Breakfast Recipes - From our Gemperle Egg Ranch | Gemperle Farms (2024)

• 1 egg, beaten
• 1 tbsp water
• 2 tbsp ham fully-cooked
• 2 tbsp cheddar cheese grated
• 1 tbsp chopped red onion optional

• Crack the egg into a cereal bowl or two-cup ramekin and beat with the water until well blended.

• Add chopped ham and onions.

• Microwave the egg mixture on high for approximately 30 seconds.

• Give the eggs a little stir and microwave for an additional 20 to 40 seconds until the eggs are just about set.

• Remove eggs from the microwave and heat the tortilla for 20 seconds on high in the microwave.

• Place the cooked eggs in the warmed tortilla and sprinkle with cheese.

• Roll up and enjoy!

Variations:
• Add salsa or a spread of pesto before rolling.
• Replace the ham with cooked sausage.
• Replace the tortilla with a toasted whole wheat bread or English muffin for an egg sandwich.
• For a vegetarian version, add leftover cooked broccoli to the egg mixture.

If you prefer to skip the microwave, follow the first two steps and then fry the egg mixture on the stovetop for about three minutes until the eggs are about set.

• 3 eggs
• ½ cup milk
• ⅓ cup all-purpose flour
• 2 tbsp sugar
• ¼ tsp salt
• 1 tbsp butter
• 1 cup mixed berries

• Preheat oven to 450 degrees

• Beat eggs, milk, flour, sugar and salt in bowl until batter is smooth

• In a 10 inch oven proof skillet place the butter and melt in the oven about 2 minutes. Remove the pan and tilt it to cover the bottom with butter.

• Pour prepared batter into hot skillet. BAKE in 450°F oven 8 minutes. Reduce oven setting to 375°F and bake for another 8-10 minutes until its golden brown and puffy.

• Cut it into pie shaped wedges and serve with a spoonful of fresh mixed berries (or frozen thawed) and powdered sugar or maple syrup. Serve immediately because it will lose its puffiness very quickly.

• 3½ cups Gluten Free Flour
• ¼ cup almond meal
• 1 tbs baking soda
• 1 tbsp sugar
• 1 tsp salt
• 1¾ cup buttermilk
• ½ cup coconut oil
• ½ cup (1 stick) melted butter
• 3 large eggs
• 1½ tsp vanilla extract
• 1½ tsp vanilla extract
• Orange zest (to taste) ½ to a whole orange

• Combine dry ingredients with Wet ingredients and Wisk together.

• Ladle onto hot waffle iron and bake according to manufacturer’s instructions. Serve immediately.

Dough Ingredients:

• 1 Package active dry yeast
• 1/4 cup cup warm water (about 110 degrees)
• ½ teaspoon salt
• 2 tbsp sugar
• 1 teaspoon vanilla
• ¾ cup warm milk (about 110 °)
• 3 cups unsifted flour
• 3 Gemperle egg yolks
• ¼ cup butter (melted and cooled)

Egg Wash Before Baking

• 1 Gemperle egg white
• ½ teaspoon water
• 2 tbsp sugar (to sprinkle over egg wash

Pear Filling Ingredients

• 1½ cups water
• 2 cups coarsely chopped dried pears
• 2 tbsp lemon juice
• ½ cup golden raisins
• ½ cup brown sugar firmly packed
• ½ cup finely chopped hazelnuts or walnuts
• 2 tbsp Kirsch or other cherry flavored liqueur
• 1 teaspoon grated lemon peel
• 1 teaspoon cinnamon
• ¾ teaspoon crushed anise seed
• ½ teaspoon ground clove
• ¼ teaspoon ground coriander
• ¼ teaspoon ground ginger

Directions for Dough

• In a large mixer bowl, soften yeast in 1/4 cup warm water (approximately 110 degrees). Add salt, sugar, vanilla and warm milk. Mix in 2 cups flour and beat at medium speed until dough is smooth and elastic and pulls away from the sides of the bowl , about 3-5 minutes

• Mix in egg yolks, melted butter and last cup of flour, making a soft dough.

• Turn dough on to floured board and knead until smooth and satiny, using flour as needed to prevent sticking (up to 3/4 cup).

