Apple to the Core

Breakfast & Brunch Recipes


Sunday Brunch Casserole

  • 1/2 pound sliced bacon

  • 1/2 cup chopped onion

  • 1/2 cup chopped green pepper

  • 12 eggs

  • 1 cup milk

  • 1 pkg (16 oz) frozen hash brown potatoes, thawed

  • 1 cup (4 oz) shredded cheddar cheese

  • 1 tsp salt

  • 1/2 tsp pepper

  • 1/4 tsp dill weed

In a skillet, cook bacon until crisp. Remove with a slotted spoon; crumble and set aside. In the drippings, sauté onion and green pepper until tender; remove with a slotted spoon. Beat eggs and milt in a large bowl. Stir in hash browns, cheese, salt, pepper, dill, onion, green pepper and bacon. Transfer to a greased 13x9" baking dish. Bake, uncovered, at 350º for 35-45 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.

Sausage Muffins

  • 1/2 lb ground sausage

  • 2 cups all purpose flour

  • 2 tbl sugar

  • 1 tbl baking powder

  • 1/4 tsp salt

  • 1 cup milk

  • 1 large egg, slightly beaten

  • 1/4 cup melted butter or margarine

  • 1/2 cup shredded Cheddar cheese

Grease a muffin tin well with cooking spray. In a skillet, brown sausage and drain well; set aside. Combine flour, sugar, baking powder and salt and make a well in the center. Combine milk, egg and butter and add to dry mixture, mixing until just moistened. Stir in the sausage and cheese. Spoon batter into muffin tins, filling cups 2/3 full. Bake for 20 minutes in a 350° oven or until golden brown. Remove from pans immediately. Makes 12.

Old Fashioned Buttermilk Pancakes

  • 1 cup all-purpose flour

  • 1 cup buttermilk (or 1 tsp vinegar and enough milk to equal 1 cup)

  • 1 eggs

  • 2 tbl sugar

  • 3 tbl butter, melted

  • 2 tsp baking powder

  • 1/4 tsp salt

Combine all ingredients in large mixer bowl. Beat at medium speed until smooth (about 1 minute). Batter will be thick. Heat lightly greased griddle to 350º or until drops of water sizzle. For each pancake, spoon 1/4 cup batter onto griddle. Spread batter to a 4 inch circle. Cook until bubbles form on surface. Turn; continue cooking until light brown. Serve warm with butter and syrup.

Sausage Loaf

  • 1 pound bulk Italian sausage

  • 1 beaten egg

  • 1 cup shredded Parmesan Cheese

  • 1 loaf frozen bread dough, thawed

Brown, drain and cool sausage. Add egg and cheese and mix well. Roll thawed bread dough out into a square. Spread mixture onto bread dough and roll bread dough up jelly roll style. Bake at 350º for 30 minutes. Be sure to watch closely. Serve with warm spaghetti sauce for extra flavor.

Ortega Huevos Con Chiles

  • 6 eggs

  • 3 tbl milk

  • 1/4 tsp salt

  • 1/8 tsp pepper

  • 1 can (4 oz) diced green chiles

  • 2 tbl butter or margarine

  • 1/4 cup chopped onion

In a bowl, beat together eggs, milk, salt and pepper. Stir in green chiles. Set aside. In skillet, melt butter over medium heat and cook onion until soft. Add egg mixture and cook. Stirring occasionally until done as desired. Serves 3-4. Serve with warmed flour tortillas and salsa.

Incredible Avocado Omelet

  • 2 eggs

  • 2 tbl water

  • 1/4 tsp salt

  • 1/2 ripe avocado, peeled and sliced

  • 3 thin slices tomato

  • 1/4 cup alfalfa sprouts

  • 2 tbl plain yogurt

  • 1 tbl chopped walnuts

Mix eggs, water and salt. Heat butter in 8" omelet pan until hot. Pour in egg mixture, which should set at edges at once. Carefully push cooked eggs to center, tilting pan occasionally, so uncooked eggs can flow to bottom. While top is moist and creamy looking, arrange all but two slices of avocado, tomato slices and sprouts on half of omelet. Fold omelet over filling and turn out onto plate. Top with 2 avocado slices, yogurt and nuts.

