To make the waffles, in a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
In another medium bowl, whisk together eggs, eggnog, melted butter, maple syrup, and extract until smooth and well combined.
Next, fold liquid into dry ingredients just until combined.
Heat a waffle iron and pour recommended amount of batter in hot iron according to manufacturer’s directions. Cook until golden and crispy on outside.
To make the syrup, in a saucepan over medium heat, add butter, sugar, and eggnog and cook until mixture starts to boil. Reduce heat to low and simmer for 5 minutes. Remove from heat and stir in vanilla.
Preheat oven to 350°. Butter six (10 oz) ramekins and set aside.
In a frying pan over
medium-high heat, add sausage, break into pieces, and cook until evenly browned,
about 8 minutes. Drain and let cool.
In a bowl, whisk together eggs,
sausage, half-and-half, milk, cheeses, onion, mustard, salt, and pepper. Cover
and refrigerate overnight, if desired.
Using a rolling pin, roll
1 sheet of puff pastry into a rectangle about 1/8” thick. Cut dough into 4
pieces. Cut 2 pieces from other sheet of puff pastry. Lay dough into each
ramekin, loosely draping dough over edges of ramekins. Prick dough several
times on ramekin bottom with a fork. Bake until beginning to turn glossy and
lighter in color, about 15 minutes. Remove from oven. Cut six (5”) circles from
remaining dough, cut a few decorative slits in circles, and set aside.
Stir and ladle egg-sausage
mixture into each ramekin, place on a rimmed baking sheet and top each ramekin with
dough circles. Return pies to oven and continue to bake until eggs jiggle
slightly and crust is golden brown, about 25 minutes. Let cool about 5 minutes
before serving.
In a medium bowl, combine
oats, almonds, baking powder, cinnamon, nutmeg and salt.
In another bowl, whisk together
milk, vanilla, eggs, maple syrup and coconut oil. Pour wet ingredients into oats
mixture and stir to combine.
Lightly grease a 9×9” baking
dish. Sprinkle blueberries onto bottom of dish. Stir oatmeal mixture and pour
over blueberries. Cover with plastic wrap and refrigerate 8-12 hours.
Preheat oven to 350°, uncover baking dish and bake until mixture is set and oats are tender but still slightly chewy, 55-60 minutes.
In a medium bowl, add flour,
baking powder, sugar and salt and stir to combine. Add cottage cheese, milk and
yolks and stir to combine.
In a small bowl, whisk egg whites until they reach stiff peaks. Add beaten egg whites to flour-cottage cheese mixture and gently fold until combined. On a lightly oiled griddle, heat over medium-high heat. Pour batter onto griddle into rounds. Cook until batter bubbles and edges are dry, about 2 minutes. Turn over and cook other side until golden, 1-2 minutes. Repeat with remaining batter.
In a large frying pan over medium heat, add oil. Add sausage and cook, breaking into small pieces, about 5 minutes. Add shallots and cook until translucent, about 3 minutes. Add apple and spinach and cook 2 minutes longer. Set aside.
Generously
butter a 9″x13″ baking dish. Add half of the bread cubes to dish.
Sprinkle half of the Monterey Jack cheese over bread and top with half of
sausage mixture. Repeat layering.
In a
large bowl, add milk, cream, and eggs. Liberally season with salt and pepper
and pour over strata. Top with parmesan cheese. Cover with plastic wrap, weigh
mixture down with a box of cereal or bag of powdered sugar, and refrigerate for
2-12 hours.
Remove
from refrigerator 30 minutes before baking.
Preheat
oven to 350°.
Bake strata, uncovered until puffed, golden
brown, and cooked through, about 50 minutes. A thin knife inserted in middle of
strata should come out clean. If top browns too quickly, cover with a sheet of
aluminum foil. Let strata stand 5 minutes before serving.
In
a bowl, combine flour, milk, eggs, 3 tablespoons butter, and salt. Let sit for
10 minutes or up to overnight.
In
a medium nonstick frying pan or crepe pan over medium-high heat, melt remaining
1 tablespoon butter. Scoop 1/4 cup batter and pour into pan, swirling pan to
coat bottom with a thin layer. When batter becomes set and edges curl up from
pan, 2-3 minutes, flip with spatula and cook other side for about 30 seconds.
Transfer to a plate and repeat with remaining batter.
To
make filling, in a bowl, add eggs, season with
salt and pepper, and whisk to combine. In a medium frying pan over medium heat,
melt butter. Add eggs and ham and cook, stirring, until soft curds form.
To
make sauce, in a saucepan over medium heat,
add cream, sour cream, mustards, half of cheese, and season with salt and
pepper. Stir until cheese is melted.
To
assemble, put one crepe on a plate. Smear with 1 tablespoon cheese-mustard
sauce, spoon some scrambled egg mixture down center of crepe. Fold sides toward
center and roll bottom edge toward center. Continue to roll until eggs are
enclosed, seal-side down. Sprinkle with remaining cheese.
Cut bread loaf into thick slices. Cut a thick incision down middle of each slice of bread, but don’t go all the way through to the bottom or to each side.
In a bowl, combine cream cheese and berry syrup. Divide cream cheese evenly into each piece of bread, stuffing into middle.
Preheat a griddle or nonstick pan over medium-high heat. Spray with nonstick spray.
In a shallow dish, combine eggs and milk. Dip each slice of bread into egg mixture and let soak for a few seconds. Repeat on both sides of bread and with all slices of bread.
Place onto preheated
griddle or pan and cook for about 3-4 minutes on each side of the bread. Flip
over and cook on both sides.
Remove from griddle and serve hot topped with powdered sugar, more berry syrup or fresh berries.
Generously butter a 9″x13″ baking dish. Place piece of bread in rows, slightly overlapping. Set aside.
In a medium bowl, whisk together eggs, half-and-half, sugar, vanilla, cinnamon, and salt. Pour this egg mixture over top of sliced bread, making sure it is evenly covered.
Cover French toast with plastic wrap and place in fridge overnight.
In morning (an hour before you’d like to eat), make pecan topping. Preheat oven to 350°.
In a medium bowl, mix all remaining ingredients. Dollop topping over top of French toast.
Bake until a wooden pick comes out clean and French toast is no longer jiggly, 40-50 minutes. Serve warm with a dollop of whipped cream.
To make the waffles, in a bowl, combine flour, cornmeal, sugar, baking powder, chile powder, baking soda, and salt.
In a small bowl, combine eggs, butter, and buttermilk. Add wet ingredients to dry ingredients and stir to combine.
To make the gravy, in a frying pan over medium-high heat, add 1 tablespoon oil. Add turkey, season with salt and pepper and cook until no longer pink, about 7 minutes. Add flour, stir until turkey is coated with flour, and cook, about 2 minutes. Add milk and green chiles, stirring constantly, until mixture is thickened. Season with salt and pepper.
In another frying pan over medium heat, melt butter. Add eggs, season with salt and pepper and cook until whites are set, about 3 minutes. Turn over and cook on second sides until desired doneness.
To assemble, place 1 waffle on a plate, pour over with gravy and top with an egg and desired toppings.
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