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Wednesday: Breakfast, Lunch, and Dinner

  • Writer: Katherine Victoria Vananderland
    Katherine Victoria Vananderland
  • Sep 19, 2021
  • 13 min read

Spinach-Egg Breakfast Pizzas

Total Time Prep: 20 min. Bake: 15 min. Makes 4 pizzas


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

  • 1/8 teaspoon plus additional coarsely ground pepper, divided

  • 4 large eggs

Buy IngredientsPowered by Chicory Directions

  1. 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.

  2. 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.

  3. 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.



I served this crustless quiche at a church lunch, and I had to laugh when one guy told me how much he disliked vegetables. Many people were surprised by how much they loved this veggie-filled quiche recipe—and he was one of them! —Melinda Calverley, Janesville, Wisconsin





Ingredients

  • 1 cup chopped onion

  • 1 cup sliced fresh mushrooms

  • 1 tablespoon vegetable oil

  • 1 package (10 ounces) frozen chopped spinach, thawed and well drained

  • 2/3 cup finely chopped fully cooked ham

  • 5 large eggs

  • 3 cups shredded Muenster or Monterey Jack cheese

  • 1/8 teaspoon pepper

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Directions

  1. In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.


CRUSTLESS QUICHE RECIPE TIPS Is a frittata the same as a crustless quiche? The difference between a frittata and a crustless quiche comes down to the ingredients. Fritatta recipes typically call for eggs and very little additional dairy, while quiche recipes (whether crustless or with a crust) usually include milk, cream or half-and-half in addition to eggs. As a result, frittatas are often more like an omelet in texture while quiches are more like a savory, creamy egg pie. The two are also baked in different pans: frittatas are often baked in an oven-safe skillet, quiches in a pie pan.Why is my crustless quiche watery? Crustless quiche "comes together" in the oven as the egg proteins bind from the heat, but this process also squeezes out water. The key to preventing a soggy quiche is to cook it slowly and possibly remove it from the oven early—while the center is still a touch wobbly—so that residual heat can finish the cooking. Also make sure to cook out, dry or remove any excess moisture from your mix-ins (such as vegetables and meats), which could also contribute to a soggy quiche.How do you keep a crustless quiche from sticking? Generously grease the pie plate you are cooking your crustless quiche in to ensure an easy release and minimal sticking. A good cooking spray or healthy slathering of butter should do the trick!Can you freeze a crustless quiche? Yes! After baking, allow your crustless quiche to cool completely. Wrap the quiche tightly in plastic wrap, followed by foil, then freeze it for up to 3 months. To reheat, unwrap the quiche, place it back in the pie plate, and heat it in the oven until thawed and completely heated through. Research contributed by Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts 1 piece: 251 calories, 18g fat (10g saturated fat), 164mg cholesterol, 480mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 18g protein.



Mixed Berry French Toast Bake

Total Time Prep: 20 min. + chilling Bake: 45 min. Makes 8 servings


I love this recipe! It's perfect for fuss-free holiday breakfasts or company, it’s utterly delicious and so easy to put together the night before. —Amy Berry, Poland, Maine



Ingredients

  • 6 large eggs

  • 1-3/4 cups Whole Milk

  • 1 teaspoon sugar

  • 1 teaspoon ground cinnamon

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 1 loaf (1 pound) French bread, cubed

  • 1 package (12 ounces) frozen unsweetened mixed berries

  • 2 tablespoons cold butter

  • 1/3 cup packed brown sugar

  • Optional: Confectioners' sugar and maple syrup

Buy IngredientsPowered by Chicory Directions

  1. Whisk together first 6 ingredients. Place bread cubes in a 13x9-in. or 3-quart baking dish coated with cooking spray. Pour egg mixture over top. Refrigerate, covered, 8 hours or overnight.

  2. Preheat oven to 350°. Remove berries from freezer and French toast from refrigerator and let stand while oven heats. Bake, covered, 30 minutes.

  3. In a small bowl, cut butter into brown sugar until crumbly. Top French toast with berries; sprinkle with brown sugar mixture. Bake, uncovered, until a knife inserted in the center comes out clean, 15-20 minutes. If desired, dust with confectioners' sugar and serve with syrup.

Nutrition Facts 1 serving: 310 calories, 8g fat (3g saturated fat), 148mg cholesterol, 517mg sodium, 46g carbohydrate (17g sugars, 3g fiber), 13g protein.



Upside-Down Bacon Pancake

Total Time Prep: 10 min. Bake: 20 min. + cooling Makes 6 servings


Make a big impression when you present one family-sized bacon pancake. The brown sugar adds sweetness that complements the salty bacon. If you can fit more bacon in the skillet and want to add more, go for it. —Mindie Hilton, Susanville, California

Ingredients


  • 6 large eggs

  • 1-3/4 cups Whole Milk

  • 1 teaspoon sugar

  • 1 teaspoon ground cinnamon

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 1 loaf (1 pound) French bread, cubed

  • 1 package (12 ounces) frozen unsweetened mixed berries

  • 2 tablespoons cold butter

  • 1/3 cup packed brown sugar

  • Optional: Confectioners' sugar and maple syrup

Buy IngredientsPowered by Chicory Directions

  1. Whisk together first 6 ingredients. Place bread cubes in a 13x9-in. or 3-quart baking dish coated with cooking spray. Pour egg mixture over top. Refrigerate, covered, 8 hours or overnight.

  2. Preheat oven to 350°. Remove berries from freezer and French toast from refrigerator and let stand while oven heats. Bake, covered, 30 minutes.

  3. In a small bowl, cut butter into brown sugar until crumbly. Top French toast with berries; sprinkle with brown sugar mixture. Bake, uncovered, until a knife inserted in the center comes out clean, 15-20 minutes. If desired, dust with confectioners' sugar and serve with syrup.

Nutrition Facts 1 serving: 310 calories, 8g fat (3g saturated fat), 148mg cholesterol, 517mg sodium, 46g carbohydrate (17g sugars, 3g fiber), 13g protein.


Mmm…bananas Foster for breakfast! This yummy baked French toast serves up all the taste of the spectacular dessert in fine fashion. —Laurence Nasson, Hingham Massachusetts

Ingredients

  • 1/2 cup butter, cubed

  • 2/3 cup packed brown sugar

  • 1/2 cup heavy whipping cream

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground allspice

  • 1/4 cup chopped pecans, optional

  • 3 large bananas, sliced

  • 12 slices egg bread or challah (about 3/4 pound)

  • 1-1/2 cups 2% milk

  • 3 large eggs

  • 1 tablespoon sugar

  • 1 teaspoon vanilla extract

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Directions

  1. Place butter in a microwave-safe bowl; microwave, covered, until melted, 30-45 seconds. Stir in brown sugar, cream, cinnamon, allspice and, if desired, pecans. Add bananas; toss gently to coat.

  2. Transfer to a greased 13x9-in. baking dish. Arrange bread over top, trimming to fit as necessary.

  3. Place remaining ingredients in a blender; process just until blended. Pour over bread. Refrigerate, covered, 8 hours or overnight.

  4. Preheat oven to 375°. Remove French toast from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes. Invert to serve.


Nutrition Facts 1 piece: 658 calories, 31g fat (17g saturated fat), 218mg cholesterol, 584mg sodium, 84g carbohydrate (39g sugars, 4g fiber), 14g protein.




These get the morning off to a cheery start! Sometimes I assemble the strudels ahead and freeze them individually, then bake them as needed. —Jo Groth, Plainfield, Iowa




Ingredients

  • 3 tablespoons butter, divided

  • 2 tablespoons all-purpose flour

  • 1 cup whole milk

  • 1/3 cup shredded Swiss cheese

  • 2 tablespoons grated Parmesan cheese

  • 1/4 teaspoon salt

  • 5 large eggs, lightly beaten

  • 1/4 pound ground fully cooked ham (about 3/4 cup)

  • 6 sheets phyllo dough (14x9-inch size)

  • 1/2 cup butter, melted

  • 1/4 cup dry bread crumbs

  • topping:

  • 2 tablespoons grated Parmesan cheese

  • 2 tablespoons minced fresh parsley

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Directions

  1. In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheeses and salt.

  2. In a large nonstick skillet, melt remaining 1 tablespoon butter over medium heat. Add eggs to pan; cook and stir until almost set. Stir in ham and the cheese sauce; heat through. Remove from heat.