Cranberry-Nut Coffee Cake

  • 1/4 cup brown sugar (packed)

  • 1/2 cup chopped walnuts

  • 1/4 tsp cinnamon

  • 2 cup Bisquick

  • 2 tbl granulated sugar

  • 1 egg

  • 2/3 cup water or milk

  • 2/3 cup whole cranberry sauce

  • Powdered Sugar Icing: Recipes follows

Heat oven to 400º. Grease square pan, 9x9x2". Mix brown sugar, walnuts and cinnamon. Combine Bisquick, granulated sugar, egg and water. Beat vigorously 1/2 minute. Spread in pan; sprinkle with nut mixture. Spoon cranberry sauce over top. Bake 20-25 minutes. While warm, spread with Powdered Sugar Icing. Makes 9 servings.

Powdered Sugar Icing: Blend 1 cup powdered sugar, 1/2 tsp vanilla and about 1 tablespoon water.

Ham and Cheese Roulade

  • 1/3 cup margarine

  • 1/3 cup all-purpose flour

  • 1/4 tsp salt

  • 1/8 tsp pepper

  • 2 cups milk

  • 6 eggs, separated

  • 4 oz each thinly sliced cheddar cheese and thinly sliced extra lean ham

  • 2 tbl Dijon style mustard

Heat oven to 400º. Grease 15x10" pan; line with waxed paper; grease paper; flour. Melt margarine in saucepan. Stir in flour, salt, pepper; cook, stirring 1 minute, until thickened. Whisk in milk; cook, whisking, until thickened, 4 minutes; remove from heat. Beat yolks in bowl. Whisk in a little of the milk mixture. Beat whites until stiff. Fold 1/4 of whites into yolk mixture; fold n remaining whites. Spread in prepared pan. Bake 18 minutes or until set. Cover with clean towel and larger baking sheet. Hold pan and sheet securely together; turn over, unmolding roulade onto baking sheet. Remove pan and waxed paper. Put cheese and ham on roulade; spread with mustard. Using towel as guide, roll up from shore end and slice. Makes 6 servings.

Corny Scrambled Eggs

  • 6 eggs

  • 1 can (14¾ oz) cream-style corn

  • 1/2 pound ham, diced

  • 2 tbl butter or margarine

In a bowl, beat eggs. Add corn and ham. Melt butter in a skillet over medium heat; add egg mixture. Cook and stir until the eggs are completely set. Makes 3 servings.

Crab Quiche Bake

  • 8 eggs, beaten

  • 2 cups half and half cream

  • 1 large sweet red pepper, chopped

  • 1 pkg (8 oz) imitations crabmeat, chopped

  • 1 cup soft bread crumbs

  • 1 cup (4 oz) Swiss cheese, shredded

  • 1 cup (4 oz) cheddar cheese, shredded

  • 1/2 cup chopped green onions

  • 1 tsp salt

  • 1/2 tsp pepper

In a bowl, combine all ingredients. Transfer to a greased 13x9" baking dish. Bake, uncovered, at 350º for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Makes 6 servings.

Easy Eggs and Muffins

  • 2 tbl chopped green pepper

  • 2 tbl butter or margarine, divided

  • 1 can condensed cream of celery soup

  • 1/4 cup milk

  • 3 English muffins, split and toasted

  • 12 bacon strips

  • 6 eggs, poached

In a saucepan, sauté green pepper in 1 tbl of butter until tender. Add the soup and milk; cook and stir until heated through. Spread the remaining butter over muffin halves. Place two bacon strips on each half; top each with a poached egg and the soup mixture. Makes 3 servings.

Check out The Apple Core Kitchen Section for all your cooking needs!

Festive Egg Squares

  • 1 lb bulk breakfast sausage, cooked and drained

  • 4 oz sliced mushrooms, if canned, drain well

  • 1/2 cup chopped green onion

  • 2 medium tomatoes, chopped

  • 2 cups shredded mozzarella

  • 12 eggs

  • 1 cup milk

  • 1¼ cups Bisquick

  • 1½ tsp salt

  • 1/4 tsp pepper

Heat oven to 350º. Grease a 9x13" baking pan. Layer sausage, mushrooms, onion, tomatoes and mozzarella evenly in pan. Beat together remaining ingredients. Pour over layers.  Bake for 30-45 minutes until top is golden brown.

