Recipes for Breakfast and Brunch Dishes, Scrambles and Casseroles

Recipes contributed by Michele Barry as published in "Very Special Cooks" Cookbook from the Volunteer Service Council of St. Louis, Missouri.

• 12 slices bacon, cut in 1/2-inch pieces
• 1 (15-oz) can refried beans
• 4 flour tortillas (7- to 8-inch size)
• 2 tsp. salad oil
• 2 cups shredded cheddar cheese
• 4 large eggs, at room temperature
• 1/4 cup chopped green onion
• 1 small cantaloupe, seeded & cut into wedges

Cook bacon over medium heat until crisp. Drain on paper towels. Heat refried beans. Immerse tortillas in water. Place on lightly oiled baking pan. Bake in a 500F oven until pale golden brown. Remove from oven and sprinkle with cheese and bacon evenly around the edge of the tortilla. Cover edges completely. Break an egg into the center of each tortilla. Immediately return pan to oven. Bake until eggs are set the way you like them. Allow 4 to 5 minutes for soft yolks. Carefully loosen tortillas from pan. Set on plate. Accompany with beans and sprinkle with green onions. Serve with melon slices and your favorite red sauce or salsa. Serves 4.

This recipe is based on a recipe from my niece Veronica Romo, Anderson, California.

• Biscuit recipe of your choice (or use refrigerated biscuit dough)*
• 1 lb. pork sausage of your choice (I used Jimmy Dean - Brian's preference)
• Extra herbs and spices of your choice to add to sausage, if plain - like sage, red pepper flakes, thyme, onion powder, garlic powder
• 2 tablespoons canola oil or olive oil
• Salt and Pepper to season sausage
• 2 cups whole milk
• 2 tablespoons butter
• 2 tablespoons flour
• Dusting of nutmeg
• Salt and Pepper to season cream sauce

1. Prepare biscuits.
2. Brown sausage in oil; add any herbs or seasonings of your choice, plus salt and pepper.
3. Warm the milk in small saucepan.
4. Once sausage is browned and broken into bits, add butter to pan - there should be about 2 tablespoons fat in skillet.
5. Add flour to skillet, stirring well and cooking for 1 minute. Do not allow flour to brown or color.
6. Slowly whisk in the warm milk. Increase the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked - about 5 minutes.
7. Lower heat to low, season with nutmeg, salt and pepper.
8. Split biscuits and butter (optional) - 2 to a plate - and pour sausage and gravy mixture on biscuits to serve.
9. Serve warm, usually with scrambled eggs on the side.

*See our Biscuit Recipes

Boxing Day Brunch

Hi here is my recipe for Boxing Day Brunch !! Recipe from Edna Bleakley, Rose Bridge High School, Holt Street, Ince, Wigan via E-Mail Recipe Exchange December 2010.

• Very thick bread or unsliced crusty bread
• Onion
• Strong cheese
• Sauce or Ketchup and seasoning of your choice
• Tomatoes and mushrooms (or baked beans as an alternative)

1. Toast the bread and then butter.
2. Slice the onions and lay on the toast and add seasoning
3. Layer the cheese on top of the onions and finish with the sauce or ketchup.
4. Put under the grill until golden brown.

Serve with cooked tomatoes and mushrooms.

This is an ideal brunch when you preparing food at different times after a busy Christmas Day.

Recipe contributed by Liz Almeida

Grease 9x13 pan.

• 16 slices of sourdough or white bread, cubed
• 1 lb. cubed ham
• 1 lb. grated sharp Cheddar cheese
• 1 lb. grated Swiss cheese
• 1/2 cup butter
• 1/2 teaspoon onion salt
• 1/2 teaspoon dry mustard (or 1 Tablespoon Dijon mustard)
• 3 cups milk
• 6 eggs
• 3 cups crushed corn flakes

In pan put 1/2 bread cubes; then layer ham, Cheddar cheese and Swiss cheese. Then add rest of bread cubes on top.

