NEW ORLEANS BRUNCH EGGS
Steps:
- In a skillet, saute mushrooms, chopped ham, onions and garlic in butter until vegetables are tender. Stir in flour and cayenne pepper. Blend in broth; simmer, stirring occasionally, for 20 minutes. To serve, place a slice of ham and an egg on each muffin half. Spoon sauce over each.
Nutrition Facts :
BRUNCH EGGS ON ENGLISH MUFFINS
Add something hearty to your family's dinner tonight! Serve these muffins topped with bacon, eggs and sauce with sprinkled pepper on it.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- In 1-quart nonstick saucepan, melt butter over low heat. Stir in flour; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheeses, basil and red pepper; keep warm.
- Toast English muffins. In 10-inch nonstick skillet, cook bacon over medium heat until brown on both sides. Remove from skillet; keep warm.
- Heat same skillet over medium heat. Pour eggs into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
- Place 1 slice bacon on each muffin half. Top with eggs. Spoon about 2 tablespoons sauce over eggs. Sprinkle with pepper.
Nutrition Facts : Calories 300, Carbohydrate 17 g, Cholesterol 445 mg, Fiber 0 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 7 g, TransFat 0 g
BRUNCH-WORTHY SPAGHETTI AND EGGS
You've never brunched like this before. A perfectly fried egg atop fresh sweet peppers mixed with our flavorful Marinara Pasta Sauce.
Provided by Barilla
Categories Barilla
Time 54m
Yield 8
Number Of Ingredients 8
Steps:
- Quarter sweet peppers lengthwise, remove and discard stems, seeds and membranes, then place them, cut side down, on a foil-lined baking sheet, 4 to 5 inches from the broiler.
- Broil peppers 8 to 10 minutes or until skins are blistered and dark, then remove from oven, bringing up the sides of foil to seal. Let peppers stand about 15 minutes, then open foil and peel peppers, discarding skin.
- Chop peppers and stir into Marinara Pasta Sauce. Transfer Marinara Pasta Sauce mixture to an extra-large skillet and bring to a low simmer.
- Bring 4 to 6 quarts of water to a rolling boil, adding salt to taste and the Thin Spaghetti, stirring gently. Cook pasta according to package directions; remove from heat and drain well.
- Add Thin Spaghetti to the skillet and toss with the Marinara Pasta Sauce mixture, stirring in the arugula.
- In a nonstick extra-large skillet, heat butter over medium-high heat until hot. Break eggs, one at a time, into the pan; season with salt and pepper.
- Reduce heat to low and let cook until whites are completely set and yolks begin to thicken but are not hard. Use a spatula to carefully flip each egg, and cook to desired doneness.
- Serve pasta immediately, topped with fried eggs and Parmesan cheese.
Nutrition Facts : Calories 408.4 calories, Carbohydrate 54.3 g, Cholesterol 200.2 mg, Fat 13.6 g, Fiber 5.1 g, Protein 18.3 g, SaturatedFat 5 g, Sodium 548.6 mg, Sugar 2.3 g
CHEESY BACON & EGGS BRUNCH CASSEROLE
This one-dish brunch casserole is ideal for a crowd. Add a fruit salad and you can sit back and enjoy your company.
Provided by McCormick Spice
Categories Breakfast and Brunch Eggs
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Cook bacon in large skillet until crisp. Drain bacon on paper towels; crumble and set aside. Remove all but 2 tablespoons drippings from skillet. Add onion to skillet; cook and and stir 3 minutes or until softened.
- Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
- Beat eggs in medium bowl with wire whisk. Add milk, mustard, pepper and nutmeg; mix well. Gradually pour into baking dish. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
- Bake 40 to 50 minutes or until center is set and top is golden brown.
Nutrition Facts : Calories 255.8 calories, Carbohydrate 13.3 g, Cholesterol 115.2 mg, Fat 14.7 g, Fiber 0.8 g, Protein 17.1 g, SaturatedFat 7.5 g, Sodium 544.3 mg, Sugar 2.4 g
BRUNCH PIZZA WITH SCRAMBLED EGGS AND SMOKED SALMON
Steps:
- Place a pizza stone on the middle rack of the oven and preheat oven to 500 degrees F.
