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Slow Cooker Stuffed French Toast Casserole

Slow Cooker Stuffed French Toast Casserole

Life is so cyclical. It seems like I am busiest when I have teenagers. To be honest I have had teenagers in my house since 2003. Nonstop. Feeding teenagers, especially in the summertime, is a special challenge. Between the busy schedules, the heat, and the grazing nature of teens I love pulling out my slow cooker in the summer. One of our new favorite slow cooker dishes is something I made for brunch last week, Slow Cooker Stuffed French Toast Casserole.

Although I don’t spend as much time on the road as I used to, everyone got so accustomed to Sunday that I still make it. There are definitely some dishes that make it into a semi-regular rotation, while others are one and done.

Slow cooker Stuffed French Toast Casserole is definitely one that makes the rotation. It is delicious and easy. Every single person in the family enjoyed it.

Slow Cooker Stuffed French Toast, uncooked

Another thing that is great about this recipe is that, just like French Toast, it can be topped in whatever fashion pleases the person eating it. D3 likes syrup on her French Toast and pancakes, so she put syrup on hers. The Hubs, D4 and I had fresh blueberries and blueberry preserves on ours. A person could put any jam or jelly, powdered sugar, nut butter, whipped cream…the list is virtually endless.

This recipe for Slow Cooker Stuffed French Toast Casserole also makes enough to feed a large group. It fed the four of us large first helpings and a couple of second helpings on Sunday. The girls have been able to eat it for breakfasts a couple of times throughout the week, and there is still some left on Thursday.

Slow Cooker Stuffed French Toast, Cooked

If you are looking for a brunch recipe to feed a crowd for holiday brunch or a get – together such as a Bridal Shower Brunch this would be perfect. Throw it in the slow cooker and let it cook, and serve it straight out of the slow cooker. Oh, and a toppings bar would be awesome. I hope you give this morsel a try, and love it as much as we did.

Slow Cooker Stuffed French Toast Casserole

Slow Cooker Stuffed French Toast Casserole

  • 12 slices white sandwich bread (in 1/2 inch cubes)
  • 10 large eggs
  • 1 1/2 cups milk
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla
  • 16 ounces cream cheese (softened)
  • 1/3 cup milk
  • 2 cups powdered sugar
  1. Spray the inside of the slow cooker crock with nonstick cooking spray.

  2. In a large bowl or 16 cup mixing bowl whisk eggs.

  3. Mix in 1 ½ cups milk, cinnamon, and vanilla. Set aside.

  4. In a large mixing bowl cream the cream cheese, 1/3 cup milk,and powdered sugar until smooth.

  5. Layer the bottom of the prepared slow cooker with bread.

  6. Cover the bread layer with 1/3 of the egg mixture.

  7. Top the egg mixture with 1/3 of the cream cheese mixture.

  8. Repeat the layers 2 times.

  9. Cover and cook on low for 4-5 hours until the casserole is firm, with the eggs being set and not runny.

  10. Uncover and turn off. Allow to sit for about five minutes before serving with your favorite French toast toppings.

 

 
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Posted by on July 4, 2019 in Brunch Recipes, Slow Cooker

 

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Cheesy Egg Bake

Cheesy Egg Bake

As the holiday season is upon us, it is the perfect time to share this recipe. I made this the first time for my family about a month ago. It has become such a hit that it has transitioned to a dinner recipe, too! Cheesy Egg Bake started as a cost effective brunch that I thought everyone would enjoy. Imagine my surprise and joy when they all fell in love.

It can be a challenge to find meals that fit all of the likes of my family. Even the little foursome that we are most of the time now have varied food preferences. This recipe ticked off many of my families boxes:

  • Simple
  • Quick
  • Cost Effective
  • Cheesy
  • Not Spicy
  • Meatless
  • Protein

As I served the Cheesy Egg Bake for that first brunch my biggest surprise was how much Daughter Number 3 liked it. In fact, she wanted seconds. Then she asked if she could have it for breakfast the next day.

There’s another box this recipe ticks, too!

  • Easily portable

The Hubs and D4 liked it. They both thought it a bit bland at that first brunch. After a few bites D3 offered up some flavoring suggestions.

Everyone agreed that they sounded good, so I used her suggestion the next time I made it.

