Looking For BRUNCH Suggestions, Please...

[Lynn B]

Hello! I am planning an early brunch in a few days and need your best suggestions, please!

I don't need A LOT of food... there will only be 6 of us. I'm thinking something sweet (does anyone have a favorite baked-type French Toast recipe they recommend?) and something savory (some type of breakfast casserole maybe????). If possible, I'd like items that I can prepare the night before and just pop in the oven in the morning.

I'll probably add a fresh fruit salad, coffee and juice.

I'm open to any suggestions, not just those mentioned above. But I do want something fairly quick and easy with not much last minute prep.

THANKS! :) xoxox!

Lynn

[newcook]

We have a brunch every week, my most requested recipe is Baked Oatmeal, the variation with cranberries and cherries.

Daniele

[hAndyman]

Here's a great way to jazz up a fruit salad, especially if you have a plumber's propane torch or a cook's butane torch. Looks fabulous, tastes great, and a real eyecatcher if you do it in front of guests!

Breakfast Brulée ...serves 6

1-1/2 cups fresh berries (sliced if necessary)
3 cups yogurt cheese
2/3 cup brown sugar

Divide berries among 6 custard cups. Spread yogurt cheese evenly over berries. Press brown sugar through a sieve to remove lumps. Sprinkle top of each cup with 2 Tbs brown sugar. Place cups on baking sheet and broil until brown sugar melts and begins to brown. Allow to rest a few minutes until firm.

Yogurt Cheese

Line a sieve or colander with several layers of cheesecloth ( or a layer of 3 overlapping coffee filters) and place over a deep bowl. Pour yogurt into sieve and cover loosely. Let sit in refrigerator for 3 to 24 hours (until thickened to desired consistency). Discard liquid. Store in refrigerator.

Notes: - 6 cups (1.5 litres) yogurt yields about 3 cups (750 ml) yogurt cheese.
- Other fruits (diced or sliced) can be used with or without the berries.
- Some honey or sugar can be added to the yogurt cheese to sweeten it, or a sweetened, flavoured yogurt can be used eg. vanilla, lemon, etc.
- This can be made without draining the yogurt; it will be a little less creamy and richly flavoured, but still very good.
- Using a blowtorch or salamander makes caramelizing the sugar a lot easier and quicker.

[Kathy B]

That Fruit Brulee looks great, Andy! I am copying it to try as soon as the summer fruits start to come into season. Thanks for sharing!

[stefania4]

For do-it-the-day-beforeness, you can't beat banana bread, and perhaps a spinach-mushroom quiche for the savory dish?

[Luv to Cook]

For my last brunch, I used the following recipe (CL 2004) on bagels. It was a huge hit and was soooo easy. I just made the salmon topping the night before and plopped it into a pretty bowl. Had bagels next to the toaster with different cream cheeses. Guests just toasted their own bagels and topped with the cream cheese and salmon.

Smoked Salmon Crostini

You can prepare the salmon topping earlier in the day and keep it refrigerated until ready to assemble. These appetizers look great assembled like canapés; however, for a more informal get-together, you can set the toasts, cheese, and salmon mixture out and invite guests to build their own crostini.

1/2 cup chopped fennel bulb
1/4 cup chopped green onions
1 tablespoon extravirgin olive oil
2 teaspoons chopped fresh dill
1 teaspoon grated lemon rind
1 1/2 tablespoons fresh lemon juice
1 teaspoon freshly ground black pepper
3/4 pound cold-smoked salmon, cut into thin strips
48 (1/2-inch-thick) slices French bread baguette, toasted (about 1 1/2 pounds)
1/2 cup light garlic-and-herbs spreadable cheese (such as Alouette Light)
Fresh dill sprigs (optional)

Combine the first 8 ingredients; cover and chill at least 1 hour. Spread each toast slice with 1/2 teaspoon cheese; top each with 1 tablespoon salmon mixture. Garnish with fresh dill sprigs, if desired.

