1/2 cup mayo 1/2 cup milk 4 eggs, lightly beaten 8 oz shredded cheddar cheese 1 (10 oz) pkg frozen chopped spinach, thawed & squeezed dry 1/4 cup chopped onion 1 (9 inch)unbaked pie shell
1--preheat oven to 400. Line cookie sheet with foil.
2--In a large bowl, whisk together mayo and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
3--Bake in preheated oven for 45 minutes. Remove cover and bake 10-15 minutes or until top is golden brown and filling is set.
I wasn't able to make it last night, but love breakfast recipes. We eat this one for dinner a lot.
Breakfast Casserole
24 oz. frozen hash browns - thawed 1/2 c. melted butter 1 1/2 c. Monteray Jack cheese, shredded 1 1/2 c. cheddar cheese, shredded 1 1/2 c. cubed ham 1/2 tsp. Lawry's seasoning salt 6 eggs 1 c. evaporated milk or cream
In a greased 13x9 pan layer potatoes. Pour melted butter over. Bake at 400 for 25 min. Remove & cool. (Casserole can be refrigerated at this point & finished and baked the next day). Layer ham and cheeses. Mix eggs, cream and salt and pour on top. Bake at 350 for 30-40 min. (Cover with foil if eggs get too brown.)
On the mornings when I'm up early and feel like doing something different, I sometimes mix up a double batch of pancakes from scratch. I cook them all and freeze the leftovers. Then on days when I don't have much time but want a substantial breakfast I can thaw and warm them in the oven or toaster.
This pancake recipe is light (not dense) and yummy.
MISSISSIPPI PANCAKES
2 eggs 1 cup milk 2 tablespoons vegetable oil 3 tablespoons butter, melted 1 1/4 cup all-purpose flour 3 teaspoons baking powder 3 teaspoons sugar 1/2 teaspoon salt
1. Place a nonstick griddle or a skillet over medium heat. In a large bowl, beat eggs until light and foamy. Add milk, oil and butter. In another bowl, sift together dry ingredients, then beat them into the liquid ingredients with a wire whisk.
2. When skillet is hot, pour in about 1/4 cup batter for each pancake, leaving space between. Flip when batter bubbles. Continue cooking for about a minute. Serve immediately.
OATMEAL BUTTERMILK BLUEBERRY PANCAKES By Martha Rose Shulman
This one is super healthy! Make up a batch, freeze them in packets of three, and thaw in the microwave for a quick, substantial breakfast.
1/2 cup rolled oats 1/2 cup low-fat milk 1 cup whole wheat flour 1/2 cup unbleached all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 tablespoon sugar 1/4 teaspoon salt 2 large eggs 1 1/2 cups buttermilk 1 teaspoon vanilla extract 3 tablespoons canola oil 1 cup fresh or frozen blueberries
1. Combine the milk and rolled oats in a bowl, and set aside. 2. Sift together the flours, baking powder, baking soda, sugar and salt. 3. In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil. 4. Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight. 5. If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up. 6. Serve hot with a small amount of butter and maple syrup.
Yield: A dozen pancakes.
Advance preparation: You can keep these, well wrapped, in the refrigerator for a few days, or freeze for up to a few months.
4 Tbsp butter 6 eggs 1 cup flour 1 cup milk ½ tsp salt
Preheat oven to 450°. Put butter in 13x 9” pan and melt the butter by placing it in the oven while the oven preheats. Be sure to pull it out before the butter burns. Meanwhile, beat eggs in large bowl. Add flour milk and salt; beat or whisk together until smooth. Bake for 18-25 min, or until puffs are brown. Serve warm with syrup.
For added yumminess: After the butter is melted, lay thin apple slices all along the bottom of the pan in the butter. Sprinkle with cinnamon, or with cinnamon-sugar, or with cinnamon and brown sugar. Mix eggs, flour, milk and salt and pour overtop. Bake same as above.
