Tag Archives: breakfast

Overnight Egg, Sausage and Cheese Casserole

Posted on June 4, 2013 | 2 Comments

Two years ago today I wrote and posted my first blog post on My Daily Bread Body and Soul. 421 posts later I realize I have never shared my favorite, “go-to” breakfast casserole! How can that be? I have made this casserole over a hundred times …. and that isn’t even an exaggeration! When serving breakfast at Walnut Grove Bed and Breakfast this casserole was a staple. Since then my sous-chef dish-washing mom and I have made it for many visiting family and friends. Now today I am sharing it with you, knowing you will want to make it.

I like the convenience of this recipe because it is mixed together and refrigerated overnight. In the morning it simply needs baked and breakfast is ready! I have recently made one change, to healthify the recipe a bit.

(Click on picture for more details.)

This turkey sausage has only 70 calories in 1/2 cup and 4 grams of fat. Surprisingly the flavor is outstanding! If this isn’t good enough — it is fully cooked and ready to be used in this or any recipe.

The ingredients are all mixed together in one big bowl and poured into a baking dish. Covered with plastic wrap the mixture is kept refrigerated overnight. This gives the flavors a chance to blend together nicely. I use a combination of Cheddar and Pepperjack Cheese, but for the faint of taste, a nice Cheddar can be used.

I made this casserole for Sunday brunch this last weekend. Since my sous-chef dish-washing mom is busy visiting and washing dishes at my brother Mike’s house, we had leftovers. The leftovers made a super supper along with a fresh garden tossed salad. Very versatile!

Bookmark this one, save it for your next brunch, or make it tomorrow — you won’t be disappointed!

Thank you from the bottom of my heart for joining me in my blogging adventure. If it weren’t for you, it would be no fun at all.

~Blessings, Catherine

Yours, O Lord, is the greatness and the power and the glory and the victory and the majesty, for all that is in the heavens and in the earth is yours. Yours is the kingdom, O Lord, and you are exalted as head above all. 1 Chronicles 29:11 ESV

Overnight Egg, Sausage and Cheese Casserole

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 6 to 8 servings

Overnight Egg, Sausage and Cheese Casserole

Cheesy, tasty casserole ready to bake first thing in the morning or for Sunday brunch!

Ingredients

1/2 to 1 lb. Turkey sausage cooked and crumbled*
2 cups milk
4 eggs, beaten
6 slices white bread, torn or cut in pieces
11/2 cup grated Cheddar cheese
1/2 to 1 cup grated Pepperjack cheese
1 tsp. salt
1 Tablespoon prepared mustard

Directions

Prepare a greased 8" x 8" x 2" baking dish.
In a large mixing bowl, stir all ingredients together.
Pour into baking dish. Cover with plastic and refrigerate overnight.
Bake at 350 degrees for 45 minutes or until casserole is firm, bubbly, and browned.

Notes

* Jimmy Dean Turkey Crumbles come in a 9.6 oz. bag and is just perfect for this casserole. Lean and very full of flavor. This recipe doubles easily to a 9" x 13" baking pan. Double all ingredients except the sausage can remain at 1/2 to 1 lb.

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Company’s Coming Cinnamon Roll French Toast!

Posted on May 24, 2013 | 1 Comment

On the heals of my recent debacle with my Kitchen Aid mixer, my long-time friend and often-times adviser Sue, wrote to me saying, “Any luck getting your Kitchen Aid fixed? You make waaay too hard recipes. Your equipment is telling you something. Well, trying anyway.” I will pretend I didn’t see that “well, trying anyway” remark and take heed of her suggestion for some easier recipes. After all, it’s summer. Time to play, read, take afternoon naps….

One of the blessings in my life is to see our little kids, our own children, nieces, nephews, neighbor children, — all of them grow up into beautifully interesting and fun adults. Recently I was treated to breakfast at the home of my niece Alesa and her recently graduated from medical school husband, Ty. Alesa is a fan of Pinterest and excitedly asked me if I had made “Cinnamon Roll French Toast” to which I answered, “no, but I am all-in!”

Even though the weekend had been morning-to-midnight busy, she got up a little earlier than the rest of us and had this french toast in the oven by the time I showed my sleepy self in the kitchen. As Alesa says, “it’s so simple, just pop open the can of Pillsbury cinnamon rolls, cut them into quarters, mix some milk and eggs and pour over them”. After baking she topped the hot-out-of-the-oven french toast with the frosting that came with it, and then sprinkled some powdered sugar for that extra pizzaz! Because her own sweetness went into the casserole she really didn’t need the powdered sugar.

