Holiday Fall Brunch: Classic Egg Casserole

Image Credits: Cooking On The Side

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Ingredients

1 pound Italian Sausages

1 1/2 cups fresh mushrooms, sliced

3/4 cup sweet red pepper, washed and chopped

8 cups garlic bread, chopped into cubes

3 cups cheddar cheese, shredded

6 eggs

2 cups milk

2 tsp dry mustard

1/2 tsp salt

1/4 tsp pepper

Olive oil/ cooking spray

Image Via: Betty Crocker

Directions

1. Brush a baking dish with some olive oil. You could use cooking spray too.
2. In a large pan heat some olive oil and saute the mushrooms and sausages together. The sausages should become soft and the mushrooms should shrink.
3. Add the sweet red pepper into the pan, mix well, saute for a minute and remove from heat.
4. Spread half the bread cubes over the  greased baking dish.
5. Add half the mushroom sausage mix over the bread.
6. And now add half the cheddar cheese over the top.
7. Repeat 4, 5 & 6.
8. In a separate bowl, beat in the milk, eggs, mustard salt and pepper.
9. Pour the egg mix in the baking dish now.
10. Cover and chill for about 6 hours.
11. Bake uncovered at 325°F for an hour. The contents of the baking dish should look golden, puffed and set.
12. Let it rest for about 15 minutes before serving.

I personally like to replace the Italian sausages with either chicken sausages or shredded and lightly fried chicken in this beautiful Fall Brunch Recipe. Sometimes I don’t mind adding a little spinach to spruce up the flavors. For those of you who like it spicy, feel free to add chili flakes. Oregano tastes amazing as a dressing too. I would in turn love to hear about how you would alter the recipe to please your taste buds. Do share.

For more holiday brunch ideas on Stagetecture, click here.

Spring season brings an abundance of asparagus in the market. This is a healthy ingredient that one should take advantage of while supply is great. With its nutritious content and delicious taste, you will never have a problem finding a perfect asparagus recipe. If you’re looking for a breakfast recipe, try the Asparagus and Soft Eggs on Toast.

The Asparagus and Soft Eggs on Toast recipe is so easy to cook and quick to prepare. You will love the texture of the asparagus and the flavors brought about by the Parmesan, olive oil and egg. So, get your kitchen ready and prepare all the ingredients.

Asparagus and Soft Eggs on Toast

Image via: Hardboiled Chef

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Ingredients

• 4 slices rustic country bread
• 1 pound asparagus, tough ends trimmed
• 2 tablespoons olive oil
• Kosher salt and black pepper
• 8 large eggs*
• 1/4 cup Parmesan (1 ounce)

Image via: Real Simple

Procedure

1. Heat broiler. Place the bread and asparagus on a baking sheet. Drizzle with the oil and season with 1/2 teaspoon each salt and pepper.
2. Broil until the bread is toasted, 1 to 2 minutes per side; transfer the bread to plates. Continue broiling the asparagus, tossing once, until tender, 4 to 8 minutes more.
3. Meanwhile, bring a large saucepan of water to a boil. Carefully lower the eggs into the water. Reduce heat and gently simmer for 6 minutes. Cool under running water and peel.
4. Divide the asparagus among the toast, sprinkle on the Parmesan, and top with the eggs.

This whole process should take you around 20 minutes only. It’s so effortless to make and yet it tastes so good! The whole ingredients will yield at least 4 servings. You can have the egg cook thoroughly or medium rare. Don’t forget to prepare your ingredients in the evening so you it’s ready to be cooked in the morning. You’ll definitely start your day right by eating the right, healthy breakfast.

For more breakfast recipes on Stagetecture, click here.

Looking for a delicious recipe this spring? Try this Frittata with Asparagus, Tomato, and Fontina recipe that you and your loved ones will surely love. This is a creamy treat that is filled with nutrients for the body. This Fritata recipe so easy to prepare and the ingredients can be just inside your fridge.

Wild Asparagus Frittata with Fontina Recipe

Image via: Local Kitchen Blog

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Ingredients

• 6 large eggs
• 2 tablespoons whipping cream
• 1/2 teaspoon salt, plus a pinch
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
• 1 tomato, seeded, diced
• Salt
• 3 ounces Fontina, diced

Image via: Sweet Sensation

Procedure

1. Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside.
2. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat.
3. Add the asparagus and sauté until crisp-tender, about 2 minutes. Raise the heat to medium-high.
4. Add the tomato and a pinch of salt and sauté 2 minutes longer.
5. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set.
6. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler.
7. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

Feel free to adjust the taste according to your preference. For instance, you can add pepper and spice if you want it hot. You can also use cheese instead of Fontina, if you like. The whole recipe can serve up to six persons.

For more food recipes on Stagetecture, click here.

