Breakfast

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 * Breakfast Strudel
 * Ham and Cheese Fritta[[image:small-star.png link="Breakfast#Ham%20and%20Cheese%20Frittata"]]
 * Breakfast Potatoes[[image:small-star.png link="Breakfast#Breakfast%20Potatoes"]]
 * Ham and Croissant Casserole[[image:small-star.png link="Breakfast#Ham%20and%20Cheese%20Casserole"]]
 * Ham, Cheese, and Spinach Strata

= Breakfast Strudel = Recipe courtesy Bobby Deen



INGREDIENTS

 * Nonstick cooking spray
 * 2 cups broccoli florets
 * Ten 9-by-14-inch sheets frozen phyllo dough, thawed
 * 1/2 teaspoon mustard powder
 * 1/2 teaspoon salt
 * 1/4 teaspoon pepper
 * 4 large eggs
 * 1 cup cooked diced ham
 * 2 teaspoons olive oil
 * 2/3 cup reduced-fat shredded Cheddar

DIRECTIONS

 * 1) Preheat the oven to 375 degrees F. Spray a small baking sheet with cooking spray.
 * 2) Bring a medium pot of water to a boil. Add the broccoli and cook until tender-crisp, 3 to 4 minutes. Drain well and blot the broccoli dry with paper towels.
 * 3) Meanwhile, lay 1 phyllo sheet on a work surface with the long side facing you. Keep the remaining phyllo covered with a clean damp kitchen towel to prevent it from drying out. Lightly spray the phyllo with cooking spray. Continue layering with 9 more phyllo sheets, lightly spraying each sheet with the cooking spray.
 * 4) Whisk together the mustard, salt, pepper and eggs in a medium bowl. Stir the broccoli and ham into the egg mixture.
 * 5) Heat the oil in large nonstick skillet over medium heat. Add the egg mixture and cook, stirring with a rubber spatula, until just set, 2 to 3 minutes. Do not overcook. Spoon the egg mixture over the phyllo, leaving a 2-inch border. Sprinkle with the Cheddar. Fold the short sides of the phyllo over the filling and roll up jelly-roll style. Do not roll too tightly.
 * 6) Place the strudel, seam-side down, on the baking sheet. Lightly spray the strudel with cooking spray. Cut four 1-inch slits in the top to allow the steam to escape. Bake until the filling is hot and the phyllo is golden, about 20 minutes. Let the strudel cool on the baking sheet on a rack at least 10 minutes. Serve warm or at room temperature.


 * Ham and Cheese Fritta **



6 eggs 1 tsp dried oregano leaves 1 cup shredded cheddar cheese 1/2 cup diced ham steak, about 60 g 1 plum tomato, diced 1/2 yellow pepper, diced 1 large green onion, thinly sliced
 * Ingredients **

Preheat oven to 350F. Lightly oil or spray a 9-in. pie plate. Whisk eggs with oregano and 1/8 tsp pepper in a large bowl. Stir in cheese, ham, tomato, pepper and onion until combined. Pour into pie plate and evenly distribute vegetables. 2. Bake in centre of oven until frittata is golden around the edges and firm when jiggled, about 25 to 30 min. Serve with a green salad. Back to Top = ** Breakfast Potatoes ** = Recipe by Our Best Bites 4 medium baking potatoes 1 small white or yellow onion, minced 1/4 c. salted butter 1 teaspoon smoked paprika Freshly ground pepper, to taste Kosher salt, to taste About 10-20 shakes of Tabasco sauce
 * Directions **


 * Bring a medium or large bot of water to a boil. While the water is heating, cut the potatoes into into 1/4″-1/2″ cubes. Add the potatoes to the boiling water and cook for about 5 minutes or until they are slightly softened but not fully cooked. Drain and rinse in cool water.
 * Heat a large skillet (preferably cast iron) over medium heat. Add the 1/4 c. of butter and heat until melted and bubbly. Add the diced onion and cook for about 1 minute or until the onions are softened. Add the potatoes in a single layer. Cook for 3-4 minutes (don’t even touch them) and then sprinkle with paprika, 10 dashes of Tabasco, and a little salt and pepper. Using a spatula, scrape the bottom of the pan and flip as many potatoes as you can at once. You just want to handle the potatoes as little as possible while getting every surface of the potato a little crispy.
 * When the potatoes have cooked for another 3-4 minutes, test them for doneness and seasoning; add more Tabasco, salt, and pepper to taste. Cook until desired doneness is reached, flipping them the same way as before. It’s hard to overcook these potatoes–they should be a little crispy on the outside, but not burned. Serves 4-6.

