I have to make a breakfast dish to take to work Friday. I want to take something pretty substantial but it has to be relatively simple plus it will need to be something that can either be put in a crock pot or can be served at room temperature. I have lots of recipes but I need something that someone has actually made before. I would normally try out a recipe before taking it but I just don't have time!
Breakfast Potluck recipe needed
- Thread starter YangYang
- Start date
bubbasmom99
DIS Veteran
- Joined
- Jan 13, 2001
- Messages
- 2,297
Do you have time to cook it in the morning before you leave? I always like to bring a breakfast strata, but it has to soak overnight and then be baked in the morning... so you have to allow 45 min-1 hour bake time in the morning.
Theres lots of variations but here is a recipe:
http://brunch.allrecipes.com/az/MmsBrkfstStrt.asp
Theres lots of variations but here is a recipe:
http://brunch.allrecipes.com/az/MmsBrkfstStrt.asp
goofymom/pop
<font color=deeppink>oh where oh where can the tag
- Joined
- Jan 2, 2001
- Messages
- 1,812
thats what I was going to suggest Joy....great minds think alike.. 
stratas work well, and if you have one of the heating pads that go under your casserole (you micro it and get it hot)inside a basket, it helps keep it warm. Room temp is ok for them, but I wrap mine up real good and take it along. We do this on Thanksgiving and take them to the local homeless shelter so if I take it out of the oven here at home at 7:15, meet them at church at 7:30, and we eat at the shelter around 8 to 8:15 it is still plenty warm....this is without the warming pad. So if you add that heating pad it should buy you at least another 1/2 hour of good heat, after that it would be just warm for a while.
Best part is its made the night before and baked in the morning.
I can get you a really good recipe if you want to do this, I have to call my Mom for it...
its yummy!
stratas work well, and if you have one of the heating pads that go under your casserole (you micro it and get it hot)inside a basket, it helps keep it warm. Room temp is ok for them, but I wrap mine up real good and take it along. We do this on Thanksgiving and take them to the local homeless shelter so if I take it out of the oven here at home at 7:15, meet them at church at 7:30, and we eat at the shelter around 8 to 8:15 it is still plenty warm....this is without the warming pad. So if you add that heating pad it should buy you at least another 1/2 hour of good heat, after that it would be just warm for a while.
Best part is its made the night before and baked in the morning.
I can get you a really good recipe if you want to do this, I have to call my Mom for it...
its yummy!
Twigs
DIS Veteran
- Joined
- Jun 4, 2003
- Messages
- 2,493
I can't find it right now, but there has been a recipe for over night french toast posted on these boards in the past. Everything is prepared the night before, and you put it in the oven in the morning. I think I remember Patty T posting it at one time.
Good Morning Neighbor!
I THINK I have those in a word file,,,they were posted before the Holidays last year when I first joined this board...will look around and post.....
I now have to try and get DCL
- major PANIC on the cruise board becasue they changed our itinerary to 
NASSAU
...you would think they were sending us to ???outer space!!! or something - I need to call to book my Atlantis Trip...cha-ching
I THINK I have those in a word file,,,they were posted before the Holidays last year when I first joined this board...will look around and post.....
I now have to try and get DCL
- major PANIC on the cruise board becasue they changed our itinerary to NASSAU ...you would think they were sending us to ???outer space!!! or something - I need to call to book my Atlantis Trip...cha-ching
Do these look familiar???
BAKED FRENCH TOAST
COMBINE IN 9 BY 13 INCH PAN SPRAYED WITH COOKING SPRAY:
1 CUP BROWN SUGAR
1/2 CUP MELTED BUTTER
1 TEASPOON CINNAMON
TOSS TOGETHER AND TOP BROWN SUGER MIXTURE WITH:
3 MEDIUM PEELED SLICED APPLES (I USE GRANNY SMITH)
1/2 CUP RAISINS (could also add ground nuts)
ARRANGE ON TOP:
FRENCH BREAD CUT INTO 1 INCH SLICES
MIX TOGETHER AND POUR OVER BREAD:
6 LARGE EGGS
1 AND 1/2 CUP MILK
1 TABLESPOON VANILLA
2 TEASPOONS CINNAMON
COVER AND LET SIT OVER NIGHT. BAKE (COVERED)IN THE MORNING AT 375 DEGREES FOR 40 MINUTES. UNCOVER AND BAKE 5 MORE MINUTES. LET STAND 5 MINUTES BEFORE SERVING.
