Category: Breakfast

Best Baked Bacon

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Best Baked Bacon

Ingredients

  • 10-12 strips thick sliced bacon
  • cookie sheet with sides

Instructions

  1. Do not preheat oven
  2. Arrange bacon strips in a single layer on pan. If needed you may add 3-4 extra strips across the first layer and adjust strips later when the bacon shrinks.
  3. Place bacon in a cold oven and set temp to 335 degrees (conventional oven).
  4. 20-22 minutes should do it for a single layer with no need to flip bacon. Add time as needed in 1 min intervals. At this stage watch closely. When bacon is medium brown take out of oven and tilt pan to allow grease to drain away but leave the bacon on the pan for 3-4 mins longer. Place strips on paper towels and pat dry.
  5. Any left over bacon will keep in the fridge for another day. Just 30 sec in microwave.
https://www.broussardtable.com/best-baked-bacon/

Black Skillet Egg Pie

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Black Skillet Egg Pie

Ingredients

  • 6 eggs
  • 1 cup milk
  • 2 slices french bread or 2 yeast rolls crumbled
  • 1 tbs dry mustard
  • 1 cup sharp shredded cheese (or any kind you have in fridge)
  • 1/2 cup bell pepper
  • 1/2 cup onion
  • salt and pepper

Instructions

  1. Set oven to 425 and put black iron skillet with 2 tbs of oil or bacon drippings in oven to preheat.
  2. Mix eggs, milk, dry mustard together-- whip till fluffy. Add other ingredients and mix well. Pour into hot skillet--it should sizzle.
  3. Bake for 30 min.
  4. Serve with your favorite salsa.
https://www.broussardtable.com/black-skillet-egg-pie/

Breakfast Casserole

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Breakfast Casserole

Ingredients

  • 2 lbs. pork sausage
  • ?12 eggs
  • ?1 c. sour cream (light or regular)
  • ?1/4 c. milk
  • ?salt and pepper
  • ?4 green onions
  • ?1/2 green bell pepper , diced
  • ?1/2 red bell pepper , diced
  • ?2 c. shredded cheddar cheese

Instructions

  1. Preheat oven to 350 degrees. Spray a 9x13’’ pan with cooking spray.?
  2. Combine the eggs, sour cream, milk, cheese and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined.?
  3. Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.?
  4. Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the eggs and stir everything to combine.?
  5. Pour mixture into greased 9x13’’ pan and bake for 35-50 minutes or until the edges are set and the center is just barely jiggly.?
  6. Leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave. ?
https://www.broussardtable.com/breakfast-casserole/

Breakfast Wellington

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Breakfast Wellington

Ingredients

  • 1 pound ground hot sausage
  • ½ (10-oz) package frozen chopped onions (I use seasoning blend)
  • Pepper to taste
  • 1 (10-oz) package frozen chopped broccoli
  • 1 (8-oz) package garlic cheese
  • ½ cup sour cream
  • 2 (8-count) cans crescent rolls (4 cans of the large 6 count crescent rolls)
  • 1 egg
  • 1 ½ teaspoons water
  • Dill

Instructions

  1. Preheat oven to 375 degrees.
  2. Brown sausage with onions until sausage is crumbly; drain.
  3. Stir in broccoli and cook until tender-crisp.
  4. Season with pepper to taste.
  5. Add cheese and cook until it begins to melt, stirring constantly.
  6. Stir in sour cream.
  7. Remove from heat. Let stand 10 to 15 minutes.
  8. Arrange the crescent rolls in “sun” shape on 15” round baking stone (I use a perforated pizza pan). Bases overlapping in center and points go to the outside of the circle.
  9. Spoon the mixture around the center of the rolls.
  10. Fold points over filling and tuck under base at center. (Filling may not be completely covered)
  11. Beat the egg and water together. Brush over the top.
  12. Sprinkle dill over all.
  13. Bake at 375 for 20-25 minutes.
  14. Let stand 5 minutes.
  15. Slice in 1 to 1 ½ inch slices.
    16. There is enough sausage mixture for 2 rings with this version.
https://www.broussardtable.com/breakfast-wellington/

