In need of a fantastic breakfast recipe...

[deadparrot]

Hi, DU cooks!

I'm currently in grad school, and each of the students in my Tuesday morning class has signed up to bring breakfast one week. As you may have guessed, next week is that week for me. I'm probably going to make a batch of muffins (half apple streusel, half cranberry orange), but was wondering if you had suggestions for a second option--off the top of my head, I was thinking about a hot dish, like some sort of breakfast casserole, but that's not set in stone by any means. Also, being a grad student, something that's not too expensive or time-consuming would also be a plus.

Thanks in advance for your help--I'll be anxiously awaiting your responses and recipes! :)

[Tangerine LaBamba]

1. How many students?

If the number isn't inordinately large, you could whip up a few different kinds of frittatas, one of my favorite breakfasts. Made right, they're protein-heavy, too, which will counter the carbs and sugars in the muffins. Depending on what you put in the frittatas, you can end up with a really nutritious, delicious breakfast.

When I was in grad school, nobody cared if I ate or not. School is better these days, it seems.

Good luck!

[deadparrot]

2. 14 including myself, plus the professor.

:hi:

[Tangerine LaBamba]

3. Oh, perfect

You can do frittatas and serve them cold.

Let me see if I can find you a recipe ------------------------------>

Here's one that looks good - you can play with the fillings as you choose: http://tinyurl.com/4m25qu

Here's one that's pretty much what I fix and it's always very good: http://tinyurl.com/53x2fx

Oh, hell, here's the whole site I found: http://allrecipes.com/Recipes/Breakfast-and-Brunch/Egg-Dishes/Frittata/Top.aspx

[deadparrot]

4. Thanks!

I'm a fan of AllRecipes myself, but I thought I'd tap into DU's collective brainpower. :)

[hippywife]

5. I love this quiche and

it's really just as good cold as hot! There's no meat in it so everyone except the strictest vegan could eat it.

Spinach Mushroom Quiche:

Saute 1/2 a small chopped onion, 3 green onions, or a whole shallot, about 4 good sized button mushrooms, and about a cup of frozen chopped spinach in a little olive oil and garlic. Beat 5 eggs with a little half and half or milk, and pour into prepared or purchased deep dish pie shell. Mix in the sauteed veggies. Top with 1/2 to 2/3 package of crumbled feta and then top that 2/3 cup of shredded sharp cheddar. Bake at 350 for 30-40 mins., or until the eggs are set up firm.


If you're still serving the muffins, you could cut this pie up into 8 pieces, if not then maybe six. Or you could expand it enough to bake in a 9x13 baking dish. I think doubling it would work to feed that many or just make three pies to be on the safe side.

:hi:

[deadparrot]

8. Thanks for the tip!

I think it'll come down to looking at the grocery ads and seeing what's on sale, and what would be my best option...I'm definitely putting all of these into my online recipe box, though! :hi:

[Arkansas Granny]

6. I get a lot of requests for a breakfast casserole I make that is a lot like this one.

Another version of the ever-popular breakfast casserole, made with bread, seasonings, eggs, and sausage.
INGREDIENTS:
1 pound bulk pork sausage
6 large eggs
2 cups milk
1 1/2 teaspoons dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground paprika
1/4 teaspoon ground nutmeg
dash ground cayenne pepper
3 slices French or Italian bread or other firm white bread, cubed
1 cup shredded sharp Cheddar cheese, about 4 ounces
PREPARATION:
In a large skillet, crumble sausage; brown over medium heat until no longer pink. Drain well, patting with paper towels to absorb excess grease.
In a large bowl beat eggs, milk, and seasonings until smooth and well blended. Stir in the drained sausage and remaining ingredients (bread cubes and shredded cheese). Pour the mixture into a lightly buttered 8-inch square baking dish; cover and refrigerate overnight.

Remove from the refrigerator 1 hour before baking time. Bake in preheated 325° oven for 60 to 75 minutes, until eggs are set and lightly browned. A knife inserted near center should come out clean. Cool for 10 minutes before cutting and serving.
Serves 4 to 6.

http://southernfood.about.com/od/breakfastcasserolerecipes/r/bl50910d.htm

The really nice thing is that this can be made the night before. It also lends itself to many variations. I like to add sauteed onion and bell pepper to mine. I've also added a can of drained Rotel tomatoes which adds a lot of flavor and color. If you doubled the ingredients and used a 9 X 13 baking pan it should feed 10-12.