Yield: 24 servings (serving size: 2 crostini)

[MISSINDI]

Barefoot Contessa's Salmon Frittata is very simple and yummy. You might want to check out this thread (http://community.cookinglight.com/showthread.php?s=&threadid=66528&highlight=brunch+review). Hope it helps! :D

[Sami]

I made the March BA recipe for brunch today. It was Baked French Toast with pecans. I will post it tomorrow if you want. It was not low-fat but it was delicious.

Sami

[Gail K.]

This is excellent!

French Toast Soufflé
From Cooking Light


A firm white bread produces the best texture in this make-ahead breakfast casserole.

10 cup (1-inch) cubed sturdy white bread (such as Pepperidge Farm Hearty White, about 16 (1-ounce) slices)
Cooking spray
1 (8-ounce) block 1/3-less-fat-cream cheese, softened
8 large eggs
1 1/2 cups 2% reduced-fat milk
2/3 cup half-and-half
1/2 cup maple syrup
1/2 teaspoon vanilla extract
2 tablespoons powdered sugar
3/4 cup maple syrup

Place bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla, and mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.
Preheat oven to 375°.

Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375° for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup.

Yield: 12 servings (serving size: 1 slice of souffle and 1 tablespoon maple syrup)

NUTRITION PER SERVING
CALORIES 346(30% from fat); FAT 11.5g(sat 5.5g,mono 3.8g,poly 1g); PROTEIN 11.6g; CHOLESTEROL 169mg; CALCIUM 131mg; SODIUM 396mg; FIBER 2.7g; IRON 1.9mg; CARBOHYDRATE 51.7g

Cooking Light, APRIL 2000

[Lynn B]

Thank you all for the GREAT suggestions! I am lovin' them all!

Please keep 'em coming! :)

Lynn

PS Sami, your recipe intrigues me and sounds delicious! How "non-light" is it?!!!

[Chelle D]

I second the French Toast Souffle, it is very good. I know this one is popular here as well and everytime I make it, people enjoy it.




* Exported from MasterCook *

Farmer's Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups hash browns, frozen -- shredded
3/4 cup cheese -- shredded
1 cup ham -- diced
1/4 cup sliced green onions
4 eggs -- or 1 c Egg Beaters
1 can evaporated skim milk -- (12-ounce)
1/4 tsp. pepper
1/8 tsp. salt

INSTRUCTIONS:
Grease a 2 quart square baking dish. Arrange potatoes evenly in the bottom
of
the dish. Sprinkle with cheese, ham and green onion.

In a medium mixing bowl, combine eggs, milk, pepper and salt. Pour egg
mixture over potato mixture ini dish (The dish may be covered and
refrigerated
at this point for several hours or overnight.) Bake, uncovered, in a 350º
oven for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled)
or
till center appears set. Let stand 5 minutes before serving.

Yield: 6 servings

NUTRITIONAL INFORMATION:
Calories 247 Fat 12g Protein 18g Carbs 18g Sodium 516mg


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Per Serving (excluding unknown items): 206 Calories; 6g Fat (26.4% calories from fat); 13g Protein; 25g Carbohydrate; 2g Dietary Fiber; 139mg Cholesterol; 451mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

[bobmark226]

For the savory, I'd recommend the Breakfast Tortilla Strata. It's a "night before" dish, which makes it even easier!

Bob

************


Breakfast Tortilla Strata

Putting this dish together and chilling it the night before gives the tortillas time to soak up the batter, which makes the strips puff when baked the next day.


