BEST RECIPES FOR NEW YEAR’S DAT BRUNCE
·
VEGGIE-PACKED STRATA
Veggie-Packed
Strata Recipe photo by Taste of Home
VEGGIE-PACKED
STRATA RECIPE
·
·
)
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour +
standing
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
·
2
teaspoons salt
·
1
teaspoon pepper
·
6
large eggs
·
8
slices bread, cubed, divided
·
2
cups shredded Swiss cheese
DIRECTIONS
In a large
skillet, saute peppers and onion in 1 tablespoon 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 oil until tender. Drain;
pat dry and set aside.
In a large
bowl, beat the 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, at 325° for 60-70 minutes or until a knife inserted in the center
comes out clean. Let stand for 10 minutes before serving. Run a knife around
edge of pan to loosen; remove sides. Cut into wedges. Yield: 8-10 servings.
Originally published
as Veggie-Packed Strata in Casserole Cookbook 2001, p204
NUTRITIONAL FACTS
1 piece: 351 calories, 24g fat (12g saturated fat), 181mg
cholesterol, 747mg sodium, 20g carbohydrate (6g sugars, 3g fiber), 16g protein.
·
Make-Ahead
Biscuits & Gravy Bake Recipe photo by Taste of Home
MAKE-AHEAD
BISCUITS & GRAVY BAKE RECIPE
·
·
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling. Bake: 25
min.
INGREDIENTS
·
1
pound Jones No Sugar Pork Sausage Roll sausage
·
1/4
cup all-purpose flour
·
3
cups 2% milk
·
1-1/2
teaspoons pepper
·
1
teaspoon paprika
·
1/4
teaspoon chili powder
·
2-1/4
cups biscuit/baking mix
·
1/2
cup sour cream
·
1/4
cup butter, melted
DIRECTIONS
In a large skillet, cook sausage over medium heat 6-8 minutes or
until no longer pink, breaking into crumbles. Remove with a slotted spoon;
discard drippings, reserving 1/4 cup in pan. Stir in flour until blended; cook
and stir 1-2 minutes or until golden brown (do not burn). Gradually whisk in
milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until
thickened. Stir in sausage, pepper, paprika and chili powder. Pour into a
greased 13x9-in. baking dish. Cool completely.
Meanwhile, in a large bowl, mix baking mix, sour cream and
melted butter until moistened. Turn onto a lightly floured surface; knead
gently 8-10 times.
Pat or roll dough to 3/4-in. thickness; cut with a floured
2-1/2-in. biscuit cutter. Place biscuits over gravy. Refrigerate, covered,
overnight.
Preheat oven to 400°. Remove casserole from refrigerator while
oven heats. Bake, uncovered, 22-25 minutes or until gravy is heated through and
biscuits are golden brown.
Freeze option: Cover and freeze unbaked biscuits and gravy.
To use, partially thaw in refrigerator overnight. Remove from refrigerator 30
minutes before baking. Preheat oven to 400°. Bake as directed, increasing time
as needed until gravy is heated through and biscuits are golden brown. Yield: 10 servings.
Originally published
as Make-Ahead Biscuits & Gravy Bake in Breakfast & Brunch Bookazine
2015, p20
·
STRAWBERRY BANANA CREPES
Strawberry
Banana Crepes Recipe photo by Taste of Home
STRAWBERRY
BANANA CREPES RECIPE
·
·
:
9 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 10
min.
INGREDIENTS
·
1
cup all-purpose flour
·
1
tablespoon sugar
·
1/2
teaspoon ground cinnamon
·
1-1/2
cups milk
·
2
eggs
·
1
to 2 tablespoons butter or margarine
·
FILLING:
·
1
package (8 ounces) cream cheese, softened
·
1
carton (8 ounces) frozen whipped topping, thawed
·
1/2
cup confectioners' sugar
·
TOPPING:
·
2
cups sliced fresh strawberries
·
2
medium firm bananas, sliced
·
1/4
cup sugar, optional
DIRECTIONS
In a
mixing bowl, combine the flour, sugar, cinnamon, milk and eggs; mix well. Cover
and refrigerate for 1 hour.