Breakfast Casserole
16 slices white bread, crusts removed
16 slices Canadian back bacon or ham
16 slices sharp cheddar cheese
6 eggs
1/2 tsp. pepper 2 mL
1/2-1 tsp. dry mustard 2-5 mL
1/4 cup minced onion 60 mL
1/4 cup finely chopped green or red pepper 60mL
1-2 tsp. Worcestershire sauce 5-10 mL
3 cups milk 750 mL
dash Tabasco
1/2 cup butter 125 mL
Special K or crushed Corn Flakes - optional
Instructions:
Set 8 pieces of bread into a 9" x 13" (23 x 33 cm) buttered, glass baking dish. Cover bread with slices of back bacon. Lay slices of cheddar cheese on top of bacon and then cover with remaining slices of bread to make it like a sandwich. In a bowl, beat eggs and pepper. To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the sandwiches, cover and let stand in fridge overnight. In morning, melt butter, pour over top. Cover with Special K or crushed Corn Flakes. Bake, uncovered, 1 hour at 350 deg.F (180 deg.C). Let sit 10 minutes before serving. Serve this with fresh fruit and hot cinnamon rolls.
Grand Marnier French Toast with Orange Rum Sauce
6 eggs
2/3 cup orange juice
1/2-cup Grand Marnier
1/3 cup milk
3 tablespoons granulated sugar
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon orange peel
8 (3/4 inch thick) slices French bread
3 to 4 tablespoons butter
Confectioners' sugar
Beat eggs in large bowl. Add orange juice, Grand Marnier, milk, sugar, vanilla extract, salt and peel. Mix well. Dip bread into egg mixture, turning to coat all surfaces. Transfer to baking dish in single layer. Pour any remaining egg mixture over top; cover and refrigerate overnight, turning occasionally (liquid will be absorbed). (I imagine you could bake this as the recipe above)
Melt butter in large skillet over medium-high heat. Add bread slices in batches and cook until browned, about 8 minutes. Turn and continue cooking until browned, about 8 minutes. Cut bread diagonally. Arrange on platter and sprinkle with confectioners' sugar. Serve immediately with butter and Orange Rum Sauce.
Orange Rum Sauce
1 cup granulated sugar
2/3 cup freshly-squeezed orange juice
2 tablespoons dark rum
1 tablespoon Curaçao
Coarsely grated peel or 1 orange
Combine sugar and orange juice in small saucepan and bring to boil over low heat, stirring constantly. Remove from heat. Blend in remaining ingredients. Let cool completely. Strain into jar with tight-fitting lid. Refrigerate. Reheat syrup before serving.
Praline Baked French Toast w/Orange Sauce
6 tablespoons margarine or butter
1 cup light brown sugar
2 tablespoons light corn syrup
½ cup chopped pecans, optional
2 eggs
3 egg whites
1 cup orange juice
1/4 cup sugar
1/3 cup skim milk
1 teaspoon grated orange rind
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (16-ounce) loaf French bread, cut into 12 to 15 (1 inch) slices
2/3 cup Orange Sauce (recipe follows) for serving
In a microwaveable dish, combine margarine, brown sugar, and corn syrup. Microwave until the margarine has melted and the brown sugar has dissolved, about 1 minute. Pour the mixture into an ungreased, 3 quart oblong baking dish. Sprinkle with pecans, if desired. In a large bowl, whisk together the eggs, egg whites, orange juice, sugar, milk, orange rind, cinnamon and vanilla.
Arrange the bread slices over the brown sugar mixture in the baking dish. Pour the egg mixture over bread slices. Cover with plastic wrap and refrigerate for at least one hour or overnight.
