Breakfast Biscuit Casserole

Breakfast Biscuit Casserole

The last Friday of every month, my team does a gluttonous but delicious Breakfast Potluck.  With 15 people on the team bringing in all types of goodies, you can imagine what kind of extensive spread we have.

Sure, some may think it’s not so productive to gorge ourselves so early in the morning. And yes, I’m usually in a food coma for the better part of the day—but it’s just so darn tasty.

Breakfast Biscuit Casserole

At our last go around, I decided to make an easy but hearty breakfast casserole— a Breakfast Biscuit Casserole to be exact. And you want to know my shortcut? I use a can of ready-to-bake biscuits. Yup, the same type you use in monkey bread—–mmmmm, monkey bread.

Breakfast Biscuit Casserole

The end results in something fluffy, eggy, cheesy and just plain über delish! The prep time is nothing at all and by the time your morning coffee is ready, you’ll have the casserole in the oven.

Easy. Peasy.

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Breakfast Biscuit Casserole
Serves 8

Ingredients:

1 tablespoon vegetable oil
¼ pound breakfast sausage
1 cup chopped crimini mushrooms
3 eggs
½ cup milk
2 heaping tablespoons grated parmesan cheese
kosher salt
black pepper
1 can ready-to-bake biscuits (1 pound)
cooking spray
1 heaping cup shredded sharp cheddar
2 scallions, chopped

Preheat oven to 375 degrees F.

In a skillet, heat the vegetable oil to medium and add the breakfast sausage. Use a wooden spoon to crumble the sausage and break into small pieces. Cook the sausage until browned and transfer to a plate. Add the mushrooms to the skillet and cook until just tender. Transfer to the plate with the sausage.

In a bowl, whisk together the eggs, milk, and parmesan cheese. Season with salt and pepper.

Take each biscuit and cut them into quarters. Grease a 10-inch casserole dish with cooking spray. Spread the biscuit pieces evenly in a single layer on the bottom of the dish. Pour the egg mixture over the biscuits and sprinkle the sausage and mushrooms over the top. Top the casserole with the cheese and scallions. Bake for 35-40 minutes or until golden brown. Serve warm.

Bacon Egg Cups—Oh Me, Oh My!

Bacon Egg Cups

I absolutely ADORE breakfast foods but I am the grumpiest person in the morning. Which is why brunch is so fantabulous!

Check out my guest post here for our friends at Safest Choice® Eggs where I sing the praises of easy Brunch Entertaining. And the bonus? I share this delicious and no-fuss recipe for Bacon Egg Cups.

Trust me. Your guests will love you.

Happy Brunching!

Poached Eggs with Vegetable Medley and Arugula Pesto

Poached Eggs with Vegetable Medley and Arugula Pesto

I could eat breakfast all day long. Savory items, sweet items….so many options! And what other meal can you order a dessert for your main entree? (French toast, pancakes and all other types of sweet goodness…)

Poached Eggs with Vegetable Medley and Arugula Pesto

My only problem is that I can rarely eat breakfast first thing in the morning. At most I’ll have coffee or a smoothie because it takes a few hours for my tummy to wake up.

But that is why Brunch is so brilliant!

You get the chance to enjoy all the delish breakfast-like dishes hours after you manage to roll out of bed. And the icing on the cake? It’s totally acceptable to start sipping on cocktails way before noon!

Poached Eggs with Vegetable Medley and Arugula Pesto

At brunches, I tend to gravitate towards any and all types of Eggs Benedict dishes. Rich and decadent hollandaise sauce with an ooey-gooey poached egg—how could you go wrong with that?!

This wonderful offering is a nod to my beloved Eggs Benedict with an attempt to make a slightly figure-friendly version by swapping out the hollandaise for pesto. Now before you start getting all worked up, I realize pesto isn’t totally healthy but it’s a tad lighter than the (mouthwatering) egg yolk and butter laden sauce. The bright herbaceous flavor also helps balance the rich egg yolk. And since I had some great veggies on hand, I thought they would make a wonderful base in lieu of the muffin.

The next time you host brunch, consider making this rustic beauty! It’s quite simple but really is a showstopper that will definitely impress your guests.

And of course, Mimosas are a MUST. Or a Bloody Mary. Or an Irish Coffee. Well…you get my drift.

