One of my family favorite dishes for breakfast, made of a layer of hash brown topped with beaten eggs, veggies and cheese and then baked in the oven.
- 3 cups, shredded frozen hash browns, thawed and drained
- 4 tablespoons (1/2 stick) butter, melted
- 3 large eggs, beaten
- 1 cup half-and-half
- 3/4 cup diced cooked mortadella ( optional)
- 1/2 cup diced green onions
- 1 cup shredded Cheddar cheese
- Salt and freshly ground black pepper
- Preheat oven to 400 F.
- Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust.
- Bake for 20 to 25 minutes until golden brown and starting to crisp.
- Meanwhile, in a large mixing bowl, combine the remaining ingredients.
- When the hash brown crust is ready pour the egg mixture over it and return to the oven.
- Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.
This recipe adapted from Paula Deen.
Delicious and healthy breakfast or snack that you can have anytime of the day.
- 2 cupsorganic old fashion oats
- 1/2 cup walnuts toasted and chopped
- 1/2 cup brown sugar
- 1tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup raisin or any dried fruit you prefer
- 2 cups milk
- 1 large egg
- 3 tbs unsalted butter, melted and cooled slightly
- 2 tsp vanilla extract or 1/2 tsp vanilla powder
- Preheat the oven to 375°F/190°C with a rack in the middle of the oven.
- Bring an oven safe dish and spray it with none stick spray or brush it with butter.
- In a big bowl, mix together the oats, half the walnuts, sugar, baking powder, cinnamon, raisin and salt.
- In another bowl, whisk together the melted butter, the milk, the egg and the vanilla.
- Add the liquid mixture to the dry mixture and mix until combined.
- Spread the oatmeal mixture in the prepared oven safe dish.
- Bake it for 40 minutes.
- Take it out of the oven and sprinkle it with the rest of the walnuts.
- Serve it in a small bowl with hot milk and a teaspoon of brown sugar if desired.
- you can be creative and add any fresh or dried fruits you like.
- Be sure to use old the fashion or the rolled oats not the instant oats.
- Substitute the brown sugar for maple syrup or honey depends to your likings.
- Substitute the walnuts with any kind of nuts you like.
4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tbsp baking powder
2 tsp kosher salt
1 tbsp grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners’ sugar, plus 2 tbsp.
4 teaspoons freshly squeezed orange juice
Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles. I like to give them the triangle shape.
Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice, and drizzle over the scones.
This recipe adapted from Ina Garten / food network
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- Butter, for coating the pan
- In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
- Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter in the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract to the egg mixture .
*For filling, I used cream cheese mix with powdered sugar, vanilla and lemon zest .
For Berries Sause
*In a small sauce pan, add 2 cups of fresh or frozen Berries, 3 tbs powdered sugar and 1 tsp corn starch . Mix and let cook for approximately 5 minutes on a medium low heat until bubbly and all sugar dissolved .
Recipe courtesy of Alton Brown.