This year we will actually be sticking around our house after opening presents (since we're doing it on the 23rd), so I want to come up with some kind of Christmas-y brunchy-lunchy thing. Ds is picky; Dh loves bacon. Any suggestions??
MMMMMM....breakfast casserole....mmmmmmm.... Okay...here ya go.... Breakfast for Dinner Casserole The other thing I like to do is mix eggs (6) with sour cream (1 cup) and 1 4 oz can of green chiles and 1 cup monterey jack cheese. Mix and pour into a pie plate...bake for about 20-30 mins until set. MMMM...serve with fruit salad! I usually make this on Christmas Morning, too. All you'd need to do is sub bacon for the sausage.
try McMom's they are toasted english muffins, with egg, bacon and cheese.. along with some fresh fruit on the side..dipped in choc.
Thanks! That's what I was thinking, but I wasn't sure. I need things to be labeled exactly like the recipe or I get confused. I have even called my parents from the grocery store to ask about cuts of meat. Thank goodness for nationwide free calling!:lol:
Here's another breakfast strata thing. They are easy to make - put them together the night before, stick them in the fridge, and then bake them while you're opening your stockings. Mom's Breakfast Strata INGREDIENTS: * 9 slices bread, torn into bite size pieces * 1/2 cup diced fresh mushrooms * 1/2 cup chopped green bell pepper * 16 ounces Cheddar cheese, shredded * 1/2 cup chopped onion * 2 cups cubed cooked ham (or sausage, or bacon) * 8 eggs * 2 cups milk DIRECTIONS: 1. Grease a 9x13 inch baking dish. Layer half of the torn bread in the bottom of the dish. Sprinkle the mushrooms and green bell pepper evenly over the bread layer. Sprinkle with half of the cheese. Top with remaining bread pieces, then layer with the onion and ham. Sprinkle with remaining cheese. Whisk together eggs and milk; pour over the entire pan. Cover with aluminum foil, and refrigerate for 12 to 24 hours. 2. Preheat the oven to 350 degrees F (175 degrees C). 3. Bake covered for 35 minutes, then remove foil and bake for an additional 15 minutes, or until top is evenly brown.
Yes, scallions are green onions...usually smaller and more tender than the larger ones, and definitely nicer than leeks (IMHO). I love scallions! I use them in the place of onions especially in salads and stuff like that b/c they have the hint of being oniony without being overpowering. OR too crunch or mushy!
here are some coppy and pasted recipes. This is absolutely 'tried and true' and our family's favorite breakfast casserole for special occasions. You would probably have to make 2 of them to serve 24 people. Each serves 12 easily. Company Breakfast Casserole In a 13x9 inch baking dish: 1st. layer: 8 slices of cubed good bread, not the airy type 2nd. layer: 1-1/2 lb. sausage meat, browned 3rd. layer: 1-1/2 cup shredded cheddar cheese Beat 1 dozen eggs with 2-1/2 cups milk and 3/4 tsp. dry mustard. Pour over ingredients in casserole dish. Cover and refrigerate overnight. In the morning, mix 1 can of cream of mushroom soup with 1/2 cup of milk and spoon evenly over top. Bake at F300 for 1-1/2 hour.
Ingredients 36 brown-and-serve sausage links 8 Golden Delicious apples, peeled and sliced Brown sugar Cinnamon Brown the sausage in the microwave and drain. Into a 2-quart casserole dish, layer apples, sausage, apples, and sausage. Over each layer of sausage sprinkle a small amount of brown sugar and cinnamon. Bake for 45 minutes at 350 degrees, stirring several times. I used fresh link sausages instead of the brown and serve. I did cut them in two before frying them. I used about 1/3 cup of sugar on each sausage layer along with about 1/2 teaspoon of cinnamon. I did mine in the oven, but I would think you could brown the sausages and then layer the apples and sausages in a crock pot and cook them. It would probably take a little longer than doing them in the oven.
Subject: good breakfast recipe- Sausage Balls Posted by: Dianne4 Replies: 8 Posted on: 11/20/2002 8:56:32 AM #T107332 2# mild sausage(not links) 2# bacon 2 cups water 1-80z pkg pepperidge farm dressing crumbs Mix water and dressing until moist. Add uncooked sausage and mix well. Form into 11/2 inch balls(can freeze at this point) Slice bacon into half piecesand wrap each sausage ball with them. Place onto baking pan and bake 350 until bacon is done. Can be made ahead and heat when needed to serve. *I have served these for Christmas breakfast and as as appetizers. They are really great and easy!!!
