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Beth’s Southwest Breakfast Frittata 

Breakfast Cookies

Buckwheat Waffle Batter

Challah French Toast

Cherry Clafouti

Croissant Egg Bake

Diana’s Friche

Eggs Hussard

Eggs Versailles

French Toast Casserole

Huevos Rancheros

Puffed Apple Pancake

Silicone Egg Poacher

Tuscan Frittata Affogata

Vegetable Frittata

Yogurt with Two Toppings















Croissant Egg Bake

Serves 6-8


3 stale croissants split lengthwise and halved

1 pound Jimmy Dean breakfast sausage, cooked, drained on paper towels and crumbled

Optional: Fresh baby spinach leaves

6 slices Jarlsburg cheese

18-24 eggs

2-2 ½ cups milk

black pepper


       Blend eggs, milk and pepper. Butter 9x13-inch baking dish.  Layer sausage, (spinach) then croissants. Pour in egg mixture. Top with cheese. Cover and refrigerate overnight.

       Bake 300-degrees in oven for 50 minutes.  If desired, quickly broil to brown top.

Serves 4-6 

6 cups water

1 teaspoon s


4 cups oatmeal


brown sugar

raisins or chopped dried fruits, plumped

whole milk


       Add salt and 3 cups oatmeal to boiling water.  Cook stirring for 4 minutes.  Remove from heat; add 1 cup oatmeal and cover 3 minutes.  Season with butter, sugar and dried fruit.  Serve milk in pitcher.



Eggs Hussard

One serving


2 eggs, poached

1 English muffing, sliced, lightly toasted and buttered

1 thin slice Canadian bacon or Black Forest ham

1 tablespoon Sauce Robert, spicy ketchup or chili sauce

1 tablespoon Hollandaise (see Sauces) or Honey Mustard salad dressing



       Assemble in following order:  Muffing, bacon, Sauce Robert, egg, Hollandaise, parsley.



Huevos Rancheros

Serves 2


1 teaspoon salad oil

1/3 onion, chopped

1/3 green bell pepper, chopped

1 garlic clove, mashed


2/3 of 16 ounces can peeled tomatoes

chopped with juice

green chili

1/2 teaspoon salt

dash pepper

1/2 teaspoon chili powder

1/2 teaspoon oregano

1/4 teaspoon cumin

2 tablespoons cilantro

red wine to thin sauce


2-4 eggs at room temp

1/2 cup Jack cheese, grated

2-4 corn tortillas, hot

Jalapeno sauce

       Sauté onions, pepper, and garlic in large skillet.  Add next 10 ingredients and simmer 20 minutes.  Carefully place eggs on top of sauce making little depression for each egg.  Sprinkle cheese over top.  Cover and cook 3-6 minutes until cheese melted and eggs turn white.  Serve each egg on top of hot tortilla.  Spoon additional sauce over top of each serving.


Yogurt with Two Toppings

Serves 4


1 quart Greek yogurt

Fresh Fruit Topping:

1 pint strawberries, sliced

1 16 ounce can Mandarin oranges

frozen wild blueberries


Honey-Fig Topping with Vanilla and Cinnamon:

5 ounces dried figs, stemmed and quartered

¼ cup honey

¼ cup water

½ teaspoon vanilla

½ teaspoon ground cinnamon


Bring figs, honey, water, vanilla and cinnamon to a simmer in a small saucepan over medium-high heat. Cook until the liquid reduces, about 4 minutes.











French Toast Casserole

Serves 6 - 8

1 long loaf French bread, about

1/2 pound

8 large eggs

3 cups milk

4 teaspoons sugar

3/4 teaspoon salt

1 tablespoon vanilla

2 tablespoons butter, cut into small pieces

(1 teaspoon cinnamon)



       Butter 13x9-inch baking dish.  Cut bread into 1-inch thick slices.  Arrange bread slices in single layer over bottom of prepared dish.  Beat eggs, milk, sugar, salt, vanilla (cinnamon).  Pour over bread.  Cover.  Refrigerate overnight.

       Heat oven to 350 degrees.  Uncover casserole.  Dot top with butter pieces.  Bake, uncover, 45 minutes until bread is puffy and lightly browned.  Serve with syrup.


Puffed Apple Pancake

Serves 6                                                                                            Louise Weiss


6 eggs

1-1/4 cups milk

1 cup flour

3 tablespoons sugar

1 teaspoon vanilla

1/2 teaspoon salt

1/4 teaspoon cinnamon

Pam non-stick spray

1/2 cup butter

2 apples, peeled and thinly sliced

3 tablespoons brown sugar


Preheat oven 425-degrees. In blender mix first 7 ingredients. Butter sides of 13x 9-inch baking dish.  Melt butter in dish. Arrange apple slices in dish. Microwave until butter sizzles; do not let butter brown. Pour batter over apples. Sprinkle with brown sugar. 

