Recipes

Ranchero Egg Bake

Ranchero Egg Bake

Couverts8
Deel op Facebook Print Recipe

Ingredients

  • 12 eggs
  • 1½ cups milk
  • ½ teaspoon ground cumin
  • ½ teaspoon freshly ground pepper
  • 2 cups seasoned croutons
  • 1 can 15 oz black beans, drained, rinsed
  • 2 cans 4.5 oz each chopped green chiles
  • 1 ring 13 to 14 oz fully cooked turkey smoked sausage, cut into ¼-inch slices
  • 1½ cups shredded sharp Cheddar cheese 6 oz
  • ¼ cup sliced green onions 4 medium
  • 1 cup sour cream
  • ¼ cup chopped fresh cilantro
  • ¾ cup quartered cherry tomatoes

Instructions

  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, beat eggs, milk, cumin and pepper with whisk.
  • Stir in croutons, beans, chiles, sausage and cheese.
  • Pour into baking dish.
  • Cover; refrigerate 8 hours or overnight.
  • Heat oven to 350°F.
  • Uncover baking dish; bake 45 minutes or until set.
  • Sprinkle onions over top.
  • Garnish with sour cream, cilantro and tomatoes.

Notes & Wine Advice

Festive Touch

If you like, serve salsa on the side, for an extra layer of flavor.
————————————————————————————————–
Course; Brunch / Eggs / Turkey

Ham-and-Cheese Croissant Casserole

Ham-and-Cheese Croissant Casserole

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • 3 large croissants 5 inch
  • 1 package 8 oz chopped cooked ham
  • 1¼ cups shredded Swiss cheese 5 oz
  • 6 eggs
  • 1 cup half-and-half
  • 2 tablespoons honey
  • 1 tablespoon ground mustard
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon ground nutmeg if desired

Instructions

  • Spray 10-inch glass deep-dish pie plate with cooking spray.
  • Cut croissants in half lengthwise; cut each half into 5 pieces.
  • Place pieces in pie plate.
  • Sprinkle with ham and cheese.
  • In large bowl, beat eggs, half-and-half, honey, mustard, salt, pepper and nutmeg with whisk.
  • Pour egg mixture over ingredients in pie plate; press croissant pieces into egg mixture to moisten completely.
  • Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.
  • Heat oven to 325°F.
  • Bake casserole covered 35 minutes.
  • Uncover; bake 25 to 30 minutes longer or until knife inserted in center comes out clean.
  • Let stand 10 minutes before serving.

Notes & Wine Advice

Festive Touch

For a bit of holiday color and a great flavor combination, serve this savory egg dish with a spoonful of salsa on the side.
————————————————————————————————–
Course; Brunch / Cheese / Pork

Mediterranean Egg Casserole

Mediterranean Egg Casserole

Couverts8
Deel op Facebook Print Recipe

Ingredients

  • 1 tablespoon vegetable oil
  • ¼ cup chopped red onion
  • ½ cup chopped red bell pepper
  • 1 tablespoon finely chopped garlic
  • 2 cups packed fresh baby spinach leaves coarsely chopped
  • 6 cups cubed 1 inch baguette
  • 1½ cups crumbled feta cheese 6 oz
  • ½ cup shredded Parmesan cheese 2 oz
  • 1 jar 6 oz marinated artichoke hearts, well drained, coarsely chopped
  • â…“ cup pitted kalamata olives halved
  • ¼ cup sun-dried tomatoes in oil drained, chopped
  • 10 eggs
  • 2 cups milk
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

  • Heat oven to 350°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In 8-inch nonstick skillet, heat oil over medium heat.
  • Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring frequently, until slightly softened.
  • Add spinach; cook about 1 minute or until it begins to wilt.
  • In baking dish, layer half of the baguette pieces, 1 cup of the feta cheese, ¼ cup of the Parmesan cheese, the bell pepper mixture, artichokes, olives and sun-dried tomatoes.
  • Top with remaining baguette pieces and remaining ½ cup feta cheese.
  • In large bowl, beat eggs and milk with whisk; beat in pepper flakes, salt and pepper.
  • Pour over bread mixture, pressing down slightly.
  • Sprinkle with remaining ¼ cup Parmesan cheese.
  • Bake uncovered 40 to 45 minutes or until golden brown and center is just set.
  • Let stand 15 minutes before serving.

