Breakfast/Brunch

Easy Baked Eggs

How to Bake Eggs Baked eggs are ready in 1-2-3. 1- Line each cup with a piece of ham. Crack one egg into each cup and spoon a tablespoon of heavy cream over each egg. 2- Sprinkle equal amounts of cheese in each cup and season with salt and pepper. 3- Bake per recipe below until the whites are set and the yolks are still slightly runny (or to your liking of course). Serve on a plate with home fries or even make them into breakfast sandwiches between English muffins. Ingredients 6 slices deli ham (thin sliced) 6 eggs 6 tablespoons heavy cream 3 tablespoons cheddar or mozzarella cheese, shredded salt & pepper Instructions Preheat oven to 400°F. Grease a muffin tin very well. Line each muffin tin with a slice of ham. Crack one egg in each muffin well. Top with 1 tablespoon heavy cream. Sprinkle with ½ tablespoon finely shredded cheddar. Season with salt & pepper. Bake 13-18 minutes or until yolks are set to desired doneness. Broil 1-2 minutes if desired. Notes Eggs will continue to cook in the pan while cooling for a couple of minutes so be sure not to overcook. Cook until eggs almost reach the desired doneness and broil 1-2 minutes if needed. Adapted from Spend with Pennies (Holly)

Overnight Oats

Ingredients Oats Base Recipe 1 ⅓ cups large flake oats 2 tablespoons Chia seeds 1 ⅓ cups milk 1 ⅓ cups yogurt or Greek yogurt 1 tablespoon honey or maple syrup, to taste Instructions Combine all oat base ingredients in a small bowl. Add in any extracts or flavorings (such as vanilla or mashed banana below). Place fruit/nuts in the bottom of 4 mason jars (or other containers). Top with yogurt mixture and seal. Allow to sit at least 4 hours or overnight. Notes Use flavored or unflavored yogurt. If using plain yogurt, you might like to add extra sweetener. Large flake oats work best for this recipe. Steel cut oats work but will provide a different texture and need to be refrigerated for 2 days before eating. Chia seeds make the best texture in this recipe. If you don’t have chia seeds, substitute ground flax seeds, finely chopped nuts, or even oat bran. This will change the texture. Flavor Ideas Pina Colada 1 cup pineapple & 4 tablespoons coconut Stir 2 tablespoons coconut into the yogurt mixture. Divide pineapple over 4 jars. Top with yogurt mixture and remaining coconut. Banana Nut 3 bananas & ⅓ cup walnuts (or pecans), chopped Mash one of the bananas and mix it into the yogurt mixture. Slice remaining bananas and divide over 4 jars. Top with yogurt mixture and nuts. Mixed Berries 1 ⅓ cup berries, fresh or frozen & ½ teaspoon vanilla Mix vanilla into yogurt mixture. Divide berries over 4 jars and top with yogurt mixture. Strawberry Banana 1 cup sliced strawberries & 2 bananas Mash one of the bananas and stir into yogurt mixture. Slice remaining banana and divide over 4 jars along with strawberries. Top with yogurt mixture. Apple Cinnamon 1 teaspoon cinnamon, ½ teaspoon vanilla, 1 granny smith apple, 1 teaspoon lemon juice, 1 teaspoon brown sugar (or use homemade apple pie filling) Chop apple and toss with lemon juice and brown sugar. Stir cinnamon and vanilla into yogurt mixture. Divide chopped apple over 4 jars. Top with yogurt mixture.