In an
8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2
tablespoons into the center of skillet. Lift and tilt pan to evenly coat
bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove
to a wire rack. Repeat with remaining batter, add butter to a skillet as
needed. When cool, stack crepes with waxed paper on paper towels in between.
In a
mixing bowl, combine the filling ingredients. Spread 2 rounded tablespoonfuls
on each crepe; roll up. Combine topping ingredients; spoon over crepes. Yield: 18 crepes.
Originally published
as Strawberry Banana Crepes in Quick Cooking November/December 2001, p27
NUTRITIONAL FACTS
2 each: 328 calories, 17g fat (12g saturated fat), 84mg
cholesterol, 122mg sodium, 36g carbohydrate (20g sugars, 2g fiber), 7g protein.
·
ITALIAN BRUNCH TORTE
Italian
Brunch Torte Recipe photo by Taste of Home
ITALIAN
BRUNCH TORTE RECIPE
·
·
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. Bake 1 hour + standing
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
·
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
DIRECTIONS
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
one tube of crescent dough and separate into triangles. Press onto bottom of
prepared pan to form a crust, sealing seams well. Bake 10-15 minutes or until
set.
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 six eggs, Parmesan cheese,
Italian seasoning and pepper.
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.
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.
Bake,
uncovered, 1 to 1-1/4 hours or until a thermometer reads 160°, 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. Yield: 12 servings.
Originally published
as Italian Brunch Torte in Taste of Home April/May 2011, p30
NUTRITIONAL FACTS
1 slice: 403 calories, 24g fat (10g saturated fat), 167mg
cholesterol, 1360mg sodium, 19g carbohydrate (5g sugars, 0 fiber), 23g protein.
·
ITALIAN BRUNCH TORTE
Italian
Brunch Torte Recipe photo by Taste of Home
ITALIAN
BRUNCH TORTE RECIPE
·
·
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. Bake 1 hour + standing
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
·
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
DIRECTIONS
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
one tube of crescent dough and separate into triangles. Press onto bottom of
prepared pan to form a crust, sealing seams well. Bake 10-15 minutes or until
set.
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 six eggs, Parmesan cheese,
Italian seasoning and pepper.
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.
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.
Bake,
uncovered, 1 to 1-1/4 hours or until a thermometer reads 160°, 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. Yield: 12 servings.
Originally published
as Italian Brunch Torte in Taste of Home April/May 2011, p30
NUTRITIONAL FACTS
1 slice: 403 calories, 24g fat (10g saturated fat), 167mg
cholesterol, 1360mg sodium, 19g carbohydrate (5g sugars, 0 fiber), 23g protein.
·
HOLIDAY BRUNCH CASSEROLE
Holiday
Brunch Casserole Recipe photo by Taste of Home
HOLIDAY
BRUNCH CASSEROLE RECIPE
·
·
)
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 30
min. + standing
INGREDIENTS
·
4
cups frozen shredded hash brown potatoes
·
1
pound Jones No Sugar Pork Sausage Roll, cooked and drained
·
1/2
pound sliced bacon, cooked and crumbled
·
1
medium green pepper, chopped
·
2
cups (8 ounces) shredded cheddar cheese, divided
·
1
green onion, chopped
·
1
cup reduced-fat biscuit/baking mix
·
1/2
teaspoon salt
·
4
eggs
·
3
cups milk
DIRECTIONS
In a large
bowl, combine the hash browns, sausage, bacon, green pepper, 1 cup cheese and
onion. Transfer to a greased 13-in. x 9-in. baking dish.
In another
bowl, whisk the biscuit mix, salt, eggs and milk; pour over the top. Sprinkle
with remaining cheese. Cover and refrigerate overnight.
Remove
from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for
30-35 minutes or until golden brown. Let stand for 10 minutes before cutting. Yield: 12 servings.
Originally published
as Holiday Brunch Casserole in Country December/January 2009, p53
NUTRITIONAL FACTS
1 piece: 366 calories, 25g fat (11g saturated fat), 131mg
cholesterol, 971mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 19g protein.
