Take A Bite Of: Linguine and Proscuitto Mini Frittatas

Something warm, delicious, filling, and super easy to make? Look no further. I love these for family breakfast as much as I love them for brunches when we have people over. My favorite Chef, Giada, shared this on one of her shows. Buon Apetito!

Linguine and Proscuitto Mini Frittatas
Ingredients

• 1/2 pound linguine pasta
• 7 large eggs
• 1/2 cup milk ( I use 2%)
• 1/4 cup cream
• 1/2 cup mascarpone cheese
• 6 ounces diced prosciutto
• 5 ounces smoked mozzarella cheese, diced (1 cup diced)
• 1/2 cup grated Asiago cheese
• 1/4 cup finely chopped fresh flat-leaf parsley
• 2 garlic cloves, minced
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg
• And you need a 12 cup muffin tin

Directions:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta in a colander. While the pasta is still in the colander, use kitchen sheers to cut the linguine into smaller pieces. The pasta should measure about 3 cups.

Preheat the oven to 375 degrees F. Grease the muffin tin.

In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add the cut pasta, prosciutto, mozzarella cheese, Asiago cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.

Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are at the top.

Bake until firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin. Arrange on a serving platter and serve.

Take A Bite Of: Baked French Toast

Something incredibly warm, inviting, and guaranteed to disappear. I made this last weekend when we hosted a Mother's Day brunch for eleven people. Besides the two pounds of bacon my brother insisted on (with JohnnyMac's hearty support), I added this and the delicious Mini Frittatas I have previously shared. There wasn't a bite remaining. Of anything.

I omitted the blueberries but added a teaspoon of cardamom. This little treat filled my house with the smell of cinnamon and maple as it baked into custard perfection. Another Giada De Laurentiis speciality. Buon Appetito.

Baked French Toast with Blueberries

Ingredients:
6 eggs
3 cups whole milk
3/4 cup maple syrup, plus extra for serving
2 teaspoons ground cinnamon, plus 1 tablespoon
1/4 teaspoon fine sea salt
1 lemon, zested
6 (1-inch thick) slices (8 ounces) day-old challah or sourdough bread, cut into 1-inch cubes
2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries
3 tablespoons granulated sugar

Directions

Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Set aside.

In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries.

Pour the mixture into the prepared baking dish. In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer.

Bake for 40 to 45 minutes until the top is golden and the filling is set. Spoon onto serving plates and drizzle with maple syrup.

Take A Bite Of: Souffled Pumpkin Pancake

Some real southern comfort. I went to a lunch honoring Paula Deen yesterday, and got to meet and chat with this Food Network star. To be candid, I have just not gotten cozy with Southern Cooking during my tenure in the south. But I recently finished Paula Deen's memoir, "It Ain't all about the Cookin' " and she has overcome a great deal to be sitting where she is today. And at 60+, she is a pistol with a very sassy wit (and vocab). Love it!

That same day, a friend emailed me requesting recipes for brunch this weekend. For everyone celebrating, Easter or otherwise, if you want something special, put this on your table. Katie Lee Joel did a guest spot on one of Paula's shows and this was the recipe du jour. It is the first recipe from the show I have ever made, and I loved it. (Plus, it didnt have the typical 1 stick of butter requisite!)

A light and airy bite of delicious. You may think pumpkin is merely an end of the year holiday staple, but this blend is just right for a springtime brunch. I served it a brunch recently and it was a hit. I skipped the pecans and it didn't reduce the effect at all. Buon Appetito.


Souffled Pumpkin Pancake

Ingredients
5 tablespoons butter
1 tablespoon brown sugar
1/4 cup pecan halves
2/3 cup all-purpose flour
1 teaspoon pumpkin pie spice
1/3 cup sugar
1/4 teaspoon salt
4 eggs, separated
2/3 cup buttermilk
1 1/4 teaspoons vanilla extract
1 cup pumpkin puree
Confectioners' sugar, for dusting
Maple syrup, for serving

Directions
Preheat oven to 350 degrees F.

Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecan mixture to a small dish and set aside. Reserve the skillet for the pancake.

In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside.

Melt the remaining 3 tablespoons of butter. In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended. Gradually whisk in flour mixture. Stir in the pumpkin puree.

Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture.

Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20 to 30 minutes or until golden brown.

Dust the pancake with confectioners' sugar. Cut into wedges and serve with maple syrup.

Take a Bite Of: Mini Frittatas

Your soon to be favorite breakfast guest. Oh, you say you want something pretty to serve but easy to make for today, or Sunday Brunch, or the baby shower you are throwing next month? Here is a great option for your menu. These mini frittatas are delicious, simple, and look fantastic. This recipe will make 40 but cut it in half if you want. The Italian Chef of Inspiration Giada is to thank for this one. Buon Appetito!

Mini Frittatas
Spray two mini muffin pan with nonstick spray ( I use butter flavor for these types of breakfast items). Preheat oven to 375.

Mix 8 eggs
1/2 c. milk
1/2 t. fresh ground pepper
1/4 t. salt
4 oz thinly sliced ham, chopped
1/3 cup freshly grated Parmesan
2 T. fresh chopped basil

Whisk eggs, milk, pepper, salt to blend. Stir in ham, cheese, and basil. Fill prepared muffin cups almost to top (use a ladle, makes it very easy). Bake until egg mixture puffs and is just set in center about 8 - 10 minutes. Use a rubber spatula to loosen the frittatas and slide onto a platter. Serve immediately.

*You can also use cheddar or mozzarella in place of Parmesan. You can also add chopped tomato to add some color.

Absolutely yum.