Breakfast Entrees Recipes

Here are a few of my favorite breakfast entree recipes along with some delicious muffin and blintz recipes. Enjoy!

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Delicious French Toast Casserole

8 teaspoons butter

2 tablespoons corn syrup

French Bread

5 eggs

1 ¼ cups 2% milk

1 teaspoon vanilla

¼ teaspoon salt

Combine the sugar, butter, and corn syrup in a small saucepan. Bring to a boil, turn heat down and simmer until syrupy. Pour the syrup over the bottom of a 13 X 9" pan. In a bowl, beat the eggs, milk, vanilla, and salt. Slice the French bread into 1" slices and lay flat over the syrup. Pour egg mixture over the bread. Cover the pan and refrigerate overnight. Preheat the oven to 350 F. Bake the toast for 45-55 minutes. Serve hot. Sprinkle with confectioners sugar if desired.

Sausage and Hashbrown Casserole

2 lbs. sausage cooked, drained

2 cups cheese (Monterrey Jack) (grated)

1 can cream chicken soup

8 oz. French onion dip

1 cup onion (finely) diced

½ cup bell pepper (finely) diced

Salt /Pepper

30 oz. shredded frozen hashbrowns, thawed and drained.

Mix soup, onion dip, onion, bell pepper and hashbrowns together in a large bowl.

In a 13X9" baking pan layer hashbrown mixture, then sausage, then cheese. Repeat layers until all ingredients are used. Bake in 350 F. oven for 1 hour. Serve warm

Bobby Flay's newest cookbook "Mesa Grill" has some wonderful brunch recipes in it. And if you are ever in Vegas, visit his Mesa Grill inside Caesar's Palace. The flavors are explosive and the food is fabulous!

Strata with Tomatoes and Gruyere Cheese

A strata is a savory bread pudding. It is a very convenient brunch dish because you can assembly it the night before. All you have to do in the morning is beat together the eggs and milk, pour them in a baking dish, and put the dish in the oven.

½ pound stale rosemary country bread or French bread, cut in ½ inch slices

1 garlic clove, cut in half

1 cup grated Gruyere cheese

2 large, ripe beefsteak tomatoes, sliced

6 eggs, slightly beaten

2 cups milk

½ teaspoon powdered mustard

¾ to 1 tsp. kosher salt

Freshly ground pepper

Preheat the oven to 350 F. Oil a 12 X 10” baking dish or gratin dish. Rub the bread on one or both sides with a cut clove of garlic and place it in the baking dish in one even layer. Sprinkle half the cheese over the bread, and layer the sliced tomatoes on top. Top the tomatoes with the remaining cheese. Beat together the eggs, milk, mustard, salt, and pepper. Pour over the bread mixture. Bake 45 minutes to an hour, until the top is browned and the mixture is slightly puffed.

Blueberry Blintzes

These take a little time, but are well worth it for a special occasion!

Crepe Batter:

1 cup milk

¼ cup cold water

2 eggs

1 cup all-purpose flour

Pinch salt

1 T. sugar

3 T. unsalted butter, melted, plus more for sautéing the crepes

Cheese Filling:

1 ½ cups ricotta cheese

4 oz. cream cheese

3 T. confectioners’ sugar

1 lemon, zested and finely grated

1 egg

Blueberry Sauce:

2 T. butter

2 pints blueberries

¾ cup sugar

1 tsp. cornstarch

1 lemon, juiced

Crepes:

Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If you cook immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a softer bite.

Cheese Filling:

In the meantime, make the cheese filling. In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon and egg. Blend in the blender until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes. To make the blueberry sauce, combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium high heat until mixture begins to boil, turn the heat down to a low boil and stir gently until the berries break down and release their natural juices. Continue cooking until it is still a bit chunky. It will thicken up when it cools down slightly.

Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour ¼ cup of batter into the pan and swirl it around so it covers the bottom. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan and use a teaspoon to loosen the crepe; then flip it and cook another 30 seconds. If flipping the crepe intimidates you, you can use a rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp. Cover the crepes (to keep them from drying out) and continue using all of the batter to make crepes.

Assembly:

Preheat the oven to 400 F. Put the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just fold the 2 sides in to the center. Roll the crepe away from you a couple of times so that the seam side is down. Make all the crepes and put in an ovenproof skillet. Over medium heat, brush the crepes with melted butter. Pan-fry a few minutes per side until crisp and golden. Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks. Using a spatula, transfer the blintzes to serving plates. Spoon the blueberry sauce on top, dust with confectioners' sugar and serve right away. (I always serve with chopped bananas and remaining blueberry sauce.)

Banana Crunch Muffins

3 cups all-purpose flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 pound unsalted butter, melted and cooled

2 extra-large eggs

3/4 cup whole milk

2 teaspoons pure vanilla extract

1 cup mashed ripe bananas (2 bananas)

1 cup medium-diced ripe bananas (1 banana)

1 cup small-diced walnuts

1 cup granola

1 cup sweetened shredded coconut

Chopped dried banana chips, additional granola and coconut for topping

Preheat oven to 350 degrees F.

Line 24 muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour and butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each almost to the top. Top each muffin with dried banana chips, granola, and coconut. Bake for 25 to 30 minutes, or until the tops are lightly brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Chocolate and Orange Swirl Muffins

1 1/2 cups all purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg

1/2 cup vegetable oil or melted butter

1/2 cup buttermilk

1/2 cup orange juice

1 teaspoon vanilla extract

1 teaspoon orange zest

1 tablespoons cocoa powder

1/2 cup buttersweet chocolate, chopped into chips

Preheat oven to 375 degrees F. Spray muffin tins with nonstick cooking spray and, if you wish, line with cupcake liners. Spray the liners.

Sift together the all-purpose flour, sugar, baking powder, and salt. In a separate bowl, beat together the egg, oil or melted butter, buttermilk, orange juice, vanilla, and orange zest. Pour the wet mixture over the dry and mix together just until moistened. Divide the batter in half. Sift the cocoa powder into one of the bowls and fold in with half of the chocolate chips. Fold the remaining chocolate chips into the other bowl of batter. Drop spoonfuls of batter into the prepared muffin tins, alternating the orange and chocolate batters. Fill the cups two-thirds full.

Bake 12 minutes and turn the pan around. Bake another 5 to 8 minutes, or until a toothpick into the center comes out clean. Remove from the oven and cool in the pans for 10 minutes before removing.

Use the best cocoa and chocolate you can find. I like Penzey's dark cocoa powder and Valrhona bittersweet chocolate.

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