If you’re accustomed to an on-the-go breakfast, take the cold cereal route, or WORSE, skip breakfast all together, the holidays are the perfect time to cozy up with something delicious in the morning. The Gathering of Friends author, Michelle Huxtable, shares her favorite breakfast recipes.
Breakfast Potatoes
3-4 lbs. baby red potatoes
½ c. butter
½-1 c. milk or cream
1 lb. spicy ground sausage
1½ tsp. salt
1 tsp. pepper
1 onion, minced (optional)
Clean and peel potatoes leaving 1/3 of the skins on. Boil in water until fork tender. Drain. Whip with electric mixer, adding butter and milk or cream (use just enough for desired consistency). Sauté sausage and onion. Drain grease and fold sausage into potatoes.
John Wayne Casserole
1 (8 oz.) can Jalapeno (or green) chilies, drained and diced
1 lb. Cheddar cheese, grated
1 lb. Monterrey Jack cheese, grated
4 eggs, separate whites and yolks
1 can evaporated milk
1 tbsp. flour
½ tsp. salt
½ tsp. pepper
4 tomatoes, sliced
4-5 tbsp. white sugar
Preheat oven to 325°. Blending cheeses together, combine chilies and cheese and place in a well buttered 9″x 13″ casserole dish. Beat egg whites at high speed to stiff peaks. Gently fold in egg yolks, milk, flour, salt and pepper, mixing thoroughly. Pour into casserole over grated cheeses. Bake at 325° for 30 minutes. Remove and carefully place sliced tomatoes over the top of the casserole. Sprinkle tomatoes with sugar. Top with fresh coarse ground pepper. Return to oven and bake for additional 15 minutes.
Chicken Crepes
Filling:
3 c. cooked chicken breasts
1 can cream of chicken soup (14.5 oz.)
1 tbsp. creamy butter
2 green onions
1 c. sliced mushrooms
1 tsp. onion salt
½ med. yellow onion
½ tsp. coarse pepper
1 c. sour cream
2 c. grated Swiss cheese
½ med. red bell pepper
Sauté sliced mushrooms, minced onions and diced red bell pepper in butter until cooked. Add sour cream, onion salt, pepper and soup. Fold in shredded chicken breasts, cook on medium heat for 2-3 minutes. Fill crepes with chicken filling, top with grated cheese and roll (as pictured). Top with chicken filling, garnish with Swiss cheese and minced green onions. Serve immediately.
Crepes
6 eggs
3 tbsp. melted butter
¾ c. 2% milk
¾ tsp. salt
¾ c. chicken stock
1½ c. flour
Beat eggs in large dish. Combine milk, chicken stock, melted butter and salt. Blend in flour using medium speed. Let stand 1 hour at room temperature. Heat crepe maker, dip in batter. Cook 1-1½ minutes, makes 20-24 crepes.
Pastry Wrapped Sausages
30 plump sausages
Brown sausages lightly in skillet. When all sausages are seared on all sides, pour ¾ c. water over them and cover with a lid. Let steam for 6-8 minutes turning occasionally. Let cool to the touch, wrap with pastry and bake. Pastry Wrapped Sausages can be made ahead of time and kept covered in the refrigerator and baked fresh when ready to serve.
Pastry
2 c. flour
1 tsp. salt
¾ c. shortening
6-7 tbsp. ice water
1 egg white
Preheat oven to 425°. Sift flour and salt together, cut in shortening with pastry blender until pieces are the size of small peas. Sprinkle ice water over dough, gently mix together. Turn onto a floured surface, handling as little as possible. Form small balls the size of a large tangerine. With a rolling pin, roll out dough into a rectangle shape. Using a knife cut into thin strips. Wrap each cooked sausage with pastry strip (as pictured). Place on cookie sheet, brush pastry with beaten egg white and bake for 10-12 minutes or until pastry is golden.
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