Post by raventx1 on Jul 3, 2006 23:36:25 GMT -5
Breakfast Lasagna Menu for 8
The Menu
Breakfast Lasagna
Apple Muffins
Cinnamon Honey Butter
Fresh fruits or juice
The Recipes
Breakfast Lasagna
www.mrbreakfast.com/superdisplay.asp?recipeid=1705#
This makes 8 large large servings.
• 1 pound bacon - cooked and crumbled
• 12 lasagna noodles - cooked
• 12 hard-boiled eggs - sliced
• 3 and 1/2 cups milk
• 1 cups shredded mozzarella cheese
• 1 cups shredded medium cheddar cheese
• 1/3 cup grated parmesan cheese
• 1/3 cup flour
• 1 medium onion - chopped
• 2 Tablesthingys chopped fresh parsley
• 1 Tablesthingy olive oil
• 1 teasthingy salt
• 1/2 teasthingy pepper
In a large frying pan over medium heat, sauté the onion pieces in olive oil until tender. Stir in the flour, salt and pepper. Slowly stir in the milk. Bring mixture to a boil. Maintain a low boil for 2 minutes - and remove from heat.
Prepare a 13x9 baking dish with a light coating of cooking spray.
In a large mixing bowl, combine eggs, bacon (make sure it's cool enough so not to melt any cheese), mozzeralla cheese and cheddar cheese.
Create the lasagna in the prepared pan from the bottom up in the following layers:
1. Four lasagna noodles
2. 1/3 of egg/cheese mixture
3 1/3 of four/milk mixture
Repeat 3 times. Sprinkle parmesan cheese evenly over entire dish.
Bake uncovered for about 35 to 40 minutes until bubbly. Remove from oven and sprinkle with parsley.
Let set at least 20 minutes before serving.
NOTE:
You can replace the bacon with the equivalent of cooked and crumbled sausage if you like. I'll also sometimes add a small chopped green or red pepper in with the onion if I have a nice one handy.
The longer you wait the more the flavors intermingle. Actually, this is one of the few dishes I like better after it's been refrigerated and reheated.
Apple Muffins
(12 servings)
* 1/2 cup (1 stick) butter at room temperature
* 1/2 cup packed brown sugar
* 3/4 cup granulated sugar
* 2 eggs
* 2 and 1/4 cups buttermilk
* 4 cups flour
* 3 tablesthingys ground cinnamon
* 1 tablesthingy baking soda
* 1/2 teasthingy salt
* 1/2-teasthingy vanilla extract
* 2 cups peeled McIntosh apples -- sliced in 1/2-inch pieces (2 to 3 medium)
* Additional brown sugar to top muffin
Preheat oven to 375 degrees.
Coat muffin cups measuring 3 inches across top and 2 inches across bottom (jumbo size) with non-stick vegetable cooking spray.
With rubber spatula, cream butter and sugars by hand until fluffy. Add eggs and vanilla; beat until fluffy. Blend in buttermilk.
Add flour, cinnamon, baking soda and salt. Mix until all lumps have dissolved; do not over mix. Add apples. (Batter will be thicker than typical muffin batter.)
Sthingy batter into muffin cups, filling to top. Top each muffin with brown sugar.
Bake in preheated oven 20 to 25 minutes, or until done.
Cinnamon Honey Butter
(16 servings)
• 1/2 cup butter/softened
• 1/2 cup confectioners sugar
• 1/2 cup honey
• 1 tsp cinnamon
In a medium bowl, combine butter, confectioners' sugar honey and cinnamon. Beat until light and fluffy.
The Menu
Breakfast Lasagna
Apple Muffins
Cinnamon Honey Butter
Fresh fruits or juice
The Recipes
Breakfast Lasagna
www.mrbreakfast.com/superdisplay.asp?recipeid=1705#
This makes 8 large large servings.
• 1 pound bacon - cooked and crumbled
• 12 lasagna noodles - cooked
• 12 hard-boiled eggs - sliced
• 3 and 1/2 cups milk
• 1 cups shredded mozzarella cheese
• 1 cups shredded medium cheddar cheese
• 1/3 cup grated parmesan cheese
• 1/3 cup flour
• 1 medium onion - chopped
• 2 Tablesthingys chopped fresh parsley
• 1 Tablesthingy olive oil
• 1 teasthingy salt
• 1/2 teasthingy pepper
In a large frying pan over medium heat, sauté the onion pieces in olive oil until tender. Stir in the flour, salt and pepper. Slowly stir in the milk. Bring mixture to a boil. Maintain a low boil for 2 minutes - and remove from heat.
Prepare a 13x9 baking dish with a light coating of cooking spray.
In a large mixing bowl, combine eggs, bacon (make sure it's cool enough so not to melt any cheese), mozzeralla cheese and cheddar cheese.
Create the lasagna in the prepared pan from the bottom up in the following layers:
1. Four lasagna noodles
2. 1/3 of egg/cheese mixture
3 1/3 of four/milk mixture
Repeat 3 times. Sprinkle parmesan cheese evenly over entire dish.
Bake uncovered for about 35 to 40 minutes until bubbly. Remove from oven and sprinkle with parsley.
Let set at least 20 minutes before serving.
NOTE:
You can replace the bacon with the equivalent of cooked and crumbled sausage if you like. I'll also sometimes add a small chopped green or red pepper in with the onion if I have a nice one handy.
The longer you wait the more the flavors intermingle. Actually, this is one of the few dishes I like better after it's been refrigerated and reheated.
Apple Muffins
(12 servings)
* 1/2 cup (1 stick) butter at room temperature
* 1/2 cup packed brown sugar
* 3/4 cup granulated sugar
* 2 eggs
* 2 and 1/4 cups buttermilk
* 4 cups flour
* 3 tablesthingys ground cinnamon
* 1 tablesthingy baking soda
* 1/2 teasthingy salt
* 1/2-teasthingy vanilla extract
* 2 cups peeled McIntosh apples -- sliced in 1/2-inch pieces (2 to 3 medium)
* Additional brown sugar to top muffin
Preheat oven to 375 degrees.
Coat muffin cups measuring 3 inches across top and 2 inches across bottom (jumbo size) with non-stick vegetable cooking spray.
With rubber spatula, cream butter and sugars by hand until fluffy. Add eggs and vanilla; beat until fluffy. Blend in buttermilk.
Add flour, cinnamon, baking soda and salt. Mix until all lumps have dissolved; do not over mix. Add apples. (Batter will be thicker than typical muffin batter.)
Sthingy batter into muffin cups, filling to top. Top each muffin with brown sugar.
Bake in preheated oven 20 to 25 minutes, or until done.
Cinnamon Honey Butter
(16 servings)
• 1/2 cup butter/softened
• 1/2 cup confectioners sugar
• 1/2 cup honey
• 1 tsp cinnamon
In a medium bowl, combine butter, confectioners' sugar honey and cinnamon. Beat until light and fluffy.