Breakfast or Brunch Minnesota Style

Cheese Strata
12 slices white bread
3/4 lb sharp cheese, sliced
2 pkg chopped broccoli, cook and drain
2 cups diced ham
3 cups milk
2 Tbsp instant onion
1/2 tsp salt
1/4 tsp dry mustard
6 eggs, beaten
Cut 12 donut shapes from bread slices. Fit all scraps from cutting bread donuts into pan. Layer cheese, broccoli, ham and donut shapes and pour remaining ingredients on top. Cover and refrigerate overnight. Bake uncovered for 55 minutes. Sprinkle some cheddar cheese over top and bake 5 minutes more. Let stand 10 minutes to firm before serving. Serves 12.
-Mary Jo Kjell –  Dassel Minnesota Covenant Church Cookbook

Fluffy Baked Eggs or Brunch Egg Casserole
2 cups croutons, or 3 slices bread, cubed
4 oz (1 cup) shredded or cubed cheddar cheese
4 eggs, slightly beaten
paprika (optional)
2 cups milk
1/2 tsp salt
1/2 tsp prepared mustard
1/8 tsp pepper
4 slices bacon, fried and crumbled
Place croutons or bread cubes in bottom of greased dish. Sprinkle with the cheese. Combine eggs, milk, salt, mustard, and pepper and pour over croutons. Sprinkle with paprika, if desired. Cover with crumbled bacon. Cover and place in refrigerator overnight. Bake, covered, until eggs are set–about 45-60 minutes. Yield: 4-6 servings. Note: Ham, sausage or mushrooms can be added.
-Elsa Jackman & Elaine Zimmer -Holy Trinity Lutheran Church- New Hope Minnesota

Impossible Quiche
9 or 10″ pie plate or 8×8′ baking dish
12 slices bacon
1 cup shredded Swiss cheese
1/3 cup finely chopped onion
1 1/2 – 2 cups milk
1/2 cup Bisquick
4 eggs
1/4 tsp salt
1/8 tsp pepper
Lightly grease pie plate. Fry bacon until crispy and crumble into pan. Saute onion in bacon grease and sprinkle with onion and cheese evenly over bacon.
In blender mix remaining ingredients on high speed for 1 minute. Pour into pie plate and bake at 350F for 50 minutes until golden brown and knife comes out clean. Let stand or 5 minutes before cutting. Yield 4-6 servings.
-Joan Hall – Holy Nativity Lutheran Church – New Hope Minnesota

Eggs Lorraine
9×13″ pan in 350F oven
2 Tbsp butter
2 cups grated cheddar cheese
12 eggs
2/3 cups whipping cream, unwhipped
salt and pepper to taste
1 8oz can mushrooms, drained (optional)
2 lb Jimmy Dean sausage, ham, bacon, or Italian sausage
Brwon meat; drain. Spread softened butter in bottom of pan. Sprinkle 1 cup cheese on top of butter. Crack eggs on top of cheese; break yolks but do  not mix. Add mushrooms, if desired. Sprinkle with salt and pepper  to taste. Pour whipping cream over eggs. Lay sliced sausage on top of cream. Then add remaining cheese. Bake, uncovered, at 350F for 30 minutes. Shake it; if it’s not set, you may have to bake it longer. Can be made ahead of time and refrigerated until time to bake. Yield: 8-10 servings.
-Deanna Dubel & Eliane Zimmer – Holy Nativity Lutheran Church , New Hope Minnesota

Quiche Lorraine
Pie plate, 375F oven
1 pie shell, unbaked
1 12/ grated Swiss cheese
1 slice ham, diced
3 eggs
1 cup cream
1/2 cup milk
1/2 tsp salt
1/4 tsp pepper
1/2 Tbsp diced onion (optional)
Sprinkle ham and cheese alternately into unbaked pie shell. Beat remaining ingredients and pour over ham anc cheese layers. Bake at 375F for 45 minutes. Serve with rolls and fruit for brunch.
– Marilyn Mark – Holy Nativity Lutheran Church, New Hope Minnesota

Baked Cheese Pie
Pie plate; 400 and 350F oven
1 9″ pie crust
dried beef or ham
3 eggs, beaten
1 cup half & half
6 oz grated cheddar cheese
4 oz grated Swiss cheese
salt to taste
pepper to taste
3-4 drops hot sauce
1/4 tsp dried dill weed
Bake pie crust in pre-heated 350F for 5 minutes. (Can use frozen pie crust.) Fill bottom of baked pie crust with dried beef or ham. (If using packaged dried beef, use at least half of it cut into small pieces.) Beat the eggs; add cream and cheeses. Add seasonings and pour into pie crust. Bake for 10 minutes at 400F.a
Turn oven down to 350F and bake an additional 40 minutes.
-Katherine Swenson – Holy Nativity Lutheran Church, New Hope Minnesota

