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Hardy Breakfast Recipes

Tahoe's Breakfast Secrets

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recipes booklet

Recipes

Here are a couple of our favorites from our cookbook. We are currently in our 5th printing so just drop us and click the title below to email us. Or call us at 530-525-1553. 

Basic Frittata

10" Glass pie plate (large)
35-40 min at 375 degrees

3 cups shredded Cheddar and Monterey Jack cheese mix
½ tbs. ground mustard
4 TBS Flour
1 tbs. of Mrs. Dash
1¾ cups of milk
4 eggs

Spray pie plate with Pam, then add 2 cups of cheese mix in bottom of pan evenly

Add any mix you want for filler: Spinach with feta cheese, ham, onion and peppers, bacon with corn, or ham and asparagus. What ever makes you happy?
Add remaining 2 cups of cheese mix on top of filling, spreading evenly.

In a blender or large bowl mix milk, flour, mustard and Mrs. Dash well.
Add eggs and blend well.

Pour liquid mixture over cheese bed and cover. Place in refrigerator overnight. Bake in A.M. until golden brown.

Notes:
If using wetter fillings decrease amount of milk. Decrease ingredients by ¼ for smaller pie plate. Convection Ovens set temp at 350F.

Basic Egg and Cheese Custard Bakes

10 eggs
2 cups cottage cheese
2 cups (1/2 lb.) grated cheddar, jack, or a combination of cheese
½ cup (2 ½ oz.) grated parmesan cheese
desired fillings, cooked and cooled as needed

Preheat oven to 350 F. Lightly spray a 13"x9"x2" baking dish with cooking spray.

In a large bowl combine all ingredients and desired fillings. Pour into prepared baking dish. Sprinkle top with additional cheese if desired and bake about 25 - 35 minutes, or until custard is firm to the touch in the center. Let stand 10 minutes before cutting into portions.

Yield: 12 large portions or 24 buffet portions

Fillings
Spinach and artichoke
10oz. frozen chopped spinach, thaw, drain and pat thoroughly dry
1 can (13 ¼ oz) marinated artichoke hearts, pat thoroughly dry and chopped
¼ teaspoon ground nutmeg
salt and pepper to taste

Spinach and feta or ricotta cheese
10 oz. frozen chopped spinach, thaw, drain, and pat thoroughly dry
6 oz. crumbled feta cheese or 8 oz. ricotta cheese
1/4 teaspoon ground nutmeg
Salt and pepper to taste

Bacon and tomato
1 cup (4 oz.) cooked, crumbled bacon
3 roma tomatoes, chopped or 1 cup salsa, drain and pat dry
1 tablespoon dried basil
Salt and pepper or Mrs. Dash to taste

Mushroom and onion
8 oz. fresh or frozen mushrooms, chopped
1 small onion, chopped
1 teaspoon minced garlic
2 teaspoons olive oil, sautee all together about 8 – 10 minutes
Salt and pepper or Mrs. Dash to taste

Sausage Apple
1 lb ground breakfast sausage cooked & drained
3 large apples grated & sauteed with 2 table spoons of butter
Dash nutmeg, cinnamon, salt and pepper to taste.

Sticky Buns

1/2 cup pecans chopped
1/4 cup butter
1 cup packed light brown sugar
2 tablespoons water
2 tubes (8 oz. each) crescent -dinner rolls-
or 3 tubes for a larger bunt pan
or 2 tubes of Pillsbury cinnamon rolls.
¼ cup raisins
1 teaspoon cinnamon

Garnish with powdered sugar

Preheat oven to 350 degrees. Sprinkle ¼ cup of the pecans in the bottom of a well greased bundt pan. In a microwave proof bowl or measuring cup, combine butter, brown sugar, water, cinnamon and the remaining ¼ cup pecans. Melt mixture until smooth, about 1.5 minutes.

Slice each roll of crescent dough into 8 pieces. Arrange ½ of the dough over the nuts. Spread ½ of the sugar mixture over the rolls in pan. Sprinkle with raisins. Make another layer of rolls and then spread remaining sugar mixture over rolls.

Bake for 25 minutes, until golden brown.

Invert the pan immediately to un-mold the buns. If you wait they will stick to the pan.

Sprinkle with powdered sugar to garnish.

There are loads of variations to this recipe. Feel free to change anything that you want. Some versions use frozen bread dough instead of dinner rolls. You could also incorporate apples into this recipe for a apple fritter style bun.

German Pfanna Kuchen

This recipe is different from your regular German pancakes. It turns out much more like a custard and richer.

6 eggs
3 cups of milk
½ cup of honey
11/2 cups of flour
½ tsp. Of vanilla
¼ stick of butter melted in the oven in a large glass pie plate, or 10" cast iron pan.

Garnish
Fresh fruit or berries
Dollops of cream cheese
Powdered sugar
Also good with a touch of lemon juice & powdered sugar

Mix in a blender, milk, flour, honey and vanilla. Add 6 eggs and blend.

Pour batter in pie plate or fry pan when butter is melted.

Bake at 425 for 15 min. Turn heat in oven down to 350 for ½ hour,
until the batter is golden brown and puffy.

Garnish with fruit and serve hot.

Option: Saute some julienned apples with typical apple pie spices and pour the pancake mix over the fruit when you are ready to bake.

CREME BRULEE FRENCH TOAST

1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350o F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.