Tag Archives: breakfast

Sausage And Egg Casserole


Serves 8

Ingredients

1 pound pork and sage sausage
1/2 loaf Italian or white bread
5 large eggs
2 cloves garlic, minced
1 white onion, peeled and diced
1 1/2 cups sharp cheddar cheese, grated
1 cup milk
1 teaspoon dry mustard
parsley, finely chopped, garnish
kosher salt and freshly ground pepper, to taste

Directions

Cut bread into 1-inch cubes and set aside.

In a medium pan or skillet over medium heat, brown sausage until cooked through and no longer pink.

Remove with a slotted spoon and set aside on a paper towel-lined plate. To the same pan, add diced onion and sauté until softened and translucent. 8-10 minutes.

Add minced garlic to the onion during the last 2 minutes of cooking. Once fragrant, remove vegetables from heat and set aside.

In a large bowl, beat together eggs with milk, mustard, salt and pepper.

Assemble casserole by spreading bread cubes out in a 9×13-inch baking dish. Spoon sausage and onion mixtures on top of bread so that they fill in empty gaps.

Pour egg mix on top of everything, cover and refrigerate overnight.

When ready, preheat oven to 350 F.

Take casserole out of refrigerator and sprinkle cheddar cheese evenly over the top.

Bake for 45-50 minutes, or until cheese is melted and eggs are set.

Remove from oven and let rest 10-15 minutes. Garnish with parsley and serve warm.
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Beef And Potato Scramble Casserole


Serves 6-8

Ingredients

1 1/2 pounds ground beef
1 1/2 pounds potatoes (your choice), peeled and diced
8 eggs, lightly beaten
1 white onion, chopped
2 cups cheddar cheese, grated
1 cup milk or heavy cream
3 tablespoons olive oil
1 teaspoon garlic powder
3/4 teaspoon dried parsley
kosher salt and freshly ground pepper, to taste

Directions

Preheat oven to 350F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.

Heat olive oil in a large pan or skillet over medium-high heat and sauté potatoes until tender. 10-15 minutes.

Transfer potatoes to a separate bowl and set aside.

Add ground beef and onions to the skillet and cook until beef is browned and onions are tender. Season with garlic powder, parsley, salt and pepper.

Drain fat from pan and transfer beef and onions to the same bowl as potatoes. Place beef, onions and potatoes into greased baking dish.

In a separate bowl, whisk together milk and eggs, and stir in cheddar cheese. Pour mixture over beef and vegetables and stir everything together.

Place baking dish in oven and bake for 20 minutes, or until eggs are cooked and everything is warmed through.

Remove from oven and serve hot.
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Blueberry Oatmeal Muffins


(makes 16 muffins)

Ingredients

2 tablespoons butter
1 2/3 cups old fashioned rolled oats
2/3 cup flour
1/2 cup whole-wheat flour
3/4 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups buttermilk
1/4 cup canola oil
2 teaspoons lemon zest
2 large eggs
2 cups frozen blueberries
2 tablespoons flour
cooking spray
2 tablespoons granulated sugar

Directions

Preheat the oven to 400F

Melt 2 tablespoons butter in a 10″ skillet over medium heat. Add the oats and cook, stirring frequently until the oats turn a golden brown (about 6 to 8 minutes). Transfer the oats to a food processor and process into a fine meal (about 30 seconds). Place in a large bowl.

Add the flours, sugar, cinnamon, baking powder, baking soda, and salt to the oats and mix well. Make a well in the center of the mixture.

In a separate bowl, combine the buttermilk, canola oil, lemon zest, and eggs. Add to the flour mixture and stir until moist.

Toss the blueberries with the 2 tablespoons flour and fold them into the batter. Grease the cups of a muffin pan with cooking spray and pour the batter evenly among them. Sprinkle the tops evenly with 2 tablespoons granulated sugar. Bake for 20 minutes, or until the muffins spring back when touched lightly in the center. Remove the muffins from the pans immediately and let cool on a wire rack.
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Zucchini Corn Pancakes


Serves 4

Ingredients

1 pound zucchini, grated
1 teaspoon salt
1 cup corn kernels, frozen, canned or roasted
4 large eggs, beaten
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1/2 cup shredded cheddar cheese
3/4 cups all-purpose flour
2 tablespoons olive oil

Instructions

Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.

