Recipe Group Recipes - Breakfast & Brunch 


Hashbrown Quiche Prepared by: Amy Heil

3 c hashbrowns, thaw

1/3 c butter (I usually cut it to 1/4 c)

1 c diced ham (we use spam)

1 c cheddar

1/4 c green pepper, diced

2 eggs

1/2 c milk

1/2 tsp salt

1/4 tsp pepper

To thaw hashbrowns, you can either leave them in the fridge over night, or put them in a pie plate and microwave for 1 min.  Then stir and microwave for another minute.

Melt butter.  Press hashbrowns inot 9" pie plate, a little on the sides and the rest on the bottom.  Pour butter over that.  Bake for 425 degress, for 25 mins.  Mix the ham, cheddar, and peppers in one bowl.  In another bowl, mix the milk, eggs, salt, and pepper.  Once the crust is cooked, take it out and turn the oven down to 350 degrees.  Put the ham mix into the crust, and then pour the egg mix over that.  Bake for 25-30 mins.  Let stand for 5-10 mins.

French Breakfast Muffins

1 1/2 c + 2 T flour

3/4 c sugar

2 t baking powder

1/4 t salt

1/4 t nutmeg

1/2 c milk

1 egg, beaten

1/3 c butter, melted

topping

1 t cinnamon

1/2 c sugar

1/2 t vanilla

1/3 c butter, melted

Combine the first 5.  Add the milk, egg, and butter.  Mix together.  Grease or line muffin tins.  Fill them about half full with batter.  Bake 400 degrees for 15-20 mins.  Mix the cinnamon, sugar, and vanilla for the topping.  Dip muffins in butter, then into the sugar mix.  Makes 12 regular muffins.

Pumpkin Chocolate Chip Muffins Prepared by: Liz Valdivieso

Ingredients:

4 eggs

2 cups sugar

1 15oz can pumpkin

1 cup vegetable oil

3 cups flour

2 tsp baking soda

2 tsp baking powder

1 tsp cinnamon

1 tsp salt

2 cups (12 oz) milk chocolate chips

In large bowl, beat eggs sugar, pumpkin, and oil until smooth. Combine flour, baking soda, baking powder, cinnamon, and salt; add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 degrees for 16-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Makes about 24 muffins. 

Also, these freeze beautifully!

Crustless Cheesy Quiche Prepared by: Susan Shaw

3 TB Butter 3 oz. of cream cheese, softened to room temp

1/4 cup flour 1/2 tsp baking powder

3 eggs 1/2 tsp sugar

1/2 cup milk 1/2 tsp salt

1/4 lb Monterey Jack cheese - cubed 

Melt butter in small saucepan. Add flour and stir. Take off burner and set aside.

In a mixing bowl, combine eggs, milk, cream cheese, baking powder, sugar & salt. Mix on low until blended.

Mix in butter & flour mixture. Stir in cubed cheese.

Pour into greased 9 x 9 pan. Bake uncovered 35-45 minutes or until slightly browned on top.

(If you like things spicy, Debbie Jones said she has made this with pepper jack cheese and said it was delicious)

Cream Cheese Puffs

1/2 cup sugar 1 tsp cinnamon

1/4 cup butter, melted 1/2 tsp vanilla

1 tube (10 ounces) refrigerated biscuits 3 oz cream cheese, cut into 10 cubes

In small bowl, combine the sugar and cinnamon. In another bowl, combine the butter and vanilla.

Separate dough into 10 biscuits, roll each into 3 inch circles. 

Dip cream cheese cubes in butter and then in cinnamon sugar. Place one in the center of each biscuit. Fold dough over cube. Seal and shape into balls.

Dip balls in butter and then in cinnamon sugar. Place seam side down in greased muffin cups.

Bake at 375 for 14-18 minutes or until golden brown.