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Breakfast


Crème Brulee French Toast


1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons Light Karo Syrup
6 (1-inch thick) slices Challah bread
5 eggs
1½ cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)
1/4 teaspoon salt

Melt butter in a small saucepan over medium heat. Mix in brown sugar and Karo Syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.

Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.

Preheat oven to 350°F. Remove the dish from the refrigerator, and bring to room temperature.

Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

Makes 6 servings

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Asparagus and Goat Cheese Frittata


12 eggs
4 tbsp. finely chopped fresh chives
¼ cup chopped fresh parsley
2 oz. imported prosciutto, cut into 1/4-inch strips
1 tsp. salt
Freshly ground pepper, to taste
6-8 oz. goat cheese, crumbled
2 lb. asparagus, tough ends trimmed, spears steamed until just tender and cooled
3 tbsp. unsalted butter

In a bowl, whisk together the eggs, chives, parsley, prosciutto, the salt and pepper. Stir in 4 oz. of goat cheese.

Cut enough asparagus ends into 1/4-inch lengths to measure 3/4 cup and add to the egg mixture. Reserve the remaining asparagus spears.

In a skillet over medium heat, melt 1 Tbs. of the butter. Add the egg mixture and cook, scraping the sides and bottom of the pan with a rubber spatula to allow the uncooked eggs to flow underneath, 3 to 4 minutes. Place a second pan upside down on top of the skillet containing the egg mixture and cook for 6 to 8 minutes more.

Remove from the heat, uncover the skillet by removing the top pan and arrange the reserved asparagus spears on top of the frittata in a spoke formation.

Meanwhile, set the pan that was used as the lid on a burner over medium heat and melt the remaining 1 Tbs. butter.

Place the pan upside down on top of the skillet containing the cooked eggs and flip the frittata into the 2nd pan. Cook, covered, for 10 to 12 minutes.

Flip the frittata back into the original skillet, then slide the frittata onto a serving plate. Let stand for 5 minutes. Top the frittata with the remaining cheese and serve.

Serves 8

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Bacon Mushroom Strada


½ lb. bacon, diced into 1” pieces
½ lb. baby portabello or white mushrooms
½ cup sweet Vidalia onion
8 large eggs
3 cups whole milk
2 tbsp. honey Dijon mustard
1 tsp. garlic salt
Fresh ground black pepper to taste
1 ½ cups smoked cheddar cheese, grated
1 ½ cups white cheddar cheese, grated
1 loaf Heinen’s Asiago or 4 cheese bread cut into 1 ½ “ cubes

In a large sauté pan, render bacon until crispy. Remove bacon from the plan.
Add mushrooms and onions to the bacon grease. Cook until onions are transparent – about 8 minutes. Remove pan from the heat. Put cooked ingredients into a small bowl to cool.

In a large bowl, add milk, eggs, mustard and seasonings then mix together until eggs are frothy.

Lightly oil a 13x9” oven proof pan. Add the cubed bread, grated cheeses to the pan. Pour the egg mixture over the bread cubes. Cover and refrigerate overnight.

Preheat oven to 350 degrees – bake for 45-60 minutes. Let stand 10 minutes before cutting into squares.

Serves 8

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Baked Oatmeal


3 cups quick-cooking oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
¼ cup dried cherries (or mini chocolate chips or any fruit)
2 eggs
1 cup milk
1 teaspoon vanilla
1/2 cup butter, melted
Additional milk for serving

Preheat oven to 350°.
In a large bowl combine oats, brown sugar, baking powder, salt and cinnamon. In another bowl, whisk eggs, milk, vanilla extract and melted butter. Stir into oat mixture until blended.
Spoon into a greased 9-in. square baking pan. Bake 40-45 minutes or until set. Serve warm with milk.

Note:
Recipe can easily be doubled. Any fresh or dried fruit can be added to the recipe.

Serves 6

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Oven Baked French Toast with Berries


6 eggs
1 cup half-and-half
2 tbsp. sugar
Finely grated zest of 1 orange
3/4 tsp. almond extract
1/2 tsp. orange extract
8 thick slices challah or other egg bread, preferably day-old
Canola oil
1 cup sliced almonds
1 cup fresh or frozen raspberries or strawberries
Pure maple syrup for serving

Preheat an oven to 350°F.

In a large shallow bowl, whisk together the eggs, half-and-half, sugar, orange zest, almond extract and vanilla.

Add the bread to the egg mixture and turn gently to coat evenly. Let stand until the bread has soaked up some of the egg mixture, about 1 minute.

Place a large skillet over medium heat until hot. Lightly oil the griddle. Spread the almonds on a plate. Remove the bread, 1 piece at a time, from the egg mixture, letting the excess liquid drip back into the bowl. Dip one side of the bread into the almonds, pressing gently to help the nuts adhere, and place on an ungreased baking sheet.

