BRUNCH TAILGATE AT GEORGIA TECH! 10/17/15

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This little gems are so good!  I don’t know why I never thought of prosciutto (which I love and eat all the time) on a breakfast sandwich before?  But, especially at a tailgate, it’s perfect – so tasty without the tremendous grease that goes with bacon or sausage on a grill.  This recipe makes 4 – so adjust according to the number of people at your tailgate function.  These were a huge hit at our tailgate party!  It was so easy to simply pick up a sandwich, wrapped in foil – no plate needed.  And…they were really really good.  Why haven’t I ever thought of prosciutto for breakfast before?????

4 English muffins

7-8 large eggs, beaten

3-4 ounces cheese (I’m using Colby slices)

2-3 slices prosciutto

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First, bake prosciutto slices on a baking sheet at 350 degrees F for 10-13 minutes, or until crispy. Watch closely at the end to prevent burning. You can also simply place them on a griddle on a grill at your tailgate until they’re a bit crispy.

 

Prep the eggs like you are making an omelet. Let eggs start to set on the bottom, then stir, keeping some large pieces intact. These will lay easily on the muffin halves.

Toast the English muffin halves on a baking sheet in a 350 degree oven for 7 minutes (or use a toaster OR place them on the grill).

Remove from oven and place cheese on four of the halves. Return them all to the oven and bake about four more minutes, or until muffins are crisp and cheese is melted (again, can place them on a griddle on the grill until the cheese melts).

 

Assemble the sandwiches by placing one quarter of the egg on each of the four melted-cheese muffin halves. Top egg with a quarter of the prosciutto, then top with the remaining muffin halves.

 

Eat immediately or wrap in foil and refrigerate for several days or freeze.

My friend, Wendy, brought this dish to our Supper Club in December, and I thought it was so good.  In fact, it was devoured that night!  I thought it would go nicely with our brunch theme.  And although I’m typically not a fan of using canned soup, I’ll buy one that’s a healthier version and low in sodium.

2 lbs frozen hash browns (Southern style)

1/2 cup melted butter

2 tsp salt

1 tsp pepper

1/2 cup finely chopped onions

1 can cream of chicken soup

1 (8 oz.) carton sour cream

2 cups grated sharp cheddar cheese

2 cup corn flakes cereal (yes, corn flakes)

1/4 cup melted butter

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Mix all ingredients except corn flakes and 1/4 cup butter.

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Put in greased 9×13 casserole pan.

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Then add the 2 cup corn flakes to 1/4 cup melted butter and spread on the top.

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Bake at 350 degrees for 1 hour, uncovered. HINT: Let the hash browns thaw a little before mixing.

SPINACH CHEESE BARS

I’ve not made this recipe before, but it sounded pretty perfect for a fall brunch with apples and oatmeal.  Excited to try it!  I’ll make it in advance and then freeze it before the tailgate.  Thaw the day before.
2 cups flour (even better if you can fine whole wheat white flour)

1 cup old fashioned oats

1/4 tsp salt

2 tsp cinnamon
1 tsp nutmeg

2 tsp baking powder

1 cup sugar

3/4 cup vegetable oil (I’m using canola here)

2 eggs, beaten

1/2 cup plain nonfat Greek yogurt

1 cup applesauce (I’m using unsweetened)

1/2 tsp vanilla extract

1 cup powdered sugar (add more if needed to thicken)

1/4 cup applesauce
1 tsp lemon juice

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Preheat oven to 350 degrees F, and grease loaf pan. In a large bowl, stir together flour, oats, salt, cinnamon, and baking powder. Set aside.

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In another bowl, mix sugar, oil, eggs, yogurt, applesauce, and vanilla.

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Stir into dry ingredients by spoon until just combined.

 

Spoon the batter into the loaf pan and bake for 45-48 minutes, or until a toothpick inserted into the center comes out clean.

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Remove from the oven.

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Then whisk together the 1 cup powdered sugar and 1/4 cup of applesauce for the glaze.

When the bread has cooled for a while (~20-30 minutes or when it’s able to be inverted), remove from pan to a rack, and pour the glaze over the top. It will settle into the cracks and keep the bread moist. The glaze will set slightly, but will remain sticky. YUM! The apple bread freezes beautifully.

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The bread turned out perfectly – super moist and there’s a chewiness texture due to the oatmeal that makes it even more perfect for a brunch!

Gotta have SOMETHING healthy at the tailgate party!  This recipe is just a simple fruit salad but the honey lime flavor sets it apart!
1 pt. container strawberries

1 pt. container blueberries

1 bunch (about 1 1/2 lbs.) seedless grapes (green, red or a mixture of both)

1/4 cup honey

juice from 2 limes (about 3 tablespoons)