pancakes

 from: Gordon Ramsay

 2 Large eggs

2 TBS sugar

1 1/2 cups flour

pinch of salt

2 tsp baking powder

1 1/2 TBSP veg oil

1 1/4 C butter milk

1 tsp vanilla (optional)

Separate eggs into two bowls. Add sugar to egg whites and whip into soft peaks.

 add the rest of the ingredients to the egg yolks.

gently fold eggs white into batter

Sausage, Egg, and Cheese Casserole with Spinach

 

Sausage, Egg, and Cheese Casserole with Spinach

★★★★★

5 from 2 reviews

• author: Alexandra Stafford
 
• total time: 1 hour
 
• yield: 6 to 8 servings

Use the proportions below as a guide. You can omit the sausage to make it vegetarian — I almost always make it without sausage these days. If you want to scale it up or down, a good rule of thumb is 1/2 teaspoon kosher salt (Diamond Crystal brand) for every 4 eggs… use even less if using Morton’s Kosher salt. 

Update: I’ve increased the oven temperature from 250ºF to 325ºF — when I made this most recently at the lower temperature it took way too long to cook, though my oven has been acting up. If you’ve had success at the lower temperature, go for it. Otherwise, try 325ºF, which will have this casserole done in just about 30 minutes. 

Also: I now add a cup of half and half. I think including some sort of milk product — milk, cream or half and half — makes the eggs more forgiving. When you overcook this casserole when it is eggs alone, it can be a bit rubbery tasting. When dairy is added, I find it remains more custardy. When I think about my favorite egg custard dish, Tartine’s Quiche, which calls for 2 cups of dairy (milk and crème fraîche) for 5 eggs, it makes me want to try this with yet another cup of half and half. I will be sure to report back when I do. 

Finally: When I make it vegetarian, I simply sauté the onions for about 10 minutes; then fold in the spinach just until it wilts. Then I proceed with the recipe as usual. 

 

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INGREDIENTS

• 2– to  4-oz baby spinach (I typically use 4 ounces)
• 1 tablespoon olive oil, plus more as needed
• 0.5 – 0.75 lb. hot Italian sausage, optional
• 1 yellow onion, thinly sliced or diced
• 1 to 1.5 teaspoons kosher salt, plus more as needed
• 4 oz. grated cheese, I like Gruyère or Fontina
• 12 eggs
• 1 cup half and half
• freshly cracked black pepper to taste.

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INSTRUCTIONS

1. Heat oven to 325ºF. Place spinach in a large colander and set it in the sink. Grease a 9×13-inch pan lightly with butter or with nonstick spray.
2. In a medium skillet over medium-high heat, heat the oil till it shimmers. Cook the sausage till it browns and is nearly cooked through, about 5 minutes. Break it up with a spoon or a spatula as it cooks. Spoon the sausage over the spinach in the colander in the sink. Return the skillet to the stovetop, add a little bit more oil to the pan if necessary, and set it over medium heat. Add the onions. Season with salt. Cook the onions till they begin to caramelize, 7 to 10 minutes. Spoon the onions over the sausage and toss with a spatula or large spoon to gently wilt the spinach. Transfer the spinach-sausage mixture to the prepared pan. Spread the cheese over top.
3. Break the eggs into a large bowl, season with 1 to 1.5 teaspoons salt (when I am using Morton’s kosher salt, I use 1 teaspoon; when I use Diamond Crystal, I use 1.5 teaspoons) and fresh cracked pepper to taste. Add the half and half, and beat with a whisk until the mixture is well blended. Pour the eggs into the pan. Season with more pepper to taste. (Note: You can strategically pull leaves of the spinach from the custard so they are at the very top, where they will stay during the baking process — this is purely for visual effect.) Transfer pan to the oven and bake for 25-40 minutes, rotating the pan halfway through. Start checking at 25 minutes, then every 5 minutes thereafter till it’s done — depending on your oven and the material of the pan you are using, it may take more or less time to cook.
4. Remove pan from the oven, and let it cool for 5 minutes before serving.

Find it online: https://alexandracooks.com/2019/05/10/sausage-egg-and-

Overnight Baked French Toast

1. By: Pioneer Woman

Best sweet breakfast casserole.

1. French Toast: 

   Butter, for greasing

   1 loaf crusty sourdough or French bread

   8 whole eggs

   2 cups whole milk

   1/2 cup whipping (heavy) cream

   1/2 cup granulated sugar

   1/2 cup brown sugar

   2 tablespoons vanilla extract

   Topping:

   1/2 cup all-purpose flour

   1/2 cup firmly packed brown sugar

   1 teaspoon ground cinnamon

   1/4 teaspoon salt

   Freshly grated nutmeg

   1 stick cold butter, cut into pieces, plus more for serving

   Warm pancake syrup, for serving

   1 cup fresh blueberries, for serving

2. 
   
3. For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). 
4. For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge. 
5. When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture. 
6. Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

Sausage & Cheese Grits Breakfast Casserole

from Tamera Robinson

My new favorite breakfast casserole- it's so rich and filling!

2 lbs breakfast sausage
2 C. water
2 C. Chicken broth
1 Tsp SAlt
1 1/4 C. quick cooking grits
1 lb sharp cheddar cheese (shredded)
6 TBSP Butter
1 C. Milk
1 tsp garlic powder
1 tsp paprika
1 tsp cayenne pepper (optional)
6 eggs (beaten)

Brown sausage until it crumbles. Drain well and set aside. Bring water and chicken broth to a boil in saucepan; stir in salt and grits then return to a boil. Cover, reduce heat to medium and simmer for 10 minutes, stirring occasionally. Remove from heat; add cheese, milk, butter, garlic, paprika, and cayenne pepper; stirring until cheese melts. Stir in sausage and eggs. Spoon mixture into a lightly greased 13x9 baking dish. Bake uncovered at 350* for 45-55 minutes or until golden and bubbly. Let stand 15 minutes before serving.

*Make- ahead- prepare dish according to instructions. Cover and refrigerate over night. Remove, let stand covered 30 minutes before baking.

Blueberry Muffins

These are a favorite at our house.

Muffins:

2 1/2 C flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 C sugar
2 large eggs
4 TBS melted unsalted butter
1/4 C vegetable oil
1 C buttermilk (I just add a TBS of vinegar to regular milk)
2 teaspoons vanilla
2 C. fresh blueberries or one can of blueberries

Streusel Topping

4 TBS melted butter
1/3 C flour
1/3 C brown sugar
1/3 C white sugar

Mix dry ingredients together and add in eggs, milk, oil, butter and vanilla. Lastly fold in blueberries. Place in muffins tins, sprinkle streusel topping on top. Bake at 425* for 17-19 min. makes 24 muffins

The best waffles

From: mom 

1 3/4 c flour

2 tsp baking powder 

3 tsp sugar 

1/2 tsp salt

3 egg yokes, beaten 

1/3 c oil

1 1/2 c milk

3 egg whites, beaten stiff

Mix dry ingredients. Combine egg yolks and milk. Stir in dry ingredients and add oil. Mix well. Fold in egg whites. 

Pancakes

2 C. Flour
1 T. sugar
1 1/2 t. baking powder
3/4 t. salt
2 c. milk
2 large eggs
2 T. vegetable oil


Mix dry ingredients and then mix in wet.