Mix in a bowl: 6 eggs, 3 cups milk, 1/2 teaspoon onion salt, 1/2 tsp. dry mustard or 1 Tablespoon Dijon mustard. Pour on top of layered mixture.

Refrigerate overnight.

Bake next day for 4o minutes in 350°F preheated oven.

Mix in bowl: 3 cups crushed corn flakes, with 1/2 cup butter, melted. Add corn flake mixture on top and bake for another 10 minutes or until browned.

• 1 lb. 2 oz. (500 grams) potatoes, cut into 1 cm. cubes
• 4 oz. (100 grams) smoked streaky bacon, roughly chopped
• 2 leeks, diagonally sliced
• 2 tsp dried rosemary
• 2 Tbsp. olive oil
• 4 eggs
• salt and pepper

1. Preheat the oven to 425°F (220°C/Gas Mark 7). Mix the potatoes, bacon and leeks in a roasting tin. Sprinkle with the rosemary and drizzle over the oil. Bake for 35 minutes, stirring occasionally, until the potatoes are golden and the bacon is crisp.
2. Make four hollows in the mixture. Crack an egg into each; season with salt and pepper. Return to the oven for 10 minutes, until the eggs are set.

Nutrition Notes: 336 Calories; Protein 13g.; Carbohydrate 24g; Fat 22g; Saturated Fat 6g; Fibre 3g. Added Sugar: none; Salt 1.4g.

From BBC Good Food Magazine

Recipe Courtesy of Paula Deen, Food Network

• 3 cups, shredded frozen hash browns, thawed and drained
• 4 tablespoons (1/2 stick) butter, melted
• 3 large eggs, beaten
• 1 cup half-and-half
• ¾ cup diced cooked ham
• ½ cup diced green onions
• 1 cup shredded Cheddar
• Salt and freshly ground black pepper

1. Preheat oven to 450° F.
2. Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.
3. Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
4. Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Contributed by Elizabeth Almeida, Antioch, California

• 3 cups thawed hash browns
• 1/3 cup butter
• 1 cup cubed cooked ham
• 1 cup shredded cheddar cheese
• ¼ cup chopped yellow, red, orange or green pepper (whichever you prefer)
• 2 eggs
• ½ cup milk
• 1 teaspoon salt
• ½ teaspoon pepper

To get excess water out of thawed hash browns press between paper towels. Press hash browns into 9 in pie plate to make a crust. Drizzle butter over hash browns .

Cook at 425 degrees for 25 to 30 minutes. Then add ham, cheese and peppers. Mix eggs, milk and salt and pepper then pour over ham, etc.

Cook at 350 for 15-20 minutes or until knife placed in center comes out clean.

From Epicurious.com - Bon Appetit - Too Busy To Cook? - January 2001

• 1 cup purchased tomatillo salsa
• 1/2 cup chopped fresh cilantro
• 2 tablespoons (1/4) stick butter
• 2 5-inch-diameter corn tortillas, cut into 1/2-inch pieces
• 8 oz. pork chorizo sausage, casing removed
• 1/2 cup chopped red onion
• 12 large eggs beaten to blend
• 1 cup grated white cheddar cheese
• Sour cream
• 1 avocado, halved, pitted, peeled, sliced

Mix salsa and 1/4 cup cilantro in bowl. Set salsa mixture aside. Melt butter in a large nonstick skillet over medium-high heat. Add tortillas; saute until brown, about 3 minutes. Using slotted spoon, transfer tortillas to plate. Add chorizo to skillet and saute until cooked through, about 12 minutes. Add onions, saute 1 minute. Return tortillas to skillet. Add eggs and remaining 1/4 cup cilantro and cook until eggs are softly set, stirring constantly, about 3 minutes. Mix in cheese. Transfer egg mixture to platter. Top with sour cream and avocado slices. Serve, passing salsa mixture.

Makes 6 servings.

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