Best Savoury Brunch Bake Michael Smith Recipes

SAVOURY BRUNCH BAKE (MICHAEL SMITH)

Steps:

• Preheat oven to 350°F.
• Place a large skillet over medium-high heat and add sausages and onions. Saute until golden brown.
• Meanwhile, whisk eggs together with milk and season with salt and pepper. Add cheese, bread cubes, sausage and onion mixture and tarragon.
• Pour into a sprayed 9" x 9" baking dish and bake for 35 minutes or until set.

OATMEAL CARROT MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Sift together the flour, oatmeal, baking powder, baking soda, salt, brown sugar, cinnamon and nutmeg.
• Mix the eggs, oil, yogurt and vanilla in a large mixing bowl.
• Stir in the carrots and then the dry ingredients.
• Spoon into 6 jumbo or 12 regular-sized muffin cups.
• Bake for 30 minutes.

WHOLE WHEAT SPAETZLE

Steps:

• 1. Bring a large pot of salted water to a rapid boil.
• 2. In a large bowl, whisk together the eggs and milk. Add the flour, baking powder, salt, pepper and nutmeg and stir vigorously until the mixture forms a smooth elastic batter.
• 3. Using a rubber spatula carefully push the batter through the holes of a colander or the large holes of a box grater into the boiling water. The spätzle will cook quickly; you'll know when it's done as the noodles will float! Scoop out with a slotted spoon and set aside. Continue in this manner until all of the batter has been cooked.
• 4. Heat the butter in a large non-stick frying pan until it begins to foam. Add the spätzle in small batches, frying until golden brown.

BACON CHEDDAR POTATO TART (MICHAEL SMITH)

Steps:

• Preheat oven to 325 degrees.
• Line a 6-inch non-stick fry pan with bacon slices, arranging them in a radial pattern and starting with one end of bacon in the centre of the pan and the other end draped over the edge. When the entire surface of the pan has been covered, sprinkle with pepper and add a layer of sliced potatoes to cover the bottom. Sprinkle with grated cheese, salt and pepper and repeat layers until they are slightly above the top of the pan.
• Fold the bacon, one slice at a time up and over the potato mound toward the centre. Carefully overlap each slice and repeat until the top is completely and neatly covered with bacon. Press down and cover with a lid.
• Place tart on a baking sheet, which will catch any drips during cooking. Bake for 3 hours. It has to cook low and slow so the potatoes cook and the bacon doesn't burn. The lid will eventually come down and sit on the pan as the food cooks.
• Turn pan over and invert tart onto a serving plate. Cut into 6 slices.

HEALTY COUNTRY PANCAKES MICHAEL SMITH

Steps:

• Whisk together the flours, oats, baking powder, nutmeg and salt. In a separate bowl whisk together the wet ingredients. Using a wooden spoon, stir the dry mix into the wet ingredients just to combine.
• Preheat your griddle or a large skillet over medium high heat.
• Spoon the batter onto the preheated surface. Small pancakes cook faster and are easier to flip but if you're a deft hand, feel free to make them bigger. Watch for bubbles to break the surface, then flip and finish. Serve and share!
• VARIATIONS:.
• Add a little fun by frying a batch of bacon on the griddle first (one or two strips per pancake). Once the bacon has finished cooking, fold the strips in half (off center making a V formation) and pour spoonfuls of batter over. Cook until golden brown, then flip and cook the second side. This option deletes the health factor but ups the man pleasing factor.
• Add some blueberries and cardamom to taste along with a teaspoon or two of sugar to the batter.
• Add some small diced apple and cinnamon to taste to the batter.
• Add a very ripe banana, mashed, and sweetened shredded coconut to taste.