Nonstick cooking spray OR Vegetable oil
12 Rhodes yeast dinner rolls, baked
1 pound mild Italian sausage
2 cloves garlic, minced
1 onion, chopped
2 red bell peppers, chopped
8 ounces grated Pepper Jack cheese
8 ounces grated sharp cheddar cheese
1½ teaspoons Italian seasoning
12 large eggs
2 cups half and half
½ cup milk
Heat oven to 350 degrees. Cut dinner rolls into 1-inch cubes and place in bottom of a greased or sprayed 9-x13-inch baking dish. Spray a large skillet or add about 1 tablespoon oil and heat to medium high heat. Add sausage, garlic, onion and bell pepper; saute about 5 minutes, until vegetables are softened and sausage is crumbled and no longer pink. Spread mixture over bread. Sprinkle with cheeses and Italian seasoning. In a bowl, beat eggs, half and half and milk; pour evenly over mixture. Cover and refrigerate at least 8 hours (overnight). Let stand at room temperature 30 minutes before baking. Bake 70 to 80 minutes. Cover with foil after 50 minutes to prevent over browning. Let stand 10 minutes before serving.
18 Rhodes Dinner Rolls, thawed to room temperature
3 eggs beaten
12 strips cooked bacon, chopped(can use ham, Canadian bacon, etc.)
3 tablespoons half & half
1 cup shredded, Cheddar-Monterey Jack cheese blend or cheese of choice
4 green onions, finely sliced or ¼ cup minced onion
Heat oven to 350 degrees. Spray bundt pan generously with non-stick spray. Cut rolls in quarters; set aside. Combine remaining ingredients in bowl; mix well. Add cut up rolls; toss to coat thoroughly. Arrange roll mixture evenly in bundt pan. Cover with plastic wrap; let rise until double in size. Remove wrap; bake 25 to 30 minutes.
2 egg whites
2 C all-purpose flour
2 tsp baking powder
1 TBSP white sugar
1/2 tsp baking soda
1/2 tsp salt
2 egg yolks
4 TBSP butter, melted
2 C buttermilk
1 C vegetable oil for frying
In a clean glass or metal bowl, beat the egg whites with a mixer until they can hold a stiff peak. Set aside. Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last. Put about 1 TBSP of veg. oil in the aebleskiver pan cup and heat until hot. Pour in about 2 TBSP of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly with a fork. Continue cooking, turning the ball to keep it from burning.
1 tablespoon vegetable oil (I use nonstick spray)
½pound sausage or 1 cup diced cooked ham
1 (16-ounce) package frozen hash brown potatoes
Minced onion to taste, optional
6 eggs, at room temperature, well-beaten
1 (4.5 ounce) can diced green chile peppers
1½ cups shredded Cheddar cheese, divided
1 (28-ounce) can green chile enchilada sauce (I drained them a little)
8 (10-inch) flour tortillas
Heat oven to 375 degrees. Break sausage apart as much as possible. In a large skillet well-coated with nonstick spray or 1 tablespoon oil, over medium high heat, brown sausage with hash browns, until sausage is no longer pink and potatoes are starting to crisp a bit. Stir in diced green chilies and beaten eggs. Cook over medium heat until ingredients are combined and egg is cooked; stir in ½ cup Cheddar cheese. Cook until cheese has melted, about 30 seconds. Coat bottom of a 9-x13-inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce; spoon a strip of egg mixture across tortilla, about 1/3 of the way up the tortilla. Roll each as tightly as possible and place in baking dish, seam side down. Top with remaining sauce and cheese; cover with tin foil (I sprayed it so the cheese would not stick). Bake, covered, approximately 20 minutes. Remove foil; bake another 10 minutes, or until lightly browned on top. Can be made in advance and reheated easily the next day. (Recipe by: MAMASPICE; allrecipes.com )
1 cup apple cider
½ cup packed brown sugar
¼ cup heavy cream
2 Tbsp unsalted butter
1 tsp vanilla
pinch of salt
¾ cup white flour
¾ cup whole milk
4 Tbsp sugar, divided
1 tsp vanilla
½ tsp salt
½ tsp nutmeg
2 tsp cinnamon
5 Tbsp unsalted butter, cubed
3 tart flavored apples, peeled, cored and thinly sliced
chopped toasted pecans
Preheat oven to 425 degrees. Make the sauce: Heat apple cider in a saucepan over medium high heat until reduced to ¼ cup (about 15 minutes). Add brown sugar, cream & 2 Tbsp butter and cook stirring until mixture reaches a boil and sugar dissolves (about 2-3 minutes). Remove the pan from the heat, stir in vanilla and a pinch of salt. Set aside. To make the pancake: Whisk together flour, milk, eggs, 2 Tbsp sugar, vanilla, ½ tsp salt & nutmeg (its OK if the batter still has lumps.) Combine remaining 2 Tbsp sugar and cinnamon. Melt 5 Tbsp butter in a 10-][nch cast iron skillet over medium heat. Add apples and cook until they begin to soften (2-3 minutes). Sprinkle apples with cinnamon mixture, stirring to coat well. Pour batter over apples making sure they are in a single layer. Bake 18-20 minutes or until pancake is puffed, golden brown around the edges and is set but still custardy in the center. Sprinkle with powdered sugar & toasted pecans and serve immediately with caramel sauce.