·
ROASTED TOMATO QUICHE
Roasted
Tomato Quiche Recipe photo by Taste of Home
ROASTED
TOMATO QUICHE RECIPE
·
·
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. Bake: 40 min. +
standing
INGREDIENTS
·
1
sheet refrigerated pie pastry
·
1
cup grape tomatoes
·
1
tablespoon olive oil
·
1/8
teaspoon plus 1/2 teaspoon salt, divided
·
1/8
teaspoon plus 1/4 teaspoon pepper, divided
·
1/2
pound bulk Italian sausage
·
1
small onion, chopped
·
1
package (6 ounces) fresh baby spinach, chopped
·
1
cup shredded part-skim mozzarella cheese
·
3
large eggs
·
1
cup half-and-half cream
·
1/2
teaspoon garlic powder
DIRECTIONS
Unroll
pastry into a 9-in. pie plate; flute edges. Line unpricked pastry with a double
thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie
weights.
Bake at
450° for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire
rack.
Place
tomatoes in a 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/8
teaspoon salt and pepper. Bake at 450° until skins blister, about 8-10 minutes.
In a large
skillet, cook sausage and onion over medium heat until sausage is no longer
pink; drain. Remove sausage. In the same skillet, cook spinach until wilted,
about 4-5 minutes.
Combine
sausage, tomatoes, spinach and cheese; transfer to crust. Whisk eggs, cream,
garlic powder and remaining salt and pepper; pour over top.
Bake at
375° until a knife inserted in center comes out clean, about 40-45 minutes.
Cover edges with foil during the last 15 minutes to prevent overbrowning if
necessary. Let stand 10 minutes before serving. Yield: 6 servings.
Editor’s Note: Let
pie weights cool before storing. Beans and rice may be reused for pie weights,
but not for cooking.
Originally published
as Roasted Tomato Quiche in Taste of Home June/July 2016, p83
NUTRITIONAL FACTS
1 piece: 397 calories, 26g fat (11g saturated fat), 158mg
cholesterol, 725mg sodium, 23g carbohydrate (5g sugars, 1g fiber), 15g protein.
·
BANANA CREPES
Banana
Crepes Recipe photo by Taste of Home
BANANA
CREPES RECIPE
·
·
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + standing Cook: 10
min.
INGREDIENTS
·
2
large eggs
·
3/4
cup 2% milk
·
1/2
cup all-purpose flour
·
1
tablespoon butter, melted
·
1
tablespoon sugar
·
1/8
teaspoon salt
·
FILLING:
·
1/2
cup butter, cubed
·
2/3
cup sugar
·
4
teaspoons grated orange peel
·
2/3
cup orange juice
·
6
medium firm bananas, peeled and sliced
·
Fresh
raspberries, optional
DIRECTIONS
In a bowl,
whisk together first six ingredients; let stand 20 minutes.
Heat a
lightly greased 8-in. nonstick skillet over medium heat. Fill a 1/4-cup measure
halfway with batter; pour into center of pan. Quickly lift, tilt and rotate pan
to coat bottom evenly. Cook crepe until top appears dry; turn over and cook
until bottom is cooked, 15-20 seconds. Remove to a wire rack. Repeat with remaining
batter, greasing pan as needed.
For sauce,
place butter, sugar, orange peel and orange juice in a large skillet; bring to
a boil, stirring to dissolve sugar. Reduce heat to medium; add bananas to warm.
To serve,
spoon bananas onto crepes; fold into quarters. Top with remaining sauce and, if
desired, raspberries. Yield: 12 crepes.
Health Tip: Try
these crepes with more wholesome filling: sliced bananas, strawberries, Greek
yogurt and a sprinkle of granola for crunch.
Originally published
as Banana Crepes in Taste of Home February/March 2000, p18
NUTRITIONAL FACTS
2 filled crepes: 443 calories, 20g fat (12g saturated fat),
110mg cholesterol, 226mg sodium, 64g carbohydrate (43g sugars, 3g fiber), 6g
protein.
