1 cup sour cream
1/3 cup firmly packed brown sugar
2 packages frozen french toast (9 oz each)
1/2 pound sliced boiled ham
2 cups shredded cheddar cheese
1 can apple pie filling
1 cup granola cereal with raisins.
In a small bowl, blend sour cream and brown sugar. Chill. Place 6 French toast slices in the bottom of a greased 13x9-inch baking pan.
Layer ham, 1 1/2 cups cheese and remaining 6 slices of French toast. Spread apple pie filling on top and sprinkle with granola.
Bake at 350?F for 25 minutes. Top with remaining 1/2 cup cheese and bake 5 minutes or until cheese is melted. Serve with sour cream mixture.
1/2 cup milk
1 teaspoon vanilla extract
1/4 teaspoon baking powder
10 slices day old French bread (3/4 inch thick)
4 1/2 cups unsweetened frozen blueberries
1/2 cup sugar
2 tablespoons butter or margarine, melted
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1 tablespoon butter or margarine, softened
In a bowl, beat eggs, milk, vanilla and baking powder until smooth. Pour into a large shallow baking dish. Add bread slices, turning once to coat. Cover and chill for 8 hours or overnight. combine blueberries, sugar, melted butter, cornstarch and cinnamon.
Pour into a greased 13x9 inch baking pan.
Bake, uncovered, at 400 F for 30-35 minutes or until toast is golden brown and blueberries are bubbly
1 pound pork sausage
6 slices of white bread, toasted and cut into cubes
1/2 pound shredded mild Cheddar cheese
1 teaspoon mustard powder
1/2 teaspoon salt
4 eggs, beaten
2 cups of milk
Crumble the sausage into a skillet. Cook over medium heat. Drain. Mix together cooked sausage, toast, cheese, mustard, salt, eggs, and milk. Pour into a greased, 9 x 13 inch baking dish. Cover. Refrigerate overnight. Bake, covered, at 350F.(175C.) for 45 to 60 minutes. Uncover, and reduce temperature to 325F.(165C). Bake for an additional 30 minutes, or until set.
Christmas Brunch Casserole
1 pound bacon
1 tablespoon butter
2 onions, chopped
2 cups fresh sliced mushrooms
4 cups frozen hash brown
1 teaspoon salt
1/4 teaspoon garlic salt
1/2 teaspoon ground black pepper
1 1/2 cups milk
1 pinch dried parsley
1 cup shredded Cheddar cheese
1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch casserole dish.
2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a separate skillet, melt the butter and fry onions and mushrooms until tender.
3 Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with bacon, then onions and mushrooms.
4 In a large bowl, beat eggs with milk and parsley. Pour over casserole. Top with grated cheese. Cover and refrigerate overnight.
5 Bake in preheated oven for 1 hour or until set. If preparing and baking the same day, cook for 45 minutes.
Christmas Holiday Breakfast Casserole
8 ea slices white bread
1 lb bulk sausage*
1 1/2 c shredded cheddar cheese
4 ea eggs
2 1/2 c milk
1 ts mustard
1 cn cream of mushroom soup
1/2 c milk
Browned, drained and crumbled.
Grease large, flat baking dish.
Completely cover bottom of dish with bread slices, allowing them to rise along sides slightly for crust. Spread cooked sausage to cover. Spread cheese to cover.
Mix eggs, milk and mustard; pour over casserole.
Refrigerate overnight (it doesn't really work if you don't)
Next morning, preheat oven to 375.
Mix soup and milk and cover casserole.
Bake for l hour 15 minutes or until completely set.
1 (24 count) bag frozen dinner rolls, or frozen bread
3 3/4 oz. butterscotch pudding (not instant)
1/2 C. butter
3/4 C. brown sugar
3/4 tsp. cinnamon
1/2 C. chopped nuts (pecans)
Arrange rolls in greased angel food cake pan. Sprinkle dry pudding mix over rolls. Cook butter & remaining ingredients over low heat until sugar is dissolved & it bubbles. Pour over rolls (hot). Cover tightly with foil. Let stand on counter overnight. Bake at 350? for 30 minutes. Let stand 5 minutes & invert onto serving dish.
1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. If your machine has a Fruit setting, add the cranberries and nuts at the signal, or about 5 minutes before the kneading cycle has finished.
Note: You can also make the fingers ahead of time. Lay them on a cookie sheet covered with wax paper after soaking. Do not let them touch. Freeze until frozen and place in a plastic bag until ready to use.