SPINACH QUICHE (really easy, looks fancy, and tastes great!)--from Heather Donigan
ReplyDelete1/2 cup mayo
1/2 cup milk
4 eggs, lightly beaten
8 oz shredded cheddar cheese
1 (10 oz) pkg frozen chopped spinach, thawed & squeezed dry
1/4 cup chopped onion
1 (9 inch)unbaked pie shell
1--preheat oven to 400. Line cookie sheet with foil.
2--In a large bowl, whisk together mayo and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
3--Bake in preheated oven for 45 minutes. Remove cover and bake 10-15 minutes or until top is golden brown and filling is set.
I wasn't able to make it last night, but love breakfast recipes. We eat this one for dinner a lot.
ReplyDeleteBreakfast Casserole
24 oz. frozen hash browns - thawed
1/2 c. melted butter
1 1/2 c. Monteray Jack cheese, shredded
1 1/2 c. cheddar cheese, shredded
1 1/2 c. cubed ham
1/2 tsp. Lawry's seasoning salt
6 eggs
1 c. evaporated milk or cream
In a greased 13x9 pan layer potatoes. Pour melted butter over. Bake at 400 for 25 min. Remove & cool. (Casserole can be refrigerated at this point & finished and baked the next day).
Layer ham and cheeses. Mix eggs, cream and salt and pour on top. Bake at 350 for 30-40 min. (Cover with foil if eggs get too brown.)
On the mornings when I'm up early and feel like doing something different, I sometimes mix up a double batch of pancakes from scratch. I cook them all and freeze the leftovers. Then on days when I don't have much time but want a substantial breakfast I can thaw and warm them in the oven or toaster.
ReplyDeleteThis pancake recipe is light (not dense) and yummy.
MISSISSIPPI PANCAKES
2 eggs
1 cup milk
2 tablespoons vegetable oil
3 tablespoons butter, melted
1 1/4 cup all-purpose flour
3 teaspoons baking powder
3 teaspoons sugar
1/2 teaspoon salt
1. Place a nonstick griddle or a skillet over medium heat. In a large bowl, beat eggs until light and foamy. Add milk, oil and butter. In another bowl, sift together dry ingredients, then beat them into the liquid ingredients with a wire whisk.
2. When skillet is hot, pour in about 1/4 cup batter for each pancake, leaving space between. Flip when batter bubbles. Continue cooking for about a minute. Serve immediately.
Yield: About 20 medium pancakes.
OATMEAL BUTTERMILK BLUEBERRY PANCAKES
ReplyDeleteBy Martha Rose Shulman
This one is super healthy!
Make up a batch, freeze them in packets of three, and thaw in the
microwave for a quick, substantial breakfast.
1/2 cup rolled oats
1/2 cup low-fat milk
1 cup whole wheat flour
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/4 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
1 teaspoon vanilla extract
3 tablespoons canola oil
1 cup fresh or frozen blueberries
1. Combine the milk and rolled oats in a bowl, and set aside.
2. Sift together the flours, baking powder, baking soda, sugar and salt.
3. In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.
4. Add the flour mixture to the wet ingredients and quickly whisk
together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight.
5. If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
6. Serve hot with a small amount of butter and maple syrup.
Yield: A dozen pancakes.
Advance preparation: You can keep these, well wrapped, in the
refrigerator for a few days, or freeze for up to a few months.
German Pancakes
ReplyDelete4 Tbsp butter
6 eggs
1 cup flour
1 cup milk
½ tsp salt
Preheat oven to 450°. Put butter in 13x 9” pan and melt the butter by placing it in the oven while the oven preheats. Be sure to pull it out before the butter burns.
Meanwhile, beat eggs in large bowl. Add flour milk and salt; beat or whisk together until smooth. Bake for 18-25 min, or until puffs are brown.
Serve warm with syrup.
For added yumminess: After the butter is melted, lay thin apple slices all along the bottom of the pan in the butter. Sprinkle with cinnamon, or with cinnamon-sugar, or with cinnamon and brown sugar. Mix eggs, flour, milk and salt and pour overtop. Bake same as above.