Breakfast Eggstravaganza

You know, I have to say, I think probably one of our favorite meals in our house involves eggs

Breakfast, we just adore breakfast. So today, I'm starting with a scrumptious breakfast in a cup

Then it's a delicious hash brown quiche, which is perfect with my white hot chocolate

My tasty ultimate coffee cake will certainly hit the spot, and you can't go wrong with my easy omelet for a crowd

So y'all put on your fuzzy slippers and get ready for a breakfast egg-stravaganza

I have found that one of the favorite things that I fix for my overnight guest is breakfast in a cup

I'm going to put together grits, eggs, sausage, and cheese, but I'm going to serve it in a cup

Now I've got two cups of water boiling right here. I'm going to add a little salt to it

And then I'm gonna stir in a half a cup of quick cooking grits

Now, don't use the long cooking grits, because they'll take about 30 minutes

If I have the time, I'll cook my quick grits for up to 30 minutes

The longer you cook them, the creamier and softer they get. Now, you'll want to immediately start stirring your grits

One of the mistakes that people make when they're cooking grits is they'll dump them in and walk away

And of course, you'll wind up with golf balls if you do that. So we want to stir our grits into our boiling water

until they come back to a ball. And then we're going to put this on simmer

And I'm going to add a little bit of butter to those. That'll help make them creamy and tasty

And those are looking good. No clumps. All right, now I'm going to turn that down a little bit

And I'm going to cook eggs two different ways this morning. I want to show you a quick and easy way

in case you don't have an egg poacher, that you can poach the perfect, beautiful egg

Now, in this pot, I got some hot water. I'm going to just turn that up so it can come back to a ball

I'm going to add a little salt to it. And I'm going to pour in some vinegar

And the vinegar will help draw your egg up. All right. So for poaching our egg, I'm going to crack an egg into a separate dish because you want to check out your eggs and make sure that they're all right before I start swirling them into the water

I'm going to get a swirl going in that water, and then I'm going to drop my egg into that rolling, swirling water

For an over-medium egg, you're looking at probably about three minutes. Now since these are getting about the right consistency

I'm going to add a little bit of my half and half, stir that in, and look how creamy

You can see that they are getting a lot creamier look to them

Okay, so our grits are perfect. Our egg is ready. It's got that soft yellow center, but the whites are done

So I'm going to leave that right there. Now let's go on to our scrambled eggs for those that like scrambled eggs for breakfast

So I'm just going to crack two eggs. All right, those eggs look nice

So I'm going to add a little salt, a little pepper. and instead of adding milk to my eggs

I like to add a little water because it just seems to make them less tough

And I'm going to add a spoonful of sour cream. To me, the sour cream just makes for a creamier egg

And I've got my pan on low. About a teaspoon of butter

Now I'm going to just pour in our eggs. And I like my eggs cooked a little on the slow side

I'm just going to take my spoon and just work the egg out to the edge

almost like I would if I was cooking an omelet. And that's coming together nicely

Now in my other pot, I've got our breakfast meat. I'm using a regular country sausage

Now, let's take everything that we've gotten together. We've got our scrambled eggs

We've got our grits. We've got our sausage. Now, I like to serve my breakfast in a cup and a glass mug

so that you can see everything that's layered in there. So I'm going to start with grits

And the bulk of my breakfast is going to be the grits

Because down south we eat, we eat a lot of grits. Our plate is mainly taken up by the grits that we put on it All right so into the other cup goes the rest of the grits Okay So then on goes the sausage

or bacon or ham, whatever meat you prefer. And then goes the egg

And this one's going to get the poached egg. And this one is going to get the scrambled eggs

I'm going to add just a little of my scrambled since I didn't poach but one egg

All right. And the last thing going on is our cheese. And then a little fresh parsley

So what do you say if I slip a little taste out? Mmm

This is my favorite way to eat breakfast. Y'all don't go anywhere because when we come back

