Breakfast Recipes

Sunrise Fritatta
By Dawn Glass of
Butterfield Bed & Breakfast, Julian, CA.
Serves 8 - 10

1 30-oz. bag shredded hash brown potatoes,
defrosted
2 Tbsp. olive oil
1 12-oz. package bulk sausage
1 Bunch green onions, sliced, top only
1 Zucchini, chopped
1 Bunch asparagus or 1-14oz. can
artichoke hearts drained & chopped
1 8oz container sliced mushrooms, chopped (optional)
10 eggs
2 Tbsp. prepared mustard
¼ Cup. butter, melted
2 Cup milk
1 ½ Cup Jack cheese, grated

Preheat the oven to 350° F. In a large 12" skillet, heat the oil.
Add the hash browns and sauté on medium-low heat until browned. Pat the browned hash browns in the bottom of the pan to make a crust. In a separate skillet, brown the sausage. Add the sliced onions and sauté until softened. Add the zucchini, asparagus, and mushrooms, cooking until tender. Remove from heat and drain any fat.

Beat the eggs and mustard together. Add the butter and milk, beating until well blended. Spread the sausage and vegetable mixture evenly over the potato crust. Gently pour the egg mixture over the top of the sausage and vegetable mixture so as not to disturb. Sprinkle the grated cheese evenly over the top of the egg mixture. Bake for 1 hour in the center of the oven…too close to the oven floor will burn the potato crust. Cut into wedges and serve with Sweet Tomato Salsa

Fennel & Feta Cheese Frittata
By Teresa Johnson, of
Alpine’s Bread Basket Restaurant & Bakery,
in Alpine, CA. Visit her cooking website: www.GoodLookinCookin.com

2 Tbsp. extra-virgin olive oil
1 Small vidalia onion, thinly sliced
Kosher salt or regular salt (optional)
1 Fennel bulb-halved,
cored & coarsely chopped
1 Tsp. minced fresh marjoram
Freshly ground pepper
8 Large eggs
2 Tbsp. butter
½ Cup crumbled feta (about 2 oz.)
1 Tbsp. coarsely chopped fresh basil

Preheat the oven to 350 degrees. Heat the oil in a 9-inch nonstick ovenproof skillet. Add the sliced onion, season with kosher salt and cook until softened, about 3 minutes. Add the chopped fennel and minced marjoram and season with salt. Cook over low heat, stirring occasionally, until the fennel is softened, about 5 minutes. Season the sautéed vegetables with pepper and transfer them to a plate.

In a medium bowl, whisk the eggs and season with salt and pepper. Melt the butter in the skillet and add the eggs. Spoon the sautéed vegetables evenly over the eggs and dot with the crumbled feta. Bake the frittata for about 12 minutes, or until the eggs are just set. Slide the frittata onto a large serving plate and sprinkle with the chopped basil. Let the frittata cool slightly, then cut into wedges and serve warm or at room temperature.

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