Amish Breakfast Casserole

My friend, Carolyn sent this recipe to me. It looks like the perfect thing for Christmas morning! And for all my gluten free friends, this one is for you too.

Ingredients

1 pound bacon, diced

1 medium sweet onion, chopped

6 eggs lightly beaten

4 c frozen shredded hash brown potatoes, thawed - I used Ore-Ida

2 c (8 ounces) shredded cheddar cheese - I used sharp

1 1/2 c (12 ounces) 4% cottage cheese

1 1/4 c shredded Swiss cheese

Directions

In a large skillet, cook bacon and onion until bacon is crisp; drain. In a large bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13in. x 9in. baking dish. Bake uncovered, at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yields 12 servings.

 

Note from Carolyn: It is gluten-free and we serve with blueberry muffins (which aren't gluten-free) and fresh fruit. Leftovers are yummy the next day.

 

 

Recipe courtesy: Carolyn B of Georgia

French Toast Sticks

This French Toast recipe is a favorite of my kids. They like to "grab and go" this one.  My youngest likes to dunk", and because of the sugar already added, a little syrup goes a long way.

Ingredients:
6 eggs, well beaten
1 cup evaporated milk
1/2 cup sugar
1 tsp. cinnamon
2 tsp. vanilla extract
1 loaf day-old bread

Directions:
Mix all ingredients together.  Dip bread in mixture, cotaing both sides well.  Brown bread on both sides on griddle at medium heat. Cut each piece of bread into 4 strips.  Place individual portions in ziploc sandwich bags. (I place 2 pieces of French Toast- 8slices- in each bag.)  Place the smaller bags in a Gallon Size Ziploc Bag to freeze.

To Reheat from Frozen:
Take desired portions form bag and reheat in the microwave at half power. Top with butter and syrup.

Pickled Eggs & Beets

Growing up I can remember my mom making pickled eggs & beets in a very large pickle jar (the biggest jar she could find). Our entire family loved them so she had to make 2 dozen at a time. This is her recipe, tried & true.

Ingredients
8 eggs (boil 7 minutes and put in ice water - makes peeling easy)
1 c apple cider vinegar
1/2 c water
1 (15oz) can beets
1/2 c sugar ( I use just a little less). When I triple recipe I use exactly 1 cup of sugar.

Directions
Combine beets, water, vinegar, sugar. Stir until sugar is dissolved. Add eggs. Place in refrigerator. You can test them in 2 days. They should be ready.

I triple the recipe so we have for awhile. They last a very long time unless you really love them. You can add new eggs to the juice mixture when you have eaten all your eggs.
 
Recipe courtesy: My mom, Judy

Egg, Bacon, and Cheese Wraps

Ingredients
4 eggs
2 tbsp milk
1 c (4 oz) shredded cheddar cheese
4 strips bacon, crumbled (I love the precooked bacon at Sam's Club)
salt & pepper
2 whole wheat tortillas (you can use flour)

Directions
Cook bacon to your desired crispness. Place to the side. In a small bowl, whisk the eggs, milk, and salt and pepper. Spray a large skillet, with cooking spray and preheat. Add egg mixture; cook and stir over medium heat until eggs are completely cooked. Lay out tortillas, sprinkle cheese, egg mixture, and add crumbled bacon down the center of each tortilla. Roll up.

These can be served immediately, or wrap in plastic wrap and freeze in a freezer bag.

To serve frozen
Thaw in refrigerator overnight. Remove plastic wrap; wrap tortilla in a moist paper towel. Microwave on 30-60 seconds or until heated through. Serve immediately.

OR

Take out of freezer frozen, unwrap, place in moist paper towel. Heat in microwave for 2 minutes.

NOTE: When I make these, I multiply the recipe X5 so that I can freeze a bunch at once.

Basic Crepes

I love crepes & a friend asked for my recipe. Here is the basic recipe for making crepes. The fun part is what you put in the crepes. Mine depends on the mood. Sometimes I like sweet fruit but then other times I like vegetables & cheese. The possibilities are endless with crepes.

Ingredients
1-1/2 c 2% milk
4 eggs
1 c all-purpose flour
1-1/2 tsp sugar
1/8 tsp salt
8 tsp butter

Directions
In a small bowl, whisk milk & eggs. Combine the flour, sugar & salt; add to milk mixture & mix well. Refrigerate for 1 hour. Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn & cook 15-20 seconds longer. Remove to a wire rack.
Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. Yield: 16 crepes.

Vegetable Fried Rice

You can throw whatever vegetables you have in your refrigerator. Here is the recipe with some of my favorites.

Ingredients
3 c cooked minute brown rice (you can use the white rice or even cook regular rice)
1/2 c diced onion
2 eggs, beaten
2 zucchini, halved & sliced
2 c frozen broccoli spears, thawed (I just sit mine out on a plate while I prep everything)
1 can baby corn
1 can sliced water chestnuts
Pepper & soy sauce, to taste

Directions
Cook minute rice (or regular rice if you are using it). Heat large pan or wok (medium to medium high heat) with about 2 tablespoons of olive oil. Add onion, zucchini & broccoli spears. Cook until tender. Push to side. Add beaten egg. Cook until done. Add rice, baby corn & water chestnuts. Season with soy sauce & pepper. Cook until all is heated through.

