Baked Fluffy Orange French toast

Baked Fluffy Orange French toast

Ingredients:

6 eggs -- separated

1/2 cup orange juice

3 tablespoons sugar

2 tablespoons milk

2 teaspoons grated orange peel

12 bread slices

1/2 teaspoon salt

Powdered sugar

-----Sauce-----

1/2 cup sour cream

1/4 cup orange marmalade

Cooking Directions:

Heat oven to 450~. Grease large cookie sheet. In medium bowl, beat egg whites until foamy. Gradually add sugar, beating until stiff peaks form; set aside. Beat egg yolks; stir in orange juice, orange peel, salt and milk. Fold egg yolk mix into beaten egg whites. Dip bread slices into egg mix until evenly coated. Place on prepared cookie sheet.

Bake for 5-8 minutes or until golden brown (do not turn toast). In small saucepan, combine sour cream and marmalade; heat over low heat just until warmed. Serve immediately with sauce.

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Baked English Omelet

Baked English Omelet

Ingredients:

6 eggs -- beaten

2/3 cup milk

1/4 teaspoon salt

1/8 teaspoon pepper

1 1/2 cups cheddar cheese -- shredded

1 green onion -- slice thin

3 slices bacon; cook -- crumble

1 tablespoon butter or margarine

1 tablespoon parmesan

Cooking Directions:

Beat milk into eggs. Stir in seasonings, cheddar, onion and bacon. Melt butter in a 9" frying pan. Pour egg mixture into pan. Sprinkle with Parmesan. Bake at 400~ for 20 minutes or until set and golden. Garnish with additional bacon, if desired. Serve immediately.

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Baked Eggs in Mushroom Sauce

Baked Eggs in Mushroom Sauce

Ingredients:

1 Pound Mushrooms

4 Tablespoons Butter

3 Tablespoons Flour

2 Cups Milk

1 Bouillon Cube

1 Tablespoon Boiling Water

1 Tablespoon Grated Onions

1/2 Teaspoon Salt

Pepper -- to taste

6 Large Eggs

Cooking Directions:

Wash and slice mushrooms, stems and all. Sauté over medium heat in butter; stirring occasionally for 10 minutes.

Stir in flour, milk, bouillon cube dissolved in hot water, grated onion, salt and pepper. Cook and stirring until thick.

Pour about 1/2 cup of sauce into each of 6 individual ramekins or casseroles (sauce should be about 1" deep).

Break an egg into each ramekin.

Slip a spoon under egg and press into sauce so that egg will sink lightly. Remove spoon.

Bake in a 350 degree oven until eggs are cooked to desired oneness, about 20 minutes.

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Baked Eggs

Baked Eggs

Ingredients:

1 large egg

1/4 teaspoon mustard -- prepared

4 drops Worcestershire

1/4 cup bean sprouts -- chopped

2 tablespoons scallions -- chopped

2 tablespoons parsley -- chopped

1/4 cup cheddar cheese – shredded

Cooking Directions:

Break egg into a lightly greased individual baking dish. Stir egg to break yolk. Add mustard, Worcestershire, bean sprouts, onion and parsley; stir to mix thoroughly. Mix in half the cheese. Top with remaining cheese. Place dish in a larger pan that has about 1 in. hot water. Bake at 350F for 10 to 15 minutes or until egg is firm.

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Baked Cheddar Toast

Baked Cheddar Toast

Ingredients:

1 cup heavy cream

1 cup cheddar cheese -- shredded

1/2 teaspoon nutmeg

1/4 teaspoon white pepper

4 large eggs -- well beaten

12 slices bread

Cooking Directions:

In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm.

Butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes.

Serve hot.

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Bacon and Cheese Breakfast Pizza

Bacon and Cheese Breakfast Pizza

Ingredients:

1 9" single-crust pastry

1/2 pound bacon; cook -- crumble

8 ounces Swiss cheese -- shredded

4 eggs

12 ounces sour cream

2 tablespoons fresh parsley – chopped

Cooking Directions:

Roll pastry to fit into a 12" pizza pan. Bake at 425~ for 5 minutes.