1 C. Milk
2 t. Vanilla Extract
12 slices Firm, Homestyle White Bread, cut into strips
1/2 C. Orange Marmalade
3/4 stick Butter, room temperature
Beat eggs and mix with milk in a medium bowl. Add vanilla extract. Spray skillet with nonstick spray and heat to medium-high. Dip bread strips into egg mixture, soaking bread through. Place strips in skillet and cook just until golden brown on each side. Put on serving platter.
Mix marmalade with butter and spoon on top of french toast fingers. Sprinkle with powdered sugar through a sieve.
1 1/2 C. All-purpose Flour
3 T. Baking Powder
3/4 t. Ground Ginger
1/2 t. Ground Cinnamon
1/4 t. Ground Cloves
1/4 C. Ground Hazelnuts (optional)
1 1/2 C. Milk
2 T. Chocolate Syrup
3 Egg Whites
3 T. Dark Molasses
2 T. Canola Oil
In a large mixing bowl, combine flour, baking powder, ginger, cinnamon, cloves, and hazelnuts (if desired) until well blended.
In a medium bowl whisk together milk, chocolate syrup, egg whites and molasses. Make a well in the dry ingredients and pour the wet ingredients into it. Stir just enough to moisten; batter will be lumpy.
Heat a thick, nonstick griddle or frying pan over medium heat. Spread 1 1/2 teaspoons canola oil over the bottom of the pan. Pour batter on to the griddle, using 1/4 cup for each pancake (spread out a little with the back of a spoon because the batter is thick). Cook until lightly brown on both sides and serve hot.
Source: Razzle Dazzle
Heath Bar Coffee Cake Recipe
2 C. All-purpose Flour
1 C. (packed) Dark Brown Sugar
1/2 C. Sugar
1 stick Butter, room temperature
1/2 t. Salt
6 1.4-oz. Heath Bars, chopped
1 C. chopped Pecans or Walnuts
1 t. Baking Soda
1 C. Buttermilk
1 large Egg
1 T. Vanilla Extract
1 T. Kahlua Liqueur, optional
Preheat oven to 350? F. Butter 13 x 9 x 2-inch glass baking dish. Using electric mixer, beat first 5 ingredients in large bowl on low speed until mixture resembles coarse meal. Transfer 3/4 cup butter-sugar mixture to medium bowl; mix in toffee and pecans.
Set aside. Stir baking soda into remaining butter-sugar mixture in large bowl. Add buttermilk, egg and vanilla, beating until just combined. Transfer batter to prepared dish.
Sprinkle toffee topping evenly over batter. Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes.
Cool completely in baking dish. Cut into 16 squares.
1/2 C. Flour
1 t. Baking Powder
1 pint Small-curd Cottage Cheese
1/2 t. Salt
1 lb. Jack Cheese
1/2 C. Butter or Margarine
8 oz. diced Green Chiles
Crumbled cooked bacon or sausage, optional
Heat oven to 350? F. In large bowl, beat eggs until creamy. Add flour, baking powder, cottage cheese, salt, shredded cheese and melted butter or margarine; blend until smooth. Stir in drained chiles and bacon or sausage, if using. Pour into 13 x 9-inch buttered pan. Bake approximately 35 - 45 minutes or until top is firm and brown.
Source: Razzle Dazzle
Holiday French Toast
12 slices cinnamon raisin bread, dry and firm
2 cups prepared eggnog
1/2 cup butter or margarine
Cut bread into 1-inch strips, trimming crusts from any long edges. Pour eggnog into a shallow bowl and dip each strip of bread into the eggnog. Coat each piece well on both sides. Melt butter in a skillet over medium heat. Cook bread on both sides until golden brown. Dust with confectioner's sugar.
Submitted by: Helen Clem
Rated: 5 out of 5 by 15 members Prep Time: 20 Minutes
Cook Time: 20 Minutes Ready In: 40 Minutes
Yields: 8 servings
"These fancy breakfast roll-ups are a cinch to make with everyday sandwich bread. Each slice wraps around a rich cream chsees filling, and the cinnamon-sugar coating not only looks pretty, it tastes terrific!"
1 (8 ounce) package cream
1 egg yolk
1 1/4 cups sugar, divided
1 (1 pound) loaf sandwich bread, crusts removed
1 tablespoon ground cinnamon
1/4 cup butter or margarine,
Submitted by: Virginia Abraham
Rated: 5 out of 5 by 5 members Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Yields: 8 servings
"When I need a festive finger food, this quiche recipe's the one I reach for. With cheese in both the crust and the filling, eating one naturally leads to another."
