Tag Archives: breakfast

Sausage Mushroom Strata

Since eggs go hand-in-hand with yesterday’s Easter holiday, it seemed timely to post about a family favorite egg dish, Sausage Egg Strata or “Egg Bake” as we called it as kids. This is a hearty, easy breakfast dish that easily serves a crowd. It’s prepared the night before and simply tossed in the oven, making it a good pick for family holiday events or brunches…which at my house usually involve a lot of last minute running around the Morning Of.

The Sausage Mushroom version is kind of “the original recipe” but we’ve subbed in various vegetables and breakfast meats over the years. Bacon and red peppers or ham and asparagus would be equally delicious combos!

Sausage Mushroom Strata
Serves 8-12
8-10 thick slices of good white bread, cubed
1 lb breakfast sausage links (or substitute ham steak, cubed), sliced into bite-size pieces
3/4 lb sharp cheddar cheese, shredded
1/2 onion, minced
1 pkg baby bella mushrooms, finely chopped (optional)
8 eggs
2 1/2 C milk
1 C half & half
2 tsp stone ground mustard or brown mustard
1/2 tsp kosher salt
4 Tbsp butter, thinly sliced
1/2 Tbsp worcestershire
1 1/2 tsp dill
1 tsp black pepper

Preheat oven to 325. Lightly grease a 9×13 glass baking pan with butter. Slice bread into small cubes, a bit larger than a dice. If using sausage links, cook links in a saute pan according to instructions on the package until links are cooked through and have a nice crisp crust. Slice each link into small pieces. If using ham steak, simply slice steak into small cubes.

Meanwhile, in a large bowl, beat together eggs, milk and half and half. Whisk in mustard, salt, worcestershire, dill and pepper. Set aside.

Spread bread cubes into greased pan. Mix in meat and smooth out to create an even layer of filling. Pour egg mixture over bread and meat. Top evenly with thin slices of butter. Cover and refrigerate overnight.

In the morning, let stand at room temp for 1 hour, then bake uncovered for 1 hour.

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A Bun in the Oven

My mom used to always make monkey bread for special occasions and since I can’t resist a good pun, it seemed fitting to pull out this caramel sticky bun recipe to announce my own little “bun in the oven”! The hubs and I are expecting our first baby in August and we couldn’t be more excited.

But back to the monkey bread…if you have any affection for sticky rolls, you must try this. With just a little pre-planning (it needs to sit overnight) it’s a delicious and impressive pull-apart breakfast “bun” that only takes minutes of your time to prep.
monkey bread

Monkey Bread
1 pkg frozen white dinner rolls (2 dozen)
1 pkg non-instant butterscotch pudding mix
1/2 C chopped pecans
1/2 C butter
1/2 C brown sugar
1 tsp cinnamon
1 tsp vanilla

Lightly butter a bundt pan. Sprinkle pecans in the bottom of the bundt pan. Sprinkle pudding mix on top. Place frozen dinner rolls evenly into the pan. In a large glass measuring cup or small bowl, microwave butter and brown sugar until melted. Whisk in cinnamon and vanilla until mixture is smooth, then pour over dinner rolls.

caramel breakfast rolls

Wrap pan with plastic wrap and set on the counter overnight to allow rolls to rise. Remove plastic wrap and bake at 350 for 25-30 minutes.

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Buttermilk Pancakes

I grew up eating bisquick pancakes.  You know, the pre-measured mixes where you just add milk, eggs and oil.  They always did the trick and were easy enough to make, so I never thought about going out and finding a pancake recipe that was made from scratch.

Well, that all changed a couple months ago when I discovered my Grandma’s Buttermilk Pancake recipe.  I whipped up a batch of these homemade pancakes and quickly realized that taking a little extra time to measure out my own ingredients, and add a few extra special ones, made a world of difference.  These pancakes were light, airy and sweet.  I may never go back to the box!

Buttermilk Pancakes

2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 Tbsp sugar
2 cups buttermilk
1/4 cup melted butter or oil
2 eggs

Mix the dry ingredients together in a large bowl. Add the remaining buttermilk, butter or oil and eggs and beat well until combined. Fry in a well oiled pan.

This recipe works well cut in half for a smaller group.

Haute Homemake Tip: If you don’t have buttermilk on hand, don’t worry!  Simply take one cup of regular milk and add 1 tablespoon of white vinegar or lemon juice.  Let stand 5 minutes and use as much as the recipe calls for.

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Sweet Potato Waffles

When my husband found out our secret ingredient this week was sweet potatoes, he was not happy.  He refuses to eat anything that has sweet potatoes listed as an ingredient.

So, this week, I set out on a mission to make a recipe with sweet potatoes that even my husband would enjoy.  I came across these sweet potato waffles on the food network and thought they just might do the trick.

waffle(2)

Sweet Potato Waffles

1 1/2 cups peeled and cubed sweet potatoes
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
6 egg whites, at room temperature
1 cup milk
1/4 cup firmly packed light brown sugar
1/4 cup butter, melted
1 tablespoon grated orange rind
Vegetable spray, for waffle iron

Steam or boil your sweet potatoes until they are fork tender and mash.

To the sweet potatoes, add the milk, brown sugar, butter, and grated orange rind.  Mix until combined and set aside.

In a separate bowl whisk together flour, baking powder, and salt.

Combine the sweet potato mixture with the flour mixture until combined and set aside.

Finally, beat the egg whites in a separate bowl until stiff peaks form. Gradually fold egg whites into batter 1/3 at a time being careful not to over mix.

Pour  your batter into a well oiled waffle iron and heat until golden brown.

The verdict: The waffles tasted wonderful!  The small amount of orange rind really covers any strong sweet potato flavor.  Some may wonder why you would make sweet potato waffles if they do not even taste like sweet potatoes.  Well, why not!  My husband and daughter enjoyed wonderful waffles and, best of all,  got a good serving of nutrient rich sweet potatoes.  This recipe was a win-win!

anne

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