Recipes By Course - Breakfast/Brunches

Make-Ahead Ham & Asparagus Strata

- Makes 8 to 10 servings
Ingredients
  • 2 tablespoons butter
  • 2 cups cut asparagus (1-in. pieces)
  • 1 small red bell pepper, cut into 1-in. pieces
  • 8 ounces cooked ham, cut into 1-in. pieces
  • 8 large eggs
  • 3 cups half-and-half or milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small onion, quartered
  • 12 ounces Vienna or French bread, cut into 1-in. pieces (about 12 cups)
  • 2 cups shredded Italian cheese blend
Directions
  • Heat butter in a 10-in. nonstick skillet over medium heat until melted. Add asparagus and red pepper; sauté until tender, about 3-4 minutes. Remove from heat. Stir in ham.
  • Place eggs, half-and-half, salt, pepper and onion in blender in order listed; blend on HIGH until onion is finely chopped.
  • Place half of the bread in a greased 13x9-in. baking dish; top evenly with half of the asparagus mixture and half of the cheese. Repeat layers. Pour egg mixture over top, pushing down bread to moisten. Refrigerate, covered, 1 hour or overnight.
  • Preheat oven to 350°F.
  • Bake strata, uncovered, 50-55 minutes or until center is set.

 

Tip:

  • This recipe is a favorite for making the night before for holiday brunches.

Triple Blueberry Lovers Yeast Waffles

Ingredients
  • 1/2 tsp active dry yeast
  • 1/2 cup warm milk
  • 1 cup all-purpose flour
  • 1 cup bread flour
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 1 tablespoon blueberry preserves
  • 8 tablespoons no salt butter, melted & cooled.
  • 1 teaspoon vanilla
  • 3/4 cup dried blue berries
  • 4-5 oz fresh blueberries
  • 2 eggs
Directions
  • Eight hours before serving or before going to bed, mix yeast with 1/2 cup of warm milk and let sit for 5 minutes.
  • In a large bowl combine dry ingredients and stir in all the milk, yeast mixture, preserves, butter and vanilla. Mixture will be loose. Cover with plastic wrap and place in refrigerator for 8 hours or over night.
  • Place dried blueberries in a small bowl and cover them with water. Place in refrigerator next to batter.
  • Remove batter and berries from refrigerator when ready to prepare. Drain liquid from soaked berries.
  • Separate eggs and stir yolks into batter.
  • Beat whites to soft peaks.
  • Add fresh and dried berries to batter and fold in egg whites gently
  • Cook for 8 minutes one notch below highest setting.
  • Makes 6 waffles
Packed with blueberries, crisp on the outside, light and tender inside, with the complex flavor of yeast raised batter. Great for dessert or breakfast

Classic Crepes

- Makes 12 crepes
Ingredients
  • 1-1/2 cups milk
  • 2 large eggs
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
Directions
  • Place all ingredients in blender in order listed; blend on HIGH until smooth, stopping to scrape sides of blender with a rubber spatula as needed.
  • Transfer to a bowl; refrigerate, covered, 1 hour or overnight.
  • Heat a lightly greased 8-in. nonstick skillet over medium heat. Pour a scant 1/4 cup batter into center of pan. Immediately lift pan, tilting to swirl batter and evenly coat bottom. Cook until top appears dry; turn crepe over and cook 15-20 seconds or until bottom is cooked. Remove from pan.
  • Repeat with remaining batter, greasing pan as needed

 

Serving suggestion:  Dust with powdered sugar (shown)

 

Tip:

  • To serve, top crepes with fruit preserves, fresh berries, sliced banana or Nutella; fold or roll up. If desired, dust with powdered sugar or top with whipped cream.
  • Crepes can be made ahead. Cool on a wire rack. Refrigerate or freeze crepes in a resealable plastic bag, stacked between sheets of waxed paper. To heat, warm gently in the microwave.

Garden Frittata

- Makes 6 servings
Ingredients
  • 8 large eggs
  • 1/3 cup milk
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons thinly sliced green onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1 cup sliced mushrooms
  • 1/2 cup chopped red bell pepper
Directions
  • Preheat oven to 375°F.
  • Place the first six ingredients in blender; blend on HIGH until completely mixed.
  • Heat butter in a 10-in. ovenproof nonstick skillet over medium-high heat until melted. Add mushrooms and red pepper; sauté until tender, about 3-4 minutes. Add egg mixture; cook over medium-low heat until edges begin to set, about 5 minutes. Transfer to oven.
  • Bake until top is lightly browned and eggs are set, about 8 minutes. Remove from pan; cut into wedges to serve.

