnamon sugar and let stand for 10-15 minutes.

 Combine remaining 2 tablespoons sugar with nuts and 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden

Serve warm with a little whipped cream or maple syrup on top.

Bell Peppers and Canadian Bacon Omelette

Recipe Courtesy of: Nancy Josland Dalsin

Basic French Omelette
(Makes 1 serving)

...
2 to 3 eggs
2 to 3 tablespoons (30 to 45 mL) water
Salt and pepper, to taste
Filling of choice

Whisk together eggs, water, salt and pepper.

Pour mixture into a lightly buttered, oiled or sprayed 8-inch (20 cm) skillet heated over medium-high temperature.

Pour in egg mixture. The mixture should set at the edges almost immediately. With a spatula, gently push cooked portions toward the centre. Tilt and rotate the skillet to allow the uncooked egg to flow into the empty spaces.

When egg is almost set on the surface but still looks moist, cover one half of the omelette with filling.

Slip spatula under the unfilled side, fold the omelette in half and slide it onto a plate.

Grandma's Gingerbread Pancakes

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe/Grandmas-Gingerbread-Pancakes/Detail.aspx?ms=1&prop25=45726710&prop26=DailyDish&prop27=2010-10-10&prop28=RecipeOption&prop29=FullRecipe&me=1

Original Recipe Yield 10 pancakes

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground dried ginger
1 teaspoon ground cinnamon
1 egg
1/2 teaspoon vanilla extract
1/4 cup molasses
1 1/2 cups water

Directions

Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Chunky Monkey Pancakes

Rcipe from: AllRecipes.com
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=169652&origin=detail&servings=9

Ingredients:

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup skim milk
3 tablespoons butter, melted
2 eggs 1 tablespoon white sugar
1 teaspoon vanilla extract
1 large banana, diced
1/2 cup miniature semisweet
chocolate chips
1/4 cup chopped pecans
cooking spray

Directions:

1. Combine flour, baking powder, baking soda, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted butter, eggs, sugar, and vanilla. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter. Gently fold in the banana, chocolate chips, and nuts.

2. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Sunday Sausage Strata

Source: © EatingWell Magazine
Active Time: 30 Minutes
Total Time: 3 Hours 15 Minutes

The "strata" in this classic casserole are layers of bread, cheese and sausage baked in an egg-rich pudding.
Make Ahead Tip: Prepare through Step 4 the night before serving.

INGREDIENTS

1/2 pound turkey breakfast sausage (four 2-ounce links), casing removed
2 medium onions, chopped (2 cups)
1 medium red bell pepper, seeded and diced (1 1/2 cups)
12 large eggs
4 cups 1% milk
1 teaspoon salt, or to taste
Freshly ground pepper to taste
6 cups cubed, whole-wheat country bread (about 7 slices, crusts removed)
1 tablespoon Dijon mustard
1 1/2 cups grated Swiss cheese (4 ounces)


DIRECTIONS

Coat a 9-by-13-inch baking dish (or similar shallow 3-quart baking dish) with cooking spray.


Cook sausage in a large nonstick skillet over medium heat, crumbling with a wooden spoon, until lightly browned, 3 to 4 minutes. Transfer to a plate lined with paper towels to drain. Add onions and bell pepper to the pan and cook, stirring often, until softened, 3 to 4 minutes.


Whisk eggs, milk, salt and pepper in a large bowl until blended.

Pumpkin Pie Pancakes

Cook time: 3 mins
Yield: 16 pancakes

Ingredients:

1 Cup All Purpose Flour
½ cup canned Pumpkin Puree
1 cup buttermilk (or milk)

2 TBS Sugar
2 large eggs
¼ cup Canola Oil
1 tsp Vanilla Extract
1 tsp baking powder
1 tsp baking soda
1 TBS pumpkin pie spice
½ tsp salt
Non stick cooking spray

Directions:

Whisk flour, baking powder, baking soda, pumpkin pie spice, salt and sugar in a large bowl. Whisk in buttermilk, pumpkin, eggs, oil and vanilla until well blended.

Spray a large nonstick griddle or skillet with no-stick cooking spray. Heat over medium heat.

Pour batter by scant 1/3 cupfuls into skillet, working in batches. Cook until bubbles form on surface of pancakes and bottoms are lightly browned, about 1 1/2 minutes per side. Repeat with remaining batter, spraying skillet with no-stick cooking spray between batches as needed.

Serve warm with syrup.

Panettone Bread Pudding

Recipe from: Barefoot Contessa.com

http://www.barefootcontessa.com/recipes.aspx?RecipeID=293&S=0

Prep Time: 20 min

Inactive Prep Time: 25 min

Cook Time: 1 hr 40 min

Serves: 6 to 8 servings

Ingredients

1 Italian panettone, about 1.2 pounds

Unsalted butter, for greasing the dish

3 extra-large whole eggs

8 extra-large egg yolks

5 cups half-and-half

2 teaspoons pure vanilla extract

2 teaspoons pure almond extract

1/2 cup sugar

1/3 cup sliced almonds

Directions

Preheat the oven to 350 F.

Trim the dark brown outer crust from the panettone. Cut the rest of the loaf in 1-inch cubes and place on a sheet pan in a single layer. Toast the panettone for 10 minutes, until lightly browned.

Grease a 9 by 12 by 2-inch baking dish with the butter. Place the panettone cubes in the baking dish.

In a large bowl, whisk together the whole eggs, egg yolks, half-and-half, vanilla and almond extracts and sugar. Pour this custard mixture over the panettone. Set aside for 10 minutes so the bread soaks up the custard. Scatter the sliced almonds over the top of the pudding.

Place the baking dish into a larger pan and add very hot tap water to the larger pan until it's halfway up the side of the baking dish. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake the pudding for 45 minutes. Uncover and bake for 40 to 45 more minutes, until the custard is set and the top of the pudding is light golden brown. Allow to cool for 15 minutes. Serve warm or at room temperature.