12mini boat-shaped soft flour tortillasfrom two 6.7-oz packages
½cupchopped green bell pepper
½cupchopped tomato
¼cupchopped onion
2eggs
½cupwhipping cream
¼teaspoonsalt
⅛teaspoonpepper
¼cupshredded Cheddar cheese1 oz
Instructies
Heat oven to 350°F.
Line cookie sheet with foil.
Place tortillas on cookie sheet.
In 8-inch nonstick skillet, cook bell pepper, tomato and onion 3 to 5 minutes, stirring occasionally, to soften.
In medium bowl, beat eggs, cream, salt and pepper with whisk.
Spoon 2 teaspoons vegetable mixture into each tortilla; top each with 1 teaspoon cheese and 1½ tablespoons egg mixture.
Bake 15 to 18 minutes or until knife inserted in center comes out clean.
Notes / Tips / Wine Advice:
Make-Ahead Magic
To make breakfast easier, freeze the mini quiches! Bake as directed, then cool 15 minutes. Place in single layer in freezer container; cover and freeze up to 2 months. To reheat, place on cookie sheet. Bake at 375°F for 16 to 20 minutes or until hot.
Kitchen Secrets
Vary the cheese to use your favorite or what you have on hand. A three-cheese blend or pepper Jack are great choices.
In 3-quart saucepan, heat milk and salt just to boiling over medium-high heat.
Gradually stir in grits.
Reduce heat; cook uncovered 20 minutes, stirring frequently, until thickened.
Add butter and Gouda cheese; stir until melted.
Remove from heat.
Lightly spray 3-quart casserole with cooking spray.
Pour grits mixture into casserole.
Cool 20 minutes.
Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink.
Drain on paper towels.
Heat oven to 350°F.
In large bowl, slightly beat eggs with whisk; stir in whipping cream, 2 tablespoons parsley, 1 cup of the Cheddar cheese and the cooked sausage.
Pour over grits mixture.
Top with remaining ½ cup Cheddar cheese.
Bake uncovered 35 to 40 minutes or until set and edges are lightly browned.
Sprinkle with additional parsley.
Notes / Tips / Wine Advice:
Festive Touch
You can bake this casserole in 8 (12-oz) individual casserole dishes. Make as directed except: in Step 2, divide grits mixture evenly among casserole dishes. Cool 10 minutes. In Step 4, divide egg mixture evenly over grits in casseroles. Bake 15 to 20 minutes.
12ozfrom 16-oz package bulk maple pork sausage or 1 package (12 oz) maple breakfast sausage links, casings removed
3green onionsthinly sliced (white and green portions separated)
1cupOriginal Bisquick mix
1cupmilk
3eggs
½teaspoonsalt
1cupshredded mozzarella or Cheddar cheese4 oz
1tablespoonreal maple syrup
Instructies
Heat oven to 375°F.
Spray 9-inch glass pie plate with cooking spray.
In 10-inch skillet, cook sausage and white portions of onions over medium heat 7 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain.
Spread in pie plate.
In medium bowl, stir Bisquick mix, milk, eggs and salt until blended.
Stir in cheese.
Pour into pie plate.
Bake 30 to 35 minutes or until knife inserted in center comes out clean.
Let stand 5 minutes.
Drizzle with syrup; top with green portions of onions.
Notes / Tips / Wine Advice:
Festive Touch
Cut the pie into small squares for a fun appetizer-size brunch option.
In small bowl, mix 3 oz cream cheese, 3 tablespoons milk and enough powdered sugar until mixture is thin enough to drizzle.
Cover; set aside.
In shallow bowl or pie plate, stir together ½ cup granulated sugar and the cinnamon; set aside.
In medium bowl, mix 5 oz cream cheese, 2 tablespoons granulated sugar and the vanilla until smooth.
With rolling pin, gently flatten each slice of bread to ¼ inch thick.
Spread 1 heaping tablespoon cream cheese mixture onto 8 slices of the bread; top with remaining 8 slices bread.
