Menu for Tuesday: Breakfast, Lunch, Dinner
- Katherine Victoria Vananderland
- Nov 20, 2021
- 13 min read
The best part about these creative and convenient bread bowls is that you can fill them with whatever you want. This is one of our favorite breakfasts. —Patrick Lavin, Jr., Birdsboro, Pennsylvania
Total Time Prep: 20 min. Bake: 20 min.
Makes 4 servings
Ingredients
1/2 cup chopped pancetta
4 crusty hard rolls (4 inches wide)
1/2 cup finely chopped fresh mushrooms
4 large eggs
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Gruyere or fontina cheese
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Directions
Preheat oven to 350°. In a small skillet, cook pancetta over medium heat until browned, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
Meanwhile, cut a thin slice off top of each roll. Hollow out bottom of roll, leaving a 1/2-in.-thick shell (save removed bread for another use); place shells on an ungreased baking sheet.
Add mushrooms and pancetta to bread shells. Carefully break an egg into each; sprinkle eggs with salt and pepper. Sprinkle with cheese. Bake 18-22 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.
Nutrition Facts 1 breakfast bowl: 256 calories, 13g fat (5g saturated fat), 206mg cholesterol, 658mg sodium, 19g carbohydrate (1g sugars, 1g fiber), 14g protein.
This is a fun way to enjoy holiday leftovers as if presenting them for the first time. Serve for brunch, with champagne and cranberry juice. —Brittany Allyn, Mesa, Arizona
Total Time Prep: 20 min. Cook: 25 min. Makes 4 servings
Ingredients
3 cups leftover cooked stuffing
4 egg yolks
1 tablespoon lemon juice
1/2 cup butter, melted
1 tablespoon minced fresh parsley
Dash salt
Dash ground nutmeg
1 tablespoon olive oil
4 eggs
3/4 pound sliced leftover cooked turkey, warmed
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Directions
Shape stuffing into four 1/2-in.-thick patties; set aside. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly.
Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in parsley, salt and nutmeg. Transfer to a small bowl. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes.
In a large nonstick skillet, heat oil over medium heat. Cook stuffing patties 3-4 minutes on each side or until a thermometer reads 165°. Keep warm.
Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.
Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
To serve, place turkey and eggs on stuffing patties. Top with hollandaise sauce.
Nutrition Facts 1 serving: 767 calories, 53g fat (22g saturated fat), 541mg cholesterol, 1151mg sodium, 34g carbohydrate (4g sugars, 4g fiber), 39g protein.
I had grown tired of the same breakfast meals, so I wanted to make something more interesting. These fresh and flavorful omelets come with a versatile sauce that can also be used as a nacho dip. —Susan Kieboam, Streetsboro, Ohio
Ingredients
3 bacon strips, chopped
4 medium fresh mushrooms, sliced
4 large eggs
1/4 teaspoon salt
2 teaspoons butter, divided
sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup 2% milk
3 tablespoons shredded cheddar cheese
1 teaspoon shredded Parmesan cheese
1 teaspoon taco seasoning
Optional toppings: Shredded lettuce, chopped tomatoes and thinly sliced green onions
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Directions
In a nonstick skillet, cook bacon and mushrooms over medium heat until mushrooms are tender and bacon is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.
In a small bowl, whisk eggs and salt. In the skillet, heat 1 teaspoon butter over medium-high heat. Pour in half of the egg mixture. It should set immediately at edges.
As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of mushroom mixture on one side. Fold omelet in half; slide out of pan onto a plate. Repeat to make a second omelet.
For sauce, in a small saucepan, melt 1 tablespoon butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
Stir in cheeses and taco seasoning until cheese is melted. Serve with omelets and toppings as desired.
Nutrition Facts 1 omelet with 1/4 cup sauce (calculated without optional toppings): 393 calories, 29g fat (14g saturated fat), 426mg cholesterol, 981mg sodium, 10g carbohydrate (3g sugars, 0 fiber), 23g protein.
