Breakfast & Brunch Recipes

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Sweet Italian Sausage Strata

May 5, 2014 by Kay 1 Comment

Sweet Italian Sausage Strata is a make ahead breakfast item with sausage, eggs, Italian bread and cheddar and parmesan cheese.

Here is another idea for Mother’s Day Brunch, Sweet Italian Sausage Strata. You can make it the day before, let it set over night and bake it the next morning. Serve this along side a fresh fruit salad, coffee and juice and brunch is complete!

The bread soaks up the egg mixture a lot better if the bread is day old. I used an Italian bread in this recipe, I love the amount of crust the bread offers. The parmesan cheese forms a crust on the top of the strata and comes out of the oven crispy, trust me, it’s very tasty. It’s important to grate fresh parmesan, it makes a difference in this recipe.

I prefer Sweet Italian Sausage in the strata, but feel free to use a spicy sausage, that would work well also.

Enjoy!

Sweet Italian Sausage Strata

Rating: 51

Yield: 12 Servings

Sweet Italian Sausage Strata

Ingredients

1 lb. sweet Italian sausage
1 medium sweet bell pepper, chopped
1 loaf Italian Bread, cut into large chunks
3 green onions, diced
2 cups cheddar cheese, grated
8 large eggs
1 cup half & half
1 cup milk, I used skim
½ tsp. salt
¼ tsp. pepper
1 tsp. dried basil
½ cup freshly grated parmesan

Instructions

Cook the sausage in a skillet over medium high heat, breaking it up as it cooks. Cook for 5 minutes and add the sweet pepper and cook an additional 3 minutes and set aside.
In a large bowl, add the bread, sausage mixture, green onions and cheddar cheese. Stir to combine.
In a separate bowl, add the eggs, half & half, milk, salt, pepper and basil. Whisk to combine.
Pour the egg mixture over the bread/sausage mixture. Stir to combine making sure the bread soaks up the egg mixture.
Pour the mixture into a greased 9 x 13 baking dish. Cover the dish with plastic wrap and refrigerate for a minimum of 1 hour or as long as overnight.
. If you refrigerated overnight, remove from fridge and let come to room temperature for 1 hour before baking.
To bake, preheat oven to 325 degrees and bake for 50 minutes. Let stand 10 minutes before serving.

https://www.lovefoodwillshare.com/sweet-italian-sausage-strata/

Cook the sausage.

Add the sweet pepper

Cut the bread into large chunks.

Add the meat mixture, green onions and cheese to the bread.

Add the egg mixture to the bread mixture.

Layer the mixture in a greased pan.

Bake until golden brown.

Sweet Italian Sausage Strata

The strata is light & fluffy from the eggs.

Lots of sausage in this recipe. Yum.

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Swiss Chard Muffins

April 24, 2014 by Kay 1 Comment

Swiss Chard Muffins are the perfect item to make ahead for morning breakfasts or a weekend brunch with family and friends.

Are you familiar with Swiss Chard? Swiss chard has big green leafs and bright colored stems that are usually yellow or red. It is similar to kale, but has a less dense leaf and has a high nutritional value like spinach.

I came up with this recipe last vegetable season. Swiss Chard shows up in our Vegetable Share box a couple of times through out the season and I like to come up with new ways to use it.

Swiss Chard Muffins are impressive looking when they come out of the oven. Once you eat one, you will want to eat another, they are delicious and addictive.

Happy Friday Everyone, have a great weekend!

Enjoy!

Swiss Chard Muffins

Rating: 41

Yield: 12 Muffins

Swiss Chard Muffins

Ingredients

4 cups swiss chard, stems removed, leaves sliced thin
2 Tbsp. olive oil
1 tsp. salt
1 1/3 cup sour cream
4 eggs
1 1/3 cups cheddar cheese, shredded
2/3 cup plain bread crumbs
1 tsp. salt
½ tsp. pepper
¾ tsp. baking powder

Instructions

Preheat oven to 350 degrees.
In a sauté pan, heat the olive oil over medium high heat, add the swiss chard and sauté until wilted about 3 minutes, remove from the heat and set aside.
In a bowl, combine sour cream, eggs, cheese, bread crumbs, salt, pepper and baking powder. Mix well and add the cooked greens. Stir to combine.
Line a muffin tin with paper liners. Divide the mixture between the muffin tin. Bake for 30-35 minutes, until the eggs are set.

https://www.lovefoodwillshare.com/swiss-chard-muffins/

Bake until golden.

