Breakfast Casserole & other yummy breakfast treats...

Looking forward to New Year's day I thought I'd post some yummy breakfast foods to try...

Country House Bed and Breakfast Casserole via AllRecipes.com

Prep Time:
10 Min

Cook Time:
40 Min

Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 4 servings

 

Ingredients

• 1/4 cup butter
• 1/2 cup croutons
• 1/2 cup shredded Cheddar cheese
• 4 eggs
• 3/4 cup milk
• 1 teaspoon dry mustard
• 1 cup cooked ham, cubed

Directions

1. Melt butter in an 8x8 inch glass baking dish or small casserole dish. Add croutons and toss to coat. Sprinkle cheese on top of croutons. In a large bowl, beat together eggs, milk and dry mustard. Pour egg mixture over croutons and cheese. Sprinkle on cubed ham. Cover with plastic wrap, and refrigerate overnight.
2. Preheat oven to 375 degrees F (190 degrees C). Let casserole stand at room temperature while oven heats.
3. Bake in preheated oven for 40 minutes, until eggs are set. Let sit for 5 minutes before cutting. Can also be frozen and microwaved later.

Nutritional Information

Amount Per Serving  Calories: 358 | Total Fat: 29.5g | Cholesterol: 279mg


Banana Brown Sugar Pancakes via AllRecipes.com

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min

Servings  (Help)

US Metric Calculate  
Original Recipe Yield 10 pancakes

 

Ingredients

• 1 egg
• 2 tablespoons vegetable oil
• 1 cup milk
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup light brown sugar
• 1 packet instant, banana-flavored oatmeal

Directions

1. Whisk together egg, oil, and milk until smooth. Sift together flour, baking soda, and salt; add to egg mixture along with brown sugar, and oatmeal; stir until just combined.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or spoon the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutritional Information

Amount Per Serving  Calories: 352 | Total Fat: 10g | Cholesterol: 58mg


Ginger Scones via Simply Recipes

Posted by Elise on Dec 23, 2010
Filed under Bakery

If a scone is tender on the inside, and not at all hard or dried out, does it still qualify as a scone? I hope so, because that's exactly what is happening with these ginger scones. My brother's girlfriend Shelley brought a batch by the other day and I couldn't stop eating them. She had fallen in love with ginger scones at a local bakery and balked at paying $5 a piece for them, so came up with her own terrific recipe. These scones are dotted with sweet bits of candied ginger, and there is some lemon zest for a little lemony kick as well. I've made only the slightest adjustments to Shelley's recipe. She uses a combination of 2 cups of whole wheat flour and 1 cup of all purpose, where I found I liked a version with just all purpose flour better. Feel free to swap out as much as two thirds of the flour with whole wheat if you prefer using whole wheat flour. (If you do so, you may need to add a little more buttermilk).

Ginger Scones Recipe

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As with any baking recipe that relies to some degree on the leavening power of baking powder, make sure you are using relatively fresh baking powder. Baking powder that is older than six months tends to be flat. So, mark your can with the date you bought it, and then replenish when it is over 6 months old.

Ingredients

• 3 cups all purpose flour (400 g)
• 3/4 cup sugar (160 g)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup candied ginger (chopped into 1/4-inch pieces or smaller) (3 1/2 ounces or 110 g)
• 1 Tbsp lemon zest
• 1 Tbsp grated fresh ginger
• 3/4 cup buttermilk* (200 ml)
• 10 Tbsp (5 ounces, 140 g) unsalted butter, melted
• 1 Tbsp coarse sugar for sprinkling on top (optional)

* If you don't have buttermilk you can substitute with a Tbsp of lemon juice and 3/4 cup minus one tablespoon of regular milk.

Method

1 Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2 In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.

3 Create a well in the center of the flour, pour in the melted butter and the buttermilk. Gently mix with a wooden spoon until the flour mixture is just moistened. Don't over-mix! The mixture should look very shaggy.

4 Divide the mixture into two balls, and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle. Slice each round into 6 wedges. Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart. Sprinkle with coarse sugar.

5 Bake at 400°F for 18-20 minutes. Cool on a rack for 5 minutes before eating.
To store, allow first to cool to room temperature, then seal in a freezer bag.

Makes 12 scones. 

El Torito Corn Cakes Ingredients via tupperware recipes on www.craftykitchens.com

Picture from FoodNetwork UK

1/2 stick melted margarine
1 can creamed corn
1 can whole corn, drained
8 oz. Sour cream
2 eggs, beaten
1 Jiffy cornbread mix
½ cup of sugar

Directions

This simple recipe makes those wonderful little, round, corn cakes they serve at El Torito! Yummy! In Thatsa bowl, combine butter, both corns, sugar and sour cream, and eggs. Add cornbread mix; blend well. Stir in chilies. Pour into Lg. Shallow R & S, vent, and cook on high for 10 - 12 min, until set. Optional recipe – Eliminate sugar and add 1 can (4oz.) chopped green chilies, drained, for a spicier bake!