·
MIMOSA
Mimosa
Recipe photo by Taste of Home
MIMOSA
RECIPE
·
·
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 5 min.
INGREDIENTS
·
2
ounces champagne or other sparkling wine, chilled
·
1/2
ounce Triple Sec
·
2
ounces orange juice
·
GARNISH:
·
Orange
slice
DIRECTIONS
Pour
champagne into a champagne flute or wine glass. Pour the Triple Sec and orange
juice into the glass. Garnish as desired. Yield: 1 serving.
Editor's Note: To
make a batch of Mimosas (12 servings), slowly pour one bottle (750 ml) chilled
Champagne into a pitcher. Stir in 3 cups orange juice and 3/4 cup Triple Sec.
Originally published
as Mimosa in The Taste of Home Cookbook 2007
NUTRITIONAL FACTS
1 each: 119 calories, 0 fat (0 saturated fat), 0
cholesterol, 0 sodium, 13g carbohydrate (11g sugars, 0 fiber), 0 protein.
·
CINNAMON FRUIT BISCUITS
Cinnamon
Fruit Biscuits Recipe photo by Taste of Home
CINNAMON
FRUIT BISCUITS RECIPE
·
·
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min. +
cooling
INGREDIENTS
·
1/2
cup sugar
·
1/2
teaspoon ground cinnamon
·
1
tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits
·
1/4
cup butter or margarine, melted
·
10
teaspoons strawberry preserves
DIRECTIONS
In a small
bowl, combine the sugar and cinnamon. Dip top and sides of biscuits in butter,
then in cinnamon-sugar. Place on ungreased baking sheets. With the end of a
wooden spoon handle, make a deep indentation in the center of each biscuit;
fill with 1 teaspoon preserves.
Bake at
375° for 15-18 minutes or until golden brown. Cool for 15 minutes before
serving (preserves will be hot). Yield: 10 servings.
Originally published
as Cinnamon Fruit Biscuits in Quick Cooking March/April 2002, p40
NUTRITIONAL FACTS
1 each: 178 calories, 5g fat (3g saturated fat), 12mg
cholesterol, 323mg sodium, 31g carbohydrate (14g sugars, 0 fiber), 3g
protein. Diabetic Exchanges: 2 starch, 1 fat.
·
BREAKFAST BREAD BOWLS
Breakfast
Bread Bowls Recipe photo by Taste of Home
BREAKFAST
BREAD BOWLS RECIPE
·
·
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
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
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.Yield: 4 servings.
Originally published
as Breakfast Bread Bowls in Simple & Delicious December/January 2014
·
UPSIDE-DOWN ORANGE FRENCH TOAST
Upside-Down
Orange French Toast Recipe photo by Taste of Home
UPSIDE-DOWN
ORANGE FRENCH TOAST RECIPE
·
·
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 25
min.
INGREDIENTS
·
1/2
cup butter, melted
·
1/2
cup sugar
·
1/4
cup chopped pecans
·
2
tablespoons grated orange peel
·
2
teaspoons ground cinnamon
·
12
slices French bread (3/4 inch thick)
·
4
ounces cream cheese, cubed
 ·
8
eggs
·
1
cup orange juice
·
1
tablespoon orange liqueur, optional
·
1/2
teaspoon butter flavoring
DIRECTIONS
Place
butter in a 13-in. x 9-in. baking dish. Combine the sugar, pecans, orange peel
and cinnamon; sprinkle over butter. Arrange bread in dish. Dot with cream
cheese. In a large bowl, whisk the eggs, orange juice, orange liqueur if
desired and butter flavoring; pour over bread. Cover and refrigerate overnight.
Remove
from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for
25-30 minutes or until a knife inserted near the center comes out clean. To
serve, invert slices onto plates. Yield: 6 servings.
Originally published
as Upside-Down Orange French Toast in Taste of Home December/January 2010, p77
NUTRITIONAL FACTS
2 each: 517 calories, 33g fat (16g saturated fat), 343mg
cholesterol, 470mg sodium, 42g carbohydrate (21g sugars, 2g fiber), 14g
protein.
