March 2025 – Brunch
Crustless Broccoli Quiche
Gloria Dougherty, Akron
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cups mushrooms, chopped, optional
- 1½ cups chopped broccoli, broccoli slaw or shaved Brussels sprouts
- 1 medium bell pepper (any color), diced
- 2 large eggs plus 3 large egg whites
- 1 cup grated reduced-fat cheddar cheese (or cheese of your choice)
- 3.5 oz. container crumbled reduced-fat feta cheese
- 1 tablespoon Mrs. Dash Southwest Chipotle seasoning blend
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 cups (1 giant handful) fresh spinach
- 2 tablespoons breadcrumbs
Preheat oven to 350°F.
In a large skillet, heat olive oil over medium heat. Add onion; cook 3 to 5 minutes, stirring occasionally, until translucent. Add mushrooms, broccoli and bell pepper. Cook for 7 to 10 minutes, stirring often, or until tender.
Meanwhile, place eggs in a large bowl; whisk until combined. Stir in cheddar and feta cheeses.
When vegetables are ready, season with Mrs. Dash, salt and pepper. Add spinach; stir 1 to 2 minutes, until wilted. Remove from heat. Set aside.
Spray a 9” pie plate with cooking spray. Place breadcrumbs in pie plate and shake and swirl until crumbs cover the bottom evenly. Stir cooled vegetables into egg mixture; pour into prepared pie plate.
Bake 25 to 30 minutes, until set in center. Serve warm or at room temperature.
Serves 8.
Note: If you can’t find Mrs. Dash Southwest Chipotle seasoning blend, substitute red pepper flakes or hot sauce to taste.
Overnight French Toast
Marilyn Bashore, Lititz
- ¼ cup butter, melted
- ¾ cup packed light brown sugar
- 1 loaf brioche or challah bread, cut into 1½” slices
- 8 eggs, slightly beaten
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1/8 teaspoon salt
- ½ cup chopped pecans
- powdered sugar for dusting
- maple syrup, for serving
In a small bowl, combine brown sugar and melted butter. Pour into bottom of a 9”x13” baking dish. Arrange slices of bread in the baking dish, overlapping if necessary.
Combine eggs, milk, vanilla, cinnamon, ginger and salt in a bowl and pour evenly over bread slices. Sprinkle chopped pecans over bread slices.
Wrap tightly with plastic wrap and place in the refrigerator for 4 to 12 hours.
In the morning, take the casserole out of the fridge for at least 10 minutes while you preheat the oven to 350°F.
Bake casserole for 30 to 35 minutes. If the top starts browning too quickly, loosely cover with foil for the last 10 minutes.
Remove casserole from oven and let cool slightly before serving.
Serve with a dusting of powdered sugar and maple syrup.
Sausage and Cornbread Breakfast Casserole
Marilyn Bashore, Lititz
- 16 oz. bulk country sausage
- 2 cups milk
- 6 large eggs
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups cornbread, cut into cubes
- 1 cup grated cheddar cheese
- ½ cup sautéed onions or green peppers, optional
Preheat oven to 375°F.
Grease a 13”x9” pan.
Brown sausage and drain off any excess grease.
In a medium bowl, beat together milk, eggs, salt, and pepper.
Distribute a layer of cornbread on the bottom of the prepared pan. Sprinkle sausage over the cornbread. Pour egg mixture over cornbread and sausage. Top with cheese.
Bake 30 to 35 minutes or until center is just set.
Breakfast Broccoli & Sausage Bake
Pat Roth, Ephrata
- ½ lb. bulk pork sausage
- 1 cup chopped fresh broccoli
- 2 cups shredded cheddar cheese
- 3 eggs
- 1¼ cups milk
- ½ cup biscuit baking mix (Bisquick)
In a skillet, cook the sausage over medium heat until it is no longer pink; drain and set aside.
Add 1” of water and broccoli to a saucepan; bring to a boil. Reduce heat, cover and simmer for 5 to 8 minutes, or until crisp tender. Drain.
In a greased 9” pie plate, layer the sausage, cheese and broccoli.
In a bowl, combine the eggs, milk and biscuit mix. Pour this over the broccoli.
Bake at 350°F for 25 to 30 minutes or until a knife comes out clean when inserted in the middle.
Serves 6 to 8.
Chicken with Pineapple Sauce
Pat Roth, Ephrata
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- (2) 8 oz. cans crushed pineapple, undrained
- ¼ cup soy sauce
- ¼ teaspoon garlic salt
- ¼ teaspoon ground ginger
- 6 boneless, skinless chicken breast halves
- minced chives, optional
In a saucepan, combine the brown sugar and cornstarch. Stir in the pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened.
