Western Breakfast and Brunch Recipes
Author: Bruce and Bobbi Fischer
ISBN: 978-1-885590-40-4
Pub Date: 12/1/1998
Size: 5 1/2" x 8 1/2"
Binding: Comb
Price:
$10.95
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| ABOUT THE BOOK | From the Publisher
A roundup of hearty Western favorites to start your day! Includes ranch-style recipes, Native American and gourmet recipes. Add a western flair to the traditional morning meal!
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SAMPLE RECIPE
Eggs Callahan | Compliments of Sue and Rick Callahan, Innkeepers, Bear Paw Inn Bed & Breakfast, Winter Park, Colorado. Sue and Rick are the creators of this savory dish. Imagine waking to the aroma of this mouth-watering quiche, enjoying its marvelous flavor and then spending your day in Winter Park.
1 pkg. (16 oz.) frozen, shredded HASH BROWNS, thawed
NONSTICK SPRAY
1/2 cup BUTTER
2 cups shredded CHEDDAR CHEESE
1/2 lb. cooked ITALIAN SAUSAGE
1 cup diced YELLOW BELL PEPPER
1 cup diced RED BELL PEPPER
2 cups diced MUSHROOMS
5 EGGS
1/2 cup MILK
SALT and PEPPER to taste
sliced TOMATOES
sliced AVOCADO
SALSA
Press the thawed hash browns between paper towels to remove moisture. Spray quiche pan with nonstick spray. Press hash browns into pan forming a crust and brush with butter. Bake at 450° for 30 minutes. Remove crust from oven and sprinkle with cheddar cheese. Spread sausage, peppers and mushrooms in crust. Beat together eggs with milk and add salt and pepper. Pour egg mixture over ingredients in crust. Bake uncovered at 350° for 30-40 minutes. Slice and serve with tomatoes, avocado and salsa on the side.
Sue tells us she had a contest when she first opened; guests had to vote on the most suitable egg dish to warrant the name "Eggs Callahan." A couple from Dallas won when they announced to the entire breakfast table that "this has got to be 'Eggs Callahan', Sue, it's so spicy, just like you!" Guests love the dish and the story, too! |
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