When I went shopping for the ingredients I found these “new” Flaky Caramel Rolls and my mouth started watering right there in the isle at Krogers!

For an 8″ x 8″ panful I only used one can of cinnamon rolls. I cut them into quarters, laying them flat in my lightly greased baking dish.

I mixed eggs and milk together, poured over the dough and popped it into the oven. I could have added a sprinkling of cinnamon, pecans, or raisins but decided to keep it simple.

The french toast bakes up quickly. Caramel frosting came with these rolls and I poured it over them while they were hot.

The frosting is easy to spread. I also dribbled just a bit of maple syrup over the whole thing before serving.

We like to eat a big breakfast on Saturdays and then skip lunch. Such was the case with this fast, easy, and incredibly delicious Cinnamon Roll French Toast. I added a side of scrambled eggs and Apple Sage Sausage Balls.

I found several variations of this recipe from Pillsbury that you might be interested in. I plan to make the recipe where the cinnamon rolls are baked first and then cut up and used in the overnight french toast casserole. Oh yum – can’t wait!

Overnight Cinnamon Roll French Toast Bake

Cinnamon Roll French Toast

Blessings for a delicious holiday weekend,
~Catherine

Print

Cinnamon Roll French Toast!

Delight in such an easy french toast casserole that will have everyone asking for more!
Ingredients
1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing
3 eggs
3/4 cup milk or half-and-half
1/4 cup maple syrup
Directions
Spray 8-inch square (2-quart) glass baking dish with cooking spray.
Cut each cinnamon roll into quarters. Arrange roll pieces in baking dish in a single layer.
In medium bowl, beat eggs and half-and-half (or milk)
Pour egg mixture over rolls.
Heat oven to 400°F., bake 20 to 25 minutes or until bubbly and golden brown.
Top with frosting, drizzle with maple syrup.
Serve and enjoy!
Notes
Warm maple syrup goes well over this baked French toast, too. One-half cup of chopped nuts, chocolate chips or raisins make a great add in.
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Crunchy Pecan-Banana Coffee Cake Muffins

Posted on February 28, 2013 | 1 Comment

When my birthday rolled around in February my neighbor, Gaye, brought me this beautiful plate of Crunchy Pecan-Banana Coffee Cake Muffins! She is not only a really good cook and baker she is also very thoughtful. So along with this lovely plate of muffins she brought the recipe! (Knowing I would probably ask for it!)

This recipe comes from the folks who make Great Grains cereal. From their website I learned a bit about supporting a healthy metabolism. For instance, did you know that eating breakfast to “break fast” can increase your metabolism by as much as 10%? The process of metabolism establishes the rate at which we burn our calories, and ultimately, how quickly we gain weight or how easily we lose it.

These muffins are very filling and will stick with you through the morning! They are dense and packed with quite a bit of flavor. I think raisins or dates could easily be added. They can be made ahead of time and stored in the freezer, taking one out at a time, or just stored in an airtight container during the week so you have one ready to go as you leave for work. A muffin is a good mid-morning snack and these are better for you than what you will find in the snack machine or from the bakery counter! They are also fun to share!

Speaking of sharing, have you ever seen a “sharing plate?” Along with the muffins came this fabulous plate. Gaye said she “just knew” I would be the perfect person to give it to, as she knew I would “pass it on.” She is right and I am so glad she picked me! Sharing with family, friends, and neighbors is part of what makes cooking and baking so meaningful to me. I hope you will find someone to share these muffins with!

Just a thought … maybe you have a minute to share this website with a friend or family member too!

~Blessings, Catherine

Crunchy Pecan-Banana Coffee Cake Muffins

Yield: 12 muffins

1 muffin

260 calories

10 grams Fat, 1 gram saturated fat,

Crunchy Pecan-Banana Coffee Cake Muffins

Using Great Grains Crunchy Pecan cereal gives these healthy muffins a quick head-start when baking from scratch.

Ingredients

Streusel:

1/3 cup unbleached all purpose flour
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
1/8 teaspoon salt
2 tablespoons canola oil
1 tablespoon pure maple syrup
3/4 cup Great Grains Crunchy Pecan cereal

Batter:

1 1/4 cups unbleached all purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
2 ripe bananas (14 ounces total), peeled
1 cup plain lowfat yogurt
1/3 cup canola oil
1 large egg white
1 1/4 cups Great Grains Crunchy Pecan cereal

Directions

For the streusel:

Preheat the oven to 375°F. Line 12 standard muffin cups with paper liners.
Toss the flour, sugar, cinnamon, and salt in a large bowl to blend.
Stir in the oil and maple syrup. Stir in the cereal. Set the streusel aside.