Notes & Wine Advice

Make-Ahead Magic

You can assemble this casserole as directed the night before; cover and refrigerate. In the morning, simply uncover and pop it in the oven. You may need to add an extra 5 to 10 minutes to the bake time.

Kitchen Secrets

Arugula or baby kale would also work as a substitute for spinach in this recipe.
————————————————————————————————–
Course; Brunch / Eggs

Double-Bacon, Bagel and Egg Casserole

Double-Bacon, Bagel and Egg Casserole

Couverts8
Deel op Facebook Print Recipe

Ingredients

  • 6 cups cubed 1 inch everything bagels
  • 1 cup shredded Italian cheese blend 4 oz
  • ¾ cup sliced green onions 12 medium
  • 1 cup chopped seeded plum Roma tomatoes (about 3 medium)
  • ½ cup chopped Canadian bacon
  • 1 cup chopped cooked bacon
  • 1 package 8 oz cream cheese, cut into ¼-inch chunks
  • 10 eggs
  • 2 cups milk
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

  • Heat oven to 350°F.
  • Spray 13×9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
  • In baking dish, layer 3 cups of the bagel pieces, ½ cup of the shredded cheese, ½ cup of the onions, the tomatoes, Canadian bacon, ¾ cup of the bacon and the remaining 3 cups bagel pieces.
  • Top with cream cheese.
  • In large bowl, beat eggs and milk with whisk; beat in salt and pepper.
  • Pour over bagel mixture, pressing down slightly.
  • Sprinkle with remaining ½ cup shredded cheese.
  • Bake uncovered 45 minutes.
  • Top with remaining ¼ cup bacon.
  • Bake about 10 minutes longer or until golden brown and center is just set.
  • Let stand 15 minutes.
  • Top with remaining ¼ cup onions before serving.

Notes & Wine Advice

Make-Ahead Magic

You can assemble this casserole as directed the night before or up to 24 hours in advance. Cover and refrigerate. In the morning, simply uncover and pop it in the oven. You may need to add an extra 5 to 10 minutes to the bake time.

Make-Ahead Magic

Cook the bacon ahead of time, and store it in the refrigerator until you’re ready to assemble this flavorful egg dish.
————————————————————————————————–
Course; Brunch / Eggs / Pork

Smoked Gouda Grits and Egg Bake

Smoked Gouda Grits and Egg Bake

Couverts8
Deel op Facebook Print Recipe

Ingredients

  • 4 cups milk
  • 1½ teaspoons salt
  • 1 cup uncooked stone-ground grits
  • ½ cup unsalted butter cut into pieces
  • 6 oz smoked Gouda cheese shredded (1½ cups)
  • 1 lb bulk sage pork sausage
  • 10 eggs
  • 1 cup whipping cream
  • 2 tablespoons chopped fresh parsley
  • 6 oz white Cheddar cheese shredded (1½ cups)
  • Additional chopped fresh parsley if desired

Instructions

  • In 3-quart saucepan, heat milk and salt just to boiling over medium-high heat.
  • Gradually stir in grits.
  • Reduce heat; cook uncovered 20 minutes, stirring frequently, until thickened.
  • Add butter and Gouda cheese; stir until melted.
  • Remove from heat.
  • Lightly spray 3-quart casserole with cooking spray.
  • Pour grits mixture into casserole.
  • Cool 20 minutes.
  • Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink.
  • Drain on paper towels.
  • Heat oven to 350°F.
  • In large bowl, slightly beat eggs with whisk; stir in whipping cream, 2 tablespoons parsley, 1 cup of the Cheddar cheese and the cooked sausage.
  • Pour over grits mixture.
  • Top with remaining ½ cup Cheddar cheese.
  • Bake uncovered 35 to 40 minutes or until set and edges are lightly browned.
  • Sprinkle with additional parsley.

