Sunday: Breakfast All Day
- Katherine Victoria Vananderland
- Sep 23, 2021
- 12 min read
We've enjoyed a few hearty breakfast casseroles while visiting an Amish inn. When I asked for a recipe, one of the ladies told me the ingredients right off the top of her head. I modified it to create this quick and easy breakfast casserole my family loves. —Beth Notaro, Kokomo, Indiana
Amish Breakfast Casserole
Total Time Prep: 15 min. Bake: 35 min. + standing Makes 12 servings
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Ingredients
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 large eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1-1/2 cups 4% cottage cheese
1-1/4 cups shredded Swiss cheese
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Directions
Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish.
Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.
TEST KITCHEN TIPSCreate a pretty burst of color and fresh flavor by adding a pinch of minced herbs to the egg mixture. Thyme and parsley are perfect candidates; try 1 teaspoon fresh or 1/4 teaspoon dried.
Cottage cheese is surprisingly versatile and almost disappears into this dish when baked.
Assemble a day in advance, and bake just before serving.
Nutrition Facts
1 piece: 273 calories, 18g fat (10g saturated fat), 153mg cholesterol, 477mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 18g protein.
Veggie-Packed Strata
Veggie-Packed Strata
Total Time Prep: 25 min. Bake: 1 hour 20 minutes + standing Makes 8 servings
This is a wonderful, colorful casserole that everyone enjoys. I'm sure you'll be hooked on it after one bite, too. —Jennifer Unsell, Vance, Alabam
Ingredients
2 medium sweet red peppers, julienned
1 medium sweet yellow pepper, julienned
1 large red onion, sliced
3 tablespoons olive oil, divided
3 garlic cloves, minced
2 medium yellow summer squash, thinly sliced
2 medium zucchini, thinly sliced
1/2 pound fresh mushrooms, sliced
1 package (8 ounces) cream cheese, softened
1/4 cup heavy whipping cream
6 large eggs, room temperature
8 slices bread, cut into 1/2-inch cubes (about 6 cups), divided
2 cups shredded Swiss cheese
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Directions
In a large skillet, saute peppers and onion in 1 Tbsp. oil until tender. Add garlic; cook 1 minute longer. Drain; pat dry and set aside. In the same skillet, saute the yellow squash, zucchini and mushrooms in remaining 2 Tbsp. oil until tender. Drain; pat dry and set aside.
Preheat oven to 325°. In a large bowl, beat cream cheese, cream, salt and pepper until smooth. Beat in eggs. Stir in vegetables, half of the bread cubes and Swiss cheese. Arrange the remaining bread cubes in a greased 10-in. springform pan. Place on a baking sheet. Pour egg mixture into pan.
Bake, uncovered, until set and a thermometer reads 160°, 80-95 minutes. Let stand for 10-15 minutes before serving. Run a knife around sides of pan to loosen; remove sides. Cut into wedges.
Nutrition Facts 1 piece: 453 calories, 31g fat (15g saturated fat), 202mg cholesterol, 938mg sodium, 26g carbohydrate (8g sugars, 3g fiber), 19g protein.
There are so many ways to experiment with eggs Benedict, and this is my favorite version. The earthy flavors of mushroom and spinach blend beautifully in this new twist on an old classic. —Elizabeth Dumont, Madison, Mississippi
Mushroom & Spinach Eggs Benedict
Total Time Prep: 45 min. Cook: 15 min. Makes 6 servings
Ingredients
12 slices pancetta
2 tablespoons butter
4 cups sliced assorted fresh mushrooms
2 shallots, chopped
2 garlic cloves, minced
16 cups fresh spinach
12 large eggs
hollandaise sauce:
3 large egg yolks
1/4 cup water
2 tablespoons lemon juice
1 cup butter, melted
6 English muffins, split and toasted
Minced chives
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Directions
In a large skillet, cook pancetta over medium heat until crisp. Remove with a slotted spoon; drain on paper towels.
In same skillet, melt butter. Add mushrooms and shallots. Cook and stir over medium heat until tender. Add garlic; cook 1 minute longer. Stir in balsamic vinegar. Bring to a boil; cook until liquid is almost evaporated. Add spinach, pepper and salt; cook until spinach is wilted.
Place 2-3 in. water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Working in batches, break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water.
Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes.
In a double boiler or metal bowl over simmering water, constantly whisk egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon. Reduce heat to low. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in salt and pepper.
With a slotted spoon, lift eggs out of water. On each muffin half, layer pancetta, mushroom mixture and an egg; spoon sauce over top. Sprinkle with chives. Serve immediately.
