Maple Pecan Bacon French Toast Bake!

 

I love a good breakfast casserole, especially for the holidays!   They are so yummy and everybody usually likes them!  I also like that you can do all of the prep the night before and then just pop it in the oven the morning you want to serve it!

This is sort of a classic french toast bake, but since you incorporate the bacon into the dish itself, it gives it a really interesting sweet and salty flavor I really like.   The bacon and pecan on top covered in maple syrup is just to die for!!! 

Here is what you will need:

7 large eggs

2   1/2  cups half and half cream

1/2 cup maple syrup, divided

3 Tbs. sugar

dash of salt

1 tsp vanilla

4 Tbs. butter

12 slices Texas Toast or thick sliced Italian bread

1/2 cup pecans, chopped

10 slices of bacon cooked crisp

In a bowl, whisk the eggs with the cream, 1/2 of the maple syrup and sugar.  Add the dash of salt and vanilla and cinnamon.  Wisk until blended.  

Dip each slice of bread in the egg mixture coating both sides.  As you dip them, place them in a 9"x13" baking pan sprayed with nonstick spray.  Pour any remaining egg mixture evenly over all. 

There will be two layers of bread when you finish.  

Drizzle the other half of the maple syrup over the top.  Sprinkle with the chopped pecans and cut the butter in pats and dot the top.  Cover with foil and refrigerate overnight!  

The next morning or day when you get ready to bake this, preheat the oven to 350 degrees.  Take the casserole out and let it set out while the oven is preheating.  Bake covered for 30 minutes. 

Uncover and bake for 20 more minutes or until it's puffed up and browning on top!

When you take it out of the oven, sprinkle the top with the crumbled bacon!   I also sprinkled a little confectioners sugar on top!

Top with maple syrup and I like to sprinkle with confectioners sugar and whipped cream!  Why not go all out, it's a holiday!    This is delicious!  This is perfect for Easter breakfast or brunch or we like for our breakfast for supper nights!  

Cranberry Orange Muffins!

I had some leftover fresh cranberries from making my Cranberry Chutney so I decided to make muffins and they were so yummy!!!    These were great warm from the oven, but they were good the next day also!!!  The citrus and the tartness of the cranberries went well together.  Here is what you will need:

2 cups self rising flour

1 cup sugar

1 egg, beaten

3/4  cup orange juice

1/4 cup vegetable or canola oil

1/4 cup sour cream

1 tsp. vanilla

1 tsp. orange zest

1 cup fresh cranberries

1/4 cup chopped pecans or walnuts (optional)

Glaze

1 cups confectioners sugar

3 Tbs. orange juice

 Preheat oven to 400 degrees.

In a mixing bowl, mix the flour and sugar.  Stir in the egg, orange juice, oil, sour cream and vanilla just until mixed.  Fold in the orange zest, cranberries and chopped nuts.   

Spray a 12 cup muffin tin with nonstick spray.  Fill each cup 3/4 full.  You can also make 9 of the super large muffins instead.   Place in oven and bake for 20 minutes.  

In a bowl, mix the confectioners sugar and the orange juice for a glaze.   Drizzle over warm muffins. 

*** You can use all purpose flour, but add  1 tsp. baking powder, 1/2 tsp. baking soda and 1/2 tsp. salt.

Sausage & Hash Brown Casserole!

This is a really easy casserole with sausage, eggs, cheese and hash browns, which sounds like a breakfast dish, and it can be, but it's also great for lunch or supper!    This is so easy to put together and the results are just wonderful!  Most of the ingredients are things you have on hand most of the time also!   Here is what you will need:

1 (1 lb.) roll of breakfast sausage, browned

4 eggs, lightly beaten

2 Tbs. butter, melted

1/3 cup half and half (could use whole milk)

1/4 cup grated Parmesan cheese

2 heaping Tbs. mayonnaise

1/2 tsp. seasoned salt

1/4 tsp. black pepper

dash of hot sauce, optional (I used Tabasco sauce)

1/2 of a 32. oz. bag of frozen hash brown potatoes, slightly thawed

8 oz. bag of shredded cheddar cheese

Spread the browned sausage in the bottom of a deep pie plate or a 2 quart casserole dish that has been sprayed with nonstick spray!

Beat the eggs, melted butter, half and half cream, Parmesan cheese, mayonnaise, salt, pepper and dash of hot sauce together.  Pour evenly over the sausage!