Cinnamon Apple French Toast

I came up with this recipe by simply combining two great things: apples & french toast!

First, make the cinnamon apples (click for recipe).

Second, make french toast (click for recipe).

Third, add some whip cream & serve. It is like breakfast, dinner & dessert all in one meal.

French Toast

I love french toast! It is probably my favorite breakfast item. I am not big about breakfast in the morning but I love it for dinner. I have played with my french toast recipe for a couple years until I finally came up with what I think is the tastiest.


Ingredients
8 slices Texas toast
4 eggs
1/2 c milk
1 tsp vanilla
Cinnamon


Directions
Beat eggs, milk & vanilla. Add cinnamon to egg mixture according to how much you like it. I love it so I add lots of cinnamon. Take a slice of bread, dip one side in egg mixture, flip bread & dip other side in egg. Place bread onto hot griddle. Continue coating all pieces of bread until all are on the griddle. Also, I usually add more cinnamon after dipping 2-3 slices. Allow bread to cook several minutes before flipping to other side. Serve with syrup or just sprinkle with powdered sugar.

Spinach & Bacon Hash Brown Quiche

Oh my goodness. This was absolutely delicious. It was the perfect blend of eggs, hash browns, cheese, spinach & bacon. I knew from the smell as it was baking that it was going to taste so yummy. My husband loved it too! This would be good for breakfast, brunch, lunch or dinner.

Ingredients
3 c frozen shredded hash brown potatoes, thawed
1/4 c butter, melted
6 bacon strips, diced
1 small onion, chopped
3 eggs
1 c half and half
1/4 tsp salt
1/8 tsp pepper
2 c fresh spinach, chopped
2/3 c shredded mozzarella cheese
1/3 c shredded Swiss cheese

Directions
Press hash browns between paper towels to remove excess moisture; toss with butter. Press onto the bottom & up the sides of a 9-in. pie plate. Bake at 425° for 20-25 minutes or until edges are browned. Meanwhile, in a large skillet, cook bacon & onion over medium heat until bacon is crisp. Remove to paper towels to drain. In a large bowl, combine the eggs, cream, salt & pepper. Stir in the spinach, cheeses & bacon mixture; pour into crust. Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Egg Mixture before it is poured into the baked hash browns

Hash browns after they have baked

Recipe courtesy: Simple & Delicious

French Toast Casserole

Ingredients

1 1/2 sticks butter
1 1/2 c brown sugar
1 1/2 tsp cinnamon
1 loaf Pepperidge Farm bread (1#)
6 eggs
2 c milk
Maple syrup (the real thing, not pancake syrup)

Directions
Use a 9x13 inch dish. Melt butter. Add brown sugar & cinnamon; make a paste & spread over bottom of dish. Use only Pepperidge Farm bread (this recipe will take a 1# loaf). Remove crusts. Layer two slices of bread and fill in sides and ends with smaller pieces. Beat 6 eggs & add 2 cups milk. Pour over top. Cover & refrigerate for a minimum of 4 hours or overnight. Uncover & bake 30-35 minutes at 350 degrees. Drizzle maple syrup on top. Place under broiler until brown & bubbly. Allow to sit 5 minutes before cutting. When serving turn the slice upside down on the plate. This allows all the ooey, gooey from the bottom to now run all over the slice as you eat it.

This is the "paste" you spread on the bottom of the dish

This is how you arrange the entire loaf of bread in two layers (minus the crusts)

Real maple syrup

Deviled Eggs

Ingredients
6 large eggs, hard boiled & peeled (click here for the perfect hard boiled egg)
1/4 c mayonnaise
1 1/2 tbsp sweet pickle relish
1 tsp yellow mustard
Salt and pepper, for taste
Paprika, for garnishing

Directions
Using a sharp knife, halve eggs lengthwise. Remove yolks & place in a small bowl. Mash yolks with a fork & stir in mayonnaise, pickle relish & mustard. Add salt and pepper, to taste. Fill egg whites evenly with yolk mixture. Tip: Fill a large Ziploc bag with the mixture. Cut one of the corners on the bag & use it to squeeze the mixture into the eggs. It works like an icing bag & makes perfect, no-mess deviled eggs. Garnish with paprika (I always do it right before serving. In the pictures below I took the picture before I added the paprika). Store covered in refrigerator.

Eggs halved & yolk removed

Egg mixture after mixed & prior to filling

Tip:Fill a large Ziploc bag with the mixture.

Cut one of the corners on the bag & use it to squeeze the mixture into the eggs.

It works like an icing bag & makes perfect, no-mess deviled eggs.

How to Boil an Egg

I can never remember how to simply boil an egg. I have to look it up every single time I make them. I decided to add this to the blog in case there are others in the same boat.

Step 1
Place eggs in the saucepan, it does not matter if it is 2 or 12 eggs, this way works. Just cover them with cold water, not too deep. Do NOT salt the water. Place on burner on HIGH heat.

Step 2
Place on burner on HIGH heat. Once they start to boil turn on the timer to 3 minutes.

Step 3
When the timer goes off, quickly take off the heat, put on the lid and reset the timer to 8 minutes.

Step 4
When 8 minutes are up, take to sink and run cold water over them for about a minute, let them soak a bit to cool off. They will peel best if you set them in the refrigerator for about 1/2 to 1 hour, but you can eat them now!