Prior to serving, preheat oven to 350 degrees.
Bake for about 30 minutes or until toasty. Serve immediately, each piece with some of the praline sauce that forms on bottom of the baking dish. For additional flavor, top with Orange Sauce or maple syrup.
Orange SauceTangy and sweet, this sauce compliments Baked Praline French Toast perfectly. I present it in a separate dish so that each person can pour some over his or her own serving, if desired. This sauce also tastes great when poured over plain cake or ice cream.
1/4 cup margarine
1/4 cup sugar
1/4 cup orange juice
2 tablespoons orange liqueur (optional)
In a small sacepan over low heat, combine margarine, sugar, and orange juice and cook, stirring occasionally, until the mixture comes to a boil. Remove from heat and whisk until the mixture is slightly thickened. Stir in orange liqueur if desired. Serve warm.
Makes 2/3 cup or 12 servings
BAKED FRENCH TOAST
COMBINE IN 9 BY 13 INCH PAN SPRAYED WITH COOKING SPRAY:
1 CUP BROWN SUGAR
1/2 CUP MELTED BUTTER
1 TEASPOON CINNAMON
TOSS TOGETHER AND TOP BROWN SUGER MIXTURE WITH:
3 MEDIUM PEELED SLICED APPLES (I USE GRANNY SMITH)
1/2 CUP RAISINS (could also add ground nuts)
ARRANGE ON TOP:
FRENCH BREAD CUT INTO 1 INCH SLICES
MIX TOGETHER AND POUR OVER BREAD:
6 LARGE EGGS
1 AND 1/2 CUP MILK
1 TABLESPOON VANILLA
2 TEASPOONS CINNAMON
COVER AND LET SIT OVER NIGHT. BAKE (COVERED)IN THE MORNING AT 375 DEGREES FOR 40 MINUTES. UNCOVER AND BAKE 5 MORE MINUTES. LET STAND 5 MINUTES BEFORE SERVING.
Breakfast Casserole
16 slices white bread, crusts removed
16 slices Canadian back bacon or ham
16 slices sharp cheddar cheese
6 eggs
1/2 tsp. pepper 2 mL
1/2-1 tsp. dry mustard 2-5 mL
1/4 cup minced onion 60 mL
1/4 cup finely chopped green or red pepper 60mL
1-2 tsp. Worcestershire sauce 5-10 mL
3 cups milk 750 mL
dash Tabasco
1/2 cup butter 125 mL
Special K or crushed Corn Flakes - optional
Instructions:
Set 8 pieces of bread into a 9" x 13" (23 x 33 cm) buttered, glass baking dish. Cover bread with slices of back bacon. Lay slices of cheddar cheese on top of bacon and then cover with remaining slices of bread to make it like a sandwich. In a bowl, beat eggs and pepper. To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the sandwiches, cover and let stand in fridge overnight. In morning, melt butter, pour over top. Cover with Special K or crushed Corn Flakes. Bake, uncovered, 1 hour at 350 deg.F (180 deg.C). Let sit 10 minutes before serving. Serve this with fresh fruit and hot cinnamon rolls.
Grand Marnier French Toast with Orange Rum Sauce
6 eggs
2/3 cup orange juice
1/2-cup Grand Marnier
1/3 cup milk
3 tablespoons granulated sugar
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon orange peel
8 (3/4 inch thick) slices French bread
3 to 4 tablespoons butter
Confectioners' sugar
Beat eggs in large bowl. Add orange juice, Grand Marnier, milk, sugar, vanilla extract, salt and peel. Mix well. Dip bread into egg mixture, turning to coat all surfaces. Transfer to baking dish in single layer. Pour any remaining egg mixture over top; cover and refrigerate overnight, turning occasionally (liquid will be absorbed). (I imagine you could bake this as the recipe above)
Melt butter in large skillet over medium-high heat. Add bread slices in batches and cook until browned, about 8 minutes. Turn and continue cooking until browned, about 8 minutes. Cut bread diagonally. Arrange on platter and sprinkle with confectioners' sugar. Serve immediately with butter and Orange Rum Sauce.