- On a lightly floured surface, stretch or roll out the dough to an 8-inch round. Place the dough on a pizza peel that has been dusted with flour or semolina (you can also place on a cookie sheet). Lightly brush the surface of the dough with the chili oil. Place on the pizza stone and bake until the bottom begins to turn golden brown, but the pizza is not cooked through, about 6 to 8 minutes. Remove from the oven and set aside.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper. Place a nonstick 10-inch skillet over medium-high heat. When the pan is hot add the olive oil and butter and cook until the butter is melted. Add the egg mixture and cook, stirring constantly, until the eggs are scrambled but still fairly wet, about 4 minutes. The eggs will cook further in the oven so it is important not to overcook them. Remove from the heat and remove from the pan to stop the cooking.
- Spread the eggs on the Pizza Dough, leaving a 1/2-inch border around the edges. Scatter the mozzarella cheese and Fontina cheese evenly over the eggs. Return to the oven and cook just until the cheese melts and is bubbly, about 5 minutes.
- Remove the pizza from the oven and transfer to a firm surface. Arrange the smoked salmon slices over the surface of the pizza, covering the whole thing. Garnish with the chopped chives and salmon eggs.
- 1 tablespoon extra-virgin olive oil, plus additional for brushing
- In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
- In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
- Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
- Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
- In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.)
- Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks.
SUNDAY BRUNCH EGGS
This recipe is special enough to consider when company comes, and it's a convenient way to serve eggs to a group. Nestled on top of Canadian bacon and Swiss cheese, the eggs are drizzled with rich cream. For a pretty presentation, cut around each egg and serve on toast. -Judy Wells Phoenix, Arizona
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place Canadian bacon in a greased 13-in. x 9-in. baking dish; top with Swiss cheese. Carefully break an egg over each piece of cheese. Pour cream over eggs and sprinkle with Parmesan cheese. , Bake, uncovered, at 375° for 20-25 minutes or until eggs reach desired doneness. Let stand for 5 minutes. Cut between each egg; serve on toast if desired.
Nutrition Facts :
CHRISTMAS BRUNCH, "DO AHEAD" EGGS BENEDICT
I have made these Christmas Eve morning and served them for Christmas Brunch. The eggs have still been soft centered. The original recipe is from "Company's Coming for Christmas"
Provided by Bergy
Categories Breakfast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Arrange muffin halves, cut side up in a 9x13" oven proof pan.
- Fry bacon until very crisp and soak off fat with paper towel.
- Place 2 slices on each muffin half.
- Poach your eggs until just set and carefully lift the eggs and place one on each muffin half.
- Sauce-----------------------.
- Melt 1/4 cup butter in a saucepan, stir in the flour, paprika, pepper and nutmeg.
- Gradually add milk, stir until it boils and thickens.
- Add cheese and wine, stir until the cheese melts.
- Cool and then spoon sauce over the eggs.
- Topping--------------------.
- Melt 1 tbsp butter stir in the cornflakes, cool, and sprinkle over the top of the sauce.
- Cover and refrigerate.
- In the morning heat oven to 375F and bake for 20-25 minutes, serve.
SUNDAY BRUNCH HAM AND EGGS: COMFORT FOOD CASSEROLE
Pamper yourself during the coronavirus outbreak with easy,comfort food casseroles.Easy ham and egg recipe perfect for Easter brunch or dinner.A filling and nutritious casserole to please the whole family.
Provided by admin
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.Spray baking dish with non-stick spray.
- Layer hash brown potatoes and ham in baking dish.
- In a bowl, combine eggs, milk, onion, and cheese. Gently pour over potatoes and ham.
- Bake for 60-75 minutes, or until knife inserted in center comes out clean.
- Remove from oven and let sit for 5 minutes before serving.
BRUNCH EGGS OLE
Low carb recipe; low-fat cheeses and Egg Beaters can be substituted for reduction in cholesterol and calories/fat. This recipe came from a Low Carb Cookbook
Provided by Cyn2938
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease 9-inch square or round baking pan.
- Beat eggs in a large bowl at high speed with an electric mixer 4-5 minutes or until slightly thickened and lemon colored.
