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Breakfast
Breakfast
Serves: 4-6
Ingredients:
2 tablespoons olive oil
½ cup leeks, sliced
4 mushrooms, sliced
2 green onions, sliced
2 cups turkey breakfast sausage,
large diced
3 eggs
1 cup heavy cream
¾ cup milk
1 cup Gouda cheese, shredded
4 cups Hawaiian bread, diced into
1-inch cubes
Kosher salt and freshly ground
black pepper to taste
Directions:
1. Mix olive oil, leeks, mushrooms,
onions and sausage together in
10-inch baking pan.
2. Season with salt and pepper.
3. Place pan on 3-inch rack and
cook at 300°F for 10 minutes,
pausing halfway to stir.
4. While sausage mixture cooks,
combine eggs, heavy cream, milk
and Gouda in separate bowl and
mix until eggs are incorporated; set
aside.
5. Once sausage mixture is finished
cooking, place bread cubes in
separate bowl.
6. Pour egg mixture directly into bread
bowl and mix to incorporate.
7. Pour egg and bread mixture onto
cooked sausage mixture; mix well to
combine.
8. Transfer baking pan to 1-inch rack
and bake at 300°F for 40-45
minutes.
Tip: Cover bread pudding with foil
to control browning as needed while
cooking.
Tip: Top with your favorite salsa or
fresh herbs.
Yield: 24 mini quiches
Ingredients:
3 large eggs
3 large egg yolks
¼ cup whole milk
¼ cup heavy cream
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ pound mixed bell peppers, seeded
and diced
Directions:
1. In bowl, whisk together whole eggs,
egg yolks, milk, cream, salt and
pepper.
2. Transfer egg mixture to large glass
pitcher; set aside.
3. Place 12 Silicone Cupcake Liners
around perimeter of rack.
4. Divide peppers equally between
liners and pour egg mixture into
liners, filling up to fill line.
5. Bake at 350°F for 18-20 minutes.
6. Transfer quiches to cooling rack and
cool for 5 minutes before serving.
7. Repeat steps 2-6 with remaining
egg mixture.
Tip: If you use regular size cupcake
liners, this recipe will yield 12 quiches.
Tip: For easy cleanup, spray non-
stick cooking spray on inside of the
cupcake liners.
Tip: If you don’t have Silicone Cupcake
Liners, you can use traditional paper
cupcake liners.
Brunch Bread Pudding Mini Crustless Quiche
Yield: 1 10-inch cake
Cake Ingredients:
2 cups and 3 tablespoons
all-purpose flour
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg
½ cup milk
½ cup butter, softened
1 cup fresh or frozen blueberries
1 cup chopped pecans
Streusel Topping Ingredients:
½ cup sugar
⅓ cup all-purpose flour
¼ cup cold butter
Directions:
1. Combine sugar and flour in a
bowl for streusel topping.
2. Cut in butter until crumbly; set
aside.
3. In large mixing bowl, combine
flour, sugar, baking powder and
salt.
4. Add egg, milk and butter and
beat mixture well.
6. Fold in blueberries and pecans.
7. Spread into greased 9-inch spring
form baking pan.
8. Sprinkle streusel topping over
batter.
9. Place Extender Ring on base tray.
10. Place baking pan on 1-inch rack.
11. Bake at 300°F for 35 minutes.
12. Cool for 15 minutes and serve
warm.
Blueberry Streusel Coffee Cake
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