1 cup bottled salsa
1 cup canned black beans, rinsed and drained
10 (6-inch) corn tortillas, cut into 1-inch strips
Cooking spray
1 cup (4 ounces) preshredded reduced-fat Mexican blend or Monterey Jack cheese, divided
1 cup low-fat sour cream
1 cup fat-free milk
1/2 teaspoon salt
2 large eggs
2 large egg whites
1/4 cup thinly sliced green onions

Combine salsa and beans in a bowl. Place one-third of tortilla strips in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/3 cup cheese and about 1 cup salsa mixture. Repeat procedure with one-third of tortilla strips, 1/3 cup cheese, and remaining salsa mixture; top with remaining tortilla strips.
Combine sour cream and next 4 ingredients (sour cream through egg whites); stir with a whisk. Stir in onions. Pour over tortilla strips; sprinkle with 1/3 cup cheese. Cover and chill 8 hours or overnight.

Preheat oven to 350°.

Remove dish from refrigerator. Let stand at room temperature 10 minutes. Cover and bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until lightly browned.

Yield: 6 servings

CALORIES 292 (28% from fat); FAT 9.2g (satfat 4.5g, monofat 2.7g, polyfat 1.1g); PROTEIN 17.7g; CARBOHYDRATE 36.5g; FIBER 4.7g; CHOLESTEROL 93mg; IRON 2.2mg; SODIUM 755mg; CALCIUM 335mg;
Cooking Light, MARCH 2001

[Rae]

My favorite is:

Green Eggs and Ham

2 T. butter
1/4 C. green onions
6 eggs
2 T. milk, cream, or sour cream
1/4 C. chopped ham
1/2 or entire avacado, chopped

Saute green onions in melted butter. Turn heat to medium low and scramble eggs until almost set. Gently stir in ham and avacado. Serve when heated through.

It does require some last minute work but is delish!

[lorilei]

If you can spare a few calories -- this is to DIE for. I make it every year for my Thanksgiving brunch. And we love to sub spinach for the broccoli.

EGGS BENEDICT BREAD PUDDING

6 English muffins
3 cups 1-inch broccoli flowerets (from about 1 bunch)
6 ounces Canadian bacon
1 teaspoon vegetable oil
4 hard-boiled large eggs
1 cup coarsely grated Jarlsberg cheese (about 4 ounces)
2/3 cup chicken broth
3 uncooked large eggs
1/4 cup fresh lemon juice
1 cup heavy cream
1 cup milk
1 tablespoon unsalted butter, softened

Split muffins. In a large baking pan dry muffin halves, uncovered, at room temperature 12 hours. (Alternatively, dry muffin halves in a 250°F oven 1 hour.)
Butter a 13- by 9- by 2-inch baking dish (about 3 quarts).

In a large saucepan of boiling salted water cook broccoli until crisp-tender, about 3 minutes, and drain in a colander. Refresh broccoli under cold running water and drain well.

Coarsely chop bacon. In a heavy skillet cook bacon in oil over moderate heat, stirring, 3 minutes. Drain bacon well on paper towels.

Chop hard-boiled eggs. Arrange muffin bottoms, split sides up, in one layer in baking dish and sprinkle evenly with hard-boiled eggs, bacon, broccoli, Jarlsberg, and salt and pepper to taste.

In a small heavy saucepan bring broth to a boil. In a bowl whisk together 2 uncooked eggs and lemon juice. Whisk half of broth in a stream into egg mixture and whisk mixture into broth remaining in pan. Cook mixture over moderately low heat, stirring, until thickened (do not let boil). In bowl whisk together remaining uncooked egg, cream, milk, and salt and pepper to taste and whisk in lemon mixture in a stream until combined well. Pour custard slowly and evenly over muffins in baking dish.

Butter muffin tops and quarter them. Arrange muffin pieces on top of custard, buttered sides up. Chill pudding, covered, at least 1 hour and up to 12. (If chilling pudding 12 hours, bottom muffin layer will develop a custardlike consistency.)

Preheat oven to 350°F.

Bake pudding in middle of oven until custard is set, about 30 minutes.

Serves 6 as a brunch main course.
Gourmet
December 1997

[Schmee]

I've been collecting French Toast recipes from this board for a brunch I plan on making soon. I have not tried any of them yet,but they were all recommended by someone on the BB.

