Sunday, April 3, 2011

Brunch Time with Eggland's Best! Baked French Toast, Breakfast Casserole, Cinnamon Rolls, Quiche Cups, Blueberry Muffins and more!


For those who were lucky to attend my Brunch, I have collected the recipes I  made here. Most of these are on my blog already (linked) but I'll share them on my new URL too. The quiches are new recipes and both were a hit! Everything else are tried and true recipes we all like here. The french toast bake and breakfast casserole were other faves. Same with the muffins and cinnamon roll! Heck, everything was a hit, and since I made about double of it all ( I fed 21 people!) everyone got to bring some home. I hope you're able to make some of these recipes and I hope you and your family enjoy them too! =)



Overnight French Toast Bake
12 slices day old french bread loaf (sliced 1" thick), cubed
5 eggs
2 1/2 Cups milk
3/4 Cup packed brown sugar
1 tsp vanilla
1-2 tsp. cinnamon
1/2 tsp nutmeg
1/4 C flavored liquid coffee creamer (optional but adds a yummy flavor!)

In a bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and creamer; set aside. Placed bread cubes in a greased 9x13 baking dish. Pour egg mixture over all in pan (the bread will absorb most of this by morning). Cover and refrigerate for 8 hrs or overnight. Bake uncovered at 350' for 40-55 mins. It may take longer because it was chilled before going into the oven.




Breakfast Casserole with Ham & Sausage
6 cups frozen shredded hash brown potatoes (30 oz bag Ore-Ida Country Style Hash Browns)
2 cups shredded cheddar-jack cheese
1/2 pound cooked crumbled sausage
1/2 pound diced ham
1/2 cup chopped green onions
8 eggs, beaten
2 (12 fluid ounce) cans evaporated milk
1/2 teaspoon ground black pepper
1/4 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with cheese, sausage, ham and green onions.
In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight.
Bake for covered, 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean, remove foil last 10 minutes to brown the top. Let stand 5 minutes before serving.





Blueberry Crumb Muffins
2 1/2 cups all-purpose flour
3/4 cup granulated white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Zest of one orange
1 large egg, lightly beaten
3/4 cup buttermilk
2/3 cup canola oil
1 teaspoon pure vanilla extract
2 cups fresh or frozen blueberries

Preheat oven to 375 degrees F (190 degrees C).
Position rack in center of oven. Spray regular size muffin pans with a non stick cooking spray. Set aside.
In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract. In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries.
With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
Fill each muffin cup almost full of batter, using an ice cream scoop. Add crumb topping (below). Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 15-20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. Makes 14 regular size muffins.

Crumb Topping:
1/3 C granulated sugar
1/4 C flour
2 TBL butter
Combine sugar and flour, cut in butter until resembles coarse crumbs. Add 1 Tbl to each tin of muffin batter.





Deviled Eggs
6 hard-cooked eggs, peeled
2 Tbl mayonnaise
2 Tbl sour cream
1/2 teaspoon Parsley Flakes
1/2 teaspoon Ground Mustard
1 Tbl relish
1/4 teaspoon Salt
Pepper, to taste
Paprika

Carefully slice eggs in half lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork; add mayonnaise, parsley, mustard, salt and pepper, relish, mixing until smooth and creamy.
Spoon yolk mixture into egg halves. Sprinkle with paprika




NEW! Ham and Egg Quiche Biscuit Cups
1/2 Cup Ham, cooked, diced
1 package (8 oz) cream cheese, softened
2 tablespoons milk
2 Eggs
1/2 cup shredded cheddar/jack cheese (2 oz)
2 tablespoons chopped green onions (2 medium)
1 can (12 oz) refrigerated buttermilk biscuits

Heat oven to 375°F. Spray 10 regular-size muffin cups with No-Stick Cooking Spray.
Meanwhile, in small bowl, beat cream cheese until smooth. Gradually add milk and eggs, beating at low speed until smooth. Stir in cheese and onions. Set aside.
Separate dough into 10 biscuits. Press or roll each to form 5-inch round. Place 1 biscuit round in each muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Place a sprinkle of ham in bottom of dough-lined muffin cups. Spoon cheese mixture evenly into cups.
Bake 21 to 26 minutes or until filling is set and edges of biscuit cups are golden brown. Sprinkle each with remaining bacon; lightly press into filling. Remove biscuit cups from pan.



{little boy snuck 2 rolls}

Vanilla Pudding Cinnamon Rolls

Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding (made into pudding as directed)
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk
dash if cinnamon

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not over flour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t over bake).

Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla, sugar, cinnamon, mix again, then add milk for desired consistency).
Makes about 24 very large rolls.





NEW! Crustless Ham & Egg Mini Quiche
6 Eggs, beaten
1 cup Ham, chopped
1 Onion, chopped & lightly cooked
1 cup Cheddar Cheese, grated
1 cup Milk
Salt & Pepper to taste

Mix all ingredients together & pour the mixture into greased muffin cups. (Fills around 10). Bake at 190’C/375’F/Gas Mark 5 for around 30 minutes until done. Allow to cool & then gently remove from cups.


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enjoy,
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5 Comments:

Big Dude said...

Wow - what a spread, I think I may have flown to California for this meal.

Micki said...

Hi, Love the fact you entertained so many people with such delicious looking food. My question....what could you all make ahead and what froze and then how did you put it all together for all the folks? Sounds extremely complicated. Thanks.

yxelyxel@gmail.com

Lexy

Micki said...

Thanks for your reply. I am more impressed now than I was before. I couldn't do it without help.
Lexy

Leslie Torrance said...

In your French Toast Bake, what flavor of liquid coffee creamer do you recommend?

Rachelle said...

Hi Leslie, I like the vanilla or hazelnut flavor, but you can use whatever is your fave. :)

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