1/2 cup butter
1 (5 ounce) container process
sharp cheese spread
1 cup all-purpose flour
2 tablespoons water
FILLING: 1 egg
1/2 cup milk
1/4 teaspoon salt
1/2 cup finely chopped ham
1/2 cup shredded Monterey
Submitted by: Sally Harlan
Rated: 5 out of 5 by 3 members Prep Time: 10 Minutes
Cook Time: 55 Minutes Ready In: 1 Hour 5 Minutes
Yields: 12 servings
"I first made this festive breakfast pie when entertaining friends on Christmas morning. Each year I was asked to make my famous 'Christmas Morning Pie' and the name stuck! But because of its great flavor, I make it year-round."
1 pound bulk pork sausage
with sage, cooked and
1 cup shredded Swiss cheese
1 cup shredded Cheddar
2 (9 inch) unbaked pastry shells
6 eggs, lightly beaten
1 cup milk
1/2 cup chopped onion
1/3 cup chopped sweet red
1/3 cup chopped green pepper
2 pkgs croissant refrigerated rolls
2 8 oz pkgs cream cheese softened
1 cup sugar
1 egg yolk save the white part.
Spread one pkg of croissant rolls in 9x13 pan pat til pan is evenly covered
Beat egg yolk, cream cheese and 1/2 cup of the sugar together. ( I have also added pecans at this point if you want to ) spread cream cheese mixture over rolls.
spread other package of rolls over cream cheese mixture.
Baste the top of the rolls with the saved egg white then,
mix 1/2 cup sugar, 1 teaspoon cinnamon together.
sprinkle over rolls. I also have added pecans to top (optional)
Bake in 350degree oven 30 minutes.
Sausage and Hash Brown Casserole (from Magnolia Table cookbook) Makes 12 servings
Vegetable Oil Spray
1 lb loose breakfast sausage
1 tablespoon extra virgin olive oil, or as needed
1 small white onion, cut into 1/2 inch dice
One 32-ounce container frozen diced hash brown potatoes
8 large eggs
1 cup heavy cream
1/2 cup milk
1 teaspoon garlic powder
1/2 teaspoon sweet paprika
Pinch of ground sage
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
2 cups grated sharp Cheddar cheese (about 8 ounces)
1/4 cup minced chives
1. Preheat the oven to 375 degrees. Spray a 9x13 inch baking sheet with vegetable oil.
2. Line a plate with paper towels. In a large skillet, cook the sausage over medium heat until browned, about
5 minutes, breaking it up with the side of a spoon. Use a slotted spoon to transfer the sausage to the paper towels. If there is very little oil left behind in the pan, add some olive oil. Saute the onion until translucent, about 5 minutes. Stir in the hash brown potatoes and cook until the potatoes are tender, stirring occasionally, about 8 minutes. Stir in the reserved sausage. Remove the pan from the heat.
3. In a large bowl, whisk together the eggs, cream, milk, garlic powder, paprika, sage, salt, and white pepper. Whisk in the Cheddar. Stir in the sausage/hash browns mixture.
4. Pour the mixture into the prepared baking dish.
5. Bake until the top is browned and the center is set, about 45 minutes. Cover the baking dish with foil if the top begins to brown before the center is set.
6. Remove from the oven and sprinkle the chives on top before serving.
7. The casserole is best served the same day it is baked. Store leftovers in a covered container in the refrigerator for up to 2 days.
For some this might be a common recipe to make, we only make around the holidays:
Eggs in a Hole
Salt and Pepper
Shredded Cheese - Freshly shredded if possible
You will also need something to cut a round hole in the center of each slice of bread. A small round cookie cutter or even the lid off of a spice jar will work in a pinch! A small ladle will be very helpful as well.
Butter the slices of bread on both sides. Cut out a circle shape from the center - you want to leave a good amount of bread around the circle but you want the circle big enough to hold a decent amount of egg.
Crack eggs in bowl and mix with salt and pepper and any of your other fav seasonings for eggs (we like dill and freeze dried chives).
Lay bread slices on griddle on in pan that has been heated over med-high heat. Ladle or pour in just enough egg mixture into the circle cut out to just fill it. Sprinkle egg with cheese.
Cook until it seems like it’s firming up when you peak underneath with a spatula. Flip and cook until done.
Don’t forget to put the little buttered circles of bread you cut out in the pan at some point too - toast on each side and then fight over who gets to eat them.
Breakfast casseroles have not been a hit around here because they tend to be on the soggy side, but we really enjoyed the bagel casserole with cream cheese.