 

After I made the new and improved Cheesy Egg Bake the second time it was an even bigger hit.

Within a couple of weeks I made it again; this time for dinner. One more time everyone liked it.

In all of my years of cooking this might actually be the only dish I have ever made that my family wanted to eat as leftovers. The Hubs, who has never been a fan of leftovers, saw me getting a piece of Cheesy Egg Bake out of the fridge a few days after we had it for dinner. “I was looking for that”, he said. I just smiled and heated up the last piece.

Do you have a recipe that ticks off many of the boxes that satisfy the needs of everyone in your family? What about a dish that even the leftovers are sought after? If you don’t, Cheesy Egg Bake might just be the one!

I think it is a perfect breakfast or brunch recipe for your holidays!

Cheesy Egg Bake

  • ½ cup unsalted butter (melted)
  • 16 ounces cottage cheese
  • 2 cups grated cheddar (see note)
  • ¼ cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 Tablespoon chives
  • ½ Tablespoon chopped parsley
  • 12 eggs (beaten)
  1. Preheat the oven to 400 degrees. Grease a 9 X 13 baking dish.
  2. In a medium bowl combine melted butter, cottage cheese and cheddar. Stir in flour, baking, powder, pepper, salt , chives, and parsley. Whisk in the beaten eggs until combined. There will still be lumps from the cottage cheese.
  3. Pour into greased pan and bake 30-40 minutes or until lightly browned and set in the middle.
  4. Remove from oven to cool 5-10 minutes. Cut into squares and serve.

Note: To make this lower in fat use mozzarella cheese and lower fat cottage cheese.

Note 2: The seasonings can be altered to your families taste.

Note 3: I have used as few as 8 eggs in this recipe, which makes it less fluffy and more dense.

 

 
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Posted by on December 16, 2018 in Breakfast Recipes, Brunch Recipes

 

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Smashed Potatoes

Smashed Potatoes

For Spring Break this year I am taking a vacation. This is a vacation from Spring Break. In fact I am going to make this spring break all about family and food in a more traditional way. I’m starting with brunch. After Sunday’s brunch question from Daughter Number Four I decided to see how many ways I could incorporate brunch into the week. Last night I deviated from brunch to make brinner; breakfast for dinner. The menu was chocolate chip pancakes, link sausage, turkey bacon, and smashed potatoes.

Way back when I was a child I remember spring break being a great week off of school for children. It also seemed a time for older kids, college aged youth to head south and be free from adulthood. I don’t know when spring break has turned into an obligatory vacation week. The first time I realized this was when Daughter Number One was in Junior High. She could not believe we were not going somewhere over her spring break. It was a very typical teenage “ermagerd” response at the time. Everyone, just everyone else was going somewhere over spring break. Gah.

Over the years we did take a couple of trips over Spring Break, including a big one with D3 and D4 to Washington, DC. It was really a work trip for The Hubs, but he timed it so we could go, too.

This year, because of life happenings we did not go anywhere. Of course our youngest daughter is in Junior High this year. You would truly think that the world was spinning off of its axle. We. Aren’t. Going. Anywhere. Ermagerd. Gah. Trust me when I say that I am not the kind of mother who believes her children should get everything they want. Not even close. However, when she mentioned that she thought we should have brunch every day since it’s Spring Break, why not.

I have not told D4 that is my plan. We’ll see how far I can actually take this brunch thing. Last night was easy. I love breakfast for dinner for two reasons. The first and most obvious reason is that I love breakfast food. Also, breakfast for dinner can be so easy.

For example, last night we had chocolate chip pancakes, link sausages, turkey bacon, and smashed potatoes. The dirty dishes were a minimum: 2 sheet pans lined with foil, 1 mixing bowl, 1 fork, 2 measuring cups, 1 measuring spoon, 1 griddle, 1 flipper. That does not include the plates.

The time to make everything is minimal, too. First of all I save time with my smashed potatoes by cooking them in the microwave first instead of parboiling them. If you are not familiar with smashed potatoes, let me give you a bit of history. The first time I had these or even heard of them was at a restaurant in Lawrence, Kansas. The Hubs and I went for brunch. He had quiche, I had biscuits with mushroom gravy and smashed potatoes. I had no idea what I would be getting. What a pleasant surprise.

