Category: Breakfast

Posted in Breakfast

For Sunday Brunch: Ham and Cheese Buttermilk Breakfast Muffins

Posted on by Northerly Nosh

Ham and Cheese Buttermilk Breakfast Muffins

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3 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp black pepper
1/4 tsp salt
1/8 tsp cayenne
2 large eggs
1-1/3 cup buttermilk
2 Tbsp canola oil
3 Tbsp butter, melted
1 cup thinly sliced scallions
1 cup diced ham (6 oz.)
1 cup grated extra sharp cheddar
1/2 cup finely diced red bell pepper

PREP DAY: Heat oven to 400. Coat a 12-cup muffin pan with cooking spray or line with muffin cups. In a large bowl, whisk together flour, baking powder, baking soda, black pepper, salt and cayenne. In a medium bowl, whisk together eggs, buttermilk, oil and butter. Stir in scallions, ham, cheese, and bell pepper. Add wet ingredients to dry and use rubber spatula to mix until just moistened. Scoop batter into prepared pan (cups will be very full). Bake muffins until tops are browned, about 20-25 minutes. Let muffins cool in pan 15 minutes, then loosen edges with knife and transfer to cooling rack. Individually wrap muffins in plastic, place in labeled freezer bag, and freeze.

SERVE DAY: Remove plastic wrap. Cover with paper towel. Microwave on high 30 – 60 seconds.

*Use within 1 month of freezing

Posted in Breakfast

For Sunday Brunch: Berry Good Breakfast Casserole

Posted on by Northerly Nosh

Berry Good Breakfast Casserole

Serves 12

1 French bread loaf
16 ounces cream cheese
1 cup blueberries
1 cup strawberry
1 cup raspberries
12 eggs
2 cups milk
1/3 cup honey
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Prep Day: Trim crusts off the bread and cut into cubes. Cut cream cheese into 1/2 inch cubes. Spray a 13×9 inch baking pan with non stick baking spray. Arrange 1/2 of bread cubes in the bottom of the pan. Top with 1/2 of the cream cheese cubes, mixing the layers somewhat (you do not want smooth layers). Mix all berries together and pour on top. Top with remaining cream cheese and then ending with remaining bread cubes. In large bowl beat together remaining ingredients. Pour entire mixture on top. Wrap and freeze.

Serve Day: Thaw. Bake at 350 F degrees for 30-45 minutes. Serve with your favorite syrup.

Posted in Breakfast

For Sunday Brunch: Copy Cat Egg McMuffins

Posted on by Northerly Nosh

Copy Cat Egg McMuffins

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12 Sandwiches

12 English Muffins
12 Large eggs
12 Slice American Cheese
12 Slices Canadian Bacon
Butter

Prep Day: Lightly oil a muffin tin and crack an egg in each tin. Bake the muffin tin with eggs in a 350 degree oven for 10-15 minutes. Depending on your egg size, start checking them early to make sure they are cooked through. Try not to overcook them! Slice all the muffins and toast them in the oven for 10 minutes. Butter after toasting. Add an egg, cheese, and bacon.

If you want to eat one right away, I recommend sticking it in the oven as a sandwich for 5-10 minutes to melt the cheese and everything.

To Freeze: You can also stick all your sandwiches on a baking sheet and stick it in the freezer. Leave them in the freezer until they are frozen, about an hour. Then wrap each sandwich individually in foil and store all the individually wrapped sandwiches in a freezer safe bag.

Serve Day: When reheating, you can microwave if you’re in a hurry, but it’ll make the muffin soggy. If you can plan ahead a bit, bake the sandwich at 350 degrees for about 25 minutes. You can even keep it wrapped in the foil if you used to freeze the sandwiches.