BRUNCHES AND EGGS

 

Bellevue Brunches and Eggs:

 

Baked Eggs

Baked French Toast with Berries

Best Ever Popovers

Cream Cheese Coffee Cake

Dutch Babies

Granola

Greek Spinach Pie

Libby’s Spinach Pie

One Hour Sticky Buns

Orange Muffins

Osla Kringa

Quiche Lorraine     

Sausage Brunch Casserole

Scrambled Eggs

South of the Border Breakfast Casserole

 

Baked Eggs

And you thought eggs had to be scrambled!

 

For each serving:

1 slice cooked bacon

1 egg

Salt and pepper to taste

2 T. grated cheddar cheese

 

Grease a muffin tin and place the ingredients in the tin in the order given.  Bake 10 – 15 minutes in 350 degree oven until eggs are just cooked and cheese is melted.  Top with salsa if desired.  You can substitute crumbled sausage for the bacon.

 

~Julie

 

Baked French Toast with Berries

 

1 small 8 – 9 oz. day-old loaf of French bread

3 eggs

3 T. sugar

1 t. vanilla

2 ¼ cups milk

½ cup flour

6 T. dark brown sugar, packed

½ t. cinnamon

¼ cup butter

1 cup blueberries, fresh or frozen

1 cup strawberries, fresh or frozen

 

Diagonally cut bread into 1-inch slices and place in a 9 x 13” baking dish.

In a small bowl, lightly beat eggs, sugar and vanilla.  Stir in the milk until well blended.  Pour over bread, turning pieces to coat well.  Cover and refrigerate overnight.

Preheat oven to 375 degrees. 

In a small bowl, combine flour, brown sugar, and cinnamon.  Cut in butter until mixture resembles coarse crumbs.  Turn bread over in baking dish.  Scatter the blueberries over the bread.  Sprinkle evenly with crumb mixture.  Bake 40 minutes or until golden brown.  Cut into squares.  Top with strawberries or serve them on the side.

 

~Joan

 

Best Ever Popovers

A deliciously light accompaniment to roast beef, brunches, or anytime

 

3 beaten eggs

2 cups milk

1 even cup flour

½ t. salt

 

Grease six 3” custard cups (not muffin tins).  Put them in cold oven.  Set to 375 degrees.  With electric beater or blender, beat eggs thoroughly.  On “stir” speed, add 2 cups of milk.  Fold in 1-cup flour to which ½ t. salt has been added.  Stop mixing as soon as flour is absorbed and smooth.  Pour batter in cups ½ full.  Bake 20 minutes. 

 

~Margaret

 

Cream Cheese Coffee Cake

 

2 ¼ cups flour

1 cup sugar

¾ cup butter

1 t. cinnamon

½ t.@ baking powder and baking soda

¼ t. salt

¾ cup sour cream

2 eggs

1 t. almond extract

8 oz. cream cheese, softened

1 cup jam or other jelly (raspberry, apple-cinnamon)

½ cup slivered almonds.

Grease and flour a 10” spring form pan.  Combine flour and ¾ cup of the sugar; cut in butter until mixture resembles course crumbs.  Reserve 1 cup of this mixture.  To the remaining crumb mixture, add cinnamon, baking powder, baking soda, salt, sour cream, 1 of the eggs, and almond extract; blend well.  Spread carefully over the bottom and about 2 inches up the sides of the spring form pan.  In a bowl, combine cream cheese, the remaining ¼ cup sugar and the remaining egg.  Blend well.  Spread cream cheese mixture over the batter in the pan.  Spoon jelly over cream cheese filling.  Spread the reserved crumb mixture on top of the jelly layer.  Sprinkle with slivered almonds.  Bake for 1 hour at 350 degrees or until filling is set and crust is golden brown. 

 

~Helene

Dutch Babies

 

½ cup milk

½ cup flour

3 eggs

¼ t. salt

 

Combine all ingredients and mix at low speed.  Melt ¼ stick butter in a cast iron skillet.  Pour batter evenly in a hot skillet.  Bake 12 minutes in 450-degree oven.

Serve with sugared berries or lemon and powdered sugar for a special breakfast.

