"Here's one (that probably everyone has!) that I use when we have a crowd coming for a weekend brunch."--Maggie H.
Overnight Souffle
4 cups day old bread, cubed
2 cups shredded cheddar (a combo including some pepper jack is tasty)
3 Tablespoons chopped onion
10 eggs, beaten
4 cups milk
1 teaspoon dry mustard (or 1 Tablespoon prepared mustard)
1/2 teaspoon salt
pepper to taste
The night before serving, butter a 9" X 13" casserole dish. Put bread cubes in casserole; sprinkle cheese and onions on top. Mix other ingredients and pour over bread. (You can sprinkle 1 pound of sausage, cooked and drained, over the eggs if you wish.)
Cover and chill for 12-24 hours.
Bake at 325 degrees for one hour. Tent with foil if the top browns too quickly. To test for doneness, insert the tip of a knife in the center, if nothing sticks to it, the souffle is done.
Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts
Thursday, September 13, 2007
Thursday, September 6, 2007
Herb Baked Eggs from The Barefoot Contessa
These are so delicious and so elegant! I love to make them just for John and me, but I've figured a way to make a whole bunch of them at once so the kids can enjoy--they're such foodies and they always want to eat whatever the "grown ups" are eating. I just use a lasagna pan instead of the individual gratin dishes and it comes out fine. I also use dried herbs if I don't have fresh and it's still delicious.
Buon Apetito!
Herb Baked Eggs
1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh thyme
1/2 teaspoon minced fresh rosemary
2 tablespoons minced fresh parsley
2 tablespoons freshly grated parmesan cheese
12 extra large eggs
1/4 cup heavy cream
2 tablespoons unsalted butter
salt & freshly ground black pepper
toasted French bread or brioche bread, for serving (of course at Schamelot it's always Pane Rustica!)
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley and Parmesan Cheese and set aside.
Carefully crack 3 eggs into each of 4 small bowls or teacups (you won't be baking them in these) without breaking the yolks (It's very important to have all the eggs ready to go before you start cooking).
Place 4 individual gratin dishes on a baking sheet.
Place 1 TBS cream and 1/2 TBS of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly.
Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.
Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked (rotate the baking sheet once, if they aren't cooking evenly).
The eggs will continue to cook after you take them out of the oven.
Allow to set for 60 seconds and serve hot with the toasted bread.
Buon Apetito!
Herb Baked Eggs
1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh thyme
1/2 teaspoon minced fresh rosemary
2 tablespoons minced fresh parsley
2 tablespoons freshly grated parmesan cheese
12 extra large eggs
1/4 cup heavy cream
2 tablespoons unsalted butter
salt & freshly ground black pepper
toasted French bread or brioche bread, for serving (of course at Schamelot it's always Pane Rustica!)
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley and Parmesan Cheese and set aside.
Carefully crack 3 eggs into each of 4 small bowls or teacups (you won't be baking them in these) without breaking the yolks (It's very important to have all the eggs ready to go before you start cooking).
Place 4 individual gratin dishes on a baking sheet.
Place 1 TBS cream and 1/2 TBS of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly.
Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.
Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked (rotate the baking sheet once, if they aren't cooking evenly).
The eggs will continue to cook after you take them out of the oven.
Allow to set for 60 seconds and serve hot with the toasted bread.
Overnight Breakfast Souffle
If you brown up a whole lot of sausage at once and divide it into ziplocks, this one's a snap to put together! It serves 8 without any fillers, like toast, since it's got that yummy layer of hash browns in it.
Buon Apetito!
Overnight Breakfast Souffle
1 1/2 pound sausage or ham
9 eggs, slightly beaten
3 cups milk
1 1/2 teaspoon dry mustard
1 teaspoon salt
1 1/2 cup grated cheese
2 pounds hash browns
3 tablespoons flour
1/2 cup diced green pepper
Put hash browns (slightly thawed), flour and green pepper in greased 9-x13-inch pan. Brown meat and add rest of ingredients. Pour in pan. refrigerate overnight. Bake at 350 degrees for 1 hour.
Buon Apetito!
