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Su Casa Breakfast Margaritas (non-alcoholic)
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Clean and slice fresh fruit into four margarita glasses. Strawberries, bananas, kiwi, oranges, and mango is an excellent combination. Sprinkle fruit with small amount of cinnamon or pumpkin pie spice and sugar. Drizzle with tiny bit of orange juice, if you wish. Spoon dollop of Vanilla Bean yogurt on top of fruit. Sprinkle homemade granola over top. Garnish with a strawberry.
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Baked Eggs and Four Cheeses
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7 eggs
1 cup milk
2 teaspoons sugar
8 oz Monterey Jack Grated Cheese
8 oz Cheddar Cheese
4 ounces Cream Cheese cubed (room temperature)
1 16-ounce Container of Small Curd Cottage Cheese
6 tablespoons Butter (room temperature)
1/2 cup All Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon assorted herbs (fresh herbs are best)
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Beat together the eggs, milk and sugar. Add the cheeses, butter and herbs. Mix well then add the flour and baking powder. Pour into a greased 9x13 glass baking dish sprayed with non-stick baking spray. Bake in a 325 degree oven for 45-50 minutes or until a knife inserted in the center comes out clean. This may be made ahead of time and refrigerated. If the pan goes from the refrigerator to the oven, bake 60 minutes. Cut into rectangles. Serves 12.
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Sweet Potato Pecan Pancakes
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2 cups all-purpose flour
1/2 teaspoon salt
1-1/2 teaspoons baking soda
1 teaspoon brown sugar
2 Tablespoons melted butter
2 cups buttermilk
1/4 cup chopped pecans
1 cup mashed cooked sweet potatoes
1 teaspoon nutmeg
2 teaspoons cinnamon
3 eggs (separated)
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Mix together all ingredients. Fold in 3 egg whites, well beaten. Mixture will be lumpy - DO NOT overmix. Bake on hot griddle (in 1/4 cup amounts for each pancake) in small amount of butter or baking spray for 2 minutes on each side, or until light golden brown.
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Su Casa Baked Omelette for Two
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5 egg whites (room temperature)
1/4 teaspoon Cream of Tartar
4 egg yolks (room temperature)
1/4 cup of water
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 pound of deli ham, shaved and torn
1 cup shredded sharp cheddar cheese
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Preheat oven to 375 degrees. Make sure oven is hot. In 9-inch non-stick skillet, heat one tablespoon butter. In mixing bowl, beat egg whites until frothy; add cream of tartar and beat until almost stiff. In second mixing bowl, beat egg yolks with water, salt, and pepper until thick and lemon-colored. Fold egg yolks into egg whites gently. Put mixture into skillet and cook on medium-high for one minute. Bottom of omelet will set and begin to rise. Put skillet in center of oven for 10 to 12 minutes until lightly brown. While omelet is cooking, warm ham and cheese mixture in microwave for 1-1/2 minutes. When omelet is done, remove from oven carefully. Put filling on one half of omelet. Fold other half over top of filling, cutting the back with a sharp knife so omelet won't break. Slide onto serving platter. Sprinkle cheese on top.
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