CREME BRULEE FRENCH TOAST
1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Serve hot French toast immediately.
Makes 6 servings.

Blueberry Stuffed French Toast
12 slices French bread -- cut into 1-inch
cubes
2 pkgs cream cheese -- (8 oz) chilled, and
cut into 1-inch cubes (I use neufchatel
cheese)
1 C fresh blueberries -- rinsed and drained
(can use frozen)
12 large eggs (I use 1/2 egg sub and 1/2 eggs)
1/3 C maple syrup
2 C milk
Blueberry Syrup
1 C sugar
2 TB cornstarch
1 C water
1 C fresh blueberries -- rinsed and drained
(can use frozen)
1 TB unsalted butter

Grease a 13x9-inch baking pan. Place 1/2 the bread cubes evenly in prepared pan. Scatter cream cheese over bread and sprinkle with 1 C blueberries. Arrange remaining bread cubes over blueberries. In a large bowl combine eggs, syrup, and milk. Whisk to blend. Pour over bread mixture. Cover with foil and refrigerate overnight.

Preheat oven to 350 degrees. Bake, covered with foil, in middle of oven 30 minutes. Remove foil and continue baking 30 minutes, or until puffed and golden brown.

In a small saucepan combine sugar, cornstarch, and water over medium-high heat. Cook, stirring occasionally, 5 minutes or until thickened. Stir in 1 C blueberries and simmer, stirring occasionally 10 minutes, or until most berries burst. Add butter and stir until melted (may be prepared up to 1 day in advance. Chill and reheat gently).

Serve the syrup with the french toast, or top the french toast with syrup while still in the pan

Banana-Stuffed French Toast
1 cup mashed ripe banana
1/2 teaspoon lemon juice
4 (1-inch-thick) slices Italian bread
1 cup skim milk
2 tablespoons brown sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
4 large egg whites
2 large eggs
2 teaspoons margarine, divided
1/2 cup maple syrup

Combine banana and lemon juice in a small bowl. Stir well; set aside.
Cut bread slices in half crosswise; cut a slit through cut sides of each piece of bread to form a pocket. Stuff 2 tablespoons banana mixture into pocket of each piece of bread.

Combine milk and next 6 ingredients (milk through eggs) in a large shallow dish, and stir well with a whisk. Arrange stuffed bread pieces in a single layer in dish, turning to coat. Cover and chill 45 minutes or until milk mixture is absorbed, turning bread pieces over after 20 minutes.

Melt 1 teaspoon margarine in a large nonstick skillet over medium heat; add half of bread pieces. Cook 4 minutes. Carefully turn bread over; cook 3 minutes or until browned. Repeat procedure with remaining margarine and bread pieces. Serve with maple syrup.
Yield: 4 servings (serving size: 2 bread pieces and 2 tablespoons maple syrup)

Baked French Toast with Berries
1 loaf french bread -- (8 oz.) cut into about 3/4 inch slices
4 eggs -- beaten
2 cups milk
1/4 cup granulated sugar
1 T. pure vanilla extract
2/3 cup all-purpose flour
1/3 cup packed light brown sugar
1/2 t. ground cinnamon
1/4 cup butter
1 cup fresh or frozen blueberries
1 cup sliced strawberries

Lightly grease a 3 qt. rectangular baking dish (9x13). Arrange bread slices in pan.
In a large bowl, stir together eggs, milk, granulated sugar, and vanilla.
Slowly pour over bread. Press lightly with the back of a large spoon to moisten bread.
Cover and chill in the fridge for 8 to 24 hours.
In a bowl combine flour, brown sugar, and cinnamon. Using a pastry blender, cut in butter until pieces are the size of small peas. Cover; chill in fridge up to 24 hrs.
Before baking, sprinkle blueberries over bread; sprinkle flour mixture over berries.
Bake, uncovered, in a 350 deg. oven 25 to 30 minutes or until knife inserted off-center comes out clean. Let stand 5 minutes; top with strawberries and whipped cream, if desired. cut into squares.

