With the price of eggs falling and apples in abundance, researcher Sheila Kern set out on a mission: find recipes that match. If the breakfast recipes aren't right for this weekend, save them for the upcoming holidays and impress your guests.
Yields: 8 servings
1 (8 ounce) can refrigerated crescent rolls
1 pound bulk pork sausage
1 cup frozen shredded hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1/4 cup milk
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
Unroll crescent dough and place on a greased 12-in. pizza pan; press seams together and press up sides of pan to form a crust. In a skillet, brown sausage over medium heat; drain and cool slightly.
Sprinkle sausage, hash browns and cheddar cheese over crust. In a bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese.
Bake at 375 degrees for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.
Orange French Toast
From: www.incredibleegg.org (American Egg Board)
Yields 8 slices
It's fun to be creative with French toast. In this recipe, orange juice and peel, vanilla and nutmeg flavor the egg-milk soaking liquid for raisin bread. You could also use apple cider with cinnamon bread or any other juice, flavoring or spice along with a different type of bread.
1 tablespoon grated orange peel
1/2 cup orange juice
1/4 cup nonfat or low-fat milk
1/3 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon ground nutmeg
8 slices day-old raisin bread
Confectioners' sugar, optional
In medium bowl, beat together eggs, peel, juice, milk, sugar, vanilla and nutmeg until well blended.
Place bread in single layer in 13 x 9 x 2-inch pan. Pour egg mixture over bread. Let soak, turning once, until liquid is absorbed, about 5 minutes. Evenly coat 2 baking sheets with cooking spray. Place bread slices in single layer on sheets.
Bake in preheated 375° F oven 12 to 15 minutes. Turn slices. Continue baking until browned, about 10 to 12 minutes.
Dust with confectioners' sugar.
Recipe courtesy Rachael Ray Show: 30 Minute Meals Episode
Yield 4 to 6 servings
1 head red leaf lettuce
1 head green leaf lettuce
1 teaspoon lemon juice, a wedge
1 crisp red apple thinly sliced
1 Anjou pear, thinly sliced
2 tablespoons apple cider
2 tablespoons cider vinegar
1 teaspoon sugar
1/3 cup extra-virgin olive oil, eyeball it
Salt and coarse black pepper
8 ounces sharp cheddar, thinly sliced
Coarsely chop lettuce. Squeeze the a little lemon juice over apples and pears and toss with greens. Combine cider, vinegar and sugar in a bowl and whisk in oil in a slow stream. Pour dressing over salad and season salad with salt and pepper and toss salad to combine and coat evenly. Serve salad with a garnish of sliced sharp cheddar cheese.
Makes 4 servings
1/2 cup all purpose flour
1/4 cup granulated white sugar
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh or ground nutmeg
1/8 teaspoon salt
6 tablespoons unsalted butter, cut into pieces
1/3 cup (30 grams) old-fashioned rolled oats
1/3 cup chopped walnuts or pecans
2 1/2 pounds or 6 cups Granny Smith or other firm, tart-tasting apple (peeled, cored, and cut into 1 inch chunks
1 cup fresh blackberries or raspberries (optional)
Juice of 1/2 lemon
1 teaspoon lemon zest
3 tablespoons white granulated sugar
Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Butter or spray with a cooking spray, a 9 inch (23 cm) deep dish pie plate or an 8 x 8 x 2 inch (20 x 20 x 5 cm) baking dish. (Can also make 8 individual ramekins.) Set aside.
For Topping: Place all the topping ingredients (flour, sugars, spices, butter, oats and nuts) in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. (This can also be done with two knives or your fingertips.) Set aside while you prepare the filling.
For Filling: Place the apple chunks in a large bowl, along with the berries (if using) and lemon zest. Toss with the lemon juice and sugar. Transfer to your prepared baking dish. Spread the topping evenly over the apples.
Bake for approximately 30-40 minutes (20 - 25 minutes for individual ramekins) or until bubbly, and the topping is golden brown. Remove from oven and place on a wire rack to cool for about 30 minutes before serving.
Serve with softly whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving.