Sausage Scramble Bowl

This item is popular on fast food menus and in the freezer section of grocery stores because it is full of yummy goodness. My version is scaled down for a breakfast for two but you can easily scale it up it to ensure you have portions for on-the-go meals later in week.

Sausage Scramble Bowl

1 medium russet potato
1/2 lb bulk breakfast sausage
1 bell pepper, diced
4 ounces extra sharp cheddar cheese, grated
5 eggs
1/4 cup milk
salt and pepper to taste

Wash and cut potato into a small dice. Place in a saucepan with cold water and bring to a boil. Cook, stirring occassionally, until the potatoes are fork tender. Drain and let sit in the hot saucepan until needed.

Brown sausage in a medium skillet. Break it into small pieces and cook until no longer pink. Remove from skillet to a paper towel covered plate.

Place the potatoes in the skillet and brown slightly. Once they’ve gained some color, add in the diced bell pepper and cook until just tender. Remove from skillet.

If necessary, add a tablespoon of butter to the pan. Scramble the eggs with the milk and sprinkle in some salt and pepper. Pour the eggs into the skillet and then scatter the grated cheese over the top. Gently stir the eggs to keep them soft. When done, add in the sausage, potatoes and bell pepper. Stir to combine and then distribute to bowls for devouring.

 

To store and reheat: Place in an airtight container. Cool in the refrigerator before moving to the freezer. Place a portion (about 1 1/2 cups) in a microwave safe bowl. Defrost on half power for a minute before moving to full power for a minute to a minute and a half to heat through.

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Baked Brunch Bombshell

We started the morning with some Monkey Bread (from the freezer section of most grocery stores) but that was way too much sugar to satisfy us for long. I made up a terrific skillet dish for brunch – filled with sausage, grits, cheese and eggs, it is very satisfying and delicious. If you wanted a nicer presentation, you could cook it in a 9×13 casserole dish.

Grits Sausage Brunch Casserole

1 lb bulk sausage
1 cup grits – not instant!
3 cups water (or, for a more savory casserole use chicken broth, I did 2 cups chicken broth plus one cup water)
2 cups milk, divided
1/2 teaspoon salt
2 cups sharp cheddar cheese
4-6 large eggs
1/2 teaspoon black pepper

Brown the sausage in a large, 12 inch cast iron skillet. Drain off the grease.

Bring water, broth and 1 cup milk to a boil – with one cup of grits, you will need 4 cups total liquid to boil it in. Whisk in the grits and the salt. Stir regularly until grits are cooked.

Slowly add in the cheddar cheese by the handful until it is all melted together. Beat the eggs with the remaining cup of milk and the black pepper. Slowly stir egg mixture into the grits. Stir in the sausage and the transfer the casserole back to the cast iron skillet.

Slide the skillet into a preheated 350 degree F oven and bake for 50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

 

Miryam’s Amazing Strudel

I have to say I was a little intimidated when Victoria gave me this recipe. I once saw strudel being made and they had stretched this piece of dough until it was as big as a dining room table and thin enough to read the newspaper through. However, her mom’s method had the dough being divided into four pieces, so it didn’t have to be stretched so much. I found stretching it 18 by 12 inches was sufficient to make thin layers. And, because, I was dividing it into fourths, I decided to add a classic apple filling to half of them (leaving the others with her mom’s classic cinnamon raisin nut version).

Most recipes I read recommended using a high gluten bread flour, so I did that, as the original recipe only specified flour. I also soaked the raisins to soften them for about 5 minutes in hot water before draining them and patting them dry. As I’m allergic to walnuts, I used pecans instead but left walnuts in the recipe.

I used a food processor to make the dough, although you can mix everything together in a bowl and knead until a smooth dough forms. I also divided my dough in half before resting – I did half the dough after the four hour rest and the rest for brunch the next morning.