Serving Ideas : I served it with sausage links, sliced strawberries, and Yoplait custard style vanilla yogurt mixed with a little bit of brown sugar.
NOTES : I used 3 whole eggs and 2 egg whites; 2 % milk; a little more cinnamon; a little more blueberries; and more strawberries. I made it in an 8.5 x 11 inch pan. In the morning I let it sit on the counter for about 30 min. before I baked it since I used a Pyrex pan. I also had to bake it a little longer--probably close to 40 minutes.
summer and got raves on it at the baby shower for which I made it.

Orange-Pecan French Toast Casserole
1 cup packed brown sugar
1/3 cup butter, melted
2 tablespoons light-colored corn syrup
Cooking spray
1/3 cup chopped pecans
1 teaspoon grated orange rind (zest the orange before you juice it)
1 cup fresh orange juice (juice of one orange)
1/2 cup fat-free milk
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 large egg whites
2 large eggs
12 (1-inch-thick) slices French bread (about 1 pound)
Combine brown sugar, butter, and corn syrup; pour into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle chopped pecans evenly over sugar mixture.
Combine rind and next 7 ingredients (rind through eggs); stir with a whisk. Arrange bread slices over pecans in dish; pour egg mixture over bread. Cover and refrigerate 1 hour or up to overnight.
Preheat oven to 350°.
Carefully turn bread slices over to absorb excess egg mixture. Let stand at room temperature 20 minutes. Bake at 350° for 35 minutes or until lightly browned.
Yield: 12 servings

Challah French Toast
Makes 8 large slices
6 extra-large eggs
1 1/2 cups half-and-half or milk
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 tablespoon good honey
1/2 teaspoon kosher salt
1 large loaf of challah or brioche bread
Unsalted butter
Vegetable oil

To serve:
Pure maple syrup
Good raspberry preserves (optional)
Sifted confectioner's sugar (optional)

Preheat oven to 250 degrees.

In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah into 3/4-inch slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.

Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, rasberry preseved, and/or confectioner's sugar.

[PAMMELA]

Originally posted by lorilei
If you can spare a few calories -- this is to DIE for. I make it every year for my Thanksgiving brunch. And we love to sub spinach for the broccoli.

EGGS BENEDICT BREAD PUDDING

OMG this sounds SO GOOD!! I was going to make the Stuffed French Toast casserole for this Sunday as we have friends visiting, but I think I'll make this instead!! We LOVE eggs benedict! I have a couple questions. I'd probably definitely sub spinach for the broccoli, that sounds really good. How much? 3 cups still? Also we aren't big ham eaters so I always sub regular bacon...I assume this would still work just as well?

Thanks for this recipe!!!

[lorilei]

Originally posted by PAMMELA
OMG this sounds SO GOOD!! I was going to make the Stuffed French Toast casserole for this Sunday as we have friends visiting, but I think I'll make this instead!! We LOVE eggs benedict! I have a couple questions. I'd probably definitely sub spinach for the broccoli, that sounds really good. How much? 3 cups still? Also we aren't big ham eaters so I always sub regular bacon...I assume this would still work just as well?

Thanks for this recipe!!!

Last time I made this, I used a 10 oz package of frozen spinach -- just thawed and drained. It was a bit sparse on the veggie end, but it lent enough color and flavor to be effective.

I can't speak to the bacon sub -- but if you do this regularly, I'd trust your judgement over mine :)

[Lys]

Pam - I would love to hear how this is with the substitutions you are making... if you have a chance, post a review!!!!

[PAMMELA]

Originally posted by lorilei


Last time I made this, I used a 10 oz package of frozen spinach -- just thawed and drained. It was a bit sparse on the veggie end, but it lent enough color and flavor to be effective.

