• Position the rack in the center of oven and heat to 350°F. Grease a 9” x 13” baking dish with butter

Cake

• In a large mixing bowl sift together all dry ingredients. In a separate bowl combine wet ingredients.
• Mix the wet into the dry about a third at a time making sure to completely combine. Pour batter into prepared baking dish.

Cinnamon swirl

• In a medium-sized bowl combine all ingredients including the nuts, mix well. Even drop dollops of the brown sugar mixture over the cake batter, and swirl with a knife to marble.

Bake

• Bake for 35 – 40 minutes or until the edges are lightly browned and a toothpick inserted in the center comes out clean.
• Remove from oven and place on a wire rack to cool.

Icing

• Combine powdered sugar, vanilla and cream. Mix until smooth and creamy adding more cream if needed a little at a time. Icing should be smooth and easy to stir but not thin. While the cake is still warm but not hot, sprinkle with about half of the toasted pecans. Drizzle the icing evenly over the entire cake, the icing will melt nicely and flow to cover the cake. Top with the remaining nuts before the icing sets.
• Serve at room temperature or slightly warmed.

Bread

• Position shelf in center of oven and heat to 350°Prepare a 9”x5” loaf pan by greasing and lining with parchment paper.
• In a medium bowl mix together the sugar, milk, oil, egg and vanilla. In a separate bowl sift together the dry ingredients and cinnamon. Add the dry ingredients to the wet ingredients and stir until just combined.
• In a small bowl toss the strawberries with 2 tablespoons of flour to coat. Fold the strawberries gently into the batter.
• Pour the batter into the prepared pan. Bake at 350 degrees for 60 - 65 minutes. Test bread with a knife or chopstick. Allow the bread to cool for 10 minutes before removing the bread to a wire rack to cool completely.

Icing

• Combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl, adding cream a little at a time to make a thick yet pour-able icing. Spread over cooled bread. Allow to set up before slicing.

• Heat oven to 425°F and generously grease a 12-cup muffin tin.

Crust

• Drizzle butter over hash browns and toss well with cheese. Season with salt and pepper.
• Put ¼ cup of hash brown mixture in each cup and press into the bottom and up the side.
• Bake for 10 minutes to crisp hash browns.

Filling

• In a skillet over medium-high heat melt the butter and add the broccoli, ham, onion, and red peppers. Cook for about 5 minutes or until the broccoli begins to soften. Divide the filling between the cups.

Eggs

• In a large measuring cup or bowl with a pour spout mix the eggs, milk, and hot sauce until smooth. Pour egg mixture into cups and bake for 15 minutes. Loosen cups from muffin tin by running a knife around the edges. Wrap cooled muffins in plastic wrap for an easy grab and go breakfast treat.

Hash brown crust

• Squeeze liquid from the thawed hash browns and place into a large mixing bowl with ½ cup shredded cheddar, salt and pepper and toss to combine.
• Line the sides and bottom of a 8” or 9” spring form pan and lightly coat with non-stick spray.
• Press the hash browns evenly into the bottom and up the sides of the pan. Freeze for 1 hour.
• Heat oven to 425˚F.
• Bake frozen crust for 15 minutes. Remove from oven and slightly cool.

Filling

• Brown the sausage in a large skillet over medium high heat. Remove the sausage with a slotted spoon reserving the grease. Crumble the sausage and place on a paper towel to drain.  Add the onions and pepper to the skillet and cook until onions are lightly browned, add butter if needed. Drain onions and peppers on paper towel when cooked.
• Arrange half the sausage in the bottom of the pre-cooked crust followed by half the onions and peppers, and half the cheese. Repeat with the remainder of the ingredients.
• In a mixing bowl lightly whisk together the eggs and cream and pour over the sausage onion mixture.
• Reduce temperature to 375˚F and bake for 25 to 30 minutes or until the center is just set.
• Allow quiche to cool for 10 minutes before removing the spring form and parchment. Cool for an additional 10 minutes before serving.

Rolls

• In a large bowl combine 2 cups of the flour with the sugar, dried milk, yeast, and salt. Mix well.
• Add the warm water, butter, egg, and vanilla, stirring to combine.
• Slowly add four until the dough comes cleanly away from the sides of the bowl.
• Turn the dough out onto a lightly floured surface.
• Knead the dough, using only enough four to keep the dough from sticking to your hands and the board. The dough should be soft and pliable, but not sticky.
• Return the dough to the bowl, cover with plastic wrap, and allow to rise until nearly doubled, about 45 minutes.

Filling

• In a small bout mix the brown sugar and cinnamon to combine.

