Emily’s Food and Recipe Blog

Recipes, menus, cooking, restaurant reviews – All about food!

Archive for the ‘Breakfast’ Category

Cranberry Muffins

Posted by moderndaygourmet on September 27, 2009

1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup sour cream
2 cups flour
1 tsp baking powder
1/2 tsp soda
1/2 tsp nutmeg
1/4 tsp salt
1 cup cranberries

Cream butter and sugar; add eggs, vanilla and sour cream and mix until combined. Add next 5 ingredients. Fold in cranberries. Fill muffin cups 2/3 full and bake at 400 for 20-25 minutes.

The original recipe I found said it made 12 muffins but I got about 18 out of this. You can use fresh or frozen cranberries, or dried ones if you reconstitute them by placing them in boiling water for 5-10 minutes.

Advertisements

Posted in Breads, Breakfast | Leave a Comment »

Ham and Gruyere Frittata

Posted by moderndaygourmet on April 13, 2008

This is a great breakfast-for-dinner type meal.  It makes just enough for two to three people.   You can double it and use a larger pan for more of a crowd.

Ham and Gruyere Frittata

1 tablespoon butter
1/4 chopped onion
2 red potatoes, diced
5 eggs
1 tablespoon milk
1/2 cup grated Gruyere cheese
Salt and pepper
1/2 cup chopped smoked ham

Melt butter in a small iron skillet or other ovenproof pan over medium heat. Add onion and potatoes and cook 10 minutes or until soft. Whisk eggs, milk, cheese, and salt/pepper and pour over the onion and potatoes in the skillet. When the egg starts to cook, pull the frittata away from the sides so the uncooked egg can fill the space. When the eggs are about halfway cooked, add the ham. Put the skillet in a preheated 400 degree oven for 10-15 minutes or until the egg is done and the top is puffy.

Posted in Breakfast | 2 Comments »

Pumpkin-Cranberry Muffins

Posted by moderndaygourmet on November 26, 2007

These muffins are quick and relatively healthy (pumpkin has tons of fiber and some protein too). The recipe calls for using baking cups but I used nonstick muffin pans (sprayed with cooking spray) and had no problem with them sticking.

1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup granulated sugar
1 cup canned pumpkin
1/2 cup low-fat buttermilk
1/4 cup packed light brown sugar
2 tablespoons canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (such as Craisins)
Cooking spray

Preparation
Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.

Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.

Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

This has 200 calories per muffin, 3 grams of fat, nearly 3 grams of protein and 1.5 grams of fiber.

Posted in Breads, Breakfast | Leave a Comment »

Sausage potato puffs

Posted by moderndaygourmet on October 23, 2007

My friend Laura made these for a party. They look amazing and I can’t wait to try this. I might make it for snacks for church; seems like sausage/cheese/potato would be a good breakfast snack. Of course, some of these cheeses are expensive!

3/4 pound Yukon Gold potatoes
1 pound Italian sausages, casings removed
3/4 cup water
6 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
3/4 cup all-purpose flour
4 large eggs
1/2 cup shredded Gruyère cheese
1/4 cup freshly grated Parmesan cheese
1 teaspoon finely chopped thyme
1/2 teaspoon finely chopped rosemary
Freshly ground pepper
1 large egg yolk mixed with 2 tablespoons water

directions
Preheat the oven to 425°. Coat four 12-cup mini-muffin pans with vegetable oil cooking spray. In a saucepan, simmer the potatoes in water over moderate heat until tender, 20 minutes. Let cool slightly, then peel and coarsely mash the potatoes.

Meanwhile, in a medium skillet, cook the sausage over high heat until browned, 8 minutes; coarsely crumble.

In a medium saucepan, bring the water, butter and salt to a boil. Remove from the heat and add the flour, stirring vigorously with a wooden spoon, until combined. Set the pan over moderately high heat and cook the dough, stirring, until it comes away from the sides of the pan, 2 to 3 minutes; remove from the heat.