How would you like to have a thinly sliced scalloped potato with herb tart? Well, the tasty sound of its name goes with the taste. This recipe is indeed very delicious. It is so easy to bake and ingredients are just around the corner. This is perfect for home gatherings and weekend celebrations.

Scalloped Potato and Herb Tart

Image via: My Recipes

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Ingredients

• Buttery Flaky Pastry
• 1 medium-size russet potato (about 12 oz.), peeled and cut into 1/16-inch-thick slices
• 1 1/2 teaspoons table salt, divided
• 6 green onions, cut into 1-inch pieces (about 1 cup)
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 1/4 cup coarsely chopped fresh chives
• 1/2 to 1 Tbsp. coarsely chopped fresh dill
• 1 cup half-and-half
• 2 large eggs
• 1 large egg yolk
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon freshly ground pepper
• 1 cup (4 oz.) shredded Gruyère cheese
• 1/4 cup (1 oz.) freshly shredded Parmesan cheese

Image via: Tokyo Terrace

Procedure

1. Prepare Buttery Flaky Pastry.
2. Preheat oven 350°. Bring potatoes, 1 tsp. salt, and water to cover to a boil in a large skillet over medium-high heat; cook 5 to 7 minutes or until tender. Drain potatoes, and pat dry with paper towels. Cool 10 minutes.
3. Cook onions in boiling salted water to cover in a small saucepan 2 to 3 minutes or until tender. Drain well, and press between paper towels.
4. Stir together parsley and next 2 ingredients in a small bowl.
5. Whisk together half-and-half, next 4 ingredients, half of parsley mixture, and remaining 1/2 tsp. salt.
6. Spread half of potatoes in bottom of pastry crust. Top with half of Gruyère cheese, half of cooked onions, and half of egg mixture; repeat layers once. Sprinkle with Parmesan cheese.
7. Bake at 350° on an aluminum foil-lined baking sheet 40 to 45 minutes or until center is set. Let stand 10 minutes. Sprinkle with remaining parsley mixture. Serve warm or at room temperature.

This mouth-watering scalloped potato and herb tart recipe can serve up to 8 persons. Serve while it’s hot.

For more food recipes on Stagetecture, click here.

Happy Sunday FB! Is there anything better than enjoying a Mexican-inspired breakfast on a Sunday morning? Whether you are in the mood for a hand held delight that is easy to pick up or you are serving up your hungry clan, you will love these Ranchero Breakfast Tostadas!  Thanks Bon Appetit and Sara Forte for this breakfast that looks scrumptious!

Sunday Ranchero Breakfast Tostadas

Image via: Bon Appetit/Sara Forte

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Ingredients

Black Bean Mash

2 cups cooked black beans
1/4 to 1/2 cup light sour cream
2 green onions, white and green parts, chopped
1 teaspoon ground cumin
1/2 teaspoon sea salt
1 teaspoon freshly ground pepper
4 slices cooked bacon, chopped (optional)

8 small corn tortillas
Extra-virgin olive oil, for brushing
1 tablespoon coconut oil or unsalted butter
8 eggs
1 cup shredded white Cheddar cheese
2 avocados, peeled and thinly sliced
1/3 cup chopped fresh cilantro
1 lime, in wedges
Hot sauce, for serving (optional)

Directions

1. Whether cooking the beans from scratch or using canned, drain the beans and add them to a saucepan over low heat and warm through. Add about 1/4 cup tepid water, 1/4 cup of the sour cream, the green onions, cumin, salt, and pepper and mash with a potato masher or a large fork until coarsely mashed but not entirely smooth. Stir in the bacon. Taste for salt and pepper, add the remaining sour cream if you’d like the beans to be creamier, then turn off the heat and keep covered until needed.

2. Preheat the oven to 400 degrees F. Brush the tops of the tortillas with a bit of olive oil and lay them on a rimmed baking sheet (it’s fine if they overlap). Bake until just lightly browned, 6 to 8 minutes. Remove from the oven and set aside.

3. Heat a large frying pan with the coconut oil over medium heat. Working in batches as necessary, gently break the eggs in the pan and cook sunny-side up or to your desired doneness, covering the pan if you like your yolks more cooked through. Build a tostada by topping a tortilla with about 1/4 cup of the bean mash, 1 egg, and an eighth of the cheese, avocado slices, and cilantro. Repeat with the remaining ingredients. Serve garnished with a slice of lime and hot sauce to taste.

For more breakfast recipes on Stagetecture, click here.

Enjoy your Easter and let me know how you love these Easter brunch recipes!