Two of my favorites – mushroom and avocado – make a stacked sandwich fancy enough for company or a weekend breakfast with the family. —Carol McLaughlin, Papillion, Nebraska
Total Time Prep: 25 min. Bake: 10 min.
Makes 6 servings
Ingredients
8 large eggs
2 tablespoons 2% milk
1 teaspoon lemon-pepper seasoning
1/2 teaspoon dried basil
2 tablespoons butter, divided
1 tablespoon minced fresh chives
1 tablespoon olive oil
1/2 pound sliced fresh mushrooms
6 slices French bread (1 inch thick), toasted
3 ounces Brie cheese, cut into 6 slices
1 medium ripe avocado, peeled and thinly sliced
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Directions
Preheat oven to 350°. In a large bowl, whisk eggs, milk, lemon pepper and basil until blended. In a large nonstick skillet, heat 1 tablespoon butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Gently stir in chives.
Meanwhile, in another skillet, heat oil and remaining butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender.
Place toast slices on an ungreased baking sheet; top with mushrooms, eggs and cheese. Bake 8-10 minutes or until cheese is melted. Just before serving, top with avocado.
Nutrition Facts 1 serving: 319 calories, 22g fat (8g saturated fat), 307mg cholesterol, 431mg sodium, 17g carbohydrate (2g sugars, 3g fiber), 15g protein.
Legend has it that poached eggs on an English muffin started at Delmonico’s in New York. Here’s my take on this brunch classic, and don’t spare the hollandaise. —Barbara Pletzke, Herndon, Virginia
Total Time Prep/Total Time: 30 min.
Makes 8 servings
Ingredients
4 large egg yolks
2 tablespoons water
2 tablespoons lemon juice
3/4 cup butter, melted
Dash white pepper
assembly:
8 large eggs
4 English muffins, split and toasted
8 slices Canadian bacon, warmed
Paprika
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Directions
For hollandaise sauce, in top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes.
Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break 1 egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with 3 more eggs.
Cook, uncovered, 2-4 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water. Repeat with remaining 4 eggs.
Top each muffin half with a slice of bacon, a poached egg and 2 tablespoons sauce; sprinkle with paprika. Serve immediately.
EGGS BENEDICT WITH HOMEMADE HOLLANDAISE TIPS What goes well with eggs Benedict? There’s so much that goes well with eggs Benedict. Try serving it with a side of home fries and sauteed spinach, or even a light frisee salad to cut the richness of the sauce. Most brunch foods can pair wonderfully with this versatile dish!Is hollandaise sauce safe to eat? Hollandaise sauce is safe to eat because the raw egg is cooked over a double-boiler till it reaches the temperature of 160 degrees, which is the FDA requirement to consider safe to eat.Why do they call it eggs Benedict? There are a few different theories as to why we call this dish eggs Benedict, but looking into the history of eggs Benedict, we learned Benedict is the last name of the customer who first ordered this delicious dish. Research contributed by Sarah Fischer, Taste of Home Culinary Assistant Nutrition Facts 1 serving: 345 calories, 26g fat (14g saturated fat), 331mg cholesterol, 522mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 13g protein.
A few years ago, I found this zucchini quiche recipe that's quick to prepare and freezes well, too. Just put it in the refrigerator to thaw overnight and pop it into the oven when you wake up! —Karen Howard, Lakeville, Massachusetts
Total Time Prep: 25 min. Bake: 35 min. + standing Makes 8 servings
Ingredients
Dough for single-crust pie
3 tablespoons butter
4 cups thinly sliced zucchini (about 3 medium)
1 large onion, thinly sliced
2 large eggs, room temperature
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese
2 teaspoons prepared mustard
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Directions
Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly.
Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling.
Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.