Happy Friday Friends…and make time for Brunch this weekend!

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Poached Eggs with Vegetable Medley and Arugula Pesto
Serves 2

Ingredients:

Arugula Pesto
2 Packed Cups Fresh Arugula Leaves
1/2 Cup Sweet Basil
½ Cup Roasted Pine Nuts
2-3 Garlic Cloves, finely diced
½ Cup Grated Parmesan Cheese
Juice from 1/2 Lemon
Approximately ½ – ¾ Cup Extra Virgin Olive Oil
Kosher Salt and Pepper to taste

Vegetable Medley
1 Shallot, finely diced
2 Garlic Cloves, finely diced
2 Cups Crimini Mushrooms, roughly chopped
1 Cup Grape Tomatoes, quartered
1 Ripe Avocado, diced
Lemon Juice
Kosher Salt
Black Pepper
Olive Oil

Poached Eggs
1 Teaspoon White Vinegar
2 Fresh Eggs

Prepare the pesto. In a food processor, pulse garlic and pine nuts. Add arugula, basil, cheese, lemon juice, and salt/pepper. With the food processor on, stream in olive oil and blend until the pesto is fully incorporated. Be sure to scrape down sides in between steps. More olive oil can be added if a smoother, loose texture is desired. Refrigerate until ready to be used.

Bring a heavy saucepan that has been filled with a few inches of water to a rolling boil. Add in the vinegar and slightly lower the heat. Crack an egg into a small bowl. Take a spoon and swirl it around quickly in the saucepan to make a whirlpool of the water. Slowly pour the egg into the middle of the whirlpool. The movement of the whirlpool will help the egg form but you can also use a spoon to help it along. After about 3-4 minutes, use a slotted spoon to remove the egg and drain on a paper towel. Repeat with the other egg. Cover the saucepan and turn the heat down to low to keep the water warm.

In a large skillet, heat two tablespoons of olive oil. Saute the shallots and garlic over medium heat until softened, about 3-4 minutes. Add in the mushrooms and continuing cooking for an additional 4-5 minutes. Remove from heat and toss in the avocado and tomatoes. Season with salt, pepper, and a few squeezes of lemon. Toss to incorporate.

To serve, add a few spoonfuls of the vegetable medley to a plate. Using the slotted spoon, dip one of the poached eggs into the hot water to warm the egg and blot dry. Place the egg on top of the vegetables and generously spoon the pesto on top. Repeat with the 2nd dish. Enjoy!

Coconut Crunch French Toast with Guava Syrup

Coconut Crunch French Toast with Guava Syrup

After our glorious day at King’s Hawaiian, the wonderful KH ‘Ohana sent us home with a huge box of goodies to fill our kitchen and tummies. ONO-licious!!!

I couldn’t wait to try out different recipes with the delicious products and I started off with an island inspired French Toast.

Coconut Crunch French Toast with Guava Syrup

While daydreaming about warm, tropical beaches I whipped up a batch of French Toast utilizing island based ingredients– coconut, guava, and of course– King’s Hawaiian Bread.

The slightly sweetened bread soaks up the perfect amount of custard base to yield a rich and creamy center. I also chose to coat the toast with Coconut Crunch pieces but if you can’t find it, non-toasted coconut flakes will also work well to create a wonderful texture.

Coconut Crunch French Toast with Guava Syrup

And after all this island goodness, I couldn’t bear the thought of settling for maple syrup. Lucky for me I had some guava puree on hand and was able to make a quick syrup. It was PERFECT!!!

Perhaps we all can’t be whisked away to some beautiful tropical paradise at any given moment but at least our tummies can be transported there with some Coconut Crunch French Toast and Guava Syrup.

Much Alohas to you all!

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Coconut Crunch French Toast with Guava Syrup
Serves 2

Ingredients:

Guava Syrup
1 Cup Guava Puree
1 Cup Water
1 Tablespoon Palm Sugar

French Toast
2 Large Eggs
1 Cup Milk
¼ Cup Heavy Cream
2 Tablespoons Light Brown Sugar
½ Tablespoon Vanilla Extract
½ Teaspoon Ground Cinnamon
2-3 Pinches Ground Nutmeg
4 Slices Kings Hawaiian Sweet Bread, about 1 inch thickness (Brioche can be substituted)
1 Cup Coconut Crunch Pieces (Coconut flakes can be substituted)
Confectioners’ Sugar for dusting
Vegetable Oil
Butter

Prepare the Guava Syrup by adding all the syrup ingredients into a small saucepan and bring to a light boil, stirring frequently. Once at a boil, lower heat to a simmer and cook down until the syrup is thickened and reduced by half. Remove from heat and warm prior to serving.

