For Easter brunch this year I made a new dish, that I’ve had at my aunts but this was new to my immediate family and for me! So it was a perfect time to make it for them. Plus, it’s an overnight casserole, so all your prep is the night before and all you have to do morning of is pop it in the oven – SO EASY! Not to mention, this is SOOOO good, especially if you love some breakfast sweets.
Prep Time: 20-minutes
Cook Time: 45-minutes
What You’ll Need:
– 10-12 slices of white bread (I used 10)
– 5-6 eggs (I used 6)
– 1/2 cup of margarine aka 1-stick
– 1.5 cups of brown sugar
– 1-teaspoon of cinnamon
– 1.5 cups of milk (I used almond milk)
– 9×13 baking pan
– Maple Syrup for serving
1. Items to prep ahead: (a) Melt your stick butter (b) Beat your 6-eggs into a bowl, add your milk and stir well (c) Mix your brown sugar and cinnamon into a smaller bowl.
2. Now that you have all the main fixings prepped, take your 9×13 baking pan and pour your melted butter across the bottom – from there fill the pan with your first layer of bread. Only 4-full pieces fit in my pan, so I cut one in half to fill in the little spot left.
3. Sprinkle about half of your cinnamon and brown sugar mix overtop the first layer.
4. Add your second layer of bread, I adjusted where my smaller pieces were from the bottom, just because!
5. Pour your egg and milk mixture over all of the bread.
6. Sprinkle the rest of your cinnamon and brown sugar mixture overtop.
7. Cover and refrigerate over night!
8. Good morning! Pre-heat your oven to 350 and bake covered for 30-minutes.
9. After 30-minutes, uncover and bake for 15-minutes or until set and toppings are browned.
10. Serve with maple syrup & enjoy!
The next time I make this dish, I have a few other ideas on how to step this up to the next level, adding in apples in between the layers for an apple french toast, or even having a strawberry drizzle to put on top before serving and eating. Doesn’t that sound even more delish?! But seriously, if you love a good sweet in the morning – this is so easy and so delicious!
One meal that is just as important and often shared with our loved ones is BRUNCH! We love brunch, and even more than going out to brunch, we love hosting brunch with friends and family. From easy breakfast casseroles prepped the night before, to french toast and egg skillets – the only other thing you need is a yummy Bloody Mary to go alongside it! I have an easy way to make an awesome statement for your brunch-goer guests with an awesome Build Your Own Bloody Mary Bar.
What You’ll Need:
– Cube Cheese; Sharp Cheddar, Colby, Swiss – all your faves!
– Beef Sticks
– Celery & Carrot Sticks
– Thick Cut Bacon
– Stuffed Olives; 3x (garlic, blue cheese, feta)
– Horseradish Sauce/Hot Sauce – extra spice
– Bloody Mary Mix: Zing Zang
– Extras: Sport peppers, whole banana peppers
– A round or square tray to hold all your toppings & keep you bar area contained
– Glass containers; I used 5-square votive holders (washed) and 4-taller sphere candle holders (washed) to hold the various toppings, you can find these at the dollar store!
– Write with a marker on the glassware to help distinguish cheeses, stuffed olives, etc.
– Fun Paper Straws, skewers & cocktail napkins!
– Cook your bacon; this might be the item you’ll want to prep most ahead of time in order to make sure you account for that bake time appropriately in the oven, the goal here is for the bacon to be nice & stiff.
– If you don’t buy your cheese pre-cubed, you’ll want to cut up your various cheeses and separate into glassware and label accordingly – Next prep, wash, and cut your celery and carrots. For your celery it’s OK to keep the leaves on, it’s a fun garnish for your bloody! I also bought pre-cut beef sticks, so it was easier for platting.
– When your ready to create your Bloody masterpiece fill your pilsner glass with ice; add your shot of vodka, or more, fill the rest of your glass with your Bloody Mary mix! This is when you can add any additional hot sauces or horseradish to mix in.
– Garnish your bloody to your liking & last, but not least – cheers with your crew!
I was inspired by one of our favorite brunch spots who has an impressive Bloody Mary Bar – the options are seriously endless of what you could have for garnishes for your bar, but the most important factor is knowing what your guests like and having enough of a variety! This is a fun way for guests to create something they love with all their favorite toppings, in addition to a delicious brunch!
I’ve got the perfect recipe for an upcoming work week or a weekend brunch. This breakfast casserole is super easy to make, low prep and super tasty!
What You’ll Need:
– 12 oz. reduced-fat bulk pork sausage
– 1 medium sized onion, chopped
– 2 eggs
– 4 egg whites
– 2 cups fat-free milk (I used almond milk)
– 1.5 teaspoons of ground mustard
– 1 teaspoon salt & pepper
– 8 slices of white bread, cubed
– 2 cups (8oz) of shredded cheddar
1. Cook the sausage and chopped onion in a nonstick skillet over medium heat. Cook until sausage is no longer pink, drain and cool.
2. In large bowl, beat the eggs, egg whites, milk, mustard, salt and pepper together. Stir in the cubed bread, cheese, sausage and onion mixture. Pour into 13 x 9-inch baking dish (coated with baking spray).
3. Cool and refrigerator (okay over night).
4. Remove from fridge for 30-minutes before baking.
5. Bake, uncovered at 350-degrees for 35-40 minutes, or until a knife inserted comes clean from the center. Let stand for 5-minutes before cutting and enjoying.
If you want to make a veggie option; switch out the meat and add in some of your favorite veggies like mushrooms, tomatoes or spinach. Just be careful to drain appropriately as it will get watered down a bit more so may want to bake a bit longer than the recommended pork version. Whip up a Bloody Mary or mimosas and enjoy!