I want to show y'all a delicious, quick, and easy quiche, and it's not going to have a flour crust

but a hash brown crust, and I'm going to be making white hot chocolate

so y'all don't go anywhere. Well, I'm so glad to see that y'all came back

I just went out into the garden and picked some fresh mint because I'm going to be putting up that on top of our white hot chocolate

But before we get started on that, I want to show you this wonderful quiche

And it doesn't have your standard pastry crust. We're going to use a hash brown potato

And I've got three cups of store-bought frozen hash brown, and I'm gonna put just a little salt and a little pepper

Just season them up a little bit, and then I'm gonna toss them in a half a stick of melted butter

and that's gonna help bind them together. All right, so we're gonna toss those in

and I've got my pie plate over here, and I'm gonna spray it with a little non-stick spray

All right, now all we're gonna do is just toss our hash browns into my pie plate

and I'm gonna press these down, forming them in my dish like a crust

and just keep pressing and working it around. So that's pressed in there nice and firm

So let's get this popped in the oven. 25 minutes at 450 degrees

Now, I've got one that's already browned up for us. And look at that

You can see the crispiness going on with those potatoes. Now, while I'm waiting on that to cool

let's step down here and start on our white hot chocolate. And to our saucepan, I'm going to add one cup of white chocolate chips

That sounds like a great start, doesn't it, y'all? I'm going to add one cup of heavy cream

So see, it sounds sinful, doesn't it? All right, now I'm just going to stir these together

until that melts, which won't take long at all. And while I'm waiting for those to melt

let's put together the center of our quiche. Now, you can use your favorite ingredients

I've got ham, and I'm going to use about 3-4ths a cup

Okay, that looks like about 3-4ths of a cup. and I'm gonna use about a half a cup of diced green onions

And it looks like about three onions are gonna be just right

Now I'm gonna take three eggs. Oops, one fell out of the basket

You can always increase your eggs and the amount of your other ingredients

and make your quiche thicker. But I think three eggs are gonna work nicely

Some salt, some pepper, Now we're just gonna beat those up. And to our eggs, we're gonna add one cup of half and half

I'm gonna toss in our green onions. In goes our ham. Last, we're gonna toss in our cheese

and I'm just using a nice, sharp cheddar cheese. All right. That looks great Now we just gonna pour this into our crust Now we gonna wanna lower our oven temperature to 350 degrees We not going to need to bake this as high as we did our crust

And that'll take about 30 minutes. So back in the oven it goes

And it'll be ready before we know it. Now let's jump back on our hot chocolate

But our chips are starting to melt. So I'm going to add four cups or one quart of half and half

And we're just going to let that simmer until it's nice and hot

Ooh, and it smells so good. All right, so we'll just give that a couple of minutes

All right, I think we're safe now to add our vanilla. Y'all hear Lady Bird out there

All right, one teaspoon of vanilla. If you're entertaining a crowd, this would be great to put in your cronk pot

and keep it warm so that people could just come and dip out their own

So here we go. Mmm. Look at that

I don't think we can have a cup of hot chocolate without a nice dollop of heavy cream

And a sprig of mint from my garden. All right, and instead of using just a plain old stirrer for this

I'm going to use a fresh vanilla bean. and if you want to bring a little color to it you can sprinkle it with some nice grated chocolate

or you can top it with some grated white chocolate it's unbelievable y'all so why don't you go into the kitchen see if you've got the stuff to make

this because i want to share with y'all a recipe for an ultimate coffee cake and later my omelet

crowd is sure to get that family moving. Well, y'all, while we were on break

I have been a busy, busy beaver. Look at this. I have got food strung from one end of this counter to the other

All right, now our quiche is ready, so why don't we pull that out first thing

Oh, gosh, it smells good. Look at that. Those potatoes, those hash brown potatoes y'all

have just like made a nest. All right, let's cut into it and see what we've got

You can see it's done because we pulled out a nice clean knife

Look at that, isn't that pretty? I think a little dollop of sour cream, and that'll go perfectly with the potatoes