Overnight Breakfast Souffle
1 1/2 pound sausage or ham
9 eggs, slightly beaten
3 cups milk
1 1/2 teaspoon dry mustard
1 teaspoon salt
1 1/2 cup grated cheese
2 pounds hash browns
3 tablespoons flour
1/2 cup diced green pepper
Put hash browns (slightly thawed), flour and green pepper in greased 9-x13-inch pan. Brown meat and add rest of ingredients. Pour in pan. refrigerate overnight. Bake at 350 degrees for 1 hour.
Country Breakfast Bake from Ann W.
Country Breakfast Bake
¼ cup green onions with tops, chopped
¼ cup red bell pepper, chopped
3 cups frozen Southern-style hash brown potatoes
4 slices bacon, partially cooked and cut up
3 Tblspn vegetable oil or bacon drippings
4 eggs
Salt and ground pepper to taster
2 oz Colby and Monterey Jack cheese blend, shredded, ~½ cup
Preheat oven to 450⁰. Chop onions and bell pepper and place in 9” square pan. Add potatoes, bacon, and oil. Mix well and spread evenly over bottom of pan. Bake 20 mintues, stirring potato mixture after 10 minutes. Reduce heat to 325⁰. Remove pan from oven and make 4 impressions in potato mixture with back of a spoon. Break an egg into each impression. Sprinkle with salt and pepper. Return to oven and bake 15 mintues or until eggs are set. Remove from oven and sprinkle with cheese.
¼ cup green onions with tops, chopped
¼ cup red bell pepper, chopped
3 cups frozen Southern-style hash brown potatoes
4 slices bacon, partially cooked and cut up
3 Tblspn vegetable oil or bacon drippings
4 eggs
Salt and ground pepper to taster
2 oz Colby and Monterey Jack cheese blend, shredded, ~½ cup
Preheat oven to 450⁰. Chop onions and bell pepper and place in 9” square pan. Add potatoes, bacon, and oil. Mix well and spread evenly over bottom of pan. Bake 20 mintues, stirring potato mixture after 10 minutes. Reduce heat to 325⁰. Remove pan from oven and make 4 impressions in potato mixture with back of a spoon. Break an egg into each impression. Sprinkle with salt and pepper. Return to oven and bake 15 mintues or until eggs are set. Remove from oven and sprinkle with cheese.
Breakfast Souffle
Not for the busy mornings of the school week, but wonderful for Saturday or Sunday brunch! Serve with thick slices of Pane Rustica from the day before and you can feed a family of 8-10.
Buon Apetito!
Breakfast Souffle
1 cup grated cheddar cheese
1 cup grated parmesan cheese
8 Tablespoons butter
1/2 cup flour
2 cup milk
pinch salt
pinch cayenne or dry mustard powder
8 yolks
8 egg whites
Preheat oven to 375 degrees. Place a large (9x13 or so) baking pan in the oven and fill with water, about an inch of water. Spray a 3 quart baking dish with cooking spray. I use my crockpot insert.
Melt the butter and whisk in the flour, cooking for a couple of minutes over medium low heat. Whisk in the milk until smooth and cook until thick, three minutes. Stir in cheeses and spices, cook over very low heat until the cheeses melt. Beat a few tablespoons of the very thick sauce into the yolks, then mix the yolk mixture into the sauce.
Beat the egg whites stiff, but not dry. Mix a big scoop of the whites into the cheese sauce to lighten the mixture. Then carefully fold the sauce into the whites. When combined, put in a souffle dish and slip that into the water filled baking pan, bake for 25-30 minutes. Serve immediately with buttered toast.
Buon Apetito!
Breakfast Souffle
1 cup grated cheddar cheese
1 cup grated parmesan cheese
8 Tablespoons butter
1/2 cup flour
2 cup milk
pinch salt
pinch cayenne or dry mustard powder
8 yolks
8 egg whites
Preheat oven to 375 degrees. Place a large (9x13 or so) baking pan in the oven and fill with water, about an inch of water. Spray a 3 quart baking dish with cooking spray. I use my crockpot insert.
Melt the butter and whisk in the flour, cooking for a couple of minutes over medium low heat. Whisk in the milk until smooth and cook until thick, three minutes. Stir in cheeses and spices, cook over very low heat until the cheeses melt. Beat a few tablespoons of the very thick sauce into the yolks, then mix the yolk mixture into the sauce.