I can't speak to the bacon sub -- but if you do this regularly, I'd trust your judgement over mine :)

I'd much prefer to use fresh spinach! I think i'd just blanch it quickly. Oh and at LEAST 1 lb. of bacon for sure!!! Me and DH eat a whole pound for just us when we make eggs benedict! He's not real keen on "bread pudding" texture either...is it really "puddingy"? Thanks again.

[lorilei]

Originally posted by PAMMELA
He's not real keen on "bread pudding" texture either...is it really "puddingy"? Thanks again.

Fresh spinach would work well for this recipe! So, I wouldn't discourage you at all.

And, as far as the "pudding texture" -- no, it's not a true bread pudding texture (the firmness of the English muffins helps out with that). We used whole grain English muffins the last time we made it -- and that helped to give it a more firm texture as well.

[PAMMELA]

Ok, I'm convinced! Fresh spinach and regular bacon it is!! I'll post a review on Monday!

[capres]

This is so fun and different. You can't make it totally ahead, but you can brown up the sausage or whatever the night before.


Breakfast Pizza


1 thin Boboli crust
10 - 12 eggs, softly scrambled
1 lb sausage, browned (I use the RF Jimmy Dean's which is 12 oz.)
or bacon or ham bits
sliced mushrooms, optional
cheese - I use whatever I have on hand, usually Monterey Jack/Colby blend, mild cheddar and some mozzarella

butter the crust to keep it moist and layer ingredients in the order above
Bake at 325 until cheese is melted (10-15 minutes)

Sorry, I don't measure, just throw on 2 handfuls of each cheese


Carol

[jabelt]

One more savory option for you...

I got a recipe from a cooking class that was for individual baked breakfast cups made out of ham that were filled with egg. It was both pretty and tasty. I don't have the recipe with me, but will post if you are interested. Just let me know.

[Sami]

Lynn, the recipe is very like what Schmee posted. I halved .

Baked French Toast with Pecans
This dish is assembled the day ahead so the buttery sauce can soak into the bread
6 serviings

1/2 cup unsalted butter
1/2 cup brown sugar
1/2 cup maple syrup
1 cup coarsely chopped pecans

8 large eggs
1 1/2 cups half and half (I used regular because I had it but otherwise would have used FF here)
1 1/2 tsp cinnamon
1 tsp vanilla
1 1-pound unsliced challah or other egg bread, cut 1 1/4 in thick slices

Melt butter with brown sugar and maple syrupn until smooth. Transfer to a 13X9 glass baking dish . Sprinle chopped pecans on top.

Whisk eggs, half and half, cinnamon and vanilla in a large bowl to blend. Dip bread into egg mixture and arrange in single layer in the pan. Pour remaining egg mixture over the bread. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350. Bake French toast uncovered until golden brown and puffed and knife insertedinto the center comes out clean, about 40 min. Cut into 6 pieces, Serve pecan side up with additional warm maple syrup.

Bon Appetit, March 2005, page 36.

I will definitely make this again.

Sami

[MISSINDI]

Originally posted by jabelt
One more savory option for you...

I got a recipe from a cooking class that was for individual baked breakfast cups made out of ham that were filled with egg. It was both pretty and tasty. I don't have the recipe with me, but will post if you are interested. Just let me know.

I'm interested! I have a few recipes for similar dishes, but would love a tried-and-true. :D

[newcook]

http://i.timeinc.net/recipes/i/recipes/rs/2003/baked-potato-rs-659302-l.jpg
I recently made this recipe and thought it was really delicious and it was also a very nice presentation. I cooked it a tad longer than recommended (17 minutes) because I didn't want the eggs to be runny, only barely firm. I used mild Italian sausage which I had cooked the day before.


* Exported from MasterCook *

Baked-Potato Eggs

Recipe By :Jane Kirby
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast and Brunch Easy
Egg Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 baking potatoes
2 tablespoons butter
1/4 cup grated Parmesan
2 precooked turkey sausages -- diced
4 large eggs

Heat oven to 400° F. Scrub the potatoes and pierce each with the tines of a fork. Bake until fork-tender, about 45 minutes. Carefully cut each potato in half. Scoop out the insides and stir in the butter and cheese. Fold in the sausages. Spoon the mixture back into the potato halves, creating a hollow in each center. Break 1 egg into each hollow. Arrange on a baking sheet and cook 10 to 15 minutes or until set.

