Sturgeon Bay Visitor Center News
Rise and Shine Recipes: Start Your Day the Door County Way
The holidays are about gathering with our friends and family. It’s a time to fondly recall the past, revel in the present and make memories we’ll cherish for years to come. While our family traditions may vary, food is a universal aspect of any holiday celebration.
With the spirit of the season upon us and Christmas just a few days away, we invite you to rise and shine the Door County way with some of our favorite local breakfast recipes. After all, it’s the most important meal of the day. Indulge with delectable goods from our home to yours!
Coffee Can Breakfast Bread
Created by Marie of Brandon, FL for the 2015 Door County Coffee Recipe Contest. Reprinted with permission of Door County Coffee.
1 lb. bacon
1 cup dried, chopped dates
¼ cup butter softened
1 tsp. baking soda
½ tsp. salt
¾ cup brown sugar
1 cup Door County Coffee Breakfast Blend Single Serve brewed coffee
1 large egg
2 tsp. vanilla
1 tsp. cinnamon
2 tbsp. maple syrup
1 ¾ cups all-purpose flour
½ tsp. baking powder
1 cup roasted, chopped pecans
8 ounces cream cheese
2 tbsp. half and half
Preheat oven to 350 degrees. Grease two (2) 22-ounce clean aluminum cans (a greased 8 ½” X 4 ½” loaf pan may be substituted). Brew the single serve Door County Breakfast Blend coffee. Cut bacon into small pieces and cook it in a saucepan over medium heat stirring often until slightly crispy. Drain and set aside. In a large bowl, place dates, butter, baking soda, salt, brown sugar and coffee. Whisk to combine and let sit 10 minutes or until cool. When mixture is cool, add egg, vanilla, cinnamon, maple syrup, flour and baking powder. Whisk gently to combine. Fold in three-quarters of the cooked bacon (reserving the last quarter) and pecans. Divide bread between the two cans, filling ¾ of the way to the top of the can. Place cans on a baking sheet. Bake for 40-50 minutes until a skewer inserted into the middle comes out clean. While bread is baking, mix cream cheese with remaining bacon and half and half. Refrigerate until ready to serve. Remove bread from the oven and let cool in the cans for about 10-15 minutes. Gently turn out bread onto a rack to cool. Let the bread cool completely before slicing. Slice and serve with bacon cream cheese.
This bread can be made ahead of time and will keep well for several days in the refrigerator or at room temperature wrapped in cellophane. It can also be frozen. Thaw in the refrigerator the day before serving.
No Crust Quiche
Recipe reprinted with permission of Eddy Allen of WDOR from Door County Recipes Old and New and a Little Local Lore by Dolores Allen
¾ lb. bacon
2 cups chopped onion
2 cups shredded cheese (cheddar, mozzarella, or Swiss)
2 tbsp. flour
salt to taste
½ tsp. pepper
¼ tsp. nutmeg
2 ½ cups milk
Preheat oven to 375 degrees. Cut bacon into small pieces and fry it to a crisp. Drain and set aside. Sauté chopped onion in 3 tbsp. of bacon fat or butter until tender. Combine bacon and onion. Spoon bacon and onion mixture into a buttered 9” X 13” pan then cover with cheese. Mix eggs, flour, salt, pepper, and nutmeg until well beaten. Add milk to mixture and beat some more. Pour eggs over cheese, bacon, and onions. Bake for 40 minutes or until set.
Scofield House Egg, Cheese, and Sausage Strata
Reprinted with permission of Vicki Klein from A Taste of the Scofield House Cookbook
2 lbs. bulk pork sausage
1 can cream of mushroom soup
8 oz. sour cream (or sour half & half)
4 whole English muffins
6 eggs (extra large or jumbo)
2 ½ cups milk (2% or skim)
1 lb. grated Monterey Jack cheese
Finely grated green pepper (optional)
Brown and drain sausage. Mix soup and sour cream. Crumble muffins into an 8” X 12” greased pan. Mix eggs and milk together in a separate bowl. Layer ½ sausage, ½ shredded cheese, ½ soup/sour cream mixture and green peppers on top of crumbled muffins. Repeat layers ending with soup mixture and smooth the top layer with a spatula. Pour milk/egg mixture over all. Poke with a sharp knife to absorb liquid. Sprinkle top with paprika and let stand in refrigerator overnight or freeze (cover with plastic wrap and foil to freeze). Bake uncovered at 350 degrees for one hour. If frozen, thaw before baking. Once baked, let dish cool for 5 minutes before slicing and serving.
Baked Cherry French Toast
Reprinted with permission of the White Lace Inn
1 loaf of white bread
4 cups frozen Door County cherries (rinsed and drained)
½ loaf of French bread
1 ½ cups milk
1 ½ cups half & half
2 tsp. vanilla extract
½ tsp. nutmeg
½ tsp. cinnamon
½ cup sugar
½ cup butter, soft or melted
1 cup brown sugar
2 tbsp. dark corn syrup
1 cup chopped walnuts
Cut the loaf of white bread into cubes. Place the cubes into a greased 9” X 13” pan. Spread cherries over the bread. Cut ten 1” slices of French bread and place them on top of the cherries. Beat the eggs well, add milk, half & half, vanilla, nutmeg, cinnamon, and sugar and beat again. Pour egg/milk mixture over the French bread slices. Melt butter and add brown sugar, corn syrup and walnuts. Spread topping mixture over the bread. Cover and refrigerate overnight. Preheat oven to 350 degrees. Bake uncovered for 50-60 minutes. Cover with tinfoil for the last 15 minutes to keep it from getting too brown (optional). Let cool for 10 minutes before slicing and serving.
*Apples, a mixture of apples and cranberries, or other fruits may be substituted in place of cherries. Experiment and enjoy!