Archive | breakfast dishes

egg casserole {holiday hospitality 101}

holiday hospitality 101

The season of brunch is upon us. I love these simple egg dishes because they can be made the night before {Christmas Eve I usually make one} and simple popped in the oven in the morning. Give your self plenty of time for cooking these as sometimes the eggs just don’t want to cook {or “set-up”} in the middle. This can also be made at the beginning of a busy week and warmed up for a few days {if there are any leftovers…wink,wink}.

Egg Casserole

::Ingredients::

8 slices bread, crusts removed (optional) cubed or torn into bite size pieces (you can butter the bread first if you like)

½ chopped onion

2 cups shredded Cheddar cheese (or whatever you have on hand such as Colby or Monterey Jack)

8-10 large eggs

2 cups milk

::Directions::

1. Mix bread, onion & cheese. Add salt & pepper to taste.

2. Put mixture in 9×13 pan that has been sprayed with cooking spray or buttered lightly.

3. Add additional ingredients such as meat, veggies, etc.{see optional addition notes}

4. Whisk eggs and milk and pour over mixture.

5. Bake uncovered in a 350 degree oven for 45-50 minutes until set

*You can do steps 1-4 at night and refrigerate over night. Simply cook in the morning allowing a few extra minutes in case the eggs do not “set-up” well. Also, if the edges or top begin to brown but the eggs are not completely cooked {“set-up”} cover with foil.

Optional Egg Casserole Additions:

Country Breakfast– cubed ham, cooked sausage {crumbled} or bacon

Mexican– cooked chorizo sausage, small can of chopped green chilies

Potato– substitute 1  16oz. package of frozen has browns for the bread; breakfast meat such as bacon or cooked sausage

Stuffed French Toast– basic egg casserole recipe omitting the onions and cheese and using cinnamon bread instead plus 8oz. cream cheese, cubed and 1 large apple.

Gluten-Free– sub out gluten-free bread instead of the regular bread {may need some extra liquid if it get’s too dry}

Cheesy Casserole– basic egg recipe with another ½ cup of cheese added to the top (be sure to add foil-removing half way through cooking time)

Veggie Fun– cooked veggies such as butternut squash or cooked bell peppers can also be added or swapped in {great addition to the Country Breakfast version above}

Get creative…there are no limits to how you can make this base recipe!

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simple baked oatmeal

 Have you made Baked Oatmeal? It’s so yummy. In my friend’s recipe {found HERE} you mix most of the ingredients together at night and simply add eggs, vanilla, baking soda & cream of tarter in the morning.I have adapted this recipe with just a few tweaks. We try to substitute coconut oil instead of canola oil when possible. It works great with this. Also, we try to limit our dairy intake…so while sometimes I still use buttermilk {because let’s face it…that stuff is good} I often swap it out with a dairy free yogurt to get the live-active cultures. There is a yogurt brand made with coconut milk instead of cow’s milk that works great. Keep it easy and simple by just following the recipe or making these swap outs! Your loved ones will thank you!
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{MONKEY BREAD}

favoriteTHINGS Friday

Father’s Day is on it’s way and I know that a lot of Daddy’s would not mind some breakfast in bed {and ultimately the chance to sleep in}!  This is one of our favorite special breakfast treats.  I’ve tried a few other monkey bread recipes over the years but I always come back to my Aunt Val’s version because it is easy, only requires a few ingredients and turns out delicious every single time! Hope you enjoy whatever you make for the special Dad in your life!
Aunt Val’s Monkey Bread
Ingredients:
1/2 cup chopped nuts (I like pecans but you can do a mixture of anything)
18 frozen dinner rolls (these usually come in a big bag near the frozen garlic bread)
3 t. cinnamon
3/4 cup brown sugar
1/2 cup butter
1 (3 oz.) box butterscotch pudding (NOT INSTANT)
Make:
1. Grease bundt pan.
2. Pour in chopped nuts. Add frozen rolls.
3. Sprinkle/Pour DRY pudding over rolls.
4. In separate pan (or microwave) melt butter, sugar & cinnamon. Mix together and pour mixture over rolls.
5. Let rise overnight.
Bake in the morning at 350 for 25-30 minutes.
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what will you be doing tomorrow?

{P.S. We’ll be making something yummy like this favorite recipe of Aaron’s in the morning!} 

Oatmeal Cookie Pancakes

Recipe courtesy Rachael Ray (www.foodnetwork.com)
Serves: about 12 cakes, 4 servings
Ingredients:
• 1 cup old fashioned oats
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 ounces, 1/4 cup, chopped walnuts
• 3/4 cup sour cream
• 3/4 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 really ripe bananas, mashed up
• 3/4 cup raisins
• 1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
• Maple syrup or honey, for drizzling
Directions:
Here’s a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing. Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter. Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.
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purple & pinkalicious {PANCAKES}

So I have been seeing cute rainbow pancakes on the blogs lately…so I decided to make some pink and purple pancakes because Paige loves pink and it’s a great time of year since it is almost Valentine’s Day…Right!
Just take your favorite pancake batter…separate it into different bowls and add your colors of choice!
How cute are these? Paige loved them! Enjoy!
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