Sprinkle bacon and cheese evenly over crust. In a bowl, beat eggs, sour cream and parsley until smooth; pour over pizza. Bake for 20 to 25 minutes or until pizza is puffy and lightly browned. Yield 6 main-dish or 18 appetizer servings.

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Bacon 'n Eggs Crescent Sandwich

Bacon 'n Eggs Crescent Sandwich

Ingredients:

1 cup refrigerated crescent rolls

1 tablespoon onion -- chopped

4 cheddar cheese slices

1/2 cup milk

1/2 pound bacon

2 eggs

Cooking Directions:

Cook the bacon crisp; crumble. Heat oven to 375~. Separate dough into 4m rectangles. Place 2 rectangles in ungreased 8" square pan; press over bottom and 1/2" up sides to form crust, sealing perforations.

Place cheese slices over dough. Sprinkle bacon and onions over evenly. Blend milk and eggs; pour over bacon. Separate remaining dough into triangles; arrange triangles over bacon-egg mix; do not seal.

Bake for 30-35 minutes or until golden brown and filling is set.

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Apple-Cheddar Omelet

Apple-Cheddar Omelet

Ingredients:

4 slice bacon -- chopped

1 Can cheddar cheese soup

8 eggs

1/3 cup milk -- whole

1 small apple; peeled -- chopped

1 cup cheese, cheddar – shredded about 4 ounces

1/8 teaspoon pepper, black – ground

Cooking Directions:

Microwave or fry bacon until crisp, drain and reserve drippings. Stir ½ cup of soup in bowl until smooth, add eggs; beat until well blended, set aside. In casserole, stir remaining soup until smooth, stir in apple, milk, cheese and pepper.

Cover, micro-cook 4 minutes on HIGH until hot and bubbling. Stir once. Let stand and covered while preparing omelets. Brush 1 teaspoon bacon drippings in bottom of pie plate. Pour in 1/2 egg mixture.

Cover, micro-cook 2 minutes on HIGH. Using spatula, gently move outer edge to center, letting uncooked portion move to edge. Micro-cook 2 minutes on high or until set.

Fold in half, slide on plate. Repeat with bacon drippings and remaining egg mixture. Spoon sauce over each omelet, sprinkle with bacon.

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Apple-Brie Cheese Omelet

Apple-Brie Cheese Omelet

Ingredients:

1/2 apple peel- core and thinly slice

2 1/2 tablespoons butter -- divided

2 eggs

2 teaspoons cream or milk

Salt & pepper

2 tablespoons diced brie cheese

Cooking Directions:

Sauté 1/2 apple in tablespoon butter. Beat together two eggs, 2 tablespoons ream or milk, and salt & pepper until blended but not frothy. Melt 1½ tablespoon butter in omelet pan over high heat until foam begins to recede but before beginning to color. Pour in egg mixture and prepare omelet, beating to lighten but still allowing it to set on the bottom. Fill with sautéed apples and 2 Tbsp. diced Brie cheese cubes. Fold or roll and slide out of pan onto a heated plate.

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Apple Sausage Pancakes with Cider Syrup

Apple Sausage Pancakes with Cider Syrup

Ingredients:

1 egg

1/2 teaspoon cinnamon

1 cup pancake mix

1/2 cup fresh apple -- shredded

2/3 cup milk

1/2 pound bulk pork sausage -- browned

2 tablespoons oil

-----Cider syrup-----

1/2 cup sugar

1 cup apple cider

1 tablespoon cornstarch

1 tablespoon lemon juice

1/8 teaspoon pumpkin pie spice

2 tablespoons margarine or butter

Cooking Directions:

Heat griddle to 375. In small bowl, beat egg on high speed until thick and lemon colored, about 5 minutes. Lightly spoon pancake mix into measuring cup; level off. Stir in pancake mix, milk, oil and cinnamon.

