vacation breakfast Archives - 2 Sisters 2 Cities

I have been looking through my pictures on my computer and found a couple of recipe that I forgot to share before I moved. This scone recipe is one of my favorites. I have brought these with me to M’s rental in Nantucket and also to a bachelorette party on Fire Island last summer. Apparently these are the scones to bring when you are visiting an island. These cranberry orange scones are the perfect breakfast pastry and are so enjoyable with a cup of coffee or tea. I remember having many perfect mornings in Nantucket with my sisters sitting outside with a cup of coffee and these scones.

Cranberry Orange Scones

Author: 2 Sisters 2 Cities

Ingredients

4 cups plus ¼ cup AP flour
¼ cup sugar
2 tbsp. baking powder
2 tsp. kosher salt
1 tbsp. grated orange zest
1½ cups of cold unsalted butter, diced (3 sticks)
4 large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tbsp. water or milk, for egg wash
½ cup confectioners' sugar, plus 2 tbsp.
4 tsp. freshly squeezed orange juice

Instructions

Preheat oven to 400 degrees
In the bowl of a mixer combine 4 cups flour, sugar, baking powder, salt, and orange zest
Add the cut up cold butter and turn mixer on to the lowest speed until the butter is the size of peas.
In a separate bowl combine the eggs and heavy cream and then mix them into the butter mixture with the mixer speed on low. Mix until all ingredients are combined and the dough is still a little lumpy.
In another bowl mix the dried cranberries with ¼ cup of flour. Stir into dough on a low speed.
Dump the dough onto a well-floured surface and knead into a ball, making sure your hands are well-floured too.
Roll out to ¾ inch thickness with a floured rolling pin. There will still be visible bits of butter in the dough.
Cut out the scones with a floured 3 inch fluted circle cookie cutter. Take scraps of dough and form into a ball and roll out again until all of the dough is used.
Place the scones on a baking pan lined with parchment paper or a non-stick silicone mat.
Brush the tops of the scones with egg wash and then sprinkle with sugar.
Place baking sheet in oven and bake for 20 to 25 minutes until tops are lightly browned and scones are firm to the touch. Let scones cool.
To make Icing: Sir together the confectioners' sugar and orange juice until smooth and then drizzle on cooled scones.

Source- Adapted from Ina Garten on Foodnetwork.com

A few weeks ago when I was visiting my parents, I tried some egg and sausage sandwiches that my mom had prepared ahead of time and froze. They are just glorified Egg McMuffins, but I was very surprised at how great they tasted after being frozen and then reheated in the microwave. I made a batch a few weeks ago and we went through them so quickly that we are already on our second batch. They are a great grab-n-go breakfast when you are short on time.

This recipe would also be such an easy way to serve a crowd, especially if you wanted something ready completely ahead of time. I’m definitely bookmarking this recipe to make ahead and pack in a cooler for future trips – all you need is a small freezer and microwave to prepare these egg sandwiches once you get to your ski condo, beach house, summer-getaway cabin, etc.

Freezer Sausage, Egg, & Cheese Breakfast Sandwiches Recipe:

5.0 from 2 reviews

Freezer Sausage, Egg, & Cheese Breakfast Sandwiches

Author: m

Recipe type: Breakfast

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 12

Ingredients

12 eggs
12 English muffins (I used whole-wheat)
12 breakfast sausage patties
3 cups shredded cheddar cheese
salt and pepper to taste
cooking spray

Instructions

Preheat broiler on oven. Split the English muffins and place on a large baking sheet. Toast both sides under broiler (1-2 minutes). Set English muffins aside. Turn off broiler and preheat oven to 400 degrees.
Cook sausage patties in a frying pan until completely cooked and nicely browned. Set sausage patties aside.
Crack all the eggs into a large measuring cup, add salt and pepper (to taste), and whisk thoroughly. Spray a 12-cup muffin tin with cooking spray and pour the egg mixture evenly into the 12 cups. Bake for 10-12 minutes, or until the eggs are set.
Remove eggs from oven and top each cup evenly with the shredded cheese. Return to oven until cheese is just melted. Remove from oven.
Assemble the sandwiches in the following order: 1 English muffin half, one egg and cheese round, one sausage patty, 1 English muffin half.
Once the sandwiches are cool, wrap each one individually in plastic wrap and place each wrapped sandwich into a resealable freezer bag.
To reheat- Remove plastic wrap and wrap egg sandwich in a paper towel. Microwave for 1 and ½ to 2 minutes (depending on the strength of your microwave.)

Source: Adapted from Foodie with Family