H
howefortunate
Guest
My daughter doesn't eat red meat and I'm looking for a recipe for a breakfast casserole to serve on Christmas morning that has no red meat. Anyone know of such a recipe?
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Cook Chatty Cathy
New member
My favorite Christmas breakfast
BAKED CHEESE CREPES
3 EGGS
SUGAR
1/2 TSP. SALT
1 C. MILK
1 1/4 C. FLOUR
BUTTER
1 LB. RICED COTTAGE CHEESE
LEMON ZEST FROM 1 LEMON
1/4 TSP. LEMON JUICE
1 PT. SOUR CREAM
2 EGG YOLKS
1/2 TSP. VANILLA EXTRACT
BEAT EGGS; ADD 2 TBSP. SUGAR AND THE 1/2 TSP SALT. STIR IN MILK AND FLOUR ALTERNATELY UNTIL SMOOTH. MELT 1/2 TSP. BUTTER IN AN
8 INCH FRYING PAN. POUR IN 1/4 C. BATTER. TILT PAN UNTIL BATTER COVERS THE BOTTOM OF PAN. COOK UNTIL CREPE IS LIGHT BROWN AND DRY, TURN CREPE AND COOK UNTIL DONE. REPEAT UNTIL ALL BATTER IS USED UP, ADDING BUTTER TO PAN AS NEEDED. STACK CREPES ON PLATE.
MIX COTTAGE CHEESE, 1/2 C. SUGAR, AND LEMON & ZEST. SPREAD 1 TBSP. THIS MIXTURE ONTO EACH CREPE. ROLL UP AS FOR JELLY ROLL; PLACE EACH CREPE ROLL INTO A 9 X 12 INCH BAKING DISH. MIX SOUR CREAM, EGG YOLKS, VANILLA, AND 1/4 C. SUGAR TOGETHER, POUR THIS MIXTURE OVER THE CREPES. BAKE IN A 350 DEGREE OVEN FOR 45 MINUTES. SERVE HOT. YOU MAY SERVE WITH A WARM RED RASPBERRY SAUCE IF DESIRED, THIS IS OPTIONAL BUT A VERY TASTY & PRETTY OPTION!
YIELD: 6 SERVINGS.
THIS IS A CHRISTMAS BREAKFAST TRADITION IN OUR HOME
BAKED CHEESE CREPES
3 EGGS
SUGAR
1/2 TSP. SALT
1 C. MILK
1 1/4 C. FLOUR
BUTTER
1 LB. RICED COTTAGE CHEESE
LEMON ZEST FROM 1 LEMON
1/4 TSP. LEMON JUICE
1 PT. SOUR CREAM
2 EGG YOLKS
1/2 TSP. VANILLA EXTRACT
BEAT EGGS; ADD 2 TBSP. SUGAR AND THE 1/2 TSP SALT. STIR IN MILK AND FLOUR ALTERNATELY UNTIL SMOOTH. MELT 1/2 TSP. BUTTER IN AN
8 INCH FRYING PAN. POUR IN 1/4 C. BATTER. TILT PAN UNTIL BATTER COVERS THE BOTTOM OF PAN. COOK UNTIL CREPE IS LIGHT BROWN AND DRY, TURN CREPE AND COOK UNTIL DONE. REPEAT UNTIL ALL BATTER IS USED UP, ADDING BUTTER TO PAN AS NEEDED. STACK CREPES ON PLATE.
MIX COTTAGE CHEESE, 1/2 C. SUGAR, AND LEMON & ZEST. SPREAD 1 TBSP. THIS MIXTURE ONTO EACH CREPE. ROLL UP AS FOR JELLY ROLL; PLACE EACH CREPE ROLL INTO A 9 X 12 INCH BAKING DISH. MIX SOUR CREAM, EGG YOLKS, VANILLA, AND 1/4 C. SUGAR TOGETHER, POUR THIS MIXTURE OVER THE CREPES. BAKE IN A 350 DEGREE OVEN FOR 45 MINUTES. SERVE HOT. YOU MAY SERVE WITH A WARM RED RASPBERRY SAUCE IF DESIRED, THIS IS OPTIONAL BUT A VERY TASTY & PRETTY OPTION!
YIELD: 6 SERVINGS.
