December 13, 2007Breakfast casseroles: a cinch in a pinch!My plan for next week's Front Burner column was to write a little about oysters and other Christmas seafood and then move on to breakfast casseroles in the second half of the article. But that's before I sat down to write and just couldn't shut up about the oysters. That topic, along with the oyster recipes I'm also running, took up all the space I had. Thank goodness for Plan B: The Fridge Magnet blog! Breakfast casseroles are one of my favorite ways to dial back the stress when I've got a house full of company. I wanted to share a couple of casserole recipes with you guys in the hopes that you'll find them helpful within the next couple of weeks. There's nothing like the ease of waking up, walking into the kitchen, turning on the oven, pulling a pan of pre-made breakfast casserole out of the oven and popping it in. Voila-- you're back to the living room to watch the kids (or the kids at heart) opening their gifts. My hubby's stepmom has made the same two breakfast casseroles on Christmas morning every year. One is an egg base with lots of different, colorful veggies in it such as green and red peppers, onions, mushrooms and black olives. The second is made with hashbrown potatoes and canned soup, but it is dressed up with artichokes and pimientos. On Christmas morning, all she has to do is arrange some sliced ham on a plate, open up a package of sweet rolls and brew a pot of coffee. It is always delicious and I look forward to the treat every year. While searching the Internet for a few new breakfast casserole ideas, I came across the most unbelievable resource: A site dedicated to American bed and breakfasts that has a whole page full of breakfast recipes from B & Bs around the world. And many of them are make-ahead. Brie and Sausage Casserole? Chiles Rellenos Quiche? Asparagus and Herb Baked Eggs? Below, I have copied a recipe for a breakfast casserole that I have tried and enjoyed. I also shared one from my friend Mary Rapoport, spokeswoman for the Virginia Egg Council. It's a nice twist on the typical savory breakfast casserole and a great option for picky children. If you have a favorite breakfast casserole recipe that you have not yet shared, I'd love to see it. I'm taking a break from the blog next week to spend time with family and get some chores done, but your comments will still be approved and I'll check in. I'll be back regularly on Christmas Eve! Sometime over the holiday, someone is going to leave the 1,000th comment on the Fridge Magnet blog. That person is going to receive a special gift that shall remain a secret until the incident occurs. Happy Holidays, friends!
3 Tbsp. oil 1. Heat oil in large skillet. Add hash browns, onion and bell peppers and cook until potatoes begin to brown. Do-Ahead French Toast 1/2 cup butter or margerine Melt butter or margerine in a small saucepan. Add brown sugar and cook until syrupy. Pour mixture into a 9 x 13-inch casserole dish. Slice bread into 12 one-inch thick slices. Place cut side down over sugar mixture. Beat eggs, milk and vanilla and pour over the bread slices. Source: Virginia Egg Council |
Related linksFrom the Roanoke Times
Other food blogsGood food/recipe sitesFind me here.....Advertisement.....
|
...Advertisement...
...Advertisement...
Comments
[December 15, 2007 2:17 PM]
DebbieThis is always a big hit when I take it to work for breakfast potlucks. Cinnamon Toast Bread Pudding with Pineapple and Caramel For the toast-10 slices Texas toast style bread, spread both sides with butter. Combine 1/2 cup sugar with 1 tsp cinnamon. Sprinkle on both sides, and arrange on a baking sheet. Preheat broiler with rack two notches down. Watching carefully, broil unitl brown on one side. Flip and broil other side until browned. Cool Toast on a rack. For the caramel & pineapple- Boil 1 cup brown sugar & 6 Tbsp heavy cream in a skillet over high heat. Add 6 rings of pineapple that have beem cut in 1/2, and simmer 2-3 minutes spooning caramel over the fruit. Arrange pineapple in an ungreased 11 x 7 baking dish and drizzle over half the caramel. Whisk together all custard ingredients in a lg pitcher. Whisk 1 cup whole milk, 3/4 cup heavy cream, 4 eggs, 1/3 cup sugar, 1 tsp vanilla extract & a pinch of salt. To assemble the pudding, tear bread in half, then arrange some of the halves in a single layer over the pineapple, fitting as tightly as possible. Drizzle with the rest of the caramel and half of the custard. Top with the rest of the toast. Drizzle remaining custard over the bread, then lightly press down bread to saturate. Cover with plastic wrap and chill overnight. In the morning,bake at 325 until puffed and a knife inserted in the center comes out clean, about an hour. Cool 5 min. loosen loosen edges with a knife then invert onto a platter. Serve with Maple Whipped Cream. Whip to soft peaks, 1 cup heavy cream and 1/4 cup pure maple syrup.
[December 16, 2007 2:07 PM]
DebbieThanks for the casserole recipes and the link to the B & B site. It will be tough to decide which one to make over the holidays.
[December 17, 2007 1:14 PM]
carrie : →http://www.gingerlemongirl.comOh yum!! I love breakfast casseroles! I may have to make the hash brown casserole for Christmas morning! That's a fantastic idea!! Thanks Lindsey!!