Brunch Videos

Recipe: Sausage and egg casserole serves 8 1 pound of Italian sweet sausage - casing removed 1/2 cup of shallots - chopped2 teaspoons of garlic - minced 1/2 cup of oil-packed sun-dried tomatoes - drained and chopped4 tablespoons of fresh parsley - chopped5 large eggs 3 large egg yolks 1 cup of half and half 1 cup of whipping cream 2 cups of grated mozzarella cheese 1/2 teaspoon of salt Preheat oven to 375 F. Butter 13x9x2-inch glass baking dishSaut sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutesAdd shallots and garlic and saut 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead - Cover and refrigerate.) Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.Adapted from: Bon App tit

Cooking bacon does not need to be difficult. Watch this startcooking video to learn a simple and easy way to microwave bacon. Enjoy!

Recipe: Nutella Crepes serves 6 2 tablespoons of butter - melted (set aside one more teaspoon of butter - not melted)2 large eggs 1 cup of whole milk 1/3 cup of water 1 teaspoon of vanilla 1 cup of flour (white all-purpose) 1/4 teaspoon of salt 2 tablespoons of white sugar 1 jar of Nutella With an electric hand mixer, blender, or a whisk, mix together 2 Tablespoons of melted butter, the eggs, the milk and the water.Sift together the dry ingredients (flour, salt and sugar) and add them to the wet mixture. Blend until smooth.Transfer the batter to a bowl, cover and refrigerate for 2 hours (or up to 2 days).If the ingredients have separated, gently stir them together again.Heat a 9-10 inch non-stick fry pan over medium high heat. Melt teaspoon of butter in the pan. Brush the butter over the surface of the pan with a heat resistant brush. (You should hear a sizzle!)Pour 1/4 cup of batter into the pan with one hand, and with the opposite hand, swirl the pan until the batter coats the bottom of the pan. (For a 6-7 inch pan use 2 1/2 Tablespoons of batter slightly more than half of 1/4 cup)Cook the crepe until it is a patchy light brown on the bottom, 30 seconds to one minute.Loosen the edges of the crepe and flip it to the other side. Cook the second side until it is spotted brown and dry, about another 30 seconds.Remove the crepe from the pan and continue cooking the remaining batter, adding more butter if necessary.With the side you cooked first facing down, spread some Nutella over one half of the crepe.Fold the crepe in half, then in half again or into thirds for the 9-10 inch crepe.Garnish with powdered sugar and fresh fruit.To store cooked crepes: Stack between squares of wax paper, wrapped in plastic wrap, in the refrigerator for up to three days. The crepes can be frozen for up to two months.Yield: Makes sixteen to twenty 6 to 7 inch crepes or approximately twelve - 9 to 10 inch crepes

Recipe: Omelet with Cheese serves 1 2 eggs 1 pinch of salt 2 tablespoons of water 1 teaspoon of oil 1/3 cup of cheese - shredded1 tablespoon of chives - minced Blend together eggs, water and salt. Add oil to a 6 inch sloped sided non-stick fry pan. Heat oil, on medium for one minute; add egg mixture and cook. As the eggs begin to set, with a spatula, lift the edges and let the raw mixture run to the bottom of the pan.When the top is no longer runny, but still moist, sprinkle the cheese on of the omeletWith a spatula, flip the omelet in half. The cheese will take about 20 seconds to melt.Slide the omelet onto your plate.Garnish with chives and black pepper.

How to make Chocolate Chip Waffles. Chocolate chip waffles are a sweet treat for breakfast or dessert.Visit www.HolidayKitchen.TV for printable recipes and to buy the DVD

Recipe: Quiche with ham and cheese serves 6 3/4 cup of onions - chopped2 teaspoons of butter 4 ounces of gruyere cheese 4 ounces of provolone cheese 4 ounces of deli ham 1 ready-made pie crust 1 1/3 cups of light cream 4 eggs 1 tablespoon of dijon mustard 1/3 teaspoon of salt 1/8 teaspoon of ground black pepper Pre-heat Oven to 350 Degrees Chop onion and place in microwave dish. Add butter and cover with plastic wrap. Cook in microwave on high for 1 and 1/2 minutes. Set Aside and let cool. Shred cheese. Chop ham into 1/4 inch bits. In a frozen pie crust, layer: 1/3 of the cheese, 1/2 of the onions, and 1/2 of the ham; repeat layering, ending up with cheese on the top. Set aside. Mix together cream, eggs, mustard, salt and pepper until well blended.Slowly pour custard over quiche.Bake for 50 minutes or until golden brown.