Fried Eggs with Bacon and Ramps

Image via: Serious Eats

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Ingredients

1/4 pound slab bacon, cut into 1- by 1/4- by 1/4-inch lardons
1/2 cup water
2 tablespoons butter
16 ramps, washed and ends trimmed
Kosher salt and freshly ground black pepper
2 to 4 large eggs
Red chili flakes

Directions

1.) Place bacon in a 10-inch nonstick skillet and add water. Bring to a simmer over high heat and cook, stirring occasionally, until water has evaporated and bacon is well-rendered and crisp, about 15 minutes. Transfer bacon to a small bowl, but leave rendered fat in skillet

2.) Add butter to bacon fat and heat over high heat until foaming has subsided and butter begins to brown. Add ramps and cook, stirring and tossing occasionally until well browned. Season to taste with salt and pepper. Transfer ramps to bowl with bacon.

3.) Crack eggs directly into skillet and fry over medium-high heat until whites are set on top and brown and crisp on the bottom, and yolk is still runny, about 2 minutes. Transfer eggs to a plate, pour any remaining bacon fat and butter from the skillet over them, season to taste with salt, pepper, and chili flakes, and serve with bacon and ramps.

Easter Candied Bacon

Image via: Food Network

Ingredients

10 strips thick-cut bacon
About 1/4 cup brown sugar

Directions

Preheat oven to 400 degrees F.

1.) Position a cooling rack over a foil- or parchment-lined baking sheet (for easy clean up). Lay the strips of bacon on the rack and place in the oven to bake for 6 to 8 minutes.

2.) Sprinkle each strip with brown sugar and bake until the sugar melts and caramelizes and the bacon is crispy, another 6 to 8 minutes; don’t let them burn.

3.) Remove from the pan and lay on the cooling rack to solidify and come to an eat-able temperature.

For more food recipes on Stagetecture, click here.

Do you want to have a twist for your New Year’s breakfast? Get your cooking utensils ready and give this scrambled egg muffin sliders recipe a try. You don’t have to worry about the preparations since this recipe is easy to prepare and the ingredients are very common in your fridge or storage.  You can serve this delicious treat in an hour or less.

Scrambled Egg Muffin Sliders

Image and Recipe via: My Recipes

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Ingredients

• 6 bacon slices
• 2 cups self-rising white cornmeal mix
• 1 tablespoon sugar
• 1 1/2 cups buttermilk
• 1 large egg
• 4 tablespoons butter, melted
• 1 cup (4 oz.) shredded sharp Cheddar cheese
• Vegetable cooking spray
• 8 large eggs
• 1 tablespoon water
• 1/2 teaspoon Creole seasoning
• 1 tablespoon butter

Directions

1. Preheat oven to 425°. Cook bacon in a large skillet over medium-high heat 12 to 14 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon.
2. Heat a 12-cup muffin pan in oven 5 minutes.
3. Combine cornmeal mix and sugar in a medium bowl; make a well in center of mixture.
4. Stir together buttermilk and egg; add to cornmeal mixture, stirring just until dry ingredients are moistened. Stir in melted butter, cheese, and bacon. Remove pan from oven, and coat with cooking spray. Spoon batter into the hot muffin pan, filling almost completely full.
5. Bake at 425° for 15 to 20 minutes or until golden. Remove from pan to a wire rack, and let cool 10 minutes.
6. Whisk together eggs, water, and Creole seasoning in a medium bowl. Melt 1 Tbsp. butter in a large nonstick skillet. Add egg mixture, and cook, without stirring, 2 to 3 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 4 to 5 minutes or until eggs are thickened and moist. (Do not overstir.) Cut muffins in half, and spoon eggs over bottom halves. Cover with top halves of muffins.

You can now serve the delicious scrambled egg muffin sliders with hot chocolate or coffee. This recipe will certainly pump up your New Year mornings!

For more breakfast recipes on Stagetecture, click here.

]]> https://stagetecture.com/new-years-breakfast-scrambled-egg-muffin-sliders-recipe/feed/ 0 40407 https://stagetecture.com/kentucky-hot-brown-on-a-biscuit-recipe/ https://stagetecture.com/kentucky-hot-brown-on-a-biscuit-recipe/#respond Fri, 16 Nov 2012 01:39:01 +0000 https://stagetecture.com/?p=36883 Entry #1829, November 15, 2012

You don’t have to deprive yourself of having a sumptuous meal just because you don’t know how to cook or bake. With this Kentucky Hot Brown on a Biscuit recipe, you will never be wronged of baking this easy and delicious meal. Use only fresh ingredients to attain the tasty flavor.