 

~Joan (and Angela)

 

Granola

 

8 cups old-fashioned oats

¾ cup dark brown sugar, packed

1 ½ cups almonds, sliced

1 ½ cups wheat germ

1 cup oat bran

1 ½ cups raw sunflower seeds

1 ½ cups safflower oil

¾ cup honey

2 t. vanilla extract

1 t. cinnamon

¼ t. nutmeg

2 cups currants, dried (or raisin or dates)

 

In a very large bowl, combine oats, brown sugar, almonds, wheat germ, oat bran and seeds.  In a small saucepan, combine oil, honey, vanilla and spices.  Heat only until bubbles form; do not boil.  Pour liquid mixture over dry ingredients and mix until dry ingredients are well coated.  Spread in a large baking pan that has been sprayed with a non-stick spray.  Bake in a preheated oven at 325 degrees, stirring frequently, until nicely browned, 40 – 60 minutes.  Remove from oven and stir in currants.  Stir frequently while cooling.  Store in the freezer in an airtight container.

Makes 14 cups.                

 

~Helene

 

Greek Spinach Pie

 

½ package (1 lb. size) phyllo pastry sheets

¼ cup butter

½ cup finely chopped onion

3 packages frozen chopped spinach, thawed and

    drained well

3 eggs

½ pound crumbled feta cheese

¼ cup chopped parsley

2 T. fresh-chopped dill

¾ cup melted butter

1 t. salt

1/8 t. pepper

 

Let pastry leaves warm at room temperature according to package.  Sauté onions in ¼ cup butter for approximately five minutes.  Add spinach, stir and remove.  In large bowl, beat eggs with wooden spoon.  Stir in cheese, parsley, dill, salt, pepper and spinach/onion mix.  Mix well.  Brush a 13 x 9” pan lightly with some melted butter.  In bottom of pan, layer phyllo leaves, one by one, brushing top of each with melted butter.  Spread evenly with spinach mix.  Cover with 8 or more leaves, brushing each with butter.  Using scissors cut off any uneven edges of pastry.  With a sharp knife, cut through top pastry layer on diagonal, then cutting in opposite direct to form about nine 3” diamonds.  Bake  at 350 degreees for 30 to 35 minutes or until puffy and golden.  Serves 8 – 10.

 

~Margaret

 

Libby’s Spinach Pie

 

4 frozen patty shells

1 10-oz. package frozen chopped spinach

6 eggs

1 3-oz. package cream cheese, softened

¼ cup shredded cheese, sharp

2 T sliced green onion

1 T. snipped parsley

½ t. salt

dash pepper

2 T. grated Parmesan cheese

tomato wedges for garnish

 

Thaw patty shells in refrigerator for 2 hours. (I leave mine out for about 2 hours.)  Roll out shells on a lightly floured board to make a crust for a 10-inch pie plate –let rest 5 minutes.  Place in pie plate, flute edges.  Cook spinach according to package directions (salt like package says) and drain well.  Combine eggs, cream cheese and shredded cheese; beat until well combined.  Stir in spinach, green onion, parsley, salt and pepper.  Turn into pie shell; top with Parmesan.  Bake at 425 degrees for 15 minutes or until edges of filling are set.  Remove from oven and let stand 10 minutes before serving.  Top pie with tomato wedges (peeled) and more Parmesan (if desired).  Return to oven three to five minutes just to warm.  (Important because this helps it set.) Serves 6-8.

 

~Julie

 

One Hour Sticky Buns

 

4 ½ to 5 cups flour

2 packages yeast

1/3 c. sugar

1 t. salt

1 cup milk

½ cup water

1/3 cup butter

1 egg

 

Caramel: 1/3 cup butter

               1/3 cup brown sugar

                ½ cup chopped nuts

 

Combine 2 cups flour, yeast, sugar, and salt.  Heat butter and milk.  Add to dry ingredients with egg.  Beat 3 minutes at medium speed.  Add enough flour to make firm dough.  Let rise in warm oven.  Grease 24 muffin cups.  Spoon caramel into cups.  Shape dough into balls and place on caramel.  Let rise.  Bake at 400 degrees for ten minutes.  Cool one minute and remove from pans by turning over on wax paper surface.