Nutrition Facts 1 serving: 817 calories, 62g fat (31g saturated fat), 652mg cholesterol, 1675mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 31g protein.
I like my food pretty, and this breakfast pizza is eye-popping. Bring it to the table with a bowl of berries or grapes and café au lait. —Lily Julow, Lawrenceville, Georgia
Ingredients
Cornmeal
1 loaf (1 pound) frozen pizza dough, thawed
1 tablespoon plus additional extra virgin olive oil, divided
5 to 6 ounces fresh baby spinach
1/3 cup plus additional grated Parmesan cheese, divided
3 tablespoons sour cream
1 small garlic clove, minced
1/4 teaspoon sea salt
1/8 teaspoon plus additional coarsely ground pepper, divided
4 large eggs
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Directions
Preheat oven to 500°. Line two 15x10x1-in. baking pans with parchment; sprinkle lightly with cornmeal. Cut dough into 4 pieces; stretch and shape into 6- to 7-in. circles and place in pans.
Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add spinach; cook and stir until just starting to wilt, 1-2 minutes. Combine spinach with next 5 ingredients; spread spinach mixture over each pizza. Leave a slight border of raised dough along edge. Bake on a lower oven rack about 5 minutes.
Remove from oven; break an egg into center of each pizza. Return to lower oven rack, baking until egg whites are set but yolks are still runny, 6-10 minutes. Drizzle olive oil over pizzas; top with additional Parmesan and pepper. Serve immediately.
Nutrition Facts 1 pizza: 433 calories, 14g fat (4g saturated fat), 199mg cholesterol, 865mg sodium, 55g carbohydrate (3g sugars, 1g fiber), 16g protein.
Croque-Madame
Total Time Prep/Total Time: 30 min. Makes 8 servings
My son and I love having a croque-madame (a fried egg atop our grilled ham and cheese) for lunch. If eggs aren't your favorite, you can make the sandwich without it (which makes it a croque-monsieur). —Carolyn Turner, Reno, Nevada
Ingredients
1 pound thinly sliced Gruyere cheese, divided
16 slices sourdough bread
1-1/2 pounds thinly sliced deli ham
1/2 cup butter, softened
4 to 6 tablespoons Greek Yogurt with Honey
eggs:
2 tablespoons butter
8 large eggs
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Directions
Preheat oven to 400°. Place half of the cheese on 8 bread slices; top with ham and remaining bread. Spread outsides of sandwiches with softened butter.
On a griddle, toast sandwiches over medium heat 2-3 minutes on each side or until golden brown. Spread tops with mayonnaise; top with remaining cheese. Transfer to an ungreased baking sheet; bake 4-5 minutes or until cheese is melted.
Meanwhile, for eggs, heat 1 tablespoon butter on griddle over medium-high heat. Break 4 eggs, 1 at a time, onto griddle. Reduce heat to low. Cook to desired doneness, turning after whites are set if desired. Sprinkle with salt and pepper. Place eggs over sandwiches. Repeat with remaining ingredients.
CROQUE-MADAME TIPS What does croque-madame mean? Croque-madame refers to the famous hot ham and cheese sandwich served with an egg on top. The egg is said the resemble a woman’s hatWhere does croque-madame come from? Croque-madame comes from France.What is the difference between a croque-monsieur and madame? The difference between croque-monsieur and croque-madame is that croque-madame is topped with an egg on top. Both are hot ham and cheese sandwiches. Research contributed by Sarah Fischer, Taste of Home Culinary Assistant
Nutrition Facts 1 sandwich: 758 calories, 47g fat (24g saturated fat), 344mg cholesterol, 1691mg sodium, 40g carbohydrate (2g sugars, 2g fiber), 46g protein.
Pesto Chicken Strata
Total Time Prep: 25 min. + chilling Bake: 40 min. Makes 12 servings
Ingredients
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 tablespoon plus 1/2 cup olive oil, divided
1 cup chopped fresh basil
1-1/2 cups grated Parmesan cheese, divided
1 cup shredded part-skim mozzarella cheese
2/3 cup pine nuts, toasted
5 garlic cloves, minced
10 large eggs
3 cups Whole Milk
8 cups cubed Italian bread
Additional chopped fresh basil leaves
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Directions
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat 1 tablespoon oil over medium heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Drain.
In a large bowl, mix basil, 1 cup Parmesan cheese, mozzarella cheese, pine nuts and garlic. In another bowl, whisk eggs, milk and remaining oil, salt and pepper.
