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Spiced Bacon Twists
Breakfast American

Spiced Bacon Twists

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and set a wire rack over the foil. Use a baking sheet that has sides to catch the grease.
  2. 2 In a small bowl, stir together the brown sugar, mustard powder, cinnamon, nutmeg, and cayenne pepper. Press each slice of bacon into the mixture until coated.
  3. 3 Twist each strip a few times and place on the prepared baking rack.
  4. 4 Bake until bacon is browned and crisp enough to hold its shape, about 30 minutes.

By Wynne

Breakfast Sausage Casserole
Breakfast American

Breakfast Sausage Casserole

4.6

Prep
20 min
Cook
90 min
Total
590 min

Instructions

  1. 1 Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
  2. 2 In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly.
  3. 3 Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
  4. 4 Preheat oven to 350 degrees F (175 degrees C). Cover, and bake 45 to 60 minutes.
  5. 5 Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set
  6. 6 Serve hot and enjoy!

By M.K. Meredith

Cheesy Oven-Scrambled Eggs
Breakfast American

Cheesy Oven-Scrambled Eggs

4.7

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Pour melted butter into a glass 9x13-inch baking dish. Tilt the dish to coat the bottom with butter.
  2. 2 Beat eggs, Cheddar, seasoned salt, hot sauce, and mustard powder together with a whisk in a large bowl. Stream milk into egg mixture while whisking; pour into the baking dish.
  3. 3 Bake in the preheated oven for 15 minutes. Stir, then continue to bake until eggs are set in the middle, 15 to 20 more minutes. Serve immediately.

By amynora

Breakfast Casserole
Breakfast American

Breakfast Casserole

4.5

Prep
20 min
Cook
100 min
Total
600 min

Instructions

  1. 1 Grease a 9x13-inch baking dish.
  2. 2 Cook sausage in a large skillet over medium-high heat until evenly browned, crumbly, and no longer pink in the center, 7 to 9 minutes. Drain and discard any excess grease.
  3. 3 While the sausage is cooking, whisk eggs in a mixing bowl until smooth. Whisk in 2 cups milk, mustard powder, and salt until evenly blended.
  4. 4 Spread bread cubes into the prepared dish; sprinkle sausage over top, then Cheddar cheese. Pour egg mixture over the entire dish. Cover and refrigerate, 8 hours to overnight.
  5. 5 When ready to bake, preheat the oven to 300 degrees F (150 degrees C).
  6. 6 Remove casserole from the refrigerator and uncover. Whisk condensed soup and remaining 1/2 cup milk together in a bowl; pour mixture over casserole.
  7. 7 Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.

By Heather Franks

Overnight Bacon Brunch Casserole
Breakfast American

Overnight Bacon Brunch Casserole

4.7

Prep
10 min
Cook
60 min
Total
560 min

Instructions

  1. 1 Grease a 9x13-inch pan. Layer brioche cubes evenly in the prepared pan.
  2. 2 Cook the bacon in a skillet over medium heat, stirring occasionally, until it is cooked through, about 10 minutes. Remove from heat, including any rendered bacon fat, and allow to cool slightly, about 5 minutes.
  3. 3 Heat a small amount of bacon fat in the same skillet over medium-high heat. Saute onion and bell pepper until soft, 5 to 7 minutes.
  4. 4 Meanwhile, beat eggs in a large bowl. Mix milk, Cheddar cheese, mustard powder, pepper, and salt into the beaten eggs. Mix in bacon and onion-bell pepper mixture when done. Carefully pour the egg mixture over the brioche bread cubes and give it a gentle stir so everything is evenly distributed. Gently press the cubes into the egg mixture as needed, so all the bread cubes are sitting in the liquid. Cover and refrigerate for 8 hours, to overnight.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C).
  6. 6 Bake in the preheated oven on the middle rack until set, the top is browned, and a toothpick inserted into the center of the casserole comes out clean, 45 to 55 minutes. Remove from the oven and allow to cool slightly before serving, 5 to 10 minutes.

By Bloughmag70

Mini Quiche Breakfast Bites
Breakfast American

Mini Quiche Breakfast Bites

4.2

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 36 mini muffin cups with cooking spray.
  2. 2 Whisk eggs and cream together in a bowl. Mix in dill, mustard powder, salt, and pepper. Gently mix in Swiss cheese, ham, onion, and diced peppers. Scoop 1 tablespoon batter into each prepared muffin cup.
  3. 3 Bake in the preheated oven until set in the middle and lightly browned, about 20 minutes. Cool for 5 minutes before serving.

By Mariekan

Sandwich French Toast Casserole
Breakfast American

Sandwich French Toast Casserole

4.5

Prep
15 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a 9x13-inch casserole dish with cooking spray.
  2. 2 Spread butter on one side of each bread slice; top each bread slice with 2 slices ham and 1 slice Swiss cheese. Arrange open-faced sandwiches in the prepared casserole dish, overlapping them to fit.
  3. 3 Whisk milk, eggs, Worcestershire sauce, mustard powder, salt, and pepper together in a bowl; pour milk mixture over the open-faced sandwiches. Allow milk mixture to soak in for at least 15 minutes.
  4. 4 Bake in the preheated oven until eggs are set and casserole is cooked through, about 20 minutes.