Orange Rum Sauce
1 cup granulated sugar
2/3 cup freshly-squeezed orange juice
2 tablespoons dark rum
1 tablespoon Curaçao
Coarsely grated peel or 1 orange
Combine sugar and orange juice in small saucepan and bring to boil over low heat, stirring constantly. Remove from heat. Blend in remaining ingredients. Let cool completely. Strain into jar with tight-fitting lid. Refrigerate. Reheat syrup before serving.
Praline Baked French Toast w/Orange Sauce
6 tablespoons margarine or butter
1 cup light brown sugar
2 tablespoons light corn syrup
½ cup chopped pecans, optional
2 eggs
3 egg whites
1 cup orange juice
1/4 cup sugar
1/3 cup skim milk
1 teaspoon grated orange rind
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (16-ounce) loaf French bread, cut into 12 to 15 (1 inch) slices
2/3 cup Orange Sauce (recipe follows) for serving
In a microwaveable dish, combine margarine, brown sugar, and corn syrup. Microwave until the margarine has melted and the brown sugar has dissolved, about 1 minute. Pour the mixture into an ungreased, 3 quart oblong baking dish. Sprinkle with pecans, if desired. In a large bowl, whisk together the eggs, egg whites, orange juice, sugar, milk, orange rind, cinnamon and vanilla.
Arrange the bread slices over the brown sugar mixture in the baking dish. Pour the egg mixture over bread slices. Cover with plastic wrap and refrigerate for at least one hour or overnight.
Prior to serving, preheat oven to 350 degrees.
Bake for about 30 minutes or until toasty. Serve immediately, each piece with some of the praline sauce that forms on bottom of the baking dish. For additional flavor, top with Orange Sauce or maple syrup.
Orange SauceTangy and sweet, this sauce compliments Baked Praline French Toast perfectly. I present it in a separate dish so that each person can pour some over his or her own serving, if desired. This sauce also tastes great when poured over plain cake or ice cream.
1/4 cup margarine
1/4 cup sugar
1/4 cup orange juice
2 tablespoons orange liqueur (optional)
In a small sacepan over low heat, combine margarine, sugar, and orange juice and cook, stirring occasionally, until the mixture comes to a boil. Remove from heat and whisk until the mixture is slightly thickened. Stir in orange liqueur if desired. Serve warm.
Makes 2/3 cup or 12 servings
piratesmate
<font color=red>Drah-gun! I don't do that tongue t
- Joined
- Feb 22, 2001
- Messages
- 7,720
Here are a couple I've copied from here. The first is my favorite!
Breakfast Casserole
1 Can crescent rolls or shredded potatoes, frozen
1 Roll sausage (any flavor, but maple is best)
2 C shredded sharp cheddar cheese
4 Eggs
¼ C milk
Salt and pepper to taste
Preheat oven to 350 degrees. Spread crescent rolls (or potatoes) in 9x12 pan. Fry sausage and drain, crumble and put on top of rolls. Sprinkle cheese over sausage. Mix eggs, milk, salt and pepper. Pour egg mixture over cheese. Bake at 350 for 20 - 30 minutes or until firm. [NOTE: I make this the night before & just bake it Christmas morning.)
- - - - - - -
Baked French Toast
When this dish hits the buffet table, it's gone in a matter of seconds! A guaranteed hit!
1 loaf white bread - cubed
8 oz cream cheese - cubed
12 large eggs
½ c maple syrup
1½ c half and half
2 Tbl granulated sugar
1 tsp vanilla extract
¼ tsp nutmeg
¼ tsp cinnamon
speck of salt
butter a 9x13 baking pan
place ½ of bread cubes in pan
evenly space cream cheese on top of bread
add remaining bread cubes
Mix together remaining ingredients and pour evenly over the bread. Cover and put in the fridge over night.