Swiss Chard Muffins

Perfect for a brunch

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Cajun Sausage Frittata

April 13, 2014 by Kay 4 Comments

Enjoy this hearty Cajun Sausage Frittata for breakfast, brunch or dinner. A tasty egg dish that has an edge with cajun spices.

I enjoy breakfast for dinner and the other night I had a pound of sweet italian sausage staring me in the face. I opened the fridge and saw 2 dozen eggs and decided a frittata would be the perfect option.

The Cajun Sausage Frittata is layered and baked to a golden brown. The sausage is browned and added to a 9 x 13 pan. Saute shallots and roasted red pepper and layer that in the pan next, then top with cheese. Mix together the eggs and spices, pour over the layers and it’s ready to bake.

If you are making this for breakfast or brunch serve it with fresh fruit and if you are serving it for dinner add a salad to the menu. Although, this is perfect served on its own.

Fry the sweet italian sausage.

Saute the onions and roasted pepper.

Add the sausage, onion and pepper to the baking dish.

Top with cheddar cheese.

Pour the egg mixture to the pan.

It’s ready to bake.

Right out of the oven.

Cajun Sausage Frittata

Very Tasty

Cajun Sausage Frittata

Rating: 41

Yield: 8 Servings

Cajun Sausage Frittata

Ingredients

1 lb. sweet Italian sausage
2 shallots, chopped
1 roasted pepper, chopped
2 cups cheddar cheese, shredded
10 eggs
½ cup sour cream
½ cup milk, skim
1 tsp. Cajun seasoning

Instructions

Heat the oven to 350 degrees.
Brown the sausage in a pan over medium high heat, break it up as it cooks. Cook for 6-8 minutes, or until it fully cooked. Drain the fast and set the sausage aside.
In the same pan, add the shallots and roasted pepper and cook for 3 minutes, turn off the heat and remove the pan from the heat.
Spray a 9 x 13 pan with cooking spray. Layer the sausage on the bottom and add the shallot & pepper mixture on top of the sausage. Sprinkle the cheese over the top.
In a bowl add the sour cream and milk and whisk to combine. Add the eggs and whisk to combine. Whisk in the Cajun seasoning. Pour the egg mixture over the sausage mixture making sure the egg mixture distributes evenly over the sausage mixture.
Bake for 35-45 minutes, or until the egg mixture is set.

Notes

You can substitute a medium chopped onion for the shallots.

https://www.lovefoodwillshare.com/cajun-sausage-frittata/

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Strawberry Muffins

March 27, 2014 by Kay 13 Comments

My recipe for Strawberry Muffins is an easy to prepare muffin that is filled with fresh strawberries and topped with cinnamon & sugar.

If you are stuck in a breakfast rut, here is a recipe that will get things moving. This recipe is considered a lite recipe, lower in calories than most muffins. Along with eating them for breakfast you could also have them as a snack or perfect for lunch.

Ripe strawberries are perfect for this recipe, they are sweeter when they are ripe. As you can see by the pictures they are baked to a golden brown and the strawberries really stand out. You could easily freeze these muffins in an air tight container for up to 1 month.

Strawberry Muffins

Enjoy!

Strawberry Muffins

Rating: 51

Yield: 18 Muffins

Strawberry Muffins

Ingredients

3 cups + 1 Tbsp all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
10 Tbsp unsalted butter, cubed and softened
3/4 cup sugar
2 large eggs
2 tsp vanilla
1/4 tsp almond extract
1 1/2 cup plain fat-free Greek yogurt
Generous 1 1/2 cup chopped strawberries (~8 oz by weight, after hulling)
Cinnamon and sugar, for sprinkling tops (optional)

Instructions

Preheat oven to 400
Mix 3 cups flour, baking powder, baking soda, salt in medium bowl; set aside.
Cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
Add eggs, one at a time, beating well after each addition followed by the vanilla and almond extract.
Beat in half of dry ingredients, followed by a third of the yogurt.
Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
Toss strawberries with the remaining 1 Tbsp flour and add to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
Spray a muffin tin with non-stick spray or line with paper liners.
Divide the batter evenly among cups.
Sprinkle tops lightly with cinnnamon and sugar, if using.
Bake for 8 minutes and then decrease oven temperature to 375 and bake for ~12 more minutes until golden brown and a skewer inserted in the center comes out clean.
Let cool 5 minutes in the pan before removing and cooling completely.
Will keep ~3 days in a covered container.

Notes

Recipe adapted from Confessions of a Foodie Bride

https://www.lovefoodwillshare.com/strawberry-muffins/

Breakfast & Brunch Recipes

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