Tag Archive: breakfast casserole


Every 4th of July, there is a parade that passes my house.  This year for the first time, my grandsons got to see their Uncle Elliot take part!  Elliot’s dream.

The brunch was cheesy apple grits and apple crescent casserole, two family faves!

July 4 brunch

Top photo:  Apple Crescent Casserole

2 tubes crescent dough

2 apples, cut into 8 pieces each

4 eggs

1 c. almond milk

1 Tbsp. vanilla

1/2 c. sugar or agave

Core and cut apples into 16 wedges.

Wrap each piece of apple into a wedge of crescent dough and place into 13 x 9 casserole dish sprayed with coconut oil.

Bake at 375 for 15 minutes.  Meanwhile mix  eggs, mil, vanilla, and sugar or agave.

Crescent dough should be golden at this point.  Pour egg mixture over crescents and return to oven for another 15-20 minutes.

Serve with vanilla yogurt as a topping.  Yummy!

Cheesy Apple Grits:

4 c. water

1/4 c. sugar or agave

1/2 tsp. salt

1 c. quick cooking grits

4 eggs

2 c. shredded cheese (I used Veggie Cheese)

1/2 c. almond milk

1 apple, thinly sliced

Heat water with sugar or agave and salt.  Once at a rolling boil, add grits gradually and cook until thickened.  Add in shredded cheese and stir until melted.  Temper with milk and add in eggs.  Once blended, pour into a prepared 13 x 9 baking dish and top with apple slices.  Bake at 375 for 40-50 minutes.

Ideally, this goes into the oven prior to the first phase of the crescent casserole, so they can finish up together.

This is also delish with vanilla yogurt as a topping.

Our 4th was fun!   My grandsons got to see their Uncle Elliot in the parade with the local fire department, and had fun collecting and eating the candy!

 

 

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sam_2832

Above is a picture of a breakfast I have made countless times and have enjoyed on holiday mornings and ordinary mornings.  The key is to pick the most delicious apples, of course.  Today’s dumplings were made with HUGE golden delicious apples that made me think of my Dad.  He always ate golden delicious.  Softer skin.  Easier on his teeth.  But also, so darn amazing and flavorful.

I also like that they now have a honey butter variety of the crescent dough.  The extra honey in the dough really adds another layer of flavor.

2 apples, cored and cut into 8ths.

2 tubes crescent dough (I used honey butter)

4 eggs

1 C. milk, creamer, creamer, half and half, or any combination thereof.  (I used Cilifia Farms Coconut Almond Blend with no added sugar)

1/2 c. raw sugar

1 Tbsp. vanilla

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First you prepare a 13 x 9 baking dish by spraying it with coconut oil and preheat the oven to 375F.

Cut two apples into 8 wedges each.

Wrap apple wedges in crescent dough and place in baking dish.

Bake for 15 minutes or until golden brown.

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Mix together eggs, milk/cream mixture, sugar, and vanilla.  (custard)

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Pour custard carefully over crescent wrapped apple wedges.

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I serve this topped with vanilla yogurt.  You can sprinkle the apples with cinnamon, ginger, or cloves.  You could sprinkle nuts on top before baking the custard.

 

SAM_2601

French Toast Sausage Casserole

10 sausage links (I used al fresco chicken breakfast sausage)

1 loaf King’s Hawaiian Bread

3 eggs

2 Tbsp. Silk Vanilla Coffee Creamer

Brown sausage in skillet.

Combine egg and creamer.

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Slice 10 pieces of bread to wrap sausage.  I used King’s Hawaiian Bread because it’s sweet.  It was a little fragile though.

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Flatten bread and roll around sausage.

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Dip in egg and place in 13 x 9 baking dish sprayed with coconut oil.

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Set aside.  This only needs to cook for 20 minutes, but the Cheesy Apple Grits takes 40 minutes to bake.

4 c. water

4 Tbsp. sugar

1/2 tsp. salt

1 C. grits

2 c. shredded cheese

4 eggs

1/2 c. milk

1 apple, sliced

cinnamon

Bring water, sugar, and salt to a boil.  Add grits and cook until thickened.

Stir in shredded cheese.

Stir in eggs beaten with milk.

Pour into 13 x 9 baking dish sprayed with coconut oil

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Top with apple slices and sprinkle with cinnamon.

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This needs to bake at 450 for 40 minutes.

I set the timer for 20, so that I could put the french toast casserole in beside it to have them finish up together.

 

SAM_2400

4 C. Water

2 Tbsp. sugar

1/2 tsp. salt

1 C. grits

5 eggs

1/2 c. milk

1 1/2 c. shredded cheese

1-2 large apples sliced

cinnamon

Spray 13 x 9 baking dish and preheat oven to 450 F.

Heat water, sugar and salt until boiling.  Gradually add grits and lower heat to medium high.  Stir occasionally until mixture thickens.

Meanwhile beat eggs with milk.  Pour into thickened grits.

Stir in cheese until melted.

Top with apples.  Sprinkle with cinnamon.

Bake 450F for 40 minutes.

SAM_2218

4 leftover hot Italian sausage links, sliced thinly (in about 1/4 c. sauce and cooked onions and peppers)

10 eggs

1/8 c. milk

salt and pepper to taste

1 package refrigerated Simply Potatoes Southwestern Hash Browns, cooked according to directions

1 c. shredded cheese (I  used 6 cheese Italian)

Spray crock pot with cooking spray.