Kentucky Hot Brown on a Biscuit Recipe

Image via: Tasty Recipes

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For the Mornay sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups 10% cream
• 1/3 cup grated Parmigiano Reggiano or Grana Padano, divided
• A grating of fresh nutmeg, less than 1/8 teaspoon, optional
• Kosher salt and freshly ground black pepper to taste

To assemble

• 2 eggs
• 2 buttermilk biscuits, split
• 1 medium tomato, a good meaty variety, sliced
• 2 thick slices roasted turkey breast, maybe 4 to 6 ounces total
• 2-3 slices thick-cut bacon, cooked crisp and kept warm
• 1 recipe Mornay sauce, kept warm
• Flat leaf parsley, to serve

Directions

1. In a medium saucepan over medium heat, melt the butter. Slowly whisk in the flour, incorporating fully so there are no lumps. Continue to cook the mixture, stirring constantly, for a minute or so more. In a slow, steady stream, pour in the cream and whisk to combine. Cook, stirring often to make sure the sauce isn’t catching, until the sauce comes to a boil, around 3 minutes. Turn the heat to low, and stir in 1/4 cup of the cheese. Season to taste with kosher salt and ground black pepper, and nutmeg if using. Keep the sauce on the lowest heat to keep it warm, stirring occasionally.
2. Preheat a broiler. Cook the eggs to your liking; my preference is either fried sunny side up, or poached. At most, over easy. But, it’s your breakfast so do what you’d like. My only note is that they can be slightly undercooked as they’ll be blitzed under the broiler and nobody likes rubbery eggs. Get them ready and then set them aside for a moment. Place the two bottom halves of the biscuits on a small baking sheet or an oven proof plate. Top each bottom with a few slices of tomato. Place a slice of turkey on top, then divide the bacon between the two (breaking the slices in half to keep things neat, if needed). Place your eggs on top. Pour over some of the Mornay sauce and sprinkle the reserved cheese on top. Keep the rest of the sauce hot for serving. Put the biscuit tops beside the filled bottoms, cut side up.
3. Toast the sandwiches under the broiler until the sauce starts to bubble and the cheese begins to brown. This should take maybe a minute. Remove from the oven, garnish with whole parsley leaves (which bring a much-needed, fresh crunch), and top with the second half of the biscuit. Serve immediately, with the remaining Mornay sauce passed alongside.

For more food recipes on Stagetecture, click here.

]]> https://stagetecture.com/kentucky-hot-brown-on-a-biscuit-recipe/feed/ 0 36883 https://stagetecture.com/holiday-brunch-idea-corned-beef-hash-with-fried-eggs-recipe/ https://stagetecture.com/holiday-brunch-idea-corned-beef-hash-with-fried-eggs-recipe/#respond Sun, 11 Nov 2012 13:25:24 +0000 https://stagetecture.com/?p=36604 Entry #1809, November 11, 2012

The holidays are here and that means warming up on cold mornings to a delicious breakfast or brunch with family and friends. There is nothing better than a holiday brunch that brings your best dishes together and celebrates the season. I found this great recipe on Delish.com. Enjoy!

Corned Beef Hash with Fried Eggs

Image & recipe via

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Ingredients

1/4 tablespoon(s) vegetable oil
1 tablespoon(s) vegetable oil
3 (about 2 pounds) baking potatoes, peeled and cut into 1/2-inch dice
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
Salt
Freshly ground pepper
1 1/2 pound(s) cooked corned beef, fat trimmed and meat cut into 1/2-inch dice
4 clove(s) garlic, minced
1 cup(s) canned tomato sauce
1 tablespoon(s) hot sauce, plus more for serving
6 large eggs
Snipped chives, for serving

Image via

Directions

1. In a very large nonstick skillet, heat 3 tablespoons of the oil. Add the potatoes and cook over moderately high heat, stirring occasionally, until golden, about 10 minutes.
2. Add the onion and bell pepper and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until softened, about 2 minutes. Add the corned beef and cook, stirring occasionally, until browned, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato sauce and 1 tablespoon of hot sauce and simmer over moderate heat, stirring occasionally, until the sauce is very thick, about 15 minutes.
3. In another large nonstick skillet, heat the remaining 2 tablespoons of oil. Crack the eggs into the skillet and fry sunny-side up or over-easy. Spoon the hash onto plates and top with the eggs. Sprinkle with chives and serve right away.

For more breakfast recipes on Stagetecture, click here.

Happy Easter! The holiday has finally come when we set out the Easter hard boiled eggs and the pastel colored Peeps , desserts and enjoy seeing young children at their Easter egg hunt find treasures. Look to the past Easter articles on Stagetecture to help you enjoy your day with your family and friends.

Image via

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Last minute quick checklist resources for the perfect Easter day!

• Natural Easter egg dye for hard boiled eggs
• Easter brunch recipes and ideas to start the day
• Easter Egg hunt ideas for the perfect activity for little ones.
• Easter dessert ideas to round out your holiday meal.
• Easter decorating tips for a beautiful home inside and out

From Stagetecture’s home to yours

Happy Easter!

For a complete list of the past Easter ideas from Stagetecture, click here.