Category Archives: Breakfast

Neapolitan Quiche

October 29, 2011 Sharon Leave a comment

Plain Pastry for one 9-inch pie crust
4 eggs
1/4 cup milk
1 cup flaked cooked whitefish (fake crab meat)
1/2 pound mozzarella cheese, grated
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. dill

Line a 9-inch pie plate with pastry. Beat eggs and milk together until well blended, stir in seasonings and cheese. Chop fish into pastry lined pie plate. Top with egg mixture. Bake in a preheated 425 degree oven 30-35 minutes. Cut into wedges. Serve hot.

Breakfast, Potatoes

Hash brown Strata

September 25, 2011 Sharon Leave a comment

Nonstick cooking spray

2 cups frozen loose-pack diced hash brown potatoes with onion and peppers

1 cup cut broccoli florets

1/3 cup finely chopped turkey bacon or turkey ham (about 2 ounces)

1/3 cup evaporated fat-free milk

2 tablespoons all-purpose flour

2 8-ounce cartons refrigerated or frozen egg product, thawed

1/2 cup shredded reduced-fat cheddar cheese (2 ounces)

1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed

1/4 teaspoon black pepper

Fresh basil sprigs (optional)

Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with nonstick cooking spray. Arrange hash brown potatoes and broccoli in bottom of baking dish; top with turkey bacon or ham. Set aside.

Stir milk gradually into flour in a medium bowl. Stir in egg product, half of the cheese, the snipped or dried basil, and black pepper. Pour egg mixture over vegetables.

Bake in preheated oven for 40 to 45 minutes or until knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes. If desired, garnish with fresh basil sprigs.

Makes 6 main-dish servings.

Breakfast, Eggs, Main Dish, Vegetarian

Zucchini Pie

September 14, 2011 Sharon Leave a comment

1 cup biscuit mix

½ cup vegetable oil

½ cup grated Parmesan cheese

5 eggs

1 teaspoon basil

1 tablespoon black pepper

1 tablespoon crushed garlic

3 cups zucchini, thinly sliced

Preheat oven to 350º F.

Combine all ingredients in a large mixing bowl and mix well. Prepare an 8×10 baking dish with non stick spray. Pour ingredients from mixing bowl into prepared baking dish. Bake for 35 – 45 minutes, or until golden brown. Test with a tooth pick. When inserted in the middle of the pie it should come out clean when pie is done.

Serves: 6

Notes from the Paula Deen Test Kitchen: We found if you beat the 5 eggs first it will be easier to mix. We also added 1 teaspoon of salt. The pie rises and browns beautifully.

Breakfast, Casseroles, Eggs

Southwest Breakfast Strata

September 14, 2011 Sharon Leave a comment

Canadian bacon, chili peppers and tomatoes are layered in this tasty make-ahead egg dish.

2 tablespoons canned diced green chili peppers

8 1/2-inch-thick slices French bread or other firm-texture bread

Nonstick cooking spray

1/2 cup shredded reduced-fat Monterey Jack cheese (2 ounces)

1/8 teaspoon black pepper

2 plum tomatoes, thinly sliced

1-1/2 cups refrigerated or frozen egg product, thawed

1 tablespoon snipped fresh cilantro

2 slices Canadian-style bacon, cut into thin strips, or 1/2 cup chopped cooked ham

Lightly coat a 2-quart rectangular baking dish with cooking spray. Cover the bottom of the prepared baking dish with French bread slices, cutting to fit.

In a medium bowl, combine egg product, chili peppers, and black pepper. Pour egg mixture evenly over bread. Sprinkle with Canadian-style bacon or ham. Top with tomato slices and cheese. Cover and refrigerate at least 4 hours or overnight.

Bake, uncovered, in a 350 degree F oven about 25 minutes or until a knife inserted near center comes out clean. Before serving, sprinkle with cilantro. Makes 6 servings.

Breads, Breakfast

French Toast – Frances’

September 12, 2011 Sharon Leave a comment

1 loaf of French bread

3 eggs

1/2 cup of evaporated milk

2 Tablespoons sugar

1-teaspoon pumpkin pie spice

1-teaspoon vanilla extract

Mix eggs, milk, sugar, spices, and vanilla together in a bowl. Slice the loaf of French bread diagonally. Dip each piece of bread in the custard mixture. Place bread slices in a buttered nonstick skillet. Cook until lightly browned on both sides. Top with your favorite syrup. Peanut butter is good on French Toast too.

That’s a Pope thing.