Best British Brunch Bake Recipes

BRITISH BRUNCH BAKE

British Brunch Bake image

This is great for a weekend breakfast. I have leftovers the next day and it tastes great as well. I found this on the internet as 'exported for Mastercook'. I used cheddar cheese instead of Swiss and omitted the 2 teaspoons of horseradish since we don't care for it. You could also use cooked bacon instead of the ham and I think next time I may throw in some chopped green peppers and/or onions as well. I hope you give it a try. A fantastic brunch dish or if you have guests staying over.

Provided by Summerwine

Categories Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 English muffins, split and toasted
1 large tomatoes, sliced in 4
1 cup cheddar cheese, shredded
1/2 cup skim milk
3 tablespoons all-purpose flour
6 large eggs, beaten
2 teaspoons chives, minced
1/2 teaspoon salt
1/4 teaspoon pepper
3 ounces cooked ham, diced

Steps:

Preheat oven to 325. Generously grease an 8 x 8 x 2" baking dish.
Arrange English muffin halves in bottom of baking dish.
Place a tomato slice on each muffin half.
Divide the cheese over top of each tomato.
Divide the ham over top of each muffin.
In a medium bowl beat milk and flour until smooth.
Add eggs, chives, salt and pepper to the flour mixture; stir until blended.
Pour the egg mixture around the English muffin halves.
Bake 35 to 40 minutes or until golden and centre is set.
Cut into serving sizes to serve.

BRITISH BRUNCH BAKE

British Brunch Bake image

Number Of Ingredients 13

Ingredients

2 English muffins split and toasted
1 tomato large, peeled
4 ounces Swiss cheese shredded (1 cup)
1/2 cup milk
3 tablespoons flour
6 eggs large, beaten
2 teaspoons horseradish prepared
2 teaspoons chives chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
3 ounces ham smoked cooked, cut in small strips
2 bacon roses (see below)
Parsley sprigs

Steps:

Preheat oven to 325°. Generously grease an 8 x 8 x 2-inch baking dish.Arrange muffin halves in bottom of baking dish. Cut tomato into four 1/2 -inch thick slices place a slice on each muffin half. Sprinkle 1/4 cup of the cheese over each tomato.In a medium bowl, beat milk and flour until smooth. Add eggs, horseradish, chives, salt and pepper stir until blended. Pour around muffin halves. Sprinkle ham over egg mixture.Bake for 35 to 40 minutes or until golden and center is almost set.To serve, garnish with bacon roses and parsley. Cut into squares and serve hot, Bacon Roses: In a large skillet over medium-high heat, fry two bacon strips until brown. While still warm, coil each into a rose shape, secure with a wooden pick cool completely. Remove picks.

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