Baked Egg Dish
9×13 pan; 250F oven
bread slices
6oz grated cheddar cheese
6oz grated swiss cheese
1/2-1  lb bacon, partially cooked
18 eggs
2 cups milk
3/4 tsp Accent
Oil pan thoroughly. Line pan with bread slices from which the crusts have been removed. Add the grated cheeses and then the bacon pieces that have been almost cooked. Cover with mixture made by combining eggs, milk, and accent. Refrigerate for 6 hours or overnight.
Let stand at room temperature for 1 hour before baking, or add extra baking time. Bake at 250F for 1-1 1/2 hours. Test with a knife to see if it is done. Yield: 12 servings. (Leftovers may be frozen; delicious reheated.)
-Mary Hill – Holy Nativity Luther Church, New Hope Minnesota

Continental Cheese Bake
9×13″ pan; 350F
1 cup sliced onions
1 Tbsp butter
8 hard cooked eggs, sliced
2 cups shredded swiss cheese
1 cup mushroom soup
3/4 cup milk
1 tsp prepared mustard
1/2 tsp seasoned salt
1/4 tsp dillweed
1/4 tsp pepper
caraway rye bread (snack size)
Saute the onions in butter; place in pan. Cover with eggs; sprinkle with cheese. Beat together the soup, milk, mustard, seasoned salt, dillweed, and pepper. Pour over top. Top with slices of bread. Cover and bake at 350F for 30-35 minutes. Uncover for the last 10 minutes of baking time. Yield: 6 servings.
-Gladys Utoft – Holy Nativity Lutheran Church, New Hope Minnesota

Brunch Casserole
11×13 pan, 350F
2 pkgs Dean’s pork sausage, browned, drained and crumbled
9 eggs
3 cups milk
3 slices bread, cubed
1/2 tsp dry mustard
1 tsp salt
Beat eggs; add milk. Mix everything together and pour into a shallow 11×13 baking dish. Let stand in refrigerator overnight.
Bake at 350F for 1 hour. Cut in squares and serve with coffee cake and fresh fruit for brunch.
-Judy Johnson – Holy Nativity Lutheran Church, New Hope Minnesota

Egg and Sausage Bake
9×13 pan; 350F oven
9 eggs
3 cups milk
3 slices bread, cubed
1 1/2 lb pork sausage
1 1/2 cup grated cheese
1 1/2 tsp salt
1 1/2 tsp dry mustard
Brown sausage and drain. Beat eggs in a large bowl. Add milk, mustard, salt and bread cubes. Stir in the cheese and sausage. Put in greased pan and refrigerate overnight. Bake at 350F for 45 minutes. Let stand 10 minutes before cutting. Yield: 6-8 servings.
-Jo Pfahning – Holy Nativity Lutheran Church, New Hope Minnesota

Sausage Egg Brunch Casserole
1 1/2 quart baking dish, 350F oven
5 slices bread, cubed
1 pkg brown & serve sausage, cut in thirds
1 cup shredded cheddar cheese
5 eggs, slightly beaten
2 cups milk
1 tsp dry mustard
Place bread cubes in shallow buttered dish. Put sausage on top of bread. Sprinkle cheese on top. Combine rest of ingredients and pour evenly over the cheese. Cover and refrigerate overnight. Bake, uncovered at 350F for 50-55 minutes. Yield: 6-8 servings.
-Jeaneatte Swanson – Holy Nativity Lutheran Church, New Hope Minnesota

Sausage Bake
8 or 9″ square or round baking dish; 375F oven
8 oz pkg brown and serve sausage
1 cup pancake mix or Bisquick
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 cup milk
1 egg
1 medium apple chopped
Brown sausage. Mix Pancake mix, cinnamon, nutmeg, milk, and egg together at medium speed for about 1 minute. Stir in the chopped apple. Pour into greased baking dish. Arrange the sausages on top. Bake at 375F for 20-25 minutes, until golden brown. Serve with maple syrup. Yield 4-6 servings.
-Pat Bressler – Holy Nativity Lutheran Church, New Hope, Minnesota

Sausage Delight
9×13 pan; 300F oven
8 slice of bread, cubed
2 cups grated sharp cheddar
1 1/2 lb pork sausage, browned & crumbled
4 eggs
2 1/2 cups milk
3/4 tsp dry mustard
1 can cream of mushroom soup
1/2 cup milk
Put cubed bread in bottom of greased pan. Sprinkle on cheese and sausage. Beat eggs with 2 1/2 cups milk and mustard. Pour over cheese and sausage and refrigerate overnight. Mix mushroom soup and 1/6 cup milk and pour over refrigerated mixture. Bake at 300F for 1 1/2 hours. Yield: 10 servings.
-Floydene Bohlen – Holy Nativity Lutheran Church, New Hope, Minnesota

Hash Brown Breakfast
6 slices bacon, diced
1 pkg (frozen or boxed) hash brown potatoes
1 cup grated cheddar cheese
6 eggs
1/3 cup milk
salt to taste
pepper to taste
Fry diced bacon until crisp. Remove from pan. Cook hash brown potatoes according to package directions. After turning potatoes, sprinkle with grated cheese. Beat together the eggs, milk, salt, and pepper. Pour over potatoes. Cover pan and cook until done. Cut into wedges and garnish with the bacon pieces.
-Grace Folkerds – Holy Nativity Lutheran Church, New Hope Minnesota

Crabmeat Quiche
pie plate; 350F oven
1 pastry shell
1/2 cu mayonnaise
2 Tbsp flour
2 eggs, beaten
1/2 cup milk
1/2 cup fresh crab meat or 1 71/2 oz can
1/2 lb Swiss cheese, grated
1/3 cup green onion, chopped
Bake pastry shell for 10 minutes at 400F. Combine mayonnaise, flour, eggs, and milk and mix well. Stir in crab meat. Add cheese and green pepper and pour into baked pastry shell. Bake at 350F for 40-45 minutes. Yield: 4-6 servings.
-Linda Wright – Holy Nativity Lutheran Church, New Hope Minnesota

German Potato Pancakes
Ingredients
6 large potatoes
1/4 cup flour
1 tsp salt
2 eggs, beaten
1 small onion, chopped
1/4 cup cream
Pinch of baking powder
Directions
Grate potatoes and drain. Add beaten eggs. Add flour, salt, onion, cream and baking powder. Fry in hot skillet with some vegetable oil. Brown on both sides.
-Darlene Poehler of Nicollet
-February 2015 Senior Prospectives Newsletter

Overnight Monkey Bread
-Minneapolis Star & Tribune
Serves 10-12
Note: This recipe must be prepared in advance. To toast pecans, place the nuts in a dry skillet over medium heat and cook, stirring for shaking the pan frequently) until they just begin to release their fragrance, about 3-4 minutes. Alternately, preheat oven to 325F, spread nuts on an ungreased baking sheet and bake, stirring often, for 4-6 minutes. Adapted from Rhodes Bake-N-Serve.
24 frozen unbaked, commercially made white yeast dinner rolls (such as Rhodes)
1 cup dark brown sugar, packed
1 Tbsp ground cinnamon
1 cup chopped pecans, toasted (see note)
1 tsp vanilla extract
10 Tbsp (1 stick plus 2 Tbsp) butter, melted, plus extra butter for pan
Spread rolls about an inch apart on a piece of wax paper or parchment paper and thaw until slightly soft, about 45-60 minutes. Using a sharp kitchen scissors, cut rolls in half.
Butter a 12 cup Bundt pan or angle food tube cake pan.
In a medium bowl, combine brown sugar, cinnamon and pecans.
Stir in vanilla extract into melted butter. Dip rolls in the melted butter mixture to coat, then roll them in the brown sugar mixture until thoroughly coated. Place rolls in prepared pan, arranging them to evenly fill the pan. Pour any remaining butter mixture and brown sugar mixture over the top of the dough.
Cover pan with a light cloth, set in a warm place and allow dough to rise, doubling in size (until it’s just over the pan’s edges), about 8 hours.
When ready to bake, preheat oven to 350F.
Remove cloth, place pan on a rimmed baking sheet and bake for 20 minutes. Cover pan with aluminum foil and bake until bread is pulling away from the pan’s edges, an additional 10-15 minutes. Remove pan from oven and transfer to a wire rack to cool for 10-15 minutes. Carefully run a knife around the pan’s edges to loosen the bread, then carefully invert pan onto a serving plate. Serve warm or at room temperature.