Beat the egg whites stiff, but not dry. Mix a big scoop of the whites into the cheese sauce to lighten the mixture. Then carefully fold the sauce into the whites. When combined, put in a souffle dish and slip that into the water filled baking pan, bake for 25-30 minutes. Serve immediately with buttered toast.
Breakfast Casserole from Lisa A.
"Here is my favorite breakfast casserole. I make it for Christmas breakfast, but it is easy enough to do any time. It is pretty healthy too, no creamed soups required. It serves about 8 people."--Lisa A.
Breakfast Casserole
4 slices whole wheat bread (I use Ezekiel)
1 lb turkey sausage, cooked and crumbled
6 eggs, beaten
2 cups milk
salt and pepper to taste
2 cups grated cheddar cheese
Butter the bottom of a 9x13 pan. Spread broken pieces of bread on the bottom of the pan. Sprinkle sausage over bread. Mix the eggs and milk; pour over the sausage. Salt and pepper the mixture and spread the cheese on top. Bake for 35 minutes at 350 degrees.
Breakfast Casserole
4 slices whole wheat bread (I use Ezekiel)
1 lb turkey sausage, cooked and crumbled
6 eggs, beaten
2 cups milk
salt and pepper to taste
2 cups grated cheddar cheese
Butter the bottom of a 9x13 pan. Spread broken pieces of bread on the bottom of the pan. Sprinkle sausage over bread. Mix the eggs and milk; pour over the sausage. Salt and pepper the mixture and spread the cheese on top. Bake for 35 minutes at 350 degrees.
Make Ahead Breakfast Casserole from Karen A.
Make Ahead Breakfast Casserole
1 loaf of sandwich bread
2 c. shredded cheese (favorite type)
1 lb. cooked bacon or breakfast sausage
8 eggs
2 c. milkdash nutmeg
1/2 t. saltbutter
Butter a 9"x13" baking dish. Line with pieces of white or wheat bread. Layer with shredded cheese and crumbled cooked sausage or bacon. Add two more layers of buttered bread, cheese and sausage. Beat together 8 eggs and 2 cups of milk with a dash of nutmeg and 1/2 t. salt. pour over the bread layers to cover top of casserole. Let sit overnight in fridge. In the morning, bake at 350 degrees for about 45 minutes, or until eggs set. Cut into squares and serve with fresh fruit, orange juice and hot coffee -- yum!
1 loaf of sandwich bread
2 c. shredded cheese (favorite type)
1 lb. cooked bacon or breakfast sausage
8 eggs
2 c. milkdash nutmeg
1/2 t. saltbutter
Butter a 9"x13" baking dish. Line with pieces of white or wheat bread. Layer with shredded cheese and crumbled cooked sausage or bacon. Add two more layers of buttered bread, cheese and sausage. Beat together 8 eggs and 2 cups of milk with a dash of nutmeg and 1/2 t. salt. pour over the bread layers to cover top of casserole. Let sit overnight in fridge. In the morning, bake at 350 degrees for about 45 minutes, or until eggs set. Cut into squares and serve with fresh fruit, orange juice and hot coffee -- yum!
Ham-Asparagus Strata from Katie H.
HAM-ASPARAGUS STRATA
(makes:6 servings)...easy to double this recipe.
4 English Muffins torn into bite size pieces to make 4 cups
2 cups cooked ham or chicken
1 10 oz package frozen cut asparagus or frozen broccoli, thawed and well drained, or 2 cups fresh of either
4 oz process Swiss cheese, torn, or process Gruyere cheese, cut up
4 beaten eggs
1/4 cup sour cream
1 1/4 cups milk
2 tablespoons finely chopped onion
1 tablespoon Dijon style mustard
In a greased 2-quart square baking dish spread half of the English muffin pieces. Top with ham, asparagus and cheese. Top with remaining English muffin pieces.
In a bowl whisk together eggs and sour cream. Stir in milk, onion, mustard and 1/8 tsp black pepper. Pour evenly over layers in dish. Cover and chill for 2-24 hours.