Mushroom & Onion Quiche

Ingredients 1 pre-made pie crust 2 tbsp olive oil 1 red onion, thinly sliced Salt and pepper 1/2 cup heavy cream 1/2 cup Ken's Sweet Vidalia® Onion Dressing 10 oz mushrooms, sliced 3 large eggs 6 oz cheese, grated 1/2 tsp nutmeg Directions Preheat the oven to 350° F. Roll out the pie dough into a 12" circle to fit a 9" pie pan. Cover with parchment paper and fill with baking weights (rice or dried beans will also work). Bake for 15 minutes and remove parchment paper and weights. Poke the bottom of the pie pan with the tines of a fork and return to oven and bake an additional 10 minutes, or until lightly golden. Transfer to wire rack. Heat olive oil in a large sauté pan over medium heat. Add the onion and sprinkle with salt. Cook, stirring occasionally for 15 minutes. Once onions are translucent, add mushrooms and continue cooking until mushrooms are soft and starting to brown. Add Ken's Sweet Vidalia® Onion Dressing and cook for 1 minute more, and then remove from heat. Place the tart pan on a baking sheet. Sprinkle half of the cheese evenly over the bottom of the crust. Spread onion and mushroom mixture over the cheese and then top with remaining cheese. In a medium bowl, whisk together cream and eggs. Season with nutmeg, salt and pepper. Pour over cheese. Transfer to oven and bake until just set in the center, about 30-35 minutes. Let cool 10 minutes before slicing. Recipe from Ken's Foods

German Potato Pancakes

Ingredients 2 large eggs 2 tablespoons all-purpose flour ¼ teaspoon baking powder ½ teaspoon salt ¼ teaspoon pepper 6 medium potatoes, peeled and shredded ½ cup finely chopped onion ¼ cup vegetable oil Directions* *This recipe is also in the Air Fryer gallery as it seems to lend itself to air frying although I have not as yet tried it. Beat eggs, flour, baking powder, salt, and pepper together in a large bowl; stir in potatoes and onion. Heat oil in a large skillet over medium heat. Drop heaping tablespoonfuls of potato mixture into hot oil in batches. Press to flatten. Cook until browned and crisp, about 3 minutes on each side. Transfer to a paper towel-lined plate to drain. Repeat with remaining potato mixture.

Grandma's Griddle Cakes

Ingredients    ▢ 2 cups milk ▢ 2 tablespoons white vinegar ▢ 2 cups all-purpose flour ▢ 1 tablespoon granulated sugar ▢ 1 teaspoon kosher salt ▢ 1 teaspoon baking soda ▢ 3/4 teaspoon baking powder ▢ 2 large eggs ▢ 1 tablespoon butter melted, plus additional for cooking Instructions Pour the two cups of milk into a liquid measuring cup and add the two tablespoons of white vinegar. Stir and let sit for at least 15 minutes. In a large bowl, whisk together the flour, sugar, salt, baking soda and baking powder. In a medium bowl, beat the eggs, add the melted butter and soured milk, and mix completely. All at once, add the liquid ingredients to the dry and stir until just mixed. Heat the griddle on medium high heat. Add some butter and the pan will be ready for the batter when the butter begins to sizzle. Using a large spoon, gently pour some batter into the pan to form a griddle cake. Add enough batter to the pan for one or two more. Cook for 1-2 minutes as bubbles begin to form. Griddle cake will be ready to flip when the top starts to dry and the bubbles have popped. Gently flip the griddle cake over and cook for an additional 1 minute. In between cooking the griddle cakes, melt about a half to whole tablespoon of butter in the pan and then add the butter.

Pain Perdu (French Toast)

Ingredients 12 slices bread thick sliced if possible 6 eggs 1 ½ cups milk 2 Tablespoons vanilla extract ¼ cup orange juice fresh squeezed is best 1 Tablespoon granulated sugar zest of 1 lemon (about 1 Tablespoon) 1 teaspoon ground cinnamon ⅛ teaspoon salt 2 Tablespoons cognac or Grand Marnier (or other liqueur) (optional) 4-6 Tablespoons butter 4-6 Tablespoons oil Instructions Dry bread by laying on a wire rack overnight* or bake at 200˚F for about 15 minutes (then cool completely). In a large measuring cup or medium bowl, whisk together eggs, milk, vanilla, juice, sugar, zest, cinnamon, salt, and cognac if using. Place bread in a single layer in a baking tray with sides. Pour egg mixture on bread. Flip slices a number of times, until bread is coated and soaked, about 15-20 minutes. There may be a small amount of egg mixture remaining in the pan, but most will have soaked into the bread. ***Preheat oven to 200˚F. Place a wire rack on a baking tray and set aside. Over medium heat in a skillet, or on a griddle, heat equal parts butter and oil (about 1 Tablespoon of each for a skillet, and 2 Tablespoons of each on a skillet). Fry bread slices 3-4 minutes per side or until golden. Serve immediately or transfer to wire rack on the baking tray and place in oven to keep warm. Wipe skillet or griddle, and repeat, adding butter and oil to fry remaining French toast. Serve warm with maple syrup or your favorite toppings. Notes *Easiest to leave the bread out overnight to dry it. This helps it so that it doesn’t fall apart when soaking up the egg mixture. ** Using butter and oil mixture helps keep butter from burning. *** If not serving immediately, preheat oven to keep French toast warm.