Sesame coated cinnamon raisin nut strudel

Miryam’s Amazing Strudel

Strudel Dough

4 cups bread flour
1 stick butter, melted
1 cup boiling water
2 tablespoons white vinegar

 

Cinnamon Raisin Nut Filling (makes two)

1 cup sugar
2 teaspoons cinnamon
1/2 cup grated coconut
1/2 cup crushed walnuts
1/2 cup plumped, well drained raisins
1 teaspoon vanilla extract
1/4 cup butter (half a stick), melted

  

Apple Nut Filling (makes two)

3 medium apples, peeled, cored and grated
2 teaspoons lemon juice
1/3 cup white sugar
1 teaspoon cinnamon
1/3 cup light brown sugar
1/2 cup walnuts, chopped
1/2 cup plumped, well-drained raisins (optional)
1/4 cup butter (half a stick), melted

  

Strudel base

1 stick butter, melted

  

Toppings

1/2 cup sesame seeds
1/4 cup cinnamon sugar
1 egg

  

Place butter, water and vinegar in a bowl of a food processor and pulse to combine. Add the flour and and process until the dough is smooth. Remove to a well buttered bowl and cover. Let rest in the fridge for 4 hours or overnight. If you let it rest overnight, let it warm on the counter for an hour or two before attempting to roll out.  

Preheat oven to 400 degrees F

For Cinnamon Raisin Nut Filling: Combine all the filling ingredients together.  

For Apple Filling: Toss the prepared apples with the lemon juice. Stir together with the rest of the ingredients. If it is super liquidy, add 1 tablespoon corn starch and stir well.

Divide each filling into two portions and set aside while you prepare the dough.

Divide dough into 4 parts. Take off any rings, bracelets and watches and have your arms bare to the elbow. Pat the dough into the shape of a rectangle. Set the piece of dough on the center of your work surface and roll out in each direction with a rolling pin. Let the dough rest for a few minutes. Lifting up a section, gently stretch the dough out on the sides, using the back of your hands and working your way around the entire rectangle. It should be semi-translucent in some places, but be careful not to tear it. Don’t worry too much if you do, though, as the many layers will hide the rips.  

Drip butter onto the dough – it is too delicate to brush with butter. Place dollops of one portion of filling on the buttered dough and gently spread out, being careful not to tear the dough. Brush exposed ends with melted butter, fold in sides of dough, then gently roll dough into a cylinder. Seam should be on the bottom.

Score the top of the strudel in portion-sized sections before you put it in the oven. The knife marks will make a clean slice easier after the strudel is baked.

Brush an egg mixed with 1 tablespoon of water on top of the cylinders. Sprinkle with sesame seeds on the cinnamon raisin nut filled ones and with cinnamon sugar for the apple filling.

Bake on a greased baking pan for 30 minutes, rotating once midway through baking. Begin rolling out the dough for the next strudel while one is cooking. Follow above directions for filling and rolling and baking.

Slice when hot. Serve with ice cream or with coffee/tea and it is even better served cold the next day.

 

Cinnamon sugar coated apple strudel

Quesadillas con Huevos

Wanting something different for breakfast, I decided to try to make a breakfast quesadilla. I’ve done breakfast burritos with scrambled eggs but I wanted my eggs soft cooked this time. I love black beans, so I knew those were going on it and I could use them to corral the egg. I used part of a drained can of Ro-Tel tomatoes and green chilis instead of salsa, so the final result had the added benefit of helping my girlfriend, who woke up with a congested head, open up her sinuses.

Quesadillas con Huevos

4 flour tortillas
1 can black beans
1 cup pepper jack cheese, grated
1/4 cup salsa, drained
2 eggs

Preheat oven to 450 degrees F.

Lightly toast tortillas over the stove burner. Warm the black beans in a saucepan.

Place two tortillas down on a baking sheet. Sprinkle on a layer of pepper jack cheese. Make a ring with some drained black beans. Sprinkle over the ring the salsa. Carefully break one egg in each of the rings. Sprinkle on a little more cheese.

Put the baking sheet in the oven for 3 minutes. Remove long enough to sprinkle on more cheese and place the remaining tortillas on top of the filled side. Bake for 3-5 minutes. Turn on the broiler and broil for up to two minutes more to make the top tortilla crunchy. If you want your eggs runny, instead of just soft, reduce the second bake time to 3 minutes.

Place onto large plates and cut into quarters. Serve with sour cream and additional salsa, if desired.

Sweet Potato Pancakes

For breakfast this morning I made some sweet potato pancakes. They were sweet enough to need only a splash of maple syrup and they went really well with some salty, smokey bacon.

To get the sweet potato mash, Michelle fills a crock pot with rinsed sweet potatoes and puts them on low overnight (6 to 8 hours). Don’t pierce them or anything or you’ll get a mess in the bottom of your crock pot! The next day, use a spoon to take the peel off. After mashing them, she stores them in 2 cup servings in zip top bags in the freezer. Perfect for making a side dish for dinner or adding into crescent roll or biscuit dough or, like here, in pancakes.

