Saturday, September 18, 2010

Southwest Brunch Bake

Even though it's called a brunch bake, this hearty dish works just fine for breakfast or even dinner. 
It can be assembled up to 24 hours before needed and refrigerated - just leave off the tomatoes and add them right before putting in the oven.   Allow extra cooking time if it has been refrigerated.


4 - 4 ounce cans diced green chillies
8 small flour tortillas
1 pound of crumbled cooked sausage, chorizo or ground turkey
2 cups shredded Mexican blend cheese (or cheddar)
12 eggs
2 cups milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried onion flakes
1 teaspoon ground cumin
1 large clove of garlic, minced  (or 1/2 teaspoon garlic powder)
1 - 14 ounce can of diced tomatoes or 2 cups diced fresh tomato
Sour cream and salsa for garnish and topping


Stack tortillas and cut stack in half.    Then cut each stack into 1/2 inch wide strips.  (to give strips about 3 inches long x 1/2 inch wide)

Spray a 9 x 13 casserole dish with Pam.

Spread two cans of chillies on the bottom of the dish.   Spread half the tortilla strips over the chillies.   Spread half the sausage meat over the tortillas.   Sprinkle 1 cup of shredded cheese over meat.   Repeat layers.

Beat the eggs, milk, salt, pepper, onion, garlic and cumin together.  Pour gently over the whole casserole.   Top with the diced tomatoes.    Cover with aluminum foil and bake at 350 degrees for about 50 minutes, or until a knife inserted in center comes out clean.

Cut into 12 squares and serve with salsa and sour cream on the side.

The White Oak Inn
Yvonne Martin
Bed and Breakfast Foodie
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Wednesday, September 15, 2010

Mini Cinns

The method for this recipe comes from a dear innkeeper friend, Seely, at Blueberry Cove Inn Bed and Breakfast in Rhode Island.     She tells us that they should be called mini-sins because they are sinfully delicious.    And I agree wholeheartedly.    We've served them at the White Oak Inn as breakfast "dessert".

The secret to making these is to have both the muffins and the butter warm.

2 1/4 cups flour
1/2 cup brown sugar
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons nutmeg
1/2 cup (1 stick) of margarine
2 eggs
3/4 cup milk

2 sticks of butter, melted and warm
3/4 cup white sugar
2 tablespoons of cinnamon  

In a food processor, combine the flour, white sugar, brown sugar, baking powder, salt, and nutmeg. Cut margarine into 1/2 inch cubes and pulse until mix resembles oatmeal. Beat eggs and milk together and fold into dry ingredients by hand.    Spoon batter into mini-muffin tins and bake at 375 degrees until done - about 10 minutes.

Meanwhile, melt butter and keep it warm.    Mix white sugar and cinnamon together.

When the muffins come out of the oven, allow to cool in baking pan for 3 or 4 minutes.   Then remove and with two spoons, roll first in hot butter, and then in cinnamon sugar.   Set on a cooling rack.

This recipe gives about 30 mini-cinns.

The White Oak Inn
Yvonne Martin
Bed and Breakfast Foodie
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