In a large bowl, combine zucchini, corn, eggs, basil, oregano and garlic powder; season with salt and pepper, to taste. Stir in cheese and flour until well combined.

Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each pancake, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.

Serve immediately along with sour cream (Greek yogurt also works great here) or even salsa.
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Ham, Egg & Cheese Pockets


Servings: 2

Ingredients

2 soft large wraps / tortillas (9″ diameter) (Note 1)
3.5 – 5 oz ham slices (Note 3)
1/2 – 2/3 cups grated cheddar or tasty cheese (or any other melting cheese) (Note 2)
2 eggs

Instructions

Preheat oven to 350F (all oven types).

Place 2 pieces of foil on a work surface and spray with oil (any).

Place tortilla on foil. Place ham in the middle of the tortilla, making sure you arrange it so it is flat, not a mound (harder to keep egg in place). Even better, create a shallow crater shape using off ham off cuts and shavings.

Place cheese in the middle of the ham, the form into a ring.

Working quickly (one pocket at a time), crack an egg into the ring then fold the bottom and top edges in, then the left and right side to form a package (see video below recipe). Then wrap in foil. DO NOT TURN UPSIDE DOWN. (Egg will leak)

Place on baking tray.

Bake for 25 minutes. Check to ensure yolk is cooked by poking the pocket, you will feel the dome shape of the yolk. The base and edges should be crispy and the top will be soft.

Unwrap immediately (otherwise will sweat and lose crispiness). Serve hot.

Recipe Notes

1. I use Mission soft wraps and large tortillas.

2. You can use any cheese that melts, like Monterey Jack, Gruyere, even Swiss. I usually don’t make this with mozzarella cheese because it doesn’t have as much flavour, but can if you want to.

3. I made this with leftover Christmas ham sliced pretty thinly. But you can use any ham you want – or even sub with other cured meat of choice.

4. This is not suitable for freezing because cooked whites go a bit rubbery. If you want to make these to freeze, use a fork to whisk the egg before pouring it into the cheese ring. Cook for 20 minutes, then unwrap and allow to cool. Then wrap in cling wrap (or foil if you want to reheat in oven), place in airtight containers and freeze. To reheat, thaw then either reheat at 180C/350F in oven for 10 minutes or in the microwave (1 minutes on high should be enough)
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Apple Cinnamon Roll Cupcakes

Ingredients

Dough:

2 cups milk
1 packet active dry yeast
1/3 cup sugar
2 teaspoons salt
6 1/2 cups all-purpose flour, plus more for rolling
2 eggs
1/4 cup unsalted butter, room temperature

Filling:

1/4 cup unsalted butter, melted
1 cup sugar
1 cup brown sugar
3 tablespoons cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 cups finely chopped apples (I used Golden Delicious apples)

Instructions

In a small saucepan, heat milk to about 110 degrees. Add yeast and sugar to bowl of a stand mixer and pour in the milk, stir to dissolve. Add salt and two cups of flour and beat for two minutes. Beat in eggs and butter. Stir in the remaining flour half a cup at a time, beating well after each addition. Switch to dough hook and knead about five minutes, until smooth and elastic. Spray a large deep bowl with cooking spray, shape dough into a ball, put it in the bowl, turn once to coat and cover it with a clean towel. Set in a warm place and allow to rise for about 40 minutes or until doubled in volume.

Meanwhile make the filling by combining the sugars, cinnamon, nutmeg, cloves and apples in a small bowl. Melt remaining butter in a small dish.

Dust counter top with flour and roll out dough into a long rectangle about 1/4 inch thick. Brush with about half of the melted butter. Top with the apple mixture, sprinkle evenly over the dough, leaving about an inch empty on all sides.

Line cupcake pans with 24 liners. Roll dough into a log beginning on the long side of the rectangle. Trim off both ends to remove the uneven part that doesn’t have any filling. Slice the log into approximately 24 even pieces. Place each piece in a cupcake liner, folding the ends together to make a “C” shape. The pieces should come to about the top of the liners. Cover the cupcake tins with a clean towel and set in a warm place to rise for another 40 minutes.