- Combine flour, baking powder and salt in a small bowl.
- Stir flour mixture into eggs until blended.
- Combine Monterey Jack cheese, cottage cheese, Cheddar cheese, jalapeno pepper and hot sauce in medium bowl; mix well.
- Fold into egg mixture until well blended.
- Pour into prepared pan.
- Bake 45 to 50 minutes or until golden brown and firm in center.
- Let stand 10 minutes before cutting to serve.
- Serve with salsa.
CHRISTMAS BRUNCH SCRAMBLED EGGS
A very special way to prepare scrambled cggs. I make these for brunches and Christmas morning. They are so simple, I've even thrown them together for a delicious quick dinner--Yum!
Provided by kelycarter_
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Beat together the eggs, green onion tops, milk, salt and pepper.
- In a large, lightly oiled skillet, heat the butter to sizzling. Pour in the egg mixture.
- When the eggs just begin to set on the bottom, run a spatula underneath, allowing the uncooked egg flow to the bottom of the pan. Sprinkle in the cream cheese pieces.
- Continue cooking in the standard manner for scrambled eggs.
- When the eggs are set, the cheese will be melted.
- Serve immediately. Garnish with parsley.
MEXICAN BRUNCH EGGS
A different egg casserole. Your kitchen will smell like a Mexican restaurant and you will be impatient for this to come out of the oven, I guarantee it!
Provided by Lorraine of AZ
Categories Breakfast
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Slice the green onion, setting aside some of the green rings for garnish. Reserve.
- In a bowl combine the canned green chilies and the tomatoes & chilies; reserve.
- Grate the cheese; reserve.
- Melt the stick of butter in a large skillet. Cut or tear tortillas into bite-sized pieces and soften in the melted butter over low heat. Do not allow to become crisp. Remove from skillet and reserve.
- Mix the eggs and milk together using a whisk. Soft-scramble the eggs in the same skillet to a moist, custardy stage.
- Assemble the casserole in a 13- x 9-inch baking dish, layering in this way:.
- 1/2 of softened tortillas.
- 1/2 of soft-scrambled eggs.
- 1/2 of sliced green onions.
- 1/2 of chilies mixture.
- 1/2 of sour cream.
- 1/2 of shredded cheese.
- Repeat layers.
- Garnish with reserved green onion rings. (Casserole may be made ahead to this point. Cover and refrigerate.).
- Near serving time, uncover, the casserole and bake at 350 degrees until bubbly, about 30 to 45 minutes. (Use the longer time if the dish has been made ahead.).
EGGS BENEDICT BRUNCH BRAID
I make this ahead and serve it for Christmas morning breakfast. It has the ingredients of a classic eggs Benedict, encased in puff pastry to create a beautiful loaf. You can refrigerate the assembled braid overnight, or freeze it for up to two weeks. If you prepare it ahead of time, wrap it tightly so the pastry doesn't dry out, and brush strudel with egg wash just before baking. Add 20 minutes to baking time if strudel is frozen. -Sarah Strohl, Commerce Township, Michigan
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a blender, combine the first 5 ingredients. Cover and process on high. While processing, gradually add melted butter in a steady stream until combined. Set aside., For braid, in a large skillet, melt butter over medium-high heat. Whisk 5 eggs, salt and pepper; add to skillet. Cook and stir until barely set; stir in sauce., On a lightly greased baking sheet, roll out pastry into a 12x10-in. rectangle. Layer Canadian bacon and the egg mixture down the center of rectangle; sprinkle with 1 tablespoon chives., On each long side, cut 1/2-in.-wide strips. Starting at 1 end, fold alternating strips at an angle across filling; pinch ends to seal. Whisk remaining egg and water; brush over braid. , Bake until golden brown and eggs are completely set, 20-25 minutes. Let stand for 5 minutes before cutting. Sprinkle with remaining chives.
Nutrition Facts : Calories 354 calories, Fat 27g fat (12g saturated fat), Cholesterol 275mg cholesterol, Sodium 523mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.
BRUNCH EGGS WITH HERBED CHEESE SAUCE
I love Eggs Benedict which is high in fat and cholesterol. Now that I have to watch my intake of both, I found this recipe and it is a wonderful alternative. Serve with fresh assorted fruit for an elegant brunch.