Hashbrown AuGratin

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Hashbrown AuGratin

Cook Time: 1 hour

Ingredients

  • 2 pounds hash brown potatoes
  • ½ cup chopped green onions
  • 1 cup Half ‘n Half
  • 2 cups grated Swiss cheese
  • ½ cup melted butter

Instructions

  1. Preheat oven to 350 degrees
  2. Put potatoes in a greased 9” x 13” baking dish.
  3. Add onions, cream, and cheese and stir gently.
  4. Pour butter evenly over top
  5. Bake for 1 hour.
https://www.broussardtable.com/hashbrown-augratin/

Poppyseed Bread

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Poppyseed Bread

Ingredients

    Bread
  • 3 cups flour
  • 2 ¼ cup sugar
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon salt
  • 1 ½ Tablespoon poppy seeds
  • 3 eggs
  • 1 ½ cup milk
  • 1 1/8 cup oil
  • 1 ½ teaspoon vanilla, almond, butter flavoring
    • Glaze
  • ½ cup sugar
  • ¼ cup orange juice
  • ½ teaspoon of vanilla, almond, butter flavoring

Instructions

  1. Preheat oven to 350 degrees
  2. Mix and beat bread ingredients for 2 minutes.
  3. Bake in four or five mini loaf pan for 45 minutes or 3 large (wide bottom) loaf pans for 50 minutes to 1 hour.
  4. Remove from pan as soon as baked and pour on glaze.
    5. Glaze
  5. Heat glaze ingredients in microwave and pour over warm bread.
    6. Wrap the bread in plastic wrap and foil.
https://www.broussardtable.com/poppyseed-bread/

Scrambled Egg Muffins

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Scrambled Egg Muffins

Cook Time: 25 minutes

Ingredients

  • ½ pound bulk pork sausage
  • 12 eggs
  • ½ cup chopped onion
  • ¼ cup chopped green pepper
  • ½ teaspoon salt
  • ¼ teaspoon pepper & garlic powder
  • ½ cup shredded sharp cheddar cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Brown the sausage and drain.
  3. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper, &
  4. garlic powder.
  5. Stir in cheese & sausage.
  6. Spoon by 1/3 cup into greased muffin cups.
  7. Bake at 350 for 20-25 minutes.
https://www.broussardtable.com/scrambled-egg-muffins/

Stuffed French Toast

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Stuffed French Toast

Ingredients

  • 2 Loafs French Bread sliced on a slant
  • 8 oz. softened cream cheese
  • 8 eggs
  • ½ cup milk
  • ½ tsp vanilla
  • 1 TBSP sugar
  • Butter or margarine
  • ½ chopped pecans
  • Confectioners’ sugar

Instructions

  1. Set out sliced bread, matching parts.
  2. Spread cream cheese heavily on one slice and lightly on the 2nd slice.
  3. Add pecans on heavily spread side and top with 2nd slice making a sandwich.
  4. Dip sandwiches into egg mixture.
  5. Fry in melted butter or margarine until brown on both sides.
  6. Sprinkle with conf. sugar.
  7. Serve with syrup or preserves.
https://www.broussardtable.com/stuffed-french-toast/

Sausage Egg & Cheese Casserole

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Sausage Egg & Cheese Casserole

Ingredients

  • 2-3 green onions, chopped (or Pic Sweet Seasoning)
  • 6 eggs
  • 1 lb. hot sausage
  • 4 slices bread, cubed
  • 2 c. milk
  • 1 c. grated cheese
  • 1 tsp. dry mustard

Instructions

  1. Preheat oven to 350 degrees.
  2. Brown the sausage with the onions. Drain.
  3. Layer bread on bottom, then sausage and cheese.
  4. Beat the eggs with the milk and mustard. Pour on top.
  5. Bake 40 min uncovered.
https://www.broussardtable.com/sausage-egg-cheese-casserole/