Cook hash browns according to directions.

Mix eggs, milk and salt and pepper.  Make soft scrambled eggs and set aside.

Heat sausage, sauce and onions and peppers.  Mix in eggs.

Pour egg mixture into crock pot.

Later crispy hash browns over eggs.

Top with cheese.

Heat in crockpot until cheese is melted.

I love this because it can stay warm until everyone gets up on a Sunday morning and gets around to eating.

Stir after each person serves themselves to keep it moist.  The maximum you want to leave it on in the crockpot is 3 or 4 hours.

Leftovers (if you have any) reheat well!

SAM_2158

• About 2 tbsp. vegetable oil, divided
• About 3 cups mashed potatoes (I had made mashed potatoes out of purple potatoes with butter and sour cream YUM)
• 12 ounces breakfast sausage crumbles
• 12 large eggs
• 1/3 cup flour (I used coconut flour)
• 3/4 teaspoon kosher salt
1/2 c. sour cream

• 1. Heat oven to 375° with a rack in the upper third of the oven. Oil a 9- by 13-in. baking dish with 1 tbsp. oil.

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Spread mashed potatoes into dish, like a crust.

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• 2. Scatter sausage crumbles over potatoes.

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• 3. Whisk eggs together in a large bowl until broken up. Whisk in flour,  salt, and sour cream. Pour mixture over sausage and potatoes.

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Sprinkle cheese on top.

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• 4. Bake 25 minutes.

SAM_2132

This is my version of thehungrymum.com’s Dutch Berry Pancake.  It was a huge hit!

1 lb. hot breakfast sausage, cooked, crumbled, drained

1 c. cashew milk

1 c. vanilla yogurt

8 eggs

1/2 c. sugar

2 c. gluten free flour mix (I used Pamela’s)

4 Tbsp. butter

1 small container blueberries

Cook, crumble, and drain sausage and set aside to cool.

Preheat oven to 375F.

Place in bottom of baking dish with melted butter.

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Prepare batter in blender using milk, yogurt, eggs, sugar and flour.  Mixture will be thick.

Pour over dish with sausage and butter.

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Arrange blueberries over top.

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Bake 25-35 minutes until puffed way up and golden.

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When you remove it from the oven, it sinks down and gets “dutchy”.  Yummy!!

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Some of us ate it plan, some used maple syrup, others used blueberry syrup or yogurt.

My first reaction was that next time I might use more sausage.  On second thought, maybe not!

SAM_2105

1 lb. hot breakfast sausage, cooked, crumbled and drained

3-4 c. leftover purple potato hash (you can use any potatoes)

10 eggs, soft scrambled

1 c. leftover cream stye soup (I used potato, often use mushroom)

4 slices Daiya cheddar style slices – this is so delicious, I may NEVER EAT CHEESE AGAIN!!

2 oz. Veggie Shredds (cheese alternative)

Whenever I buy breakfast sausage, I often cook it ahead of time, crumble and drain and then freeze for future use.  It makes breakfast preparation much much easier.

Soft scramble eggs.  Add in cream soup.

Spread a small amount in the bottom of crockpot, which has been sprayed with coconut oil spray.

Brown leftover potato hash in skillet at high heat with olive oil and butter until crispy.

Layer potatoes over eggs.

Layer cooked sausage next.

Layer remainder of eggs.

Top with cheese slices and use shredds to fill between slices.

Put on low.  This is ready to eat when the cheese is melted, and can be kept warm all morning until everyone gets up!

SAM_1939

Pancake batter for 12-15 pancakes.  You can use Bisquick or Pancake mix.  I used Pamela’s bread flour and made pancakes from scratch as follows:

2 C. flour

4 Tbsp. sugar

4 tsp. baking powder

1 tsp. salt

2 c. milk (I used vanilla coconut milk)

4 Tbsp. oil

2 eggs

8 oz. vanilla yogurt

1/4 c. cookie butter

1 Tbsp. vanilla

1 package sausage links, fully cooked.

Preheat oven to 425.  Spray 13 x 9 baking dish with cooking spray.

Mix dry ingredients.  Set aside.

Mix milk, oil, eggs, yogurt, cookie butter and vanilla.  I used an immersion blender so the cookie butter was really mixed in well.  Blend dry and wet ingredients.  Pour into prepared baking dish.  Top with sausage and bake 25-30 minutes or until golden.

Serve with syrup!

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YUMMMMMY.

SAM_1901

1 tube crescent dough

1 lb. breakfast sausage, crumbled, cooked and drained

8 potato latkes

8 oz. pepper jack cheese, shredded

8 eggs

1/4 c. milk

salt and pepper

1 Tbsp. butter

1 Tbsp. Parmesan cheese

Cook, crumble and drain sausage.  Set aside.

Spray sides of 13 x 9 baking dish and butter bottom.

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Sprinkle with Parmesian.

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Spread crescent dough and seal seams to make a crust.

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Top with sausage.

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Top with latkes.

Sprinkle with shredded cheese.

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Combine eggs and milk.  Add salt and pepper.

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Pour over everything.

Bake 375 F for 35 minutes.

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