When I got home that day I started researching smashed potatoes, which are sometimes called Crash Hot Potatoes. My research indicated they originated in Australia. They have the consistency on the inside of a soft baked potato. However, as the top and some flesh have been exposed and oiled they have the crunch of a fried potato. They can be seasoned a variety of ways but for me lots of garlic is a key.

Daughter Number Four loved the brinner. The chocolate chip pancakes were obviously her favorite. My favorite was the smashed potatoes.

Smashed Potato, bacon, Chocolate Chip Pancakes

Smashed Potato, bacon, chocolate chip pancakes

What are your memories of Spring Break? Did you go on trips as a child or wild adventures as a young adult? Keep it clean here, though.

Also, share your favorite breakfast, brunch, or brinner recipes with me. I will be needing some ideas be week end.

Smashed Potatoes

  • 12 small red potatoes or 4 larger potatoes
  • ½ – 1 teaspoon minced garlic per potato
  • Sea salt
  • Black pepper
  • Parmesan cheese
  • Olive Oil
  1. Preheat oven to 450 degrees F. Line a baking sheet with foil and oil liberally.
  2. Fill a Dutch Oven to half with water, bring to boil. Add potatoes, and boil for 15 minutes, or until they poke easily with a fork. Drain and set aside.
  3. Place potatoes on the foil lined pan, leaving room between. Using a potato masher or fork, press down in the center to smash your potato; repeat for all potatoes.
  4. Oil the tops of the potatoes. Sprinkle minced garlic, salt and pepper over each potato. Grate some fresh parmesan over each. Bake for 20-25 minutes, until browned and tops are crisp.
  5. Remove from oven and allow to cool slightly before serving.

To cut down time I cook the potatoes in the microwave instead of the Dutch oven, then bake.

 
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Posted by on March 20, 2018 in Side Dish Recipe

 

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Goldenrod Eggs

Goldenrod Eggs

Today’s brunch is brought to you by the Oscars. Everything I made was Golden, Golden Biscuits (not the album by Three Dog Night, Golden Bisquits), Golden Sheet Pan Potatoes, Golden Drinks, and Goldenrod Eggs.

If you’ve never heard of Goldenrod Eggs (aka Eggs a la Goldenrod) let me give you some history. One of the first printed recipes of Goldenrod Eggs is in a Fannie Farmer cookbook from the late 1800’s. An easy to prepare recipe of Bechamel sauce and diced hard boiled eggs this recipe over time was popular fare at Easter brunches, using up hard boiled eggs from hunts.

For my family this recipe’s popularity only goes back about a year. This is one of the recipes I discovered while making new and fabulous brunches for my family during my heavy travel. I was unsure if this would be a hit with the girls. Oddly enough the pickiest eater in my family, Daughter Number Three, loved it. The Hubs, however, was not as big of a fan.

Goldenrod Eggs

Goldenrod Eggs

Traditionally Goldenrod Eggs are served over toast points, but can be served over biscuits. As I had a Golden theme in mind it seemed that golden hued biscuits would be more fitting.

The Golden Drinks I served were just pineapple juice in glasses rimmed with gold sugar.

Golden Drink

Golden Drink

I was surprised at the positive response my Golden themed brunch made with the family. The girls thought the drinks were fun, but they absolutely loved the food. With the reactions I got from my family for brunch I have no need to see how wins Best Picture tonight. It’s obvious that the award for Best Brunch goes to me. I would like to thank everyone who made it possible, and recommend this amazing brunch to you.

Goldenrod Eggs

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 4 eggs (hard-boiled)
  • Salt and pepper to taste
  • Toast points or biscuits
  1. In a saucepan over medium heat melt butter.
  2. Whisk in the flour to make a roux, stirring constantly until browned. Be careful not to burn.
  3. Turn heat to medium low and whisk in milk, a little bit at a time. Continue stirring until the butter and flour mixture is completely incorporated in the milk.
  4. Reduce heat to low, stirring to prevent scorching or clumping.
  5. Slice hard boiled eggs in half, reserving the yolks.
  6. Finely dice egg whites. Set aside.
  7. Dice egg yolks finely or push through a strainer or sieve.
  8. When white sauce has thickened whisk in egg whites and add salt and pepper to taste.
  9. Ladle egg sauce over toast points or biscuits, split.
  10. Top with finely diced egg yolk.

