Tag Archives: breakfast

Breakfast Sausage, Egg, & Cheese Stromboli

We traveled back to Pennsylivanna recently, and I was rummaging through the kitchen trying to find a dish to prepare for breakfast. Low and behold, I found a frozen homemade pizza dough in the deep freezer at the house. I always try and make a double or triple batch to keep on hand in case of an emergency.

As we continue down the journey of relocating, I press on at trying to be resourceful with staple pantry items. I have been utizling several of my stowed away items from one of our three freezers for it seems like months. Now if we were in the middle of blizzard we would be safe and never hungry! However, since we are moving I have found it a challenge but the good news is we just cleared an entree refrigerator/freezer combo out completely and it is up for grabs.

Nevertheless, I sure felt lucky to be back in my kitchen, and bake breakfast for my hubby. As far as I am concerned apartment baking leaves little to be desired. I am looking forward to a spacious kitchen.
Recipe yields: 4 Servings

Ingredients:

1 pound of homemade pizza dough, if frozen allow to completely thaw

1/2 pound fully cooked breakfast sausage

3 eggs, scrambled seasoned with kosher salt & freshly ground pepper

1 teaspoon of salt free garden blend seasoning

1 tablespoon dried Parsley

1/2 cup shredder 2 % cheese monterey jack

Scant olive oil, optional
Directions:

1. Preheat oven to 350 degrees. Place parchment paper down on a half sheet baking pan. Set aside.

2. Roll out dough on lightly floured surface into a rectanglar shape. Scatter the sausage evenly on the dough.

3. Layer the scrambled eggs on top of the sausage. Next, add the cheese evenly on the top of the eggs and generously sprinkle the dried parsley & salt free seasoning on top of

the cheese.

4. Take the longer side of the rectangle, start to roll up the dough (like a cinnamon roll). Continue to roll and tuck the seal on the bottom side.

5. Seal the ends of the Stromboli, and fold them under the dough. Lastly at an angle cut with a sharp knife a few steam slots to allow for thorough baking. Place the dough

(seal down) on parchment paper lined sheet pan. Brush with olive oil.

6. Place the Stromboli in the oven and bake for 25 to 30 minutes, or until golden brown. Remove from oven and place on wire rack to cool slightly before slicing into.

Banana Crumb Breakfast Cake

I do have to admit I love baking early in the morning before my husband gets up. I always like having something in the oven before he walks out into the kitchen and wants to pour a bowl of cereal. I like to think the aroma of homemade goodness helps place him in good spirits for the remainder of the day. Baking early also helps clear my mind and plan my day.

I had quite a few dozen bananas leftover. I thought I was going to need more for cupcake order but didn’t end up using all of them. I think today I’ll be eating bananas breakfast lunch and dinner and maybe dessert too. I will probably individually freeze some as well for banana ice cream!

Preheat oven to 350 degree and spray a 8 by 8 oven safe dish with cooking spray. Set aside.

Yields 9 servings

Cake Ingredients:

1/4 cup canola oil

1/2 tsp ground Vietnamese cinnamon

One and a half teaspoons of baking powder

Half a teaspoon of salt

1 teaspoon of vanilla pure extract

Half a cup of whole wheat pastry flour

1/2 cup of regular all-purpose flour

2 ripe bananas mashed well

1/2 cup skim milk

1 egg or 3 TB egg substitute

2/3 cup granulated sugar

Crumble Topping:

1/2 cup Ap flour

1/2 cup whole wheat pastry flour

2/3 cup brown sugar (not packed)

6 TB unsalted butter

1/2 tsp ground cinnamon

Optional powdered sugar dizzle:

1/2 cup powdered sugar

1 1/2 TB skim milk

Directions:

1. In a small bowl mash bananas set aside.

2. In a medium bowl whisk flours, baking powder, salt and cinnamon. Set aside.

3. In small bowl whisk canola oil, granulated sugar. Add egg and vanilla whisk to combine.

4. Add in milk to liquid ingredients and whisk to incorporate.

5. Add the dry ingredients to the wet and whisk together until no dry residue remains.

6. Fold in mashed bananas using spatula.

7. Pour the batter into a cooking sprayed 8 by 8 baking dish. Set aside.

8. In medium bowl mix all the crumble topping ingredients using a butter cutter cut butter into pea size wet sandlike texture.

9. Bake for 35 to 38 minutes or until toothpick comes out of the center clean.

10. Allow to cool on wire rack for ten minutes before cutting into or frosting with powdered sugar dizzle.

11. For powdered sugar dizzle place skim milk and powdered sugar in bowl and whisk add more milk if necessary to reach desired constancy. Pour on to crumble. I didn’t use the entire amount.

12. Enjoy with some coffee!

Chipotle Cheese Egg Sausage Casserole

My husband loves sausage and chipotle cheese! I was going through my freezer and came across a frozen block of chipotle cheese from Amish Country, which lead me to review my Amish cookbook. I stumbled across a recipe for sausage egg casserole and tried to lighten it up for this Sunday morning’s brunch.

Yields 4 servings

Ingredients:
1/4 lb sausage ((browned up) and blotted to remove extra grease)
1/2 cup egg substitute
1 TB Chives chopped
1/4 tsp salt
1 cup skim milk
1/2 dry mustard
2 1/2 slices of light whole wheat bread heels
4 oz shredded chipotle cheese or reduced fat cheddar
Fresh cracked Pepper to taste
1/4 tsp Ruth Ann’s Muskego Ave Chicken and dish seasoning (penzeys)

Preheat oven to 350

Season meat with Ruth Ann’s seasoning and brown sausage on medium heat in a nonstick pan.

Remove from heat and blot with paper towel to remove excess grease.

