Tag Archive: Brunch


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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!!

 

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_2814

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.

 

sam_2784

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.

 

 

SAM_2609

8 slices bread crumbled ( I used swirl with cinnamon and raisin and super seedy Ezekiel bread.

1 – 1 1/2 c. ricotta cheese

1/4 c. butter, melted

1/4 c. honey

1 can pineapple tidbits, drained

1/4 c. peach preserves

Spray 9 x 9 baking dish with coconut oil.

Mix Bread, ricotta, butter, and honey.

Spread into bottom of the sprayed baking dish.

Mix pineapple and preserves.  Spread over bread mixture.

Bake at 375 F for 25 minutes.

 

SAM_2441

4 c. leftover french fries

1 lb. breakfast sausage

1 crescent dough

10 eggs

1/3 c. milk

2 c. shredded cheese

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Butter 13 x 9 baking dish and spread crescent dough (I used garlic) into the bottom, sealing seams.

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Brown sausage (I used maple) and drain well.

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Spread sausage over crescent dough.  Top with fries.  If the fries are soggy, put them in the oven for a few minutes at 450 sprayed with coconut oil spray until they are a little crisper.

Combine eggs and milk (as you can see from my picture I did a terrible job and had poorly blended eggs – looks terrible but still tastes yummy)

Top fries with shredded cheese and pour egg mixture over carefully.  You can refrigerate overnight at this point, so you’re not making it all drowsy in the morning, like I was.

Bake at 375 for 35 minutes.

Substitute any meat for the sausage.  Substitute any potatoes for the fries.  Use any cheese you like (I used colby jack). Add in vegetables (this is a great way to use up leftovers) or make it vegetarian to make it healthier!

I woke up Sunday morning and made the kids an apple dumpling casserole for breakfast.  While I was at it, I a Taco Cornbread Casserole for them to have for dinner, as I was heading out for the day.

First I wrapped the apple slices (2 apples cut into 8ths) in crescent dough (2 tubes) and placed them in a 13 x 9 baking dish sprayed with coconut oil.

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Then, I made the cornbread:

1 Package corn bread mix (I used XO Baking Co. Gluten Free)

 

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2 eggs

1 c. vanilla almond milk

1 can cream style corn

1 can whole kernel corn

Mix and pour into 13 x 9 baking dish sprayed with coconut oil.

Bake 350F for 20 minutes.   I did this alongside the apple dumpling casserole, which also cooks for 20 minutes at 350.

 

Meanwhile, I prepared the taco meat for the taco casserole:

2 lb. cooked crumbled ground meat with onion (I keep 2 lb. tupperware of cooked ground meat in the freezer).

Mix with 2 pouches Taco Sauce.  I used Frontera Texas Original Taco Skillet Sauce.  It is very mild, so next time I would punch it up with some jalapeno or something.

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Remove both baking dishes and prepare as follows:

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Spread taco meat mixture over baked cornbread.  Cover and refrigerate for later use.  When ready to eat, sprinkle with shredded cheese and bake for 30 minutes.

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At the point I took the cornbread and crescent rolls from the oven, I had also already made the custard to pour over it:

4 eggs

1 c. milk

1/2 c. sugar

1 Tbsp. vanilla

Pour over baked cresent rolls

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and bake at 350 for 20 minutes until custard is golden.

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Serve with vanilla yogurt.

I like to make multiple dishes simultaneously to cut down on dishes.  In this instance, the bowl I mixed up the cornbread batter in was rinsed and then used to mix the taco meat and sauce.

 

SAM_2255

4 medium russet potatoes

1/2 c chopped red onion

2 packages al fresco maple chicken breakfast sausage, sliced

1/4 c. olive oil

salt and pepper

9 eggs

1/4 c. milk

1 can cream of mushroom soup (low sodium)

1/2 c. shredded pepper jack cheese

1/4 c. shredded colby jack cheese

1/2 c. shredded sharp cheddar cheese

Bake potatoes in microwave for 10 minutes.  Let cool.

Mix eggs and milk with salt and pepper and soft scramble over medium low heat.

Add in mushroom soup.

Put in a bowl and set aside.

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Cut potatoes into small cubes.  Toss with onions, cut sausage and oil.  Season as desired.  I put a little salt and pepper.

Clean and reuse skillet from eggs to cook potato hash.  Cook over medium to medium high until golden brown, stirring to keep from burning.  Add more oil if needed.

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Prepare crock pot by spraying with coconut oil spray.

Place half the egg, mushroom soup mixture in crock pot.

Top with half the potato hash.

Sprinkle with pepper jack cheese.

Top with remaining potato hash.

Sprinkle with colby jack cheese.

Top with remaining eggs.

Top with cheddar cheese.  You can place it in the fridge overnight.

Cook on low until cheese melts (about 30 minutes if cooking right away, or about 1 hour if cooking from being in the fridge)

You can keep it warming for 4- 6 hours.

Loads of variations!!

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