NUTRITIONAL FACTS
1
piece: 443 calories, 29g fat (12g saturated fat), 243mg cholesterol, 917mg
sodium, 23g carbohydrate (4g sugars, 2g fiber), 22g protein.
·
RECIPES
·
MINI SAUSAGE
QUICHES
·
NEXT RECIPE
Mini Sausage Quiches Recipe photo by
Taste of Home
MINI SAUSAGE QUICHES RECIPE
·
·
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
INGREDIENTS
·
1/2 pound bulk hot
Italian sausage
·
2 tablespoons dried
minced onion
·
2 tablespoons minced
chives
·
1 tube (8 ounces)
refrigerated crescent rolls
·
4 large eggs,
lightly beaten
·
2 cups shredded
Swiss cheese
·
1 cup 4% cottage
cheese
·
1/3 cup grated
Parmesan cheese
·
Paprika
DIRECTIONS
In a large skillet, brown sausage and
onion over medium heat for 4-5 minutes or until meat is no longer pink; drain.
Stir in chives.
On a lightly floured surface, unroll
crescent dough into one long rectangle; seal seams and perforations. Cut into
48 pieces. Press onto the bottom and up the sides of greased miniature muffin
cups.
Fill each with about 2 teaspoons of
sausage mixture. In a large bowl, combine the eggs and cheeses. Spoon 2
teaspoonfuls over sausage mixture. Sprinkle with paprika.
Bake at 375° for 20-25 minutes or
until a knife inserted in the center comes out clean. Cool for 5 minutes before
removing from pans to wire racks. If desired, sprinkle with additional minced
chives. Serve warm. Yield: 4
dozen.
Test Kitchen Tip
· Make these gluten-free by skipping the crescent
roll crust.
Originally published as Mini Sausage Quiches in Taste of
Home October/November 2005, p39
Tesla's big rigs get biggest public order from PepsiCoReuters TV
NUTRITIONAL FACTS
1
each: 66 calories, 5g fat (2g saturated fat), 27mg cholesterol, 116mg sodium,
2g carbohydrate (1g sugars, 0 fiber), 4g protein.
·
RECIPES
·
BRIE AND
SAUSAGE BRUNCH BAKE
·
NEXT RECIPE
Brie and Sausage Brunch Bake Recipe
photo by Taste of Home
BRIE AND SAUSAGE BRUNCH BAKE RECIPE
·
·
Read Reviews (11)
I've made this brunch bake for holidays, as well as
for a weekend at a friend's cabin, and I always get requests for the recipe.
It's make-ahead convenient, reheats well and even tastes great the next day.
—Becky Hicks, Forest Lake, Minnesota
Featured In: New Year's Day Brunch
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 50 min. + standing
VERIFIED BY Taste of Home Test Kitchen
CONTEST WINNER
INGREDIENTS
·
1 pound bulk Italian sausage
·
1 small onion, chopped
·
8 cups cubed day-old sourdough bread
·
1/2 cup chopped roasted sweet red peppers
·
1/2 pound Brie cheese, rind removed, cubed
·
2/3 cup grated Parmesan cheese
·
2 tablespoons minced fresh basil or 2 teaspoons dried
basil
·
8 large eggs
·
2 cups heavy whipping cream
·
1 tablespoon Dijon mustard
·
1 teaspoon pepper
·
1/2 teaspoon salt
·
3/4 cup shredded part-skim mozzarella cheese
·
3 green onions, sliced
DIRECTIONS
In a large skillet, cook sausage and onion over medium heat until meat is
no longer pink; drain.
Place bread cubes in a greased 13x9-in. baking dish. Layer with sausage
mixture, red peppers, Brie and Parmesan cheeses and basil. In a large bowl,
whisk eggs, cream, mustard, pepper and salt; pour over top. Cover and
refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Preheat oven to
350°. Bake, uncovered, 45-50 minutes or until a knife inserted in the center
comes out clean.