Cinnamon Toast

Ingredients
  • 1 tablespoon brown sugar
  • 2 teaspoons margarine, at room temperature
  • 1/4 teaspoon ground cinnamon
  • 2 slices whole wheat or multigrain bread
Directions
  • Combine the sugar, margarine and cinnamon in a small bowl with a fork until well blended.
  • Spread each bread slice with equal portions of the mixture.
  • In an Oster® Toaster Oven, toast until the sugar is melted and the bread is browned to your preference.
  • In an Oster® Toaster Oven, toast until the sugar is melted and the bread is browned to your preference.
  • Prep: 10 minutes
  • Total time: 30 minutes.

Eggs Benedict with Asparagus & Crab

- Serves 2
Ingredients
  • 1/4 cup parsley
  • 1/4 cup vegetable oil
  • 1 teaspoon vinegar
  • 4 eggs
  • 4 thin slices Canadian bacon cooked
  • 2 English muffins
  • 4 whole crab claws cooked
  • Steamed asparagus
Hollandaise Sauce:
  • 3 egg yolks
  • 1 tablespoon hot water
  • 1 tablespoon lemon juice
  • 1 stick unsalted butter, melted and hot
  • salt and pepper
Directions
  • Put parsley and oil in Oster® Blender or Oster® Food Processor and process until blended. Place mixture in a squeeze bottle for easy garnishing.
  • In a large Oster® Skillet, bring 2 inches of water and vinegar to a boil.
  • Crack 1 egg into a glass.
  • Reduce water to a simmer and pour egg into water in one quick motion.
  • Quickly add remaining eggs. Let eggs cook for 4 to 5 minutes. This white should be firm but the yellow should be runny.
  • Remove eggs with a slotted spoon and drain on a paper towel.
  • Toast the English muffins in Oster® Toaster until golden.
For the sauce:
  • Place egg yolks, water and lemon juice into blender. Blend for 1 minute.
  • With blender running, pour butter through open hole of blender lid.
  • Season with salt and pepper and keep warm.
To assemble eggs benedict:
  • Top each half muffin with bacon, a poached egg and crab claws.
  • Pour warm sauce over all.
  • Garnish with parsley oil and steamed asparagus.

Rich Belgian-Style Waffles

- Makes 5 waffles
Ingredients
  • Serve a special waffle for brunch or dessert
  • 1 egg yolk
  • 2 tsp sugar
  • 1 cup sour cream
  • 1 tsp baking powder
  • 1/2 cup milk
  • 1/2 tsp salt
  • 3 tbsp butter, melted
  • 1/4 tsp baking soda
  • 1 cup flour
  • 1 egg white, stiffly beaten
Directions
  • Preheat Oster® waffle maker.
  • Put all ingredients, except egg whites, in a large mixer bowl and beat with Oster® Hand Mixer on low until moistened.
  • Increase to medium, mix until smooth.
  • By hand, gently fold in beaten egg white.
  • Pour a rounded 1/2 cup (125 ml) batter over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes. Repeat.
  • Serve while hot with warmed syrup or Strawberries Romanoff.

One-Eyed Egyptians

Ingredients
  • 6 slices bread, with 1 1/2 inch circle cut out of center
  • 2 tablespoons butter
  • 6 eggs
Directions
  • Melt butter in skillet set to medium-high heat.
  • Place bread in skillet and crack egg in center of each slice.
  • Cook until bread is golden brown on bottom and egg white is set.
  • Flip over and cook until desired doneness.
Cook this simple, special breakfast for the kids and it will become a tradition they will always remember.

Breakfast Fritatta

- Serves 6 to 8
Ingredients
  • 2 tablespoons butter
  • 2 cups precooked refrigerated sliced potatoes
  • 1/2 cup red onion, chopped
  • 1/2 cup ham, fully cooked & cubed
  • 6 whole eggs, scrambled
  • 1/2 cup baby spinach leaves
  • 1 cup cheddar cheese, shredded
Directions
  • Set Oster® Electric Skillet to medium heat and add butter.
  • When butter begins to sizzle add potatoes, onion and ham. Sauté; until potatoes are heated through.
  • Add eggs and stir for 1 minute.
  • Add spinach and stir just until eggs begin to thicken.
  • Reduce heat to low and cover pan. Cook until eggs are set.
  • Sprinkle cheese on top and serve.

