Make this the night before Mother’s Day to please mom with a continental delicious treat in the morning to start her day. This bread is very moist. Print Banana Date Nut Bread 1 3/4 cup all-purpose flour 1 3/4 cup sugar 1 … Continue reading
As I always mention, breakfast is my favorite meal and come weekends I enjoy a deliciously cooked breakfast. This past weekend I decided to make a quiche, that way I could enjoy breakfast for a couple more days. This recipe … Continue reading
French Toast and Croissants – what a perfect combination! I have to admit, breakfast is my favorite meal of the day and come weekends I enjoy being able to make a hearty breakfast. For our New Year’s Day brunchfast (it was … Continue reading
It’s Saturday morning and wondering what to make for breakfast. Here’s a easy — delicious, AND easy dish to make. I had some leftover brisket and decided to make a breakfast bake.
5 eggs, beaten
1 cup chopped cooked brisket
1/2 tsp Victoria Tuscan Seasoning
1/4 tsp Dean & Jacobs Spicy Garlic
1/2 cup chopped portabella mushrooms
1/4 cup chopped shallots
1/2 cup grated pepper jack cheese
1 tblspn butter
Preheat oven to 350 degrees. Heat small frying pan on medium high heat. Coat the bottom with olive oil and add butter. Once butter is melted add brisket and shallots. Next add mushrooms and seasonings. Continue to sautee until mushrooms are cooked and ingredients are well blended. Lightly butter two ramekins and divide mixture into each dish.
In a small mixing bowl, beat eggs until they are well blended (yes I still use a hand held mixer for eggs) Sprinkle with salt and pepper. Evenly pour eggs into the ramekins and sprinkle top with cheese. Bake until cheese is melted and top feels firm, approximately 15 mins. (Do Not overcook because eggs will be dry).
Remove and serve hot
This makes a very hearty breakfast, and its packed with protein to start your day. See how simple that was.. Remember, cooking is always easy with “TLC”. Have a great weekend and I’ll see soon!