Provided by PaulaG
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small saucepan, melt the butter and stir in flour; remove from heat.
- Gradually stir in milk, return to heat and heat to boiling, stirring constantly.
- Boil and stir 1 minute; stir in Cheddar cheese, basil.
- Adjust salt and cayenne pepper to personal taste, remove from heat and keep warm.
- In a nonstick 10-inch skillet over medium heat, brown Canadian bacon on both sides, remove and keep warm.
- Beat the yogurt with with egg substitute and pour into skillet that was used for bacon.
- As the egg mixture begins to set at bottom and side, gently lift the cooked portions with spatula so that uncooked portion can flow to bottom.
- Avoid constant stirring.
- Cook 3 to 5 minutes or until thickened throughout but still moist.
- Place 1 slice bacon on each muffin half.
- Divide eggs among the muffin halves, top with about 2 tablespoons sauce, and grate Parmesan cheese on top.
- Add a few grinds of fresh pepper to each serving and sprinkle with freshly snipped chives.
- Serve with fresh fruit for a delightful brunch for 4.
RANCH STYLE BRUNCH EGGS
A great Sunday morning brunch breakfast, and a different change from the usual bacon and eggs. This recipe can also can be baked in one casserole dish if desired, just bake a little longer. Please adjust the cheese, green onions, salt and pepper to taste.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 350 degrees.
- Butter 4 individual 1-cup shallow baking dishes or one medium-size baking dish.
- Cook bacon in a large frypan, until crisp; drain.
- Reserve about 3-4 tablespoons bacon drippings.
- Fry hash brown potatoes in the bacon drippings until browned, about 10 minutes.
- Divide potatoes evenly in the bottom of the prepared baking dishes or dish.
- Sprinkle with cheese, then with bacon.
- In a bowl, beat together eggs, baking powder, milk and green onions; pour evenly into dishes.
- Bake uncovered for about 20-25 minutes, or until set.
- Delicious!
Nutrition Facts : Calories 507.6, Fat 33.6, SaturatedFat 16.8, Cholesterol 350.4, Sodium 604.2, Carbohydrate 23.3, Fiber 1.7, Sugar 0.7, Protein 27.9
SOUTHWESTERN BRUNCH EGGS
Sometimes it is all about the Southwestern culture. I love the smokey cumin, cilantro and chorizo zing first thing on a Sunday morning... and I hope you do too.
Provided by Geoffry Le Cher
Categories Eggs
Time 1h
Number Of Ingredients 15
Steps:
- 1. Coat a 9" baking dish with cooking spray.
- 2. In a mixing bowl, beat eggs, milk and seasonings together; set aside.
- 3. Trim crust from bread.
- 4. Pour just enough egg mixture to cover the bottom of the prepared baking dish.
- 5. Line dish with half of the bread.
- 6. Spread half of each cheese, half of the chorizo and half the chilies over the bread layer.
- 7. Add another bread layer and the remaining cheese, corizo and chilies.
- 8. Pour remaining egg mixture over the dish.
- 9. Cover with foil.
- 10. Refrigerate overnight.
- 11. Bake in 350 degree F. oven for 50 to 55 minutes or until liquid is set to custard.
- 12. Garnish with fresh cilantro and serve with a dollop of sour cream.
BAKED EGGS BRUNCH
This low-calorie vegetarian breakfast with sundried tomatoes, spinach, leeks and cheese is the perfect way to start a weekend
Provided by Good Food team
Categories Breakfast
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and add the leeks, onions and seasoning. Cook for 15-20 mins until soft and beginning to caramelise.
- Meanwhile, put the spinach in a colander and pour over a kettle of boiling water. When cool enough to handle, squeeze out as much liquid as possible. Mix the breadcrumbs and cheese together.
- Arrange the leek and onion mixture between 4 ovenproof dishes, then scatter with the spinach and pieces of sundried tomato. Make a well in the middle of each dish and crack an egg in it. Season and sprinkle with cheese crumbs. Put the dishes on a baking tray and cook for 12-15 mins, until the whites are set and yolks are cooked to your liking.