Fold in apples and sausage. Grease griddle lightly before making each pancake. Pour batter from 1/4 cup measuring cup onto hot griddle. Bake until bubbles appear, about 2 minutes on each side.

Serve with hot Cider Syrup. CIDER SYRUP: In medium saucepan, combine sugar, cornstarch and pumpkin pie spice; stir in apple cider and lemon juice. Cook, stirring constantly, until mixture thickens and boils for 1 minute. Remove from heat and stir in margarine.

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Apple Pancakes with Cinnamon Nonfat Yogurt

Apple Pancakes with Cinnamon Nonfat Yogurt

Ingredients:

1 cup all-purpose flour

3 tablespoons nonfat egg substitute

1 1/2 cups nonfat plain yogurt

1/2 tea spoon baking powder

3 tablespoons orange juice

3 tablespoons maple syrup

4 granny smith apples or other tart apples peeled/cored/sliced

1/4 teaspoon ground cinnamon mint leaves

Cooking Directions:

Combine the flour, egg substitute, 1 cup yogurt, baking powder, orange juice, and 2 tablespoons maple syrup into a batter. If you like thinner pancakes, add 2 to 4 tablespoons of water at this point. Let rest for 1/2 hour.

Meanwhile, in a nonstick skillet, sauté the sliced apples with 1 tablespoon water until the slices are tender and caramelized. Combine the remaining yogurt and maple syrup with the cinnamon. Using a nonstick omelets’ pan, make thin crepes by pouring 3 tablespoons of the batter into the preheated pan and rolling it round to uniformly cover the surface of the pan.

Cook over medium heat about 1 minute, flip with a spatula and cook the other side for about 10 seconds. Continue until all the batter has been used. For each serving, roll each of two crepes around 2 tablespoons of the apples. Garnish with a dollop of flavored yogurt and a mint leaf. 278 calories, 1.2 grams fat per 3 (4- to 5-inch) pancakes with filling.

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Apple Pancakes

Apple Pancakes

Ingredients:

1 cup flour -- sifted

1 teaspoon baking powder

1/8 teaspoon salt

1/4 teaspoon cinnamon

1/8 teaspoon cloves

3 tablespoons butter

1 egg

1/3 cup milk

2 tablespoons powdered milk

1/2 cup applesauce

Cooking Directions:

Mix together flour, baking powder, salt, cinnamon and cloves. Cut butter into

flour mixture. In a small bowl, beat together egg, milk, powdered milk and apple sauce. Combine flour mixture with egg mixture until well mixed. Bake on hot griddle. Serve with butter and syrup or fruit.

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Apple Oat Pancakes

Apple Oat Pancakes

Ingredients:

1/2 cup quick-cooking rolled oats

2 cups water

2 cups pancake mix, complete

1/2 cup apple (shredded)

2 tablespoons sugar

1/2 teaspoon cinnamon

Cooking Directions:

In medium bowl, combine rolled oats and water; let stand 5 minutes.

Meanwhile, heat large nonstick skillet or griddle to medium high heat 375F. Grease lightly with oil. Add remaining ingredients to rolled oats mixture; stir just until all ingredients are moistened. (Batter will be thin). For each pancake, pour 1/4 cup batter into hot skillet. Cook 1 to 1 1/2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1 to 1 1/2 minutes or until golden brown.

Serve with syrup, if desired. 15 (4-inch) pancakes; 5 servings.

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American-Style Strata

Ingredients:

12 slice sourdough bread -- or

6 slice whole-grain bread -- halved

1 3/4 cups mozzarella or Monterey jack -- shred1 1/2 cups cooked beef, lamb or pork cut bite-size

1 cup carrot or zucchini -- shred

4 eggs

2 cups milk

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon ground black pepper

1 teaspoon Worcestershire

1 teaspoon dried thyme leaves -- crumble

1 teaspoon dried basil leaves – crumble

Cooking Directions:

In a 10x6x2 baking dish, layer bread slices to cover bottom of dish. Sprinkle cheese, meat and veggies over bread. In a bowl, stir together the eggs, milk and seasonings till well mixed. Pour carefully over ingredients in baking dish. Cover. Let stand 1 hour at room temperature or in fridge for longer periods. Uncover. Bake 325~ for 50 to 60 minutes or until center is nearly set. Let stand 10 minutes. Cut into squares.

