Brunch Enchiladas
1 pound cooked ham, chopped
3/4 cup sliced green onions
3/4 cup chopped green bell peppers
3 cups shredded Cheddar cheese, divided
10 (7 inch) flour tortillas
5 eggs, beaten
2 cups half-and-half cream
1/2 cup milk
1 tablespoon all-purpose flour
1/4 teaspoon garlic powder
1 dash hot pepper sauce
Place ham in food processor, and pulse until finely ground. Mix together
ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and
3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place
filled tortillas, seam side down, in a greased 9x13 baking dish. In a medium
bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper
sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight. The next
morning, preheat oven to 350 degrees F. Bake, uncovered, in preheated oven for
50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded
cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10
minutes before serving.
Cheesy Chipotle Hash Browns
20 ounces hash browns
1 1/4 cups milk
2 chipotle chiles in adobo (chopped fine)
2 teaspoons adobo sauce
2 teaspoons garlic, minced
1 cup Monterey jack cheese
1/2 cup scallion, diced
salt
pepper
Spray a 13x9 casserole dish with Pam or any non stick spray and add
the potatoes, cheese, scallions and lightly toss to mix. Heat the oven to 350
degrees. In a small bowl add the milk, chilies, adobo sauce, garlic, salt and
pepper and mix well. Pour over the potatoes and mix well. Bake uncovered
for 45 - 50 minutes until golden brown.
Chocolate Banana Baked French Toast
3 medium ripe bananas
4 eggs
3/4 cup milk
1/4 cup butter, melted
4 tablespoons sugar, divided
1 teaspoon vanilla
1 loaf (12 ounces) French bread, cubed
1/4 cup miniature semisweet chocolate chips
Coat a 13x9-inch baking dish with nonstick cooking spray. In a large
bowl, mash the bananas with a fork. Add the eggs, milk, butter, 3 tablespoons
sugar and vanilla; mix until well beaten. Add the bread and toss until
completely coated. Pour into prepared baking dish and sprinkle with
chocolate chips and remaining sugar. Bake at 400 degrees for 18 to 20 minutes, or until set
and golden. Cut into squares and serve.
Gingerbread Scones
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup cold butter
1/3 cup molasses
1/4 cup milk
1 egg, separated
Sugar
In a large bowl, combine flour, brown sugar, baking powder, ginger, baking
soda, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs.
In a small bowl, combine the molasses, milk and egg yolk until smooth; stir into
the flour mixture just until moistened. Turn the dough onto a floured surface;
knead gently 6-8 times. Pat into an 8-in. circle; cut into 12 wedges and place 1 inch
apart on a greased baking sheet. Beat egg white until frothy; brush over scones.
Sprinkle with sugar. Bake at 400° for 12-15 minutes or until golden brown. Remove
from pan to wire rack. Serve warm. Yield: 1 dozen.
Hash Brown Breakfast Casserole
4 cups frozen shredded hash brown potatoes, thawed
1-1/2 cups egg substitute
1 cup finely chopped cooked chicken breast
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3/4 cup shredded reduced-fat cheddar cheese
In a large bowl, combine the hash browns, egg substitute, chicken, garlic
powder and pepper. Transfer to an 8-in. square baking dish coated with
cooking spray; sprinkle with cheese. Bake, uncovered, at 350° for 40-45
minutes or until set. Yield: 4 servings.
Raspberry and White Chocolate Pancakes
1 cup pancake mix
3/4 cup milk
1 egg
1 tbsp vegetable oil
nonstick cooking spray
1/2 pint fresh raspberries (cut large berries in half)
1/2 cup white chocolate chips
In a medium bowl, stir together the pancake mix, milk, egg and oil.
The batter should be the consistency of thick cream. If necessary, add more
milk, 1 tablespoon at a time, to reach the desired consistency. Coat a
nonstick skillet with cooking spray and heat over medium-low heat for 2 to
3 minutes. Pour 1/4 cup batter into the skillet. Gently press some raspberries
and white chocolate chips into the batter. Cook until bubbles form on the edge
of the pancake and the bottom is golden brown. Flip and cook the other side
until golden brown. Remove from the pan and keep warm while cooking the
rest of the pancakes. Serve with maple syrup or raspberry syrup, if desired.
Makes 8 pancakes.
Scrambled Eggs Alfredo Bake
1 cup baking mix
1/4 teaspoon Italian seasoning
6 tablespoons firm butter or margarine
1 egg
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1 jar (4.5 ounces) sliced mushrooms, drained
12 eggs, beaten
1/3 cup crumbled precooked bacon
3/4 cup Alfredo pasta sauce
Heat oven to 400°F. Spray square baking dish, 8x8x2 inches, with cooking
spray. Mix baking mix, Italian seasoning and 4 tablespoons of the butter
in small bowl with fork or pastry blender until crumbly. Gently stir in 1 egg;
set aside. Melt remaining 2 tablespoons butter in 12-inch nonstick skillet over
medium heat. Cook onion, bell pepper and mushrooms in butter 3 to 5 minutes,
stirring occasionally, until vegetables are crisp-tender. Add beaten eggs to vegetable
mixture. Cook, stirring occasionally, until eggs are set; remove from heat. Gently
stir in bacon and Alfredo sauce. Spread in baking dish. Sprinkle Bisquick mixture
over eggs. Bake uncovered about 15 minutes until topping is golden brown.