Nutrition Facts : Calories 210 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.5 milligram of sodium
BACON AND EGGS BRUNCH
Steps:
- Melt butter in an 11x7-in. baking dish in a 325° oven; tilt to coat bottom and sides. In a bowl, beat eggs, sour cream, milk and salt. Stir in onions. Pour into baking dish. Bake, uncovered, for 30 minutes or just until eggs are set. Place bacon in an 8-in. square baking dish. Pour syrup over. Cover and bake for 15 minutes or until heated through. Cut egg dish into squares and arrange on platter with Canadian bacon.
Nutrition Facts :
FLATBREADS WITH BRUNCH-STYLE EGGS
Make our homemade flatbreads and serve alongside brunch-style eggs with cheese and tomatoes. This easy recipe is great for getting kids involved in the kitchen
Provided by Lulu Grimes
Categories Breakfast, Brunch, Lunch
Time 35m
Number Of Ingredients 9
Steps:
- Sift the flours and 1 tsp salt into a large bowl. Add 1 tbsp of the oil and 150ml warm water. Bring together into a soft but not too sticky dough (you may need up to 175ml water). If it feels too wet, add some flour. If it's too dry, add water.
- Tip onto a floured surface and knead for 4-5 mins, or until smooth. Put the dough in an oiled bowl, cover and leave for 30 mins.
- Tip onto a floured surface. Divide into six balls and roll each out into a thin, 18-20cm wide circle using a rolling pin. If you prefer, you can divide again into twelve balls to make smaller flatbreads.
- Brush a heavy-based pan with oil and cook one flatbread over a high heat for 1-2 mins on each side, or until golden and starting to puff. Put on a plate and brush with butter. Repeat with the rest of the dough.
- Meanwhile, for the eggs, heat the oil in a small non-stick pan and cook the tomatoes briefly until just softened. Season. Crack the eggs into the pan, add the cheese and cream, cover and cook for 2 mins. Remove the lid. Cook until the egg whites are set, then serve from the pan with the flatbreads, making sure the pan has cooled a little first.
Nutrition Facts : Calories 349 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium
MEXICAN BRUNCH EGGS
A nostalgic Mexican breakfast food
Provided by barbara lentz
Categories Other Breakfast
Time 30m
Number Of Ingredients 20
Steps:
- 1. For the sauce Add oil to large saucepan. Saute the onion, green pepper, green onions, parsley, and garlic. Add the tomatoes, hot sauce, worcestershire sauce sugar and spices. Simmer 15 minutes. Taste and adjust for salt and pepper.
- 2. For the eggs Add the olive oil to a large skillet. Add the chorizo and brown. Beat the eggs together and add to chorizo. Cook until eggs are done.
- 3. Microwave the tortillas until warmed. Place two tortillas on a plate. Top with cheese then egg mixture then the sauce. Top with Cilantro.
HAM N EGGS BRUNCH BRAID
Steps:
- 1. Preheat oven to 375 degrees F. Chop bell pepper. Slice green onions. Place cream cheese and milk. Microwave on high 1 minute; whisk until smooth. Separate 1 egg; reserve egg white for later use. Whisk egg yolk, remaining seven eggs, salt and black pepper into cream cheese mixture until well blended. Add bell pepper and onions to egg mixture; mix well. 2. Melt butter in large saute pan over medium-low heat. Add egg mixture; cook, stirring occasionally, until eggs are set but still moist. Remove pan from heat. 3. Unroll crescent dough; do not separate. Arrange dough on a rectangular stone with longest sides of rectangles across width of baking stone. Roll dough to seal seams. Starting on the longest sides of baking stone, cut sides of dough into eight strips, about 1-1/2 inches wide and 3 inches long, using a paring knife. Arrange ham evenly over center of dough. Using large scoop, scoop egg mixture over ham. Grate cheddar cheese over egg mixture using deluxe cheese grater. 4. Starting at one end, lift one strip of dough; twist one turn and lay across top of filling. Repeat, alternating strips of dough to form a braid. Fold bottom edges up at ends of braid. Lightly beat reserved egg white; brush over dough using a pastry brush. Bake 25 - 28 minutes or until deep golden brown. Serve.
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