Tag Archives: breakfast

High Altitude Mixed Berry Muffins

A high altitude recipe for Mixed Berry Muffins. These muffins are filled with raspberries, blueberries and blackberries and a lovely lemon-sugar studded top

Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup oil
1/4 cup granulated sugar
1/4 cup brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 cup buttermilk
2 cups frozen mixed berries
2 tablespoons coarse sparkling white sugar
zest of 1 lemon

Instructions

Preheat oven to 425 F degrees.

In a small bowl, combine the 2 tablespoons sparkling sugar with lemon zest. Use your fingers to press the zest into the sugar- this helps release the oils and make it very fragrant! Set aside.

Line a standard 12-cup muffin pan with paper liners or spray with cooking spray.

Combine flour, baking powder, and salt in a small bowl; set aside.

Combine oil, granulated sugar, and brown sugar in a medium bowl. Whisk until thoroughly incorporated. Whisk in eggs and vanilla. Whisk just until egg is incorporated.

Alternate adding the dry ingredients and the buttermilk to the sugar/egg mixture. Stir just until combined- taking care not to over mix. Careful fold in the berries.

Divide the batter evenly between the 12 muffin pans. Divide the lemon-sugar evenly over the muffins.

Bake at 425 F degree oven for 5 minutes and then lower the oven temperature to 375 F degrees and cook for 15-18 minutes more. Remove from oven and let cool completely on a cooling rack. Serve warm or at room temperature.
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Easter Hot Cross Muffins

Ingredients

1/2 cup raisins
2 tablespoons orange juice
1 3/4 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon clove (optional)
1/2 cup candied peel
1/2 cup chopped dried apricot
1 egg
1 cup low-fat milk
1/4 cup vegetable oil
2 tablespoons butter, melted
1 teaspoon vanilla

Glaze

1 1/4 cups sifted icing sugar
4 teaspoons orange juice

Directions

Preheat oven to 350F Place raisins in a small bowl. Pour juice over top. Microwave, covered, until hot, 1 minute Set aside. Lightly coat or spray a 12-cup muffin tin or 9×5 inch loaf pan with oil. In a large bowl, using a fork, stir flour with sugar, baking powder, cinnamon, allspice, salt and cloves. Stir in raisin mixture, candied peel and apricots.

In a medium-size bowl, whisk egg. Whisk in milk, oil, butter and vanilla. Pour over flour mixture. Stir just until mixed. Batter will be lumpy. Divide between muffin cups or scrape into loaf pan and smooth top.

Bake in center of preheated oven until a cake tester inserted into center of muffins or loaf comes out clean, 20 to 25 minute for muffins, 1 hour for loaf. Remove pan to a cooling rack. After 5 minutes, remove from pan and cool completely on rack. Store muffins or loaf in an airtight container and store at room temperature up to 3 days or freeze up to 2 months.

Glaze:

Stir sifted icing sugar with orange juice until smooth. Drizzle over cooled muffins in a criss-cross pattern to mimic hot cross buns or spoon over loaf, if you wish.
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Bacon-and-Cheddar Grits Quiche

Ingredients

6 thick bacon slices
2 1/4 cups milk
2 tablespoons butter
1/2 cup uncooked stone-ground grits
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
2 1/2 cups shredded sharp Cheddar cheese, divided
6 large eggs
2 1/2 cups half-and-half
1 cup heavy cream
1/3 cup sliced green onions

How to Make It

Preheat oven to 350°. Cook bacon in a skillet over medium heat until crisp. Remove bacon; drain and crumble. Transfer 2 tsp. bacon drippings to a saucepan.

Bring drippings, milk, and butter to a boil over medium heat. Gradually whisk in grits, 1 tsp. salt, and 1/2 tsp. pepper; cook, whisking constantly, 15 minutes or until very thick. Remove from heat; let stand 10 minutes. Stir in 1 cup cheese; let stand 10 minutes. Stir in 1 egg; spread in a 9-inch springform pan coated with cooking spray.

Bake at 350° for 25 minutes or until set and browned. Sprinkle remaining 1 1/2 cups cheese over warm grits, spreading to edges. Let stand 15 minutes.

Reduce oven temperature to 325°. Combine half-and-half, cream, onions, and remaining 5 eggs, 1 tsp. salt, and 1/2 tsp. pepper. Pour over grits; sprinkle with crumbled bacon. Place pan on a foil-lined baking sheet.

Bake at 325° for 1 hour and 15 minutes or until lightly browned and just set. Let stand 20 minutes. Run a sharp knife around edges of quiche; remove sides of pan.

Note: Spread cheese to the edge of the warm, bacony grits “crust” to prevent any custard from seeping out while the quiche bakes.
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Sheet Pan Breakfast Bake

Ingredients

8 slices bacon, cut in half
30 ounces frozen and thawed shredded hash brown potatoes
1 tablespoon italian seasoning
1/2 teaspoon granulated garlic
2 teaspoons kosher salt
1 pinch red chili pepper flakes
1 1/2 cups shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
8 large eggs
3 tablespoons chopped chives (garnish) or 3 tablespoons sliced scallions (garnish)

Directions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place bacon in a single layer on baking sheet and bake, turning once, until lightly crisp, about 10 minutes. Remove bacon to a towel lined plate; set aside.

Place potatoes, Italian seasoning, granulated garlic, salt and chili flakes on baking sheet and use tongs or a spoon to combine, then spread into an even layer. Bake until potatoes are starting to turn golden, about 20 minutes.

Remove baking sheet from oven and sprinkle mozzarella and cheddar cheese over the top. Use a spoon to create 8 wells. Break the eggs into the wells and season with salt and pepper. Place the bacon slices over the potatoes and bake until eggs are set and bacon is completely crisp, about 10-15 minutes more.

Garnish with chopped chives or sliced scallions to serve.
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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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