Description:
"Update your cheese-and-butter original by using grated Parmesan, diced turkey sausage, and a few eggs. You'll add protein and lots of flavor to the one-dish meal."
Source:
"Real Simple, APRIL 2003"
S(Internet Address):
"http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=659302"
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NOTES : Nutritional Information
CALORIES 230(0% from fat); FAT 13g (sat 6g); CHOLESTEROL 231mg; CALCIUM 95mg; CARBOHYDRATE 19g; SODIUM 148mg; PROTEIN 10mg; FIBER 2g; IRON 2mg

Baked potatoes have long been an easy, budget-friendly meatless menu idea. Bake the potatoes once, then add the yummy extras and make a hollow for the egg, then bake again until the egg is set.

Nutr. Assoc. : 0 0 0 0 0

[heavy hedonist]

Thank you all for the GREAT suggestions! I am lovin' them all!

Please keep 'em coming! :)



just posted a good and pretty Strawberry Brunch Bread on the frozen Strawberries thread-- it's baked in a fluted tube, and you fill the center with sliced fresh fruit (or sweetened whipped cream, to be naughty!) and show it off at the table before slicing.

[heavy hedonist]

if you have a waffle iron, most people never get them homemade these days, and go wild over them! i sub out 2-3 Tbsp flour for unsweetened cocoa and add chocolate mini-chips to my regular recipe to get chocolate waffles. you can make them a day ahead and crisp up in the oven for serving, too.

[ssusan]

I made this for dinner last night, but my husband and I agree it would be wonderful for brunch. It is kind of frittata like.
-Susan
* Exported from MasterCook *

Crustless Tomato-Ricotta Pie

Recipe By :Good Housekeeping Magazine, August 2008
Serving Size : 0 Preparation Time :0:00
Categories : Pie, Main Dish Summer
Tomatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 container (15 ounce) part-skim ricotta cheese
4 large eggs
1/4 Cup freshly grated Pecorino Romano cheese
1/4 Cup low fat (1percent) milk
1 Tablespoon cornstarch
1/2 Cup Loosely Packed Fresh Basil Leaves -- chopped
1/2 Cup Loosely Packed Fresh Mint Leaves -- chopped
1 pound Ripe Tomatoes (3 Medium) -- thinly sliced
Salt & Pepper


Preheat oven to 375 degrees. In large bowl, whisk ricotta, eggs, Romano, 1/2 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper until blended.

In measuring cup, stir milk and cornstarch until smooth; whisk into cheese mixture. Stir in basil and mint.

Pour mixture into nonstick 10-inch skillet with oven-safe handle. Arrange tomatoes on top, overlapping slices if necessary. Bake pie 35-40 minutes or until lightly browned and set around edge and center is puffed. Let stand 5 minutes before cutting.
The magazine's notes say to try 2 tablespoons chopped fresh oregano or 1/4 cup chopped fresh dill in place of basil



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Per Serving (excluding unknown items): 326 Calories; 20g Fat (56.8% calories from fat); 25g Protein; 9g Carbohydrate; trace Dietary Fiber; 848mg Cholesterol; 281mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

[Peggy C.]

I tried the blueberry french toast that Schmee listed and enjoyed it very much. I added a little almond extract to the egg/milk mixture and that was very yummy. It got raves from my guests as well.

[Alleycat]

Baked French Toast with Pecans
This dish is assembled the day ahead so the buttery sauce can soak into the bread
6 servings

1/2 cup unsalted butter
1/2 cup brown sugar
1/2 cup maple syrup
1 cup coarsely chopped pecans

8 large eggs
1 1/2 cups half and half (I used regular because I had it but otherwise would have used FF here)
1 1/2 tsp cinnamon
1 tsp vanilla
1 1-pound unsliced challah or other egg bread, cut 1 1/4 in thick slices

Melt butter with brown sugar and maple syrupn until smooth. Transfer to a 13X9 glass baking dish . Sprinle chopped pecans on top.

