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Dawn_MO

One of my favorite recipe type, the make ahead breakfast. Here are some I have collected


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Dawnie2u@gmail.com
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Joined: Dec 9, 2005

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Posted to Thread #12943 at 12:30 am on Dec 9, 2008

and I wouldn't be surprised if JulieR chimes in too.

This one is my favorite, because it is so versatile. And you can mix up the fillings as you please. I haven't done it yet, but I want to do a crab version of this. The tops of the croissants aren't submerged in the egg mixture so they get golden brown and flaky. Great recipe from Deb in MI.


* Exported from MasterCook *

Croissant Breakfast Casserole" ~ by MarieAlice

Recipe By :MarieAlice/Recipezaar/Deb-in-MI
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Overnights

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 plain croissants
1 tablespoon butter
2 cups sliced fresh mushrooms
1/4 cup sliced green onions
4 eggs
1 cup milk
1 cup shredded swiss cheese
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese

Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole. Melt butter in a fry pan. Saute mushrooms and green onion until tender and liquid has evaporated. Set aside. Beat together eggs and milk. Pour half over croissants, layer mushroom mixture and cheeses
on top, then pour over remaining liquid. Position croissant tops over the bottoms, cut side down. Let stand over night in the refrigerator. Bake at 350*F for 25 to 30 minutes or until set. Cover with foil if browns too quickly.
Dnote: this is a very forgiving recipe. You may add what you like to it, and leave out what you don't like. The tops of the croissants become golden brown and very flaky. I think this would be good with some diced ham, Canadian bacon, bacon, cooked shrimp or crabmeat. You get the drift. Play with this recipe to your liking both with the ingredients, and the cheeses. You can easily double this recipe or halve it. Serve with sausage, bacon, or ham, and a nice fruit salad.

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This one is definitely for Mexican food lovers.

* Exported from MasterCook *

TORTILLA STRATA

Recipe By :e. in sf
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Overnights

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 corn tortillas
3 cups salsa verde (or one large can green
enchilada sauce)
12 eggs
2 large diced green chiles
1/2 cup milk
salt and pepper
3 cups refried beans (or one large can
regular or non-fat)
1 1/2 lbs. pepper jack cheese -- grated

Preheat oven to 350F. Spray a large (16") round glass baking pan with cooking spray. Place salsa verde in a shallow bowl. Set aside. Break eggs into a large bowl, add milk and beat well. Add salt and pepper,
stir in green chiles. Dip tortillas one by one in salsa and line baking dish with tortillas, covering the bottom well. Spread the refried beans over the first layer of tortillas and cover with 1/2 of the cheese.
Add another layer of tortillas, thoroughly covering the bean layer. Pour egg/chile mixture over tortillas. Make one last layer of tortillas (pour any leftover salsa over the tortillas) and cover with cheese. Bake
until eggs are set -- 1 hour and fifteen minutes to an hour and a half. If top starts to brown, cover with foil.
Serve with salsa and sour cream. - - - - - - - - - - - - - - - - - - -
I made these the same weekend I made the croissant breakfast casserole, and they were very good and easy.


* Exported from MasterCook *

Iced Apple Cinnamon Roll Coffee Cake

Recipe By :Pillsbury Bake-Off/Sue ND/Dawn
Serving Size : 4 Preparation Time :0:00
Categories : Bread Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter -- softened
1/4 cup sugar
1 teaspoon cinnamon
1 can Pillsbury Refrigerated Grands -- (17.5 oz)
Cinnamon Rolls with Icing
1 large Granny Smith apple, cored, peeled & diced

Heat oven to 375.Using 1 tablespoon of the butter, butter 9-inch pie pan. Combine sugar and cinnamon; sprinkle 2 tablespoons of the mixture over buttered pie pan. Separate dough into 5 rolls; cut each into quarters. Place half of pieces over sugar mixture. Sprinkle with 1 tablespoon of the
sugar mixture. Dot with remaining tablespoon butter; top with remaining roll pieces and sugar mixture. Bake at 375 for 20 minutes, lower heat to 350 and bake for 5 more minutes or until golden brown. Drizzle icing over rolls. Cut into wedges; serve warm.

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This one I haven't made but it had good reviews, and I love artichokes.


* Exported from MasterCook *

Artichoke and Ham Strata

Recipe By :Recipe Zaar #161796/Cooking Light March 2006/MoJo
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast Ham
Overnights

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 English muffins -- split and quartered
cooking spray
1 tablespoon butter or margarine -- melted
1 cup chopped lean ham (about 4 ounces)
1/2 cup grated fresh parmesan cheese
2 tablespoons chopped fresh chives (I used scallions)
1 can artichoke hearts -- (14 ounce) drained and chopped
3 large garlic cloves -- minced
1/8 teaspoon ground nutmeg
1 can fat-free evaporated milk -- (12 ounce)
3 large eggs
3 large egg whites
-- (I used four eggs and skipped the whites)

Arrange muffin pieces, crust sides down, in an 8-inch square baking dish coated with cooking spray; drizzle with butter.
Arrange ham and next 4 ingredients (ham through garlic) over muffin pieces.
Combine nutmeg and remaining ingredients (I also whisked in a tablespoon of dijon mustard) in a bowl; stir well with a whisk. Pour over muffin mixture. Cover; chill 8 hours or overnight.
Bake in oven preheated to 375 for 50-55 minutes, or until set. Let it rest for 10 minutes and serve warm.
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* Exported from MasterCook *

GRAY'S BAY BREAKFAST EGGS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Overnights

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 eggs
3/4 pound shredded cheddar cheese
1/2 teaspoon salt
1 cup cream
1 1/2 pounds pork sausage
1/2 large onion -- minced
1 large green pepper -- minced
1/2 pound mushrooms -- chopped
1/2 teaspoon pepper

Fry sausage and drain well. Grease a 9 x 13 baking pan. Break eggs gently into the baking pan, and poke the yolks with a toothpick. Top the eggs with all of the sausage, half the cheese, all of the onion, green bell pepper, red bell pepper, and mushrooms. Cover with the cream and top with the rest of the cheese. Cover with plastic wrap and refrigerate overnight. Bake at 350 degrees for 55 minutes.
Dnote: I like to keep an eye on this one to make sure you don't overcook the egg yolks.
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Sometimes you just need to look reality in the eye, and deny it. �Garrison Keillor


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