Place the bread slices, almond side down in the skillet and cook until the nuts begin to brown, about 2 minutes. Flip the slices and cook until golden brown on the other side, about 2 minutes more. Transfer the slices, almond side down, to a lightly oiled baking sheet. Transfer the baking sheet to the oven and bake until the center of the bread is heated through but is still moist, about 10 minutes.

Serve the French toast hot, almond side up, topped with a handful of fruit and drizzled with maple syrup.

Serves 4

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Sausage and Egg Cups


1 pkg. Bob Evans Sausage Patties (any flavor)
8 eggs
1/2 cup whole milk
2 cups shredded cheese (can use any flavor – cheddar, Mexican, etc)
¼ tsp. cayenne pepper or dash of any type of hot sauce
Salt and black pepper

Preheat oven to 350 degrees. Spray Pam or other brand cooking spray onto a foil-lined cookie sheet. Place individual sausage patties on foil and bake 15 minutes until cooked. Remove from the oven and place sausage patties on paper towel to remove some of the excess grease.

Spray Pam into 12 cup - cupcake tin. Place sausage patty into each cup. Next, divide shredded cheese among the 12 cups. You can use more or less cheese based on your preference.

In a large bowl, place eggs and milk. Beat thoroughly with an electric or stand mixer. Add cayenne, salt and pepper to taste.

Fill each cupcake cup about ¾ of the way full with the egg mixture.

Bake in 350 degree oven for about 20 minutes. The egg mixture will get fluffy and lightly browned on the top.

Remove from the oven. Cool. Can be refrigerated or frozen. Reheat in microwave – 30 – 45 secs.

Serves 8-10

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Sausage Apple Muffins


Muffins:

1 ½ Cups All Purpose Flour
½ Cup Cornmeal
1/3 Cup Packed Brown Sugar
1 Tbsp. Baking Powder
1 Tsp. Baking Soda
1/8 Tbsp. Kosher Salt
½ Cup Plain Non-fat Yogurt or Buttermilk
¼ Cup Milk
2 Tbsp. Vegetable Oil
2 Eggs
1 Egg White
½ Lb. Bulk Breakfast Sausage
1 Fuji Apple, Cored and Thinly Sliced

Caramel:

1 Cup Packed Brown Sugar
1/3 Cup Heavy Cream
¼ Cup Maple Syrup
2 Tbsp. Bourbon or Rum (Optional)
1 Tsp. Salt

Preheat oven to 350 Degrees. Coat cups of Jumbo muffin tins with nonstick spray.

Combine flour, cornmeal, brown sugar, baking powder, baking soda and salt in a large bowl. Combine yogurt, milk, eggs and egg white in a separate bowl. Set aside.

Brown the sausage in a skillet over medium-high heat. About 5 minutes. Remove from pan and drain on paper towels.

Whisk brown sugar, cream, syrup, rum, and salt for caramel together in a skillet over medium-high heat, stirring often. Bring to a boil. Reduce Heat to medium-low and simmer for 10 minutes.

Stir sausage into flour mixture and add yogurt mixture. Stir just until combined; mixture will be slightly lumpy. Fan the apple slices in the bottom of each cup. Make sure that each slice makes some contact with the cup. Spoon about 4 Tbsp. of caramel over apple slices in each cup dividing evenly among cups. Top caramel with rounded ½ cup of batter.

Bake until toothpick inserted in a muffin comes out clean, about 30 minutes. Let cool briefly before running a paring knife around the edge of each muffin so they drop out when pan is inverted.

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Yogurt Cranberry Coffee Cake


Streusel:

5 tablespoons butter
1/2 cup brown sugar, firmly packed
¼ teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 cup + 2 tablespoons All-Purpose Flour

Filling:

1 cup (9 1/2 oz. can) whole-berry cranberry sauce

Batter:

1/2 stick butter
1 cup + 2 tablespoons brown sugar
2 large eggs
1 cup plain yogurt
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups All-Purpose Flour

Preheat the oven to 350°F. Lightly grease a 9 x 13-inch pan.

To make the streusel:

In a large bowl, cream together the butter, sugar, salt, cinnamon, and vanilla. Add the flour, beating until even crumbs form. Scoop the mixture into a smaller bowl, and set it aside.

To make the batter:

With a mixer in a large bowl cream together the butter and brown sugar, beating until smooth. Beat in the eggs, scraping the bowl and beat until smooth. Beat in the yogurt, extract, baking powder, baking soda, salt, and flour. The mixture will be fairly stiff. Scoop the batter into the prepared pan. Dollop the cranberry sauce on top, breaking it up with a fork first, if necessary. Sprinkle the streusel over all.

To bake the coffeecake:

Bake coffeecake for 40 minutes, or until a cake tester inserted into the center comes out clean. Remove it from oven, and cool for 30 minutes before serving. Great recipe to make 1- 2 days in advance of serving. The cake actually gets moister. Refrigerate.

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HEINEN'S

We're Heinen's Grocery Stores, a Cleveland, OH based family-owned grocery store established in 1929. Focused on quality meats, fresh market produce and superior customer service, we make grocery shopping something to smile about.