Meal Type: Brunch

Ham and Brie Breakfast Sandwiches

Ham and Brie Breakfast Sandwiches

Ham and Brie Breakfast Sandwiches

A thick slice of toasted brioche gets topped with sliced brie cheese, maple smoked ham, a fried egg and a homemade sweet cherry tomato and garlic confit in this elevated breakfast toastie.

Servings

4

Preparation

15 Mins

Cook Time

10 Mins

Level

Ingredients

¼ cup extra virgin olive oil

12 cloves garlic, thickly sliced

2 cups cherry tomatoes

1 tbsp maple syrup

1 tbsp cider vinegar

¼ tsp each salt and crushed red pepper flakes

1 tbsp butter

4 eggs

4 thick slices bread, toasted

200 g brie cheese, sliced

1 pkg (175 g) sliced Schneiders Maple Smoked Ham

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Directions

In saucepan, heat olive oil over medium heat. Add garlic; cook, stirring occasionally, until fragrant and softened, about 1 minute. Add tomatoes, maple syrup, vinegar, salt and crushed red pepper flakes and 1 tbsp water. Cover, reduce heat to medium-low, and cook, stirring often, until tomatoes are bursting, liquid is reduced and garlic is very soft, 10 to 12 minutes. Set aside to cool slightly.

In large nonstick skillet, melt butter over medium heat; cook eggs, sunny-side up, until whites are set and yolks are cooked to desired doneness, 3 to 5 minutes.

Top each slice of toast with ¼ of the brie, ham, some of the tomato confit and an egg. Top with freshly cracked black pepper, if desired.

Tips: This will make more confit that you’ll need, but it makes an excellent condiment for any eggs, grilled meats, or as an addition to a charcuterie board.

Serve with a crisp green salad.

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Waffles with Bacon-Infused Syrup

Waffles with Bacon-Infused Syrup

Waffles with Bacon-Infused Syrup

The aromas of sizzling bacon and fresh waffles alone make this recipe worth trying. And the taste? Spectacular. Made with our exceptional Butcher Cut bacon, this sweet and smoky syrup will become a brunch staple in your home.

Servings

2-3

Preparation

10 Mins

Cook Time

30 Mins

Level

Ingredients

Waffle Batter

1 cup flour

2 Tablespoons sugar

1 teaspoon baking powder

¼ teaspoon salt

1 cup milk

2 eggs

4 Tablespoons unsalted butter, melted

Syrup

3 slices Schneiders Thick Cut bacon,

cooked per package instructions, roughly chopped

1 cup good quality maple syrup

1 Tablespoon rendered bacon fat

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Directions

Pre-cook bacon slices per package instructions. Place cooked bacon on paper towel-lined plate to drain, and pour bacon fat from pan into heatproof bowl. Set aside.

Preheat waffle iron.

In a small bowl, combine flour, sugar, baking powder and salt and whisk together.

In another small bowl, whisk together the milk and eggs.

Add the milk mixture to the dry ingredients and whisk until smooth, do not overmix.

Add the melted butter and gently whisk to combine.

Cook waffles per your waffle iron instructions.

While your waffles are cooking, in a small pot, combine maple syrup, bacon fat, and chopped bacon.

Bring syrup to boil, then remove from the heat. Let the bacon steep in the syrup for at least 10 minutes before serving.

Generously spoon syrup over waffles and enjoy.

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Spiced Eggs with Sausage & Feta

Spiced Eggs with Sausage and Feta

Spiced Eggs with Sausage & Feta

Spiced Eggs with Sausage & Feta

This delicious brunch dish is inspired by Turkish menemen, and combines eggs, a savoury tomato-sausage mixture and lots of warming spices. Be sure to have lots of crusty bread on hand to soak up all the savoury sauce.