Assemble

• Position rack in the cent third of the oven and heat to 350 degrees.
• Turn the dough out onto a lightly floured surface. Gently de-gas the dough with the palm of your hand, do not poke the dough with your fingers, that can tear the dough.
• Roll the (risen and ready to shape) dough out on a floured board into a rectangle about 12 x 14 inches (30 x 35 cm). Brush with water and sprinkle the brown sugar and cinnamon evenly over the dough, leaving a small border free of filling
• Roll up the dough from one of the rectangle's shorter sides, stretching the dough out slightly as you roll. Pinch the seam together well to close. Stretching the dough as you roll is opposite of how you would normally make cinnamon rolls, however in this case it will help the centers to spring up.
• Divide dough into 12 equal pieces, about 1 inch (2.5 cm) wide. Push the center of the roll slightly up from the bottom before and place in muffin tin. This will also help start the centers to pop up.
• Let the rolls rise until they doubled in size filling the muffin tin, about 20-30 minutes.
• Cover lightly with a damp tea towel or plastic wrap to prevent the rolls from forming a skin.
• Bake at 350F for 20 – 25 minutes or until the tops are golden brown.
• Allow the rolls to stand in the pan for about 5 minutes before removing from muffin tin. Place on a wire rack to cool slightly before icing.

Icing

• Mix powdered sugar with vanilla and a small amount of milk to start. Add more milk a few drops at a time until the icing is smooth and able to drizzle.
• Using a spoon or a piping bag, drizzle the icing over the still slightly warm rolls.
• Allow icing to dry before storing.

• Heat oven to 375°F.
• Prepare ingredients by dicing. Heat a cast iron or other oven safe skillet over medium heat.
• When skillet is hot, add cooking oil. When oil begins to shimmer, add onion and cook for a few minutes to reduce moisture.
• Add potatoes and stir to mix with onions. Since the potatoes are already cooked, you just need to crisp and brown them a bit.
• When potatoes begin to pick up some color, stir in the meat. Cook until potatoes have a bit of a golden color.
• Add cheese and mix well.
• Using the back of a spoon make depressions in the hash to hold the eggs. Break eggs one at a time into a small bowl or measuring cup and add to hash.
• Slide skillet into hot oven and bake for 12 – 15 minutes or until whites are set (longer if you do not want runny yolks).
• The residual heat of the skillet and the hash will continue to cook the eggs after the pan is removed from the oven, you might want to pull them before they look completely done to avoid overcooking.
• Top skillet with additional cheese or parsley if desired. Serve immediately.

• Mix milk, eggs, salt, pepper, dry mustard and set aside.
• Heat a sauce pan over medium heat.  Add a tablespoon of olive oil and tablespoon of butter. When shimmering add the mushrooms and cook until liquor is released. This prevent your dish from being too wet. Allow to cool before adding to your dish.
• Lightly coat a baking dish with oil or non-stick spray.
• Place half of the bread in the dish.
• Spread bacon, mushrooms, and a third of the cheese over bread.
• Cover with remaining bread and sprinkle the rest of the cheese over top.
• Pour liquid carefully over the dish.
• Cover and place in the fridge for 12 hours or overnight.
• In the morning heat oven to 350° F. Remove strada from the refrigerator and let stand at room temperature for thirty minutes while oven heats.
• Place baking dish in the oven and bake for 50 – 60 minutes or until center is firm and the top is golden brown. Allow to cool for five minutes before serving.

Serving

• Try serving your strada with a roasted red pepper hollandaise. To do so, prepare a basic hollandaise sauce, and add a couple of tablespoons of diced roasted red pepper. Or if your people like it spicy, add some Ajvar, salsa, or Sriracha for a little kick.

Dough

• Heat oven to 350° F.
• In a small bowl dissolve the yeast in warm water and set aside.
• In a large bowl mix milk, sugar, melted butter or shortening, salt, and egg.
• Add 2 cups flour and mix until smooth. Add yeast mixture.
• Mix in remaining flour until dough is easy to handle.
• Turn out onto a lightly floured surface and knead for 8 to 10 minutes.
• Place in a well-greased bowl and cover with plastic wrap.
• Allow to rise until doubled, usually 1 to 1 ½ hours.

Filling

• Brown sausage in a large skillet, crumble well, drain, and allow to cool.
• Saute onions until translucent, remove from heat and place on a paper towel to drain. Allow onions to cool.

Form

• When dough has doubled, punch down and turn out onto a floured surface.
• Roll into a 15” by 9” rectangle.
• Evenly sprinkle cheese, crumbled sausage, and onions over the dough leaving 1" down the long side uncovered.
• Sprinkle with fresh herbs.
• Beginning along the 15” side, roll dough up and pinch edge together to seal closed.
• Cut into 12 to 15 slices about 1½ thick.
• Coat the bottom of a 13” x 9” baking pan with butter. Place breakfast roll slices together in the pan, spacing them evenly.
• Let the rolls rise until doubled, about 45 minutes.

Bake

• Brush lightly with an egg wash.
• Bake for about 30 minutes or until nicely browned.