Strawberry Blintz Sandwiches

  • 1½ cups creamed cottage cheese

  • 4 eggs

  • 2 tbl granulated sugar

  • 12 white bread slices

  • 2 (10 oz) pkgs frozen  halved strawberries, thawed

  • 1/3 cup milk

  • butter or margarine

In a medium bowl, beat together cottage cheese, 1 egg and sugar until well mixed. Spread about 1/4 cup cottage cheese mixture on each of 6 bread slices. Cover with remaining bread slices. Meanwhile, thaw strawberries as label directs; transfer into a serving bowl. In a shallow dish, beat 3 eggs and milk together well. Then in large skillet, melt a little butter or margarine.  Quickly dip one or two sandwiches into egg mixture, turning until just well coated, then sauté on both sides in skillet, over medium heat, until golden. Place on cookie sheet and keep warm in oven while sautéing remaining sandwiches. Serve on small plates; pass berries to spoon over them. Makes 6 servings.

Ham and Potato Patties

  • 1½ cup leftover mashed potatoes

  • 1 egg

  • 1 cup cooked ham, diced

  • 1 tbl onion

  • Salt and pepper

Mix potatoes and egg with a fork. Add ham, onion, salt and pepper. Shape into flat patties. Dip in a little flour and fry in butter. Serve hot.

Cornmeal Waffles

  • 1/2 cup corn meal

  • 1½ cup water

  • 1 cup milk

  • 3/4 cup flour

  • 1 tsp salt

  • 1 tbl baking powder

  • 1/4 cup sugar

  • 2 eggs

Put corn meal and water in a saucepan and cook until soft. Add salt and milk and set aside to cool. Sift flour, sugar and baking powder together. Add the eggs, then the corn meal and more milk if necessary to make the batter thin enough to pour. Bake in greased, hot waffle irons. 

Croissant French Toast

Vanilla Sauce:  

  • 1 tbl all-purpose flour

  • 4 egg yolks

  • 1 tbl vanilla extract

  • 2 cups whipping cream

  • 1/2 cup sugar

  • 2 scoop vanilla ice cream

Berry Sauce:

  • 2 cups unsweetened raspberries

  • 2 tbl sugar

French Toast:

  • 3 eggs

  • 4 croissants, split

  • 2 tbl butter or margarine

In a medium bowl, combine flour, egg yolks and vanilla; set aside. In a saucepan over medium high heat, bring the whipping cream and sugar to a boil; remove from the heat. Stir in a small amount of hot cream into egg yolk mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in ice cream until melted. Set Aside.

For berry sauce, combine raspberries and sugar in a sauce pan. Simmer, uncovered, for 2-3 minutes. Remove from heat, set aside.

In a shallow bowl, beat eggs. Dip both sides of croissants in egg mixture. On a griddle, brown croissants on both sides in butter. Serve with vanilla and berry sauces. Makes 4 servings.

Ham and Cheese Omelet Roll

  • 4 oz cream cheese, softened

  • 3/4 cup milk

  • 2 tbl all-purpose flour

  • 1/4 tsp salt

  • 12 eggs

  • 2 tbl Dijon mustard

  • 2¼ cups shredded cheddar or Swiss cheese, divided

  • 2 cups finely chopped fully cooked ham

  • 1/2 cup thinly sliced green onions

Line the bottom and sides of a greased 15x10x1" baking pan with parchment paper; grease the paper and set aside. In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large mixing bowl, beat the eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan. Bake at 375º for 30-35 minutes or until eggs are puffed and set. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese.  

Sprinkle with ham, onions and 1 cup cheese. Roll up from short side, peeling parchment paper away while rolling. Sprinkle top of roll with remaining cheese; bake 3-4 minutes longer or until cheese is melted. Makes 12 servings.

