We Started Hot Breakfast Month with a Hot Breakfast

Perfect for National Hot Breakfast Month!

It's foggy and rainy outside so I wanted to enjoy a hot breakfast that wasn't as heavy as biscuits-n-gravy. I decided to go with a breakfast souffle or maybe you call it a casserole, quiche or keish. Which-ever you want to call it. As you can see I make it thick, thick, thick! So thick that it reaches the top of my baking dish every time I make it. I don't know.... the traditional thin stuff doesn't cut it for me. Lol! I need it thick and fluffy if it's going to satisfy me.

Today I made it with crab meat, mushrooms, onions and 3 cheeses. I don't really follow a recipe. I just use what ever I've got in the frig and run with it. I start out with 7, 8 or 9 eggs (depends on what I have) - about a cup of heavy cream - at least a cup of meat & veggies (today I used about a cup of mushrooms & a cup of crab meat) - a bit of green onions (2) or chopped white onions - cream cheese chunks if I have it and tons of cheese! I bet it's about 2 cups. One cup in the mix and 1 cup of grated on top of the dish at the last 10 minutes of baking.

Pack it for a light lunch:
My Hubby loves it packed in his lunch and can eat it for breakfast, dinner or supper. Now I can't do that. If it's full of eggs I would rather just eat it for breakfast or brunch but Stephen lovesss keish packed in his lunch. When I make it I only want to eat it fresh out of the over but the hubby can eat it hot or cold. He has me freeze the left-overs in to-go containers so he can put in his lunch box.

February is National Hot Breakfast Month:
I was doing some reading about this observance and found an article on squidoo.com that says...
"The history of celebrating Breakfast in the month of February was actually created by the Jimmy Dean Foods division of the Sara Lee Corporation. Jimmy Dean Foods is known for producing heat-and-serve breakfast dishes (most notably with Jimmy Dean Brand Sausage) and found that over 60% of Americans eat cold cereal or another non-hot breakfast each day. This is why they started a month-long holiday to promote interest in hot breakfast options."  They have a list of breakfast recipes too.

Here's a Pillsbury quiche recipe that I posted in December.



January 2: Happy Groundhog Day!
I understand the groundhog saw his shadow so I guess it's 6 more weeks of Winter weather.

Classic Baked Corn Pudding Recipe

As far as I'm concerned, Thanksgiving not complete without some kind of corn dish on the table. I love corn casseroles & I love Betty Crockers Classic Baked Corn Pudding recipe too. I shucked a lot of corn growing up so corn is just one of those things that's traditional in our family. This dish is perfect with chicken, dressing, mashed potatoes & gravy. Hey it's on our table at Christmas too.

Classic Baked Corn Pudding Recipe
Originally uploaded by Betty Crocker Recipes

Ingredients:

• 1/2 cup butter or margarine
• 1 small onion, chopped (1/4 cup)
• 1/2 cup Gold Medal® all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups milk (1 quart)
• 6 eggs, slightly beaten
• 2 cups shredded Cheddar cheese (8 oz)
• 2 bags (12 oz) Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained
• 1/2 cup chopped fresh parsley or 2 tablespoon parsley flakes
• 3/4 cup Progresso® plain bread crumbs
• 3 tablespoons butter or margarine, melted

Directions:

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.

2. In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.

3. In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.

4. Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

Supreme Green Bean Casserole Recipe

I always make the traditional green bean casserole for Thanksgiving but this year I think I'm going to try this recipe for Supreme Green Bean Casserole. I already cook with a lot of wine and parmesan cheese so this recipe should fit right in for me.

Supreme Green Bean Casserole Recipe
Originally uploaded by Betty Crocker Recipes

INGREDIENTS:

• 1 can (18 oz) Progresso® Vegetable Classics creamy mushroom soup
• 1/4 cup dry white wine
• 1 cup grated Parmesan cheese
• Dash ground black pepper
• 2 bags (12 oz each) Green Giant® Valley Fresh Steamers™ frozen cut green beans, thawed
• 1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
• 1 jar (2 oz) diced pimientos, drained
• 1 cup Progresso® Italian style panko crispy bread crumbs
• 1 tablespoon butter or margarine, melted

DIRECTIONS:

1. Heat oven to 350°F. In ungreased 2-quart casserole, mix soup, wine, cheese, pepper, green beans, mushrooms and pimientos.

2. In small bowl, stir bread crumbs and melted butter until well mixed. Sprinkle over casserole.

3. Bake about 40 minutes or until hot and bubbly and bread crumbs are golden brown. Let stand 10 minutes before serving.
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