In a large bowl, whisk eggs, milk, heavy cream and sugar together. Add in the vanilla extract, cinnamon, nutmeg and whisk until the sugar has dissolved and all items have combined. Pour the Coconut Crunch pieces into a shallow dish.

In a large skillet, melt 2 tablespoon of butter and 1 tablespoon of oil over medium-low heat. Swirl the skillet to evenly coat the bottom. While the skillet is heating, dip the slices of bread into the egg mixture, coating each side. Lightly shake off the excess liquids and coat each side of bread with the Coconut Crunch pieces– gently pressing the coconut into the bread. Once coated, slide the bread into the heated skillet. This may need to be done in batches depending on your skillet size. Cook each side of the French Toast for 3-4 minutes until golden brown.

Plate the French Toast and dust lightly with confectioner’s sugar. Serve immediately with the warmed Guava Syrup.

Breakfast Pizza + Nambé Giveaway WINNER!

Breakfast Pizza

You could throw an egg on anything and it would be freaking delicious. Sandwiches, ramen noodles, pasta, rice……

Seriously.

Breakfast Pizza

So when I dove into Motorino’s Pizza al’ Uovo on my recent trip to NYC— I was in HEAVEN. Oooey-gooey fried eggs that just spilled into a crisp pizza covered with pancetta, basil and pecorino. SOOO good! I was hell bent on making my own version when I got home though I did make a few ingredients substitutions based upon my personal flavor preference. True– it’s nearly impossible to achieve the same type of crust that a wood fire oven can produce but overall I was very happy with it. You’ll be surprised to see how easy this is to make and it’s a guaranteed crowd-pleaser at your next brunch party.

But now for what you all have been waiting for….the winner of the fabulous Nambé Fish Platter

Drum Roll please………….

CONGRATS Jessica who said she would serve Gambas al Ajillo on the Nambé Fish Platter. Jessica, you will have until 5pm PST on Wednesday, July 25th to respond to our email and accept or another winner will be selected.

THANK YOU to everyone who participated! And THANK YOU Nambé !

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Breakfast Pizza
Serves 2

Dough:
1 Cup Lukewarm Water
1 Packet Instant Yeast
2 Cups Bread Flour, plus more for dusting the work surface and hands
2 Tablespoons Olive Oil
1½ Teaspoon Kosher Salt
½ Tablespoon Sugar
*Makes approximately 3 medium-sized pizzas

Toppings:
1 Tablespoon Corn Meal
Olive Oil
2 Large Eggs, crack into individual small bowls
2 Ounces Fresh Mozzarella, sliced and patted dry
4-5 Slices Bacon, par cooked and cut into large pieces
2 Tablespoons Grated Parmesan Cheese
Fresh Basil Leaves
Black Pepper

Prepare the pizza dough. Combine the water with the yeast and let set for 10 minutes until the yeast is dissolved and bubbly. Combine the rest of the ingredients in the bowl of a stand mixer fitted with a dough hook attachment. Add the yeast-water and mix until the ingredients have just combined. Cover and allow to rest in a warm area until it doubles in size—about one hour.

One hour before baking, preheat the oven to 500 degrees F with a pizza stone on the lower rack. If cooking the pizza on a baking sheet, preheat 30 minutes before baking.

When the dough has rested, take approximately 1/3 of the dough and flatten it with your hands on a floured surface. Use a floured rolling pin to gently roll the crust about 1/8 of an inch. Transfer the dough to a pizza peel (if baking directly on stone) or onto a baking sheet that has been sprinkled with corn meal. Gently brush the crust with olive oil.

Lower the oven temperature to 450 degrees F. If using a pizza peel, carefully slide the pizza in the oven on the stone. If using a baking sheet, place pizza in the oven. Par bake for about 6-8 minutes until slightly golden. Pull from the oven and carefully pour the eggs on top. Place the fresh mozzarella cheese and bacon around the pizza and sprinkle with the grated parmesan cheese. Return to oven and continue baking for an additional 6-8 minutes or until the eggs have just set and the bacon has crisped. When done, remove the pizza and top with fresh basil leaves and black pepper. Serve immediately.