Bake, uncovered, in a 325 degree oven for 60-65 minutes or internal temp measures 170 degrees on thermometer. Let stand 10 minutes before serving.
I do not recommend freezing this dish...it just doesn't taste as good.
(makes:6 servings)...easy to double this recipe.
4 English Muffins torn into bite size pieces to make 4 cups
2 cups cooked ham or chicken
1 10 oz package frozen cut asparagus or frozen broccoli, thawed and well drained, or 2 cups fresh of either
4 oz process Swiss cheese, torn, or process Gruyere cheese, cut up
4 beaten eggs
1/4 cup sour cream
1 1/4 cups milk
2 tablespoons finely chopped onion
1 tablespoon Dijon style mustard
In a greased 2-quart square baking dish spread half of the English muffin pieces. Top with ham, asparagus and cheese. Top with remaining English muffin pieces.
In a bowl whisk together eggs and sour cream. Stir in milk, onion, mustard and 1/8 tsp black pepper. Pour evenly over layers in dish. Cover and chill for 2-24 hours.
Bake, uncovered, in a 325 degree oven for 60-65 minutes or internal temp measures 170 degrees on thermometer. Let stand 10 minutes before serving.
I do not recommend freezing this dish...it just doesn't taste as good.
Tuesday, August 28, 2007
Twelve Hour Sausage Souffle
Not everyone loves a sweet breakfast. As for me, I prefer meat, eggs and cheese. This one can be really simplified when I buy enough sausage for the month and cook it all up at once on a Saturday morning and divide it into freezer bags.
(4 servings)
1/2 pound mild or spicy bulk pork sausage
4 eggs
3 slices wheat or white bread -- crumbed
1 and 1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 cup shredded cheddar cheese
Brown sausage in skillet, stirring to crumble. Drain off fat and set sausage aside. Beat eggs until lightly colored. Add bread crumbs, milk, salt, dry mustard and sausage. Stir in cheese. Spoon into ungreased 1-quart souffle dish. Cover and refrigerate overnight.
The next day, bake at 325 F for 1 hour and 15 minutes, or until knife inserted in center comes out clean. Serve immediately.
(4 servings)
1/2 pound mild or spicy bulk pork sausage
4 eggs
3 slices wheat or white bread -- crumbed
1 and 1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 cup shredded cheddar cheese
Brown sausage in skillet, stirring to crumble. Drain off fat and set sausage aside. Beat eggs until lightly colored. Add bread crumbs, milk, salt, dry mustard and sausage. Stir in cheese. Spoon into ungreased 1-quart souffle dish. Cover and refrigerate overnight.
The next day, bake at 325 F for 1 hour and 15 minutes, or until knife inserted in center comes out clean. Serve immediately.
Mary Jane Eggs (Not like the Mary Jane Brownies of the sixties!)
While I'm on the subject of good, inexpensive, breakfasts that will feed all the knights of the long table, I thought I should include one of our favorites:
Mary Jane Eggs
4 eggs, beaten
1 cup flour
1/4 teaspoon baking powder
1 cup milk
1/4 pound butter
1 cup fresh or frozen blueberries, washed and drained, or canned peach slices, or canned pineapple rings
1/3 cup powdered sugar
Preheat oven to 350 degrees.
Melt butter in 13x9-inch dish.
In a blender pour milk, eggs, flour, baking powder, and 1/2 teaspoon melted butter. Blend.
Pour batter into butter and arrange fruit on top.
Bake 35 minutes.
Sprinkle with powdered sugar before serving.
This recipe doubles (and quadruples!) very well.
Buon Apetito!
Mary Jane Eggs
4 eggs, beaten
1 cup flour
1/4 teaspoon baking powder
1 cup milk
1/4 pound butter
1 cup fresh or frozen blueberries, washed and drained, or canned peach slices, or canned pineapple rings
1/3 cup powdered sugar
Preheat oven to 350 degrees.
Melt butter in 13x9-inch dish.
In a blender pour milk, eggs, flour, baking powder, and 1/2 teaspoon melted butter. Blend.
Pour batter into butter and arrange fruit on top.
Bake 35 minutes.
Sprinkle with powdered sugar before serving.
This recipe doubles (and quadruples!) very well.
Buon Apetito!
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