Posts tagged ‘Breakfast’

November 9, 2011

Jalapeno, Sausage, Jack and Egg Breakfast Braid

Can you believe there’s only 17 days until Thanksgiving? It has really snuck up on me this year. Over the next 3 weeks, I’ll be posting some of my favorite recipes for the holidays. Some simple, some not, but all delicious and tested out in our household.

Many of us will host out-of-town guests over the holiday’s. It’s always tough (at least it is for me) to find breakfast recipes. I always look for something that is easy to put together but looks fancy. This recipe fits the bill and got rave reviews at a recent family brunch I hosted a few weeks ago. This is from my Cooking Light cookbook. It uses chicken sausage and pizza dough, which is lower in fat than crescent dough. You can also try to find light or low-fat cheese.

Jalapeno, Sausage, Jack and Egg Breakfast Braid

  • 1 (13.8-ounce) can refrigerated pizza crust dough
  • Cooking Spray
  • 1 Tablespoon olive oil
  • 1/4 Cup Chopped Onion
  • 4 ounces chicken sausage with jalapeno peppers, copped
  • 2 large eggs, lightly beaten
  • 1/2 Cup (2 ounces) shredded Monterey Jack Cheese
  • 1/4 Cup shredded cheddar cheese
  • 1/4 Cup chopped seeded jalapeno peppers
  • 1 large egg white, lightly beaten

Preheat your oven to 425 degrees. Unroll the dough onto a baking sheet, coated with cooking spray. Pat into a 15 x 10″ rectangle. Heat oil in a large skillet over medium heat. Add onion and sausage. Cook for 9 minutes or until lightly browned. Stir in eggs and cook 1 1/2 minutes or until set. Remove from heat. Sprinkle Monterey Jack cheese lenthwise down the center of the dough, leaving about 2 2/1 inches of a border around the edges. Spoon egg mixture evenly over the cheese. Sprinkle cheddar cheese over egg mixture and top with jalapeno peppers. Make 2-inch long diagonal cuts about 1 inch apart along both sides of dough to within 1/2 inch of the filling, using a sharp knife or kitchen scissors. Arrange the strips over the filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425 degrees for 15 minutes or until golden brown. Let stand for 5 minutes. Cut crosswise into slices.

Makes 6 servings. (Serving size: 1 slice).

Additional notes: I pre-chopped the vegetables and sauteed both the veggies and sausage the night before. Makes things much simpler the next morning when you are sleepy (errr….hung over…lol)! All you have to do is reheat and add the eggs. I also had some left over bell peppers, so I chopped those up and added it to the other veggies. We couldn’t find this specific Chicken sausage, but really, anything Chicken sausage will do. Ours had reg and green peppers in it.

What are some of your Thanksgiving traditions? Do you have any special recipes that you always make?

October 6, 2011

Crustless Spinach, Onion, Sausage and Feta Quiche

I came across this recipe when I was craving quiche for dinner – yes, I evidently crave quiche. Google is your friend. I found this recipe for a crustless quiche on Spark It’s easy and tasty. We added Italian sausage to the mix and it really kicked it up a bit. But, if you’re not feeling the meat, leave it out, and it’s a vegetarian dish.

Crustless Spinach, Onion and Feta Quiche

1 medium onion, diced
6-oz fresh baby spinach

Italian Sausage, casings removed and browned (optional)

2 large eggs
1/2 cup egg beaters (liquid substitute)
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
pinch cayenne pepper
1 1/3 cups non fat milk
1/2 cup feta cheese


Preheat oven to 400F and lightly grease a 10-inch quiche/tart pan (or a pie plate).

In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutes.

In a separate pan, brown the Italian sausage and set aside to cool for a few minutes.

In a large mixing bowl, whisk together eggs, flour, baking powder and salt. Whisk in milk, then stir in spinach-onion mixture.
Pour quiche base into prepared pan. Top with feta cheese.
Bake for 25 minutes, or until center is set and the outside edge is golden brown. Let set for 5 minutes, then slice and serve. (We had to bake an extra 15 minutes!)

Number of Servings: 6

September 27, 2011

The Perch: Brentwood Crepes and Tapas

Brentwood is really trying to revive its “downtown” area, and these are exactly the sort of establishments that will thrive – local, fresh, family friendly and casual. The Perch is a simple and rustic restaurant that looks small from the outside, but has plenty of room for a group and breakfast goers as you step back through the layers of cozy rooms, with white washed walls and dark mission style furniture.

The coffee is a must. It’s Leopard Forest Coffee, grown In Zimbabwae, a fair-trade & organic coffee. I had the Scottish Truffle. Leopard Forest isn’t just good coffee, it’s also supports over 90 families who work there, some for more than 30 years. The farm provides their employees with free housing, day care, education, health care and community.

The next decision you have to make at breakfast is crepe vs. omelet vs. special. If you chose crepe, you have another decision: savory vs. sweet. I went savory with the Turkey and Brie crepe.

When you order, you can see the crepes and omelets being made right there in front of you. The chef scoops out the crepe batter onto the griddle and squeegees it out into a thin layer. It quickly becomes a light and fluffy canvas for all things sweet and savory.

My savory crepe came to out little rustic cafe table with a slice of turkey and Brie, a sprig of arugula and a dried cranberry, a little hit as to what was inside. The creamy Brie melts out when I cut into it and it’s the perfect pairing with the moist turkey, sweet cranberries, peppery arugula and a tangy balsamic vinaigrette.

The other breakfast decision was on the Specials board: Gouda Shrimp and Grits. The Gouda. Ooooo the Gouda. It was rich and buttery and creamy. All the flavor was packed in those grits and the shrimp only needed a bit of salt and pepper. The only thing I would suggest is to order something like toast or a muffin to eat with it to help with the richness.

Overall, it’s priced reasonable, it has a great atmosphere and is something that’s not Starbucks. This is definitely going to be our new breakfast spot. Especially when we have friends and family visiting.

Nutella & Banana Crepe | The Perch

Update: I went back to The Perch the following week and made the opposite decision: Sweet. This (above) is the Nutella crepe. I added banana’s and they douse it in chocolate syrup. Decadent!

The Perch
17A Franklin Road
Brentwood, TN 37027

(615) 661-9008
Open Weekdays 6:30am-5pm; Sat 8am-4pm
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