Monday, February 9, 2009

TT's Theme for February is Breakfast

Breakfast at Patty's this month!

I don't know about you, but when I make breakfast for my family I'm always the last one to sit down. Which means everybody else is almost or already finished eating. This can be prevented by preparing make ahead recipes such as baked french toast, egg strata, crockpot egg casseroles, breakfast rolls. etc. Our TT group will be trying out some of these wonderful ideas on February 10th.

But what if you don't want or don't have time to do make-ahead recipes and just want to cook a nice Sunday breakfast and sit down with your family. Here are some tips on how to keep your breakfast food warm so that everyone can be served at once:

For eggs, bacon and toast:

1. Set your table and be sure to have your jams, jellies, juice etc. set out before you start cooking.
2. Put 4 pieces of toast in the toaster. Have 4 more slice of bread ready to go.
3. Butter your skillet, scramble eggs in the same skillet (if using non-stick skillet, remember to use the appropriate utensils:)). Salt and pepper as they cook. If you have warming tray put them in warming tray and stir in a little sour cream.
4. Butter and put toast in warming tray.
5. Start 2nd set of toast.
While oven is preheating place 8-12 strips of bacon on broiling pan. For more bacon have two broiling pans and prepare a second tray to throw on. Place the oven rack on highest shelving. You are only going to broil a few minutes and turn it once in middle of cooking with tongs. Total time will be about 3-5 minutes or so. I like to turn the broiler temp down some. overdone pieces can be crumpled and saved for something else (such as salad, soup toppings, etc.)

Note: If you want you can get the bacon going first and then cook your eggs on the stove top while your bacon is cooking in the broiler.

Pancakes for Everyone, Try this:

You can keep pancakes warm by placing them in a single layer on a paper-towel-lined cookie sheet in a preheated 200 degree oven. Don’t stack warm pancakes or they will become limp and soggy. They'll hold in the oven at 200 degrees for up to 10 minutes. Keep putting the pancakes in the oven as you go, then, as soon as the last batch is cooked, serve it immediately on a warm platter.

Another way is to bring 2 cups water to a simmer in a large saucepan. Place a large heatproof plate on top of the saucepan. As the pancakes are cooked, place them on the warm plate covered with a clean cloth until serving time

Or if you how about keeping pancakes warm in a pancake tortilla warmer. You can purchase these for around $12-$15 at or Amazon.

Speaking of Tortillas! This works great, not only for taco night, but for a breakfast burritos. Here is my recipe for breakfast burritos (I was planning to bring these to our TT breakfast tomorrow but I decided to bring Orange Rolls instead)

Breakfast Burritos:

  • 1/2 pound bulk pork sausage
  • 1 onion, peeled and finely chopped
  • 1 can (4 oz.) diced green chilies
  • 10 large eggs
  • 1/3 cup milk or cream
  • About 1/2 teaspoon salt
  • About 1/2 teaspoon pepper
  • 6 flour tortillas (10 in.)
  • 3 cups shredded cheddar - jack cheese - divided

In a 10- to 12-inch nonstick frying pan over medium-high heat, stir sausage, onion, and chilies until meat is crumbled and browned, about 15 minutes. Drain off and discard fat.

In a bowl, beat eggs to blend with 1/3 cup milk, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Pour eggs into meat mixture in frying pan; with a wide spatula, stir over medium-high heat, scraping pan bottom often, until eggs are set to your taste, about 3 minutes for creamy eggs - 5 for firm.

You can serve the egg mixture in a bowl along with your warmed tortillas and shredded cheeses and salsa

Or you can make ahead the night before or make everyone's burrito and bake in the oven:

Lay flour tortillas flat on a counter. Spoon an equal portion of the meat and egg mixture in a band down the center of each tortilla to within 1 inch of opposite edges. Sprinkle mixture evenly with 2 cups of cheese and roll burritos up snugly. Set burritos slightly apart, seams down, in a 10- by 15-inch pan; seal pan with foil. If making up to 1 day ahead, chill.

Bake in a 200° oven until cheese is melted - 15 to 20 minutes; if chilled, bake in a 325° oven until hot in the center, about 15 minutes - remove from oven and sprinkle with remaining cheese, put back in the oven uncovered till cheese melts. Serve Hot!

Egg, Cheese & Vidalia Onion Burrito:
(My favorite!)
  • 1 Vidalia onion (or any sweet onion), peeled and finely chopped
  • 10 large eggs
  • About 1/2 teaspoon salt
  • About 1/2 teaspoon pepper
  • 6 flour tortillas (10 in.)
  • 1 cups American cheese (shredded, or cut up pieces of deli american cheese)
  • 1-2 Tbsp butter
In a 10- to 12-inch nonstick frying pan over medium heat, melt butter. Add onions and saute until softened. Pour eggs into onion mixture in frying pan; cook for 1 minute; add cheese; with a wide spatula, stir over medium-high heat, scraping pan bottom often, until eggs are set to your taste, about 3 minutes for creamy eggs - 5 for firm.

Spoon egg mixture on warm flour tortillas and roll burittos tightly.

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