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!
Ham & Swiss Biscuit Bites with Jalapeño-Plum Preserves
• 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
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
• 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
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.
Cheese and Spinach Strata
• 1 tablespoon butter
• 1 (8-ounce) package sliced mushrooms
• 2 teaspoons salt, divided
• 1 (12-ounce) bag frozen spinach,
• 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
• 2 cups shredded Cheddar cheese,
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.