=Ham and Cheese Croissant Casserole=

Ingredients

 * 3 (5-inch) large croissants
 * 1 (8-oz.) package chopped cooked ham
 * 1 (5-oz.) package shredded Swiss cheese
 * 6 large eggs
 * 1 cup half-and-half
 * 1 tablespoon dry mustard
 * 2 tablespoons honey
 * 1/2 teaspoon salt
 * 1/2 teaspoon pepper
 * 1/4 teaspoon ground nutmeg (optional)

Preparation
=Ham, Cheese, and Spinach Strata =
 * 1) Cut croissants in half lengthwise, and cut each half into 4 to 5 pieces. Place croissant pieces in a lightly greased 10-inch deep-dish pie plate. Top with ham and cheese.
 * 2) Whisk together eggs, next 5 ingredients, and, if desired, nutmeg in a large bowl.
 * 3) Pour egg mixture over mixture in pie plate, pressing croissants down to submerge in egg mixture. Cover tightly, and chill 8 to 24 hours.
 * 4) Preheat oven to 325°. Bake, covered, 35 minutes. Uncover and bake 25 to 30 minutes or until browned and set. Let stand 10 minutes before serving.

Ingredients Instructions Back to Top
 * 3 or 4 large day-old croissants
 * 2 tablespoons butter
 * 1 cup finely chopped onion
 * 8 ounces fresh baby spinach leaves, chopped
 * 2 cups grated sharp cheddar
 * 3/4 cup diced ham
 * 6 eggs
 * 2 1/4 cups half-and-half
 * 2 teaspoons Dijon mustard
 * 3/4 teaspoon salt
 * 1/4 teaspoon pepper
 * <span style="font-family: Arial,Helvetica,sans-serif;">1 teaspoon dried basil
 * 1) <span style="color: #606060; font-family: Arial,Helvetica,sans-serif;">Butter a 9- by 13-inch casserole. Using a serrated knife, cut the croissants into 3/4- to 1-inch cubes (you will need 6 cups) and scatter half of them in the casserole. Set the remaining cubes aside for now.
 * 2) <span style="color: #606060; font-family: Arial,Helvetica,sans-serif;">Melt the butter in a large saute pan. Add the onion and saute it over medium-low heat for 5 minutes, stirring often. Stir in the spinach (you may have to do this in batches) and cover the pan. Let the spinach cook until tender, 4 to 5 minutes, stirring occasionally.
 * 3) <span style="color: #606060; font-family: Arial,Helvetica,sans-serif;">Spoon the spinach over the croissant cubes in the casserole. Then sprinkle on half of the cheese and all of the ham. Next, add the remaining croissant pieces and the rest of the cheese.
 * 4) <span style="color: #606060; font-family: Arial,Helvetica,sans-serif;">In a mixing bowl, whisk the eggs, half-and-half, mustard, salt, pepper, and basil just until blended. Ladle the liquid evenly over the layers in the casserole. Press the croissants down gently with a fork to dampen all of it. Cover the casserole with plastic wrap and refrigerate it for at least 2 hours or overnight.
 * 5) <span style="color: #606060; font-family: Arial,Helvetica,sans-serif;">Heat the oven to 350F. Remove the plastic wrap and bake the strata in the center of the oven until it is puffed and golden brown, about 45 to 55 minutes. Transfer the casserole to a wire rack and allow it to cool for at least 10 minutes before serving. Makes 12 servings.