I didn’t have any buttermilk, so I used a combination of Greek yogurt and milk. You could also use sour cream in place of the Greek yogurt. If you have buttermilk, use 1 1/2 cup in place of the milk and Greek yogurt/sour cream.

Sweet Potato Pancakes

1 1/4 cups mashed sweet potato
1/2 cup plain Greek yogurt
3/4 cup milk
1 large egg
4 tablespoon unsalted butter, divided
1 cup all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon

Place sweet potatoes, Greek yogurt, milk and egg in a medium bowl. Melt 2 tablespoons butter and add to the mixture. Whisk to combine.

Stir together flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a large bowl and whisk to combine. Add wet ingredients to dry and stir until mixed. Do not overmix and, for best results, let the batter stand while you heat griddle and preheat oven to 200 degrees F.

Melt 1/2 tablespoon butter in a griddle over medium heat. Add batter by 1/4-cup measures. Cook until the first side is golden brown, about 2 minutes. Carefully flip and cook until browned on second side and pancakes are puffed, about 2 minutes longer. Transfer to a plate and set in the warm oven and repeat until all pancakes are cooked, adding more butter to the griddle as necessary. Serve immediately with a little maple syrup.

Blueberry Buttermilk Pancakes

This is a quick recipe for buttermilk pancakes that is as easy as using a box mix and it includes Michelle’s favorite add in – blueberries. This recipe makes 6 to 8 pancakes, perfect for a meal for two. I started by using the powdered, dry buttermilk to make a cup of buttermilk for the recipe. To make sure it had that tang you get from real buttermilk, I added a little sour cream.

Blueberry Buttermilk Pancakes

1 1/4 cup all purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoon sour cream
2 tablespoons unsalted butter, melted
1/2 cup blueberries (use fresh or thawed frozen berries)
2 additional tablespoons unsalted butter, melted

Warm a pancake griddle over medium low heat while preparing the batter. Preheat oven to 200 degrees F, to have a place to stash cooked pancakes while cooking the next batch.

Stir together flour, sugar, baking powder, baking soda and salt in a large mixing bowl. In another bowl, whisk together the buttermilk, egg, sour cream and 2 tablespoons of melted butter. Add the liquid ingredients to the dry and gently stir until all the streaks of flour are incorporated. The batter will still be lumpy.

Brush a little bit of the additional melted butter on pancake griddle in the area where you will put batter. Using a ladle, pour out about 1/4 cup of batter over the butter. Sprinkle on a small handful of blueberries. Cook until the edges of the pancake are set, the top bubbles begin to break and the underside is golden brown. Flip over and cook the other side until it is golden brown.

Serve pancakes immediately or place them in the prepared oven. Using more melted butter, prepare the griddle for the next set of pancakes. Continue until all the batter is used up.

Personal Size Potato and Rosemary Frittata

I had a hankering for a frittata for breakfast but all the recipes I have call for 8 to 12 eggs. Great when having people over for brunch but, as I’m home alone, that wasn’t going to work. The recipe I came up with serves two typical appetites for breakfast or 1 very hungry person. If that one person can show some restraint, it will make both breakfast and lunch.

Personal Size Potato Rosemary Frittata

1 medium potato
1 tablespoon olive oil
1 small onion, thinly sliced (I used a mandolin slicer)
1 sprig of fresh rosemary, finely chopped (should give you about 1 teaspoon)
3 eggs
1/4 cup milk
salt and pepper to taste

Preheat oven to 450 degrees F.

Peel the potato and place in a saucepan of cold water. Bring to a boil and keep it there for 10 minutes. Remove potato and slice.

Meanwhile, in a small cast iron skillet, heat the oil. Add the onion slices. Cook over medium low heat, stirring regularly, for about 10 minutes, until they are lightly caramelized. Sprinkle on the rosemary for the final two minutes of cooking.

In a large bowl, whisk together the eggs, milk and salt and pepper. Stir in the potatoes and the onions and rosemary. Make sure everything is coated in egg.

Heat the skillet the onion was in and then pour in the egg mixture. Bringing the pan up to heat is an important step or the bottom of the frittata will stick to the pan. Cook for 2 minutes to allow the base to set. Run a knife along the edge to loosen. Transfer to the oven and let finish cooking, about 10 minutes. The top will be golden brown.

Transfer to a plate and either eat hot or at room temperature. It also makes for a terrific sandwich filling once cold. I put it between toasted slices of white bread but it is even better between slices of focaccia (recipes here, here and here).