Denise's Breakfast Casserole

PREP: 1 hour
SERVES: 8-12

INGREDIENTS
1 pkg of breakfast sausage
1 cup diced sweet onion (about 1/2 of a large onion)
1 cup diced red bell pepper (about 1/2 of a large pepper)
2 cups fresh chopped kale leaves, center vein removed, packed tightly (about half of a bunch) OR chopped spinach (use 1 cup of frozen kale or spinach)
16 eggs
1 1/2 cups of milk
1 1/2 cups of shredded Mexican cheese, divided

DIRECTIONS
Preheat oven to 375 degrees. Spray a 9x13-inch baking dish with cooking spray.
In a large skillet, brown and crumble sausage. Add in diced onion and bell peppers and sauté.
When onion is almost translucent, add in chopped kale and sauté just until wilted (or heated through if using frozen). Remove from heat. 
In a large bowl, whisk eggs and milk until smooth. 
Spread the sausage and vegetable mixture evenly in the prepared baking dish. Sprinkle the shredded cheese over the top. Pour the egg mixture evenly over everything.
Bake uncovered for 35–45 minutes, or until the center is set and a knife inserted comes out clean.
Let stand 5–10 minutes before cutting and serving.

Notes: Feel free to any veggies you have on hand, torn pieces of stale bread, leftover chicken or other meat, or even change the type of cheese used. This recipe is SO adaptable and easy to scale.

Here are a few combo suggestions:

• mushroom, onion, & potato

• zucchini, asiago cheese, & tomato slices on top (always pat dry tomato slices on paper towels first)

• add hash browns or dice up leftover baked potatoes with the kale, onion, red bell pepper, and sausage

Denise's Famous Frittata

PREP: 30 min + 15 min in oven
SERVES: 8

INGREDIENTS

1 pkg of breakfast sausage
1 cup diced sweet onion (about 1/2 of a large onion)
1 cup diced red bell pepper (about 1/2 of a large pepper)
2 cups fresh chopped kale leaves, center vein removed, packed tightly (about half of a bunch)
16 eggs
1 1/2 cups of milk
1 1/2 cups of shredded Mexican cheese, divided

DIRECTIONS

Preheat oven to 375 degrees.

In a 14-inch skillet (approx 6 quarts), brown and crumble sausage. Add in diced onion and bell peppers and sauté.

When onion is almost translucent, add in chopped kale and sauté until kale softens and reduces volume by half. 

In a large bowl, whisk eggs and milk until smooth. Pour egg mixture into the skillet and half the shredded cheese. Begin to mix as if making scrambled eggs. 

When the eggs appear to be approximately half-way cooked, turn off the stove-top burner, sprinkle the remaining cheese on top of the mixture, and then place in preheated oven. 

Cook for approximately 15 minutes or until egg has set (a fork comes out clean or the center of the frittata has risen and is no longer jiggly.)

Notes: Feel free to any veggies you have on hand, torn pieces of stale bread, leftover chicken or other meat, or even change the type of cheese used. This recipe is SO adaptable and easy to scale.

Here are a few combo suggestions:

• mushroom, onion, & potato
• zucchini, asiago cheese, & tomato slices on top (always pat dry tomato slices on paper towels first)
• add hash browns or dice up leftover baked potatoes with the kale, onion, red bell pepper, and sausage

Headmaster's Chocolate Chip Scones

*This recipe is from the headmaster at my kids' school. She always makes these when they have parent open houses.

SERVES: 8
PREP: 30 min

INGREDIENTS
2 cups flour
1/4 cups sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 cup chocolate chips
1 1/2 cups heavy whipping cream
2 Tbsp melted butter
2-3 Tbsp sugar for dusting

DIRECTIONS
Preheat oven to 425 degrees. Mix dry ingredients and chips in a large mixing bowl with a fork. Add the cream and mix with fork, incorporating a bit more cream until it is a sticky mass. Turn out onto a floured surface and knead a few turns (do NOT overdo!) and then pat into a 10" circle. Brush melted butter on top and sprinkle with sugar. Cut into 8 or 16 wedges and place onto an ungreased cookie sheet about 1/2" apart. (Baking stones produce the best scones.) Bake 12-15 minutes. Cool on a baking rack. Enjoy!

Variations: substitute other flavors of chips or cranberries and orange zest

Headmaster's Chocolate Chip Scones

PREP: 30 min
SERVES: 8-16


INGREDIENTS
2 cups flour
1/4 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 cup chocolate chips
1 1/2 heavy whipping cream
2 Tbsp melted butter
3 Tbsp sugar for dusting

DIRECTIONS
1. Preheat oven to 425 degrees.
2. Mix dry ingredients plus chocolate chips in a large mixing bowl with a fork.
3. Add the cream and mix with fork, incorporating more cream by small amounts until it is a sticky mass.
4. Turn out onto a floured surface and knead a few turns (do NOT overdo!) and then pat into a 10" circle.
5. Brush melted butter on top and sprinkle with sugar. Cut into 8 or 16 wedges and place onto an ungreased cookie sheet or baking stone about 1/2" apart.
6. Bake 12-15 minutes. Cool on a baking rack. Enjoy!

Variations: Substitute other flavors of chips, or cranberries and orange zest.

Tiffany's Authentic Kolaches

Thanks Tiffany Urbanovsky for all your research and testing for this recipe!

SUPPLIES
liquid & dry measuring cups
small mixing bowl
large mixing bowl
whisk / immersion blender / blender*
spatula
plastic wrap
oil
2-3 baking sheets
parchment paper

DOUGH
Wet Ingredients:
3 packets of dry active yeast
1/2 cup milk or water (to activate yeast)
2 tsp sugar (to activate yeast)
1/2 cup melted butter
1/2 cup sugar
1/2 cup milk - lukewarm
2 eggs
Dry Ingredients:
4-5 cups bread flour
1 tsp salt

FILLINGS
Meat - link sausage (most traditional), lil smokies (what most local bakeries & donut shops use), or ham. Shredded cheese is also great with any of these meats.
Cream cheese - combine 8 oz. softened cream cheese, 1/4 cup sugar, 1 egg white, 1 tsp vanilla extract, 1/2 tsp lemon zest.
Fruit - if you can find it, use Solo brand pastry & cake filling. Otherwise use pie filling with a little cornstarch mixed in to thicken it.

DIRECTIONS
Making the Dough:
1. Activate yeast per package instructions.
2. In a small mixing bowl, blend together melted butter, eggs, sugar, and milk.
3. In a large mixing bowl, measure 4 cups bread flour and 1 tsp salt. Stir to disperse salt.
4. Dump all wet ingredients on top of the dry ingredients and wait 5 minutes before mixing.
5. Using a spatula stir wet and dry ingredients until just combined. This will be a very soft dough.
6. Dump the soft dough onto a floured surface and knead approximately 10 times. If the dough still seems very wet, add a little more flour during the kneading process.
7. Transfer to an oiled or parchment-lined bowl** and cover with oiled plastic wrap. Make sure the plastic wrap is touching the dough ball to avoid developing a skin.
8. Rest in a warm space until the dough has doubled in size.
Baking:
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. Once the dough has doubled in size, take golf ball-sized pieces of dough, gently form into a round or oval shape*** and place on a baking sheet approximately 1 1/2 inches apart until baking sheet is full.
3. For klobasniky (sausage kolache) ONLY - Wrap the dough around meat.
4. Cover baking sheet with oiled plastic wrap and place in a warm space.**** The proofing time varies here--try to pull them out again once the proofed dough balls are just touching their neighbor.
5. For klobasniky ONLY - Put straight into a preheated oven. Bake for a total of 10-14 min. Check every 5ish min for browning.
6. For fruit / cream cheese kolaches, take proofed dough balls and use your fingers to create a deep well in each ball (make bigger than you think necessary as they will close back in as they bake).
7. Put a small dollop (a little less than a Tbsp) of the filling of your choice in the well.
8. Cover again with the oiled plastic wrap and let rise for 5 minutes.
9. Remove plastic wrap and bake in a preheated oven for 10-14 minutes. Check every 5ish minutes for browning.

Notes from Tiffany:
*I prefer to use an immersion blender to make sure the eggs and butter are well incorporated, however a mixing bowl and whisk or a regular blender will also work.
**In previous years I have proofed my dough in large mixing bowls in a warm room, however this year I used an instant pot on the yogurt setting and it cut down significantly on the proofing time. If you have an IP, I would recommend this method!
***round if making fruit kolaches, oval if you are making sausage klobasniky
****I used my microwave as it is directly above my oven and gets nice and warm inside when my oven is on. Makes for a great proofing cabinet!

Denise's Banana Bread

INGREDIENTS
1 stick butter, softened
1/4 cup sugar
1/2 cup honey
1 tsp vanilla
2 eggs
4 very ripe bananas, mashed
1 tsp baking soda
1/4 tsp salt
2 cups white whole wheat flour

DIRECTIONS
Mix ingredients in order. Pour into greased bread mold(s) or greased muffin tins. Bake at 350 degrees until a toothpick comes out clean.

Approximate baking times:
1 large bread mold - 1 hour
3 small loaves - 40 minutes
muffins - 25 minutes

Spice Cake Mix Pancakes with Applesauce

*Adapted from Domestic Diva on a Dime.

PREP: 30 minutes
SERVES: 30 - 4" pancakes

INGREDIENTS
1 box spice cake mix
3 cups Bisquick or other pancake mix
1/2 cup unsweetened applesauce (or two snack-size cups)
4 eggs
2 cups water
2 Tbsp ground flaxseed (optional)

DIRECTIONS
1. Mix all ingredients until most of the lumps are smooth. If consistency is too thin, add Bisquick mix until preferred thickness is reached.
2. Heat griddle and cook pancakes. Tip: keep the prepared pancakes warm in an oven preheated to 200 degrees until ready to serve.
3. Serve with butter & maple syrup. (These are more flavorful than traditional pancakes, so less syrup is required than normal.)

Paleo Breakfast Casserole Bites

*Adapted from Gal on a Mission.

Prep: 30 minutes
Serves: 12 mini-casseroles

INGREDIENTS
9 large eggs
8 oz ground breakfast sausage
1 red, yellow, or green bell pepper
1 cup frozen kale (slightly thawed and chopped)
1/4 tsp pepper

DIRECTIONS
1. Preheat oven to 350 degrees; spray a muffin tin with non-stick cooking spray or coat with coconut oil. Set aside.
2. Brown the ground sausage over medium heat.
3. In a large mixing bowl, whisk the eggs and then add in the sausage, peppers, kale, and pepper. Scoop the batter into the muffin tins using a 1/4-cup measuring cup, filling 3/4 of the way to the top.
4. Bake for 20-25 minutes, until eggs are set. Allow to cool for 5 minutes then use a knife to loosen the sides.

Note: These freeze well.

Copy Cat Kerbey Lane Eggs Francisco

INGREDIENTS
English muffin
scrambled eggs
bacon
tomato slices
avocado
queso*

*queso recipe:
1 Tbsp cooking oil
1/4 cup white onion, diced
1 large jalapeno, seeds and stem removed, diced
12 oz white American cheese, shredded
1/4-2/3 cup cream, half and half, or whole milk
2 roma tomatoes, seeds removed and diced
1 small bunch cilantro, roughly chopped
Saute onion and pepper, add cheese and cream until mostly melted, and add the rest of the ingredients.

Whole Wheat Blueberry Pancakes

*Adapted from here and here.

Serves: 6 (2 pancakes each)
Prep: 30 minutes

INGREDIENTS
1 1/4 c whole wheat flour
2 tsp baking powder
1 Tbsp white sugar
1/2 tsp salt
1 egg
1 cup milk (plus more if needed)
3 Tbsp butter, melted
1/2 cup blueberries (or place banana slices directly into batter on the skillet)

DIRECTIONS
Combine ingredients in order. Use 1/4 cup measure to pour batter onto a hot skillet for each pancake.

Pumpkin Whole Wheat Pancakes

*Adapted from here.

Prep: 30 minutes
Serves: 6

INGREDIENTS
1 1/4 cups whole wheat flour
2 Tbsp sugar
2 tsp baking powder
1/2 tsp cinnamon (optional)
1/2 tsp nutmeg (optional)
1/2 tsp salt
1 pinch ground clove (optional)
1 1/4 cup milk
1/3 cup canned pumpkin puree
4 Tbsp vegetable oil
1 egg

DIRECTIONS
1. Mix dry ingredients in one bowl. (For less seasonal flavor, add just a dash of cinnamon instead of cinnamon, nutmeg, and clove.)
2. Mix wet ingredients in a separate bowl.
3. Fold wet ingredients into the dry.
4. Using a 1/4 cup measure, scoop out batter and pour into a warmed griddle.
5. Cook 3-4 minutes on each side. Serve with butter and syrup.

Notes: These can be very thick, so spread the batter as needed to help the pancakes cook evenly. You're going to want to double this recipe and eat these all week!

Eggs Benedict with Easy Hollandaise

*From marthastewart.com.

Prep: 20 minutes
Serves: 2

INGREDIENTS
1 Tbsp unsalted butter
4 slices Canadian bacon
2 English muffins, split and toasted
4 large eggs
for easy hollandaise:
2 large egg yolks
1 Tbsp warm water
1 Tbsp fresh lemon juice
3/4 tsp coarse salt
1/2 cup (1 stick) unsalted butter

DIRECTIONS
1. Prepare easy hollandaise, but do not finish until ready to serve. In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy.
2. Heat 1 Tbsp butter in medium skillet over medium heat. Add Canadian bacon and cook until well browned on both sides. Divide bacon among the English muffin halves.
3. Fill a large deep saucepan with 2 inches of water and bring to a boil. Reduce heat to medium. When water is barely simmering, break one egg into a small heatproof bowl. Placing lip of bowl in the water, gently tip the bowl to slide egg carefully into pan. Use a small spoon to "fold" the edges of the white over the egg, for a neater edge. Repeat with remaining eggs. Cook until whites are just set, but yolks are still soft (they should still move around inside), 2 to 3 minutes. Lift out eggs with a slotted spoon or small mesh sieve; transfer to paper towel-lined plate to drain. Trim edges of whites with a knife, if desired.
4. Gently place the egg on a bacon-topped muffin, and then finish the hollandaise sauce.
5. Heat 1 Tbsp butter in the microwave. With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified. Serve over egg-topped English muffins.

Breakfast Casserole Bites

*Adapted from 100daysofrealfood.com.

Prep: 40 minutes
Serves: makes 12

INGREDIENTS
1/2 lb cooked and crumbled breakfast sausage
2 pieces whole wheat bread
9 eggs
1/2 cup milk
salt & pepper, to taste
1/2 cup grated sharp cheddar cheese

DIRECTIONS
1. Preheat oven to 350 degrees. Grease 12 muffin cups. Tear sandwich bread into 1/2-inch pieces and evenly distribute them in muffin cups.
2. In a mixing bowl, whisk together eggs and milk; salt & pepper as desired.
3. Evenly distribute sausage among muffin cups. Pour egg mixture into muffin cups and then top with cheese.
4. Bake at 350 degrees for 15 minutes or until eggs are set.

These freeze well, so double the recipe and enjoy them next week or next month!

Whole Wheat Banana Bread (no sugar added)

*Adapted from this recipe on 100 Days of Real Food.

INGREDIENTS
2 1/4 cup whole wheat flour
3/4 tsp baking soda
1/4 tsp salt
3 ripe bananas, smashed
1/4 cup plain yogurt
1/4 cup honey
2 eggs
1/4 cup oil (I used coconut oil)
1 tsp vanilla

DIRECTIONS
1. Preheat oven to 350 degrees and grease pan (I greased with coconut oil).
2. Whisk together flour, baking soda, and salt.
3. In a separate bowl, mix mashed bananas with yogurt, honey, eggs, oil, and vanilla.
4. Fold the banana mixture into the flour mixture until blended. Do not overmix.
5. Pour batter into prepared pan. Bake large loaf 40-50 minutes until toothpick comes out clean. For 3 small loaves, bake approximately 30 minutes.

Notes: I may try melting the coconut oil 10 seconds in the microwave so that it's liquid instead of solid next time. I also used vanilla-flavored yogurt, but did not use the vanilla extract, and we all thought it was very tasty!

Turkey Cranberry Salad

*I got this idea from a pre-packaged salad that our grocery store, HEB, sells using their rotisserie turkey breast. I've never actually measured any amounts for this recipe, so if my guesses on amounts seem off as you combine them, taste and adjust as necessary.

Serves: 4
Prep: 15 minutes

INGREDIENTS
3 cups rotisserie turkey breast, chopped
1/4 cup mayonnaise
1/4 cup dried cranberries
1 stalk celery, diced finely
3 Tbsp red onion, diced finely
1 tsp fresh parsley, diced
salt & pepper

DIRECTIONS
Combine all ingredients and refrigerate for a few hours to allow flavors to combine. Store in refrigerator up to 3-4 days.

Serve on a sandwich or as a lettuce wrap (I prefer to use Bibb lettuce for wraps.)

Notes: Chopped nuts would be a welcome addition to this salad.

Lemon Basil Scones

INGREDIENTS
2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp black pepper
1/2 cup unsalted butter, cold and diced
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
2 Tbsp lemon zest
1 cup heavy whipping cream
olive oil
garlic salt

DIRECTIONS
1. Combine flour, baking powder, salt, and pepper. Cut in butter using stand mixer or pastry blender) until mixture is crumbly. Stir in Parmesan, basil, and zest. Add cream, stirring by hand just until ingredients are moistened.
2. On lightly floured surface, form dough in ball, cut in half. Form each half into 3/4-inch-thick round. Cut into 8 pie wedges. Brush tops of scones with olive oil and sprinkle evenly with garlic salt.
3. Bake for 12-14 minutes in 400 degree oven.

Note: To freeze scones, place on wax paper-lined baking sheet and cover loosely with wax paper. Freeze for several hours before packaging in fresh wax paper and sealing in freezer bag. Bake frozen scones the same as fresh scones. Frozen scones are best used within one month.

Clementine Mango Green Smoothie

*From New Nostalgia here.

Serves: 2
Prep: 5 minutes

INGREDIENTS
2 large handfuls of spinach (about 2 cups)
2 clementines, peeled
1 cup frozen mango (if fresh, use a frozen banana)
1 ripe banana (can be frozen)
1 1/2 - 2 cups water

DIRECTIONS
If using a high speed blender, add all ingredients together and blend until smooth.

If not, start with spinach and one cup of water. Blend well until spinach is in teeny tiny bits. Add the rest of the fruit and blend away. Add more water until a vortex forms in the middle and consistency is smooth.

Tomato & Zucchini Fritatta

*Adapted from skinnytaste.com

Serves: 4
Prep: 20 minutes

INGREDIENTS
2 tsp olive oil
1 medium onion, diced
1 1/2 cups (7 oz) zucchini (about 2 zucchini), diced into matchsticks
4 large eggs
1 cup egg whites
1/4 cup Asiago cheese, grated
salt & fresh pepper
2 medium vine-ripe tomatoes (about 8 oz), cored and thinly sliced crosswise

DIRECTIONS
1. Preheat oven to 400 degrees. Sautee onion in 10-inch skillet (oven safe skillet) with oil over medium-low heat until slightly golden, 8-10 minutes. Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2-3 minutes or until the moisture dries up, stirring occasionally.
2. In a medium bowl, whisk eggs, egg whites, Asiago, salt and pepper. Pour eggs into the skillet making sure they cover all the vegetables. Arrange tomatoes in an overlapping pattern on top and season with salt and pepper. When the edges begin to set (about 2 minutes) move skillet to oven. Cook about 16-18 minutes, or until frittata is completely cooked. Serve warm, cut into 4 pieces.

Crab, Asparagus, and Sweet Corn Quiche

*Mimi's Cafe used to offer a quiche with these ingredients on their menu, but sadly did away with it a couple of years ago. I've been wanting to see if I could mimic it...here's what I came up with.

Serves: 6
Prep: 30 minutes + 40 minutes baking

INGREDIENTS
10-12 stalks of asparagus, trimmed and cut diagonally into 3/4" pieces
1 ear of sweet corn, kernels removed
1/4 cup onion, finely diced
1 Tbsp butter
1 (9 in.) unbaked pastry shell
1 cup crabmeat, drained and flaked
1/2 cup crumbled feta cheese
4 large eggs
1 1/2 cups milk
1/4 cup grated Parmesan cheese
1/2 tsp dry mustard
1/4 tsp paprika
1/2 tsp salt

DIRECTIONS
1. Sauté asparagus in butter in a saucepan on medium-high for 3 minutes. Add corn and onion; sauté an additional 3 minutes or until onion begins to turn translucent and asparagus is crisp tender. Drain vegetables on a paper towel to absorb excess moisture.
2. Prepare pie pan with pie crust. Arrange vegetables over the pastry crust. Top with crab meat. Sprinkle feta cheese over crab.
3. In a small bowl, whisk eggs, milk, Parmesan cheese, dry mustard, paprika, and salt. Brush a bit of the egg mixture around the edges of the pastry crust, then pour mixture into the pastry.
4. Bake at 400 degrees for 40 minutes or until firm. Allow to rest 10-15 minutes before cutting.

*Notes for myself:

• I used canned white meat crab. 
• Consider using seafood seasoning like Old Bay in place of paprika. 
• Consider adding one Tbsp of flour to help absorb moisture--sprinkle over pastry before adding vegetables.
• The quiche did not rise, so pour egg mixture into pastry shell right up until just below the brim of the shell.

BLT Pinwheels

*From here.

Serves: 3

INGREDIENTS
4 oz. cream cheese, softened
1/4 - 1/2 cup mayo
1/4 cup sun-dried tomatoes in oil, finely chopped
6 slices of crisp bacon, crumbled
3 tomato-flavored wrap-style tortillas
1 cup chopped seeded tomatoes
1 cup shredded romaine lettuce
sliced deli turkey meat (optional)

DIRECTIONS
1. In a small bowl, mix together cream cheese, mayo, and sun-dried tomatoes. Stir in bacon.
2. Spread mayo mixture evenly over tortillas. Top with deli meat, if using, and lettuce and tomatoes.
3. To serve as pinwheels, roll the tortilla up tightly and wrap the roll in plastic wrap. Refrigerate one hour, then use a serrated knife and cut each roll into 1-inch-thick slices. To serve immediately, fold in sides and roll into a wrap (burrito-style).