 
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Posted by on March 4, 2018 in Brunch Recipes

 

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Mother’s Day 2014

Mother’s Day 2014

Catching up from the busyness of life, I just have to share some of the great things we did for Mother’s Day weekend. There was much cooking done so I will share some some of the Mother’s Day recipes.

On Saturday Daughter Number Four told me she just HAD to make me some muffins that she had found a recipe for. At nine, she isn’t quite capable of baking by herself, so what she was asking was if I would help her bake muffins.  She pulled up a recipe that she had found online at “KidsHealth”. We did have all of the ingredients, so we got right to it.

Mixing Muffins

 

PBMuffins

The muffins were very good, and Daughter Number Four did most of the work herself. She is becoming a great cook! We shared some of the muffins with our family. Everyone was impressed.

On Sunday, while the girls and I were at church, The Hubs made brunch for me / us. To be honest, the weekend did not turn out quite the way we had wanted it to. I couldn’t even believe that after our drain debacle on Cinco de Mayo, the night before Mother’s Day we had a pipe break under the house. The Hubs had spent several hours on Saturday evening working on it, and started back up on Sunday morning.

The girls and I did clean up and go to church. I was surprised and excited to come home to brunch and champagne cocktails. The brunch casserole he made was absolutely delicious, and the girls loved it just as much as I did. This is a dish I will make for brunch in the future.

The Blintze Bake paired perfectly with Mimosa’s and Apricot Bellini’s.

Not only was the food was really wonderful, and I am over joyed that we were able to get the water leak fixed!

These are definitely some morsels worth trying and would both be great for a brunch.

Peanut Butter Banana Muffins

  • 2 eggs
  • 1 cup milk
  • ¼ cup banana (about 1 banana, mashed with a fork)
  • ¼ c. peanut butter
  • 1/3 cup vegetable oil
  • ¼ cup frozen apple juice concentrate (thawed (left out of the freezer until it's soft))
  • ¼ cup nonfat dry milk
  • 2¼ cup all-purpose flour
  • 1½ teaspoon baking powder
  • 1 teaspoon baking soda
  • nonstick cooking spray
  1. Preheat oven to 350 degrees. 

  2. In a small bowl, break the eggs and use a fork to beat them a little bit.

  3. In a large bowl, combine the milk, mashed banana, peanut butter, vegetable oil, apple juice, dry milk, and the eggs from the small bowl. Mix with a mixing spoon until the mixture is creamy. 

  4. Add the flour, baking powder, and baking soda into the large bowl. Mix again. 

  5. Line a muffin tin with paper liners or lightly spray with nonstick spray. 

  6. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up. 

  7. Bake for about 15 minutes. When your muffins are finished baking, remove from muffin tin and cool them on the wire rack.

Makes 12 muffins

Blintze Bake

  • 2 – 8 ounce packages Neufchatel cheese (softened)
  • 15 ounces part-skim ricotta cheese
  • 5 eggs (divided)
  • ¾ cup granulated sugar (divided)
  • 1 lemon (3 Tablespoons juice, 1 teaspoon zest)
  • 1 cup all-purpose flour
  • ¾ cup butter (melted)
  • ¼ cup milk
  • 1 Tablespoon baking powder
  1. Heat oven to 325 degrees. 

  2. Beat Neufchatel, ricotta, 2 eggs, 1/4 cup sugar, lemon zest and juice in large bowl with mixer until blended. 

  3. Whisk remaining eggs, sugar, flour, butter, milk and baking powder in separate bowl until blended. 

  4. Spread 1/3 of the batter onto bottom of 13×9-inch baking dish sprayed with cooking spray; cover with Neufchatel mixture, then remaining batter. Bake 45 minutes or until center is set.

http://www.kraftrecipes.com/recipes/blintz-brunch-bake-54201.aspx?cm_mmc=eml-_-rbedesk-_-20140506-_-140506_USA_EN_RBE%5e1009&cm_lm=C6C6993E2EF3D66E64BBC3968330270D

 

 

 
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Posted by on May 19, 2014 in Brunch Recipes, Recipe

 

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