Spray griddle or 12-inch skillet with cooking spray; heat to medium heat (350°F).
In medium bowl, beat ½ cup milk and the eggs with whisk until well blended.
Dip bread into egg mixture.
Cook on hot griddle 3 to 4 minutes, turning once, until golden brown.
Place French toast, one slice at a time, in bowl of cinnamon-sugar; coat both sides and shake off excess.
Cut diagonally in half; drizzle with glaze.
Notes / Tips / Wine Advice:
Make-Ahead Magic
Save time in the morning by assembling part of this recipe the night before. Make the glaze, cover tightly and refrigerate until ready to serve. Stir in an extra teaspoon of milk, if needed, until drizzling consistency.
Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
In small bowl, stir butter and ½ cup of the brown sugar until well blended.
Spread evenly in bottom of baking dish.
Top with 7 of the bread slices (cutting to fit, if necessary), the cheese, apple and remaining bread slices.
In large bowl, beat eggs, milk, vanilla, the remaining 2 tablespoons brown sugar and the cinnamon with whisk until well blended.
Pour evenly over bread mixture.
Press bread down into egg mixture to coat.
Cover tightly with foil; refrigerate 6 hours or overnight.
Heat oven to 350°F.
Bake strata covered 25 minutes.
Uncover; bake 30 to 35 minutes longer or until golden brown and knife inserted in center comes out clean.
Let stand 10 minutes.
Invert onto serving platter.
Serve with syrup.
Notes / Tips / Wine Advice:
Festive Touch Garnish this decadent breakfast bake with a dollop of whipped cream, apple slices and a sprinkling of cinnamon.Kitchen Secrets Baking apples such as Braeburn and Honeycrisp work best for the success of this recipe. Leave the peel on or peel it—it’s up to you.
Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
Cut each bread slice from top crust to bottom, cutting almost but not completely through, to create a pocket.
In small bowl, stir together cream cheese, 2 tablespoons sugar, 2 tablespoons marmalade and the cranberries.
Open bread slices enough to spread 1 heaping tablespoon cheese mixture evenly on one cut surface of each slice; press bread slices together.
Place snugly in one layer in baking dish.
In medium bowl, beat eggs, milk, ¼ cup sugar and the salt with whisk until well blended.
Pour over bread; turn slices carefully to coat.
Cover; refrigerate 8 hours or overnight.
Heat oven to 425°F.
Uncover baking dish.
Drizzle melted butter over French toast.
Bake 20 to 25 minutes or until golden brown.
Meanwhile, drain juice from raspberries into 1-cup glass measuring cup; add enough water to measure ¾ cup.
In 1-quart saucepan, stir together juice mixture, cornstarch, 2 tablespoons sugar and 2 tablespoons marmalade.
Heat to boiling, stirring occasionally; remove from heat.
Cool 15 minutes.
Stir in raspberries.
Serve sauce with French toast.
Notes / Tips / Wine Advice:
Make-Ahead Magic When preparing the French toast the night before, you can also prep the sauce; place it in a microwavable serving dish; cover and refrigerate. Warm the sauce by microwaving on High 1 to 2 minutes.Festive Touch Complete your brunch menu by serving the French toast with bacon or sausage links and a platter of colorful fresh fruit.
In large bowl, stir pancake ingredients with whisk until well blended.
Heat griddle or skillet over medium-high heat (375°F).
Brush griddle with vegetable oil if necessary (or spray with cooking spray before heating).
For each pancake, pour slightly less than ¼ cup batter onto hot griddle.
Cook 2 to 3 minutes or until bubbles form on top and edges are dry.
Turn; cook other side until light golden brown around edges.
Serve pancakes with drizzle.
Top with whipped cream; sprinkle with nutmeg.
Notes / Tips / Wine Advice:
Make-Ahead Magic
You can prepare the Drizzle up to 3 days in advance. Allow to cool to room temperature before covering with plastic wrap and refrigerating. Uncover and reheat when ready to serve.