In a greased 13x9-in. baking dish, layer half of the bread cubes, a third of the cheese mixture and half of the chicken. Repeat layers. Top with remaining cheese mixture. Pour egg mixture over top; sprinkle with remaining Parmesan cheese. Refrigerate, covered, several hours or overnight.
Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 40-50 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Sprinkle with additional basil.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts 1 piece: 415 calories, 29g fat (8g saturated fat), 199mg cholesterol, 598mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 24g protein.
When I bring this delicious egg dish to the table, I always get oohs and aahs! It looks impressive but is quite easy to prepare.—Gilda Lester, Millsboro, Delaware
Ingredients
8 large eggs
1/3 cup heavy whipping cream
1/2 cup grated Romano cheese, divided
1-1/2 teaspoons salt, divided
5 tablespoons olive oil, divided
3/4 pound sliced fresh mushrooms
1 medium onion, halved and thinly sliced
2 tablespoons minced fresh basil
2 garlic cloves, minced
1/8 teaspoon pepper
1 carton (8 ounces) Mascarpone cheese
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Directions
In a large bowl, whisk eggs, cream, 1/4 cup Romano cheese and 1 teaspoon salt.
In a 10-in. skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms and onion; cook and stir until tender. Add basil, garlic, pepper and remaining salt; cook and stir 1 minute longer. Transfer to a bowl; stir in mascarpone cheese and remaining Romano cheese.
In same pan, heat 1 tablespoon oil over medium-high heat. Pour in 2/3 cup egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.
Let stand, covered, 5-7 minutes or until completely set. Remove to a serving platter; cover and keep warm. Repeat with remaining egg mixture making two additional frittatas, using remaining oil as needed.
Place one frittata on a serving platter; layer with half of the mushroom mixture. Repeat layers. Top with remaining frittata. Cut into wedges.
Nutrition Facts 1 wedge: 468 calories, 44g fat (18g saturated fat), 357mg cholesterol, 882mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 17g protein.
Trying to come up with something new for breakfast on the run, I decided that this was an interesting way to combine the whole meal. If you want to get fancy, these are extra delicious with hollandaise on top and sprinkled with paprika.—Barb Miller, Oakdale, Minnesota
Egg & Asparagus Breakfast Croquettes
Total Time Prep: 30 min. + chilling Cook: 5 min./batch Makes 6 servings
Ingredients
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 cup 2% milk
6 hard-boiled large eggs, chopped
1/2 cup chopped fresh asparagus
1/2 cup chopped green onions
1/3 cup shredded cheddar cheese
1 tablespoon minced fresh tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
1-3/4 cups panko bread crumbs
3 large eggs, beaten
Oil for deep-fat frying
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Directions
In a large saucepan, melt butter over medium heat. Stir in flour until smooth; cook and stir until lightly browned, 1-2 minutes. Gradually whisk in milk; cook and stir until thickened (mixture will be thick). Stir in next 7 ingredients. Refrigerate 2 hours.
Shape 1/4 cupfuls of egg mixture into twelve 3-in.-long logs. Place bread crumbs and eggs in separate shallow bowls. Roll logs in crumbs to coat, then dip in egg and roll again in crumbs, patting to help coating adhere. In a deep cast-iron or electric skillet, heat oil to 375°. Fry in batches until golden brown, about 3 minutes, turning occasionally. Drain on paper towels.
Nutrition Facts 2 croquettes: 381 calories, 27g fat (8g saturated fat), 303mg cholesterol, 348mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 15g protein.
If you're looking for a pretty dish to make when having guests for brunch, try this. Everyone I've served it to has enjoyed it—except for one time, that is, when my husband tried to make it following my recipe, which I'd written down incorrectly! If you don't leave out the flour as I did, it'll turn out terrific! —Judi Van Beek, Lynden, Washington
German Apple Pancake
Total Time Prep: 15 min. Bake: 20 min. Makes 6 servings
Ingredients
3 large eggs, room temperature
1 cup 2% milk
3/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
3 tablespoons butter
2 tart baking apples, peeled and sliced
3 to 4 tablespoons butter
2 tablespoons sugar
Confectioners' sugar
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Directions
Preheat a 10-in. cast-iron skillet in a 425° oven. Meanwhile, in a blender, combine the eggs, milk, flour, salt and nutmeg; cover and process until smooth.
Add butter to hot skillet; return to oven until butter bubbles. Pour batter into skillet. Bake, uncovered, until pancake puffs and edges are browned and crisp, 20 minutes.
For topping, in a skillet, combine the apples, butter and sugar; cook and stir over medium heat until apples are tender. Spoon into baked pancake. Sprinkle with confectioners' sugar. Cut and serve immediately.