Praline topping:
1 c butter, room temperature
1 c light brown sugar, packed
1 c chopped pecans
2 Tbl light corn syrup
½ tsp nutmeg
½ tsp cinnamon
Using a pastry cutter, or your fingers, mix all ingredients, spread it evenly over the bread. Bake for 40-45 minutes, uncovered, in a 350 degree oven until puffed and lightly golden.
Serve with warm maple syrup. Also good with a dash of fresh whipped cream, or honey
- - - - - - - -
Blueberry Over night French toast
Servings: 8
12 slices day-old bread, cubed
16 oz cream cheese, diced
1 c blueberries, rinsed and drained
12 eggs
1/3 c maple syrup
2 c milk
1. Place half of the bread cubes into a lightly greased 9x13 inch baking pan. Scatter cream cheese over bread; sprinkle with blueberries. Place remaining bread cubes over the blueberries.
2. In a large bowl, beat together eggs, maple syrup and milk. Pour egg mixture over bread cubes. Cover pan with aluminum foil and refrigerate overnight.
3. The next morning, preheat oven to 375 degrees F (190 degrees C).
4. Bake, covered, for 25 minutes. Uncover and bake an additional 15 to 20 minutes, or until puffed and golden brown. Serve warm.
- - - - - - - -
Forgotten Soufflé
10 slices of white bread, cubed
3c grated Cheddar cheese
2c broccoli flowerettes, blanched
1/2c chopped onion and/or chopped green or red pepper, sautéed
1c fresh mushrooms sautéed in margarine (optional)
2c precooked ham, cubed
12 eggs
3c milk
1/2 tsp salt
1/4 tsp pepper
Grease a 9X13X2" casserole dish. Cover bottom w/ 2/3 bread crumbs and sprinkle on 1/2 cheese. Cover with ham, veggies, bread & cheese. Separate bowl, beat eggs, add milk, salt & pepper. Pour into casserole dish mixture. Cover and refrigerate overnight. Bake at 350 for 35-40 mins. Cover with foil during last part of baking to prevent browning.
- - - - - - -
Overnight Brunch Casserole
28 oz pkg frozen O'Brien potatoes
2c Colby-Jack cheese shredded
8 eggs
2c milk
¼ c flour
2tsp seasoned salt (or to taste)
½ pepper (or to taste)
Arrange potatoes in a greased 9X13" pan. Top w/ 1c cheese. In med bowl whisk eggs with milk, add flour & seasonings. Pour over potatoes. Cover an put into refrigerator overnight. Uncover and bake at 350 for 30 mins. Top with remaining cheese and bake another 10-15 mins or until top is golden brown. Let stand 5 mins before serving. 10-12 servings
- - - - - - - -
Sausage Breakfast Casserole
1 pound pork sausage
6 slices white bread, toasted and cut into cubes
½ pound shredded mild Cheddar cheese
1 tsp mustard powder
½ tsp salt
4 eggs, beaten
2 cups milk
1. Crumble sausage and brown in skillet; drain.
2. Stir all ingredients together in medium bowl. Pour into greased 13 X 9 pan; cover and refrigerate overnight.
3. Bake in 350 oven for 45 to 60 minutes. Uncover and reduce heat to 325. Bake an additional 30 minutes or until eggs are set.
If doubling recipe, use 2 different types of sausage. Double recipe just barely fits in a 13 X 9 pan.
- - - - - - - - -
Savory Eggs
2 c cheddar cheese
1/4 c butter
1 c whipping cream
1/2 tsp salt
1/4 tsp pepper
2 tsp prepared mustard
12 slightly beaten eggs
Layer cheese in a greased, 9 x 13 glass baking dish. Dot with butter. Mix cream, salt, pepper and mustard. Pour half of this mixture over cheese. Beat eggs and pour in dish. Add the rest of cream mixture. Bake at 350 for 40 minutes.
"(You can make this right before baking but I usually make it the night before so all I have to do in the morning is pop it in the oven.)"
