email this pageThis menu features a cheesy egg casserole, which gets a kick from chorizo sausage and salsa. Reminiscent of pineapple upside down cake, the coffeecake is made festive with bright, tart cranberries. The smoothie, with its plum pudding flavors, is like Christmas in a glass.
The casserole is best made the day before and refrigerated. Then, pop in the oven in the morning. The coffeecake can be made up to three days ahead. Whiz the smoothie up in the blender, and brunch is served.
Plum Pudding Smoothies
Photo by Mark Boughton; styling by Teresa Blackburn
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This holiday morning wake-up may make it into your breakfast routine throughout the winter. Serve in small glasses. To double the recipe, make two separate batches.
Ingredients
4 canned purple plums, pitted
4 large strawberries, hulled
½ ripe peeled banana
½ cup low-fat plain yogurt
2 teaspoons honey
1⁄8 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon vanilla extract
6 to 8 ice cubes
Instructions
Ingredients
4 canned purple plums, pitted
4 large strawberries, hulled
½ ripe peeled banana
½ cup low-fat plain yogurt
2 teaspoons honey
1⁄8 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon vanilla extract
6 to 8 ice cubes
1. Place ingredients in a large blender; cover and blend until smooth, scraping down sides once or twice. Serves 4.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish the Holiday, "Wake Up Call," December 2007.
Nutritional Information
Recipe by Bruce Weinstein and Mark Scarbrough, Relish the Holiday, "Wake Up Call," December 2007.
Per serving: 90 calories, 0g fat, 2g prot., 21g carbs., 1g fiber, 25mg sodium.
Southwestern Breakfast Casserole
Photo by Mark Boughton; styling by Teresa Blackburn
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This make-ahead egg casserole is guaranteed to spice up the morning. Use dried, ready-to-eat Spanish chorizo, which is smoked. If you opt for Mexican chorizo, which is not smoked, you’ll need to cook it first. Want it really spicy? Use a medium or hot salsa.
Ingredients
Ingredients
Cooking spray
12 ounces dried Spanish chorizo, chopped
2 jalapeño chiles, seeded and chopped
1 cup mild salsa
1 teaspoon ground cumin
1 teaspoon dry mustard
12 slices whole-wheat bread, crusts removed
12 ounces Monterey Jack or sharp Cheddar cheese, shredded
8 large eggs
2 cups 2% reduced-fat milk
Instructions
12 ounces dried Spanish chorizo, chopped
2 jalapeño chiles, seeded and chopped
1 cup mild salsa
1 teaspoon ground cumin
1 teaspoon dry mustard
12 slices whole-wheat bread, crusts removed
12 ounces Monterey Jack or sharp Cheddar cheese, shredded
8 large eggs
2 cups 2% reduced-fat milk
1. Coat a 13-by-9-inch baking pan with cooking spray.
2. Combine chorizo, jalapeño, salsa, cumin and mustard.
3. Lay 6 slices of bread in baking pan. Spread chorizo mixture evenly over bread, sprinkle on half of cheese, and top with remaining bread slices.
4. Whisk eggs and milk in a large bowl until smooth. Pour over casserole; top with remaining cheese. Press down with a spatula to soak bread. Cover and refrigerate overnight.
5. Preheat oven to 350F.
6. Bake, uncovered, 45 to 50 minutes, until puffed and brown and a toothpick inserted into the center comes out clean. Let stand 5 minutes before serving. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish the Holiday, "Wake Up Call," December 2007.
Nutritional Information
2. Combine chorizo, jalapeño, salsa, cumin and mustard.
3. Lay 6 slices of bread in baking pan. Spread chorizo mixture evenly over bread, sprinkle on half of cheese, and top with remaining bread slices.
4. Whisk eggs and milk in a large bowl until smooth. Pour over casserole; top with remaining cheese. Press down with a spatula to soak bread. Cover and refrigerate overnight.
5. Preheat oven to 350F.
6. Bake, uncovered, 45 to 50 minutes, until puffed and brown and a toothpick inserted into the center comes out clean. Let stand 5 minutes before serving. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish the Holiday, "Wake Up Call," December 2007.
Per serving: 510 calories, 31g fat, 30g prot., 28g carbs., 3g fiber, 1040mg sodium.
Pineapple Cranberry Coffeecake
Photo by Mark Boughton; styling by Teresa Blackburn
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A new take on pineapple upside-down cake, this starter will no doubt get finished off later in the day with cups of tea or as dessert in the evening.
Ingredients
Ingredients
1 (20-ounce) can chunk pineapple, packed in juice, drained
½ cup packed light brown sugar
2 tablespoons gold rum
½ teaspoon ground cinnamon
1¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2⁄3 cup sugar
½ cup unsalted butter, softened
1 large egg
2 teaspoons vanilla extract
2⁄3 cup low-fat buttermilk
1 cup chopped fresh cranberries
Instructions
½ cup packed light brown sugar
2 tablespoons gold rum
½ teaspoon ground cinnamon
1¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2⁄3 cup sugar
½ cup unsalted butter, softened
1 large egg
2 teaspoons vanilla extract
2⁄3 cup low-fat buttermilk
1 cup chopped fresh cranberries
1. Preheat oven to 350F. Line a 9-inch square baking pan with foil and coat with cooking spray.
2. Combine pineapple, brown sugar, rum and cinnamon in pan.
3. Whisk flour, baking powder, baking soda and salt in a medium bowl.
4. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended, about 5 minutes. Beat in egg and vanilla. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat until blended. Stir in cranberries. Pour over pineapple mixture.
5. Bake 35 to 40 minutes, until lightly brown and a toothpick inserted into the center of the cake comes out clean. Cool on a wire rack 5 minutes, then invert onto a serving plate. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish the Holiday, "Wake Up Call," December 2007.
Nutritional Information
2. Combine pineapple, brown sugar, rum and cinnamon in pan.
3. Whisk flour, baking powder, baking soda and salt in a medium bowl.
4. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended, about 5 minutes. Beat in egg and vanilla. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat until blended. Stir in cranberries. Pour over pineapple mixture.
5. Bake 35 to 40 minutes, until lightly brown and a toothpick inserted into the center of the cake comes out clean. Cool on a wire rack 5 minutes, then invert onto a serving plate. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish the Holiday, "Wake Up Call," December 2007.
Per serving: 230 calories, 6g fat, 3g prot., 37g carbs., 1g fiber, 220mg sodium.
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