221027 scrambled brunch bread cheese Recipes

bread, crust removed and cubed, sharp cheddar cheese, shredded, monterey jack cheese or 1/2 lb muenster cheese, sliced, bacon , fried crisp and crumbled, eggs, milk, salt

bread, crust removed and cubed, sharp cheddar cheese, shredded, eggs, milk, salt, dry mustard, cracked black pepper, bacon or sausage or shrimp or crab (or all four!), melted butter

bread, cubed, diced ham, sweet red pepper, diced, onion, chopped, shredded cheddar cheese, eggs, milk, salt, worcestershire sauce

bread, crusts removed, butter, softened & divided, eggs, minced chives, salt, pepper, cheddar cheese, shredded

bread, crusts removed, butter, softened, divided, eggs, minced chives, salt, pepper, shredded cheddar cheese

bread, toasted, mayonnaise, egg, water, salt and pepper, bacon

bread, eggs, milk, basil leaves, chopped, fresh smoked salmon , slices, salt, black pepper, butter or 10 g oil, to coat the pan

pillsbury refrigerated crescent dinner rolls, bacon , crisply cooked, crumbled, egg, scrambled, shredded cheddar cheese, egg, beaten (optional), cracked black pepper (optional)

butter, onion, chopped, garlic scapes, sliced, cubed cooked ham, eggs, milk, salt, ground black pepper, shredded white cheddar cheese

eggs, milk, cayenne pepper, salt, scallion, thinly sliced (green onion), cheddar cheese, grated, tomatoes, quartered (optional), salt and pepper

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

biscuit mix, dried tarragon, dry mustard, pepper, eggs, lightly beaten, milk, asparagus (1 kg), black forest ham, diced (4 oz,125g), onion, diced, parmesan cheese, freshly grated, divided

asparagus spear, sliced black forest ham (1/4 inch/5 mm thick), green onion, all-purpose flour, baking powder, salt and pepper, eggs, milk, butter, melted, shredded asiago cheese (4 oz/125 g) or 1 cup old cheddar cheese (4 oz/125 g)

milk, yellow cornmeal, salt, butter, minced red bell pepper, whole kernel corn, drained, shredded cheddar cheese, eggs, separated

bread crusts trimmed, eggs, salt, pepper, sharp cheese grated, cooked sausage crumbled, milk, dry mustard

eggs, shredded colby cheese (about 1/4 of a cup shredded), sharp cheddar cheese (less than 1/4 cup shredded), pepper, margarine

whole milk, chihuahua cheese, coarsely grated, packed (or any mild , white meltable cheese of your liking), cayenne , to taste, fresh poblano chiles, bacon, coarsely chopped, butter, eggs, beaten in large bowl, serrano peppers, seeded , de-veined, sliced into very thin strips, fresh cilantro stem, tortilla chips, sliced tomato, fresh salsa (optional)