27 Nov Magical Mornings
Magical mornings: festive and fabulous Holiday breakfasts.
We believe whether you eat before the stockings are stalked or dine after the presents are presented, a memory-making morning meal is a great way to start the holiday off right.
These delicious recipes are also perfect for the days leading up to (and after!) the big day. Make a little of your own magic for your friends or family.
Holiday Sausage Balls
36 Sausage Balls
1 Jimmy Dean Hot Pork Sausage Roll
1 cup sharp cheddar cheese, shredded
3/4 cup dried cranberries, chopped
1/4 cup baking mix (Bisquick)
1/4 tsp ground nutmeg
- Preheat oven to 350 degrees.
- Mix all ingredients until well blended.
- Shape into 36 (1 inch) balls, Place in a single layer on a lightly greased sheet pan.
- Bake 10-12 minutes or until meat is cooked through.
- Serve piping hot!
Artichoke Cheese Frittata
1 small onion, minced
1 garlic clove, minced
2 – 6-oz jars marinated artichoke hearts, drained and chopped (reserve the oil from 1 jar)
1/4 cup dry breadcrumbs
2 cups Flagship Cheddar Cheese (or Holy Cow Swiss, if you prefer), shredded
1/2 tsp dried thyme
2 tsp dried parsley
1/4 tsp dried oregano
1/2 tsp salt
dash hot pepper sauce or Tabasco
- Heat oven to 325 degrees.
- In a large skillet over medium heat, heat oil from one jar of artichokes. Add onion and garlic; sauté until onion is soft.
- In a large bowl, beat eggs, add artichokes. Stir in remaining ingredients.
- Spray a 7 x 11-inch baking dish with cooking spray.
- Pour artichoke mix into baking dish. Bake for 25-30 minutes or until set. Cool slightly and cut into squares.
Can be served hot or at room temperature. Cut into smaller pieces and use as an hors d’oeuvre.
Asparagus, Tomato, and Fontina Frittata
6 large eggs
2 tbsp whipping cream
1/2 tsp salt, plus a pinch
1/4 tsp freshly ground black pepper
1 tbsp olive oil
1 tbsp butter
12 oz asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
3 oz Fontina, diced
- Preheat the broiler. Whisk the eggs, cream, 1/2 tsp salt, and pepper in a medium bowl to blend. Set aside.
- Heat the oil and butter in a 9-1/2” diameter nonstick ovenproof skillet over medium heat. Add the asparagus and sauté until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and sauté 2 minutes longer.
- Pour the egg mixture over the asparagus mixture and cook for a few minutes, until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set, but the top is still runny, about 2 minutes.
- Place the skillet under the broiler. Broil until the top is set and golden brown, about 5 minutes. Let the frittata stand for 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide it onto a plate.
Potato and Bacon Frittata
8 slices of thick-cut bacon, chopped
1 small yellow onion
1 red bell pepper
2 cloves garlic
1 tsp fresh thyme, chopped
2 medium baking potatoes, such as russets
12 large eggs
1-1/2 tsp kosher salt
3/4 tsp sweet smoked paprika
- Preheat oven to 400ºF.
- Heat a 12” cast-iron skillet or a large ovenproof nonstick pan over medium heat. Add bacon and cook, stirring occasionally, for about 5-7 minutes, or until crisp and golden. Using a slotted spoon, transfer bacon to a medium bowl. Add onions, bell peppers, scallions, garlic, and thyme to drippings in the skillet and cook, stirring often, for about 3 minutes, or until onions are tender. Using a slotted spoon, transfer vegetable mixture to bowl with bacon, leaving pan drippings in skillet.
- Meanwhile, grate potatoes on large holes of a box grater.
- Increase heat under the pan to medium-high, add potatoes and stir to coat with drippings. Press down potatoes with a metal spatula and cook, without stirring, for about 5 minutes or until bottom is lightly browned. Scatter bacon-vegetable mixture over potatoes.
- In a large bowl, whisk eggs, salt, and paprika together just until combined. Pour over vegetables and bacon. Transfer pan to oven and bake for about 25 minutes, or until frittata is puffed and golden.
- Loosen edges of frittata with a silicone spatula and gently slide it onto a large serving plate. Cut into 8-10 wedges and serve.
Frittatas are incredibly easy and versatile. They can be made in a baking pan or dish, skillet, ramekins, or muffin tins sprayed with non-stick spray. Involve your guests (even the kids) by having a variety of chopped goodies arranged on a platter for them to fill a muffin cup with their favorite items (bacon, ham, cheese, red peppers, asparagus, or artichokes). Have the egg mixture ready and fill each cup about 3/4 full. Bake at 350ºF for 20-30 minutes, depending on the size of your dish.
Croissant French Toast
1-1/4 cup sugar
2/3 cup water
1/3 cup plus 3 tbsp of pure maple sugar
2-1/2 cups whole milk
3 large eggs
6 croissants, from our bakery, cut in half lengthwise
- Preheat the oven to 250ºF. Butter a 13-by-9-inch cake pan. In a small, heavy saucepan, bring the sugar, 3 tbsp maple sugar, and 2/3 cup water to a boil over medium-high heat without stirring, and cook for 5 minutes. Boil until the caramel is a light golden color or a candy thermometer registers 240 degrees. Working quickly and carefully, remove the thermometer and pour the maple caramel into the prepared pan. Set aside.
- In a large bowl or baking dish, whisk the milk, eggs, and the remaining 1/3 cup maple syrup. Soak the croissant halves in the custard until moistened, and then layer the croissants on top of the maple caramel in the prepared cake pan, pressing down gently to flatten. Pour any remaining custard over the croissants and let the bread soak and soften, pressing down occasionally to flatten the croissants.
- Set the pan in a large roasting pan and carefully pour enough hot water into the roasting pan to reach halfway up the sides of the cake pan. Bake until the croissants are golden brown, and the custard is set (a toothpick inserted in the center of the French Toast should come out clean); about 45 minutes. Remove the French Toast from the hot-water bath, cut into wedges, and serve warm with additional syrup.
48 mini muffins
1 cup sugar
2/3 cup shortening
3 cups all-purpose flour
3 tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
1 cup milk
1 cup (1/2 pound) Newport’s own churned butter
1-1/2 cups sugar
3-1/2 tsp ground cinnamon
1/4 tsp ground cardamom, more if you like
- Preheat the oven to 350 degrees. Spray mini muffin cups with non-stick spray.
- In the bowl of your mixer add the sugar and shortening and cream together. Add the eggs and mix well.
- In a separate bowl add the flour, baking powder, salt, and nutmeg; stir together well.
- Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, blending well after each addition. With a spoon or scoop, fill each muffin cup two-thirds full.
- Bake for 15-20 minutes, until golden brown.
- While the muffins bake, create a coating station with two pans or bowls. Melt the butter and pour into one. Add the sugar, cinnamon, and cardamom in the other and mix well.
- When the muffins are done, pop them out of the pan. While they are still warm dip each muffin into the butter and coat thoroughly, then roll in the sugar mixture and coat them well.
These amazing nuggets of goodness can be made the day before and stored in an airtight container. When you’re ready to serve, place on a baking sheet and warm in a 300-degree oven for 5 minutes.