ENTER EMERIL'S MOTHER'S DAY BREAKFAST IN BED CONTEST!

 I was watching Good Morning America this morning and they are having there yearly breakfast in bed contest. Wouldn't you  love to have  Emeril Lagasse  show up at your door or your mom's for Mother's Day?? Click on this LINK, and enter a special mom who you think deserve's to win here are the recipes they showed this morning!!! Does your mom deserve breakfast in bed prepared by chef Emeril Lagasse? 

Then enter "Good Morning America's" Emeril's Mother's Day Breakfast in Bed contest.

EMERIL'S SKILLET BREAKFAST BAKE!

3 cups half and half

10 large eggs

1/2 teaspoon salt

1/4 teaspoon cayenne

1/4 teaspoon paprika

1/2 teaspoon freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

8 cups 1-inch cubed Italian bread, from a 14- to 16-ounce loaf

Nonstick spray for pan

3 tablespoons butter

8 ounces Canadian bacon, chopped into ½-inch pieces

1 small onion, chopped, about 1 cup

1 pound spinach, cleaned

1 teaspoon minced garlic

1/2 pound grated Gruyere cheese, about 2 cups

1/2 cup finely grated Parmesan

Cooking Directions

Whisk together the half and half, eggs, salt, cayenne, paprika, black pepper and nutmeg in a large bowl or container. Add the cubed bread, cover, and set aside for at least one hour at room temperature or up to overnight in the refrigerator.

Preheat the oven to 400 degrees F.

Spray the bottom and sides of a 12-inch skillet generously with the nonstick cooking spray. Add the butter and melt it over medium-high heat.

Add the Canadian bacon, onion, and spinach and cook for two minutes, add the garlic and cook one minute longer. Remove half of the mixture from the pan and set aside. Reduce the heat to medium.

Using a large spoon, add half of the bread mixture to the pan. Sprinkle half of the cheeses over the bread, then top with the remaining half of the spinach mixture. Spoon the remaining bread on top and finish with the remaining cheese.

Place the pan in the oven and bake until puffed and golden brown, 25 minutes or until center is set. Let stand 5 minutes before serving.

To serve, run a rubber spatula around the sides and bottom of the pan to loosen the edges from the pan. Tilt the pan, give it a slight shake, and allow the breakfast bake to slide onto a serving plate. Alternatively, slice directly in the pan and serve.

Yield 8-10 servings

BUTTERMILK SCALLION BISCUITS WITH EGGS AND GRIDDLED HAM

For the biscuits:

2 cups self-rising flour

6 tablespoons cold unsalted butter, cut into small cubes

3/4 cup plus 2 tablespoons buttermilk

1/3 cup grated sharp cheddar

2 tablespoons minced scallions, white and green parts

1/2 teaspoon freshly ground black pepper

For the eggs:

8 large eggs

2 tablespoons whole milk

2 tablespoons chopped chives

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons unsalted butter

For the ham:

8 2-ounce slices honey baked ham

4 teaspoons butter

Cooking Directions

Preheat the oven to 425 degrees F.

In a large mixing bowl add the flour and the butter. Using your fingers, a pastry blender or two forks, cut the butter into the flour until the mixture resembles coarse meal.

Add the buttermilk and mix gently just until it comes together into a dough. Turn the dough out onto a lightly floured cutting board and knead for 1 minute. Roll the dough out to ½ inch thickness, using your hands form the dough into a rectangle.

Sprinkle the dough with the cheddar cheese, scallions and black pepper. Fold the dough into thirds just like a letter. Roll the dough out to ½ inch thickness and fold into thirds again. Gently roll the dough into a rectangle and, using a sharp knife, cut into 8 equal size square biscuits.

Place the biscuits on a baking sheet; brush the tops of the biscuits with the remaining 2 tablespoons of buttermilk. Transfer the biscuits to the oven and bake until puffed and golden brown on top, about 12 minutes.

While the biscuits are baking, prepare the scrambled eggs by whisking together the eggs, whole milk, chopped chives, salt and pepper.

Heat a large nonstick skillet over medium heat. When hot, add the butter. Swirl the butter around the pan and then add the eggs.

Cook, stirring with a wooden spoon, until the eggs are soft and creamy and just set in large curds, 1 1/2 minutes for soft scrambled to 2 minutes for a hard scramble. Remove from the heat.

Heat a griddle pan or large skillet over medium high heat and add 2 teaspoons of the butter. Once the pan is hot and the butter has melted, add 4 slices of ham to the pan and cook for 1 ½ minutes per side, or until the ham is a golden brown. Remove the ham from the pan, fold into quarters and repeat with the remaining ham slices.

Split the biscuits in half and place on a large serving platter. Spoon the egg mixture onto the bottom portions of the biscuits, top with a slice of ham, and arrange the tops to make sandwiches.

HERE ARE SOME LINKS TO MORE OF HIS BREAKFAST IN BED RECIPES!!!

BLUEBERRY SOUR CREAM COFFEE CAKE

ALMOND BERRY SMOOTHIES

HAM AND CHEESE OMELET

LEMON AND BLUEBERRY BUTTERMILK PANCAKE
CHECK OUT MORE BREAKFAST RECIPES ON GMA!! 

WATCH LAST YEARS WINNER CAN YOU IMAGINE!!!

WHAT ARE YOU WAITING FOR GO ENTER SOMEONE!!! HERE