Linda's Country Kitchen

Overnight Brunch

16 slices sandwich bread (square one)
8 slices deli ham
8 slices processed cheese

Egg Mixture
6 large eggs
3 cups milk
1 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/2 tsp. salt
2 small green onions, chopped
1 small green pepper, chopped

Topping (for next morning)
1/2 cup melted butter
2 cups crushed potato chips

Trim crusts from bread and put in 13X9 pan.  Place 8 bread slices on bottom of pan; layer ham and cheese slices; then cover with remaining bread slices.  Beat eggs, add milk, Worcestershire sauce, mustard and salt.  Stir in green pepper and onion.  Pour egg mixture over bread layers.  Refrigerate overnight for flavors to mingle.

In AM remove from fridge and drizzle with melted butter.  Sprinkle on crushed potato chips.  Bake uncovered in a 350o over for 45-55 minutes - until bubbly and completely heated through.  Let stand 10 minutes before serving.

This is a favorite recipe that we have used Christmas morning for many many years.  We always look forward to brunch after we open our gifts!  Add coffee or eggnog & assorted fresh fruit and enjoy!

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Baked Apple French Toast

1 can apple pie filling
3 eggs
1 Cup half and half
1 tsp. vanilla extract
2 tablespoons butter, melted
8 slices French bread, or Texas Toast (use less slices to fit in pan)
1 tablespoon sugar
1/4 tsp. cinnamon

Cut bread into ½ inch thick slices. Spoon pie filling into a greased 9x13 inch-baking dish. In a bowl, beat eggs, half and half and vanilla. Dip bread slices in egg mixture for one minute. Arrange two rows of bread on top of pie filling, overlapping slices slightly.  Brush bread with melted butter. Sprinkle with sugar and cinnamon. Bake,   uncovered at 350°F for 30-35 minutes or until lightly browned. Serve with maple syrup or confectioners sugar.

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Honey Custard French Toast

1/2 cup honey
1 cup milk
6 eggs
1 1/2 tsp. cinnamon
1 tsp. vanilla
1/8 tsp. salt
12 slices French or Italian bread, cut 3/4 inch thick
Butter or margarine

In a large bowl, beat together honey, milk, eggs, cinnamon and salt. Dip bread into egg mixture, turning to coat. Melt a small amount of butter in skillet and brown the bread on each side until golden brown. Serve with additional honey, confectioners sugar or syrup. Makes 6 servings. 

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Potato Chive Pancakes

2 pounds potatoes cut into one-inch chunks
1 cup milk
1/3 cup chopped chives
3/4 tsp. salt
1/4 tsp. pepper
3 tsps. butter or margaring
1/2 cup sour cream

Place potatoes in a large pan, cover with cold water, and bring to a boil over high heat. Reduce heat; simmer uncovered until tender, about 15-20 minutes. Drain potatoes, return to pan. Heat the potatoes on medium until they are dry, about 2 minutes, stirring occasionally. Add milk. Using a potato masher, mash the potatoes until fairly smooth. Remove from heat, stir in chives, salt and pepper. Place in covered container and chill until cold. Form potato mixture into 12 patties-about 3-1/2 inches round and 1/2 inch thick. Melt 1 tsp. butter to skillet and cook 3-4 of the patties until golden brown. Repeat with others. Keep the patties warm in a low, 200°F oven, while cooking the others. Serve warm with sour cream.

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Maple Breakfast Cake

2 cups flour
4 tsp. baking powder
1 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 egg, beaten
2/3 cup maple syrup
2/3 cup milk
1 1/4 tsp. melted butter or margarine

Mix the egg, syrup, milk and melted butter together. Add to dry ingredients,  which have been combined in a bowl. Turn into a greased 9-inch pan and sprinkle the top with extra cinnamon and drizzle with maple syrup. Bake for 35 minutes at 400°F.

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Spicy Breakfast Quiche

1 24-ounce package frozen shredded hash browns
1/3 cup melted butter
1 cup shredded hot pepper cheese
1 cup shredded Swiss cheese
1 cup diced cooked ham or crumbled bacon
1/2 cup half and half
2 eggs
1/4 teaspoon salt

Press thawed hash browns between paper towels to remove moisture. Pat hash browns into greased 10-inch pie plate, forming a crust. Brush crust with melted butter, making certain to brush top edges. Bake at 425°F for 25 minutes. Remove from oven. Sprinkle cheeses and ham or bacon evenly over bottom of crust. Beat half and half with eggs and  seasoned salt. Pour over cheeses and meat. Bake uncovered at 350°F for 30-40 minutes or until knife inserted in center comes out clean. Serves 6.

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Breakfast Tortillas Wraps I

2 to 3 tablespoons oil
1/2 cup minced onion
1 cup chopped mushrooms
1 1/2 cups diced cooked ham
6 eggs, beaten
1 cup shredded cheese (your choice)
Four 10-inch flour tortillas
Chopped green onion, scallions or chives to garnish

In a large skillet over medium-high heat, sauté onion and mushrooms in oil, until onions are lightly browned. Add the ham and stir-fry another minute. Add eggs and stir-fry 1 minute more. Remove from heat and toss egg mixture with cheese.  Divide evenly among tortillas;  roll up and wrap individually in aluminum foil. Refrigerate overnight or until breakfast. Heat oven to 350°F. Place wrapped tortillas in the oven for 8 to 10 minutes, until heated through. Makes 4 to 8 servings.

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Breakfast Tortilla Wraps  II

1 tbsp. butter or margarine (or non-stick cooking spray)
Eggs (1 egg per person plus 1 extra)
1 tablespoon milk
Cheddar Cheese, shredded (try other cheeses, too)
Bacon
Large Flour Tortillas

Beat your eggs together with milk. Melt margarine in pan; add eggs. In another pan, fry your bacon in strips and drain. When bacon is cool enough to handle, crumble.  Add to cooked egg mixture.  Divide the egg/bacon mixture evenly between tortillas, top with shredded cheese.  Roll up the tortillas and eat!  This is a great make-it-yourself-breakfast treat - let the kids put their own wraps together!

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