Frittata

Ingredients   ▢ 1 tablespoon olive oil ▢ 1 ½ cups cooked potatoes or hash browns ▢ 1 cup mixed vegetables peppers, mushrooms ▢ 8 slices bacon chopped, or 1/2 cup diced ham ▢ 2 green onions sliced ▢ ¼ teaspoon seasoned salt or to taste ▢ ½ teaspoon dry mustard ▢ ¼ teaspoon black pepper ▢ 8 eggs ▢ ¼ cup light cream ▢ ½ cup cheddar cheese shredded ▢ 1 tablespoon fresh parsley or basil Instructions  Preheat oven to 400°F. Add olive oil to an 8" skillet and cook vegetables until tender-crisp, about 3-4 minutes. Stir in potatoes/hashbrowns and cook an additional 5 minutes. In a medium bowl, combine eggs, light cream, dry mustard and seasonings. Add bacon and green onion. Pour egg mixture over top and sprinkle with cheese and fresh herbs. Bake 14-16 minutes or until eggs are set. Broil 1-2 minutes. Remove from the oven and cool 5 minutes before cutting. Serve warm. Notes Ensure veggies and meats are pre-cooked. No cooked potatoes on hand? Use premade hashbrowns or shred raw potatoes and fry in oil for about 5-8 minutes, before adding other veggies. Watch cooking times carefully. When it comes to a frittata, light and just set is best. If you need to firm up the top of the eggs, broil for a couple of minutes before serving (be sure not to overcook). Frittata reheats well and makes great sandwiches on toast!

Baked Garlic Parmesan Potato Wedges

Ingredients: 4 large Russet Potatoes, cut into wedges 2 tsp salt 2 tsp garlic powder 2 tsp Italian seasoning 4 tbsp Olive Oil ½ cup freshly shredded Parmesan Cheese Directions: The published recipe did not include an oven temperature. I would suggest 400°F. Cut the potatoes into wedges. Place the wedges into a bowl. Drizzle with Olive oil and stir to coat well. In another bowl, mix together the Italian seasoning, salt and the garlic powder Sprinkle the seasoning over the potato wedges. Sprinkle the wedges with Parmesan cheese. Place each wedge on the baking sheet, skin side down. Bake for 25 to 35 minutes. Test with a fork to make sure the potatoes are tender Garnish with fresh parsley. Set a variety of dips on the table for each person to choose what they want.. Be sure to share with your friends and family. They will enjoy them just as much as you do!

Creamed Chipped Beef on Toast (S.O.S.)

Ingredients: 2 tablespoons butter 2 tablespoons all-purpose flour 1 1/2 cups warm milk 1 (8 ounce) jar dried beef 1 pinch cayenne pepper Directions: In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.

Tennessee Onions

Ingredients: • 3-4 sweet onions • 4 tablespoons butter • 1 teaspoon salt, or to taste • 1 teaspoon garlic powder • 1/2 teaspoon oregano • 1 cup shredded Italian blend cheese • 1 cup shredded cheddar cheese • ½ cup shredded Parmesan cheese Directions: Heat oven to 350° F and prepare a 9x13 dish with non-stick cooking spray. Turning the onion sideways, slice into ¼ inch rounds and separate the rings. Spread onion rings in baking dish and sprinkle with the salt, garlic powder, and oregano. Slice the butter into approximately 8 pats and place evenly across dish. Sprinkle the Italian blend and cheddar cheese over the onions and then add the Parmesan on the very top. Bake for 35-40 minutes or until cheese is starting to bubble and brown. Serve hot.