Servings

4

Preparation

10 Mins

Cook Time

10 Mins

Level

Ingredients

8 Schneiders Mini-Sizzlers Breakfast Sausages

1 tbsp extra-virgin olive oil

1 small onion, finely chopped

½ green pepper, diced

½ tsp dried oregano

½ tsp Aleppo pepper or hot paprika

1 tbsp tomato paste

2 tomatoes, cored and diced

½ tsp salt

1 tbsp butter

8 eggs, lightly beaten

½ cup crumbled Feta cheese

1 tbsp chopped fresh parsley

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Directions

Follow package directions to cook breakfast sausages in a large skillet. Remove to cutting board; cut into bite-size pieces.

Wipe out skillet and return to medium-high heat; pour in olive oil. Cook onion and green pepper, stirring occasionally, until softened, about 5 minutes.

Add oregano, Aleppo pepper and tomato paste; cook, stirring, until slightly darkened, about 1 minute. Add tomatoes and half of the salt; reduce heat and simmer until saucy and thickened, about 3 minutes. Return sausages to pan, stirring to combine.

Meanwhile, in separate large nonstick skillet, melt butter over medium heat. Add eggs and remaining salt. Cook egg mixture, stirring gently, until eggs are creamy and just set, about 3 minutes.

Remove both pans from heat. Spoon eggs into sausage mixture, gently spooning some of the sauce over eggs. Sprinkle with feta and parsley.

Tip: Serve with crusty bread.

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Sweet ‘n Savory Breakfast Sausage Wafflewiches

Sweet ‘n Savory Breakfast Sausage Wafflewiches

Sweet ‘n Savory Breakfast Sausage Wafflewiches

Sweet ‘n Savory Breakfast Sausage Wafflewiches

Waffles, breakfast sausage, eggs and maple syrup make the best possible mix of sweet and savoury in this morning-after-new-years hunger-smashing combo.

Servings

3

Preparation

10 Mins

Cook Time

7 Mins

Level

Ingredients

1 tbsp butter

3 eggs

3 bakery-style Belgian waffles (or frozen waffles), toasted

3 tbsp maple syrup

1 pkg (375 g) Schneiders® Breakfast Rounds, cooked according to package instructions

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Directions

In large skillet, melt butter over medium heat.

Crack eggs into skillet. Cook until whites are set and yolks are desired doneness, 3 to 5 minutes.

Arrange waffles on each of 3 plates; drizzle with half of the maple syrup. Top each with 2 sausage rounds and an egg. Drizzle with remaining syrup.

Tips: Garnish with salt, pepper and chopped fresh chives.

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Hot Turkey & Ham Croque Monsieur

Hot Turkey and Ham Croque Monsieur

Hot Turkey & Ham Croque Monsieur

Hot Turkey & Ham Croque Monsieur

What’s better than cheese on a sandwich? Cheese on both the inside and the outside, paired with our delicious Deli Best Oven Roasted Turkey & Ham. With slight heat from Jalapeno Cheddar, this twist on a French classic is sure to please.

Servings

4

Preparation

15 Mins

Cook Time

15 Mins

Level

Ingredients

150 g thinly sliced Schneiders® Deli Best Oven Roasted Turkey Breast

150 g thinly sliced Schneiders® Deli Best Oven Roasted Ham

8 slices country-style bread

⅓ cup red pepper jelly

®

4 slices jalapeno Cheddar cheese

Easy Cheese Sauce:

1 cup milk (3.25%)

3 tbsp all-purpose flour

¾ cup grated old white Cheddar cheese

1 tbsp Dijon mustard

¼ tsp ground nutmeg

¼ tsp kosher salt

¼ cup unsalted butter, softened

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Directions

Easy Cheese Sauce: Whisk together milk and flour in medium saucepan; heat, whisking constantly, over medium heat until bubbling and thickened. Add cheese gradually, whisking constantly, until melted and smooth. Whisk in mustard, nutmeg, and salt. Keep warm.

Meanwhile, preheat oven to 425°F. Butter both sides of each slice of bread and place on large, rimmed baking sheet. Bake until light golden, about 6 minutes.

Flip toast over and spread half of the slices evenly with red pepper jelly. Top with turkey, ham and jalapeño cheddar cheese. Top with remaining toast slices; spoon cheese sauce over tops of sandwiches, evenly.