Notes & Wine Advice

Festive Touch

You can bake this casserole in 8 (12-oz) individual casserole dishes. Make as directed except: in Step 2, divide grits mixture evenly among casserole dishes. Cool 10 minutes. In Step 4, divide egg mixture evenly over grits in casseroles. Bake 15 to 20 minutes.
————————————————————————————————–
Course; Brunch / Cheese / Eggs

Impossibly Easy Maple Sausage Pie

Impossibly Easy Maple Sausage Pie

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • 12 oz from 16-oz package bulk maple pork sausage or 1 package (12 oz) maple breakfast sausage links, casings removed
  • 3 green onions thinly sliced (white and green portions separated)
  • 1 cup Original Bisquick mix
  • 1 cup milk
  • 3 eggs
  • ½ teaspoon salt
  • 1 cup shredded mozzarella or Cheddar cheese 4 oz
  • 1 tablespoon real maple syrup

Instructions

  • Heat oven to 375°F.
  • Spray 9-inch glass pie plate with cooking spray.
  • In 10-inch skillet, cook sausage and white portions of onions over medium heat 7 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain.
  • Spread in pie plate.
  • In medium bowl, stir Bisquick mix, milk, eggs and salt until blended.
  • Stir in cheese.
  • Pour into pie plate.
  • Bake 30 to 35 minutes or until knife inserted in center comes out clean.
  • Let stand 5 minutes.
  • Drizzle with syrup; top with green portions of onions.

Notes & Wine Advice

Festive Touch

Cut the pie into small squares for a fun appetizer-size brunch option.
————————————————————————————————–
Course; Brunch / Pie

Stuffed Churro French Toast

Stuffed Churro French Toast

Couverts8
Deel op Facebook Print Recipe

Ingredients

GLAZE

  • 3 oz from 8-oz package cream cheese, softened
  • 3 tablespoons milk
  • About 1 cup powdered sugar

TOPPING

  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon

FRENCH TOAST

  • 5 oz from 8-oz package cream cheese, softened
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla
  • 16 slices white sandwich bread
  • ½ cup milk
  • 3 eggs

Instructions

  • In small bowl, mix 3 oz cream cheese, 3 tablespoons milk and enough powdered sugar until mixture is thin enough to drizzle.
  • Cover; set aside.
  • In shallow bowl or pie plate, stir together ½ cup granulated sugar and the cinnamon; set aside.
  • In medium bowl, mix 5 oz cream cheese, 2 tablespoons granulated sugar and the vanilla until smooth.
  • With rolling pin, gently flatten each slice of bread to ¼ inch thick.
  • Spread 1 heaping tablespoon cream cheese mixture onto 8 slices of the bread; top with remaining 8 slices bread.
  • Spray griddle or 12-inch skillet with cooking spray; heat to medium heat (350°F).
  • In medium bowl, beat ½ cup milk and the eggs with whisk until well blended.
  • Dip bread into egg mixture.
  • Cook on hot griddle 3 to 4 minutes, turning once, until golden brown.
  • Place French toast, one slice at a time, in bowl of cinnamon-sugar; coat both sides and shake off excess.
  • Cut diagonally in half; drizzle with glaze.

Notes & Wine Advice

Make-Ahead Magic

Save time in the morning by assembling part of this recipe the night before. Make the glaze, cover tightly and refrigerate until ready to serve. Stir in an extra teaspoon of milk, if needed, until drizzling consistency.
————————————————————————————————–
Course; Bread / Brunch

Apple-Cinnamon French Toast Strata

Apple-Cinnamon French Toast Strata

Couverts8
Deel op Facebook Print Recipe

Ingredients

  • â…“ cup butter melted
  • ½ cup packed brown sugar plus 2 tablespoons
  • 1 loaf cinnamon swirl bread
  • 8 oz Brie cheese rind removed, cut into ¼-inch slices
  • 1 large baking apple coarsely chopped (about 2 cups)
  • 8 eggs
  • 1½ cups milk
  • 1 teaspoon vanilla
  • ½ teaspoon ground cinnamon
  • Maple syrup if desired

