A brunch or breakfast celebration is delicious fun. Everyone loves breakfast food and who doesn't love brunch!
1 1/4 pound ground turkey
1/2 med. onion, minced
1/4 cup fresh basil,chopped
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground ginger
1/2 teaspoon dried red pepper flakes
Ground black pepper to taste
2 tablespoon dried bread crumbs
1 egg, lightly beaten
Combine all the ingredients except oil in a large mixing bowl. Do not overmix. Cover and refrigerate for 1 hour. Shape the turkey mixture into 12 patties about 2-1/2 inches in diameter.
Heat oil in a large skillet over medium heat and brown the patties, about 2 minutes per side. Then reduce the heat to low, cover the skillet and cook turning the patties occasionally, until they are crisp and cooked through, about 5 minutes. Serve at once.
Spinach and Gruyere Quiche with Hash Brown Crust
For the Crust:
1 28-32 ounce package frozen hash browns, thawed and squeezed dry
Oil for pan
2 tablespoons butter, melted
Any combination of a seasoning blend, onion or garlic powder, Italian seasonings and salt & pepper
For the Quiche:
Oil for pan
1/4 cup red pepper, diced
1/4 cup onion, diced
2 cloves garlic, minced
8 large eggs
1/2 cup whole milk
1 1/2 cups Gruyere cheese
1 10 ounce package baby spinach
4-6 slices cooked bacon, drained and crumbled
Thaw hash browns in a colander to allow draining. Thoroughly squeeze dry. Add a little olive oil to the bottom of a 9-inch springform pan. Line with a large sheet of parchment paper including the sides. Brush paper with more oil.
Combine the hash browns, melted butter, egg and seasonings in a bowl and put them in the pan pushing them up the sides.
Cook in a preheated oven at 400° for 20-25 minutes or until the hash browns start to crisp up and brown slightly.
Add a tablespoon of oil to a small pan and sauté the onions, pepper and garlic until soft and translucent. Add the spinach and cook briefly until wilted. Set aside to cool.
In a bowl, combine the eggs, milk, cheese and bacon. Add the cooled vegetables and stir to combine. Season with salt and pepper and pour into the hash brown crust pan.
Reduce the heat to 350° and bake for about 30-40 minutes or until the edges are set and the center jiggles just a bit.
1 9" deep dish pie shell, partially baked
1/2 cup onion, chopped
2 tablespoons butter
3 large eggs
3/4 cup whipping cream
3/4 cup milk
1/2 teaspoon salt
1/2 teaspoon grated lemon peel
Nutmeg, to taste
5 ounces cooked baby shrimp , if frozen thaw and drain well
1 1/2 cups shredded jack cheese
1 tablespoon flour
Preheat oven to 350º. Sauté onion in butter until tender. Whisk together eggs, cream, milk, salt, lemon peel, nutmeg and onion. Add shrimp, cheese and flour. Pour into pie shell. Bake for 30-40 minutes or until knife inserted in center comes out clean.
Luscious Breakfast Pie
1/2 pound bacon, diced
1/4 green bell peppers, diced
1/4 red bell peppers, diced
1 small onion, chopped
8 large eggs
1 pound russet potatoes, peeled and grated
2 3/4 cups shredded sharp Cheddar cheese
1/2 teaspoon pepper
Salt, to taste
Preheat oven to 350º. Grease a large quiche dish or 6 to 8 individual ramekins. Sauté bacon, peppers and onion until soft. Drain on paper towels.
Whisk eggs with potatoes, cheese, salt and pepper. Mix in bacon and vegetable mixture. Pour into prepared pan spreading mixture evenly. Bake for 45 minutes, until center is set or knife inserted in center comes out clean. Bake 20-30 minutes for individual ramekins.
Toasty Bacon and Egg English Muffins
4 large eggs
2 English Muffins
1 cup shredded cheddar cheese
2 strips cooked bacon, chopped
1 green onion, chopped
Salt and black pepper, to taste
In a small bowl, beat eggs with a fork until well mixed. Coat a small skillet with cooking spray and heat over medium heat. Pour egg mixture into hot skillet; cook and stir until eggs are set, 3 to 5 minutes. Remove from heat and set aside.
Toast the English muffins in a toaster. Evenly divide scrambled eggs onto English muffin halves. Top with shredded cheese and bacon.
Preheat the broiler. Place the English muffins on a baking sheet and place under hot broiler for 3-4 minutes, or until cheese is melted. Remove from oven. Place English muffins on a plate and garnish with the green onion. Season with salt and black pepper, to taste. Serve immediately.
Easy English Muffin Pizza
Makes 1-2 serving. Recipe easily multiplies
1 white or whole wheat English muffin
4 tablespoons pizza sauce
Toppings of your choice
1/4 cup shredded mozzarella or Monterey jack cheese
Choice of Toppings:
Thinly sliced green or red pepper, sliced red onion, sauteed mushrooms, pitted ripe olives, pineapple tidbits, pepperoni, crumbled cooked sausage, diced smoked turkey
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Slice English muffins in half and arrange cut side up onto the baking sheet. Lightly drizzle with olive oil. Place in the oven and toast until barely golden, about 4 minutes. Spread pizza sauce on muffin halves. Top with mozzarella or other cheese and Italian seasoning. Add desired toppings and additional cheese if desired.
Bake for 10 minutes, until the cheese is melted and the muffins are browned on the edges. Serve hot
Basic Breakfast Burrito Recipe
Makes 2 burritos
For a basic breakfast burrito use 1 to 2 eggs per person, depending on the quantity of the other ingredients. Instead of bulk pork sausage use 4 diced pork sausage links
1/4 pound pork sausage or turkey sausage or mixture of both
Salt and ground black pepper to taste
2 flour tortillas (burrito-size)
1/2 cup shredded cheddar cheese
Brown the sausage in a large skillet. Drain the fat. Warm flour tortillas on a hot dry griddle or large skillet and keep warm in a low oven if necessary.
Whisk the eggs and milk. Add to drained sausage over a medium high high. Mix together as in scrambled eggs. When the eggs are almost done, turn off the heat and gently stir in the cheese.
Spoon the egg and sausage mixture down the center of the warmed tortillas. Fold the sides over and serve.
Waffle Club Sandwich with Homemade Honey Apple Syrup
3/4 cup honey, divided
1/4 cup apple juice
2 tablespoons butter or margarine
2 crisp apples, peeled, cored and sliced
8 frozen waffles, toasted
8 thin slices ham
To prepare syrup, place 1/2 cup honey and apple juice in small saucepan over low heat; heat through. Set aside and keep warm.
Melt butter with remaining 1/4 cup honey in large nonstick skillet over medium-high heat. Add apples; cook and stir about 4 minutes or until apples are lightly caramelized and crisp-tender.
For each serving, place 2 waffles on plate, overlapping slightly. Top each waffle with 1 slice ham. Top with 1/4 of apple mixture and drizzle with 1/4 of syrup.
Creamy Cheesy Garlic Grits
2 cups cold water (or follow package directions)
2 cups whole milk
1 teaspoon sea salt, or to taste
1 cup old-fashioned corn grits
1/4 teaspoon cayenne or hot sauce
1 garlic clove, minced
¼ teaspoon garlic powder
2-4 tablespoons butter
1 cup sharp cheddar cheese, grated
In large saucepan mix together water, milk and salt. Bring to a boil and whisk in grits until there are no clumps. Reduce heat to medium-low and stir in cayenne, garlic and garlic powder. Cover and simmer 15-20 minutes (or according to package directions), stirring occasionally.
Stir in the butter and shredded cheese. Add water if grits are too thick. Taste for seasoning and add as needed.