• Place dough in greased bowl, turn dough to grease top. Cover and let rise in a warm place until double in bulk, about 1 hour.

To Make Pear Filling:

• In a two quart saucepan, combine water, dried pear and lemon juice. Simmer, uncovered, stirring often until pears are tender and liquid is absorbed, about 10-15 minute.

• Remove from heat and add raisins, brown sugar, hazelnuts or walnuts, kirsch, grated lemon peel, cinnamon, anise, clove, coriander and ginger. Set aside.

To Assemble

• Punch down dough and knead until smooth. Roll out into a 20 inch square.

• Top with pear filling, spreading it to within 1 inch of dough edges. Tightly roll up, jelly roll style; pinch to seal

• Place roll seam side down, on a greased cookie sheet and shape into a partial ring. Moisten ends with water and pinch to seal. With a sharp knife, make crosswise cuts about two inches apart on top of ring just to the filling.

• For egg wash, beat 1 Gemperle egg white and 1/2 teaspoon water. Brush over ring and sprinkle with 2 tablespoon sugar.

• Let rise in warm place until almost doubled in bulk, about 50 minutes.

• Bake at 350 degrees for 30 to 35 minutes or until golden brown. Loosen ring from sheet with a wide spatula and let cool on sheet about 10 minutes. Slide off on wire rack to cool until warm, or cool completely and freeze.

• To reheat, wrap thawed loaf in foil and place in 350 degree oven for about 20 minutes. Recipe make one large ring.

Enjoy! Serve on Christmas morning or give away this fabulous treat to your special loved ones. Merry Christmas from the Gemperle Family to yours!

A favorite Gemperle Dessert Recipe!

• 2 cups all-purpose flour
• 3 large eggs
• 1½ tsp baking powder
• 1½ cups sour cream
• 8 ounces grated cheddar cheese (sharp or medium)
• 1 tsp paprika
• ½ tsp salt
• Butter to grease muffin tin

• Preheat oven to 350 degrees.

• Sift the all-purpose flour and baking powder over a big bowl.

• In a separate bowl mix sour cream and egg, salt and paprika. Add cheese and flour mixture until all the flour is incorporated. It will seem very thick but that is alright.

• Grease a 12 cup muffin tin with butter and fill them with the batter about 2/3 full.

• Bake at 350 for 25 minutes. Let cool 10 minutes before taking out of muffin tin.

• 2 packages yeast
• ½ cup warm water
• ⅓ cup sugar
• ½ cup butter melted
• 1½ cups milk room temperature
• 1 tsp salt
• 4 eggs
• 2 egg whites for basting before baking
• 7 cups all-purpose flour

• Mix yeast with warm water until dissolved.

• Add sugar, melted butter, milk, eggs and salt and 5 cups of flour. Mix thoroughly.

• Gradually add the remaining flour until dough is smooth. If sticky add more flour.

• Knead for 10 minutes. Then put in a greased bowl and grease the top. Cover and let rise until double in bulk.

• On a lightly floured board. Punch the dough down and cut the dough into six pieces. Roll each piece into a 14 inch rope. Put three pieces on a greased cookie sheet and braid as you would hair. Repeat for second loaf.

• Let the dough rise in a warm spot in your kitchen until double in bulk

• Beat the two egg whites with two tablespoons water and brush the mixture over the risen loaf

• Bake at 375 degrees for 25-30 minutes until loaves are brown.

• 2 eggs (Gemperle eggs are best!)
• 2 tbsp water
• salt and pepper
• 3 tsp soft butter
• 4 slices whole wheat bread
• 4 slices honey ham
• 2 slices honey ham

• Beat eggs, water salt and pepper in bowl

• Heat 1 tsp. butter in large nonstick hot skillet. Pour in the eggs and form an omelet. Push egg mixture to sides of pan without stirring eggs. When thoroughly cooked remove egg omelet from pan and wipe out skillet.

• Spread the remaining butter on one side of each piece of bread. Places 2 slices in skillet, buttered side down. Top evenly with pieces of the omelet, cheese and ham. Cover with remaining bread, buttered side up.

• Cook 2-4 minutes sandwiches over medium heat until bread is toasted on each side and cheese is melted.