Ever have one of those moments even days when you first realize the unexpected has just happened. Well do you cower in a corner or do you face your unexpected company head on and make the best of possibly an awkward situation. I personally would lean towards the latter.
I still hear my grandmother saying inside my head "come on in, sit down, are you hungry? I'll make you something!" Even if it is first thing in the morning, rest assured she would be in my kitchen making breakfast (though I would not like to tell you what she would say to me afterwards).
But breakfast the all important meal of the day, so what shall it be, something special for our, ahem guests? Something for working up a big appetite? Maybe something from the heart? Or possibly something so good it may make you forget everything else that has been going on. Anything is possible, at least for a little while.
Let's face it the reason most of us choose a quick and easy breakfast is if you had to choose between lounging around in bed or getting up early to make a hearty breakfast, it would be no contest. The lazy way would win every time. I have chosen to help you do both you can spend about ten minutes assembling you egg dish the night before, just bake it off in the morning. What can be easier?
Of course you won't be stabbing yourself in the dark, it is so easy, and just a simple potato dish if you like and you can impress just about anyone. No one will lose their head over this I they just may ask for more I promise.
Just to finish up make someone even happier and you won't have to break to bank to get them coco puffs. these very special crepes will impress without
breaking the bank and be very light and tasty, even a caveman might enjoy them. I hope you do as well.
4 ounces cooked smoked ham, cubed
5 slices cooked bacon, drained and coarsely chopped
1 cup cooked & very well drained mushrooms, spinach,
If you want to make this a vegetarian version then double the amount of vegetables you choose to use.
6 green onions, the roots and half the greens removed, thinly sliced
4 ounces (about 1 1/2 cups) grated cheddar, swiss, or other cheese
- Spray with nonstick spray 6 jumbo-sized, 12 regular-sized, or 24 mini-sized non-stick muffin cups.
- In a mixing bowl, whisk the eggs, milk, mustard, paprika, cayenne, nutmeg, and salt. Set aside.
- Evenly distribute among the muffin cups, in order, half each of the bread cubes, meat (if used), vegetables, green onions, cheese, and the egg mixture. Then repeat.
- Cover the muffin cups with plastic wrap and refrigerate for up to 24 hours.
- When ready to bake, heat the oven to 350 degrees F. with the rack in the middle position. Bake for 15 to 35 minutes, depending on the size of the muffin cups used, until the tops are lightly browned and the eggs set.
- Allow the mini stratas to cool in the muffin cups for five minutes, remove them, and serve
4 medium potatoes (russet or red)
1 onion, thinly sliced
1 tsp salt
1 tsp paprika
1/2 tsp garlic powder
1 Tbsp oil
1 Tbsp butter
- Wash potatoes and prick with a knife.
- Microwave the potatoes for about 8 minutes (you can do this the night before) Don't peel the potatoes.
- Heat oil and butter together in fry pan.
- Slice the potatoes and add to pan, cook over medium high heat after 5 minutes add onions, salt, garlic, paprika, parsley and continue cooking until potatoes are crispy about another 10 minutes.
2 cups flour
1/2 tsp salt
1/3 cup sugar
2 cups milk
1/2 cup butter, melted
Ricotta Cream Filling
3/4 cup part skim milk ricotta
6 oz cream cheese
1/3 cup powdered sugar
zest of 1/4 of an orange
3/4 tsp vanilla extract
Orange Scented Raspberries
1/4 cup sugar
3/4 tsp cornstarch
12 oz frozen raspberries
zest of half an orange
juice from one small orange
- Add all ingredients to a blender and process on high for 45-60 seconds, or until blended well. Let rest in the refrigerator for an hour or up to overnight.
- Heat a 10-inch crepe pan over medium heat. Lightly grease with butter or non-stick spray. When hot, add 1/3 cup of batter to the pan.
- Swirl the pan to spread the batter all around evenly. Then, place on the heat and cook for about 1 minute. When the top is no longer shiny, it is ready to turn. Flip with a spatula and cook for another 15-45 seconds, until golden. Remove and place on a plate while making the remaining crepes.
- Add all ingredients to a bowl and beat with an electric mixer until combined. Set aside in a bowl. (Can be made the night before)
Orange Scented Raspberries:
- Add the sugar and cornstarch to a medium saucepan. Stir until combined. Add the raspberries, zest, and orange juice.
- Cook over medium-high heat until boiling, then reduce to low and cook for 5 minutes, or until sauce has thickened.
- Spread one side of each crepe with the ricotta mixture. Roll up and top with raspberries.