Place the chicken in a greased 9” square baking dish. Pour half of the sauce over the chicken.
Bake, uncovered, at 350°F for 15 minutes. Baste the chicken and bake for 10 minutes longer, until the chicken juices run clear, basting several times with the remaining sauce.
Sprinkle with chives.
Peanut Ice Cream Pie
Pat Roth, Ephrata
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- 1/3 cup butter, softened
- 1 quart vanilla ice cream, softened
- ½ cup light corn syrup
- 1/3 cup chunky peanut butter
- 2/3 cup dry roasted peanuts
In a bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and up the sides of an ungreased 9” pie plate. Spoon half of the ice cream into the crust.
In a small bowl, combine the corn syrup and peanut butter. Spoon half over the ice cream. Sprinkle with half of the peanuts.
Repeat the layers.
Freeze until firm.
Caramel French Toast
Stephanie Trowbridge, Stevens
“This is a family favorite for Christmas morning brunch.”
- 1 cup brown sugar, packed
- ½ cup butter
- 2 tablespoon light corn syrup
- 12 slices hearty white bread
- ¼ cup sugar
- 1 teaspoon cinnamon
- 6 eggs
- 1½ cups milk
- 1 teaspoon vanilla
Place brown sugar, butter and corn syrup in a saucepan and bring to boil over medium heat, stirring constantly. Remove from heat and pour into a greased 9”x13” glass pan. Top with 6 slices of bread.
In a small bowl, combine cinnamon and sugar and sprinkle half of this over the bread. Place the remaining 6 slices of bread on top and sprinkle the remaining cinnamon sugar mixture.
In a mixing bowl beat milk, eggs and vanilla and pour over the bread. Let soak for 8 hours or overnight, in the refrigerator.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350°F for 30 to 35 minutes, or until a knife comes out clean.
White Chocolate Mousse with Raspberry Sauce
Janice Martin, East Earl
“Very good! Enjoy!”
- 12 oz. white chocolate, chopped fine
- 3 large egg yolks
- 2 tablespoons water
- 1 cup heavy cream, chilled
- 5 oz. (1 cup) frozen raspberries
- 4 teaspoons sugar
- 4 teaspoons lime juice
Stir chocolate, egg yolk and water together in a glass bowl. Set bowl over a large saucepan of barely simmering water and cook, stirring and scraping sides constantly, until chocolate is just melted. (Once chocolate begins to melt, remove bowl every 10 to 15 seconds so the yolk doesn’t overcook.)
Using a stand mixer fitted with a whisk attachment, whip cream on medium-low speed until foamy (1 minute); increase speed to high and whip (1 to 2 minutes).
Gently whisk 1/3 of whipped cream into the chocolate mixture, then add the rest.
Distribute mousse evenly among 6 oz. glasses. Cover with plastic and refrigerate at least 8 hours (or up to 2 days).
About an hour before serving, combine raspberries, sugar and lime juice. Let sit at room temperature until raspberries defrost. Stir to combine. Spoon sauce over mouse.
Zucchini Fritters
Mary Ann Dell, East Earl
- 4 small zucchini (1½ lbs.), grated
- 5 scallions, finely chopped
- 6 oz. Parmesan cheese
- fresh parsley, chopped
- 1 teaspoon paprika
- 1 cup flour
- salt and pepper to taste
- 3 eggs, beaten
Mix all ingredients together.
In a saucepan, heat olive oil. Place 1/2 serving spoon of mixture into hot oil; flatten and fry until golden brown. Turn over and repeat on other side. Place on paper towels to drain. Serve.
Overnight French Toast
Mary Ann Dell, East Earl
- 5 large eggs, beaten
- ¾ cup milk
- 1 tablespoon vanilla
- ¼ teaspoon baking powder
- 1 loaf bread, cut into 8 slices (1” thick)
- 16 oz. package frozen strawberries (whole)
- 4 ripe bananas
- 1 cup sugar
- 1 teaspoon each cinnamon and sugar mixed together
Mix eggs, milk, vanilla and baking powder. Pour over bread to soak; coat well. Cover and refrigerate 4 hours or overnight.
Mix frozen berries, bananas and sugar together in a 13”x9” baking pan. Top with soaked bread slices and cinnamon sugar mixture.
Bake at 350°F for 20 to 25 minutes or until browned.