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Breakfast by Design
It’s the day after Thanksgiving but it’s not over yet!
Like my husband Mike says, “If you go in…go all in!” And that’s just what I did this morning.
Homemade sausage and herb stuffing and garlic whipped potatoes with turkey gravy; just the leftovers from yesterday’s fabulous meal. These super sides (in more way than one) are my all time favorite.
Hope you are having a fabulous holiday weekend. And are finding your own FFF Breakfast Bowl from Thanksgiving Day. Here’s to it!
After that mouthful of descriptive words, I’m actually going to say this and own it, “I LOVE a good breakfast casserole!”
And isn’t it just a cat’s meow for a holiday season? Why? Because you can make, cook and freeze it well in advance. When you are ready for it just take it out of the freezer, thaw and bring it to room temperature. Finally, pop it back into the oven to warm through.
How fab is that?
This one came my way when I started researching and teaching tapas classes. It is a take on a traditional Spanish potato tapa which I found, many years ago, in a Penelope Casas cookbook, “Tapas: The little Dishes of Spain” It’s a keeper; especially for a super busy holiday season. Enjoy!
2C heavy whipping cream
1Tbsp of white truffle Oil
1Tbsp of thyme leaves
Salt and Pepper
Cooking oil or spray
3C of frozen hash browns (see roasting process below)
1 C Cheddar cheese, shredded
½ C Mozzarella, shredded
Preheat oven 350°.
In a medium bowl beat eggs, cream, truffle oil and herbs together. Add salt and pepper to taste. Spray one 9”x13” Pyrex dish or cake pan with cooking oil. Evenly distribute roasted potatoes in dish or pan. Do the same with the cheese. Pour egg mixture over potatoes and cheese. Place in oven and bake for about 30 to 45 minutes or until egg mixture does not wiggle and is golden in color. Check every 10 minutes. Take out of oven when done and let set 5-10 minutes. Run a paring knife between the outside edge of the omelet and the inside edge of the dish or pan to loosen. Then slice into squares and serve immediately.
3C of waxy potatoes (red bliss or Yukon gold), diced in to ½” pieces (or frozen hashbrowns)
2tsp of kosher salt
1tsp of fresh ground pepper
2-3tsp of extra virgin olive oil
Preheat oven 350°.
In a medium size bowl mix all ingredients together thoroughly so that the olive oil, salt and pepper coat the potatoes. Place oiled and seasoned potatoes on to a medium sheet pan. Distribute evenly over the pan surface. Place in the oven on the middle shelf. Roast until potatoes are gold and soft through. This will take up to 20 minutes. Check at 10 minute intervals. When roasted remove from the oven and let cool. Now they are ready for the omelet.
Note: You may use seasoned hashbrowns. If you do, cut back on the seasonings in the recipe.
I’ve been checking out the red berries, strawberry and raspberry, in the market over the last few weeks. There is that one moment during the season where they go from “not ready” to I want to buy every container because the scent and flavor are just perfect. Well, I think that time is here; at least in ATX. The strawberries smell so good and their fruity perfume catches you as you walk by the display. The raspberries are plump and super sweet, not too tart; and just the way I like them. So this “parfait” is a little ode to my red berry passion. Enjoy!
2C of Greek Yogurt - Vanilla (or your favorite flavor)
1C of Raspberries
4 large strawberries, sliced in half (w/stem) + 1 large strawberry cut in circles 1/8” thick
4 - 1/2tsp of candied ginger, minced
In a 3”x3” ramekin place yogurt in one half of it. In the other half gently arrange berries so they butt up against the yogurt and side of the yogurt. Get creative you can arrange in any way you like.
Garnish the yogurt with candied ginger. Serve immediately. Great for a Valentine’s day treat, snack, dessert or breakfast.
Yields 4 portions.