  3. Preheat oven to 375°. Place 1 sheet of phyllo dough on a work surface. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Brush with melted butter; sprinkle with 2 teaspoons bread crumbs. Fold phyllo in half lengthwise; brush again with butter. Spoon 1/2 cup filling onto phyllo about 2 in. from a short side. Fold side and edges over filling and roll up. Brush with butter. Repeat with remaining phyllo, butter, bread crumbs and filling.

  4. Place on a greased baking sheet; sprinkle each with 1 teaspoon cheese and 1 teaspoon parsley. Bake 10-15 minutes or until golden brown. Serve immediately. Freeze option: After topping strudels with cheese and parsley, freeze unbaked on a waxed paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake strudels as directed, increasing time to 30-35 minutes or until heated through and golden brown.


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


Sunny-Side-Up Pizza

Total Time Prep/Total Time: 30 min. Makes 6 servings





Ingredients

  • 1 prebaked 12-inch thin pizza crust

  • 6 large eggs

  • 1-1/2 cups shredded part-skim mozzarella cheese

  • 8 bacon strips, cooked and crumbled

  • 1/2 cup chopped sweet red pepepr

  • 1/2 cup chopped green pepper

  • 1 small onion, chopped

Buy IngredientsPowered by Chicory Directions

  1. Preheat oven to 450°. Place crust on a greased pizza pan. Using a 2-1/2-in. biscuit cutter, cut out 6 circles from crust. (Remove circles and save for another use.) Break an egg into each hole. Sprinkle with cheese, bacon, peppers and onion. Bake until eggs are completely set, 8-10 minutes.

Nutrition Facts 1 slice: 355 calories, 18g fat (7g saturated fat), 242mg cholesterol, 578mg sodium, 27g carbohydrate (3g sugars, 2g fiber), 20g 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 whole milk

  • 2 tablespoons all-purpose flour

  • 12 large eggs

  • 2 tablespoons Vanilla Greek Yogurt

  • 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

  1. Line the bottom and sides of a greased 15x10x1-in. baking pan with parchment; grease the paper and set aside.

  2. 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.

  3. 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.

  4. 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 mother always made these tasty muffins whenever our family got together at her house. Now they’re a family favorite at my house, and my in-laws love them, too! —Carolyn Riley, Carlisle, Pennsylvania

Pumpkin-Apple Muffins with Streusel Topping

Total Time Prep: 20 min. Bake: 30 min. + cooling Makes 1-1/2 dozen

My mother always made these tasty muffins whenever our family got together at her house. Now they’re a family favorite at my house, and my in-laws love them, too! —Carolyn Riley, Carlisle, Pennsylvania





Ingredients

  • 2-1/2 cups all-purpose flour

  • 2 cups sugar

  • 1 tablespoon pumpkin pie spice

  • 1 teaspoon baking soda

  • 2 large eggs, lightly beaten

  • 1 cup canned pumpkin

  • 1/2 cup vegetable oil

  • 2 cups finely chopped peeled apples

  • topping:

  • 1/4 cup sugar

  • 2 tablespoons all-purpose flour

  • 1/2 teaspoon ground cinnamon

  • 1 tablespoon butter or margarine

Buy IngredientsPowered by Chicory Directions

  1. In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill 18 greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin.

  2. Bake at 350° until a toothpick comes out clean, 30-35 minutes. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts 1 muffin: 243 calories, 8g fat (1g saturated fat), 25mg cholesterol, 150mg sodium, 42g carbohydrate (27g sugars, 1g fiber), 3g protein.



Breakfast is my husband's favorite meal of the day. I use our homegrown blueberries in this sweet morning treat. —Cecilia Morgan, Milwaukie, Oregon



Ingredients

  • 1 tablespoon butter

  • 3 large eggs

  • 3/4 cup 2% milk

  • 3/4 cup all-purpose flour

  • 1/2 teaspoon salt

  • berry topping:

  • 1 cup fresh raspberries

  • 1 cup fresh blueberries

  • 1 cup sliced fresh strawberries

  • 1/3 cup orange marmalade

  • 2 tablespoons confectioners' sugar

  • Whipped cream, optional

Buy IngredientsPowered by Chicory Directions

  1. Place the butter in a 9-in. pie plate; place in a 400° oven for 4-5 minutes or until melted. Tilt pie plate to evenly coat bottom and sides with butter.

  2. In a small bowl, whisk the eggs and milk. In another small bowl, combine the flour and salt; whisk in egg mixture until smooth. Pour batter into prepared pie plate. Bake until sides are crisp and golden brown, 15-20 minutes.