Breakfast Casserole
1 Can crescent rolls or shredded potatoes, frozen
1 Roll sausage (any flavor, but maple is best)
2 C shredded sharp cheddar cheese
4 Eggs
¼ C milk
Salt and pepper to taste
Preheat oven to 350 degrees. Spread crescent rolls (or potatoes) in 9x12 pan. Fry sausage and drain, crumble and put on top of rolls. Sprinkle cheese over sausage. Mix eggs, milk, salt and pepper. Pour egg mixture over cheese. Bake at 350 for 20 - 30 minutes or until firm. [NOTE: I make this the night before & just bake it Christmas morning.)
- - - - - - -
Baked French Toast
When this dish hits the buffet table, it's gone in a matter of seconds! A guaranteed hit!
1 loaf white bread - cubed
8 oz cream cheese - cubed
12 large eggs
½ c maple syrup
1½ c half and half
2 Tbl granulated sugar
1 tsp vanilla extract
¼ tsp nutmeg
¼ tsp cinnamon
speck of salt
butter a 9x13 baking pan
place ½ of bread cubes in pan
evenly space cream cheese on top of bread
add remaining bread cubes
Mix together remaining ingredients and pour evenly over the bread. Cover and put in the fridge over night.
Praline topping:
1 c butter, room temperature
1 c light brown sugar, packed
1 c chopped pecans
2 Tbl light corn syrup
½ tsp nutmeg
½ tsp cinnamon
Using a pastry cutter, or your fingers, mix all ingredients, spread it evenly over the bread. Bake for 40-45 minutes, uncovered, in a 350 degree oven until puffed and lightly golden.
Serve with warm maple syrup. Also good with a dash of fresh whipped cream, or honey
- - - - - - - -
Blueberry Over night French toast
Servings: 8
12 slices day-old bread, cubed
16 oz cream cheese, diced
1 c blueberries, rinsed and drained
12 eggs
1/3 c maple syrup
2 c milk
1. Place half of the bread cubes into a lightly greased 9x13 inch baking pan. Scatter cream cheese over bread; sprinkle with blueberries. Place remaining bread cubes over the blueberries.
2. In a large bowl, beat together eggs, maple syrup and milk. Pour egg mixture over bread cubes. Cover pan with aluminum foil and refrigerate overnight.
3. The next morning, preheat oven to 375 degrees F (190 degrees C).
4. Bake, covered, for 25 minutes. Uncover and bake an additional 15 to 20 minutes, or until puffed and golden brown. Serve warm.
- - - - - - - -
Forgotten Soufflé
10 slices of white bread, cubed
3c grated Cheddar cheese
2c broccoli flowerettes, blanched
1/2c chopped onion and/or chopped green or red pepper, sautéed
1c fresh mushrooms sautéed in margarine (optional)
2c precooked ham, cubed
12 eggs
3c milk
1/2 tsp salt
1/4 tsp pepper
Grease a 9X13X2" casserole dish. Cover bottom w/ 2/3 bread crumbs and sprinkle on 1/2 cheese. Cover with ham, veggies, bread & cheese. Separate bowl, beat eggs, add milk, salt & pepper. Pour into casserole dish mixture. Cover and refrigerate overnight. Bake at 350 for 35-40 mins. Cover with foil during last part of baking to prevent browning.
- - - - - - -
Overnight Brunch Casserole
28 oz pkg frozen O'Brien potatoes
2c Colby-Jack cheese shredded
8 eggs
2c milk
¼ c flour
2tsp seasoned salt (or to taste)
½ pepper (or to taste)
Arrange potatoes in a greased 9X13" pan. Top w/ 1c cheese. In med bowl whisk eggs with milk, add flour & seasonings. Pour over potatoes. Cover an put into refrigerator overnight. Uncover and bake at 350 for 30 mins. Top with remaining cheese and bake another 10-15 mins or until top is golden brown. Let stand 5 mins before serving. 10-12 servings
- - - - - - - -
Sausage Breakfast Casserole
1 pound pork sausage
6 slices white bread, toasted and cut into cubes
½ pound shredded mild Cheddar cheese
1 tsp mustard powder
½ tsp salt
4 eggs, beaten
2 cups milk
1. Crumble sausage and brown in skillet; drain.
2. Stir all ingredients together in medium bowl. Pour into greased 13 X 9 pan; cover and refrigerate overnight.
3. Bake in 350 oven for 45 to 60 minutes. Uncover and reduce heat to 325. Bake an additional 30 minutes or until eggs are set.
