Easter season is that wonderful time of year, when spring flowers seem to pop up overnight, blades of green grass replace old brown stubbles and flowering trees unfold into beautiful colors. Spring birds return with songs of cheer, and rainbows may follow stray, warm, spring showers. Those are just some of the many ways the Lord gives us renewed hope!
Spring is also a good time to perhaps try some new, easy breakfast recipes, like these for Chive Ham Breakfast Bake and Praline Toast.
The breakfast casserole can be prepared the night before, covered and refrigerated overnight and baked in the morning. If you’d like something sweet instead, this Praline Toast can be made in minutes, leaving plenty of time to enjoy Easter Sunday with your family. Happy Easter!
CHIVE HAM BREAKFAST BAKE
1/2 cup chopped onion
1 tablespoon butter
1 cup chopped cooked ham
1 medium tomato, chopped
2 cups biscuit/baking mix
1/2 cup water
1 cup (4 ounces) shredded Swiss or cheddar cheese
2 large eggs (or 3 small)
1/4 cup milk
1/4 teaspoon dill weed
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons minced chives
In a skillet, saute onion in butter until tender. Stir in ham and tomato; set aside.
In a bowl, combine biscuit mix and water; mix well. Press the dough onto the bottom and 1/2 inch up the sides of a greased 13-by-9-by-2-inch baking dish.
Spread ham mixture over crust; sprinkle with cheese.
In a bowl, beat the eggs, milk, dill, salt and pepper; pour over cheese. Sprinkle with chives.
Bake uncovered at 350 degrees for 25-30 minutes or until a knife inserted near the center comes out clean. Makes 8 servings.
PRALINE TOAST
1 stick butter, softened
1 cup packed brown sugar
1/3 cup pecans, finely chopped
12 slices French bread, cut into 1/2-inch slices
Combine butter, sugar and pecans. Spread on bread slices.
Toast in broiler until brown and bubbly, just a minute or two.
Note: If you only want a few pieces of this toast, put the remainder of the butter mixture in a tightly-covered, small plastic container and keep in the refrigerator to be used as needed. Just take it out ahead of time when using again and leave till room temperature to spread easily on the bread before baking.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
