Egg Bake consists of the following ingredients:
3 cups of shredded 4 Cheeses or Mexican Cheese (your choice)
3 cups of shredded Mozzarella Cheese
1 can or jar of mushrooms
1/2 of red bell pepper, chopped or 3 seeded Jalapenos (if you like your bake spicier)
1/4 c margarine or butter
8 oz of Canadian Bacon or Breakfast Ham, julienne strips or 1 c of crumbled bacon (your choice)
1/3 c of green onions
1/2 c of flour
1 3/4 c of milk
8 eggs beaten in a bowl
In a large bowl, combine your cheeses - take about 1/2 of the cheese mixture and place it on the bottom of a 13x9 greased baking dish. Set the rest of the cheese to the side for later.
In a medium skillet, saute your mushrooms, onions, bell pepper in the butter until softened. Pour your vegetables over the cheese in your baking dish, place the meat on top of the vegetables and top with the remaining cheese. In a mixing bowl mix together the flour, milk and eggs then pour the egg mixture over the top of your layers in the pan. Place in a 350 degree oven for about 40-45 mins, the top will be lightly browned. Let it stand for 10 mins to form up and slice into squares and serve.
For more of a Mexican twist, increase the flour to 2/3 c, add a can of drained Ro-tel or Mexican style chopped tomatoes and 1 chopped jalapeno.
FULLY LOADED HASH BROWNS
1 ham steak or 3 slices of Canadian Bacon
1/2 bell pepper chopped or 2 jalapenos seeded and chopped
1/2 onion chopped
5 fresh mushrooms sliced or 1 can of mushroom slices
1/4 cup butter
4 potatoes shredded (for freshness) or frozen hash browns work too
1 C of shredded cheese
salt and pepper to taste
On medium heat, place about 1/8 c of butter in a large skillet and melt, add your meat, peppers, onions and mushrooms, saute for about 2 mins, add the shredded potatoes on top and place the rest of the butter on top of the potatoes to melt down through the mixture. Sprinkle with a salt and pepper for taste. As the mixture starts to cook through toss the hash browns around so they move more to the bottom of the pan and the vegetables to the top. The hash browns will start to brown, continue tosses until you get the crispiness you want on the potatoes then top with the cheese and let melt into the browns. Great side for a breakfast or serve it by itself. Other options to add into the sauteed vegetables, are chopped tomatoes, zucchini, celery. Options for the meat are crumbled breakfast sausage or shrimp.
BISCUITS AND GRAVY
1 Roll of Jimmy Dean Sausage (hot or mild works best)
1/4 c - 1/2 c of flour
2 cups of milk
Ground Black Pepper to taste
Pillsbury Frozen Southern Biscuits
Shredded Cheese, if desired
Bake the Southern Biscuits as directed on the package.
In a medium sauce pan, brown the roll of sausage until cooked through, DO NOT DRAIN GREASE, add the 1/4 c flour, stir until it soaks up all the grease add more flour if needed until grease is gone and causes small crusty meat pieces, whisk in 2 cups of milk until it thickens and becomes gravy like, add fresh ground pepper to taste.
Split your biscuit in half and top with the gravy mixture and some shredded cheese if desired.
PEANUT BUTTER AND JELLY CREPES
I have to say this doesn't sound all appetizing, but it is awesome and its always a kids favorite!
Crepe Ingredients: (can be divided in half if needed)
3 C flour
2T Sugar
1/2 t baking powder
1/2 t salt
2 C Milk
2 T butter
1 t vanilla
2 Large Eggs
Filling - Peanut butter and Jelly
Toppings - (any or all) Syrup, Choc Syrup, Whip Cream, nuts or fresh fruit mixture
In a medium bowl, mix flour, sugar, baking powder and salt. Whisk in the milk and 2 T butter, vanilla and eggs. Beat by hand or mixer.
Lightly grease an 8-9in skillet and heat til bubbly (I always find the first crepe never works and because the pan tester.) Pour about 1/4 c of the batter in the skillet and swish it around to form a light layer on the bottom of the pan, pour the excess batter back into your batter bowl. Cook until lightly browned on one side, flip and lightly brown on the other. Use your spatula to loosen the crepe and remove from the pan. Keep covered and warm until all crepes are finished. This recipe makes about 24 crepes.
Place your crepe on a plate and smooth the peanut butter and jelly on one-side. Roll it up into a log and top with syrup or choc syrup and whipped cream.
Crepes are so versatile to use, they can be used for breakfast, lunch, dinner or dessert. I've made seafood stuffed crepes for dinner, as well as Chocolate Mousse filled crepes for dinner. Again, thinking outside the box is always good when it comes to cooking.
I will post more photos on the breakfast items after Christmas, but you can't go wrong with this breakfast for everyone's taste! Cook On!
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