I’ll Make You Red Velvet Banana Pancakes….

Red Velvet Banana Pancakes

 

Because it’s almost Valentine’s Day and because Jack Johnson is so darn dreamy, I’d like to give you all this yummy Valentine—

Red Velvet Banana Pancakes.

 

Red Velvet Banana Pancakes

I mean, c’mon now. Doesn’t this just scream L-O-V-E???? And the only thing that could possibly make this breakfast even better would be delish mimosas.

And maybe some Bacon. But that’s a whole different Valentine Story. :)

Red Velvet Banana Pancakes

HAPPY VALENTINE’S DAY!!!!!!

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Red Velvet Banana Pancakes
Makes approximately 16 pancakes

Ingredients:

2 Cups All-purpose Flour
1 Tablespoon Cocoa Powder
3 Tablespoons Granulated Sugar
2 Teaspoons Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
2 Cups Buttermilk
1 Egg
3 Tablespoons Unsalted Butter, melted and cooled slightly
½ Tablespoon Red Food Color
2 Cups Sliced Bananas
Vegetable Oil
Maple Syrup

In a medium bowl, sift the flour, cocoa powder, sugar, baking powder, baking soda and salt together. In a separate bowl, whisk together the egg, buttermilk milk, melted butter, and food coloring. Add the dry ingredients to the wet and whisk gently just until combined.

Heat oil in a 12-inch nonstick skillet set over medium heat. Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a ¼ cup measure to portion the batter into the pan. Top each pancake with a layer of sliced bananas, gently pressing them into the batter. Cook on the first side until the edges are set and bubbles form on the surface, about 2 minutes. Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. Repeat with remaining batter, adding the rest of the oil to the pan if necessary. Serve pancakes with additional banana slices and maple syrup.

 Adapted from Cooks Illustrated

Fresh Blueberry Pancakes….If you make them, they will love you.

Fresh Blueberry Pancakes

Weekends are for lounging and yummy brunches.

Mimosas…..eggs benedict….pastries…..home fries……and pancakes.

Like these blueberry pancakes. Pancakes so dreamily fluffy and delicious that you’ll be thinking about them all week. Which is ok really because if you make a double batch, you can freeze the extras and enjoy them any time you want.

Fresh Blueberry Pancakes

My neighborhood store had a fantastic sale this past weekend on sweet, organic blueberries. As a result, I walked away with 10 pints of them. Excessive? Eh, not so much. Particularly since blueberries also freeze beautifully! After you wash and dry them, lay them in a single layer on a cookie sheet in the freezer. Once the berries freeze, transfer them to freezer lock bags and you’ll have delish berries at your disposal. If you don’t take this extra step, your berries will be frozen together in one huge clump—and that’s no bueno.

As for these pancakes, if you don’t have blueberries on hand, you can pretty much chop up most fruits to substitute them with. Bananas and mangoes are two of my favorites to rely on but chocolate chips are also amazing in the batter, too.

Moral of the Story: You must make these this weekend. Your family with love you. Your friends will love you. Heck—even your neighbors who will smell these pancakes will also love you.

And that is just too much Love to pass up on <3

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Blueberry Pancakes
From Cooks Illustrated
Makes approximately 16 pancakes

Ingredients:

1 tablespoon lemon juice
2 cups milk
2 cups (10 oz) unbleached all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons vegetable oil
1 cup fresh blueberries or frozen blueberries, rinsed and dried

Whisk the lemon juice and milk together in a measuring cup. Set aside while you prepare the other ingredients. (Alternatively, you can use 2 cups of buttermilk in place of the milk/lemon juice.)

In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt together. Add the egg and melted butter to the milk and whisk to combine. Add the dry ingredients to the wet and whisk gently just until combined (the batter will be lumpy, that’s fine).

Heat 1 teaspoon of the oil in a 12-inch nonstick skillet set over medium heat. Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a 1/4 cup measure to portion the batter into the pan. Top each pancake with about 1 tablespoon of blueberries. Cook on the first side until the edges are set and bubbles form on the surface, about 2 minutes. Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. Repeat with remaining batter, adding the rest of the oil to the pan if necessary.