Our cooking club is still making an effort to meet once a month (sometimes once every 6 weeks) to try new recipes together and enjoy amazing food. This month we did breakfast for dinner (brenner, as some call it). And mmmmm delicious! Thanks so much to Lara for hosting, the food was fabulous. Here are three of the recipes we tried, not included in this roundup are the homemade biscuits and gravy, which were also yummy!
Sausage and Cheese Strata with Sundried Tomatoes
1/2 cp. sun-dried tomatoes (not oil-packed), chopped
12 oz. hot Italian Sausages, casings removed (I used a pound)
8 large eggs
3 1/2 cps. whole milk
2 tsp. minced fresh thyme (3/4 tsp. dried)
1 1/2 tsp. salt
1/4 tsp. ground black pepper
11 slices white sandwich bread (about 1 pound), crusts trimmed, and cut into 1″ pieces (I didn’t remove the crusts – oops!)
1/2 cp. chopped onion
1/2 cp. freshly grated Parmesan cheese
1 cp. freshly grated Mozzarella cheese (packed)
1/4 cp. crumbled, soft fresh goat cheese
Chopped fresh parsley
1. Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover. Let stand until softened, about 15 minutes. Drain.
2. Saute sausage in heavy medium skillet over medium heat until cooked through, breaking up with a spoon, about 5 minutes (**this took much longer than 5 minutes, I’d say closer to 10). Using slotted spoon, transfer sausage to paper towels to drain well.
3. Butter a 9×13 glass baking dish. Whisk eggs, milk, thyme, salt, and pepper in a large bowl to blend. Add sun-dried tomatoes, sausage, bread, onion, and Parmesan cheese; stir to blend. Transfer to prepared dish. Cover and refrigerate at least 4 hours and up to 1 day.
4. Preheat oven to 375 degrees. Bake strata uncovered until puffed and golden brown, about 45 minutes. Sprinkle with mozzarella and goat cheeses and bake until mozzarella melts, about 5 minutes. Transfer pan to rack and cool 5 minutes. Sprinkle with parsley.
1/2 cp. sun-dried tomatoes (not oil-packed), chopped
12 oz. hot Italian Sausages, casings removed
8 large eggs
3 1/2 cps. whole milk
2 tsp. minced fresh thyme (3/4 tsp. dried)
1 1/2 tsp. salt
1/4 tsp. ground black pepper
11 slices white sandwich bread (about 1 pound), crusts trimmed, and cut into 1″ pieces
1/2 cp. chopped onion
1/2 cp. freshly grated Parmesan cheese
1 cp. freshly grated Mozzarella cheese (packed)
1/4 cp. crumbled, soft fresh goat cheese
Chopped fresh parsley
Directions:
1. Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover. Let stand until softened, about 15 minutes. Drain.
2. Saute sausage in heavy medium skillet over medium heat until cooked through, breaking up with a spoon, about 5 minutes. Using slotted spoon, transfer sausage to paper towels to drain well.
3. Butter a 9×13 glass baking dish. Whisk eggs, milk, thyme, salt, and pepper in a large bowl to blend. Add sun-dried tomatoes, sausage, bread, onion, and Parmesan cheese; stir to blend. Transfer to prepared dish. Cover and refrigerate at least 4 hours and up to 1 day.
4. Preheat oven to 375 degrees. Bake strata uncovered until puffed and golden brown, about 45 minutes. Sprinkle with mozzarella and goat cheeses and bake until mozzarella melts, about 5 minutes. Transfer pan to rack and cool 5 minutes. Sprinkle with parsley.
Hash Brown Quiche
Ingredients:
3 cups, shredded frozen hash browns, thawed and drained
4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked ham
1/2 cup diced green onions
1 cup shredded Cheddar
Salt and freshly ground black pepper
Directions:
Preheat oven to 450 degrees F.
Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.
Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed
(excuse the terrible photo!)
French Toast Souffle
Ingredients
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
Directions:
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.
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