For the batter:

Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl to blend.
Using a fork, coarsely mash the bananas in a large bowl.
Stir in the yogurt, oil, and egg white.
Add the dry ingredients to the yogurt mixture and stir just until blended. Stir in the cereal. The batter will be thick.
Spoon the batter into the prepared cups.
Sprinkle the streusel over, gently pressing it into the top of the batter.
Bake until a tester inserted into the center of the muffins comes out clean, about 25 minutes. Cool 5 minutes in the pan on a cooling rack. Remove the muffins from the pan and cool completely on the rack.

Notes

The muffins can be made 1 day ahead. Store airtight at room temperature.

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Overnight Baked French Toast

Posted on January 11, 2013 | 5 Comments

My Christmas dishes certainly give away the fact this overnight french toast was our treat on Christmas morning! But I sure hope you won’t wait until next Christmas to put this baked french toast on your breakfast table. I know we are going to have it again … and maybe even soon! I found the recipe on Our Best Bites website. I only made a of couple changes to their recipe and the taste is mouth-watering delicious.

Even though I have several french toast recipes that I really like I haven’t ever made one that starts out with a loaf of french bread cubed. I used a multi-grain loaf of french bread and the result was a very tasty and slightly more nutty flavor than I would have gotten from a regular loaf of white french bread. The multi-grain version also was a little heavier than its white counterpart, but in a very good way.

I added walnuts and sugar in the raw. The original recipe calls for brown sugar mixed into the eggs and milk mixture. I used half brown sugar and half turbinado sugar. The turbinado adds a slightly caramel flavor that I just love.

Eggs, half and half, milk, sugars, cinnamon, salt, and vanilla extract are blended and poured over the cubed bread sprinkled with chopped walnuts. A topping of brown sugar, turbinado sugar, cinnamon, nutmeg and butter creates a sweet and crunchy topping on the baked casserole.

We ate this fabulous french toast with my new favorite brunch side dish, fruit compote.

Whether you drizzle with syrup, top with berries and whipped cream, or sprinkle on some powdered sugar you will love it and your friends and family will go crazy over this Overnight Baked French Toast!

Many Blessings and Happy Cooking!~Blessings, Catherine

Overnight Baked French Toast

Hearty and full of flavor this easy, make-ahead french toast is a delicious start to any day!

Ingredients

8 eggs
2 cups half and half (one pint)
1 cup milk (whatever kind you have on hand)
3 tablespoons brown sugar
3 tablespoons Turbinado sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon kosher salt (a little less if using table salt)
1 tablespoon vanilla extract
1 cup finely chopped walnuts or pecans
1 lb loaf of multi-grain french bread

Topping

4 tablespoons packed brown sugar
3 tablespoons Turbinado sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cold butter

For Serving

melted butter
maple syrup
powdered sugar
berries
whipped cream

Directions

Crack eggs into large mixing bowl and whisk to combine. Whisk in half and half and milk. Add brown sugar, turbinado sugar, cinnamon, salt and vanilla. Set aside.
Use canola spray to grease a 9×13 baking dish. Cut bread into 1 inch chunks and place in dish. Sprinkle with chopped nuts.
Whisk egg mixture one more time and then pour evenly over bread. Use a rubber spatula to very gently toss bread, moving bread on bottom to top, and making sure all of the pieces on top get dipped in egg mixture. Spread out evenly, cover dish, and place in fridge overnight.
To make topping, place brown sugar, turbinado sugar, cinnamon and nutmeg in a bowl and stir to combine. Cut cold butter into very small pieces and add to bowl. Use clean hands to break up butter and combine mixture until crumbly. Cover and place in fridge until morning.
When ready to bake preheat oven to 350 degrees. Remove plastic from dish and sprinkle topping evenly over top. Bake for 45-55 minutes or until top is golden brown and the egg mixture is set. You can stick a knife or skewer in the casserole to make sure the egg mixture is set on the bottom.
Let cool for 5-10 minutes before cutting into squares. Drizzle with syrup, top with berries, whipped cream and a sprinkle of powdered sugar if desired.

Notes

Adapted from www.ourbestbites.com

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