Archive for the ‘Brunch’ Category

Country Brunch

6 slices bacon
3/4 cup chopped bell pepper
1/2 cup chopped onion
6 cups frozen hash browns
1 teaspoon salt
1/4 teaspoon pepper
6 eggs
1/2 cup shredded Cheddar cheese

Fry bacon and save drippings. Cook pepper, onion, potatoes and salt and pepper, covered, for 10 minutes in bacon drippings. Lift with a pancake turner to flip over and cook 10 minutes more.

Make 6 indentations in the top and break an egg into each. Cover and cook about 3 minutes. Sprinkle with cheese. Crumble bacon over the top. Cover and cook until the eggs are done, about 5 minutes.

Brunch in a Skillet

2 pounds potatoes, cooked, cooled and sliced
1/2 pound cooked bacon, crumbled
2 teaspoons parsley flakes
1/2 cup chopped onion
16 eggs
1/4 cup water
2 teaspoons Worcestershire
1/2 cup shredded Cheddar cheese or a blend

In large skillet, brown the onions and potatoes. Arrange potatoes so that they lay flat in several layers.

Cover with bacon, parsley and onion.

In medium bowl, whisk eggs, water and Worcestershire sauce; sprinkle in Cheddar. Pour over potatoes.

Cook, covered, over low-medium heat for 5 to 10 minutes; check at 5 minutes.

When eggs are set, remove from heat; cut into wedges.

Serve hot with sliced tomatoes and crusty bread.

Brunch Casserole

Posted by kdipaolo at recipegoldmine.com 6/26/01 7:52:18 am

1/2 pound sliced bacon
1/2 cup chopped onion
1/2 cup chopped green pepper
12 eggs
1 cup milk
1 (16 ounce) package frozen hash brown
    potatoes, thawed
1 cup (4 ounces) shredded Cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dillweed

In a skillet, cook bacon until crisp. Remove with a slotted spoon; crumble and set aside.

In 2 tablespoons of the drippings, saut? onion and green pepper until tender; remove with a slotted spoon. Beat eggs and milk in a large bowl. Stir in hash browns, cheese, salt, pepper, dill, onion, green pepper and bacon. Transfer to a greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350 degrees F for 35-45 minutes or until a knife inserted near the middle comes out clean.

6-8 servings

Overnight Brunch Cake

Posted by kdipaolo at recipegoldmine.com May 20, 2001

2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup butter
1 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 cup buttermilk

Topping
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped walnuts

Sift together first five ingredients.

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

Alternately, mix dry ingredients and buttermilk with the creamed mixture. Spread batter in greased and floured 13 x 9 x 2-inch pan.

In small bowl, combine topping ingredients. Sprinkle over batter. Refrigerate 8 hours or overnight.

Bake at 350 degrees F for 35 to 40 minutes.

Makes 12 servings.

Onion Brunch Squares

Posted by Annette at recipegoldmine.com 1/26/2002 5:38 pm

Yield: 9 servings

2 large onions
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon caraway seeds – optional
3 eggs, lightly beaten
3 bacon strips (or ham) cooked and crumbled
1 (8 ounce) tube refrigerated crescent rolls

In a skillet, saut? onions in butter until tender; cool.

Meanwhile, in a bowl, combine the flour, sour cream, salt and caraway seeds if desired, until blended. Add eggs and mix well, Stir in bacon or ham and reserved onions. Unroll crescent roll dough into an ungreased 9-inch square baking pan. Press seams together to seal. Press dough 1 inch up the sides of pan. Pour onion mixture into crust. Bake at 375 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.