Suggestions for office breakfast item

[sage]

Dear All,

My office is having a breakfast to raise funds for a charity we support. Several of us are volunteering to bring items and the rest of the office pays to eat. This event takes place next Wednesday so I do have some time to come up with something. I need some suggestions on what to bring.

Would prefer something non-sweet. These are what the others are already bringing:

Breakfast pizza
Taquitos
Sweet rolls
Breakfast bisquits
Jalepeno pie

Looks like eggy-items are covered? Can anyone think of anything? Maybe something hashbrown based? I usually just eat cereal so I kinda lose touch with all the various things that can be considered breakfast food... Suggestions much appreciated.

Thanks,
s.

[mochadelsol]

Off the top of my head I thought of the Farmer's Casserole, but you said the egg area was covered. How about an assortment of bagels and flavored cream cheeses. Oh I know how about the little assorments of small boxes of ceral just joking.

[mightyh]

The maple tea scones posted by tracey67 are really good and, imho, not too sweet.

Or maybe some biscotti to go with the morning coffee? There are lots of threads on biscotti recipes.

The Farmers casserole is great, but it is hash brown and egg based, so I don't know if you want to go that route.

[Grace]

How about some granola or yogurt or a fruit salad?

[leannebw]

What about a fruit salad or fruit platter with some vanilla yogurt on the side?

I know I prefer to eat light and healthy in the morning. Some of those choices would be a bit heavy for me.

[Lrimerman]

I like both the suggestions of the bagels and cream cheese (you could also add lox), and the fruit and yogurt with granola. There is a good homeade granola recipe at Foodtv.com Cooking Thin, I combined the technique she used and using water like she says, with the recipe from barefoot contessa, more cinnamon, and some honey. It was delish.

Can post later if you like.

Lisa

[wallycat]

Here are a few recipes from epicurious.com
I just did a "breakfast" search and there are over 400 to choose from

BREAKFAST EMPANADAS
Active time: 1 hr Start to finish: 1 1/4 hr
3 cups plus 2 teaspoons vegetable oil
2 Spanish chorizo links (spicy dried pork sausage; 6 to 8 oz), cut into 1/2-inch pieces
1 onion, chopped
1 lb boiling potatoes such as Yukon Gold, peeled and cut into 1/2-inch cubes
2 jalapeos, seeded and finely chopped
2 plum tomatoes, seeded and chopped
1/2 teaspoon ground cumin
1/4 cup finely chopped fresh cilantro
1/3 cup grated queso blanco or Monterey Jack
8 frozen empanada or turnover wrappers, thawed

Accompaniments: bottled or homemade salsa verde and sour cream

Heat 2 teaspoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chorizo and onion, stirring, until onion is softened. Add potatoes with salt and pepper to taste and cook, covered, stirring occasionally, until potatoes begin to turn golden brown, about 6 minutes. Stir in jalape˜os, tomatoes, and cumin and cook, uncovered, stirring occasionally, until potatoes are tender and golden brown, about 6 minutes. Transfer to a bowl and cool completely. Stir in cilantro, cheese, and salt and pepper to taste.

Roll out each empanada wrapper into a 6-inch round on a lightly floured surface. Put about 1/3 cup filling in center of each wrapper and form filling into a log. Moisten wrapper edges with a finger dipped in water and fold each wrapper over filling to form a half-moon. Press down around filling to force out air and seal by pressing edges together firmly with a fork.

Heat remaining 3 cups oil in a deep 12-inch skillet over moderate heat until hot but not smoking, then fry empanadas in 3 batches, gently turning, until golden brown, about 3 minutes. Transfer empanadas to paper towels to drain.

Cooks’ note:
• Empanadas may be filled 1 day ahead and chilled in 1 layer on a lightly floured plate, covered. Reseal edges if necessary.

Serves 4 (8 empanadas)
Gourmet
February 2000

CORNMEAL CREAM CHEESE PANCAKES WITH DRIED CRANBERRIES AND APRICOTS IN MAPLE SYRUP
We got the idea for these pancakes from The Compound Restaurant in Santa Fe, New Mexico, where hot polenta-mascarpone pancakes were the perfect finale to a delicious dinner. They also make a terrific breakfast.
Active time: 20 min Start to finish: 20 min

For syrup
1 cup pure maple syrup
1/4 cup dried cranberries
1/4 cup chopped dried apricots
2 teaspoons fresh lemon juice

For pancakes
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1/4 teaspoon salt
2/3 cup regular cream cheese spread (in tub; not whipped or block cream cheese)
2 large eggs
3/4 cup milk
2 tablespoons unsalted butter, melted

Make syrup: Simmer maple syrup and dried fruits in a saucepan, uncovered, until fruits are plumped, about 5 minutes.

