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Sundays in the Kitchen With Mom

February 17, 2011 By:
Eileen Goltz, Jewish Exponent Feature
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Tex-Mex Breakfast Frittata

SLICE OF LIFE

Moms everywhere wake up -- far too early -- on weekends only to contemplate breakfast for the entire family, sometimes when those college kids are in town visiting.

Kids come home to sleep in and have mom do mountains of laundry. And they want to eat, and eat well. While feeding your brood is important, the more elaborate meals are typically set for Shabbat, so you may already be tired from cooking. Still, when Sunday comes around, you can make a brunch that seems impressive, but that really doesn't entail all that much more work.

After all, kids at whatever age deserve to be fed something more than doughnuts and cereal. The following breakfast casseroles can all be made ahead of time, and slipped into the oven as everyone wanders down to the table on Sunday morning.

Oh, and dads, there's nothing wrong with you preparing some of these items, or popping them in the oven while mom gets a little extra shut-eye. Then again, those college kids can help out, too, right?

Tex-Mex Breakfast Frittata

(Dairy)
  • 8 large eggs 
    6 Tbsps. milk 
    2 Tbsps. butter 
    3/4 tsp. salt 
    1/4 tsp. pepper 
    dash of hot sauce 
    1/2 cup diced green pepper 
    1/2 cup diced red onion 
    2/3 cup sharp, shredded cheddar cheese 
    2 sliced tomatoes 
    2-3 Tbsps. grated Parmesan cheese 
    salsa for topping

Preheat oven to 350.°

Grease a 9-inch square baking pan.

In a bowl, combine the eggs, milk, salt, hot sauce and pepper; whisk to combine. Pour the mixture into the prepared pan. Bake for 10 minutes, just until eggs begin to set.

Remove from the oven.

Sprinkle the onions, peppers and then the cheese on top.

Draw a fork across the mixture a few times to mix it up a little bit, but not too much. Bake for 10 minutes and mix up the egg mixture again.

Place the sliced tomatoes on the top of the frittata and then sprinkle the top with the Parmesan cheese. Bake for 5 minutes, until the tomatoes are warm.

Serve with salsa. This recipe can be doubled or tripled.

Serves 6.

White-Fish Brunch Bake

(Fish)
  • 1/2 lb. smoked white fish, flaked 
    1 can (13 oz.) evaporated milk 
    2 cups bread, cubed 
    5 eggs 
    2 cups grated Monterey Jack or Pepper Jack cheese, grated 
    salt and pepper to taste

Grease a 9x9-inch baking pan.

In a bowl, combine the eggs and evaporated milk; whisk to combine.

Add the white fish, bread and cheese.

Pour into the prepared casserole. Cover and refrigerate for at least 1 hour or overnight.

Preheat oven to 350°.

Bake, uncovered, for 45 minutes or until firm.

This recipe can be doubled or tripled.

Serves 4 to 6.

Potato Peppers and Faux Sausage Breakfast Casserole

(Dairy)
  • 6 slices whole-wheat bread, cubed 
    2 cups frozen tater tots 
    1 lb. of Morning Star Farm Sausage Crumbles(R) 
    1/2 onion, diced 
    1 tomato, sliced 
    1 red pepper, diced 
    8 oz. sliced mushrooms 
    3 cups grated cheddar cheese 
    8 eggs 
    11/2 cups milk 
    1 cup whipping cream 
    1 tsp. mustard 
    1/2 tsp. salt and pepper 
    2 chopped tomatoes, 
    3 Tbsps. grated Parmesan cheese

Sauté the faux sausage, mushrooms and onions together. Drain and crumble together; set aside.

Grease a 9x13-inch baking pan. Spread the tater tots and bread cubes over the bottom of the pan. Sprinkle the sausage, mushroom and onion mixture over the bread, then sprinkle the cheese over the top.

In a bowl, combine the eggs, cream, milk, mustard, salt, pepper; whisk to combine. Pour the egg mixture over the casserole.

Top the casserole with the chopped tomatoes and Parmesan cheese. Cover and refrigerate overnight.

To cook, preheat oven to 350°.