By Piques

Overnight Asparagus Mushroom Strata
Breakfast American

Overnight Asparagus Mushroom Strata

4.6

Prep
30 min
Cook
50 min
Total
595 min

Instructions

  1. 1 Melt butter in a skillet over medium heat. Add mushrooms; cook and stir until beginning to brown and most of their liquid has evaporated, about 10 minutes.
  2. 2 Grease a 9x13-inch baking dish. Arrange eight muffin halves, cut-side up, in the bottom of the dish. Tear remaining muffins into smaller pieces and use to fill any open spaces. Sprinkle with 1/2 of the cheese, then top with asparagus pieces, mushrooms, red pepper, and onion.
  3. 3 Whisk milk, eggs, salt, mustard powder, and black pepper together in a bowl; pour over muffins and vegetables. Cover the dish and refrigerate, 8 hours to overnight.
  4. 4 The next day, remove the casserole from the refrigerator and let stand for 30 minutes. Spread remaining cheese over the top.
  5. 5 Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
  6. 6 Bake the casserole in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand for 5 to 10 minutes before cutting into squares.

By Shandeen Gemanis

Breakfast Strata
Breakfast American

Breakfast Strata

4.6

Prep
20 min
Cook
75 min
Total
215 min

Instructions

  1. 1 Generously grease a 9x13-inch casserole dish.
  2. 2 Heat a skillet over medium heat; cook and stir sausage until crumbly and completely browned, about 10 minutes. Transfer cooked sausage to the prepared casserole dish.
  3. 3 Cook and stir mushrooms in the same skillet over medium heat until liquid has been released and mushrooms are lightly browned, 5 to 10 minutes; drain.
  4. 4 Combine mushrooms, bread, eggs, milk, Cheddar cheese, ham, spinach, flour, dry mustard, butter, basil, and salt together in a large bowl; pour over sausage. Cover casserole dish and refrigerate, 2 hours to overnight.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C).
  6. 6 Bake in the preheated oven until a knife inserted into the center comes out clean, 60 to 70 minutes.

By Robynnsmom

Rita's Eggs Strata
Breakfast American

Rita's Eggs Strata

4.6

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Spread butter onto one side of each slice of bread. Cut into quarters. Lay half of the bread, butter side down, in the bottom of a 9x13 inch baking dish. Top with half of the Cheddar cheese and half of the Monterey Jack. Layer the remaining bread over the cheese, and top with the other halves of the cheeses.
  2. 2 In a large bowl, whisk together the eggs, half-and-half, and milk. Stir in the brown sugar, salt, pepper, cayenne, onion powder, mustard powder, and Worcestershire sauce. Pour over the cheese and bread. Cover, and refrigerate at least 6 hours, preferably overnight.
  3. 3 Preheat the oven to 325 degrees F (165 degrees C). Bake the strata uncovered for 1 hour in the preheated oven. Let stand for 10 minutes before serving. Slice and garnish with fresh parsley.

By Kandi Byrd

Chicken and Waffles
Breakfast American

Chicken and Waffles

4.7

Prep
15 min
Cook
30 min
Total
65 min

Instructions

  1. 1 Whisk together eggs, cream, cayenne pepper, 1 tablespoon salt, and black pepper in a large bowl until well combined; set aside. Shake together flour, cornstarch, and 1 tablespoon salt in a paper bag; set aside.
  2. 2 Dip chicken into beaten egg mixture, then place into flour mixture in the bag and shake to coat. Place breaded chicken onto a wire rack; do not stack. Let chicken rest for 20 minutes to allow coating to set.
  3. 3 Heat about 3 inches oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). In small batches, fry chicken until golden brown, 5 to 8 minutes. Remove chicken to a paper towel-lined plate to drain. Set aside or keep warm in a low oven.
  4. 4 Combine mayonnaise, maple syrup, horseradish, and mustard powder in a medium bowl. Set aside.
  5. 5 Preheat the oven's broiler.
  6. 6 Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate.
  7. 7 Place 4 waffles on a cookie sheet. Top each waffle with 2 chicken tenders, 3 bacon slices, and 2 cheese slices.
  8. 8 Cook under the preheated broiler until cheese is melted, 3 to 5 minutes.
  9. 9 Spread 3 tablespoons maple mayonnaise on each of the remaining 4 waffles and place on top of sandwich.

By Switzer

Hot Pepper Sauce - A Trinidadian Staple
Caribbean

Hot Pepper Sauce - A Trinidadian Staple

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Wearing disposable gloves, and being careful not to get any in your eyes or on your skin, roughly chop the habanero peppers. Place the habanero peppers, mango, onion, green onions, and garlic into a blender. Pour in the vinegar, lime juice, and vegetable oil, cover the blender, and pulse until the mixture is very finely chopped. Stop the blender, and add dry mustard powder, salt, curry powder, and lime zest. Blend again until the sauce is smooth. Pour into clean jars, and store in refrigerator.