Remove from heat and stir in juice.

Make pancakes: Preheat oven to 250°F.

Whisk together flour, cornmeal, baking powder and soda, sugar, and salt.

Whisk together cream cheese and eggs in a large bowl and gradually whisk in milk until smooth. Add flour mixture and whisk until just combined.

Heat a large griddle over moderate heat until hot enough to make drops of water scatter over its surface, then brush with some butter.

Spoon tablespoons of batter onto griddle, without crowding, to form 2 1/2-inch cakes. Cook pancakes 1 to 2 minutes on each side, or until golden and puffed. Transfer to a baking sheet and keep warm in oven. Make more pancakes in same manner, brushing griddle with butter for each batch.

Serve pancakes in stacks with syrup.

Makes 4 (breakfast) or 6 (dessert) servings.
Gourmet
October 2000


APPLE PECAN QUICK BREAD
Here's a terrific quick bread for any time of day. If there's any left over, this bread is great when lightly toasted and spread with some cream cheese. For an added tart flavor, substitute cranberries for half the apples.
1 3/4 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup orange juice
1/3 cup (5 1/3 tablespoons) unsalted butter, melted and cooled slightly
2 large eggs, lightly beaten
1 1/2 cups coarsely chopped golden Delicious apples
1/2 cup coarsely chopped pecans

Preheat oven to 350 degrees.

Grease a 9 x 5 x 3-inch loaf pan.

In a large bowl, sift together the flour, the sugar, the baking powder, and the salt, making a well in the center. Set aside. Stir in the liquid ingredients until just combined, being careful not to overmix. Gently stir in the apples and the pecans. Pour the batter into prepared pan and bake for 50-60 minutes or until a cake tester inserted into center of loaf comes out with moist crumbs attached. Do not overbake.

Makes 1 loaf.

The Magnolia Bakery Cookbook
Jennifer Appel and Allysa Torey
Simon & Schuster



POTATOES ROASTED WITH ROSEMARY AND SEA SALT
Mincing the garlic and chopping the rosemary the night before (and storing them in a resealable plastic bag in the fridge) makes preparation the next morning a snap.
8 ounces red-skinned new potatoes (about 3), each cut into 6 wedges
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse sea salt or other coarse salt
1/2 teaspoon ground black pepper

3 large garlic cloves, minced
1 1/2 teaspoons chopped fresh rosemary

Preheat oven to 400°F. Toss potatoes with oil, salt and pepper in medium bowl to coat. Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.

Add garlic and rosemary to potatoes; toss. Roast until potatoes are just tender, about 10 minutes. Transfer to plate; serve.

Makes 2 servings.
Bon Appétit
February 2002


CHEDDAR SCALLION DROP BISCUITS
Active time: 15 min Start to finish: 35 min
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
6 oz Cheddar, coarsely grated (1 1/2 cups)
3 scallions, finely chopped
1 cup well-shaken buttermilk

Preheat oven to 450°F.

Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in Cheddar and scallions. Add buttermilk and stir until just combined.

Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until golden, 18 to 20 minutes.

Makes 12 biscuits.
Gourmet
January 2002


FRESH CORN QUICHE
The Mainstay Inn offers this simple brunch dish.
3 large eggs
1/2 small onion, coarsely chopped
1 tablespoon all purpose flour
1 tablespoon sugar
1 teaspoon salt
1 1/3 cups half and half
3 tablespoons butter, melted
2 cups fresh corn kernels (cut from about 2 ears) or frozen, thawed
1 deep-dish frozen pie crust, thawed


Preheat oven to 375°F. Combine first 5 ingredients in processor; blend until onion is finely chopped. Add half and half and butter; process just until blended. Transfer to large bowl. Mix in corn. Pour into crust. Bake until filling is slightly puffed and top is golden, about 50 minutes. Transfer to rack; cool slightly. Serve warm.

Makes 6 servings.
Bon Appétit
August 2000

[Terrytx]

Here's one from todays newspaper that I plan to try.


* Exported from MasterCook *

Breakfast Cookies

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon baking soda
8 to 10 slices well-drained crisp bacon, broken into bits
1 egg
1/2 cup soft margarine
2 cups raisin bran
1/2 teaspoon vanilla extract

Combine flour, sugar and soda in a bowl. Mix well. Add bacon, egg and
margarine. Mix until well blended. Add raisin bran and vanilla.

