Baked Brie Potatoes Ham And Eggs Food

BAKED BRIE (RECIPE & TIPS!)

Steps:

• Preheat the oven to 375°F. Place the brie in a baking dish or on a parchment-lined baking sheet. Bake for 15 minutes until soft and warm: it's done when you touch the center with your finger and it feels very liquid inside.
• Top with honey or jam, crushed pistachios, and a bit of flaky sea salt. Surround with crackers or crostini, grapes, apple, pear, etc.

SOFT SCRAMBLED EGGS WITH BRIE

Steps:

• Freeze the cheese about 10 minutes, then cut off the rind and slice the cheese into 1-inch cubes. (Freezing makes it easier to cut.)
• Whisk the eggs, milk, parsley and chives in a bowl; season with salt and pepper.
• Heat a large nonstick skillet over medium-high heat, then add the butter. When the foam subsides, add the egg mixture and cook, undisturbed, until the edges set, about 30 seconds. Using a rubber spatula, pull the set egg around the edges into the center of the pan. Repeat, drawing the spatula around the edge of the pan, until most of the eggs are set, about 5 minutes.
• Scatter the cheese on top and let melt slightly, then fold the eggs over the cheese. Remove from the heat and let sit until the cheese melts, about 1 more minute.

BAKED POTATOES STUFFED WITH BRIE

Steps:

• Preheat the oven to 375*F.
• Slice 1/2 inch lengthwise off each potato.
• Taking care not to pierce the skin, scoop out the flesh, leaving a 1/4 inch thick shell.
• In a medium size bowl, mash the potato flesh until smooth.
• Add the Brie, butter, egg yolk, chives, salt, pepper, and nutmeg,if desired; mix well.
• Stuff each potato shell with the mixture, mounding it in the center; transfer to a shallow baking dish.
• *At this point the potatoes can be stored.
• Refrigerate, tightly covered, for up to 24 hours.
• *.
• Bake the potatoes, uncovered, until the cheese has melted and the stuffing is heated through-12 to 15 minutes.
• Run under the broiler, five inches from the flame, until lightly browned- 3 to 5 minutes.
• Serve as a side dish with steak, roasts, poultry, or broiled fish, or as a light luncheon dish, with a nice salad.
• Serves 4 as an entree, 8 as a side dish.
• Enjoy!

HAM & BRIE PASTRIES

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll pastry to a 12-in. square; cut into sixteen 3-in. squares. Place 1 teaspoon preserves in center of each square; top with ham, folding as necessary, and cheese. Overlap 2 opposite corners of pastry over filling; pinch tightly to seal., Place on a parchment-lined baking sheet. Bake 15-20 minutes or until golden brown. Cool on pan 5 minutes before serving. , Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 400° oven until heated through.

HAM & BRIE STRATA

Steps:

• Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until mushrooms are golden brown and onion is tender, 5-7 minutes. Add spinach and garlic; cook until spinach is wilted, 1-2 minutes longer., Transfer mushroom mixture to a greased 13x9-in. baking dish. Add bread, ham and cheese., In a large bowl, whisk eggs, milk, mustard, salt and pepper. Pour over bread. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked strata, covered, several hours or overnight. To use, preheat oven to 375°. Remove strata from refrigerator while oven heats. Bake, as directed.

BREAKFAST EGG SCRAMBLE WITH BRIE

Steps:

• In large bowl, beat eggs and milk with fork or wire whisk. Set aside.
• In 12-inch nonstick skillet, melt butter over medium heat. Add Canadian bacon and spinach; cook and stir 1 minute, just until spinach begins to wilt.
• Pour egg mixture over spinach mixture; add cheese. Cook 3 to 5 minutes, stirring occasionally, until eggs are set but slightly moist. Spoon 1/2 cup egg mixture onto each muffin half.

BRIE & SAUSAGE BREAKFAST CASSEROLE (TREASURE TROVE #11)

Steps:

• Trim rind from Brie and discard.
• Cut cheese into small cubes and set aside.
• Cook sausage in a large skillet over med-high heat, stirring until it crumbles and is no longer pink; drain well.
• Cut crusts from bread slices.
• Place crusts evenly in the bottom of a lightly greased 13x9-inch baking dish.
• Layer evenly with bread slices, sausage, Brie and Parmesan cheese.
• Whisk together 5 eggs, 2 cups half-and-half, low-fat milk, sage, seasoning salt, and dry mustard.
• Pour evenly over cheeses.
• Cover and chill mixture for 8 hours.
• In the morning, preheat oven to 350°F.
• Whisk together remaining 2 eggs and 1 cup half-and-half.
• Pour evenly over chilled mixture.
• Bake for 1 hour or until casserole is set.