Bake uncovered for 45 minutes to an hour, or until the top is golden and puffy.

Serves 8.

English Muffin Casserole

(Dairy)
  • 4 English muffins, split 
    1 Tbsp. olive oil 
    2 medium tomatoes, chopped 
    1 lb. sliced mushrooms 
    6 green onions, sliced 
    salt and pepper to taste 
    8 eggs 
    1/2 cup milk 
    1/2 tsp. garlic powder 
    1/2 tsp. onion powder 
    2 tsps. dried basil 
    1 cup grated Swiss cheese

Grease a 9x13-inch baking pan.

Cut and arrange English muffin halves to fit the bottom of the prepared pan and set aside.

Heat the oil in a skillet.

Add the tomatoes and mushrooms, and cook until the mushrooms are soft and most of the liquid is gone, about 8 minutes.

Spoon the mixture over the top of the English muffins and cool for about 10 minutes.

In a bowl, combine the eggs, green onions, milk, garlic powder, onion powder, salt and pepper. Gently pour the egg mixture over the tomato mixture.

Sprinkle the top with the basil and cheese.

Cover and refrigerate for at least 1 hour or overnight.

Preheat oven to 350°.

Bake uncovered, until puffed, cooked through and cheese is golden-brown, 45 to 50 minutes.

Serves 8.

Hash-Brown Brunch Casserole

(Dairy)
  • 2 lbs. frozen hash browns 
    1/2 cup margarine or 1/2 cup butter, melted 
    1 can (10.25 oz.) cream of mushroom soup 
    1 cup sour cream 
    8 green onions, sliced 
    2 cup grated Pepper Jack cheese 
    1 tsp. salt 
    1/4 tsp. pepper 
    1/2 cup Parmesan cheese

In a large bowl, combine all the ingredients, except the Parmesan cheese; mix to combine.

Grease a 9x13-inch baking dish.

Pour the egg mixture into the prepared pan. Sprinkle the Parmesan cheese on top.

Preheat oven to 350°.

Bake for 45 minutes, or until brown on top.

Serves 6 to 8.

Apple-Pie Breakfast Bake

(Dairy)
  • 3/4 cup butter or margarine, melted 
    1 cup brown sugar 
    1 tsp. ground cinnamon 
    2 cans (21 oz.) apple-pie filling 
    20 slices white bread 
    6 eggs 
    11/2 cups milk 
    1 tsp. vanilla extract 
    1/2 cup maple syrup

Grease a 9x13-inch baking pan.

In a small bowl, stir together the melted butter, brown sugar and cinnamon. Spread the sugar mixture into the bottom of the prepared pan. Spread the apple-pie filling evenly over the sugar mixture. Layer the bread slices on top of the filling, pressing down as you go.

In a medium bowl, beat the eggs with the milk and vanilla.

Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.

Preheat oven to 350°.

Place covered pan into the oven, and bake for 60 to 75 minutes. When done, remove from oven and turn on the broiler. Remove foil and drizzle the maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize.

Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the pan onto a serving tray or baking sheet so the apple filling is on top.

Serve hot.

Serves 8.

Crème Caramel Breakfast Bake

(Dairy)
  • 1/2 cup butter 
    1 cup brown sugar 
    2 Tbsps. corn syrup 
    6 French bread or challah, cut into small pieces 
    5 eggs 
    11/2 cups half-and-half or real cream 
    1 tsp. vanilla 
    1 Tbsp. orange liqueur or orange juice 
    1/4 tsp. salt 
    maple syrup

Melt the butter in a saucepan over a low heat.

Add the brown sugar and the corn syrup, cooking and stirring until the sugar is dissolved.

Pour the mixture into a 9x13-inch baking dish. Arrange the bread pieces over the sugar mixture.

In a bowl, combine the eggs, half-and-half, vanilla, orange liquor and salt; whisk to combine.

Pour the egg mixture over the bread. Cover, and refrigerate at least 8 hours, or overnight.

Preheat oven to 350°.

Bring the dish to room temperature.

Then bake uncovered for 35 to 40 minutes, until the top is puffed and lightly browned.

Serve with maple syrup.

Serves 6 to 8.

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