Emeril's Mouthwatering Breakfast Recipes

March 11, 2005 -- -- Star Chef Emeril Lagasse kicked off his annual 'Breakfast in Bed' Contest on "Good Morning America" by preparing some delicious breakfast dishes. Below you'll find two recipes that are sure to open eyes and delight tummies at any breakfast table.

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Savory Croissant Breakfast Pudding

Makes 8 to 10 servings

2 tablespoons unsalted butter

1 cup finely chopped yellow onions

1/4 cup finely chopped green bell peppers

1/4 cup finely chopped red bell peppers

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 teaspoons minced garlic

1 tablespoon minced fresh parsley

6 ounces Canadian bacon or baked ham, trimmed and diced

6 ounces hot sausage, removed from casings and crumbled or chopped

8 large eggs

3 cups whole milk

1/2 cup heavy cream

1 1/4 teaspoons Emeril's Original Essence or Creole Seasoning

8 cups cubed or torn stale croissants (about 8 croissants)

8 ounces grated Gouda or Fontina cheese (about 2 cups)

1/2 cup fine dry breadcrumbs

1/2 cup freshly grated Parmesan cheese

2 tablespoons melted unsalted butter

Preheat the oven to 350°F. Lightly grease a 3-quart (9 x 13-inch) baking dish with 1 tablespoon of the butter and set aside.

In a medium skillet, melt 2 teaspoons of the butter over medium-high heat. Add the onions, green and red bell peppers, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper and cook, stirring, until soft, 3 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the parsley, stir, and remove from the heat. Let cool.

In a medium skillet, melt the remaining 1 teaspoon butter over medium-high heat. Add the Canadian bacon and cook, stirring, for 3 minutes. Drain on paper towels. Add the sausage to the skillet and cook, stirring, until browned, about 5 minutes. Drain on paper towels.

In a large bowl, beat the eggs. Add the milk, cream, 1 teaspoon of the Essence, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper and whisk to combine. Add the croissants and let sit for 5 minutes. Add the cooked Canadian bacon and sausage, the onion mixture, and the Gouda cheese and stir to incorporate the ingredients. Pour into the prepared dish, cover with aluminum foil, and bake until almost completely set, 50 to 55 minutes.

In a small bowl, combine the breadcrumbs, Parmesan, melted butter, and remaining 1/2 teaspoon Essence. Uncover the pudding and sprinkle the breadcrumb mixture evenly over the top. Return to the oven, increase the heat to 375°F and bake until the pudding is completely set in the center, puffed, and golden brown on top, about 20 minutes.

Let sit for 15 minutes before serving.

Ham and Cheese Quiche with Hash Brown Crust

Makes 6 to 8 servings

3 cups peeled and grated Idaho potatoes, squeezed dry in towels or frozen hash brown potatoes, thawed and squeezed dry in towels

1 tablespoon melted butter

1 teaspoon Emeril's Original Essence

1/2 plus 1/8 teaspoon teaspoon salt

1/4 cup finely grated Parmesan cheese

4 large eggs

1½ cups half-and-half

1/4 teaspoon freshly ground black pepper

1 cup grated Gruyere or Swiss cheese

4 ounces baked ham, chopped

Preheat the oven to 425° F. Lightly grease a 9-inch round glass pie pan and set aside.

In a medium bowl, combine the potatoes, butter, Essence, and 1/8 teaspoon of the salt and toss to combine. Add the Parmesan and toss to combine. Press the potato mixture into the prepared pan, spreading with your fingertips to evenly cover the bottom and up the sides. Bake until the potatoes are set and golden brown, 22 to 25 minutes.

Remove from the oven and let cool on a wire rack.

Reduce the oven temperature to 350° F.

In a medium bowl, beat the eggs. Add the half-and-half, remaining 1/2 teaspoon salt, and pepper and whisk to combine. Add the Gruyere and ham, stir, and pour into the prepared potato crust. Bake until the center of the custard is set but still slightly soft, puffed, and golden brown, about 30 minutes.

Transfer to a wire rack and let cool for 20 minutes before serving. Slice and serve.

Recipes courtesy of Emeril Lagasse, Copyright 2005.