You Gotta Frittata

  • 3 tbl olive oil

  • 1½ cup cooked broccoli (or any other leftover vegetable)

  • 1/3 lb mushrooms, sliced

  • 1 clove garlic, minced

  • 1/2 bell pepper, diced

  • 1/4 lb leftover meat (chicken, turkey, ham, beef, salami) julienned

  • 6 eggs, beaten

  • salt to taste

  • 1/2 tsp freshly ground pepper

  • 1/2 cup shredded mild cheese (Monterey Jack, Muenster, Swiss or Cheddar)

  • 1/4 cup freshly grated parmesan

YOU MUST USE AN OVEN-PROOF SKILLET FOR THIS RECIPE. Heat oil on medium heat in 8½" skillet. Add chopped vegetable, mushrooms, garlic and bell pepper. Stir, cover and cook 3 minutes. In bowl, combine meat strips with eggs, salt, pepper and shredded cheese. Remove pan from heat and stir in egg mixture. Bake at 350º for 20 minutes. Top with Parmesan cheese and place under broiler for 1 minute to brown top. Serves 4-5.

Sunrise Mini Pizzas

  • 8 - 10 eggs

  • 3 tbl milk

  • salt and pepper to taste

  • 1 tbl butter or margarine

  • 10 frozen white dinner rolls, thawed

  • 10 bacon strips, cooked and crumbled

  • 2 cups shredded cheddar cheese

In a bowl, beat the eggs. Add milk, salt and pepper. Melt butter in a skillet; add the egg mixture. Cook and stir over medium heat until the eggs are set. Remove from the heat and set aside. Roll each dinner roll  into a 5 inch circle. Place on greased baking sheets. Spoon egg mixture evenly over crusts. Sprinkle with bacon and cheese. Bake at 350º for 15 minutes or until cheese is melted.

Note: For an even faster meal, use 10 English Muffin halves and reduce baking to 10 minutes.

Crunchy Walnut Sticky Buns

  • 1 envelope active dry yeast

  • 2 tbl warm water 

  • 1/4 cup boiling hot milk

  • 1/2 cup granulated sugar

  • 3 tbl shortening

  • 1/2 tsp salt

  • 1 large egg

  • 2 cups sifted all-purpose flour

  • 1 tsp grated lemon peel

  • 1/4 tsp ground ginger

  • 1 tbl melted butter

  • 1/2 cup chopped walnuts

  • 1/4 tsp cinnamon

  • Walnut Pan Coat (recipe following)

Walnut Pan Coat: Melt 1/4 cup butter in small saucepan. Add 1/2 cup brown sugar, packed, 2 tbl dark corn syrup and 1 tbl water. Stir over moderate heat until mixture reached simmering, and sugar dissolves. Turn into 9-inch layer cake pan; sprinkle with 1/2 cup large pieces walnuts.

Sprinkle yeast over warm water; let stand 5 minutes to soften. Meanwhile, stir hot milk, 1/4 cup sugar, shortening and salt together. When lukewarm, add egg, 1½ flour to make moderately soft dough. Cover; let rise in warm place until doubles, 1 to 1½ hours. 

Prepare Walnut Pan Coat. When dough has risen, turn out onto floured board; roll out to an 8x12" rectangle. Spread with butter; sprinkle with 1/2 cup walnuts and remaining 1/4 cup sugar mixed with cinnamon. Roll tightly, starting from long side of dough. Cut in 1-inch slices. Arrange cut-side down in prepared pan, placing 3 rolls in center, 9 around edges. Let rise until doubled, 40 to 50 minutes. Bake at  375º about 25 minutes, until browned and baked through. Loosen edges; invert over plate. Let pan rest on rolls 1 minute so syrup drains. Serve warm. Makes 12 rolls. 

