Central UMC breakfast recipes
BASIC SCRAMBLED EGGS
¼ c. milk
Salt and pepper
2 tsp. butter
Beat eggs, milk, salt and pepper in bowl until blended. Heat butter in large non-stick skillet over medium heat until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking, pulling, lifting and folding eggs until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat. Serve immediately.
Hints: Lighten up the cooking by using cooking spray and water as substitutes for butter and milk. Avoid cast iron skillets. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites. Don’t overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat. How long to beat: That’s a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds. It’s best to serve scrambled eggs as soon as they are cooked, but if necessary, they can be held for a short time. Place the skillet of cooked eggs over a pan of hot water rather than over direct heat.
Variations: Scramble eggs with ¼-c. shredded or mozzarella cheese. Scramble eggs with ¼-c. well-drained salsa and ¼-c. shredded Tex-Mex cheese blend. Sauté 1 chopped small zucchini and 1 diced small onion in 1-tsp. vegetable oil until softened. Add ½-c. pasta sauce with garden vegetables; simmer for 5 minutes and set aside. Scramble 6 eggs with 1/3-c. milk. Spoon pasta sauce mixture over eggs. Add chopped fresh or dried herbs to whisked eggs before scrambling or sprinkle with fresh herbs over scrambled eggs before serving.
HASH BROWN CASSEROLE
1 (10½-oz.) can cream of chicken soup
½ c. butter, melted
½ tsp. salt
½ tsp. pepper
½ c. onions, finely chopped
2 c. Colby shredded cheese
2 lb. frozen hash browns, thawed
Combine soup, butter, salt, pepper, onions and cheese. Mix in the hash browns and pour into greased 9x13-inch baking dish. Bake uncovered at 350 degrees F. for 35 minutes.
12 oz. bulk pork sausage
1 medium onion, chopped
4 egg whites
2 c. milk
1½ tsp. ground mustard
1 tsp. salt
¼ tsp. pepper
8 slices firm white bread, cubed
2 c. (8 oz.) shredded cheddar cheese
In a nonstick skillet, cook sausage and onions over medium heat until sausage is no longer pink; drain and cool. In a large bowl, beat eggs, egg whites, milk, mustard, salt and pepper. Stir in the bread cubes, cheese and sausage mixture. Pour into a 13x9-inch baking dish coated with cooking spray. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F. for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 12 servings.
HOW TO COOK SAUSAGE PATTIES
Preheat your stove-top frying pan to medium heat. Place a small amount of cooking oil, about 1 tsp., in the pan and let it heat up. Preheat your oven to 200 degrees F. Place your sausage patties in the preheated pan; cook them 3 minutes per side, flipping once. The sausage should turn a pale golden brown color if it’s pork, which is the most common type of meat used to make sausage. Transfer the sausage patties to the oven, keeping then either in the frying pan or placing them onto a baking sheet. Bake the patties for another 5 to 7 minutes in the oven to give them a crunchy crust; then remove and serve.
Tips: Pull the sausage patties from the heat source if they start to blacken on their exteriors. This means you have overcooked the meat and the blackening will dry out the sausage.
Eating sausage that is not fully cooked may lead to illness according to the Centers for Disease Control. Internal sausage temperature must reach 165 degrees F. and color should no longer be pink.
COOKING SAUSAGE LINKS
Stovetop: Cook frozen links in skillet over medium heat for 12 to 16 minutes or until meat is no longer pink inside, turning frequently to brown evenly.
Oven-Broil: Place frozen links on broiler pan rack. Broil 4 to 5 inches below heat for 10 to 15 minutes or until no longer pink inside, turning to brown evenly.
Oven-Bake: Place frozen links in shallow baking pan. Bake at 325 degrees F. for 18 to 20 minutes or until meat is no longer pink inside.
Fully Cooked Links
Microwave: Place desired number of frozen links on paper towel lined microwave-safe plate. Microwave on high power. Rearrange links on plate halfway through time for even cooking. Let stand in microwave 2 minutes before serving. Microwaves vary so time given is approximate.
1 to 6 links = 25 seconds to 2½ minutes
7 to 11 links = 1¾ to 2¾ minutes
12 to 16 links = 3 to 4 minutes
Stovetop: Heat sausage links in skillet over medium heat approximately 10 minutes or until hot, turning occasionally.