Bake in middle of oven for approximately 15 to 20 minutes or until puffed and brown. Serve immediately.











Buckwheat Waffle Batter

Serves 2


Wisk the following:

1 egg

1 tablespoon corn oil

1 cup + buttermilk

1 tablespoon honey 

Combine and lightly stir in liquid above:

¼ cup buckwheat flour

¼ cup cornmeal

½ cup white flour

1 ½ teaspoon baking powder

¼ salt



Challah French Toast

Serves 4, about 8 pieces                                       Kangaroo House, Orcas Island


½ loaf Challah

3 eggs, slightly beaten

1 cup half & half

2 tablespoons run

½ tablespoon orange zest

2 tablespoons sugar

¼ teaspoon cinnamon

¼ teaspoon nutmeg

corn flake cereal



Slice Challah into 3/4-inch pieces.  Place corn flakes in sealed plastic bag and crush moderately with a rolling pin; about 3 cups. Whisk together eggs, half & half, run, orange zest, sugar and spices.  Dip Challah slices in egg mixture then in crushed corn flakes to coat. Let sit 10-15 minutes to absorb liquid before sautéing in melted butter until crispy and golden brown.  Dust with powdered sugar.



Vegetable Frittata

Serves 2-3                                                                                                   Cook’s


½ cup chopped onion

2/3 cup chopped green bell pepper

1 tablespoon butter

1 tablespoon olive oil

1 ½ cups chopped zucchini

2 small garlic cloves, minced

½ teaspoon salt


¼ cup chopped tomato

6 large eggs


       In oven-safe skillet over medium-high heat, sauté onion with bell pepper in butter and olive oil, stirring for 4 minutes. Add zucchini; continue cooking for 4 minutes. Add garlic, salt tomato and pepper; reduce heat to low simmer for 5 minutes.

       Meanwhile, slightly beat eggs. Fold into vegetable mixture and continue to cook for 5 minutes or until the underside is set.

       Preheat oven to 400-degrees, place skillet in oven for 3 to 5 minutes, or until puffed and golden.








Eggs Versailles

Serves 1                                                            Commander’s Palace, Las Vegas


1 thick biscuit

Nova Scotia salmon

2 soft poached eggs

Hollandaise sauce

Garnish: black caviar, thin sprouts


Halve biscuit and toast; spread with butter.  Layer salmon, eggs, Hollandaise atop each biscuit half.  Garnish with caviar and thin sprouts.



Cherry Clafouti

Serves 4                                                                                              Alton Brown


12 ounces cherries

2 large eggs

¼ cup sugar

½ cup whole milk

1 teaspoon vanilla extract

½ cup flour

pinch salt

½ teaspoon baking powder



      Preheat oven to 400-degrees with rack in center.

      Butter the bottom and sides of 9-inch shallow pie dish.  If using fresh cherries, rinse, stem and pit the cherries. If using frozen, place into colander and allow to thaw completely before using. Discard the juice. Spread the cherries evenly over the bottom of the pie dish.

      In a large mixing bowl, whisk together eggs and sugar until frothy and lightened in color; set aside. Whisk together flour, baking powder and salt; add the egg mixture, milk, vanilla and whisk gently to just combine. Pour the batter over the cherries.

      Bake uncovered for 20 minutes or until golden on top; cool slightly. Serve with large spoon and eat with tablespoons.


Serving Suggestions: Sweetened yogurt mixed with orange zest.



Breakfast Cookies

Makes about two dozen cookies                                                          Oregonian


½ cup toasted whole almonds, chopped by hand

½ cup orange flavored cranberries

½ cup chopped dried dates

1 ½ cup old-fashioned oatmeal, uncooked

1 ½ cups bran flakes, milled (not breakfast cereal)

½ cup whole-wheat flour

½ cup Grape-Nuts cereal

1 teaspoon baking soda

½ teaspoon salt

½ cup (1 stick) plus 2 tablespoons unsalted butter, at room temperature

½ cup firmly packed dark brown sugar

1 orange or tangerine, finely grated

1 egg, at room temperature

2 teaspoons vanilla


            Preheat oven to 325-degrees (full convection). Line two baking sheets with parchment paper and set aside.

            In a small bowl, mix together the almonds, cranberries and dates. In a medium bowl, whisk together oatmeal, bran flakes, whole-wheat flour, Grape-Nuts, baking soda and salt.