[deadparrot]

9. Thanks, Arkansas Granny!

Sounds delicious! :hi:

[TreasonousBastard]

7. 15 in toto, and you don't want to spend much money. Well...

one of my personal favorite fancier than you'd think from the price breakfasts is...

grease up an au gratin dish

layer a half inch or so of chopped spinach on the bottom (frozen and heated up is fine-- squeeze the water out, though)

a layer of ham over the spinach

a layer of your favorite cheese over the ham

another thin layer of spinach

two eggs cracked over the top spinach

Herbing and spicing as you see fit

into the oven until eggs are properly basted


Now, not only does this probably have a name because someone else thought it up ages ago, but the concept could be expanded to a large, shallow baking dish to feed this mob.

[deadparrot]

10. Interesting concept...

If there's a name for it, I haven't heard it (then again, I'm relatively new to the world of cooking). But it does sound delicious! :)

[livetohike]

11. One of my favorites - make two for your crowd!

Pineapple Baked French Toast

Ingredients:
1 loaf firm bread
8 oz cream cheese (neufchatel works great)
1 1/2 c. egg substitute (like eggbeaters)
1-1/2 cups half and half (fat free works)
1/4 cup Vermont maple syrup (can use pancake syrup)
8 oz crushed pineapple (may substitute applesauce)
8 tbs melted butter, or margarine
cinnamon
powdered sugar

Cube bread and layer half in a 9 X 13 pan. Cut the cream cheese into small pieces and scatter across the bread. Spoon on pineapple. Cover with the remaining bread cubes. In a separate bowl, mix the eggs, half and half, syrup, and melted butter. Pour egg mixture over the bread cubes. Press the bread down to absorb the egg mixture. Sprinkle cinnamon over the top. Refrigerate overnight.

In the morning, bake at 350° for 40 to 50 minutes. Serve with syrup, jam or powdered sugar.

Serves 8.

[Arkansas Granny]

13. That sounds great. I will definitely be trying this one.

[mtnester]

12. There are so many things you could do

even as simple as some beautiful berries, yogurts and muffins (make 'em warm muffins and you are the winner)

You also could do a french toast casserole (OMG yummy). Here is a good link for one with picture:

http://www.iloveinns.com/recipes/baked-french-toast-casserole_1302.htm

(for more ideas, do the main recipe index at http://www.iloveinns.com/recipes/list.php?id=1 )


Or how about breakfast burriots? You can use eggs, fresh veggies, rice, black beans, darn near anything.


Here is the recipe and a pictoral step by step for breakfast casserole:

http://mandajuice.typepad.com/mandajuice/2008/07/man-pleasing-br.html

Bring in a batch of pre-made smoothies with the burritos and wow...winner



Also, Mr. Breakfast is not all that bad of a site
http://www.mrbreakfast.com/recipe1.asp

I am now officially starving :)

Some more because I am also now on a roll:
Breakfast Sausage Puff

PREHEAT OVEN TO 350 DEGREES. Grease a 2 Quart Casserole Dish

1 # roll of Sage Pork Sausage
6 eggs
2 cups milk
1 cup Bisquick
1 8-OZ Package Shredded Colby or Cheddar Cheeses

Brown one pound of sausage in frying pan. Drain off excess grease.
In a bowl, cominge eggs, milk and Bisquick. Stir into the egg mixture, sausage and shredded cheese. Pour into casserole.

Bake at 350 degrees for approximately 1 hour. Check consistency after 50 minutes to prevent over baking.



Baked French Toast Bread Pudding (oh yes, it sounds to die for for you bread pudding afficiandos)
http://dozenflours.com/2008/03/baked-french-toast-bread-pudding.html



Stop me! ok...own self now under control!