Meanwhile, preheat broiler. Broil sandwiches on centre rack of oven until golden, about 2 minutes.

Tips: Serve with spicy pickled beans, sweet bread & butter pickles, and/or honey Dijon mustard.

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One Skillet Sausage Breakfast

One Skillet Sausage Breakfast

One Skillet Sausage Breakfast

One Skillet Sausage Breakfast

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Servings

2

Preparation

5 Mins

Cook Time

25 Mins

Level

Ingredients

6 Schneiders® Mini Sizzlers® Breakfast Sausages

2 large Eggs

1 Vine of cherry tomatoes

1 tbsp Chopped fresh chives

1 tbsp Chopped fresh parsley

1 tsp (5 mL) Olive oil

Sea salt flakes

Coarsely ground black peppercorns

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Directions

Follow package directions to cook 6 Schneiders® Mini Sizzlers® breakfast sausages in a 10” cast iron skillet. While the Schneiders® Mini Sizzlers® sausages are cooking, wash and dry your fresh herbs, chop finely and set aside.

When the Schneiders® Mini Sizzlers® sausages are cooked through, remove from skillet and keep warm.

Gently wash your cherry tomatoes so they remain on the vine. Place in the same skillet over medium-high heat and sear until the bottoms start to blister, approximately 1-2 minutes. Remove from skillet and set aside.

Adjust stove to medium, pour in olive oil and spread evenly over the entire surface of the skillet. Crack in 2 eggs and continue to cook over medium heat until the whites have set, approximately 2-3 minutes.

Place warm Schneiders® Mini Sizzlers® sausages and vined tomatoes back into the skillet, sprinkle with chopped chives and parsley and season to taste.

Enjoy!

Notes:
For perfect eggs, try cracking into a small ramekin first and gently transfer them into the skillet.

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Savoury Custard & Ham Toasts

Savoury Custard and Ham Toasts

Savoury Custard & Ham Toasts

Savoury Custard & Ham Toasts

This twist on viral golden custard toast is made savoury by using brioche buns and an addition of oven-roasted ham, sauteed mushrooms and a little cheese.

Servings

4

Preparation

8 Mins

Cook Time

8 Mins

Level

Ingredients

2 tbsp butter

1 pkg (227 g) button or cremini mushrooms, sliced

1 small shallot, minced

1 clove garlic, minced

¼ tsp sea salt

2 brioche hamburger buns, split

120 g sliced Schneiders® Deli Best Oven Roasted Ham

1 egg

¼ cup Greek yogurt

1 tbsp maple syrup

¼ cup freshly grated Parmesan cheese

2 green onions, sliced

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Directions

Melt butter in skillet over medium heat; add mushrooms. Sauté until just starting to brown. Add shallots, garlic, and salt; cook until browned, 2 to 3 minutes.

Preheat air fryer to 350°F. Arrange burger bun halves, cut side up on work surface. Using small jar, press into centre of each bun half to create a well. Line well with ham; top with sautéed mushrooms.

In bowl, whisk together eggs, yogurt, and maple syrup. Pour into each ham “cup”, over top mushrooms; sprinkle with cheese.

Place in air fryer and cook until set and golden, about 8 minutes. Garnish with green onions.

Tips: Serve with a green salad.

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Applewood Smoked Ham Breakfast Bake

Applewood Smoked Ham Breakfast Bake

Applewood Smoked Ham Breakfast Bake

Applewood Smoked Ham Breakfast Bake

This easy casserole combines all your breakfast favourites in a simple skillet bake. Make a batch and then cut it into individual servings to refrigerate or freeze and then reheat for future quickie breakfasts throughout the week or month.

Servings

8

Preparation

10 Mins

Cook Time

15 Mins

Level

Ingredients

2 tbsp vegetable oil

1 onion, diced

1 red bell pepper, diced

4 cups baby spinach

1 Schneiders® 175 g Applewood Smoked Ham Steak, diced

2 cups frozen diced or shredded hash browns

¼ tsp each salt and pepper

8 eggs, lightly beaten

⅔ cup shredded Cheddar cheese

1 green onion, sliced

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Directions

Preheat oven to 375°F.