            In a stand mixer on low speed, beat the butter and brown sugar until well blended, scraping down the sides and bottom of the bowl at least once. On medium speed, beat in the orange zest, followed by the egg and vanilla until well blended, scraping down the sides and bottom of the bowl as necessary. Slowly add the oat mixture, beating on low until blended. Remove the bowl from the mixer and stir in the almond mixture by hand. The dough will be moist and clumpy.

            Using a tablespoon measure, scoop the dough into rounded balls. Arrange on the prepared baking sheet, 2 ½-inches apart. Bake for 15 to 20 minutes or until golden brown. Let cool for 5 minutes on the baking sheets before transferring to a rack to cool completely. Repeat with remaining dough.



Silicone Egg Poacher


Coat inside of shells (eggshell by HotSpot) with Pam. Break eggs inside.

Bring 2-3 inches of water to boil in a medium deep saucepan. Gently float shell in boiling water. Reduce heat to medium. Cover tightly with lid. Simmer eggs 5 to 6 minutes for Eggs in a Cup.












Tuscan Frittata Affogata

Serves4 as a Main Course                                                          Williams Sonoma


10 eggs

½ cup shredded pecorino Romano or imported provolone cheese

salt and pepper to taste

olive oil

8 to 12 ounces mild Italian sausage, casings removed

1 small yellow onion,, cut into ¼” slices

1 red bell pepper, cut into ½” slices

1 cup chili sauce

6 ounces fresh mozzarella cheese, sliced

6-8 fresh basil leaves, thinly sliced


        Preheat broiler. Whisk together eggs, Romano or provolone, salt and pepper. Add 1 tablespoon olive to a deep frittata pan over medium-high heat. Saute sausage until no longer pink, about 6 minutes. Transfer to separate bowl. Saute onion and bell pepper until tender, about 10 minutes. Add to the sausage bowl. Clean out pan and heat 1 tablespoon oil over medium heat.  Add egg mixture, sausage and vegetables. Use a spatula to lift cooked edges and allow uncooked eggs to flow underneath, 2 to 3 minutes; then cook 4 to 6 minutes more.

        Place a plate upside down on top of deep pan; flip frittata onto the plate and then transfer to the pan. Cook covered 2-3 minutes. Uncover pan. Pour chili sauce onto center of frittata and gently spread to edges. Arrange mozzarella slices on top. Broil frittata 3 to 5 minutes or until cheese is slightly brown. Sprinkle with basil and serve. 

Oven Method:  Spray a glass baking dish with Pam. Add cooked sausage, onion and pepper. Pour in egg mixture.  Bake or microwave until eggs are set. Add chili sauce and mozzarella. Broil, add basil and serve.



Diana’s Friche

1- 9” quiche/frittata


1 9” American pie dough shell, Cooks Best, p. 482, thru step 4

8 oz bacon, cut into ½” squares

2 med leeks, thinly sliced and rinsed

2 med red potatoes, med cubes

1 ½ - 2 cups fresh spinach, shredded

1 sm clove garlic, minced

salt and pepper

½ cup shredded Jarlsberg Swiss

12 eggs


       Boil potatoes about 5 minutes. Drain; plunge into cold water.  Drain and dry on paper toweling.

       Sauté bacon on med heat for 6 minutes. Drain off fat and save. Drain bacon on toweling.  Add 1 to 2 T bacon fat to pan; sauté leeks until soft.  Add garlic and sauté one minute.  Add spinach and cook for one minute, or until slightly limp. Let cool slightly.  Mix in bacon and potatoes.  Add salt and pepper to taste. Add cooled mixture to pie shell.  Top with shredded cheese.

       In blender, mix eggs; pour over filling. 

       Bake in preheated 375-degree oven for 30 minutes on center shelf.  Cover lightly with foil and cook an additional 15 minutes or until firmly set. 











Beth’s Southwest Breakfast Frittata

Serves 2 

¼ pound chorizo sausage, cooked

2 teaspoons cooking oil

2 green onions, thinly sliced

¼ cup red bell pepper, diced

½ jalapeno pepper, diced

2 tablespoons diced green chilies, drained

4 eggs

3 tablespoons half & half

salt and pepper to taste

½ cup shredded Mexican blend cheese

garnish: salsa, sour cream 

Preheat oven to 400-degrees. Heat oil in non-stick, oven-proof skillet. Place sausage, onions, bell pepper, jalapeno and green chilies into skillet and heat 5 minutes. Beat together eggs, half & half, salt and pepper; pour into skillet. Cook by pushing eggs to center of skillet with a spatula. When eggs are almost set, sprinkle with cheese and place skillet in oven.  Bake 10 minutes or until cheese is melted and eggs are set. Run a spatula around edges and under frittata to remove from skillet. Slide onto a serving plate and garnish with salsa and sour cream.