Associate Foods Editor Mary Allen Perry likes the make-ahead ease of this breakfast casserole recipe. Prepare the recipe, without baking, and refrigerate overnight. Let stand at room temperature for 30 minutes; bake as directed. Tip: Make the Cheese Sauce before scrambling the eggs so the sauce will be ready to add at the proper time.
Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.
Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.
Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.
This recipe goes with Breakfast Enchiladas
Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaining ingredients.
Southern Living DECEMBER 2004
Serve these dessert kabobs with vanilla ice cream and a sprinkle of toasted coconut.
Soak wooden skewers 30 minutes to prevent burning.
Toss banana slices with lemon juice.
Thread banana slices, pineapple, and star fruit onto skewers, alternating fruit. Place on an aluminum foil-lined broiling rack. Cover and chill up to 8 hours, if desired.
Combine sugar and cinnamon; sprinkle evenly over fruit.
Broil, in 2 batches, 4 inches from heat 5 minutes on each side or until lightly browned. Drizzle with rum.
*4 papayas, peeled and cut into 1/2-inch pieces, may be substituted for star fruit.
Southern Living MARCH 2006
This must-have breakfast recipe is a hit with your brunch bunch. Grits are a delicious alternative to hashbrowns.
Cook bacon in a heavy saucepan until crisp, reserving drippings in pan. Gradually add broth and salt; bring to a boil.
Stir in grits, tomato, and chiles; return to a boil, stirring often. Reduce heat, and simmer, stirring often, 15 to 20 minutes.
Stir in cheese; cover and let stand 5 minutes or until cheese melts. Garnish, if desired.
Note: To decrease fat and calories, drain bacon on paper towels discarding drippings, substitute reduced-fat sharp cheddar cheese for regular.
Southern Living JUNE 2001
Martha uses a locally produced honey-infused pepper jelly; we've added 1 Tbsp. of honey to regular pepper jelly for a similar taste.
1. Unroll 1 can crescent roll dough onto a lightly floured surface; divide into 2 pieces, separating at center perforation. Press each piece into a 7-inch square. Bring corners to center, partially overlapping each; gently press corners into centers using thumb, making a small indentation. Repeat process with remaining cans of crescent rolls. Transfer to lightly greased baking sheets.
2. Stir together cream cheese and egg; stir together pepper jelly and honey. Spoon 1 Tbsp. cream cheese mixture into center of each dough circle, and top with 2 tsp. pepper jelly mixture.
3. Bake, in batches, at 375° for 15 to 18 minutes or until golden brown.
Southern Living NOVEMBER 2006
Test Kitchens professional Angela Sellers recommends chilling the juices before stirring together, eliminating the need for additional time in the refrigerator.
Stir together first 5 ingredients. Cover and chill 2 hours. Stir before serving. Garnish, if desired.
Southern Living DECEMBER 2004
1. Stir together orange juice and next 3 ingredients; serve over ice. Garnish, if desired.
Southern Living DECEMBER 2007
Serve hot chocolate with sugar cubes, chocolate chunks, candy-coated chocolate pieces, and biscotti.
1. Stir together boiling water and chocolate syrup in a medium saucepan; add milk, stirring until blended. Cook over medium heat 6 to 8 minutes or until thoroughly heated. Remove from heat, and stir in liqueur. Garnish, if desired.
Note: For testing purposes only, we used Amaretto for almond liqueur.
Hot Chocolate With Hazelnut Liqueur: Substitute hazelnut liqueur for almond liqueur. Proceed with recipe as directed.
Note: For testing purposes only, we used Frangelico for hazelnut liqueur.
Southern Living DECEMBER 2008
Skewered Fruit With Rum Drizzle
Hot Tomato Grits
Pepper Jelly Danish
Hot Chocolate With Almond Liqueur
Christmas brunch is a favorite in households across the South. Start the most anticipated day of the year with a menu that's festive enough to celebrate the spirit of the season and diverse enough to satisfy everyone at the table. (Serves 8)
Go to Full Version ofChristmas Brunch