6 | breakfast & brunch
BACON SWISS SQUARES
agarita vaughan, fairbury, illinois
Not only does this scrumptious breakfast pizza
come together easily, but it’s a cinch to double the
ingredients when I’m cooking for an extra-large
event. Biscuit mix makes it convenient, and the
combination of eggs, bacon and Swiss cheese
keeps guests coming back for more.
2 cups biscuit/baking mix
1/2 cup cold water
8 ounces sliced Swiss cheese
1 pound sliced bacon, cooked and
crumbled
4 eggs, lightly beaten
1/4 cup milk
1/2 teaspoon onion powder
1 In a large bowl, combine the biscuit mix
and water; stir 20 strokes. Turn onto a
floured surface; knead 10 times. Roll into a
14-in. x 10-in. rectangle.
2 Place on the bottom and 1/2 in. up sides of
a greased 13-in. x 9-in. x 2-in. baking dish.
Arrange cheese over dough. Sprinkle with
bacon. In a large bowl, whisk eggs, milk
and onion powder; pour over bacon.
3 Bake at 425° for 15-18 minutes or until a
knife inserted near the center comes out
clean. Cut into squares; serve immediately.
Yield: 12 servings.
GLAZED APPLES AND SAUSAGE
(PICTURED ABOVE)
jennie wible, hamilton square, new jersey
I dress up hearty pork sausage links with sliced
tart apples, chopped onion and brown sugar to
make this morning mainstay. I fix the full-flavored
side dish when hosting brunch at home.
2 pounds uncooked pork sausage links
2 large tart apples, peeled and sliced
1 large onion, chopped
1/3 cup water
1/4 cup packed brown sugar
1 Cook the sausage according to package
directions. Meanwhile, in a large saucepan,
combine the apples, onion, water and
brown sugar. Cook over medium heat for
5-8 minutes, stirring occasionally. Add the
sausage; heat through.
Yield: 8 servings.
BUFFET SCRAMBLED EGGS
elsie beachy, plain city, ohio
These are my favorite scrambled eggs. The white
sauce, flavored with chicken bouillon, keeps the
eggs creamy and moist. It’s a tasty twist on the
typical scrambled eggs.
4 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
2 teaspoons chicken bouillon granules
8 eggs, lightly beaten
Minced fresh parsley, optional
1 In a small saucepan, melt 2 tablespoons
butter. Stir in flour until smooth. Gradually
add milk and bouillon. Bring to a boil; cook