THIS IS A CHRISTMAS BREAKFAST TRADITION IN OUR HOME
H
howefortunate
Guest
I've never heard of "riced" cottage cheese. How many crepes does this make?
Cook Chatty Cathy
New member
Riced Cottage cheese is cottage cheese that is simply run over a strainer and smashed thru with a spoon it's purpose is to break up the curds. [I skip this step and kind of just mash mine finer with a fork when I mix in the zest & lemon juice]
Normally it makes a dozen crepes.
The prep. really goes fast once the crepes are cooked, and they do not take very long since they are very thin thin and cook quickly. You can sprinkle with powdered sugar, there are alot of different things you can do to suit you and your families tastes; decorate with fresh fruit, etc. I really love that warm raspberry sauce [which I make from heated raspberry jelly then I strain the seeds out of it]. It is a very pretty Christmas morn. presentation! The crepes are light & fluffy, not too filling, so you can still have room for that great Christmas dinner! Just delightful......ah-h-h-h I can't wait.
I also have a terrific chicken crepe recipe that I will post later you could use up leftover turkey in this recipe! It is a gourmet dish!
Normally it makes a dozen crepes.
The prep. really goes fast once the crepes are cooked, and they do not take very long since they are very thin thin and cook quickly. You can sprinkle with powdered sugar, there are alot of different things you can do to suit you and your families tastes; decorate with fresh fruit, etc. I really love that warm raspberry sauce [which I make from heated raspberry jelly then I strain the seeds out of it]. It is a very pretty Christmas morn. presentation! The crepes are light & fluffy, not too filling, so you can still have room for that great Christmas dinner! Just delightful......ah-h-h-h I can't wait.
I also have a terrific chicken crepe recipe that I will post later you could use up leftover turkey in this recipe! It is a gourmet dish!
Last edited:
yoyo1198
New member
Breakfast Casserole
I have used this many times with the ham chunks. I guess if you don't want the meat in it, just leave it out and add mushrooms extra cheeses, etc.
Breakfast Casserole
Ingredients
1 pound ground pork sausage*
10 white sandwich bread slices, cubed (6 cups)
2 cups (8 ounces) shredded sharp Cheddar cheese
6 large eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce
Preparation
Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well.
Place bread cubes in a lightly greased 13- x 9-inch baking dish; sprinkle bread evenly with cheese, and top with sausage.
Whisk together eggs and remaining ingredients; pour evenly over sausage mixture. Cover and chill casserole for 8 hours. (I usually let set overnight in fridge) Let stand at room temperature 30 minutes.
Bake at 350° for 45 minutes or until set. Let stand 5 minutes before serving.
*2 cups cubed cooked ham may be substituted for sausage. **This can also be tweaked with mushrooms, a few diced tomatoes or whatever.
Yield
6 to 8 servings
Southern Living, JUNE 2001
I have used this many times with the ham chunks. I guess if you don't want the meat in it, just leave it out and add mushrooms extra cheeses, etc.
Breakfast Casserole
Ingredients
1 pound ground pork sausage*
10 white sandwich bread slices, cubed (6 cups)
2 cups (8 ounces) shredded sharp Cheddar cheese
6 large eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce
Preparation
Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well.
Place bread cubes in a lightly greased 13- x 9-inch baking dish; sprinkle bread evenly with cheese, and top with sausage.
Whisk together eggs and remaining ingredients; pour evenly over sausage mixture. Cover and chill casserole for 8 hours. (I usually let set overnight in fridge) Let stand at room temperature 30 minutes.
Bake at 350° for 45 minutes or until set. Let stand 5 minutes before serving.
*2 cups cubed cooked ham may be substituted for sausage. **This can also be tweaked with mushrooms, a few diced tomatoes or whatever.
Yield
6 to 8 servings
Southern Living, JUNE 2001
Mama Mangia
Super Moderator
6 slices bacon, cut in 2 inch pieces
1 small green pepper, cored, seeded, chopped
2 tablespoons finely chopped onion
6 cups cubed cooked potatoes
1/2 cup shredded sharp cheddar cheese
6 eggs, lightly beaten
salt and pepper to taste
In a large heavy skillet, cook the bacon over moderate heat until crisp. Remove the bacon to drain. Pour off all but 3 tablespoons of drippings. Heat the drippings remaining in the pan till it sizzles. Add the pepper, onion and potatoes and cook, stirring gently, until the potato cubes are browned. Sprinkle on the cheese and stir until it melts. Add the eggs and cook, stirring gently, until the eggs are set. Season with salt and pepper. Sprinkle on the crumbled bacon and serve at once.