TEST KITCHEN TIPSMany fruits can be used in place of the apples. Pears, berries, peaches or plums are all delish. If you use berries, just skip the precooking step. For extra flavor, try adding a splash of almond or vanilla extract to the batter.
Nutrition Facts 1 serving: 192 calories, 12g fat (7g saturated fat), 107mg cholesterol, 273mg sodium, 18g carbohydrate (8g sugars, 1g fiber), 5g protein.
American Toad in a hole is one of the first recipes I had my children prepare when they were learning to cook. Much easier than the European version, this fun egg-in-a-hole is sure to please. My "little ones" are now grown (and have advanced to more difficult recipes!), but this continues to be a traditional standby in my home and theirs. —Ruth Lechleiter, Breckenridge, Minnesota
Toad in the Hole
Total Time Prep/Total Time: 15 min. Makes 1 serving
Ingredients
1 slice of bread
1 Tablespoon of Butter
1 large egg
2 Strips Bacon
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Directions
Cut a 3-in. hole in the middle of the bread and discard. In a small skillet, melt the butter; place the bread in the skillet.
Place egg in the hole. Cook for about 2 minutes over medium heat until the bread is lightly browned. Turn and cook the other side until egg yolk is almost set. Season with salt and pepper.
Nutrition Facts 1 serving: 183 calories, 10g fat (4g saturated fat), 196mg cholesterol, 244mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat, 1 fat.
Quicker Blueberry French Toast
Total Time Prep/Total Time: 30 min. Makes 8 servings (1-3/4 cups sauce)
Ingredients
1 package (8 ounces) cream cheese, softened
1/4 cup maple syrup, divided
2 tablespoons blueberry preserves
16 slices French bread (1/2 inch thick)
2 large eggs
1 cup 2% milk
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1/4 teaspoon salt
sauce:
1 cup sugar
1 cup cold water
2 tablespoons cornstarch
1 cup fresh or frozen blueberries
1 tablespoon butter
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Directions
Beat the cream cheese, 2 tablespoons syrup and preserves in a small bowl. Spread over 8 slices of bread; top with remaining bread.
Whisk the eggs, milk, flour, vanilla, salt and remaining syrup in a shallow bowl. Dip both sides of sandwiches into egg mixture. Cook on a greased hot griddle until golden brown on both sides.
Combine the sugar, water and cornstarch until smooth in a small saucepan. Bring to a boil over medium heat; cook and stir for 3 minutes or until thickened. Stir in blueberries; bring to a boil. Reduce heat and simmer for 8-10 minutes or until berries burst. Remove from heat; stir in butter. Serve with French toast.
Nutrition Facts 1 serving: 354 calories, 13g fat (7g saturated fat), 62mg cholesterol, 304mg sodium, 55g carbohydrate (38g sugars, 1g fiber), 6g protein.
Pop this special dish in the oven and mouths will water in anticipation— the cinnamony aroma is tantalizing! The fruit comes out tender and slightly tart, while the pecan halves add a delightful crunch. —Bonnie Baumgardner, Sylva, North Carolina
Home-for-Christmas Fruit Bake
Total Time Prep: 15 min. Bake: 45 min. Makes 12 servings
Pop this special dish in the oven and mouths will water in anticipation— the cinnamony aroma is tantalizing! The fruit comes out tender and slightly tart, while the pecan halves add a delightful crunch. —Bonnie Baumgardner, Sylva, North Carolina
Ingredients
1 medium apple, peeled and thinly sliced
1 teaspoon lemon juice
1 can (20 ounces) pineapple chunks
1 can (29 ounces) peach halves, drained
1 can (29 ounces) pear halves, drained
1 jar (6 to 8 ounces) maraschino cherries
1/2 cup pecan halves
1/3 cup packed brown sugar
1 tablespoon butter, melted
1 teaspoon ground cinnamon
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Directions
Preheat oven to 325°. Toss apple slices with lemon juice. Arrange in a greased 2-1/2-qt. baking dish. Drain pineapple, reserving 1/4 cup juice. Combine pineapple, peaches and pears; spoon over apples. Top with cherries and pecans; set aside.
In a small saucepan, combine brown sugar, butter, cinnamon and reserved pineapple juice. Cook and stir over low heat until sugar is dissolved and butter is melted. Pour over fruit. Bake, uncovered, until apples are tender, about 45 minutes. Serve warm.
Nutrition Facts 3/4 cup: 220 calories, 4g fat (1g saturated fat), 3mg cholesterol, 21mg sodium, 49g carbohydrate (44g sugars, 3g fiber), 1g protein.
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