Using a handheld electric mixer, beat the dough at low speed for 1 minute. Beat in the eggs one at a time at medium speed; beat in the Gruyère, Parmesan, thyme, rosemary and a pinch of pepper. Stir in the mashed potatoes and sausage.

Fill the muffin cups with the dough. Brush the tops with the egg wash and bake for 20 minutes, or until puffed and golden. Let the puffs cool slightly, then serve hot.

MAKE AHEAD The puffs can be refrigerated overnight; rewarm in a hot oven.

Posted in Appetizers, Breakfast | 1 Comment »

Hash Brown Breakfast Casserole

Posted by moderndaygourmet on September 4, 2007

I got this from my friend Tammy at church. You can make this the night before and then pop in the oven to bake in the morning – great for brunches, company, and holidays.

1 package frozen shredded hash browns
2 pounds breakfast sausage
2 cups shredded cheese
9 eggs

Brown sausage in skillet. Beat eggs in large bowl and add hash browns, cheese and cooked sausage, stir to combine. Pour into 13×9 pan and bake at 350 for about 45 minutes. Top with a little more cheese after 30 minutes.

Posted in Breakfast | 1 Comment »

Sopapilla Cheesecake

Posted by moderndaygourmet on September 4, 2007

This one has been passed around among our friends at church. We have it a lot for breakfast on Sundays but it would also be a good dessert, especially with fruit.

16 ounces cream cheese
1 cup sugar
1 teaspoon vanilla
2 packages crescent rolls
1/2 cup butter
1/2 cup sugar

Place 1 package crescent rolls in the bottom of a 13×9 pan and press perforations to seal. Combine cream cheese, 1 cup sugar, and vanilla and pour over rolls. Lay second package of crescent rolls on top of cream cheese/sugar mixture and seal perforations. Melt butter and combine with 1/2 cup sugar and pour over rolls. Bake at 350 for 20-25 minutes until browned.

Posted in Breakfast, Desserts - other | Leave a Comment »

Monkey Bread

Posted by moderndaygourmet on August 31, 2007

4 cans biscuits
1 cup each white and brown sugar
2 teaspoons cinnamon
1 stick butter

Melt butter. Cut biscuits into quarters. Put sugars and cinnamon in a plastic bag and shake to combine. Put biscuit pieces into the bag a few at a time and shake to coat. Then put them in a Bundt pan. After each can of biscuits, pour 1/4 of the butter over all. Bake at 350 for about 30-35 minutes.

Posted in Breakfast | Leave a Comment »

Southwestern Breakfast Casserole

Posted by moderndaygourmet on August 30, 2007

I got this off the Cooking Light website and I often take it to church when it’s our turn to provide snacks.

1  (8 1/2-ounce) package corn muffin mix
3  cups (1/2-inch) cubed white bread
8  ounces hot turkey Italian sausage (or other sausage)
1  cup chopped onion
2 1/2  cups milk
1  teaspoon ground cumin
1/8  teaspoon black pepper
1  (10-ounce) can diced tomatoes and green chiles, undrained
5 eggs
Cooking spray
1  cup (4 ounces) shredded Monterey Jack or mild cheddar cheese, divided

Prepare corn muffin mix according to package directions; cool. Crumble muffins into a large bowl; stir in bread. Set aside. Remove casings from sausage. Cook sausage and onion in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.
Combine milk, cumin, pepper, tomatoes, and egg substitute; stir with a whisk until well-blended. Add sausage mixture; stir well. Stir into bread mixture. Spoon half of bread mixture into an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup cheese. Spoon remaining bread mixture over cheese. Cover and refrigerate 8 hours or overnight. Preheat oven to 350°. Bake casserole at 350° for 40 minutes or until set. Top with 1/2 cup cheese, and bake an additional 20 minutes or until set. Let stand 10 minutes before serving.

Posted in Breakfast | Leave a Comment »