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Almond Quiche

Ingredients:

1/2 cup onion -- chopped

2 tablespoons butter

2 egg -- beaten

1 cup half and half

1 cup milk

1 tablespoon flour

1/4 teaspoon pepper -- white

1 1/2 cups Swiss cheese -- shredded

1 cup almonds -- sliced

1 pie shell – baked

Cooking Directions:

Sauté onion in butter until tender. In small bowl, beat together the eggs, milks, flour and pepper until lightly frothy. Stir in the cooked onion, cheese and toasted sliced almonds until well mixed. Pour the mixture into a still hot baked pie shell. Bake at 325F for about 45 minutes. When done, a knife inserted in the middle will come out clean.

Let stand for 10 minutes, slice and serve.

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All-In-One-Breakfast

All-In-One-Breakfast

Ingredients:

1 slice whole wheat bread -- toasted

1 teaspoon butter

3 fresh mushrooms -- thin sliced

3 tomato slices

2 tablespoons grated parmesan cheese

1 slice bacon; crisp -- drain/crumble

Cooking Directions:

Place toast on baking sheet. Spread with butter if desired. Cover with mushrooms and tomato slices. Sprinkle cheese and crumbled bacon on top.

Bake in 350 degree oven until cheese melts. 1 serving

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Acapulco Baked Eggs

Ingredients:

8 large eggs

2 tablespoons butter or margarine

6 tablespoons milk

3/4 teaspoon salt

1/4 teaspoon pepper

2/3 cup extra-sharp cheddar -- shred

1 4 ounces can green chilies – chopped tomato sauce, ketchup chili or taco sauce – optional tomatoes; sliced -- garnish

Cooking Directions:

Put butter in 8" square baking pan. Set in 350~ oven to melt. Shake pan to distribute butter evenly. Slightly beat eggs, milk, salt and pepper.

Pour into pan, Bake at 350 for 10 minutes or until eggs begin to set.

Sprinkle with cheese and chilies. Draw a wide metal spatula across bottom of pan several times to break up mixture, Bake, breaking up mixture again several times, for 5 more minutes or until of desired doneness. Serve with tomato sauce, ketchup or chili sauce, if used. Garnish with sliced tomatoes.

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Seared Peach Pancakes

Seared Peach Pancakes

Makes 8 servings

Ingredients

4 medium peaches, nectarines, or apples

2 cups all-purpose flour

1/4 cup sugar

2 tsp. baking soda

3 eggs

1-3/4 cups milk

2 Tbsp. butter, melted

1 Tbsp. malt vinegar

Butter

Maple syrup

Directions

1. Slice fruit crosswise about 1/4 inch thick, cutting around pit to form rings. For apples, core and slice crosswise; set aside. In a bowl combine flour, sugar, and baking soda. Make well in center of flour mixture; set aside.

2. In another bowl whisk together eggs, milk, melted butter, and vinegar. Add egg mixture to flour mixture. Stir until moistened.

3. Add about 1 teaspoon of butter to a hot, large nonstick skillet or griddle.

Place a peach slice on hot skillet. Pour or spread a scant 1/4 cup batter over peach slice. Cook over medium heat about 2 minutes on each side until pancakes are golden brown, turning when pancakes have bubbly surfaces and edges are slightly dry. Repeat with remaining batter and peach slices; add butter to skillet as needed. Serve warm with maple syrup.

Test Kitchen Tip: To slice peaches or nectarines into rings, slice the fruit crosswise around the pit, and then peel off the ring. If you use apples, core the fruit first, and then slice into rings.

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