Kristen’s Recipe Page
6 sheets phyllo pastry 6 large eggs
3 Tbsp. butter, melted 4-6 tsp. chives, minced
6 tsp. Parmesan cheese, grated salt and pepper to taste
Preheat oven to 350°. Grease six 21/2-inch muffin cups. Brush one
sheet of phyllo with butter. Top with another sheet and brush with butter.
Cut pastry into six 4-inch squares. Stack three squares together, rotating so
that corners do not overlap. Press into prepared muffin cup. Repeat with
remaining squares. Sprinkle 1 teaspoon cheese into each phyllo-lined cup.
Break one egg into each cup. Sprinkle chives over eggs. Season with salt
and pepper if desired. Bake 15 to 20 minutes or until pastry is golden or
the eggs are set. Yield: 6 servings.
Stuffed French Toast
1 Large Loaf Day Old French Bread
Homemade Peach Jam (or jam of your choice)
21/4 Cups Half & Half
1 TBS. Vanilla
½ Tsp. Cinnamon
Cut bread in 1½ inch diagonal slices. Cut the slice again, enough to create a pocket. Spread one side with jam, the other side with cream cheese. Place sandwiches in a 9×12 glass dish. Mix eggs, cream, vanilla and cinnamon. Pour mixture over sandwiches. Cover with plastic wrap and place in refrigerator overnight.
Grill 3-5 minutes on each side. Garnish with fresh peaches and powdered sugar. Serve with maple syrup. Serves 8.
You can also use other fresh fruits that are in season. During Strawberry season, I use Homemade Strawberry Jam, and Nutmeg for the Cinnamon and garnish with fresh Strawberry slices.
½ Cup Brown Sugar
3 TBS. Butter
6 Small Apples cored & pared
In a small saucepan melt brown sugar and butter. Bring to a boil for one minute stirring constantly. Pare and core apples. Arrange in baking dish. Fill center with dried cherries, nuts and/or granola. Sprinkle tops of apples with Cinnamon. Pour brown sugar sauce over apples. Bake at 350 degrees for 35 minutes, basting at least one time during baking. Serve with cream
BLUE RIDGE BISON BREAKFAST CASSEROLE
1 lb. ground bison sausage
1 5-6 oz. package seasoned
10 oz. cooked spinach (if
frozen, thawed and drained)
10% oz. can of mushroom soup
Brown sausage in a frying pan. Drain fat if there is any. Empty the
croutons into a 9xI2 glass baking dish. Make sure they cover the bottom of
the dish. Crumble the sausage evenly on top of the croutons. In a large bowl,
whisk the eggs, the milk, the dry mustard and the mushroom soup together.
Stir in the spinach and cheese. Pour the mixture evenly over the croutons
and sausage. Cover the casserole with plastic wrap and place in refrigerator
overnight. In the morning, place in oven at 3250 for 50 minutes. Breakfast
sausage can be used in place of the bison. Yield: 8 servings.