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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 28oz bag frozen shredded hash browns 1/3 cup unsalted butter, melted 1 cup thinly sliced mushrooms 3-4 drained artichoke hearts 1/3 cup julienned sun-dried tomatoes 1 ½ cups shredded Gruyere cheese 1 ¼ cups of milk (whole or 2%) ½ cup half-and-half 9 large eggs ½ cup ricotta cheese 1 tablespoon Dijon mustard ½ large yellow bell pepper, thinly sliced into rings (no seeds) Instructions: Stage one: preheat the oven to 300 degrees. Spray a 9” x 13” baking dish with cooking spray. Press the hash browns onto the bottom and sides of the dish to form a crust; drizzle with the melted butter. Bake for 20 minutes to dry out the hash brown crust. Let it cool (you can do this the night before and store the dish, covered with plastic wrap, in the fridge). Stage two: preheat the oven to 375 degrees. Cover the hash browns in the dish with a layer of grated cheese. Top with the sliced mushrooms, artichoke hearts and sun-dried tomatoes. In a medium bowl, beat the eggs with the milk, half-and-half, mustard and ricotta cheese until combined. Pour the egg mixture over the vegetables in the baking dish. Top with the yellow bell pepper rings. Cover the dish with foil and bake in the oven for 50 minutes; remove the foil and continue to bake until the center is set, about another 10-15 minutes. Let it cool for a few minutes before serving, sprinkled with chopped parsley. Good for brunch too. Notes: The veggies in this baked dish can be varied to suit what you have or what you like; I sometimes leave out the mushrooms and substitute leeks and red bell pepper for instance. The foil helps reflect the heat and shortens the cooking time a little, but I f |
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