Spinach & Mushroom Quiche

Ingredients: 2 tablespoons extra-virgin olive oil 8 ounces sliced fresh mixed wild mushrooms such as cremini, shiitake, button and/or oyster mushrooms 1 ½ cups thinly sliced sweet onion 1 tablespoon thinly sliced garlic 5 ounces fresh baby spinach (about 8 cups), coarsely chopped 6 large eggs ¼ cup whole milk ¼ cup half-and-half 1 tablespoon Dijon mustard 1 tablespoon fresh thyme leaves, plus more for garnish ¼ teaspoon salt ¼ teaspoon ground pepper 1 ½ cups shredded Gruyère cheese Directions: Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray; set aside. Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the pan. Add mushrooms; cook, stirring occasionally, until browned and tender, about 8 minutes. Add onion and garlic; cook, stirring often, until softened and tender, about 5 minutes. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat. Whisk eggs, milk, half-and-half, mustard, thyme, salt and pepper in a medium bowl. Fold in the mushroom mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, about 30 minutes. Let stand for 10 minutes; slice. Garnish with thyme and serve.

Homemade Shredded Hashbrowns

Ingredients: • 3 medium russet potatoes peeled • 2 eggs • 1 teaspoon garlic powder • salt and pepper to taste • 2 tablespoons vegetable oil Instructions: 1. Preheat oven to 350°F. 2. Shred potatoes using the large side of a box grater. 3. Rinse potatoes in a strainer. Place in a large bowl of cold water and let sit for 5 minutes. Drain very well and squeeze potatoes dry. 4. Combine eggs, potatoes, and seasonings together in a medium bowl. 5. Heat vegetable oil over medium-high heat in a large skillet. Scoop ¼ cup mounds of potato mixture into the pan and flatten slightly with the back of a spoon. 6. Cook each side until golden brown, about 4-5 minutes per side. Place browned hashbrowns on a baking sheet and cook an additional 10-15 minutes or until tender. Notes: • Soak and squeeze well. Soaking the hashbrowns removes excess starch keeping the potatoes fluffy as they cook. • When squeezing the water out of the hashbrowns, place the potatoes in a tea towel and twist to squeeze out the water (rinse the kitchen towel well, potatoes can stain the towel). • An egg is optional but we find the potatoes hold together best this way.

Simple Potato Fritters

Ingredients: 2 potatoes grated peeled (try frozen hash browns) 1 onion, grated 1 egg, lightly beaten 2 Tb plain flour 1 pinch salt and pepper to taste Crisco for frying Method Combine potatoes and onion with egg in a bowl. Add flour slowly until mixture comes together. Add salt and pepper to taste. Cover base of fry-pan with Crisco and heat. Add spoons full of mixture into skillet and flatten. Turn and cook until golden on both sides.

Eggs in Mustard Sauce

They're called “Senfeier” in Germany Ingredients: 4 eggs 1 tbsp flour 1/2 liter milk 30 g butter 5 tbsp medium mustard (pref. German mustard) salt, pepper to taste Cooking Instructions – Boil the eggs until they are hard-boiled (the eggs can also be semi hard boiled, but should be easy to peel. Keep them in cold water for 30 seconds so you can peel them easily). – Make the sauce; this is the typical base for a white sauce and can be used for many other sauces: – Melt the butter, add flour, stir continuously until you get a creamy consistence. The sauce should turn into a golden color. – Add the milk bit by bit while stirring, reduce the heat, make sure the milk is not burning on the bottom of the pan. The sauce should come to a brisk boil and should be thickened by then. If not then you added too much liquid. – Remove the pan from the heat, add mustard and spices. – Peel eggs, cut them in halves and serve with the sauce. The mustard eggs taste the best with rice or boiled potatoes. Some serve the mustard eggs dish with vegetable such as carrots, peas, broccoli or cauliflower.

Potato Pancakes

Ingredients: 4 cups cold mash potatoes 5 slices bacon 1/2 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon black pepper 2 eggs well beaten 1/2 cup shredded cheddar cheese Directions: Place the bacon in a large, deep skillet, cook over medium-high heat, turning occasionally, until evenly browned and crisp (about 10 minutes). Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet. Mix mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese. Form the mixture into 8 patties. Heat the bacon drippings over medium heat, pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.