In large non-stick, ovenproof skillet, heat oil over medium heat; sauté onions and bell peppers until tender, about 5 minutes. Add spinach; sauté until wilted, about 2 minutes. Remove from heat and let cool slightly in skillet.

Stir ham, hash browns, salt and pepper into vegetable mixture; pour in eggs and mix well. Sprinkle with cheese and green onion.

Bake until eggs are set in centre, about 30 minutes. Cool for 10 minutes before cutting and serving. (Make-ahead: Let cool; cut into individual portions. Transfer to airtight container; refrigerate for up to 3 days or freeze for up to 1 month. Reheat in microwave.)

Tips: Use whatever cheese you have on hand

You can ovenproof your skillet up to 375°F by wrapping the plastic handle in a double layer of heavy-duty foil.

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Bacon Japanese-Style Pancakes

Bacon Japanese-Style Pancakes

Bacon Japanese-Style Pancakes

Bacon Japanese-Style Pancakes

Okonomiyaki is a Japanese delicious savoury pancake dish. Topped with squiggles of oyster sauce and mayo and a scattering of garnishes, this recipe will bring the fun and flavour to your brunch table.

Servings

4

Preparation

10 Mins

Cook Time

45 Mins

Level

Ingredients

1 cup all-purpose flour

1 tsp baking powder

1 tsp granulated sugar

½ tsp salt

8 eggs

2 green onions, thinly sliced

1 tbsp vegetable oil

1 pkg (397 g) coleslaw mix

6 slices Schneiders® Hickory Smoked Classic Cut Bacon

1/3 cup ketchup

3 tbsp oyster sauce

1 tbsp Worcestershire sauce

1/3 cup mayonnaise

1 tbsp lemon juice

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Directions

Preheat oven to 350°F.

In medium bowl stir dry ingredients together. In large bowl whisk eggs with 2 tbsp water. Whisk in flour mixture, just until combined. Stir in green onions.

Heat oil in 12-inch heavy cast-iron or other= oven-safe skillet over medium heat. Stir-fry

coleslaw mix until wilted, about 5 minutes. Transfer to plate. Wipe pan clean. Return skillet to heat.

Lay strips of bacon on the bottom of the pan and cook, until rendered and starting to turn golden, 3 to 5 minutes. Turn over; evenly sprinkle with

cooked cabbage mixture. Pour batter evenly over top. Cook for 2 minutes and then transfer

to oven.

Bake until sides are golden and batter is set, 25 to 30 minutes.

Meanwhile, in small bowl, stir together ketchup, oyster sauce and Worcestershire sauce and

set aside. In separate bowl, mix together mayonnaise and lemon juice.

Run a spatula around edges of pancake to loosen; flip onto a plate, bacon side up.

Drizzle both sauces over top of pancake just before serving.

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Bologna-Stuffing Egg Cups

Bologna-Stuffing Egg Cups

Bologna-Stuffing Egg Cups

Bologna-Stuffing Egg Cups

Slices of bologna perfectly line the inside of the wells of a muffin tin, leaving the perfect cup shape to hold a few little delicious brunch-y ingredients. Whether a brunch or light lunch with a salad, this is the perfect way to use up your leftover bread stuffing.

Servings

6

Preparation

5 Mins

Cook Time

20 Mins

Level

Ingredients

12 slices Schneiders® Blue Ribbon Thin Sliced Bologna

1 cup leftover prepared bread stuffing

1 cup shredded Cheddar cheese

12 eggs

¼ tsp each salt and pepper

1 green onion, chopped

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Directions

Preheat oven to 375°F.  

Grease a muffin tin or 12 ramekins. Press a slice of bologna into each cup to line it and come up the sides; add 1 heaping tbsp of stuffing, a sprinkle of cheddar and one cracked egg into the cup. Lightly season with salt and pepper.

Bake for 15 to 20 minutes or until eggs are set to desired doneness.

Let cool on rack for 3 minutes; remove from pan to plates. Sprinkle with green onions.

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