Spread the hash browns over the egg mixture.  They do not have to be completely thawed, just enough to separate for spreading.  I prefer the cubed hash browns, but you can used the shredded ones also.   Sprinkle the cheese evenly over the top!  Place in a preheated 350 degree oven for 55 minutes to 1 hour. 

The top will be nicely browned!

Add some bread, biscuits or rolls, and serve immediately! 

I like to garnish with a little chopped green onion!

If you are serving a larger family or company, just double everything in the recipe and prepare it is in a 13"x9" baking dish!   That takes it from serving 4 to serving around 8 -10, depending on how many adults and their appetites!   This can be prepped the night before and baked the next day also, which makes it nice for company brunch or breakfast!







Strawberry Croissant French Toast Bake!

I love breakfast casseroles that you can prep the night before and then just pop in the oven the next morning.  I especially like these for holiday breakfasts or brunches or when you have company to prepare breakfast for.   You see, I am not really a morning person.  It takes several cups of coffee and some time for me to come alive first thing in the morning, so cooking breakfast works best for me when most of the thinking is done the night before!   Here is what you will need for this recipe:

6 large croissants (slightly stale works fine)

1 (8 oz.) pkg. cream cheese (softened)

1/2 cup confectioner's sugar

1 tsp. vanilla

2 cups sliced fresh strawberries

6 eggs

1 1/2 cups half and half cream

1 tsp. cinnamon

4 Tbs. butter

Strawberry syrup

1 cup sugar

1 cup water

2 Tbs. cornstarch

1 cup sliced strawberries

1 tsp. vanilla

1 tsp. almond flavoring

1 Tbs. butter

Slice the croissants in half and place the bottoms in a 9"x 13" baking dish that has been sprayed with nonstick spray.   Beat the cream cheese with the confectioner's sugar and 1 tsp. vanilla.   Spread each croissant bottom with the cream cheese mixture, dividing equally among the six.   Sprinkle the two cups of sliced strawberries evenly over the croissant halves.

Top each croissant with the other half.   Whisk the eggs and half and half cream in a bowl until well combined.  Pour over the croissants.  Press each croissant down slightly to get them down in the cream mixture. 

Top each croissant evenly with the butter cut in thin pats.   Cover the baking dish with foil and refrigerate overnight. 

The next morning, remove from the refrigerator 30 minutes before baking.  Place in a 350 degree oven and bake for 30 minutes, covered with the foil.  Uncover and bake for 30 more minutes.   After baked for a total of 1 hour, remove from the oven and serve immediately. 

If you are serving with the Strawberry Syrup, while the casserole bakes, place the sugar, water and cornstarch in a saucepan on medium heat.  Heat and stir until the sugar is dissolved.  Add the strawberries and bring just to a boil.  Turn the heat down and heat until slightly thickened.  Don't over cook this.  The strawberries shouldn't be cooked down too much.   Remove from heat and add the vanilla, almond flavoring and butter.   Stir until the butter melts. 

Serve each croissant with the Strawberry Syrup and whipped cream or maple syrup and whipped cream is also very good!





Slow Cooker Breakfast Hash!

  

 

This is a great recipe to use when you want to have a nice breakfast, but do not want to get up an hour early to prepare it.  

It's great for overnight guests or when the kids have sleepovers, because if people are getting up and around at different times...some earlier than others, this is ready to eat and stays just as warm and good for those straggling in later in the morning.  

 Put this on the night before and make some toast or biscuits the next morning, maybe some fresh fruit and you have an amazing breakfast.  

Here is what you will need:

2 lb. bag of hash browns (I think the cubed ones work best)
1 lb. breakfast sausage, browned (can substitute 2 cups chopped ham)
1/2 cup onion, diced
1/2 cup red or green bell pepper, diced (optional)
10 eggs
1 cup half and half (can use milk)
1/2 tsp. salt
1/2 tsp. seasoned salt
1/2 tsp. black pepper
2 cups shredded cheddar cheese
2 cups shredded Mozzarella cheese
green onion for garnish (optional)

 Brown the sausage along with the onion and the bell pepper is you are adding it.  Spray a 6 quart or larger slow cooker with nonstick cooking spray.  Layer half of the hash browns in the bottom of the slow cooker.  Layer half of the sausage over the hash browns.  Sprinkle half of each type of cheese over the sausage.  Repeat all of the layers again, ending with cheeses.  

 

In a separate bowl whisk the eggs, half and half and seasonings together until well blended and pour evenly over all.    

 

 

Set the slow cooker on low and cook for 8 hours or on high for 4 hours.

 

Serve with biscuits or toast and maybe some fruit or sliced tomatoes...yummy!