Sterling Pointe Community Cookbook 2020

Brunch - Yum!
BLINTZ SOUFFLÉ
Rochelle Rosenbaum
2 packages (15 oz.)
Golden Brand frozen
blintzes (I use 2 different
kinds of blintzes
each time I make
them, a total of 12).
3 eggs
3/8 cup sour cream
2 Tbsp. butter (melted)
4 tsp. orange juice
1/2 tsp. vanilla
2 tsp. brown sugar
Dash of cinnamon
1) Pre-heat over to 375°
2) Grease or spray an appropriate size baking dish (“I
use a corning ware with a cover.”)
3) Place frozen blintzes on bottom of the dish.
4) Mix the rest of the ingredients in a mixing bowl,
blend together until creamy; pour over blintzes.
5) Cover and bake for 15 minutes; reduce heat to 350°
for 35-45 minutes or until puffy and golden brown.
“Serve with balance of sour cream.” R.R.
MUFFIN EGG CUPS
Janice Johnson
20 oz. shredded hash
browns
1 Tbsp. olive oil
2 tsp. sea salt
2 tsp. pepper
2 cups blended cheese
shredded and divided
4
12 oz. bacon, cooked
and crumbled
9 large eggs
1/2 cup milk
3/4 cup diced red,
orange, green bell
pepper
Makes 24 muffins
1) Preheat over to 400°
2) Combine 1 egg with hash browns, olive oil, 1 cup
cheese and half of the salt and pepper.
3) Divide mixture in 24 muffin tins and press down.
4) Bake 10 to 15 minutes until potatoes are crispy.
5) Mix together remaining cheese, salt, pepper, bacon,
peppers and milk.
6) Whisk remaining 8 eggs and combine with ingredients
in stip 5; pour over potato muffin crust.
7) Bake 10 to 15 minutes or until eggs are cooked
through.
“Serve hot or lukewarm. May be frozen in
airtight container and defrosted in microwave.”J.J.
EASY MAKE-AHEAD BREAKFAST CASSEROLE
Marilyn Heiss
3/4 lb. uncooked sausage,
casings removed
2 bell peppers, any color
1 tsp. dried rosemary to
give sausage more flavor
(optional)
1 cup sliced mushrooms
1 cup fresh spinach
1/2 medium yellow onion
diced
1 tsp. minced garlic
salt, fresh ground pepper
4 slices day-old gluten-free
bread (or whole wheat,
white, sourdough, etc.)
10 large eggs
1/2 cup milk (I use almond
milk, any milk works.)
1/2 cup shredded cheese
Serves 12
1) Set a large skillet over medium heat; coat with nonstick
spray or a drizzle of olive oil. Stir in rosemary and
brown sausage, about 6-7 minutes.
2) In a second skillet over medium heat, cook peppers,
mushrooms, spinach, onion, garlic, and a sprinkle each
salt and pepper. Cook, stirring, until tender, about 6-8
minutes. (If you have a large enough skillet, you can
add the veggies to the browning sausage.)
3) Set sausage and veggies aside.
4) Generously grease a 9x13 baking pan. Break the bread
into pieces and and place in the pan in an even layer.
5) In a large bowl, whisk eggs, milk, and 1/4 cup shredded
cheese. Pour 1/2 of the egg mixture over the
bread. Top with sausage and vegetables. Add remaining
egg mix and remaining 1/4 cup cheese. Sprinkle
with salt and pepper.
6) Cover casserole with plastic wrap or aluminum foil and
refrigerate 2 hours or overnight or up to 1 day. Allow it
to come to room temperature before baking.
7) Preheat oven to 375°. Bake uncovered until top, edges
are crisp, and a toothpick comes out clean (about 40
to 45 minutes). (I like mine supercrisp so I bake it a
few minutes longer.) Leftovers keep well in the refrigerator
for up to 5 days and can be reheated in the
microwave.
“Make ahead and freeze before baking. Thaw in
refrigerator overnight.” M.H.
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