Jeannes Breakfast Stack Recipes

BAKLAVA MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C), with a rack in the middle. Grease a 12-cup muffin pan.
• Make the shells: In a small saucepan, melt the butter over medium heat. Stir in the honey and lemon zest and take the pan off the heat.
• Unfold the phyllo sheets and cover them with damp paper towels. Lay one sheet of phyllo on a work surface (keep the remaining sheets covered). Brush the sheet evenly with the butter mixture. Top with another sheet of phyllo and brush with butter. Repeat with the remaining phyllo, using all but a few tablespoons of the butter mixture.
• Use a pastry wheel or knife to cut the stack of phyllo into 12 equal rectangles. Press each rectangle into a muffin cup. Crumple the edges a bit so the phyllo doesn't lie flat but instead looks like ruffles around the edges of the muffin cups.
• Bake the shells until they just begin to turn golden brown, 5 to 7 minutes. Cool completely.
• Make the muffins: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and granulated honey on medium-low speed until light and fluffy, 4 to 5 minutes. Add the eggs one a time, mixing until each is fully incorporated before adding the next. Scrape the bowl well. Add the vanilla and almond extracts and mix to combine.
• In a medium bowl, whisk the flour, baking powder, salt, cinnamon, cardamom, and cloves to combine. Add one third of the mixture to the butter mixture and mix to combine. Add half of the buttermilk and mix to combine. Repeat with another third of the flour and the remaining buttermilk, and then mix in the remaining flour.
• In a medium bowl, stir together the nuts. Remove 50 grams (1/3 cup) of the mixed nuts and set aside. Stir the remaining nuts into the batter.
• Scoop the batter evenly into the cooled shells (I use a No. 16 (1/4-cup) scoop, but you can also just eyeball it). Use the reserved butter mixture to brush the tops of the muffins, then sprinkle a few teaspoons of the reserved nuts on top of each one.
• Bake the muffins until the phyllo is very crisp and golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes. Cool for 10 to 15 minutes in the pan, then turn out onto a wire rack, turn right side up, and cool completely.

CANADIAN BACON BREAKFAST STACK

Steps:

• Directions1 Place collards, onion and salt pork in a large saucepan. Cover with water and cook over medium heat, until greens are tender (about 15 to 20 minutes). Drain, discard pork, reserve the greens and onions and set aside.2 Spray a nonstick skillet with cooking spray. Heat skillet over medium high heat and add egg whites. Season with salt and pepper to taste and saute all together, stirring constantly until done to taste.3 Meanwhile, spray another nonstick skillet with cooking spray and heat over medium high heat. Saute Canadian bacon on both sides until lightly browned. Remove from skillet and drain on paper towels.4 To Assemble Stacks: Place bread slices on a broiler pan. Top each with 1 slice Canadian bacon and equal portions greens, egg whites and cheese. Broil until cheese bubbles and melts. Sprinkle chives on top and serve.================================================

JEANNE'S BREAKFAST STACK

Steps:

• whip all ingredients wellSlice potatoes thinly over layer in bottom of pan. Layer, evenly, the cooked sausage over the potatoes. Chop coarsely bunch baby spinach, layer over potatoes/sausage dish. Shred 1 lb cheddar cheese and layer over entire pan. Pour egg mixture on top. Lastly, add pie crust over top, brush with egg/water wash, tuck edges of pie crust dough around dish. Cover with plastic wrap and refrigerate over night.Bake at 350 for 45-50 minutes or till pie crust is golden. Remove from oven, let stand 8-10 minutes before cutting.Serve hot with sliced tomatoes on the side and garnish with chopped parsley all over plate. Stripe plate with spicy catsup mixture if you like.