If doubling recipe, use 2 different types of sausage. Double recipe just barely fits in a 13 X 9 pan.
- - - - - - - - -
Savory Eggs
2 c cheddar cheese
1/4 c butter
1 c whipping cream
1/2 tsp salt
1/4 tsp pepper
2 tsp prepared mustard
12 slightly beaten eggs
Layer cheese in a greased, 9 x 13 glass baking dish. Dot with butter. Mix cream, salt, pepper and mustard. Pour half of this mixture over cheese. Beat eggs and pour in dish. Add the rest of cream mixture. Bake at 350 for 40 minutes.
"(You can make this right before baking but I usually make it the night before so all I have to do in the morning is pop it in the oven.)"
piratesmate
<font color=red>Drah-gun! I don't do that tongue t
- Joined
- Feb 22, 2001
- Messages
- 7,720
Here's one more if you're looking for something entirely different. It's from Boma at AKL & has curry in it though...not everyone likes that but I thought you might want to save it for later.
CORNBEEF BOBOTIE
Yield: 8 servings
2 lb Corn beef, ground/chopped fine
1 lb Potatoes, shredded
1 Onion, diced
8 Eggs
2 Tbl Garlic, chopped
1 c Milk
2 Tbl Oil
2 Tbl Curry Powder
Dash Salt and Pepper
Make a custard mix of the eggs and milk. Set aside.
In the pan, heat oil. Add garlic and cook for 2 minutes. Add potato and curry powder. Cook for another 2 minutes. Add corn beef, stir well, and continue cooking for another 2 minutes. Place the ingredients in a small casserole dish. Top with the custard and bake in the oven at 325 until golden brown.
CORNBEEF BOBOTIE
Yield: 8 servings
2 lb Corn beef, ground/chopped fine
1 lb Potatoes, shredded
1 Onion, diced
8 Eggs
2 Tbl Garlic, chopped
1 c Milk
2 Tbl Oil
2 Tbl Curry Powder
Dash Salt and Pepper
Make a custard mix of the eggs and milk. Set aside.
In the pan, heat oil. Add garlic and cook for 2 minutes. Add potato and curry powder. Cook for another 2 minutes. Add corn beef, stir well, and continue cooking for another 2 minutes. Place the ingredients in a small casserole dish. Top with the custard and bake in the oven at 325 until golden brown.
heathrow42
3 castles down.. 2 to go!
- Joined
- Jan 26, 2002
- Messages
- 1,006
Thanks to those that posted new recipes yum!
I just wanted to add that strata's are my new favorite food! I've been making one big one each month, cutting it up and freezing it.. then I take out one piece the night before for breakfast.. it's a great easy, healthy breakfast and each time I experiment with different ingredients (this month, I tried asparagus!) The first few times I made them, I let them soak overnight.. the last 2 times, I didn't I just mixed it really well, and at most it soaked for 30-40 minutes while I prepped other stuff.. and they turned out just fine.
--heather
yum! I just wanted to add that strata's are my new favorite food! I've been making one big one each month, cutting it up and freezing it.. then I take out one piece the night before for breakfast.. it's a great easy, healthy breakfast and each time I experiment with different ingredients (this month, I tried asparagus!) The first few times I made them, I let them soak overnight.. the last 2 times, I didn't I just mixed it really well, and at most it soaked for 30-40 minutes while I prepped other stuff.. and they turned out just fine.
--heather
TN Dreamer
Mouseketeer (When did that happen?)
- Joined
- May 18, 2005
- Messages
- 246
This is so simple and I always get raves when I take this dish to Sunday School breakfast.