2 cups pancake mix
16 oz. Brown And Serve Sausage Links
16 oz. sliced peaches, canned
1/4 cup sugar
1 tablespoon cornstarch
3/4 cup maple syrup
1 tablespoon margarine
Prepare pancake mix according to directions except use only 1 cup
liquid in place of amount called for on package. Turn into greased
baking dish (13x9). Drain peaches, reserving 1/2 cup syrup. Set
aside. Halve sausages crosswise, half peach slices crosswise. Arrange
sausages and peaches atop batter. Bake at 350F for 30 minutes. Cover
with foil. Refrigerate overnight. Next morning: Reheat at 350F for
20 minutes.
Peach syrup: Combine 1/4 cup sugar and cornstarch in saucepan. Stir in 1/2 reserved peach syrup. Cook and stir until thick and bubbly. Stir in maple syrup and margarine. Serve syrup warm over hot
breakfast squares.
6 eggs, beaten
1/3 cup milk
2 cups shredded cheddar cheese
8 slices bacon, crisply cooked and crumbled
3 tablespoons chopped green onion
2 tablespoons chopped green bell pepper
1/4 teaspoon white pepper
2 cups refrigerated shredded hash brown potatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter or margarine, melted
paprika
In large bowl, combine eggs and milk. Stir in cheddar cheese, bacon, onion, bell pepper and white pepper. Pour into well buttered 9 inch pie plate. Toss potatoes with salt and black pepper; sprinkle over egg mixture. Drizzle butter over potatoes; sprinkle with paprika. Bake at 325F 40 to 50 minutes or until knife inserted in center comes out clean. Serves 6.
1 small green pepper, cored, seeded, chopped
2 tablespoons finely chopped onion
6 cups cubed cooked potatoes
1/2 cup shredded sharp cheddar cheese
6 eggs, lightly beaten
salt and pepper to taste
In a large heavy skillet, cook the bacon over moderate heat until crisp. Remove the bacon to drain. Pour off all but 3 tablespoons of drippings. Heat the drippings remaining in the pan till it sizzles. Add the pepper, onion and potatoes and cook, stirring gently, until the potato cubes are browned. Sprinkle on the cheese and stir until it melts. Add the eggs and cook, stirring gently, until the eggs are set. Season with salt and pepper. Sprinkle on the crumbled bacon and serve at once.
2 cups pancake mix
16 oz. Brown And Serve Sausage Links
16 oz. sliced peaches, canned
1/4 cup sugar
1 tablespoon cornstarch
3/4 cup maple syrup
1 tablespoon margarine
Prepare pancake mix according to directions except use only 1 cup
liquid in place of amount called for on package. Turn into greased
baking dish (13x9). Drain peaches, reserving 1/2 cup syrup. Set
aside. Halve sausages crosswise, half peach slices crosswise. Arrange
sausages and peaches atop batter. Bake at 350F for 30 minutes. Cover
with foil. Refrigerate overnight. Next morning: Reheat at 350F for
20 minutes.
Peach syrup: Combine 1/4 cup sugar and cornstarch in saucepan. Stir in 1/2 reserved peach syrup. Cook and stir until thick and bubbly. Stir in maple syrup and margarine. Serve syrup warm over hot
breakfast squares.
6 eggs, beaten
1/3 cup milk
2 cups shredded cheddar cheese
8 slices bacon, crisply cooked and crumbled
3 tablespoons chopped green onion
2 tablespoons chopped green bell pepper
1/4 teaspoon white pepper
2 cups refrigerated shredded hash brown potatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter or margarine, melted
paprika
In large bowl, combine eggs and milk. Stir in cheddar cheese, bacon, onion, bell pepper and white pepper. Pour into well buttered 9 inch pie plate. Toss potatoes with salt and black pepper; sprinkle over egg mixture. Drizzle butter over potatoes; sprinkle with paprika. Bake at 325F 40 to 50 minutes or until knife inserted in center comes out clean. Serves 6.