1 to 2 pounds sausage
½ to ¾ cup hash browns
½ cup Cheddar cheese
small dice or grate Onion to taste, optional
1 to 2 eggs
¼ to ½ cup cracker crumbs
¼ cup milk - as needed
Heat oven to 350 degrees. Combine all ingredients except milk; mix well. If mixture seems a little loose, add more crumbs; if dry, add milk, a tablespoon at a time, until mixture reaches desired consistency. Shape into 1-inch meatballs. Place on a sprayed broiler pan and bake 25 to 30 minutes. Can also be pan-fried (don’t crowd meatballs in pan, for better cooking) over medium to medium-low heat, for 20 to 25 minutes. Shake pan frequently to cook on all sides.
Instructions Heat a 12" cast-iron skillet over high heat. Add tomatoes; cook, turning, until skins blacken, 8–10 minutes. Peel tomatoes; purée in blender; strain; set aside. Heat 4 tbsp. oil in a 4-qt. pan over medium heat. Add garlic, jalapeños, and onions; cook until soft, 6–8 minutes. Add tomatoes; boil. Stir in lime juice; season with salt and pepper. Working in 4 batches, heat 1 tbsp. oil in a 12" nonstick skillet over medium-high heat; add 2 tortillas; cook, flipping once, until warmed, about 20 seconds. Transfer tortillas to 4 plates. Working in 2 batches, heat remaining oil in skillet over medium heat; cook eggs to desired doneness. Top each tortilla with a fried egg and tomato sauce. Garnish with pickled jalapeños.
Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
Halve and toast the croissants, place the slices on 2 baking sheets and bake for 4 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the croissant with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
Note, I added fresh mushrooms, and red pepper, because they were ready to be used...
Directions: Preheat oven to 350° F. Cut and pull out the middle of all 4 sourdough baguettes, leaving ½ inch of bread in the bottom and on the sides. Set baguettes aside. Prepare sausage according to package directions. Cut links into bite-size pieces and set aside. In a medium bowl, lightly beat together the eggs and the cream. Whisk in remaining ingredients and sausage. Evenly divide and pour the mixture into each baguette boat. Place all 4 baguettes on a baking sheet and bake for 25-28 minutes or until set in the center. Allow boats to cool for 10 minutes, cut and serve.
Ingredients: ( For the sauce)
Note: The sauce recipe makes about 1 cup but you will only need 1/4 cup for the breakfast hash. The left overs will make lot's of other tasty treats.
Ingredients for the Hash: (Serves 2 but you can easily double or triple it)
Half your potatoes and bring them to a boil in a pot full of water, then cook them for 6-8 minutes longer until soft but not falling apart. Drain and cool the potatoes. Heat a tablespoon of olive oil in a saucepan and cook your chopped onion and sliced garlic over low heat for 5 minutes, then add minced chilli, chopped carrot and thyme (leaves only) and cook for 5 minutes longer. Then pour in your canned tomatoes, vinegar and a pinch of salt and pepper, turn the heat up and bring to a boil, then turn the heat down and let the sauce simmer for 10 minutes until it’s thick. When you are satisfied with the thickness of the sauce take it off the heat, pour it in a food processor or a blender and blend until smooth. Scoop 1/4 cup out and reserve the rest for a later use. Preheat your oven to 350F/180C Heat 1 tbsp. of oil in a frying pan and add your cubed potatoes into it, cook them until they are golden brown, then add 1/4 cup of the bravas sauce. Make little wells in the sauce and potatoes and carefully crack your eggs into them and put the pan in the preheated oven for 6-8 minutes depending on how soft or firm you like your egg yolks. Once the the eggs are set, take them out, sprinkle them with crumbled goat cheese and chopped parsley.
Instructions Set oven to 375F Cook the pasta in lots of well salted water just to the al dente stage. Drain and toss with the reserved bacon fat. Melt the butter in a saucepan and stir in the flour. Cook for about a minute, and then slowly pour in the milk, stirring or whisking constantly to combine all the flour into the milk. Continue heating and stirring until the mixture thickens, this will happen just as the milk is getting to the boiling point. Take the pan off the heat and add the cheese, a little at a time, stirring to melt. Add the cooked pasta and half the bacon crumbles to the sauce, tossing to combine well. Divide the mixture between 4 oven safe bowls. Make an indentation in the center of each bowl with the back of a large spoon for the egg. Crack an egg into each . Put the bowls on a baking sheet and bake until the eggs are just set, about 20 minutes or so, depending on how you like our egg done. Turn up the heat to 400F if your egg is slow to set. Grind some fresh black pepper over each bowl, and scatter the rest of the crumbled bacon around the egg just before serving.