[hippywife]

14. Okay, now you went and did it!

I'm going to have to try this. Tsk. Tsk. ;)

http://www.mrbreakfast.com/display.asp?categoryid=5&subcategoryid=1&recipeid=1599

[mtnester]

15. I know, I am evil sometimes (actually just a sucker like yourself for good food and recipes)

Hey, in another off topic note - I know at one time there was a great website that showed all the Coops in each state...are you familiar with that? I had it bookmarked once and then my hard drive collapsed (sob), so I am recovering from that still (yes, an IT geek that never backed up their home puter...what a lesson/shame)

I am asking you because I saw your coop order revision over in the pork pot roast thread, and it triggered a "I want to start doing that" response for me. I have been lazy lately in my "wants" category, and this, along with a word press blog on food, are my goals for right now. (after I decided upon a name for my blog...sheesh that is hard enough with all my ideas already taken...well ALMOST all of them)

[hippywife]

16. This is a site

that will let you search for local coops, farmer's markets, CSA's, etc.

http://www.localharvest.org/

It's the only way to eat, particularly when it comes to buying meat. I wouldn't dream of buying meat anywhere else but through our coop. :scared:

[mtnester]

17. I actually buy meet only at Whole Foods right now

which is a bit of a drive

Thanks!

[hippywife]

18. It's a drive for me, too,

and I got to the point that I really didn't feel like I could trust them anymore than any other grocery. They create this aura that I'm not sure they entirely live up to, ya know?

I just feel better having met the small farmers that provide our food and and in knowing that we're always welcome to stop around and see their operations firsthand. I like that relationship and the transparency it offers.

Hope you find a wonderful coop that gives you that confidence, too.

[mtnester]

19. I have to tell you, we are talking with our father to bring back our farm as a working

farm, in this manner. My father still lives on the 180 acre farm that has been in the family since the military land grants of Ohio were handed out.

We would love to beekeep, raise meat product, and other veggies, on this land. We already do acres of pumpkin and gourd. Sweet corn is too big of a headache.

Dad and I will be sitting down this winter to talk about it. I personally want to raise meat animals and bees, as well as some dairy. We have looked into a combo cow like a brown swiss, to give us beef AND milk (for personal use as well as some artisan cheese purposes)

Sigh...

[hippywife]

20. That would be fantastic!

If you already aren't sure of what all that would entail, or even if you do, I would suggest touching base with a couple of your local coop producers and spending the day with them in their operation. They tend to be wonderful sources. Also check out books by Joel Salatin at Polyface Farms in VA. He has some of the best techniques and philosophies when it comes to making a real farm profitable without falling into the pitfalls of investing tons of money into heavy equipment or more land. He's the guru, truly!

I really hope you get to do this. Keep me posted! :hug:

[mtnester]

21. I will...hubs and I have our own business

and I can retire from my govt job (technically) in less than 4 years (would not be able to draw money from it though until I turn 62..I am almost 49 now)

I am tired of my office job. I do it plus the books for hubs company. If I could help Dad run a farm, do hubs books....well, that could work. We are also going to build our final house on this land, and if we went coop, we would not have any waste of product.

Thank you for you suggestions. I will keep you posted!

[deadparrot]

23. Many thanks!

You've given me a ton of stuff to look over! :hi:

[grasswire]

22. Just saw this recipe -- Ham & Cheese Breakfast Muffins

This came to me in an email today. I haven't made it, but it sounds pretty good.


Ham and Cheese Breakfast Muffins

Makes 12 servings.

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground black pepper

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

2 large eggs

1-1/3 cups buttermilk

2 tablespoons canola oil

3 tablespoons butter, melted

1 cup thinly sliced scallions (about 1 bunch)

1 cup diced ham (6 ounces)

1 cup grated extra-sharp cheddar cheese

1/2 cup finely diced red bell pepper (1 small)

Heat the oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray or line it with muffin cups.

In a large bowl, whisk together the flour, baking powder, baking soda, pepper, salt and cayenne pepper.

In a medium bowl, whisk together the eggs, buttermilk, oil and butter. Stir in the scallions, ham, cheese and bell pepper.

Add the wet ingredients to the dry and use a rubber spatula to mix until just moistened. Scoop the batter into the prepared pan (the cups will be very full).

Bake the muffins until the tops are browned, about 20 to 25 minutes. Let the muffins cool in the pan for 15 minutes, then loosen the edges with a knife and transfer the muffins to a cooling rack. Serve warm.

To store, individually wrap the muffins in plastic and refrigerate for up to 3 days or freeze for up to a month. To reheat, remove the plastic wrap, cover the muffin in a paper towel and microwave on high for 30 to 60 seconds.

Originally published by ROMANOFF; The Associated Press

[deadparrot]

24. Thank you--sounds delicious!

:hi: