March 2017 – Brunch
Gold Rush Brunch Casserole
Rosalie Oberholtzer, Ephrata
“This dish is delicious, and easy if you use hash browns and sausage patties!”
- 1 lb. hash browns or 4 large potatoes, cooked and shredded
- 1 lb. sausage, fried or ham, cubed
- 1 tablespoon onion flakes
- 2 tablespoons parsley
- 10 to 12 eggs, scrambled and fried
- 1½ cups cheddar cheese
- ¼ cup butter, melted
- ¼ cup flour
- 1¾ cups milk
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 1 cup sour cream
In a 9”x13” pan, layer hash browns, meat, onion flakes, parsley, eggs and cheese. In a saucepan, melt butter, stir in flour, then slowly pour in milk, stirring constantly. Cook until thickened, then add sour cream. Pour over layered ingredients.
Bake at 400°F for 30 to 40 minutes.
Pancake-Sausage Gravy Delight
Rosalie Oberholtzer, Ephrata
“A rare treat at our house! Even tastes great for Sunday night supper! I like to use the Bisquick pancake recipe.”
- your favorite pancake batter, prepared
- pancake syrup, to taste
- prepared sausage gravy (recipe below)
- 10 eggs
- shredded cheese
Bake pancake batter in a 9”x13” pan until done. Pour preferred amount of pancake syrup over all. Layer sausage gravy over top.
Scramble and fry eggs. Layer on top of sausage gravy. Top with shredded cheese and bake at 350°F till heated and cheese is melted.
Sausage Gravy:
- 1 lb. sausage
- 2 teaspoons onion flakes
- 3 tablespoons flour
- 2 cups milk
- dash Worcestershire sauce
- ¼ teaspoon salt
- ½ teaspoon poultry seasoning
Crumble and fry sausage in a large saucepan. Add onion and cook till transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; slowly add milk, then seasonings and cook until thickened.
Baked Brunch Sandwiches
Gloria Dougherty, Akron
- 3 tablespoons Dijon mustard
- 12 slices of bread
- 6 slices of fully cooked ham
- 12 slices cheddar or Swiss cheese
- 1 medium tomato, thinly sliced
- 3 tablespoons butter or margarine, softened
- 4 eggs
- ¼ cup milk
- ¼ teaspoon pepper
Spread mustard on one side of six slices of bread. Layer ham, cheese and tomato over mustard; top with remaining bread. Butter the outsides of the sandwiches and cut in half. Arrange in a greased 13”x9” baking dish. Beat eggs, milk and pepper; pour over sandwiches. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375°F for 30 minutes or until the sandwiches are golden brown and cheese is melted. Yield: 6 servings.
Country Brunch Skillet
Gloria Dougherty, Akron
- 6 bacon strips
- 6 cups frozen cubed hash brown potatoes
- ¾ cup chopped green pepper
- ½ cup chopped onion
- 1 teaspoon salt
- ¼ teaspoon pepper
- 6 eggs
- ½ cup shredded cheddar cheese
In a large skillet over medium heat, cook bacon until crisp. Remove bacon and set aside. Drain, reserving 2 tablespoons of drippings. Add potatoes, green pepper, onion, salt and pepper to drippings. Cook and stir for 2 minutes. Cover and cook, stirring occasionally, until potatoes are browned and tender, about 15 minutes. Make six wells in the potato mixture; break one egg into each well. Cover and cook on low heat for 8 to 10 minutes or until the eggs are completely set. Sprinkle with cheese and bacon. Yield: 6 servings.
Finnish Coffee Cake
Emily Martin, Denver
- 1¼ cups sugar
- 1 teaspoon vanilla
- 1 cup oil
- 1 cup milk
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Mix first four ingredients, then add the rest of ingredients and mix well. Put half of the batter into a greased 9”x13” pan.
Cinnamon mixture:
- 1 tablespoon cinnamon
- 4 tablespoons brown sugar
Sprinkle half of the cinnamon mixture over batter in pan. Pour remaining batter over. Top with remaining cinnamon mixture. Bake at 350°F for 30 minutes. Cool.
Glaze:
- 1 cup powdered sugar
- ½ teaspoon vanilla
- 2 to 3 tablespoons hot water
Drizzle glaze over cake.
Breakfast Burritos
Laura Brubaker, Ephrata
- 1 lb. sausage
- 1 onion, chopped
- ½ green pepper, chopped
- 6 eggs
- ½ teaspoon salt
- 8 flour tortillas, warmed
- 1 cup shredded cheese
- salsa
Fry sausage, onion and green pepper. Remove excess grease. Mix eggs and salt. Pour into skillet and cook until set. Equally divide sausage/egg mixture into warmed tortillas. Sprinkle with cheese and top with salsa. Roll up tortillas and serve immediately.
Delicious Breakfast Casserole
Laura Brubaker, Ephrata
“Try bacon, hamburger or ham in this casserole!”
- 10 pieces white bread
- ¼ cup margarine, melted
- 10 eggs, beaten
- ¾ cup milk
- 1 lb. sausage, cooked and drained
- 2 cups grated cheddar cheese
Tear bread into bite size pieces. Put into a 9”x13” pan and top with margarine. Mix eggs and milk. Pour over bread. Scatter sausage on top, then cheese. Refrigerate overnight. Bake at 350°F for 45 minutes.
Brunch Pizza
Laura Brubaker, Ephrata
Crust:
- 1 package (24 oz.) frozen shredded hash browns
- 1 to 2 eggs
- salt and pepper
Egg topping:
- 7 eggs
- ½ cup milk
- salt and pepper
- 1 cup chopped ham
- ½ cup sliced mushrooms
- ¼ cup sliced green onion
- ¼ cup chopped green pepper
- 1½ cups shredded cheddar cheese
Preheat oven to 400°F. Cover 14” round pizza pan with waxed paper. For crust, combine potatoes, egg, salt and pepper in bowl. Mix well. Spread mixture onto pizza pan. Pat down. Bake 10 minutes and remove from oven.
For egg topping, whisk eggs, milk, salt and pepper in bowl. Cook egg mixture and spread evenly over potato crust. Top with ham, mushrooms, onions and peppers. Sprinkle with cheese. Bake 10 minutes. Cut into slices. Serves 10.
Brunch For 8
Kathryn Sensenig, East Earl
- 8 eggs
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon onion powder
- 1 teaspoon mustard
- 4 cups milk
- 8 pieces toasted bread
- 8 oz. cheddar cheese
- 10 slices bacon, fried and crumbled
Tear toasted bread in pieces and put in a greased 9”x13” pan. Sprinkle with cheese. Mix eggs, seasonings and mustard with milk and pour over cheese and bread. Bake at 325°F for 45 minutes. Sprinkle crumbled bacon over the top and bake 10 minutes more.