Sunday Brunch Casserole

  • 1/2 cup vegetable oil, divided

  • 1 30 oz bag frozen hash brown shredded potatoes

  • 2 cups ham, cubed

  • 1 red bell pepper, diced

  • 1/4 cup sliced green onion

  • 1 cup shredded cheddar cheese

  • 8 eggs

  • salt and pepper to taste

Heat 1/4 cup vegetable oil in large, non-stick skillet over medium heat. Add half of the potatoes, Cook to desired color and crispness, stirring only when bottom potatoes are golden brown. Spread potatoes in a greased 9x13 inch baking dish; bake at 425 degrees while cooking remaining potatoes.  Combine and season potatoes; stir in ham, red pepper, green onion and cheddar cheese. Spread in baking dish and make indentations for eggs. Break and egg into each indentations. Return casserole to oven and bake 14 to 1j8 minutes or until eggs are cooked. Season eggs. Makes 6 to 8 servings.

Warm-You-Up Sausage Quiche

  • 1 lb bulk milk pork sausage

  • 1/4 lb bulk hot pork sausage

  • 12 eggs

  • 2 cups (16 oz) small curd cottage cheese

  • 3 cups shredded Monterey Jack cheese

  • 1 cup shredded mozzarella cheese

  • 1/2 cup all-purpose flour

  • 1/2 cup butter or margarine, melted

  • 1 tsp baking powder

  • 2 cups sliced fresh mushrooms

  • 3/4 cup finely chopped onion

  • 1 can (4 oz) chopped green chilies

  • grated Parmesan cheese

  • Green and sweet red pepper strips, optional

In a large skillet over medium heat, cook sausage until no longer pink; drain. In a large mixing bowl, beat eggs, cheeses, flour, butter and baking powder. Stir in mushrooms, onion, chilies and sausage. Transfer to two greased 9" round baking dishes. (dishes will be full). Sprinkle with Parmesan Cheese. Bake at 375 degrees for 33 to 38 minutes or until a knife inserted near the center comes out clean. Garnish with pepper strips if desired. Makes 2 quiches, 6 -8 servings each.

Ham & Eggs Breakfast for 6

  • 4 slices of bread, cubed

  • 2 cups sharp cheddar cheese, shredded

  • 2 cups ham, cubed

Alternate the ingredients listed above in a greased 9x13" baking dish.  

  • Three eggs, slightly beaten

  • 1 cup milk

  • 1 cup of cream of mushroom soup

  • 1 1/2 tsp salt

  • 1 tsp dry mustard

  • 1/4 tsp Worcestershire sauce

Mix these ingredients and pour over layered ham, cheese and bread. 

Bake  at 350 degrees for 1 hour.

Big Country Breakfast Casserole

  • 3 cups chopped onions

  • 3 tbl margarine or butter

  • 1/4 tsp salt

  • 1/4 tsp pepper

  • 2 cans (12 oz each) Pillsbury Big Country Refrigerated Buttermilk Biscuits

  • 6 slices bacon, crisply cooked, crumbled

  • 1/2 cup sour cream

  • 3 eggs

  • 2 oz (1/2 cup) shredded white cheddar or Monterey Jack cheese

Heat oven to 375 degrees. In large skillet, cook onions in margarine until tender but not browned. Stir in salt and pepper. 

Separate dough into 20 biscuits; place in ungreased 15x10" jelly roll pan. Press over bottom and 1/2 inch up side to for a crust. Spoon onions over crust; sprinkle with bacon. In medium bowl, combine whipping cream, sour cream and eggs until well blended; stir in cheese. Spoon evenly over onions and bacon. Sprinkle with additional pepper. Bake at 375 degrees for 34-30 minutes or until crust is deep golden brown. Store in refrigerator. Makes 12 servings.

Festive Breakfast Casserole

  • 8 oz bulk pork sausage

  • 6 cups white bread, cut into cubes

  • 1 1/2 cups shredded Cheddar cheese

  • 1 cup Pace picante sauce

  • 4 eggs

  • 3/4 cup milk

In skillet over medium heat, cook sausage until browned, stirring to separate meat. Pour off fat. Set aside.

In a2-qt shallow baking dish, spread sausage. Top with bread cubes and cheese. Mix picante sauce, eggs and milk. Pour over bread and cheese to ensure all bread is moistened. Cover and refrigerate 2 hours or overnight. Uncover, Bake at 350 degrees for 45 minutes or until knife inserted in center comes out clean. Serves 6.

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