Drop by spoon on ungreased baking sheet. Bake in 375 degree oven 13 to 15
minutes or until cookies are lightly browned, but still soft. Cool
slightly before remaoving from pan.

Source:
"Houston Chronicle-8/28/02"
Yield:
"3 dozen"

[Dyanne]

This is one of the BEST recipes I've ever tasted, and it's remarkably simple. It's a tomato-basil tart that one mom served at our Preschool Board's annual volunteer brunch. It was gone in seconds and so many people asked for the recipe that she e-mailed it to every volunteer. In fact, my husband's office is having "Employee Appreciation Week" this week and I'm planning to take two (or four) tarts. This does NOT qualify as a low-fat item, but it's not a thick, bubbly butter-egg-bacon kind of thing, either. I think it's a pretty normal-fat kind of dish. I hope.

The combo mayonnaise/parmesan topping sounds horrible, but it was the highlight of the dish. Keep it in mind for another occasion, even if you don't make it this time around. The tomatoes are not supposed to be soupy, so make sure you drain for best results.

* Exported from Dyanne's keyboard *

Tomato basil Tart

One-half of a 15 oz pkg folded, refrigerated unbaked pie crust (1 crust)
1.5 cups shredded mozzarella
4 med tomatoes, drained of juices (or 1 large can diced and drained)
1 cup loosely packed fresh basil (dried doesn't work well)
4 cloves garlic (or just a little garlic powder if you don't like fresh)
1/2 cup mayo (lite is okay)
1/4 cup grated parmesan (from the can is just as good as fresh grated in this recipe, so I've heard!)
1/8 t ground pepper
6 whole basil leaves, for garnish (optional)

Prebake pie crust according to the directions.

Remove from the oven and sprinkle with 1/2 cup mozzarella.

Cut tomatoes into small wedges, drain, and arrange on top of melted mozzarella in pie shell.

Coarsely chop basil and garlic in a food processor or by hand, and sprinkle over tomatoes.

Mix together remaining mozzarella, mayo, parm, and pepper. Spoon mixture over the tart, spreading evenly to cover.

Bake at 375 degrees for 35-40 minutes, or until top is golden and bubbly.

Lay a basil leaf on top of each wedge, if desired.

[Shirley Ekstein]

No recipes, I'm afraid, just a scream.
Your OFFICE is having a BREAKFAST???!!!!!!!!
Ye gods - what time do you all get into work????????
I have read about 'breakfast meetings' in books - but had a lingering hope that seeing as I was reading fiction - it was fiction.
Obviously not.
I do hope you all trundle home at around 3pm. . .?
(Still - maybe is a 10am brunch-type thing. That I can deal with!)
But whatever - wish you a good time.

[Grace]

Shirley - lest ye forget, this is AMERICA! The land where everyone works night and day!! I don't know what time Sage goes to work, but the average Joe goes to work from 8:30 a.m. to 5 p.m. Figure in the average commute time - I think like 20 - 30 minutes each way, and it makes for long days and weeks! My DH works from 7 a.m. to 5 p.m. And we only typically get 1 to 2 weeks vacation. A pathetic lot, aren't we?

I (in another life ) used to work 80 hours a week..... what a dope I was. I got over that pretty quickly, though! But we do work too much here - with very little vacation. Makes for nutty people!

[Shirley Ekstein]

Dear Grace - have been talking to Gail about exactly this sort of thing, and she also confirmed that you all work like mad and, typically, only take a couple of weeks vacation in TOTAL throughout the year. I find myself torn between admiration and derision - admiration for the way your're all prepared to work your socks off (and if you hadn't, the US would undoubtedly NOT be where it is today - whether that's a good thing or a bad thing depends on your point of view - on the whole, I'm on the side that it's a good thing) and derision because - well, because I think many of you are missing out on the fun of just hanging around and maybe not doing much - just being.

And I sound like a superannuated hippy.

I wonder why. . .

[Marisa70]

I made the CL triple fruit scones for an office breakfast once, and they were a huge hit. (If I remember correctly, the triple fruits are dried cranberries, dried apricots, and orange peel or orange juice). They are easy to make as well.

[stefania4]

How about biscuits, or breakfast ham?

[LauraBL]

Those ham and cheese scones in the Sept CL look good.........

[Grace]

Originally posted by Shirley Ekstein
I think many of you are missing out on the fun of just hanging around and maybe not doing much - just being.

Boy do I ever agree with you on that one! Both DH and I are first generation Americans - parents are from Germany. DH's Mom and Dad are the only ones in their families to have come over - the rest are still there, so we visit those relatives rather often. I myself have more friends there than I do here, and I envy the Europeans immensely for their much more sane approach to life. Stores are closed on Sundays and most evenings. People get together and have coffee, or go walking. 6 weeks of vacation means they get serious relaxation time, not like us, who with only two weeks, cram as much "fun" we can into those two weeks, and generally come back more exhausted than when we left. I often lament our disconnectedness (is that a word??!! ), and I think I could move to Europe in a heartbeat. Then I think about all the cons, and I end up bottom line being happy here, but I definitely think we could learn a thing or two (or three!!) from our friends in Europe!!

Gotta go - I've got to be at the office at 8 a.m. tomorrow....

[JackieO]

Originally posted by Grace


Boy do I ever agree with you on that one! 6 weeks of vacation means they get serious relaxation time, not like us, who with only two weeks, cram as much "fun" we can into those two weeks, and generally come back more exhausted than when we left. Gotta go - I've got to be at the office at 8 a.m. tomorrow....

As someone who will be coming off 8 DAYS of a Type-A vacation tomorrow, I whole-heartedly agree. I'm already thinking I'll be writing out my grocery list while sitting on the plane tomorrow morning. And, I "wisely" planned to go into the office on Friday to go through my mail and get prepared for next week -- thinking that with the Labor Day weekend coming up, most of my clients will be out so I can have a quiet day in the office.

[Clover]

This is from Sarah Leah Chase's Cold-Weather Cooking. (The weather's not cold now, but bananas aren't seasonal.) It's very simple, but it's a little different, and it's delicious.
BANANA-CITRUS COMPOTE

3/4 cup water
3/4 cup sugar
2 TBS finely julienned lime zest
1 TBS finely julienned lemon zest
1 TBS finely julienned orange zest
8 ripe bananas
juice of 1 lime

1. Bring water and sugar to a boil in small heavy saucepan, and stir in the zests. Boil for 3 minutes, stirring occasionally. Remove from heat and let cool 10 minutes.
2. Peel bananas and cut diagonally into 1/2-inch-thick slices. Toss with the lime juice. Pour the warm syrup over the bananas, stir to coat, and let macerate at room temperature for 30 minutes. Serve at once or chill and serve cold. Use within 24 hours for optimum flavor and color.

[Tiger]

Dyanne- I tried your tomato basil tart today and it does rock! And just in time for tomato/basil season! You're right with everything you said especially how easy it is! For not many ingred., it's very flavorful.
I used low-fat mayo and part-skim mozzarella cheese. It was a good thing since my DH and I ate the whole thing for lunch.
I'll be making this again and again.

[Dyanne]

Tiger -- I am so RELIEVED! I was afraid I'd overhyped it and no one would make it! Thanks for bumping it up and letting me know you liked it.

Someone just made this for ANOTHER volunteer luncheon and somehow managed to mess it up a bit. I was deconstructing it the entire time, trying to figure out where she'd gone wrong. People weren't raving about how good it was. I think she may have used dried basil -- it looked rather wan. Fresh basil really is best here.

Coincidentally, next week is my husband's annual employee appreciation week again! I'll be sending in the tart at EVERYONE's request, even those who weren't there last year who've only heard about it. I've been requested to make four since only five or six people scarfed down the two tarts I made last time and no one else got to enjoy them.

For anyone else who hasn't tried it but who needs to take a relatively easy dish to a get-together, THIS IS THE THING!

Dyanne, who did not make up this recipe, but who gladly pretends she did!

[leannebw]

Dyanne, I made this yesterday and it was great! I like that it wasn't overly cheesy. It had a nice tomato flavor, with a subtle hint of garlic. Good recipe!

[Dyanne]

Once again, I am so glad someone tried the recipe. It really is an amazing flavor with very little effort! I'm glad you enjoyed it.

Dyanne

[kathy123]

I would like to try the tomato basil tart for the holidays. Has anyone tried it with a can of tomatoes?

thanks
K

[valchemist]

hi kathy,
I haven't ever had that tart and don't know the answer. but I fear that your question is going to get buried in this thread. I think you'd get more responses if you started a new thread.
val

[Dyanne]

Absolutely, it works beautifully with the can of tomatoes! I know, because that's the only way I've ever made it.

I was just thinking of this tart and realizing I haven't yet made it this year. I'll have to come up with an event in order to take it somewhere!

Dyanne

P.S. Perhaps this time I'll just make it for myself!