This cheesecake is only lightly sweet, and loaded with breakfast-y ingredients like orange juice and oats. It could, of course, be served for dessert, but why not make it for breakfast? Originally in _River Cottage Every Day_ by Hugh Fearnly-Whittingstall, reposted at Serious Eats by Caroline Russock. http://bit.ly/hl2gHq
We had this for breakfast during one of our stays at Birk's Gasthaus a B&B in Hermann,Missouri. It tastes wonderful and is so easy to do. It's DH's favorite breakfast casserole. It is an "overnight" breakfast casserole.
Somewhere between a savory bread pudding and a strata, I cobbled this together from leftover bits and pieces; it's great refrigerator velcro. I used English muffins for the bread; feel free to use any slightly stale non-sweet bread. You can use whatever milk you have: skim, 1%, 2% or whole.
These were my favorite things on the menu of a coffee shop near me that closed long ago. I've yearned for them over the years but have never seen them anywhere else. I finally decided to make them myself, and they came out YUMMY!!!!
Clafouti is usually served as a dessert, but upping the egg content just a little bit makes it into a nice brunch entry. This will adapt to almost any fruit you have on hand – pitted cherries, blackberries, blueberries, diced peaches, even cranberries (though cranberries will need more sugar). Any liquor or liqueur – from brandy to triple sec to amaretto – will do, so experiment with flavors. Adapted by Michele Humes at Serious Eats, from a recipe in _Baking Unplugged_ by Nicole Rees.
Crustless quiche is a no brainer in our house. We regularly throw together leftover vegies, a little cheese, and eggs fresh from our chickens together, pop into the oven and Voila! Breakfast for everyone! The caramelized onion with spinach and Gruyere is my all-time favorite. I usually use fresh spinach but the frozen box is easy, too.
This recipe was adapted from a version in "The Way to Cook" by Julia Child as printed in the April 2008 issue of bon appetit. The article claims that this is an easy foolproof recipe for this souffle. I've yet to try it yet but can't wait. I've never made a souffle before -- too many stories of failures for me to bother. This has changed my mind.