CHEESY ZUCCHINI QUICHE TIPS How do you store a zucchini quiche? Like other quiche recipes, you can store this zucchini quiche in the fridge for up to three to four days. You can also freeze quiche for up to a month when tightly wrapped.How can you guarantee even slices of zucchini for zucchini quiche? You can get even zucchini slices by cutting them with a mandoline slicer. Have leftovers? Use up your extra veggies in these zucchini recipes.How can you avoid a soggy quiche? Avoiding a soggy quiche is easier than it seems. We have two recommendations for this zucchini quiche recipe: The first is to pat the zucchini dry and add salt to remove any excess water before cooking it with the onion. You could also blind bake the pie crust before adding the filling. New to blind baking? Check out our guide on how to blind bake (and solving other pie crust problems). —Christina Herbst, Taste of Home Assistant Digital EditorDough for single-crust pie Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour. Nutrition Facts 1 piece: 332 calories, 23g fat (13g saturated fat), 103mg cholesterol, 559mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 12g protein.
My husband and I have a standing breakfast date on Saturday mornings. When we want something fancy, we make Italian-inspired eggs Benedict with pesto and prosciutto. —Jackie Dodd, Los Angeles, California
Total Time Prep/Total Time: 30 min. Makes 4 servings
Ingredients
1/2 cup butter, cubed
1 tablespoon prepared pesto
4 large egg yolks
2 tablespoons water
1 tablespoon lemon juice
2 teaspoons white vinegar
4 large eggs
8 thin slices prosciutto or deli ham
4 fresh basil leaves
4 slices tomato
4 slices Italian bread (1 inch thick), toasted
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Directions
In a small saucepan, melt butter; stir in pesto. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter mixture, whisking constantly.
Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve. Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water.
Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
To serve, layer prosciutto, basil, tomato and eggs over toast. Top with hollandaise sauce. Serve immediately.
Nutrition Facts 1 serving: 525 calories, 39g fat (19g saturated fat), 457mg cholesterol, 1092mg sodium, 24g carbohydrate (2g sugars, 2g fiber), 21g protein.
This brunch dish has easy ingredients and an impressive look all rolled into one! I love hosting brunch, and this special omelet roll is one of my very favorite items to prepare and share. A platter of these pretty swirled slices disappears fast. —Nancy Daugherty, Portland, Ohio
Ingredients
4 ounces cream cheese, softened
3/4 cup 2% milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
12 large eggs
2 tablespoons Dijon mustard
2-1/4 cups shredded cheddar cheese, divided
2 cups finely chopped fully cooked ham
1/2 cup thinly sliced green onions
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Directions
Line the bottom and sides of a greased 15x10x1-in. baking pan with parchment; grease the paper and set aside.
In a small bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large bowl, whisk eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan.
Bake at 375° until eggs are puffed and set, 30-35 minutes. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions and 1 cup cheese.
Roll up from a short side, peeling parchment away while rolling. Sprinkle top of roll with the remaining cheese; bake until cheese is melted, 3-4 minutes longer.
Nutrition Facts 1 slice: 239 calories, 17g fat (9g saturated fat), 260mg cholesterol, 637mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 17g protein.
My sister-in-law always made this delicious breakfast dish when we were camping and had to come up with good, easy breakfast ideas. Served with toast, juice and milk or coffee, it's a sure hit with the breakfast crowd! One-dish casseroles like this were a big help while I was raising my nine children. Now I've passed this recipe on to them. —Pauletta Bushnell, Albany, Oregon
Ingredients
3/4 pound bacon strips, finely chopped
1 medium onion, chopped
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
8 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
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Directions
In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.
Stir in hash browns. Cook, uncovered, over medium heat until bottom is golden brown, about 10 minutes. Turn potatoes. With the back of a spoon, make 8 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper.
Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes. Sprinkle with cheese; let stand until cheese is melted.
