Potential Magazine Spring 2017 | Page 65

After-Party Breakfast Bash

After they ’ ve dressed up and danced the night away , why not host your teen ’ s friends for a late night / early morning breakfast ? Here are a few delicious recipes from SUDIA that are perfect for your favorite hungry crowd !
Cheese and Spinach Strata
Ham & Swiss Biscuit Bites with Jalapeño-Plum Preserves
INGREDIENTS
• 20 frozen tea biscuits
• 1 tablespoon Dijon mustard
• 2 tablespoons melted butter , divided
• 4 ounces thinly sliced Virginia ham
• 1 1 / 2 cups shredded Swiss cheese
• Freshly ground pepper ,
• 2 / 3 cup plum preserves
• 1 tablespoon minced jalapeño
• 1 teaspoon lemon juice
• 1 / 4 teaspoon lemon zest
DIRECTIONS Place biscuits on a parchment paper-lined baking sheet ; cover with plastic wrap and let stand at room temperature to thaw , about 1 hour .
Preheat oven to 350 °. Stir together mustard and 1 tablespoon butter . Flatten biscuits on a floured surface to measure about 4 inches ; brush with mustard mixture . Divide ham and 3 / 4 cup cheese evenly between biscuits . Pinch biscuit ends together and place seam side down in a lightly greased 10-inch cast iron skillet . Brush tops with remaining 1 tablespoon butter . Top with remaining 3 / 4 cup shredded Swiss cheese . Bake 40 to 45 minutes or until brown . Sprinkle with freshly ground pepper . Stir together preserves and remaining ingredients in a small bowl . Serve with biscuits .
Blueberry Buttermilk Muffins
INGREDIENTS
• 2 cups whole-wheat flour
• 1 / 4 cup ground flax meal
• 1 1 / 2 teaspoons baking powder
• 1 / 2 teaspoon baking soda
• 1 / 2 teaspoon salt
• 4 tablespoons unsalted butter ( at room temperature )
• 1 / 2 cup light brown sugar
• 2 large eggs
• 3 / 4 cup buttermilk
• 1 / 2 cup plain Greek yogurt
• 1 tablespoon vanilla
• 1 tablespoon lemon zest
• 1 1 / 2 cups fresh blueberries
DIRECTIONS Pre-heat oven to 350˚ . Mix together first five dry ingredients . In a separate bowl , beat 4 tablespoons room-temperature butter with brown sugar until creamy . Add 2 large eggs one at a time , beating well after each addition . Add buttermilk , yogurt , vanilla and lemon zest . Mix until well blended . It ’ s alright if the batter looks a bit curdled . Add the flour mixture , beating on low speed just until the batter is smooth .
Gently fold in blueberries by hand . Grease a muffin tin or use liners . Scoop the batter , using a heaping 1 / 4 cup for each . Bake at 350˚ for 20-25 minutes , or until a cake tester / toothpick comes out clean when inserted into the center . Remove from the tin and place on cooling rack .
INGREDIENTS
• 1 tablespoon butter
• 1 ( 8-ounce ) package sliced mushrooms
• 2 teaspoons salt , divided
• 1 ( 12-ounce ) bag frozen spinach , thawed
• 2 1 / 2 cups milk
• 4 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 / 2 teaspoon black pepper
• 1 / 2 teaspoon dried oregano
• 6 cups whole wheat bread , torn into 1-inch pieces
• 2 cups shredded Cheddar cheese ,
DIRECTIONS Coat an 11-x7-inch baking dish with cooking spray ; set aside .
Melt butter in a medium skillet over medium heat , add mushrooms and season with 1 teaspoon of salt . Cook mushrooms until soft and let cool . Thaw spinach , pressing down to remove any excess liquid . In a medium mixing bowl , whisk together eggs , milk , teaspoon of salt and additional seasonings .
Place half the bread evenly in prepared baking dish , layer spinach , then mushrooms and half the cheese . Repeat the layers . Pour seasoned milk and egg mixture over bread . Cover with aluminum foil and press down slightly to help milk mixture soak into bread . Refrigerate for at least one hour or overnight .
Preheat oven to 350 °. Bake uncovered , 50-60 minutes or until cheese is bubbly and a wooden pick inserted in center comes out clean . www . potentialmagazine . com Spring 2017 | 33