found this one: ** OVERNIGHT FRENCH TOAST ** - This recipe is so easy and delicious, (if you like sweets for breakfast). It tastes like a giant cinnamon roll! 2 cups brown sugar 1 cup (2 sticks) oleo 2 tsp. cinnamon 18 slices Italian or French bread 3 cups milk 6 eggs, beaten 1/3 cup white sugar 2 tsp. vanilla Melt the brown sugar, oleo, and cinnamon in pan. Lay some of the bread slices in bottom of a well-greased 9x13 pan. Drizzle part of the butter mixture over the bread, add more bread, repeating to make 3 layers, ending with the drizzle mixture. Mix the remaining ingredients, and pour over the bread. Cover with foil, and refrigerate over night. Bake at 350* for 1 hour covered, then for 15 minutes uncovered. I found I had to bake a little longer (maybe 15 min. more), but remember, it’s supposed to be moist and not dry looking. It’s so sweet, you don’t even need to use butter or syrup. And it tastes delicious re-heated or cold, too, if there’s any left for later!!! It smells so good baking, you’ll want to get up early in the morning just to taste it! Makes about 6 to 8 filling servings.
Subject: OVERNIGHT FRENCH TOAST Posted by: GrannyBTX Replies: 1 Posted on: 8/12/2003 4:20:03 AM #T215701 Have made this many times and it's WONDERFUL!! (and even good the next day out of the microwave) ... I DID USE MORE BREAD than called for in the recipe below - cut it in probably 3/4" slices and made the 3 layers in a 9x13 pan as the recipe called for ... Makes a really full casserole (put something under it when baking in case it spills over, mine almost did) The comments posted under the recipe heading came from whoever originally posted the recipe ...(tried to find the original poster without success) - ** OVERNIGHT FRENCH TOAST ** - This recipe is so easy and delicious, (if you like sweets for breakfast). It tastes like a giant cinnamon roll! 2 cups brown sugar 1 cup (2 sticks) oleo 2 tsp. cinnamon 18 slices Italian or French bread 3 cups milk 6 eggs, beaten 1/3 cup white sugar 2 tsp. vanilla Melt the brown sugar, oleo, and cinnamon in pan. Lay some of the bread slices in bottom of a well-greased 9x13 pan. Drizzle part of the butter mixture over the bread, add more bread, repeating to make 3 layers, ending with the drizzle mixture. Mix the remaining ingredients, and pour over the bread. Cover with foil, and refrigerate over night. Bake at 350* for 1 hour covered, then for 15 minutes uncovered. I found I had to bake a little longer (maybe 15 min. more), but remember, it’s supposed to be moist and not dry looking. It’s so sweet, you don’t even need to use butter or syrup. And it tastes delicious re-heated or cold, too, if there’s any left for later!!! It smells so good baking, you’ll want to get up early in the morning just to taste it! Makes about 6 to 8 filling servings.
Overnight Caramel French Toast From Cookin' Up Country Breakfasts Cookbook Because this recipe can be prepared the night before, it's perfect to serve overnight guests. So it gives you extra time to visit over morning coffee. INGREDIENTS 1 cup packed brown sugar 1/2 cup butter 2 tablespoons light corn syrup 12 slices bread 1/4 cup sugar 1 teaspoon ground cinnamon, divided 6 eggs 1-1/2 cups milk 1 teaspoon vanilla extract DIRECTIONS In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Top with six slices of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar; set aside. In a large bowl, beat the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes. Yield: 6 servings.
Baked French Toast with Home Style Syrup From Cookin' Up Country Breakfasts Cookbook This variation of typical French toast is both simple to prepare and delicious. And the homemade syrup has more flavor than bottled pancake syrup ever could. I hope you like them both! INGREDIENTS 4 eggs, lightly beaten 1 cup milk 2 teaspoons vanilla extract 1 teaspoon salt 12 slices day-old French bread (1/2 inch thick) 1-1/4 cups crushed cornflakes 1 to 2 tablespoons butter or margarine SYRUP: 1-1/2 cups sugar 2/3 cup light corn syrup 1/2 cup water 1 teaspoon ground cinnamon 1 can (5 ounces) evaporated milk 1/2 teaspoon butter flavoring 1/2 teaspoon almond extract DIRECTIONS In a shallow dish or pie plate, combine eggs, milk, vanilla and salt. Add bread and soak for 5 minutes, turning once to coat. Coat each slice with cornflake crumbs and place on a well greased baking sheet. Dot each slice with butter. Bake at 450° for 10-12 minutes or until golden brown. For syrup, combine sugar, corn syrup, water and cinnamon in a saucepan. Bring to a boil. Boil, stirring constantly, for 2 minutes. Remove from the heat; stir in evaporated milk and flavorings. Serve over warm French toast. Yield: 6-8 servings
I think I'm going to try the Overnight French Toast and the casserole Krista had since those are both cooked at 350! I need it easy like that! : ) And then a fruit salad and maybe some kind of coffee cake. There are only 3 of us, but I want enough stuff that we can just snack around on it all day so I don't have to cook more. I am pretty lazy!