By Trini

Spicy Barbados Pepper Sauce
Caribbean

Spicy Barbados Pepper Sauce

3.8

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Place the onion, red pepper, Scotch bonnet chiles, papaya, and garlic in a food processor. Pulse until finely chopped. Scrape into a large pot, and stir in the mustard powder, sugar, wine, vinegar, water, and lemon juice.
  2. 2 Bring to a simmer, then reduce heat to medium-low, and continue simmering, stirring frequently until the mixture has thickened, about 1 hour. Once thick, remove from the heat, and stir in the yellow mustard.

By RogerB

Grammy Faith's Mustard Sauce

Grammy Faith's Mustard Sauce

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 In the top half of a double boiler or a medium metal bowl, stir together the mustard powder, white sugar and flour until blended. Gradually stir in the cream so that no lumps form. Place over a pot of simmering water. Cook, stirring occasionally, until thickened, about 15 minutes.
  2. 2 Measure vinegar into a cup, and drop the egg yolk in it. Whisk together with a fork, then quickly stir into the mustard mixture until well blended. Let stand over simmering water until ready to serve. This sauce can also be reheated over simmering water if there is any left over.

By LIBIS

Horseradish Sauce II

Horseradish Sauce II

4.6

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 Pour cream into the container of a blender. Blend on low speed for a minute to thicken slightly. Add blue cheese gradually, then add horseradish and mustard, and blend well. Pour into small sterile jars, and refrigerate for up to one week to blend flavors together.

By Eddie C Jordan

Ham Sauce

Ham Sauce

4.2

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 In a medium bowl, whisk together the sugar, mustard powder and flour. Mix in egg yolks until smooth. Heat half and half in the top half of a double boiler, or in a metal bowl over a pan of simmering water until just short of boiling. Stir in the egg yolk and sugar mixture, and then stir in the vinegar. Continue to stir over simmering water until thickened, about 5 minutes.

By Gail

Raisin Sauce for Ham

Raisin Sauce for Ham

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat brown sugar, cornstarch, and dry mustard in a 1-quart saucepan over medium heat and stir until sugar dissolves, 3 to 5 minutes.
  2. 2 Gradually stir water and lemon juice into brown sugar mixture.
  3. 3 Stir raisins into mixture and bring to a boil, stirring constantly, about 5 minutes.

By TerryWilson

Apricot Brown Sugar Ham
Dinner American

Apricot Brown Sugar Ham

4.7

Prep
Cook
120 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C).
  2. 2 Place ham cut-side down onto a sheet of aluminum foil. Mix brown sugar, apricot jam, and mustard powder together in a small bowl. Brush onto ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose foil around ham and place on a rimmed baking sheet.
  3. 3 Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.

By ROZ21

Egg White Mayonnaise

Egg White Mayonnaise

4.2

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend the egg white, salt, sugar, mustard powder, and lemon juice in a blender until combined; slowly stream the vegetable oil into the mixture while blending, about 1/4 cup at a time, until thick. Refrigerate in an air-tight container until using.

By JILLENA

Mustard Pickled Eggs
Appetizer

Mustard Pickled Eggs

4.1

Prep
5 min
Cook
20 min
Total
4345 min

Instructions

  1. 1 Place the hard-cooked eggs into a 1 quart jar. In a saucepan, stir together the mustard, cornstarch, sugar, turmeric, and salt. Pour in just enough of the cider vinegar to make a paste, then gradually stir in the rest. Bring the mixture to a boil, stirring frequently. Pour into the jars with the eggs. Put the lid on the jar, and refrigerate for a few days before eating for best flavor.

By J. Murphy

Mustard Sauce for Ham

Mustard Sauce for Ham

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 In a small bowl, mix together the flour, sugar and mustard powder until evenly blended. Whisk together the milk and egg yolks in a saucepan, and slowly whisk in the mustard mixture. Stir in the vinegar. Whisking constantly, bring the mixture to a boil over medium heat, reduce heat to low, and simmer until thickened.

By Laurie Keaton

Heavenly Scotch Ham
Dinner

Heavenly Scotch Ham

4.7

Prep
10 min
Cook
120 min
Total
145 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Set the ham with the flat side down in a large roasting pan. In a small bowl, stir together the brown sugar, cornstarch, mustard, cinnamon and Scotch. Brush some of the mixture onto the ham, reserve the rest for basting.
  3. 3 Bake in the preheated oven, basting every 20 minutes, for 2 hours. Remove from the oven and cover loosely with aluminum foil. Let stand for 15 minutes before removing the foil and serving. This ham is delicious served warm, at room temperature or even cold.

By Mazzeppa

Easy Deviled Eggs
Appetizer American

Easy Deviled Eggs

4.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool.
  2. 2 Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg whites; cool and serve.

By Martin