And a few sprinkles of onions, and we're ready to dig in

It's just perfect

Mmm, I could stand down here and eat that whole piece. So come on down here, because I told you I have got food spread from one end of this counter to the other

And one of the things I think that you're going to love is called an ultimate coffee cake

Now I'm going to start with a frozen yeast roll that you get in the frozen food section at your grocery store

Now I'm going to take my Bundt pan, and I'm going to give it a light spray

So we're just going to drop this down in our Bundt pan

So you'll need to have a little planning going on when you serve this dish

because it's going to take about 8 to 10 hours for this to rise

So right before you hop in the bed, just put your rolls in just like that

Now we're going to use one small package of butterscotch pudding mix

and we're just going to sprinkle this pudding mix right on top of those rolls

And now on top of that, we're going to add a half a cup of chopped pecans

just all around our rolls. Now we're going to add a half a cup of brown sugar

and I want to pack it down in there. Sprinkle that around

and then the last step is one stick of melted butter and we're just gonna pour

that over our rolls and our pudding mix and our brown sugar and our pecans and

it looking great bring it down here and cover it with a clean dish cloth and let it just

sit on the counter for eight to ten hours. So sleep tight, my little baby. Come on down

here. I've got one that has been rising, and you can see that it's more than doubled in

size. So we're going to pop this in the oven at 350

and we're going to let it bake for 30 minutes. So in that goes. Now

while that's baking, I want to show y'all an easy, easy way to make

omelets for a crowd. You can involve your family and friends in the making of their own

individual omelets. Now, I've got all kind of ingredients up here, so all I'm going to do is take my eggs

and break them into a bowl. This is just the most fun way to entertain at brunch time, y'all

And I'm going to bust enough eggs that I know will feed the whole crowd

I'm gonna put some salt and some pepper. All right, so our eggs are in a big bowl

beaten up and ready for everybody. All of our ingredients are surrounding our pot

When we come back, I'm gonna fill up a bag with my favorite ingredients for an omelet

and show you how easy it is to serve an omelet to a crowd of folks

Hey, y'all, welcome back. Let me get the coffee cake out of the oven

Ooh, look at this ultimate coffee cake, would you? All right, I'm going to press him down

because you can see that those yeast rolls, They each rose to a different size, which is kind of fun and funky

So I'm going to just do it this way. Look

Look at that, y'all. Is that not a beautiful coffee cake? All right, well, let's run back down here to our omelets

Now, I'm using a strong resealable plastic bag, and I found a mug up in the cabinet that fits just perfectly

so that it will just give me a strong base to make my omelet in

Now, I'm going to start with a little of my beaten egg, and this is the fun part

I think that for mine, I'm going to put spinach and bacon

and I'm gonna reach over there and get me some cheese. Look at that

I'm gonna let that air out of that bag, and then just kind of squish it together

and then I'm gonna drop it in my boiling water, and in about eight to ten minutes

I'm gonna have a delicious omelet. In fact, you ready to see what they look like

Look at that. Is that not great? All right, I'm going to come over here and get me a little cheese to garnish it with

A little parsley from my garden. And what you say, let's go down here and get us a piece of that ultimate coffee cake

How about right here? Oh, it smells so butterscotchy. And look at the nuts

Looks yummy. Look at that. That omelet looks like a professional omelet maker made it

This one has black olives in it and red bell peppers and tomatoes

Mmm. Everybody is gonna have a ball putting together their omelets. You're not gonna believe what that butterscotch pudding does to that

It made like a caramel syrup. Mmm. So what do y'all think

Hadn't it been an extravagant day today? I hope your egg baskets are full of delicious eggs

And until next time, y'all, you know I always send you love and best dishes from my kitchen to yours

See you next time. Have an egg-cellent day