Set aside.

In a medium bowl mix with whisk milk, egg substitute, chives, salt, pepper, & mustard.

Set aside.

Toast heals of bread.

I don’t like to waste food so I always freeze my heels of the bread and save for bread crumbs, croutons or casseroles.

Cut bread into 1 inch cubes.

Add bread cubes into milk mix.

Add cheese and sausage and coat with milk.

Place in cooking sprayed bread dish.

Bake for 45 minutes.

Let cool in pan on wire rack for 5 minutes before serving.

Apple Streusel Crescent Bites

These tasty little bites are not too sweet, in fact just right. I used my grandfathers apples leftover from his orchard last year ( I have been savoring them). I was cleaning out the refrigerator and noticed I was stock piling up on crescent rolls. Apparently I did not do inventory very well last time I went to the grocery store. This is a great way to use up some of the extra inventory. Plus I got to use my new pampered chef brownie pan again !!!

Ingredients:

1 package of reduced fat crescent rolls

3 medium apples cored, peeled and diced

1/2 tsp ground cinnamon

Cooking Spray (canola oil is my favorite)

Streusel Topping

1/8 cup of cinnamon sugar blend (a good ratio is 1/4 cup sugar to 1 TB cinnamon)

1/8 cup AP flour

1 TB unsalted Butter (diced)

This recipe yields 8 streusel bites

Directions:

1. Preheat oven to 325 and spray with cooking spray either a mini preportioned brownie pan or stand size muffin pan.

2. Take a medium sized nonstick saute pan and heat to medium low heat. Cooking spray the pan and add the diced apples and cinnamon.

Sauté for 5 to 7 minutes while the apples caramelize.

3. In the meantime take the crescent roll package and lay out the dough on cutting board. Seam together two of the crescent each making 4 rectangles. Once 4 rectangles are formed cut into 8 squares. As pictured below.

4. Take the squares and place them individually in the pan. Press the dough lightly down to form a vessel for the caramelized apples.

5. Add a TB and a half of the Caramelized apples into each vessel.

6. In a small bowl combine cinnamon sugar, flour and butter. Run the butter through your fingers with the sugar and flour to break into small particles.

7. Add one TB of cinnamon sugar mixture onto the apples.

8. Bake for 13 minutes on 350 degrees.

9. Let cool on wire rack in pan for 5 minutes.

Enjoy!

Apple Butter Sausage Casserole

My husband loves sausage and the combination of apples. We had my parents over for the weekend and I made this in the morning for brunch. It has a nice mix of savory and sweetness that the whole family can enjoy. This recipe was also inspired by my Mom’s love of apples and cheddar cheese combination.

Ingredients:
2 small apples peeled cored and sliced ( I used red delicious that my grandpa gave me from his orchard)
1/2 apple butter
1/2 pound original breakfast sausage ( you can use turkey sausage to cut the fat) cooked drained and blotted with paper towel
3 eggs (or 6 egg whites or 3/4 cup egg substitute to cut extra fat and calories)
3/4 cup skim milk
3/4 cup heart healthy bisquick
Salt and pepper to taste
1 cup fat free cheddar or 2% reduced cheddar cheese

Yields 9 servings

Directions:

1. Preheat oven to 375 degrees and spray an 8 by 8 glass dish with canola oil cooking spray.

2. Mix milk, eggs, bisquick, salt and pepper in medium bowl and whisk until incorporated. Set aside.

3. Heat nonstick sauté pan on medium high heat and brown up sausage. Cook until the meat is no longer pink. Drain the meat well and blot with paper towels to remove extra fat and calories. Place the crumbled sausage in the nonstick pan and spread around evenly. Set aside.

4. Take the apple butter and spread it on top the sausage evenly.

5. In the meantime take apple slices and heat them in the same pan used for the sausage prep on medium heat and cook for 2-3 minutes to soften slightly and spread on top the sausage and apple butter in the glass dish.

6. Sprinkle half the cheese evenly on the top. Now pour the milk mixture evenly over top the sausage dish.

7. Back for 30 minutes uncovered and then remove from oven and throw the remainder of the cheese on top and bake for 3 to 5 more minutes until cheese is melted.

8. Remove from the oven and let sit on wire rack for five minutes before slicing into. Enjoy !

Eggs Benedict Casserole

I got my taste of home magazine a few weeks back and I have been dying to make the Eggs Benedict Casserole recipe on page 55. One of my husband’s favorite breakfasts is Egg’s Benedict. The original recipe made enough for 12 people so I cut it down to 1/3 of the original. Here is the original if you’d like to view it Eggs Benedict Casserole . I also tried to cut down the calories as well by using skim milk, whole wheat bread, & egg substitute.

Ingredients:
4 to 5 slices of toasted or stale wheat bread ( cut into 1″ pieces)
1/2 tsp paprika
3/4 cup egg substitute
3/4 cup skim milk
Pepper to taste
1 cup chopped ham
1/2 tsp onion powder

Hollandaise sauce
3 egg yolks
1 tsp lemon juice
1 TB melted butter
1/8 cup heavy cream
1/8 cup fat free half and half
1 tsp Dijon mustard

Spray an 8 by 8 glass baking dish with Cooking Spray.

Place 1/2 cup of ham on the bottom of the dish. I browned my ham up in the skillet for a few minutes (my ham was frozen). So adding this step helped crisp up the ham.

Now add the toasted/stale bread to the ham.

Pour milk mixture evenly over the bread and let rest for overnight or at least an hour.

Take out of refrigerator for at least 30 minutes before placing in preheated 375 degree oven. Sprinkle with paprika and pepper before placing into oven.

Bake covered for 30 minutes.