Sprinkle with mozzarella cheese. Bake 4-6 minutes or until cheese is
melted. Let stand 10 minutes before cutting. Sprinkle with green onions. Yield: 12 servings.
Originally
published as Brie and Sausage Brunch Bake in Simple & Delicious
December/January 2011, p67
Passenger
Tells Uber Driver He Has Brain Cancer, Minutes Later He Calls PoliceLifeDaily.com
NUTRITIONAL
FACTS
1 piece: 424 calories, 31g fat (17g
saturated fat), 237mg cholesterol, 779mg sodium, 17g carbohydrate (2g sugars,
1g fiber), 19g protein.
·
RECIPES
·
BLT EGG BAKE
·
NEXT RECIPE
BLT Egg Bake Recipe photo by Taste of Home
BLT EGG BAKE RECIPE
·
·
MAKES:
4 servings
TOTAL TIME:
Prep/Total
Time: 30 min.
VERIFIED
BY Taste of Home Test Kitchen
QUICK CONTEST WINNER
INGREDIENTS
·
1/4 cup mayonnaise
·
5 slices bread, toasted
·
4 slices process American cheese
·
12 bacon strips, cooked and crumbled
·
2 tablespoons butter
·
2 tablespoons all-purpose flour
·
1/4 teaspoon salt
·
1/8 teaspoon pepper
·
1 cup 2% milk
·
4 large eggs
·
1 medium tomato, halved and sliced
·
1/2 cup shredded cheddar cheese
·
2 green onions, thinly sliced
·
Shredded lettuce
DIRECTIONS
Preheat oven to 325°. Spread mayonnaise on one side of each slice of
toast and cut into small pieces. Arrange toast, mayonnaise side up, in a
greased 8-in. square baking dish. Top with cheese slices and bacon.
In a small saucepan, melt butter. Stir in flour, salt and pepper until
smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until
thickened. Pour over bacon.
In a large skillet, fry eggs over medium heat until they reach desired
doneness; place over bacon. Top with tomato slices; sprinkle with cheddar
cheese and onions. Bake, uncovered, 10 minutes. Cut in squares; serve with
lettuce. Yield: 4 servings.
Originally
published as BLT Egg Bake in Taste of Home April/May 2001, p27
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NUTRITIONAL
FACTS
1 serving: 594 calories, 42g fat (16g
saturated fat), 251mg cholesterol, 1262mg sodium, 25g carbohydrate (7g sugars, 1g
fiber), 27g protein.
·
RECIPES
·
ANY-SEASON FRUIT BOWL
·
NEXT RECIPE
Any-Season Fruit Bowl Recipe photo by Taste of Home
ANY-SEASON FRUIT BOWL RECIPE
·
·
MAKES:
16-18
servings
TOTAL TIME:
Prep: 5 min.
+ chilling Cook: 25 min. + chilling
VERIFIED BY Taste of Home Test Kitchen
QUICK
INGREDIENTS
·
2 cups water
·
1-1/2 cups sugar
·
1/3 cup lime or lemon juice
·
1 teaspoon anise extract
·
1/2 teaspoon salt
·
3 oranges, peeled and
sectioned
·
3 kiwifruit, peeled and sliced
·
2 grapefruit, peeled and
sectioned
·
2 large apples, cubed
·
1 pint strawberries, sliced
·
1 pound green grapes
·
1 can (20 ounces) pineapple
chunks, drained
DIRECTIONS
In a medium saucepan, combine water, sugar, lime
juice, anise and salt. Bring to a boil over medium heat; cook for 20 minutes,
stirring occasionally. Remove from the heat; cover and refrigerate for 6 hours
or overnight. Combine fruit in a large bowl; add dressing and toss to coat.
Cover and chill for at least 1 hour. Yield: 16-18 servings.
Originally published as Any-Season Fruit Bowl in Country Woman Christmas
Annual 1997, p13
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EnoughLifeDaily.com
NUTRITIONAL FACTS
3/4 cup: 143
calories, 0 fat (0 saturated fat), 0 cholesterol, 69mg sodium, 36g carbohydrate
(33g sugars, 3g fiber), 1g protein.
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