Tag Archive: Brunch


I had some not so fresh anymore bread, some leftover squash puree, and three eggs on hand.  Food obsessed, waste not person that I am, I felt they were begging to be made into bread pudding!  The idea came to me since the squash puree was a little pumpkin pie ish, in other words, sweeter than I intended.  You could easily substitute canned pumpkin and sweeten it or canned pumpkin pie filling, which is already sweetened.  This would be a nice addition to any brunch!  The picture is from the Betty Crocker website.  The picture I took of mine with my new camera was an epic fail!  Since we were having it for breakfast, mine was served with butter and maple syrup.  Also, I opted to not put any nuts in mine.

Pumpkin Bread Pudding

3 C. pumpkin pie filling (I actually used leftover puree of acorn squash, pumpkin, and spaghetti squash)

8 C. cubed not so fresh bread

2 C. almond milk

3 eggs

Spray baking dish and put bread cubes in it.

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Combine puree, milk and eggs

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Pour over bread cubes and toss gently.  At this point, I refrigerated mine overnight.  You can cook it right away, though.  Make sure all the bread is completely immersed in the liquid.

Bake at 350 F for one hour.

This was yummy topped with butter and maple syrup.

 

 

 

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I try to make a breakfast/brunch every Sunday.  A busy schedule led to frozen breakfast sandwiches on BOGO.  Today, I felt inspired to use the pie crusts that had sitting in the fridge for too long, and the diced ham I bought on BOGO for the corn chowder, which ended up having the leftover chicken or turkey or whatever in it instead.  I bought berries intending to make a berry salad.  There’s some endive from our salad the other night.  Lots of Banh Mi style veggies still.  Setting everything out and letting everyone visit the table like a salad bar/buffet was great!  It looked kind of nice, too.

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The quiche were asparagus ham or spinach ham.  Both used tofutti cream cheese substitute and vegan mozzarella shreds, for a healthier take.

2 pie shells (I like to buy Immaculate brand, but any will do).  These will be baked before filling at 375 for 10 minutes, or as directed on the packaging.  Pierce them with a fork to prevent lifting and cracking.  Turn oven down to 320 when you take the crusts out.  The quiche cook at a lower temperature.

Filling:

8 eggs

1 container tofutti cream cheese substitute

4 Tbsp. butter

1 package mozzarella shred vegan cheese

2 (8 oz) packages diced ham, drained and dried

1 can spinach, well drained (ideally overnight)

1 can cut asparagus, drained

  1.  Place drained asparagus in one bowl and the spinach in another.
  2. Melt butter in dutch oven over medium heat.  Add in ham and cook and caramelize a little  to richen the flavor.
  3. In the meantime, you can crack four eggs over each bowl of vegetables.

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  1. Stir in cream cheese and melt over low heat, stirring regularly.
  2. Spread half of the cream cheese ham mixture into each baked pie crust.
  3. Whisk eggs and veggies.  Add in mozzarella shreds and pour over ham mixture.

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  1. Bake at 320 for about 45 minutes.   They never seem completely set because of the cream cheese, but they are done when they don’t jiggle.

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This breakfast/brunch casserole is one of the kids’ favorites.  I had some apple butter on hand, had a coupon for Swirl bread, and decided to give this a try using Tofutti cream cheese substitute.  No one could tell that it wasn’t real cream cheese.  I reduced the amount of sweetener, and it was still sweet enough from the apple butter to forego putting syrup or powdered sugar on it.

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2 loaves Swirl bread (I used whole wheat cinnamon raisin, but there are some great varieties now including  a new oatmeal bread – pumpkin spice, brown sugar, etc.!)

2 containers Tofutti

1/2 c. agave (or use sugar, honey, maple syrup or natural sweeteners)

12 eggs

2 C. milk (I used unsweetened coconut/almond blend)

1/2 c. apple butter

Coconut oil spray

WARNING!  This recipe makes 10 large portions.  Leftovers are fought over!

Soften “cream cheese” and combine with sweetener.

Spray two 13 x 9 baking dishes with coconut oil and lay out bread to fit into dishes.  I cut some pieces in half to make it work.

Lay top slices of bread to the side, and spread top of bottom pieces and bottom of top pieces with “cream cheese” mixture.

Top with apple butter.

Close up “sandwiches”.

Mix eggs and milk (I use the bowl I mixed the “cream cheese” in to keep clean up to a minimum.  Pour over “sandwiches”.

Bake at 350F for 30 minutes until golden brown.

YUMMY!

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2 Immaculate pie crusts

12 eggs

1/4 c. sour cream

4 oz. diced pancetta

1/2 onion, finely diced

2 apples diced

6 oz. brie, diced

1 c. shredded cheese (I used fontina)

Pre-bake pie crusts until slightly golden at 400F.  Lower temperature to 325F.

Whisk together eggs and sour cream.

Cook pancetta until crispy, adding in onions to carmelize toward the end.

Place brie and apple in one pie crust.

Place pancetta and onion in the other.

Top both with shredded cheese.

Pour egg mixture equally into both.

Bake for 50 minutes or until knife comes out clean.

What I love about quiche is I can use up whatever is in the fridge.  Any veggie, any cheese , any meat, equals Yumm.

Serve with fruit or a salad – you can’t go wrong.

 

 

 

 

I made quiche about a week ago because I had a few frozen pie crusts on hand, and wanted to make the kids breakfast.  It was a huge hit compared to the last time I remember making it.  Maybe their tastebuds are grown up, or maybe I’ve gotten better at it.  Then, I bought Immaculate pie crust the other day to make a lemon pie for Uncle Bob (with a recipe from Molly the Baker which I will post, even though I failed to take a picture of mine)  I had one pie crust left, so I decided to make another quiche this morning.  The Immaculate crust is soooooo good, I don’t think I’ll ever make my own pie crust again or use any other brand!

quiche

1 ready-to-bake pie crust (I used Immaculate and will NEVER use the others again!)

immaculate pie crust

7 eggs

1/4 c. sour cream

1 lb. sausage, crumbled, cooked, drained (I used Jimmy Dean  fully cooked turkey crumbles)

turkey sausage

1 c. shredded cheese (I used sharp cheddar)

  1.  Bake crust at 400 F for 5 minutes or so, just until slightly golden.  Remember to either pierce it with a fork or use pie weights, so it doesn’t lift up.  When you pull  the crust out of the oven, immediately turn oven temp down to 300 F.
  2. Meanwhile, mix eggs and sour cream until well blended.  I didn’t even add salt or pepper, which you could, of course, but I figured the sausage would bring the salt to the party (it did).
  3. Stir in sausage crumbles and cheese.
  4. Bake quiche at 300 F for 50-55 minutes, until set.  (check for doneness by inserting a sharp knife in the center – it should come out clean

This can easily be made ahead, and keeps well for a few days!  Add in onions, peppers, mushrooms, spinach, other meats.  Switching up the cheese will really change things too.  I’m thinking of trying a brie and apple version next week.

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3 packages Stonefire Naan Bread (I used garlic)

12 eggs (fresh from a farm my daughter and son-in-law just purchased!)

1/4 c. sour cream

2 Tbsp. minced dehydrated onion

1/2 tsp. salt

2 packages fully cooked turkey sausage links

2 c. shredded Monterrey Jack cheese

Whisk eggs, sour cream, onion, and salt together.  Soft scramble and set aside.  Keep it a little liquidy.

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Place naan on baking sheets lined with foil and sprayed with coconut oil.

Top with egg mixture.

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Chop defrosted sausage into small pieces and top egg mixture.

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Sprinkle with shredded cheese.

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Bake at 350 for 15-17 minutes.

xmas-eve-brunch

With so many gatherings, we decided to have a Christmas Eve Brunch.  I made Cheesy Apple Grits, Apple Dumpling Casserole, and a Egg, Cheese and Sausage Crock Pot Casserole.  All previously posted, super easy recipes.   When I was young, my dad used to make Christmas breakfast of oatmeal with raisins and brown sugar.  We loved it!

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My son in law brought Mini Beef Wellington Bites, and Cousin Laura brought Cheese Blintzes and Green Beans.  Lots of dessert type stuff too.

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Olivia brought Bailey’s to make yummy coffee too!

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Grandma Tina made cookies with my oldest grandson and they were delicious and pretty!

Now, Christmas day will be nice and quiet and relaxing – watching the Steelers play and nowhere we have to go!

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Merry Christmas to all!!

 

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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.

 

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This is a great choice for Thanksgiving or Christmas morning!  It makes the whole house smell delicious!

20 slices Pepperidge Farm pumpkin spice swirl bread (perfect for holiday breakfasts!)

2 blocks Neufchatel cheese, softened

½ c. sugar or other sweetener.

12 eggs

2 c. milk

1 c. pumpkin butter (I used Kauffman’s – tastes like pumpkin pie!)

Pan spray

This recipe makes 10 large portions.  Leftovers don’t last long, though!

I love when a new flavor of swirl bread appears.  It means another variation on the cheese stuffed French toast my kids love so much.

Mix softened cream cheese and sugar.

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Spray 2 baking dishes (13 x 9).  Place bread in dishes to adjust fit.

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Spread all 20 slices of bread with cream cheese mixture.

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Top each bottom slice with pumpkin butter.

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Place top slice on each portion.

Whisk eggs and milk.

Pour slowly, evenly over bread, being careful not to leave any dry spots.

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Bake at 350F for 30 minutes.

No syrup or topping required.  You can top with powdered sugar for appearance, but it is sweet enough without.

Once it has cooled, I place it in a tupperware and everyone eats it as they get up.  No need to reheat.  It’s delicious cold too!

All I can say is YUMMMM.

 

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8 eggs

3 Tbsp. sour cream

1 can golden mushroom soup (or other cream soup – leftover homemade is ideal)

1 package fully cooked turkey sausage crumbles

2 cups leftover roasted potatoes

1 onion, chopped

2 Tbsp. olive oil

1/2 c. shredded cheese

Combine eggs and sour cream.  Soft scramble in a skillet sprayed with olive oil or coconut spray.  Mix in soup.  Set aside.

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Heat olive oil over medium to medium high heat.  Cook onions until softened.  Add potatoes and increase the heat to create crisp brown edges.

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Spray crockpot with spray or wipe down with oil.

Pour half of egg/soup mixture into crockpot.

Layer sausage crumbles next.

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Layer potatoes and onions next.

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Layer remaining egg/soup mixture next.

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Top with cheese.

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Cook on low for 30 minutes.  Reduce to “keep warm” setting.  Everyone can eat at their leisure as they get up.  I keep spreading the remaining casserole around in the crock pot to keep it from getting dried out at an edge from a spoon.

 

 

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