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Huevos Rancheros Casserole & Caramelized Apple French Toast Casserole
Preparing some breakfast favorites in casserole form is an easy way to prepare a delicious Sunday brunch. Both dishes can be prepped the day before, placed in the oven in the morning and in forty minutes you can enjoy a stress free brunch. The egg casserole will cook in approximately 30 minutes and the French toast in approximately 40 minutes.
12 - corn tortillas
1 - 30oz can black beans
3 - cups prepared salsa
3 - cups Mexican blend shredded cheese
6 - eggs
Garnish of chopped scallions, cilantro and avocado
Caramelized Apple French Toast Casserole
1 - loaf cinnamon or plain challah bread, cut into ¾” thick slices
6 - large eggs
1 ½ - cups half and half
1 - teaspoon vanilla
Pinch of salt
3 - large tart apples such as Granny Smith, peeled and sliced
4 - tablespoons unsalted butter
¼ - cup of brown sugar
1 - teaspoon ground cinnamon
Preheat the oven in the Convection or Convection Bake Mode 350 degrees.
Spray a 9 x 13” casserole dish with a light coating of oil. Layer 4 of the tortillas into the bottom of the casserole dish, spread a cup of salsa over the tortillas and top with ½ of the beans and 1 cup of cheese. Repeat the layers.
Top with the last 4 tortillas, spread the last cup of salsa over the tortillas and top with the rest of the cheese adding more if needed to cover completely.
Make 6 nests in the cheese and crack an egg into each one.
Back on the upper rack for 25 - 30 minutes until the eggs are set.
(Note if preparing the night before only crack the eggs into the cheese when ready to bake)
Caramelized Apple French Toast Casserole
Butter a 9 x 13 oven casserole dish, and arrange the bread slices in an overlapping pattern in the pan. Whisk the eggs, half and half, vanilla and salt together in a large bowl and pour over the bread slices. Let the bread sit to soak up the custard while you prepare the apples, pushing them down gently from time to time so they are completely submerged in the custard.
Melt the butter in a large skillet over moderate heat and sprinkle in the brown sugar, stirring to dissolve. Cook for a few minutes then stir in the apples and cinnamon and continue cooking over medium high heat, stirring often until the apples have softened and the sugar has slightly caramelized. Set aside to cool before spreading over the bread and custard.
Heat the oven Convection or Convection Bake 350 degrees and bake for 35 - 40 minutes until golden and slightly puffed. Gently heat some maple syrup and pour over the casserole before serving.
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Almond Orange Olive Oil Cake
One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.
1 - cup whole raw almonds lightly toasted and cooled
¾ - cup twice-sifted cake flour
1 ½ - teaspoons baking powder
Pinch of kosher or sea salt
4 - large eggs
1 - cup sugar
1 - teaspoon vanilla extract
Finely grated zest of one small orange or Meyer lemon
⅔ - cup extra virgin olive oil
Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely.
Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.
Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.
Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.
In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.
In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.
On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended.
Pour the batter into the prepared pan and bake until firm to the touch in the center. Cook in the pan for 10 minutes before inverting onto a rack.
Recipe from “Wine Country Table ” author Janet Fletcher