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    You are in: Home / Cookbooks / Breakfast Dishes
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    Breakfast Dishes

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    A savory bread pudding. It works especially well with dry, stale bread. Good for brunch, or for dinner with a nice salad. Adapted from a recipe in "Moosewood Restaurant Simple Suppers."

    Recipe #359184

    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.

    Recipe #397410

    The classic quiche, with its onions, lardons and cheese, loses its crust and becomes a frittata. Great for those on low-carb diets. Adapted from a recipe by Aida Mollenkamp at CHOW.

    Recipe #366791

    A crustless quiche with potatoes and leeks. Adapted from a recipe by Amy Wisniewski at CHOW.

    Recipe #366793

    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.

    Recipe #367035

    I needed to do something to use up some stale cinnamon-raisin English muffins, so I came up with this. Very tasty! I used Brinley Gold Coffee Rum.

    Recipe #399040

    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.

    Recipe #25759

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