Preheat the oven to 350 F. Brush the tops of the cupcakes with remaining melted butter. Bake for about 20 minutes or until the tops are golden.

Glaze:

1 cup powdered sugar
About 2 tablespoons milk

In a small bowl, mix powdered sugar and milk until combined. Start with one tablespoon of milk and add more as necessary until you have a glaze that is thick but runs easily off the spoon. Drizzle over warm cupcakes and serve.

Store in an airtight container and reheat leftover cupcakes in the microwave for about 20 seconds before serving.
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Japanese Rice Omelette


Serves: 1

Ingredients

Fried Rice

1 cup cooked rice
1/2 tbsp butter
1/4 onion (note 1), finely chopped
1.8 oz chicken diced into 1/2″ cubes (note 2)
2 tbsp tomato ketchup (note 3)
1 tsp Worcestershire sauce
1/2 tsp salt
Pepper

Omelette

3 small eggs (note 4)
1 tbsp milk
Salt and pepper
1 tsp oil
1 tsp butter

Topping

More tomato ketchup

Instructions

Fried Rice

If rice is cold, microwave for 1 minute to warm up.

Melt butter in a fry pan over medium heat. Add onion and cook until translucent (about 2 minutes).

Add chicken and cook for another couple of minutes. Then add the remaining ingredients except rice. Mix well ensuring that ingredients are evenly mixed with tomato ketchup.

Add rice and mix well ensuring every rice grain is coated in orange colour.

Turn the heat off.

Omlette

Add eggs, milk, salt and pepper to a bowl and mix well. Try to cut the egg white into small bits by lifting the egg white with a fork or chopsticks occasionally. This will make the surface of an omelette consistently yellow without large white patches.

Add oil and butter to a non-stick 9″ fry pan (note 5) and heat over high heat.

When the butter melts, add the egg mixture and mix well by scraping the cooked egg on the outer edge to the centre with a spatula.

While the surface of the egg is still slightly wet but the bottom is cooked, remove the fry pan from the heat. Position the fry pan with the handle diagonally on your right (for right hander).

Place the fried rice on the egg, slightly off-centre, allowing 3/4-1 1/4″ of egg around the rice on the left side of the handle and about 2/3 of surface of the egg on the other side.

Fold the right side of the egg over the rice covering part of the rice. Then shake and tilt the fry pan to slide the egg with the rice towards the left-hand side of the handle until the edge of the egg reaches to the edge of the fry pan. If it does not slide easily, use the spatula to help.

Place a serving plate next to the fry pan, making a V-shape and gently overturn the fry pan to roll the omurice over to the plate.

Place kitchen paper over the omurice and using both hands, shape it into an oval shape with a pointy end (like a gridiron ball cut in half lengthwise). If necessary, use a soft spatula to tuck in the edge of the omelette underneath the rice and shape it.

Dribble tomato ketchup on the top of omurice and serve with side salad of your choice.

Recipe Notes

1. My onion was about 1.8oz.

2. Instead of chicken, you can use bacon or ham, cubed or sliced.

3. In Australia, tomato ketchup is called tomato sauce. I compared the flavour between Heinz Ketchup (American brand) and Three Three’s Tomato Sauce (Australian brand). There are differences and Heinz Ketchup is sweeter and a bit saltier than the Aussie one. The nutrition table also confirms these differences.

If you want, you can reduce the sweetness by replacing part of the tomato ketchup with Worcestershire sauce (the rice becomes a bit dark).

4. My egg was sold as 2.1 oz each and when I cracked 3 eggs they weighed about 5.3oz. You can use 2 very large eggs instead. Slight variations to the amount of egg should not be a problem.

5. I tried a few fry pans in different diameters and the 9″ fry pan was the best size for standard one serving.

If your fry pan is much smaller, reduce the amount of rice, otherwise the egg cannot cover the rice easily.

If you have only a large fry pan, try to make a small size omelette instead of filling the entire surface of the fry pan. You can of course increase the amount of ingredients and make a large one instead.
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