Monday, January 17, 2011

Big Breakfast

In college, we started the tradition of cooking a Big Breakfast every other weekend or so. Big (with a capital 'B') because we would go aaaaall out, and we would usually have at least 5 people. For this San Diego edition of Big Breakfast we had sausage casserole, strawberry and avocado salad with honey vinaigrette and cranberry and lemon scones. Phil Ogelsby was our excellent photographer while we cooked.

First up: Sausage Casserole

1 lb cooked and drained sausage (Jimmy Dean, is there any other?)
8 to 10 eggs
1 c. milk
a butt load of cheese (Donna's measurement)
salt and pepper to taste

oven at 400 for 30 minutes

You can really add anything you like to this recipe such as mushrooms or onions or peppers. We added tomatoes on top.


Next:  Lemon Scones

1 1/2 c. all purpose flour
1 1/4 c. of fresh cranberries
1 c. sugar
1 T. baking powder
1 1/2 T lemon zest
1 egg
1 egg yolk
1 c. milk or heavy cream (I used milk)

dry ingredients together first, eggs and milk in separate bowl then mix with flour mixture, chop fresh cranberries and coat in 3 T of sugar and add.

oven at 400 for 15 to 20 minutes

Finally: Strawberry and Avocado Salad with Honey-Lemon Vinaigrette dressing

2 avocados sliced
1 pint of strawberries sliced
2 1/2 T lemon juice
3 T honey
3 T olive oil
pinch of salt
pepper to taste

whisk together and drizzle over avocados and strawberries

Full and happy. What do you like to have for breakfast?

1 comment:

  1. Ive been making breakfast a lot lately. But my favorite will always be french toast. P.S. I really like those plates!