Content ID

299923

4 family-pleasing breakfast recipes

Start the day right and fuel your family with a warm, satisfying breakfast.

Blueberry surprise French toast casserole

Makes: 8 servings
Prep 25 mins | Chill 2 hrs to 24 hrs
Bake 375°F. 50 mins | Stand 10 mins

12 slices dry white bread, cut into ½-inch cubes (about 8 cups)
2 8-ounce packages cream cheese, cut into ¾-inch cubes
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
½ cup maple syrup or maple-flavor syrup
Blueberry-flavor, maple, or maple-flavor syrup

  1. Place half of the bread cubes over the bottom of a well-buttered 3-quart rectangular baking dish. Sprinkle cream cheese and blueberries over bread cubes. Arrange remaining bread cubes over blueberries.
  2. In a large mixing bowl beat eggs with a rotary beater; beat in milk and the ½ cup syrup. Carefully pour egg mixture over the bread mixture. Cover dish with plastic wrap and chill for 2 to 24 hours.
  3. Preheat oven to 375°F. Remove plastic wrap and cover dish with foil. Bake for 25 minutes. Uncover and bake about 25 minutes more or until a knife inserted near the center comes out clean, and topping is puffed and golden brown. Let stand for 10 minutes before serving. Serve warm with blueberry-flavor or maple syrup.

Tip: To dry bread slices, arrange bread in a single layer on a wire rack; cover loosely and let stand overnight. Or cut bread into ½-inch cubes; spread in a large baking pan. Bake, uncovered, in a 300°F. oven for 10 to 15 minutes or until dry, stirring twice; cool.

Spicy brunch lasagna

Spicy brunch lasagna

Makes: 16 servings
Prep 40 mins
Chill 8 hrs to 24 hrs
Bake 350°F. 1 hr | Stand 30 mins
Cool 5 mins

1½ pounds bulk Italian sausage
1 24-ounce carton cottage cheese
½ cup finely chopped green onions
¼ cup snipped fresh chives
¼ cup finely shredded carrot
18 eggs
1/3 cup milk
½ teaspoon salt
½ teaspoon pepper
2 tablespoons butter
1 14-ounce jar purchased alfredo sauce
1 teaspoon dried Italian seasoning, crushed
8 oven-ready lasagna noodles
4 cups frozen shredded hash browns, thawed
2 cups shredded mozzarella cheese

  1. In a large skillet, cook sausage until browned. Drain off fat; set aside. Meanwhile, in a medium bowl, combine cottage cheese, chives, green onions and carrots; set aside.
  2. In a very large bowl, whisk together eggs, milk, salt and pepper. In a large skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Immediately remove from heat.
  3. In a small bowl, combine the alfredo sauce and Italian seasoning. Spread about ½ cup of the sauce mixture over the bottom of a 3-quart rectangular baking dish. Layer half of the lasagna noodles in the dish, overlapping as necessary. Top with half of the remaining sauce, half of the cottage cheese mixture, half the hash browns, half of the scrambled egg mixture and half of the sausage mixture. Sprinkle with 1 cup of the cheese. Repeat layers.
  4. Cover dish tightly with plastic wrap. Refrigerate for 8 hours or overnight.
  5. Remove from refrigerator and let stand at room temperature for 30 minutes before baking. Remove plastic wrap and cover dish with foil. Preheat oven to 350°F. Bake for 45 minutes. Remove foil and bake 15 minutes more or until heated through. Let stand for 5 minutes before cutting into portions. Makes 16 servings.

Pecan and browned butter coffee cake

Pecan and browned butter coffee cake

Number of Servings: 12
Prep: 35 min
Chill: 2 hr
Bake: 50 min at 325°
Cool: 55 min

3/4 cup butter
2 cups pecan halves or pieces, toasted and finely chopped
2 cups packed brown sugar
2 teaspoons all-purpose flour
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
3/4 teaspoon salt
3 eggs
1 teaspoon vanilla
1-1/2 cups plain yogurt
1 recipe Coffee Icing (below)

  1. In a medium saucepan melt butter over medium heat. Reduce heat to medium-low. Continue to cook, without stirring, for 5 to 6 minutes or until butter becomes brown and fragrant. Remove from heat; cool slightly. Transfer to a small bowl. Cover and chill about 2 hours or freeze about 30 minutes or until firm.
  2. Preheat oven to 325°F. Grease and flour a 10-inch fluted tube pan or coat with cooking spray for baking; set aside.
  3. For filling, in a small bowl combine 3/4 cup of the pecans, 1/2 cup of the brown sugar, and the 2 teaspoons flour. Add 3 tablespoons of the browned butter and work in with your fingers or a fork until mixture is crumbly; set aside.
  4. In a medium bowl stir together the 3 cups flour, the baking powder, baking soda, and salt; set aside.
  5. In a large bowl beat remaining browned butter with an electric mixer on medium to high speed for 30 seconds. Add the remaining 1 1/2 cups brown sugar; beat until combined, scraping side of bowl occasionally. Add eggs, one at a time, beating well after each addition until combined. Beat in vanilla. Alternately add flour mixture and yogurt to butter mixture, beating on low speed after each addition just until combined. Stir in the remaining 1 1/4 cups pecans.
  6. Spoon half of the batter into prepared pan, spreading evenly. Sprinkle batter in pan evenly with filling. Spoon remaining batter over filling, spreading to cover.
  7. Bake about 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool for 45 minutes more. Just before serving, drizzle with Coffee Icing. Makes 12 servings.

Coffee icing: In a small bowl stir together 4 teaspoons milk and 1 teaspoon instant coffee crystals until coffee is dissolved. Stir in 1 cup powdered sugar and enough additional milk (1 to 2 teaspoons) to make icing a drizzling consistency.

Make-ahead tip: Prepare as directed, except do not drizzle with Coffee Icing. Wrap tightly in plastic wrap; overwrap with foil. Label and freeze for up to 2 months. Thaw at room temperature overnight. To serve, drizzle with Coffee Icing.

Caramelized onion and potato breakfast casserole

Caramelized onion and potato breakfast casserole

Number of servings: 8
Prep: 45 min
Bake: 45 min at 350°F. | Stand: 15 min

4 cups sliced golden potatoes, cut ⅛- to ¼-inch thick (about 1½ pounds)
1 tablespoon olive oil
2 ounces pancetta or ham, chopped
3 cups thinly sliced sweet onions, such as Vidalia
6 eggs, lightly beaten
½ cup milk
1 cup shredded Gruyère cheese or Swiss cheese
1 teaspoon salt
1 teaspoon snipped fresh rosemary
½ teaspoon black pepper

  1. Preheat oven to 350°F. In a large saucepan cook potatoes, covered, in boiling lightly salted water about 5 minutes or until slightly tender but still firm. Drain; set aside. In a large skillet heat olive oil over medium-high heat. Add pancetta; cook until lightly browned. Using a slotted spoon, remove pancetta, reserving drippings in skillet. Set pancetta aside. Add onions to skillet. Cook and stir over medium-low heat about 20 minutes or until lightly browned and very tender. Remove from heat. Carefully stir potatoes and pancetta into onions in skillet.
  2. Lightly butter a 2-quart rectangular baking dish. Spread potato mixture into prepared dish. In a medium bowl whisk together eggs and milk. Add cheese, salt, rosemary, and pepper; stir until well mixed. Pour evenly over potato mixture in baking dish.
  3. Bake, uncovered, for 45 to 50 minutes or until golden and a knife inserted in the center comes out clean. Let stand for 15 minutes before serving.
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