Eggs Benedict

Ingredients
  • 6 cups water
  • 1/4 cup white vinegar
  • 6 eggs
  • 3 English muffins, split and toasted
  • 2 tablespoons butter
  • 6 slices Canadian bacon
  • 2 tablespoons fresh chives, minced
Hollandaise Sauce
  • 1/2 cup butter
  • 2 egg yolks
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • few grains cayenne pepper
Directions
  • Melt butter in a double boiler over simmering water. Turn heat to low.
  • Beat egg yolks well and add to butter, stirring constantly with a wire whisk or wooden spoon.
  • Gradually add lemon juice.
  • Cook, stirring, until thickened and hot.
  • Add salt and cayenne pepper.
  • Keep sauce warm in double boiler over warm water until ready to serve.
  • If sauce is too thick, add a teaspoon or two of hot water.
  • Add 6 cups of water and vinegar to rice cooker bowl. Close lid and bring water to a simmer.
  • Crack eggs separately into a bowl and one by one add to simmering water. Poach for 3-5 minutes, until desired doneness.
  • Add butter to a skillet set over medium high heat and fry Canadian bacon for 1-2 minutes on each side.
  • Remove eggs with slotted spoon and place on paper towels to absorb excess water.
  • Place Canadian bacon on English muffin half, cover with poached egg and top with Hollandaise Sauce. Garnish with chives. Pass salt and pepper.
A lovely dish for brunch or any holiday breakfast.

Crab Eggs Benedict

- Serves 2
Ingredients
  • 1/4 cup parsley
  • 1/4 cup vegetable oil
  • 1 teaspoon vinegar
  • 4 eggs
  • 4 thin slices Canadian bacon, cooked
  • 2 English muffins
  • 4 whole crab claws, cooked
  • Steamed asparagus
Hollandaise Sauce
  • 3 egg yolks
  • 1 tablespoon hot water
  • 1 tablespoon lemon juice
  • 1 stick unsalted butter, melted and hot
  • Salt and pepper
Directions
  • Put parsley and oil in Oster® Blender or Oster® Food Processor and process until blended. Place mixture in a squeeze bottle for easy garnishing.
  • In a large Oster® Skillet, bring 2 inches of water and vinegar to a boil.
  • Crack 1 egg into a glass.
  • Reduce water to a simmer and pour egg into water in one quick motion.
  • Quickly add remaining eggs. Let eggs cook for 4 to 5 minutes. This white should be firm but the yellow should be runny.
  • Remove eggs with a slotted spoon and drain on a paper towel.
  • Toast the English muffins in Oster® Toaster until golden.
For the sauce
  • Place egg yolks, water and lemon juice into blender. Blend for 1 minute.
  • With blender running, pour butter through open hole of blender lid.
  • Season with salt and pepper and keep warm.
To assemble eggs benedict
  • Top each half muffin with bacon, a poached egg and crab claws.
  • Pour warm sauce over all.
  • Garnish with parsley oil and steamed asparagus.

Toaster Oven Stuffed French Toast

- Serves 2
Ingredients
  • 2 eggs
  • 1 tablespoon milk
  • 1 teaspoon sugar
  • 4 slices bread
  • 4 tablespoons cream cheese
  • 1/2 teaspoon cinnamon sugar
  • maple syrup, optional
Directions
  • Combine egg, milk, and sugar in low flat-bottomed bowl. Line Oster Toaster Oven tray with non-stick foil.
  • Dip two slices of bread in egg mixture and coat evenly on both sides. Lay them on the foil.
  • Place 2 teaspoons of cream cheese and 1/4 teaspoon cinnamon sugar on each piece of egg dipped bread.
  • Dip the two remaining slices of bread in egg mixture and coat evenly on both sides. Place on top of bread slices on the foil.
  • Press edges together slightly to seal.
  • Place tray in Oster Toaster Oven and bake at 350 degrees for 15 – 20 minutes.
  • Serve warm with maple syrup if desired.