Croissants (petite size are nice if preparing for large group)
pre-cooked bacon
eggs
cheese
Preheat oven to 350 degrees. Spray cooking spray in bottom of casserole. Slice croissants in half, line casserole with bottom half of the croissants. Place pre-cooked bacon on top of croissant half. Beat eggs as if you are going to scramble (add whatever spices you prefer to beaten eggs) pour over the croissant and bacon, sprinkle with cheddar cheese (monterey jack blend is good), cover with top have of croissant. Bake uncovered for about 20-25 minutes or until eggs are set.
You can make as many croissant sandwiches as you need.
Croissants (petite size are nice if preparing for large group)
pre-cooked bacon
eggs
cheese
Preheat oven to 350 degrees. Spray cooking spray in bottom of casserole. Slice croissants in half, line casserole with bottom half of the croissants. Place pre-cooked bacon on top of croissant half. Beat eggs as if you are going to scramble (add whatever spices you prefer to beaten eggs) pour over the croissant and bacon, sprinkle with cheddar cheese (monterey jack blend is good), cover with top have of croissant. Bake uncovered for about 20-25 minutes or until eggs are set.
You can make as many croissant sandwiches as you need.
TN Dreamer
Mouseketeer (When did that happen?)
- Joined
- May 18, 2005
- Messages
- 246
I just remembered another recipe that is easy.
Overnight Cinnamon Buns
1 package Rich's frozen yeast rolls
1 cup brown sugar
1/4 cup sugar
1 box 3.5 oz regular (not instant) butterscotch pudding
1 teaspoon ground cinnamon
1 stick margarine melt and cool
1/2 cup chopped pecans
Place frozen rolls in greased bundt pan. Mix together all dry ingredients. Sprinkle over rolls. Pour melted margarine over all. Top with nuts. Cover with foil, let stand overnight in COLD oven (you may need to lower oven rack to allow for rising dough). Next morning bake, uncovered in preheated 350 degree oven for 30 -35 minutes. Cool 5 minutes then invert onto platter.
Overnight Cinnamon Buns
1 package Rich's frozen yeast rolls
1 cup brown sugar
1/4 cup sugar
1 box 3.5 oz regular (not instant) butterscotch pudding
1 teaspoon ground cinnamon
1 stick margarine melt and cool
1/2 cup chopped pecans
Place frozen rolls in greased bundt pan. Mix together all dry ingredients. Sprinkle over rolls. Pour melted margarine over all. Top with nuts. Cover with foil, let stand overnight in COLD oven (you may need to lower oven rack to allow for rising dough). Next morning bake, uncovered in preheated 350 degree oven for 30 -35 minutes. Cool 5 minutes then invert onto platter.
TN Dreamer
Mouseketeer (When did that happen?)
- Joined
- May 18, 2005
- Messages
- 246
No you don't have to slice. Just cut around each croissant and that will be one serving. If you use the small or petite croissant that would just be a smaller portion. They are super easy and good. You can even prepare the night before and let the egg soak into the bread.
kat3668
Mouseketeer<br><font color=green>Driving me nuts i
- Joined
- Apr 24, 2005
- Messages
- 3,733
Breakfast casserole
INGREDIENTS:
2 1/2 cups seasoned croutons
1 pound spicy pork sausage
4 eggs
2 1/4 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 (4.5 ounce) can mushrooms, drained and chopped
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 teaspoon dry mustard
2 sprigs fresh parsley, for garnish
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DIRECTIONS:
Spread croutons on bottom of greased 9x13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons.
In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.
The next morning, preheat oven to 325 degrees F (165 degrees C).
Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.
INGREDIENTS:
2 1/2 cups seasoned croutons
1 pound spicy pork sausage
4 eggs
2 1/4 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 (4.5 ounce) can mushrooms, drained and chopped
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 teaspoon dry mustard
2 sprigs fresh parsley, for garnish
--------------------------------------------------------------------------------
DIRECTIONS:
Spread croutons on bottom of greased 9x13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons.
In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.
The next morning, preheat oven to 325 degrees F (165 degrees C).
Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.
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