  3. Meanwhile, in a large bowl, gently combine the berries and marmalade. Sprinkle pancake with confectioners' sugar; fill with berry mixture. Serve immediately. If desired, serve with whipped cream.

Nutrition Facts 1 piece: 215 calories, 6g fat (3g saturated fat), 116mg cholesterol, 273mg sodium, 36g carbohydrate (21g sugars, 3g fiber), 6g protein.



We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. —Danny Diamond, Farmington Hills, Michigan

Italian Brunch Torte

Total Time Prep: 50 min. Bake 1 hour + standing Makes 12 servings


We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. —Danny Diamond, Farmington Hills, Michigan




Ingredients

  • 2 tubes (8 ounces each) refrigerated crescent rolls, divided

  • 1 teaspoon olive oil

  • 1 package (6 ounces) fresh baby spinach

  • 1 cup sliced fresh mushrooms

  • 7 large eggs, divided use

  • 1 cup grated Parmesan cheese

  • 2 teaspoons Italian seasoning

  • 1/8 teaspoon pepper

  • 1/2 pound thinly sliced deli ham

  • 1/2 pound thinly sliced hard salami

  • 1/2 pound sliced provolone cheese

  • 2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry

Buy IngredientsPowered by Chicory Directions

  1. Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes.

  2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper.

  3. Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture.

  4. On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough.

  5. Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.

Nutrition Facts 1 slice: 403 calories, 24g fat (10g saturated fat), 167mg cholesterol, 1360mg sodium, 19g carbohydrate (5g sugars, 0 fiber), 23g protein.


I've tried a number of different types of fruit for this recipe, but apple seems to be my family's favorite. I mix the dry and wet ingredients in separate bowls the night before and combine them the next morning when it's time to make breakfast.—Megan Brooks, Saint Lazare, Quebec.


Maple Apple Baked Oatmeal

Total Time Prep: 20 min. Bake: 25 min. Makes 8 servings


I've tried a number of different types of fruit for this recipe, but apple seems to be my family's favorite. I mix the dry and wet ingredients in separate bowls the night before and combine them the next morning when it's time to make breakfast.—Megan Brooks, Saint Lazare, Quebec.




Ingredients

  • 3 cups old-fashioned oats

  • 2 teaspoons baking powder

  • 1-1/4 teaspoons ground cinnamon

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground nutmeg

  • 2 large eggs

  • 2 cups fat-free milk

  • 1/2 cup maple syrup

  • 1/4 cup Extra Virgin Olive oil

  • 1 teaspoon vanilla extract

  • 1 large apple, chopped

  • 1/4 cup sunflower kernels or pepitas

Buy IngredientsPowered by Chicory Directions

  1. Preheat oven to 350°. In a large bowl, mix the first five ingredients. In a small bowl, whisk eggs, milk, syrup, oil and vanilla until blended; stir into dry ingredients. Let stand 5 minutes. Stir in apple.

  2. Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with sunflower kernels. Bake, uncovered, 25-30 minutes or until set and edges are lightly browned.

Nutrition Facts 1 serving: 305 calories, 13g fat (2g saturated fat), 48mg cholesterol, 325mg sodium, 41g carbohydrate (20g sugars, 4g fiber), 8g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat.



Mushroom Asparagus Quiche

Total Time Prep: 20 min. Bake: 25 min. Makes 8 servings


Loads of asparagus pieces add color and flavor to this hearty, creamy quiche. And its easy crescent roll crust means you'll have dinner ready in a snap! —Sharon A. Fujita, Fontana, California





Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls

  • 2 teaspoons prepared mustard

  • 1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces

  • 1 medium onion, chopped

  • 1/2 cup sliced fresh mushrooms

  • 1/4 cup butter, cubed

  • 2 large eggs, lightly beaten

  • 2 cups shredded part-skim mozzarella cheese

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon each dried basil, oregano, parsley and rubbed sage

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Directions

  1. Separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside.

  2. In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.

  3. Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

  4. Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in center to come out clean.


Nutrition Facts 1 piece: 272 calories, 18g fat (8g saturated fat), 84mg cholesterol, 580mg sodium, 16g carbohydrate (5g sugars, 1g fiber), 12g protein.


 
 
 

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