Light 'n Crisp Waffles

Ingredients
  • 2 egg yolks
  • 1/2 tsp salt
  • 2 cups milk
  • 1/3 cup oil
  • 2 cups all-purpose flour
  • 2 egg whites, stiffly beaten
  • 1 tbsp baking powder
Directions
  • Preheat waffle maker.
  • Put all ingredients, except egg whites, in a large mixer bowl. Beat on low until moistened.
  • Increase to medium, mix until smooth.
  • By hand, gently fold in beaten egg whites.
  • Pour 1/2 cup (125 ml) batter over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes. Repeat.
  • Serve while hot with your favorite topping.
Variations:
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Pecan or Macadamia Nut Waffles:
  • Sprinkle 1 tbsp. finely chopped pecans or macadamia nuts over preheated waffle grids. Pour 1/2 cup batter over nuts and close waffle maker. Bake as directed.
Bacon Waffles:
  • Cook bacon strips. Pour 1/2 cup batter over waffle grids. Lay 1 strip bacon, cut in half, over batter and close waffle maker. Bake as directed.
Cheese Waffles:
  • Fold in 1 1/2 cups shredded cheddar cheese into batter. Bake as directed. Serve with syrup or your favorite creamed entree.
Blueberry Waffles:
  • Fold 2 cups fresh blueberries into batter. Pour 3/4 cup batter over grids. Bake until golden.
Chocolate Chip Waffles:
  • Fold 1 cup chocolate chips into batter. Bake as directed.

Honey-Wheat Pancakes

Ingredients
  • 1-1/3 cups low fat buttermilk
  • 2 eggs
  • 2 tablespoons honey
  • 1-1/2 cups reduced-fat buttermilk baking mix
  • 1/2 cup whole-wheat flour
  • 1/4 cup honey-crunch wheat germ
  • 1 teaspoon baking powder
  • Butter and syrup for serving
Directions
  • In In2itive® blender jar, place ingredients in order given above.
  • Cover jar with lid. Press POWER, then press BATTER. Press START/STOP.
  • For each pancake, pour about 1/4 cup batter onto preheated Oster® electric skillet, cook until tops begin to bubble, turn over and continue to cook until golden.
  • Serve hot with butter and syrup.

Lemon Strawberry Mint Granita

- Serves 4 to 8
Ingredients
  • 8 ounces frozen strawberries
  • 2 cups ice cubes
  • 1/3 cup sugar
  • 4 mint leaves
  • 1/2 cup lemon juice, about 4 lemons
  • Save lemon shells *
Directions
  • Juice lemons in Oster® Juicer.
  • Place juice, sugar, mint and strawberries into a food processor or blender with ice.
  • Serve immediately or freeze. If frozen solid, reprocess before you serve.
*Lemon shells may be used as cups to serve granita
  • Clean out shells removing all lemon pulp.
  • Cut thin slice off bottom so shell sits flat.
  • Place shell in crushed ice to keep cold.
  • If you need more lemon shells, just make extra lemon juice and save the additional juice for lemonade or cooking.

Tropical Papaya Smoothie

- Serves 1
Ingredients
  • 1 cup papaya, peeled, seeded, diced
  • 6 ounces vanilla flavored yogurt
  • Ice
Directions
  • Place papaya and yogurt in Oster® Hand Blender cup, whirl until smooth.
  • Add ice while continuing to blend. A small amount of ice will make a cool smoothie drink.
  • A large amount of ice will make a shake-like consistency.

Multigrain Waffles with Yogurt & Fresh Fruit

- Serves 4
Ingredients
  • 2 apricots
  • 2 plums
  • 2 strawberries
  • 2 pears
  • Butter
  • Honey
  • 16 ounces vanilla-flavored yogurt
  • 1 teaspoon grated orange rind
  • Multigrain or whole wheat waffle mix, prepared according to package directions
Directions
  • Remove pits from fruit and slice.
  • Saute fruit in batter for 2 to 3 minutes, add honey stirring constantly until honey just begins to boil. Remove pan from heat and set aside.
  • Mix yogurt with orange rind.
  • Make waffles in the Oster® Waffle Maker.
  • Place waffles on a plate and pour fruit compote over top.
  • Serve yogurt on the side.

Easy Potato Pancakes

- Makes 10 to 12 pancakes
Ingredients
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 small onion, quartered
  • 2 cups frozen hash brown potatoes, thawed (about 8 ounces)
  • 1 tablespoon vegetable oil
  • Sour cream and applesauce, optional
Directions
  • Place the first five ingredients in blender in order listed; pulse on LOW until onion is chopped, stopping to scrape sides of blender with a rubber spatula as needed.
  • Add potatoes; pulse on LOW just until combined.
  • Heat oil in large nonstick skillet over medium heat until hot. Working in batches, drop about 2 tablespoons potato mixture into oil; press to flatten slightly. Cook 2-3 minutes each side until golden brown. Drain on paper towels.
  • Serve with sour cream and applesauce, if desired.