Miner's Breakfast
8 to 9 strips bacon, fried crisp and crumbled
4 tbsp butter
1/2 bell pepper, chopped
Minced garlic to taste
Salt and pepper
8 lg eggs, lightly beaten
1 c. shredded cheddar cheese
Preheat oven to 350*
Melt butter in a large, oven-proof skillet, add cooked potato cubes and bell pepper. Cook until potatoes are lightly browned; add garlic and cook for another 30 seconds or so. Salt and pepper to taste.
Pour beaten eggs over potatoes & cook until eggs form soft curds, stirring occasionally. Mix in crumbled bacon. Sprinkle cheese over the top. Place skillet in oven or under broiler until cheese is melted. Serve hot.
Makes 6 servings.
***************************************************************************************
Country Breakfast Casserole
2 c. shredded sharp cheddar cheese
10 lg eggs, slightly beaten
4 c. milk
1 tsp dry mustard
1 tsp salt
1/4 tsp onion powder
1/8 tsp ground black pepper
1 (12-oz) package sausage, cooked, drained and crumbled
1/2 c. sliced mushrooms
1/2 c. peeled and chopped tomatoes
Grease a 3-qt. casserole and line with bread cubes. Sprinkle with cheese.
Mix eggs, milk, dry mustard, salt , onion powder and pepper. Pour evenly over the bread and cheese. Sprinkle sausage, mushrooms and tomatoes on top of the casserole. Cover and refrigerate overnight.
Preheat oven to 325*
Bake uncovered approximately 1 hour. Serve hot.
Makes 8 servings.
***************************************************************************************
Puffy Omelet with Canadian Bacon Filling
4 lg egg yolks
3 oz sliced Canadian-style bacon, cut into thin strips
1/4 c. shredded cheddar cheese (1-oz)
1/2 tsp chopped fresh basil or 1/4 tsp dried basil
1/4 tsp ground white pepper
5 tsp butter or margarine
1/2 c. fresh mushrooms
1/4 c. chopped green pepper
1 lg tomato, peeled, seeded and chopped
Beat egg whites until stiff peaks form. Beat egg yolks until thick and lemon-colored; stir in Canadian-style bacon, cheese, half of the basil, and pepper. Fold yolk mixture into egg whites.
In a 10-in skillet with oven-proof handle, heat 2 tsps of the butter over medium heat till a drop of water sizzles. Spoon egg mixture into skillet, gently smoothing surface. Reduce heat to low; cook for 7 to 8 min. or until the bottom is golden.
Bake in a 350* oven for 10 to 12 min. or until knife inserted halfway between center and outer edge comes out clean.
Meanwhile, in skillet cook mushrooms and green pepper in the remaining hot butter over medium heat 3 min. or until tender. Add the remaining basil and tomato; cook 5 min. or till liquid is reduced, stirring occasionally.
Loosen sides of omelet with spatula. Make a shallow cut across omelet, cutting slightly off-center. Spoon filling over larger half. Tip skillet and fold the smaller portion of omelet over larger half. Slip omelet onto a warm serving platter. Serve immediately.
Makes 2 servings.
****************************************************************************************
Buttermilk Blueberry Pancakes
2 c. buttermilk
2 lg eggs
1/4 c. butter, melted
2 c. all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 c. blueberries, fresh or frozen
2 tbsp butter
In a medium bowl, whisk buttermilk and eggs until thoroughly combined. Continue whisking while drizzling in 1/4 cup melted butter. Mix flour, sugar, baking powder, baking soda and salt in a small bowl. Stir into wet ingredients, stirring just enough to combine (add water to thin if necessary). Fold in blueberries.
Melt butter in a large skillet over medium heat. Drop a scant 1/4 c. batter into skillet for each pancake. When pancakes start to bubble and pop, flip pancakes over and cook on second side until golden brown. Continue until batter is used up. Serve with blueberry or maple syrup, if desired.
Makes 8 servings.
***************************************************************************************
Baked Butter Pecan French Toast
1 c. firmly packed brown sugar
1/2 c. butter or margarine
2 tbsp honey
1 c. chopped pecans, toasted
1 (1#) loaf French bread, cut into 1/2-in thick slices
2 c.(8 oz) finely chopped ham
6 lg eggs, beaten
1 2/3 c. milk
1 tsp vanilla extract
1 tbsp granulated sugar
1 tsp pumpkin pie spice*
Maple syrup, if desired
Combine brown sugar, butter and honey in 1-qt saucepan. Cook over med. heat, stirring frequently, until sugar melts (2 to 3 min.). Pour into ungreased 13x9-inch baking dish. Sprinkle with pecans. Top with half of bread slices; sprinkle with ham.
Combine eggs, milk and vanilla in large bowl; beat until well mixed. Dip remaining bread slices in egg mixture on one side only. Place over ham, dipped-side down. Pour remaining egg mixture over bread slices.
Combine sugar and pumpkin pie spice in small bowl; sprinkle over top. Cover; refrigerate for 4 hrs or overnight.
Heat oven to 350* Bake, uncovered, for 50 to 55 min. or until golden brown and knife inserted in center comes out clean. Let stand for 10 min. Cut into 8 servings; invert each onto serving plates. Serve with maple syrup, if desired.
Makes 8 servings.
Comments(8)