Delicious breakfast recipes for the holiday season

breakfast

GREENSBORO, N.C. — Many people host families for the holiday season. And often, you have to feed them breakfast. On this Recipe Wednesday, Meredith Williams from Pepper Moon Catering in Greensboro showed us how to make some delicious and easy breakfast dishes.

You can enjoy a variety of breakfast dishes at the Putting’ on the Grits event in High Point this Saturday, Dec. 3. The event raises money for The Community Clinic.

Layered Breakfast Quiche

Ingredients:

  • 5 cups of instant grits
  • 3 cups of boiling water
  • ½ cup of gouda cheese
  • 1 cup of shredding and split cheddar cheese
  • 2 cups and two teaspoons of heavy cream
  • 12 eggs
  • 1 T of garlic powder
  • Salt and pepper
  • 1 T of fresh chopped chives
  • 8 pieces of cooked and chopped bacon

Instructions:

  1. Heat oven to 350 degrees.
  2. Cook grits in boiling water for approximately 10 minutes.
  3. Add gouda, ½ cheddar, and 2 cups of heavy cream. Grits will be loose.
  4. Spray 9×13 Pyrex pan with non-stick spray.
  5. Pour grits into the bottom of the pan.
  6. Place crumbled bacon on top of grits.
  7. Beat eggs with garlic powder, salt and pepper, chives and 2 T of heavy cream.
  8. Gently pour egg mixture over bacon and grits.
  9. Cover and bake for 45 – 60 minutes (check multiple times for the eggs setting up, want to be firm).
  10. Once close to firm, uncover, and add ½ cup of cheddar on top and place back in oven until melted.
  11. Serves 10-12

Monterey Egg Bread Pudding

Ingredients:

  • 1 loaf of cubed French bread
  • 1 cup of shredded Monterey Jack cheese
  • 1 cup of shredded cheddar cheese
  • ¼ cup of finely sliced green onions
  • 1 cup of chopped  red pepper
  • ½ cup of chopped and sauteed onion
  • 1 cup of chopped tomatoes
  • 1 cup of sliced and sauteed mushrooms
  • 1 cooked sausage
  • 5 eggs
  • 3 cup of whole milk
  • 1 t of dry mustard
  • 1 t of salt
  • 1 t of pepper
  • 1 t of garlic powder

Instructions:

  1. Spray 9×13 Pyrex pan with non-stick spray.
  2. Cube French bread into 3/4” cubes, and place in pan.
  3. Add shredded cheeses and all vegetables (and sausage if adding) to cubes and toss evenly.
  4. Place eggs, milk, mustard, and spices in blender and blend until thoroughly mixed.
  5. Pour evenly over bread and vegetables. Should be very moist and some egg mixture should be standing in the pan.  If not, may add additional egg and milk.
  6. Allow to sit overnight.
  7. Next day, heat oven to 300 degrees.
  8. Cook for 1 hour.
  9. Serves 8-10

Bacon and Egg Ring

Ingredients:

  • 4 slices of bacon
  • 1/3 cup of milk, adding one more T
  • 4 eggs
  • Salt and pepper
  • ¼ cup of chopped bell pepper
  • 1 sheet of puff pastry
  • 1 cup of shredded cheese (mozzarella/cheddar blend works well)
  • Fresh chopped cilantro
  • 1 cup of salsa

Instructions:

  1. Heat oven to 350 degrees.
  2. Cut bacon in half and cook in frying pan. Do not cook until crispy.
  3. Keep bacon grease and pour into medium bowl.
  4. Add to bowl – milk, eggs, salt, pepper – whisk until well-mixed.
  5. Add pepper to the bowl and toss.
  6. Pour egg mixture into frying pan and cook. Do not cook eggs until dry, you want them to still be moist.
  7. Set eggs aside.
  8. Line sheet pan with parchment paper.
  9. Cut puff pastry sheet into 8 equal triangles.
  10. Arrange triangles in a circle in the middle of the sheet pan. The diameter of the circle should be roughly 4 inches. You will be creating a circle in the middle of the pan with the short side of the triangles/points pointing out from the center.  The corners of the short end will overlay slightly.
  11. Place piece of bacon on each triangle.
  12. Sprinkle 1/3 of cheese on widest part of dough.
  13. Spoon eggs over cheese.
  14. Sprinkle 1/3 of cheese over the eggs.
  15. Pull points of the triangle over eggs and cheese and tuck under dough to form a ring. The filling will be visible.
  16. Brush dough with remaining 1 T of milk.
  17. Sprinkle with remaining cheese
  18. Bake for 12 – 15 minutes until pastry is golden brown.
  19. Serves 8

Fruited Baked French Toast

Ingredients – Cranberry Apple Compote:

  • 1 can of sliced apples
  • 1 t of cinnamon
  • 1 t of nutmeg
  • 1 t of cloves
  • 1 pint of dried cranberries
  • ½ cup of brown sugar

Ingredients- breading:

  • 1 loaf of cubed French bread, cubed
  • 2 Tof melted butter
  • 8 large eggs
  • 2 cups of half-and-half
  • 1 cup of milk
  • 2 T of sugar
  • 1 T of vanilla
  • ½ t of cinnamon
  • ½ t of nutmeg
  • Dash of salt\

Ingredients, Praline Topping:

  • 2 sticks of melted butter
  • ½ t of cinnamon
  • ½ t of nutmeg
  • 1 cup of light brown sugar
  • 1 cup of chopped pecans
  • 2 T of light corn syrup
  • Maple syrup, as desired

Instructions:

  1. Spray 9×13 pyrex pan with non-stick spray.
  2. Mix all ingredients for Cranberry Apple Compote in a saucepan over low heat. Mix until becomes syrup-like.
  3. Pour into pan.
  4. Cube French bread into 3/4” cubes and place in pan on top of Cranberry Apple Compote.
  5. In a large bowl, place eggs, half-and-half, milk, sugar, vanilla, half cinnamon, half nutmeg, and salt.
  6. Mix with fork or hand beater – do not want bubbly or frothy.
  7. Pour over bread cubes. Want all cubes wet.
  8. Cover with aluminum foil and refrigerate overnight.
  9. Next day, preheat oven to 350 degrees.
  10. Combine all Praline Topping ingredients in a medium bowl.
  11. Spread praline topping mix over bread cubes.
  12. Bake 45 minutes, until golden brown.
  13. Serve and top with maple syrup, if desired (it is pretty sweet already!)
  14. Serves 10 – 12

For more details about the event, click here.