SHEEPHERDER’S BREAKFAST TIPS What do I do with leftover bacon grease? Save your leftover bacon fat in the fridge to use in a variety of ways. Try baking with it, adding it to ice cream or any of these other bacon grease ideas.Are there any variations I can make with this recipe? This top-rated breakfast recipe can easily be adjusted to suit your tastes. Feel free to use country pork sausage instead of bacon or make it vegetarian by eliminating the meat and replacing the ¼ cup reserved bacon drippings with oil or butter.Can I make this with more or less eggs? Yes, you can make this recipe with more or less eggs! Make as many wells in the potato mixture for as many eggs as you need. If you've got eggs left over, use them up in any of these egg recipes. Nutrition Facts 1 serving: 354 calories, 22g fat (9g saturated fat), 222mg cholesterol, 617mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 17g protein.
Total Time Prep: 15 min. + chilling Bake: 40 min. Makes 10 servings
For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like this sausage breakfast casserole because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it. —Gayle Grigg, Phoenix, Arizona
Ingredients
1 pound bulk pork sausage
6 large eggs
2 cups 2% milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded cheddar cheese
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Directions
In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage.
Pour into a greased 11x7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.
SAUSAGE BREAKFAST CASSEROLE TIPS Do you have to brown sausage before putting it into the casserole? It’s not imperative but highly recommended because browning removes excess fat, providing more flavor to the finished product. If you don’t cook the sausage ahead of time, be sure to check that the meat is fully cooked after the 40-minute baking time and bake longer if needed. If you have leftover pork sausage, use it up in these pork sausage recipes.Can the egg casserole be frozen? Yes, you can freeze this egg and sausage casserole. Tightly wrap and freeze the unbaked casserole for up to 3 months (learn how to freeze a casserole the right way!). To bake, completely thaw in the refrigerator for 24 to 36 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Have leftovers? Freeze individual servings of the cooked casserole for an easy morning breakfast by thawing and reheating in the microwave. Follow these other freezer tips to ensure your egg and sausage casserole comes out fresh.
Nutrition Facts 1 serving: 271 calories, 18g fat (7g saturated fat), 151mg cholesterol, 736mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 14g protein.
I like to serve this pretty frittata with melon wedges for a delicious breakfast or brunch. —Sally Maloney, Dallas, Georgia
Total Time Prep/Total Time: 30 min.
Makes 4 servings
Ingredients
4 large eggs
6 large egg whites
1/2 cup grated Romano cheese, divided
1 tablespoon minced fresh sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon olive oil
1 small zucchini, sliced
2 green onions, chopped
2 plum tomatoes, thinly sliced
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Directions
Preheat broiler. In a large bowl, whisk eggs, egg whites, 1/4 cup cheese, sage, salt and pepper until blended.
In a 10-in. broiler-safe skillet coated with cooking spray, heat oil over medium-high heat. Add zucchini and green onions; cook and stir 2 minutes. Reduce heat to medium-low. Pour in egg mixture. Cook, covered, 4-7 minutes or until eggs are nearly set.
Uncover; top with tomatoes and remaining cheese. Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
HEALTH TIP:Using six egg whites, which is equivalent to three whole eggs, saves almost 30 calories and 4 grams fat per serving.
Nutrition Facts 1 slice: 183 calories, 11g fat (5g saturated fat), 228mg cholesterol, 655mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 18g protein. Diabetic Exchanges: 2 medium-fat meat, 1 vegetable.
When our son, Chris, wants something other than cold cereal in the morning, he whips up these eggs. Cheese and evaporated milk make them especially good. They're easy to make when you're camping, too. —Chris Pfleghaar, Elk River, Minnesota
Total Time Prep/Total Time: 15 min. Makes 3 servings
Ingredients
Total Time Prep/Total Time: 15 min.
Makes
3 servings
6 large eggs
1/4 cup evaporated milk or half-and-half cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
2 tablespoons process cheese sauce
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Directions
In a bowl, whisk eggs, milk, salt and pepper. In a large skillet, heat oil over medium heat. Pour in egg mixture; stir in cheese sauce. Cook and stir until eggs are thickened and no liquid egg remains.
Nutrition Facts 1/2 cup: 246 calories, 18g fat (6g saturated fat), 438mg cholesterol, 523mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 15g protein.
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