Everything Bagel and Cream Cheese French Toast
6 Everything Bagels
Butter for greasing pan
One 8oz. Package Cream Cheese
2 cups grated cheddar cheese
2 cups milk
1/2 cup heavy cream
1 Tbls chopped chives, plus more for serving
1 tsp. Dry mustard
1/2 tsp. Cayenne
1/2 tsp. Salt
Grease 9x13 casserole dish with butter. Tear bagels into pieces and place in casserole dish. In separate bowl, whisk eggs, milk, cream, cayenne, chives, mustard, and salt. Meanwhile, cut block of cream cheese into small squares and place them all over top of bagels in various places (note: whole top will not be covered). Pour egg mixture all over bagels. Sprinkle cheddar cheese all over. Cover with foil and refrigerate 2 hours or overnight. Bake 450 degrees for 45 minutes, uncover and finish baking 15 to 20minutes more. Cut and serve with extra chives...
Also love Waffle Iron Hash Browns (note you can add more butter if you like to get them crispy in the waffle iron. I felt it needed a bit more than the recipe called for)
Olive oil cooking spray, for spraying the waffle iron
One 30-ounce bag frozen shredded hash browns, thawed
4 tablespoons (1/2 stick) butter, melted
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup grated Cheddar
3/4 cup chopped ham
Preheat a waffle iron on the regular setting and spray both sides with cooking spray.
Squeeze out any excess moisture from the hash browns and put in a bowl. Pour the melted butter over the hash browns, sprinkle with the salt and pepper and stir. Scoop a heaping 1/2 cup of the seasoned hash browns into each waffle section, then top with a generous 2 tablespoons Cheddar followed by a sprinkling of chopped ham. Top the cheese and ham in each section with another 1/4 cup hash browns. Close the waffle iron and cook for 15 minutes on the regular setting.
Repeat with the remaining hash browns, cheese and ham, filling one section of the waffle iron.
I know we are talking basics here but I just love all the extra tidbits offered on resting the batter (which is great for busy holiday time - resting the batter overnight for example)
Joy of Cooking - Pancakes
Mix with just enough strokes to moisten the dry ingredients. Ignore the lumps. Best to mix and rest, covered, in fridge, 3-6 hours or longer before cooking.
This resting period does not apply to recipes which include separately beaten egg whites, or to yeast raised cakes that have the word “raised” in the title. Variation in moisture content of flours makes it wise to test the batter by cooking one trial cake first. Adjust the batter if too thick by diluting with a little water. If too thin by adding a little flour.
If your griddle is non stick you may not need to use any type of fat. Not should you need to grease any well seasoned pan surface if you have at least 2 T of butter for every cup of liquid in the recipe.
Before cooking test the griddle by letting a few drops of cold water fall on it. If the water bounces and sputters, the griddle is ready to use. If it just sits and boils the griddle is not hot enough. If the water vanishes, the griddle is too hot.
To assure a well rounded cake don’t drop the batter from on high but let it pour from the tip of a spoon. Make the cakes large or small. It will be 2-3 minutes before they are ready to turn. When bubbles appear on the upper surfaces, but BEFORE they break, left the cakes with a spatula to see how well they have browned.
Turn the cakes only once and continue cooking them until the second side is done. Cooking this side only takes about half as long and the second side never browns as evenly.
Serve the cakes at once. If this is not possible, keep them on a toweled baking sheet - well separated by the tea towel - in a 200 degree oven. Never stack one on the other without the protection of cloth for the steam they produce will make the cakes flabby.
Pancakes are delicious stuffed, rolled or glazed with a sauce and run under the broiler. Try filling with prunes and cinnamon or with creamed seafood. The batter may be seasoned with sauteed chopped onions and when cooked filled with seafood, creamed sweetbreads or chicken. Or you may incorporate into the batter finely chopped nuts.
Pancakes, Griddle Cakes or Batter Cakes
Sift before measuring:
1 ½ cups all purpose flour
1 tsp salt
3 T sugar
1 ¾ tsp double acting baking powder
Combine 1 or 2 slightly beaten whole eggs
3 T melted butter
1 to 1 ¼ cup milk
Mix the liquid ingredients quickly into the dry. Test griddle and cook.
Sift before measuring:
1 cup cake flour
1 tsp sugar
½ tsp salt
¾ tsp double acting baking powder
½ tsp baking soda
Beat until light 1 egg
Add 1 cup buttermilk and 1-2 T melted butter
Combine the sifted and liquid ingredients with a few swift strokes. Test griddle and cook.