Friday work breakfast? Baked goods?
I need to bring breakfast to work on Friday and am looking for suggestions. My coworkers are already covering bagels, fruit, yogurt and coffee. I was thinking of making some baked goods but don't really have any go-to recipes. Any suggestions? Either that or a mini-quiches.... or both
A little late to this party, but breakfast does come around most every day. This is straight off of the Jimmy Dean website, I also use a similar recipe to do a vegetarian version, sauteed veg standing in for the sausage, Both are mighty nice:
1 pkg. Regular Flavor Jimmy Dean Pork Sausage cooked, crumbled and drained
8 eggs, lightly beaten
1/4 cup milk or water
1/2 to 1 cup shredded Cheddar mozzarella or provolone cheese
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil or butter
1/2 cup thinly sliced green onion
1/2 cup diced sweet red pepper (optional)
1 cup thinly sliced mushrooms or yellow squash (optional)
1 cup frozen Southern-style hash brown potatoes or dice pre-baked red potatoes (optional)
1/4 cup Parmesan cheese (optional)
Preheat oven to 350 F. In a large mixing bowl, combine eggs, milk or water, cheese, salt and pepper; set aside. Heat olive oil or butter in a large skillet; sauté onions and any optional vegetables desired until vegetables are tender. Add vegetables and sausage to egg mixture; stir well. Place 12 foil baking cups into cupcake pan. Distribute sausage and egg mixture evenly into baking cups. Bake for 22 minutes or until eggs are set. Remove from oven. Sprinkle with Parmesan if desired.
When we do "morning feeds" at work, the biggest hit is always biscuits and gravy. An electric skillet works perfectly and is easy to bring in to work. Buy good breakfast sausage, and use whole milk. A gravy flour is actually useful here because there will be some degree of moisture still lurking about after you cook the sausage. Speaking of which, don't be cheap with the amount of sausage.
Homemade biscuits are best of course, but I find that the brand name canned biscuits work good for this. Make them at home the night before or morning of.
My favorite part of this is that if you eat these for breakfast, you won't need lunch. That's a reason all the truckers eat it.
Man I want some right now!
you might find some ideas here:
Nice idea. In fact, great idea. Pre-make, pre-wrap.....I think this is the best one yet. But dammit, greygarious, now you've got the wheels turning.
which makes me think: those small appetizer size corn tortillas? How would it be to brush them with a little oil, bake them in muffin tins to make cups, and make a Mexican scramble at home (or even at work in an electric skillet if you have one - prolly the best option ) and use the bowls to hold the scramble? Too clumsy for the workplace? Better at home?. I dunno.
Yeah, you definitely need something savory to counter all that sweet stuff...probably NOT with bread since someone's bringing bagles...a hashbrown casserole might work, or an egg and veggie quiche? Gosh, tons of options! Have fun with it! I like shanagain's & mamachef's ideas too!
Creole eggs are awesome.
1 lg. onion, chopped
1 green onion, chopped
2 med. green peppers, chopped
1/2 c. chopped celery
1/4 c. + 2 T. butter, divided
1 16-oz. can best quality whole tomatoes (fire-roasted are GREAT in this)
1 1/2 t. best quality chili powder
1/4 t. salt
1/4 t. pepper
2 T. AP flour
1 c. milk
12 thinly sliced hardcooked eggs
1/2 c. buttered soft fresh breadcrumbs
1/4 c. grated cheese of any kind (I use parmesan, which isn't traditional but is delicious. Pepper jack is great on this also....)
Saute first four ing. in 1/4 c. butter in large skillet until tender. Add tomatoes and spices up to pepper, and cook over med., stirring occasionally, till thickened.
Melt rem. 2 T. butter over low heat in heavy saucepan. Add flour, and stir to make a roux. Gradually add the milk, whisking well, and cook over med. heat until smooth and bubbly.
Add the tomato mixture to the white sauce, the cardinal rule here being, "add the red to the white, and you'll never be blue." Spread 1/2 c. sauce in a 13x9 baking dish. Layer half of the eggs and half of tomato mixture. Repeat layers. Combine crumbs and cheese, and sprinkle evenly over casserole. Bake at 350 30 minutes, until hot and brown and delicious and bubbly. 12 servings.
You can vary this by adding a layer of chopped cooked shrimp to it.... And here's a bastardy little chile rellenos casserole:
4 slices good bread
2 c. shredded sharp cheddar
1 c. shredded Monterey Jack
1 c. crumbled cotija (if you can't get this, use a not-too salty feta)
1 4-oz. can diced green chiles
6 beaten eggs
2 c. milk
2 t. paprika
1 t. salt
1/2 t. dry oregano
1/2 t. garlic powder
1/2 t. dry mustard
1/2 t. pepper
Trim crusts from bread, and spread each slice with butter. Place buttered side down in an 11x7 baking dish. Top with all cheeses and sprinkle with chiles.
Combine eggs and rem. ing. in lg bowl, mixing well. Pour over cheeses. Cover; chill min. 4 hours and up to 24.
Uncover, and bake at 325 for 45-50 minutes - should be lightly browned.
Let rest 10 minutes before serving with a good salsa and some sour cream.