Ham and Biscuit Egg Bake

*Recipe courtesy of our vendor partner Pillsbury.

• • • Heat oven to 350°F. Place biscuits on cutting board; let stand 10 minutes to thaw.
    • In small microwavable bowl, microwave broccoli uncovered on High 1 minute; drain on paper towel.
    • In medium bowl, beat eggs, milk and mustard with wire whisk until blended.
    • Stir in ham, cheese and broccoli.
    • Spray 8x4-inch (1-quart) glass loaf dish or 1-quart casserole with cooking spray.
    • Cut each biscuit into 8 pieces; arrange evenly in dish. Pour egg mixture over biscuit pieces in dish.
    • Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture.
    • Bake 30 to 35 minutes or until edges are golden brown and center is set.
    • Let stand 5 minutes before serving.

One Skillet Sausage and Veggie Hash

• • • 2 large russet potatoes, scrubbed, washed and dried
    • 1 package BUTTERBALL® Everyday Smoked Dinner Sausage (13 ounces)
    • 3 medium bell peppers
    • 1 small yellow onion, diced
    • 1 tablespoon olive oil
    • 3 tablespoons unsalted butter
    • 1 teaspoon minced garlic
    • 2 teaspoons dried parsley flakes
    • 1 teaspoon Italian seasoning
    • ½ teaspoon paprika
    • Salt and black pepper
    • Eggs, fresh chopped parsley and chopped green onions (optional)

• • • Poke holes in potatoes with fork. Place potatoes on microwavable dish; microwave on HIGH 5 minutes. Flip and microwave 3 to 5 minutes. Remove and allow to cool.
    • Cut sausage into thin slices and chop bell peppers.
    • Heat oil in large Dutch oven over medium-high heat until sizzling. Add sausage; cook 4 to 5 minutes or until lightly browned. Remove sausage to plate.
    • Add butter; cook and stir 1 minute. Add bell peppers and onion.
    • Meanwhile, dice potatoes (remove skins, if desired). Add potatoes to Dutch oven; cook and stir 4 to 7 minutes or until vegetables are crisp-tender and potatoes have crisp exterior.
    • Add garlic, parsley flakes, Italian seasoning, paprika, salt and black pepper. (If you want eggs, make four "wells" in hash; crack eggs into wells. Add eggs before vegetables are finished so they don't get too browned. Cook until whites are set.)
    • Top with fresh parsley or green onions, if desired. Season with additional salt and black pepper.

 Apple Muffins with NUTELLA® Hazelnut Spread

• • • 1/4 cup firmly packed brown sugar
    • 1/4 cup all-purpose flour
    • 2 tbsp cold butter, diced

• • • Preheat oven to 350°F. Line 12 muffin cup pan with paper liners.
    • In bowl, whisk flour with baking powder, baking soda and salt.
    • In separate bowl, whisk brown sugar with applesauce, vegetable oil, eggs and vanilla.
    • Add flour mixture to wet ingredients and stir until combined. Fold in apples.
    • Pour mixture into lined muffin cups dividing evenly among the 12 cups.
    • Prepare streusel topping in bowl by whisking brown sugar with flour. Using fingertips or pastry cutter, combine flour mixture with butter until crumbs form.
    • Divide topping evenly over muffins.
    • Bake for 20 minutes, or until golden on top and tester comes out clean when inserted into center of muffin. Let cool completely.
    • Fit pastry bag with plain tip and fill with Nutella® hazelnut spread. Insert tip into center bottom of each muffin. Squeeze to fill each with about 2 tsp of Nutella® hazelnut spread.
    • Squeeze remaining Nutella® hazelnut spread over the top of muffins.

Bananas Foster French Toast

• • • 8 slices cinnamon bread, cut into 1/2-inch cubes (about 8 cups)
    • 8 eggs
    • 1 cup milk
    • 2 1/2 cups real maple syrup
    • 1 teaspoon rum extract
    • 6 ripe bananas, cut into 1/2-inch slices
    • 1 cup chopped pecans

• • • Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray.
    • Arrange bread cubes in baking dish.
    • In large bowl, beat eggs, milk and 1/2 cup of the maple syrup with wire whisk.
    • Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.
    • Heat oven to 350°F. Uncover; bake 35 to 40 minutes or until golden brown along edges.
    • Let stand 7 to 10 minutes before serving.
    • Meanwhile, in medium microwavable bowl, microwave remaining 2 cups maple syrup uncovered on High 1 to 2 minutes, stirring every 30 seconds, until warm.
    • Stir in rum extract.
    • Sprinkle banana slices and pecans evenly over bread; drizzle with 1 cup of the warmed syrup mixture.
    • Serve immediately with remaining syrup.

Visit your local Brookshire Brothers for all your breakfaSt and family meal needs!