Cooking with Tammy Kelly: Holiday Brunch!
Celebrate the Holiday season with those in your “quarantine bubble” by enjoying a special leisurely brunch featuring classic and seasonal dishes. Pick the perfect recipes to share with your family and friends.
Holiday Breakfast Casserole
1 (10 ounce) package frozen chopped spinach, thawed, or the equivalent of fresh
1 (9 ounce) package frozen artichoke hearts, thawed (or buy a can or jar, rinse and drain)
¾ cup sun-dried tomatoes
1 tablespoon extra-virgin olive oil
2 cloves garlic, finely chopped
½ teaspoon crushed red pepper
1 teaspoon lemon zest
2 cups low-fat milk
5 large eggs
1 cup crumbled feta cheese
12 ounces of whole wheat bread, torn into 1-inch pieces (about 8 cups)
Preheat oven to 350 degrees.
Place spinach in a clean kitchen towel and squeeze firmly over the sink to remove as much as liquid as possible. Combine the squeezed spinach and artichoke hearts on a medium bowl.
Cook tomatoes, oil, garlic, crushed red pepper and lemon zest in a small skillet over low heat, stirring often, until fragrant and the garlic is golden brown, 3 to 4 minutes. Stir in the spinach mixture.
Whisk milk and eggs in a large bowl. Add the spinach mixture, feta, and bread. Toss gently until the bread absorbs the milk mixture. Spoon the mixture into a 13 x 9 inch glass or ceramic baking dish. Let stand at room temperature for 20 to 30 minutes.
Bake until set and browned in spots, about 35 minutes. Let stand for 5 to 10 minutes before serving.
Serves 8, each serving contains; Calories 277, Fat 10 g, Protein 14 g, Carbohydrate 30 g,
Fiber 5 g, Cholesterol 136 mg, Sodium 498 mg, Calcium 258 mg.
Four Way Sheet Pan Pancakes
1 1/3 cups white whole-wheat flour
1 1/3 cups all-purpose flour
2 ¼ teaspoons baking powder
1 ¼ teaspoons baking soda
1 teaspoon salt
3 cups low-fat buttermilk
3 large eggs
1 tablespoon pure maple syrup, plus more for serving
¼ cup unsalted butter, melted
2 tablespoons creamy peanut butter
2 tablespoons cream cheese, softened
1 tablespoon sugar
½ cup banana slices
3 tablespoons semisweet chocolate chips
½ cup fresh strawberries, chopped
1/3 cup fresh blueberries
Preheat oven to 500 degrees. Coat an 18 x 13 inch rimmed baking sheet with cooking spray.
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, eggs and 1 tablespoon maple syrup, in a medium bowl. Whisk wet ingredients into dry ingredients. Gently whisk in melted butter. The batter will be somewhat lumpy. Let stand for 5 minutes.
Meanwhile, place peanut butter in a small microwave bowl. Microwave on High until melted, about 25 seconds, set aside. Whisk cream cheese and sugar in a small bowl until creamy, set aside.
Spread the batter in an even layer on the prepared baking sheet. Drizzle the warm peanut butter over the upper left quadrant, swirl with a toothpick and top with banana slices. Sprinkle chocolate chips over the upper right quadrant, strawberries over the lower left quadrant, and blueberries over the lower right quadrant. Dollop small mounds of the cream cheese mixture over the blueberries.
Transfer to the oven and immediately reduce temperature to 425 degrees. Bake the pancake until golden brown and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Cut into 12 pieces and serve with the remaining syrup.
Serves 12, each serving contains; Calories 316, Fat 10 g, Protein 10 g, Carbohydrate 48 g,
Fiber 3 g, Cholesterol 74 mg, Sodium 643 mg, Calcium 183 mg.
Mediterranean Broccoli and Cheese Frittata
2 ½ cups fresh broccoli florets
6 large eggs
¼ cup 2% milk
½ teaspoon salt
¼ teaspoon pepper
1/3 cup shredded Parmesan cheese
1/3 cup sliced pitted Greek olives
1 tablespoon olive oil
Additional shredded Parmesan for serving
Preheat broiler. Steam broccoli with 2 -3 tablespoons water in microwave, drain.
In a large bowl, whisk eggs, milk, salt and pepper. Stir in cooked broccoli, shredded cheese, and olives. In a 10 inch ovenproof skillet, heat oil over medium heat, pour in egg mixture. Cook uncovered, 4-6 minutes or until eggs are nearly set.
Broil 3-4 inches from heat 2-4 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges. Sprinkle with shredded Parmesan cheese.
Serves 4, each serving contains; Calories 229, Fat 17 g, Protein 15 g, Carbohydrate 5 g,
Fiber 1 g, Cholesterol 290 mg, Sodium 775 mg.
Mushroom, Bacon and Swiss Breakfast Bake
12 ounces French bread, cut into 1-inch cubes (about 7 cups)
2 tablespoons butter
2 cups chopped onion
2 (8-ounce) packages pre-sliced mushrooms
Cooking spray
1 1/2 cups (6 ounces) shredded reduced-fat Swiss cheese
8 center-cut bacon slices, cooked and crumbled
3 cups 1% low-fat milk
1 1/2 cups egg substitute
2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Thyme sprigs (optional)
Preheat oven to 350°. Arrange bread in a single layer on a jelly-roll pan. Bake at 350° for 20 minutes or until toasted. Place bread cubes in a large bowl.
Melt butter in a large nonstick skillet over medium-high heat. Add onion and mushrooms to pan; sauté 10 minutes or until liquid evaporates and vegetables are tender. Add onion mixture to bread; toss well to combine. Arrange half of bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with half of cheese and half of bacon; top with remaining bread mixture, cheese, and bacon.
Combine milk and next 4 ingredients (through salt), stirring with a whisk. Pour milk mixture over bread mixture. Cover and refrigerate 8 hours.
Preheat oven to 350°. Remove strata from refrigerator; let stand at room temperature for 15 minutes. Bake, covered, at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until set. Let stand 10 minutes before serving. Garnish with thyme sprigs, if desired.
Serves 8, each serving contains; Calories 313, Fat 10 g, Protein 22 g, Carbohydrate 36 g,
Fiber 3 g, Cholesterol 25 mg, Sodium 737 mg, Calcium 318 mg.
