Quick recipes ease stress of holidays
POSTED: Wednesday, December 24, 2008
If you're planning a breakfast or brunch gathering during the holidays, make it easy on yourself with our quick and easy recipes that minimize time in the kitchen and allow you more time with your guests.
This yummy Breakfast Souffle Casserole can be assembled in less than 10 minutes by using thinly sliced ham (roughly chop the slices) and pre-shredded cheese from the deli case.
The Bran Muffins won the hearts of co-workers who normally avoid “;healthy food”; - they're light, fluffy, moist and flavorful. What makes this recipe so convenient is that the muffins taste better when the batter is prepared ahead. Somehow, the texture is improved when the batter sits overnight in the refrigerator.
Complete the menu with a simple fruit salad topped with slightly sweetened Lemon Yogurt Dressing.
Breakfast Souffle Casserole
6 cups cubed bread (about 12 slices)
8 to 12 ounces diced ham, cooked breakfast or Portuguese sausage, or cooked and crumbled bacon
1 package (10 ounces) frozen chopped spinach, thawed (optional), squeezed dry
2 cups shredded sharp cheddar cheese
10 eggs, lightly beaten
4 cups milk
1 teaspoon dry mustard
1 teaspoon onion powder
Salt and pepper, to taste
Preheat oven to 300 degrees.
Generously butter a 9-by-13-inch glass baking dish. Arrange bread cubes on bottom. Sprinkle with breakfast meat. Top with spinach, then cheese.
Beat together milk, eggs, mustard, onion powder, salt and pepper; pour mixture evenly over casserole. Bake 1 hour. Serves 12.
Approximate nutritional information, per serving (not including salt to taste): 350 calories, 21 g total fat, 10 g saturated fat, 230 mg cholesterol, 450 mg sodium, 18 g carbohydrate, 1 g fiber, 6 g sugar, 21 g protein
Bran Muffins
1 box (15 to 17 ounces) Raisin Bran or bran flakes
3 cups sugar
5 cups all-purpose flour or whole wheat flour
5 teaspoons baking soda
2 teaspoons salt
3/4 cup dried cranberries (optional)
4 eggs, lightly beaten
1 cup vegetable oil
1 quart buttermilk
Preheat oven to 375 degrees. Grease or line muffin pans.
In a large bowl, combine cereal, sugar, flour, baking soda, salt and cranberries.
In another bowl, beat together eggs, oil and buttermilk. Stir into cereal mixture; mix well. Fill muffin pans 3/4 full and bake 20 to 25 minutes. Makes about 3 dozen.
Approximate nutritional information, per serving: 250 calories, 8 g total fat, 1 g saturated fat, 25 mg cholesterol, 400 mg sodium, 44 g carbohydrate, 3 g fiber, 22 g sugar, 55 g protein
Note: This batter can be prepared ahead of time and baked as needed. Keep refrigerated and tightly covered.
Lemon Yogurt Dressing
2 cups lemon-flavored yogurt
1 tablespoon brown sugar
1/4 teaspoon cinnamon
In a small bowl, combine all ingredients and mix well. Serve as a topping for fresh fruit salad. Makes 2 cups.
