Happy Spring! I love to cook for my family when the holidays roll around but when you have family members who work in the services or health industries sometimes it’s not possible to schedule dinner. One way around it is by having a breakfast or brunch depending on the schedule. Here are some ideas you might like to consider making if you are thinking of planning a breakfast or brunch or going to one and bringing a dish. Enjoy!
Ham & Cheddar Muffins
makes 12-15 muffins
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs, beaten
1 cup milk
1/4 cup (4 tablespoons) unsalted butter, melted & slightly cooled
1 cup shredded cheddar cheese, plus more for garnish
1/2 cup diced ham
- Add some dried herbs and spices (1/4-1/2 tsp.) to the dry ingredients to make it more savory
Fresh cracked black pepper, for garnish (optional)
1. Preheat oven 400 degrees F. Line a 12-cup muffin tin with paper or silicone muffin cups and set aside.
2. In a medium bowl, whisk together flour, sugar, baking powder, salt and any herbs you might like.
3. In a separate bowl, combine egg, milk, and butter. Add these wet ingredients to the dry and mix lightly (e.g., with a wooden spoon, not a mixer) until well combined. Once the batter is smooth, fold in cheese and ham.
4. Spoon batter into muffin cups, filling them about 3/4 of the way. If you like, sprinkle some more shredded cheese and freshly cracked black pepper on top. Bake for about 17 minutes or until a toothpick inserted into the center of the muffin comes out clean. Remove muffins from the oven and allow to cool in the pan for 10 minutes, then remove from the pan and finish cooling on a rack. See notes above on storing these.
Spinach, Sausage, Feta and Egg Bubble-Up Casserole
- Servings 8
- 2 tablespoons olive oil
- 1/2cup chopped red bell pepper
- 1 1/2teaspoons finely chopped garlic
- 2 Sliced green onions
- 1 package (5 oz) baby spinach, coarsely chopped
- 1 lb Italian Sausage meat
- 1 can Pillsbury™ Grands!™ Homestyle biscuits (8 biscuits)
- 12 eggs
- 1 1/2cups half-and-half
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cups crumbled feta cheese (6 oz)
- Heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.
- In 12-inch skillet, heat oil over medium-high heat. Sauté Italian sausage breaking it up as it cooks. Then add bell pepper; cook 3 to 4 minutes, stirring frequently, until tender. Add garlic and chopped green onion; cook 60 seconds or until fragrant. Gradually add spinach, and cook until just wilted. Remove skillet from heat.
- Separate dough into 8 biscuits; cut each into 8 pieces, and place evenly in dish.
- In large bowl, beat eggs, half-and-half, salt and pepper with whisk until mixed well; stir in spinach sausage mixture and Feta cheese. Pour over biscuits in dish.
- Bake 45 minutes or until knife inserted in center comes out clean and biscuits are deep golden brown.
Riviera Ham and Egg Pie
3 tablespoons oil
1 large onion, diced (about 2 1/2 cups)
2 (9-inch) refrigerated, unbaked pie crusts (a 15-ounce package)
3/4 pound of a cooked ham steak, diced
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 1/2 cups freshly grated Parmesan
1 cup ricotta cheese
4 eggs, plus 1 yolk, slightly beaten
1/4 teaspoon kosher salt
1/4 teaspoon freshly cracked pepper
1 egg white, lightly beaten
Preheat oven to 425 degrees F.
Heat oil in large skillet over medium-high heat. Add onion and sauté until translucent and just golden, about 8 minutes. Remove from heat, transfer to a large bowl and allow to cool while preparing crust.
Remove 1 of the prepared pie crusts from the refrigerator, and place in an ungreased, 9-inch pie plate. Shape the crust to fit the form of the pan with a 1/2-inch overlap around the edge.
To the onion mixture, add the ham, spinach, cheeses, 4 eggs plus 1 yolk, salt, and pepper, and mix well. Spread mixture into prepared crust. Cover with remaining pie crust; crimp edges and score to vent. Brush with egg white and bake until golden brown, about 40 to 45 minutes. Let stand at least 15 minutes and serve warm or at room temperature.
Sheet Pan Fruity Pancakes
If you are looking for quick and easy breakfast or brunch ideas for a large group, here is the easiest way to make pancakes without having to stand over the griddle flipping individual pancakes.
Servings: 12-15 pancakes
4 cups Bisquick Mix
2 cups whole milk
Fruit toppings of your choice (I liked a mix of Strawberry and Blueberries as a suggestion)
8 tbsp. butter – melted
Preheat your oven to 425 degrees and generously grease a sheet pan. (Cooking Spray works fine here)
In a large bowl, whisk together the Bisquick, milk and eggs
Pour the pancake batter onto your greased pan and top with the toppings of your choice.
In the center rack, bake for about 15 minutes or until golden brown. Brush with melted butter.
Use a pizza cutter or knife to cut the pancakes before serving. Serve with your favorite syrups and/or whipped cream.
Thank you for visiting and Happy Eating!
Please share my site with your family and friends and tell them about Recipes from a Small Kitchen where I share my favorite recipes. I hope my recipes will inspire you to take time to cook no matter what size your kitchen is.
Please Like and leave me a comment, I would love to hear from you and hear what you are making.