 

~Mother

 

Orange Muffins

In honor of John Cartano

 

1 ½ cups flour

1 ¼ t. baking powder

½ t. salt

½ t. nutmeg

½ cup sugar

1/3 cup shortening or oil

¼ cup milk

 

Mix all ingredients together.  Fold in bite-size pieces of orange.  Include orange zest in recipe for more potent orange flavor.  Bake 20 – 25 minutes at 350.  Roll the muffins in a mixture of ½ cup butter, 1/3 cup sugar, 1 t. nutmeg.

 

~Anna

Osla Kringa

Light and dreamy breakfast pastry!

 

Crust:  Make a crust of one cup of flour, 1 cup of butter, 2 T. cold water, 1/8 t. almond flavor, pinch salt.  Mix like a crust and roll into 12” diameter on cookie sheet with flour.

 

Cream Puff Layer: 

1 cup water

1 cube butter

1 cup flour

4 eggs

 

Heat water.  Add butter.  Stir until slight boil.  While boiling, add one cup flour and stir quickly until shape of ball.  Let sit two minutes to cool.  Add eggs one at a time and beat until well blended.  Add ¼ t. almond flavoring with last egg.  Beat until shiny.  Spoon onto crust and spread around leaving ½” circle in the middle.  Bake 425 degrees for 20 minutes.  Lower heat to 350 degrees and bake for 35 minutes.  Let cool and spread frosting.

 

Frosting:

¼ cup butter

1 ½ cups powdered sugar

¼ t. almond extract

milk as needed for desired consistency

Decorate for holidays with green coloring and cherries.

 

~Anna

Quiche Lorraine   

Authentic French quiche to die for!

 

1 T. bacon drippings

1 cup thinly sliced onion

1 ½ cups cubed Gruyere or Swiss cheese

4 slices crisp bacon

2 cups whole milk

½ t. salt

¼ t. nutmeg

¼ t. white pepper

 

Line a 9” pastry pan with pie crust.  Bake 5 minutes.  Cook onions in bacon drippings until tender and transparent. Cover bottom with cheese, onions and crumbled bacon.  Combine remaining ingredients and pour over shell.  Bake at 450 degrees for 10 minutes, then lower to 350 degrees for 15 to 20 minutes or until a knife comes out clean.

 

~Margaret

 

Sausage Brunch Casserole

 

8 slices of sour dough bread, cubed

2 cups shredded sharp cheddar cheese

1 ½ cups Jimmy Dean sausage, cooked and crumbled

4 eggs

2 ¼ cups milk

¾ t. dry mustard

1 can cream of mushroom soup, mixed with

½ cup milk

 

Place bread cubes in bottom of greased 3 quart baking dish.  Cover with cheese and then the cooked sausage.  Beat eggs with 2 ¼ cups milk and mustard.  Pour over top of cheese and sausage.  Refrigerate overnight.  The next day, dilute the soup with ½ cup of milk and pour on top of the casserole.  Bake at 350 degrees for 1-½ hours or until set.  Serves 6-8.

 

~Julie

Scrambled Eggs

 

For each egg, add one tablespoon of milk and a sprinkle of salt.  Blend well.  Melt t. butter per egg in a skillet or Teflon pan.  Cook eggs at low to medium heat.  Gently stir until scrambled.

 

South of the Border Breakfast Casserole

 

4 cups sour dough bread cubes

6 eggs

½ t. dry mustard

 

½ cup milk

3 cups shredded cheddar

¾  to 1 pound sausage (hot chorizo or milder)

1 can diced green chili

sour cream and green chili salsa for garnish

 

Scatter bread cubes in a shallow buttered 3-quart casserole.  Lightly beat together eggs, mustard, milk.  Pour over bread cubes and sprinkle evenly with cheese.  Brown sausage. (Remove chorizo from casing first if using that type).  Discard fat.  Mix meat with chilies.  Spoon over custard.  Chill 8 to 24 hours. 

Bake uncovered 350 degrees until hot in center (45 minutes).  Serve with sour cream and salsa if desired.  Serves 8

 

~Mother