Whisk eggs, half and half, cinnamon and vanilla in a large bowl to blend. Dip bread into egg mixture and arrange in single layer in the pan. Pour remaining egg mixture over the bread. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350. Bake French toast uncovered until golden brown and puffed and knife insertedinto the center comes out clean, about 40 min. Cut into 6 pieces, Serve pecan side up with additional warm maple syrup.

Bon Appetit, March 2005, page 36.




I made this last night for a brunch today. Delicious!! I made a few modifications to lighten it -- 4 eggs/8 egg whites; 5 TBSP butter; skim milk; 1/3 cup brown sugar; no nuts (preference).

We will definitely have this again! Thanks for sharing the recipe :)

[heavy hedonist]

The blueberry stuffed french toast is one i make also; although i got it from TOH, not this thread. Very good and easy-- i rip up french bread for it, not bothering to cube. It's really a sort of bread pudding anyway.
and since this thread has been resurrected, might as well add to it-- CL's Sourdough Stuffing with Sausage and Pears is a wonderful dish that shouldn't be reserved for Thanksgiving; I vegified it using veg broth and Boca Italian Links, roasted the pairs instead of sauteeing them, and it got munched up by my cooking club, who were not vegetarian at all. I used basil and oregano instead of tarragon, which I loathe. It would be wonderful with fresh rosemary, though. And a nice medium bodied red wine with up-front fruit, or a buttery dry white. Something rich but not cloying.

Sourdough Stuffing with Sausage and Pears

Sourdough bread gives the stuffing a tangier flavor than French bread, but you can use the latter in a pinch.
Yield: 12 servings (serving size: about 3/4 cup)

Ingredients

8 cups (1/2-inch) cubed sourdough bread (about 12 ounces)
1 pound turkey Italian sausage
Cooking spray
5 cups chopped onion (about 2 pounds)
2 cups chopped celery
1 cup chopped carrot
1 (8-ounce) package presliced mushrooms
2 cups (1/2-inch) cubed peeled Bartlett pear (about 2 medium)
1 1/2 tablespoons chopped fresh basil
2 teaspoons chopped fresh tarragon
1 teaspoon salt
1 1/2 cups fat-free, less-sodium chicken broth
1/2 teaspoon freshly ground black pepper

Preparation

Preheat oven to 425°.
Arrange bread in a single layer on a baking sheet. Bake at 425° for 9 minutes or until golden. Place in a large bowl.

Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, and cook for 8 minutes or until browned, stirring to crumble. Add sausage to bread cubes, tossing to combine. Set aside.

Return pan to medium-high heat. Add onion, celery, and carrot; sauté 10 minutes or until onion begins to brown. Stir in mushrooms; cook 4 minutes. Stir in pear, basil, tarragon, and salt; cook 4 minutes or until pear begins to soften, stirring occasionally. Add pear mixture to bread mixture, tossing gently to combine. Stir in broth and pepper.

Place bread mixture in a 13 x 9-inch baking dish coated with cooking spray; cover with foil. Bake at 425° for 20 minutes. Uncover; bake stuffing an additional 15 minutes or until top of stuffing is crisp.

[foodie18]

I tried the blueberry french toast that Schmee listed and enjoyed it very much. I added a little almond extract to the egg/milk mixture and that was very yummy. It got raves from my guests as well.

Ditto. I made it for a brunch last fall and it was great, though I didn't add extra extract. when I did a "dry run" before the brunch, I made it without the blueberries because I was out. I actually think I liked it better without. Also, it puffs significantly so is very pretty coming out of the oven but it deflates as soon as you blink, so serve it immediately.