Instructions

  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In small bowl, stir butter and ½ cup of the brown sugar until well blended.
  • Spread evenly in bottom of baking dish.
  • Top with 7 of the bread slices (cutting to fit, if necessary), the cheese, apple and remaining bread slices.
  • In large bowl, beat eggs, milk, vanilla, the remaining 2 tablespoons brown sugar and the cinnamon with whisk until well blended.
  • Pour evenly over bread mixture.
  • Press bread down into egg mixture to coat.
  • Cover tightly with foil; refrigerate 6 hours or overnight.
  • Heat oven to 350°F.
  • Bake strata covered 25 minutes.
  • Uncover; bake 30 to 35 minutes longer or until golden brown and knife inserted in center comes out clean.
  • Let stand 10 minutes.
  • Invert onto serving platter.
  • Serve with syrup.

Notes & Wine Advice

Festive Touch Garnish this decadent breakfast bake with a dollop of whipped cream, apple slices and a sprinkling of cinnamon.
Kitchen Secrets Baking apples such as Braeburn and Honeycrisp work best for the success of this recipe. Leave the peel on or peel it—it’s up to you.
————————————————————————————————–
Course; Brunch / Fruit

Berry French Toast Roll-Ups

Berry French Toast Roll-Ups

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • ½ cup mascarpone cheese from 8-oz container
  • ¼ cup sugar
  • 1 teaspoon ground cinnamon
  • 2 eggs
  • ¼ cup milk
  • 8 slices soft multigrain bread crusts removed
  • 1 to 1½ cups fresh raspberries
  • 3 tablespoons butter
  • Additional raspberries mint leaves and maple syrup, if desired

Instructions

  • In small bowl, beat cheese and 1 tablespoon of the sugar with electric mixer on high speed until well blended.
  • In small bowl, mix remaining 3 tablespoons sugar and the cinnamon; set aside.
  • In glass loaf pan or shallow dish, beat eggs and milk with whisk until well blended.
  • On work surface, roll each bread slice with rolling pin to about ¼ inch thick.
  • Spread each slice with 1 tablespoon of the cheese mixture.
  • Place 4 to 6 raspberries on one long side of each slice; starting with berry side, roll up tightly.
  • Dip roll-ups, one at a time, into egg mixture.
  • In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat.
  • Place 4 roll-ups, seam side down, in skillet.
  • Cook 2 to 4 minutes, turning once, until golden brown on all sides.
  • Immediately roll in cinnamon-sugar.
  • Repeat with remaining 1 tablespoon butter and 4 roll-ups.
  • Garnish with raspberries and mint leaves.
  • Serve with syrup.

Notes & Wine Advice

Make-Ahead Magic

Save time by preparing the roll-ups 2 hours in advance. Place on a plate; cover with plastic wrap and refrigerate until ready to cook.

Festive Touch

Sprinkle the roll-ups with powdered sugar before serving.
————————————————————————————————–
Course; Bread / Brunch

Snowflake French Toast Bites

Snowflake French Toast Bites

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • â…“ cup white sparkling sugar
  • ½ cup sweetened condensed milk not evaporated
  • 1 teaspoon grated orange peel
  • ½ teaspoon grated lemon peel
  • ½ teaspoon vanilla
  • Dash salt
  • 3 eggs
  • 24 1-inch cubes challah or French bread (4 cups)
  • 2 tablespoons butter
  • Maple syrup and raspberry preserves, if desired

Instructions

  • In small bowl, place sparkling sugar; set aside.
  • In medium bowl, beat condensed milk, orange peel, lemon peel, vanilla, salt and eggs with whisk or fork until well blended.
  • In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium heat.
  • Dip 12 of the bread cubes into egg mixture, using a fork to turn and coat all sides; let excess drip back into bowl.
  • Cook cubes in butter 2 to 3 minutes, turning frequently with tongs, until golden brown.
  • Place French toast bites in bowl with sugar; toss gently.
  • Remove to serving platter; cover loosely with foil to keep warm.
  • Repeat with remaining 1 tablespoon butter and 12 bread cubes.
  • Serve with syrup and preserves.

Notes & Wine Advice

Festive Touch

For a more holiday feel, serve the French toast bites with raspberry, boysenberry or lingonberry syrup.
————————————————————————————————–
Course; Bread / Brunch