Eating Well: Breakfast the easy no fuss way, perfect for holiday brunch entertaining
This time of the year, everybody is looking for 'easy' when it comes to preparing those special holiday meals, with late morning brunch a huge focus area.
It's convenient to have recipes that can be tossed together quickly, saving valuable time to devote elsewhere during this especially hectic time-demanding season.
Start out with a basic egg dish and pair it with delicious Monkey Bread or make-ahead overnight coffee cake and you have the perfect palate pleasing menu combination.
The following egg bakes are sure to be hits with any guests' tastes. The Cheesy O'Brien Egg Scramble is a snap to prepare. It's perfect for a brunch buffet or when out-of-town guests stay the night. Full of bacon, cheese, hash browns and eggs, the all-in-one-dish is a hearty crowd pleaser.
Guaranteed to disappear quickly, the Ham and Egg Pizza is fun to prepare when children are part of your brunch audience. The Easy Egg Dish is also very simple and good, as is the Egg and Hash Brown Recipe.
Round out any of these breakfast combinations with a large pitcher of orange juice or some fresh fruit and you have everything to satisfy holiday entertaining needs whether you are catering to a few family members or a larger group of friends.
Until next time, from my kitchen to yours, happy cooking!
1 package (28 ounces) frozen O'Brien hash brown potatoes
½ tsp. garlic salt
¼ tsp. pepper
1 can (10 ¾ ounces) condensed Cheddar cheese soup, undiluted
1 pound sliced bacon, cooked and crumbled
12 eggs, lightly beaten
2 tbsp. butter
2 cups (8 ozs.) shredded Cheddar cheese
In a large skillet, prepare hash browns according to package directions. Sprinkle with garlic salt and pepper. Transfer to a greased 2 ½ quart baking dish. Top with soup. Set aside half the bacon, sprinkle remaining bacon over the soup.
In another skillet scramble the eggs in butter until nearly set. Spoon over bacon. Sprinkle with cheese and reserved bacon. Bake uncovered at 350 degrees for 20 to 25 minutes until cheese is melted. Yield 10 servings.
Ham and Egg Pizza
1 tube (8 ounces) refrigerated crescent rolls
2 tbsp. milk
1/8 tsp. pepper
2 cups fine chopped, fully cooked ham
1 cup frozen shredded hash brown potatoes
1 cup shredded Cheddar cheese
½ cup shredded Parmesan cheese
Unroll crescent roll dough and place on ungreased 12-inch pizza pan. Press onto bottom and ¼ inch up the sides, sealing seams and perforations. Bake at 375 degrees for 5 minutes.
Meanwhile, in a bowl, beat eggs, milk and pepper. Sprinkle ham, hash browns, and Cheddar cheese over crust. Carefully pour egg mixture over cheese. Sprinkle with Parmesan. Bake for 25-30 minutes or until eggs are completely set. Serves 8.
Easy Egg Bake
2 tbsp. butter (melted in 9x13 inch pan)
1 ½ dozen eggs
1 cup sour cream
1 cup milk
½ cup green onion, chopped fine
Salt and pepper to taste
1 cup Cheddar cheese
½ cup cubed ham, bacon or sausage optional
Melt butter in 9x13 pan. Whisk eggs. Add rest of ingredients and mix well. Bake at 350 degrees for 40 minutes or until set and knife inserted in middle comes out clean. Serves eight or ten.
Egg and Hash Brown Casserole
6 eggs, well beaten
1 can (12 fl. oz.) evaporated milk
1 tsp. salt
½ tsp. pepper
1 pkg. (30 oz.) frozen shredded hash brown potatoes
2 cups shredded Cheddar cheese
1 medium onion, chopped fine
1 small green pepper, chopped fine
1 cup diced ham, or any other kind of meat (optional)
Preheat oven to 350 degrees. Grease 13x9 inch baking dish. Beat eggs in large bowl until well blended. Stir in milk, salt and pepper. Add potatoes, cheese, onion, bell pepper and ham. Mix well. Pour into dish and bake for 60 to 65 minutes or until set. Serves ten easily.
3 pkgs. Buttermilk refrigerator biscuits
Cut each circle into four pieces. Put in greased 9x13 inch pan. Sprinkle over ¼ cup white sugar and 1 tsp. cinnamon mixed together.
Melt in microwave:
½ cup white sugar
½ cup brown sugar
½ cup butter or margarine
½ cup vanilla ice cream
Pour above mixture over and bake 20-30 minutes in 350 degree oven. Tip pan over on tin foil right after they are baked.
Overnight Coffee Cake
¾ cup white sugar
2/3 cup margarine
2 cups flour
1 tsp. cinnamon
1 tsp. baking powder
½ cup brown sugar
½ tsp. salt
1 tsp. soda
1 cup buttermilk
¼ cup brown sugar
½ cup nuts
½ tsp. cinnamon
¼ tsp. nutmeg
Cream sugars and margarine in bowl. Add eggs and beat. In a separate bowl, sift together dry ingredients. Add to the sugar mixture, alternating with the buttermilk. Pour into greased and floured 9x13 inch pan. Mix together the ingredients for the topping and sprinkle over batter. Cover and refrigerate overnight. Bake at 350 degrees for 25 to 30 minutes.