brunch

Breakfast Brunch

Thanksgiving is tomorrow and if you haven’t yet determined what you’ll be serving for breakfast, might I make a suggestion? This recipe for Breakfast Brunch is the best! It was shared with me from a dear friend many years ago and I’ve since made it a tradition to serve every Thanksgiving and Christmas.

It’s quick to pull together and quick to cook. And it includes all your favorite breakfast items – eggs, sausage, cheese, and crescent rolls! Oh, and a little milk! You just can’t go wrong.

If you have left overs, yes, I said IF, you can portion and freeze. Take out from the freezer, as needed, and pop into the microwave for a couple of minutes. Wha la! Breakfast is served!

And if you don’t yet have any holiday breakfast traditions, well, it’s a fine time to start one! Now, get to the grocery store and get the needed supplies. In the morning, comment back and let me know how your family enjoyed your Breakfast Brunch.

Bon appétit!

Breakfast Brunch
 
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Author:
Recipe type: Beginnings
Cuisine: American
Serves: 12
Ingredients
  • ¾ cup milk
  • 4 large eggs
  • 8 ounces cheddar cheese, shredded
  • 8 ounces Pillsbury Crescent rolls
  • 16 ounces Jimmy Dean Pork sausage
Instructions
  1. Preheat oven to 425 degrees. Spray bottom of 9 x 13 pan with vegetable cooking spray. Press crescent rolls into bottom and up sides about one-quarter inch of pan. Sprinkle cheddar cheese over crescent rolls. Cook sausage. Drain. Crumble sausage over cheese. Mix milk and eggs. Add salt and pepper to taste. Pour over cheese and sausage layer. Bake 12-15 minutes or until browned and bubbly. Let stand 5 minutes. Cut into squares and serve.
Nutrition Information
Serving size: 1 Calories: 230 Fat: 15g Saturated fat: 7g Unsaturated fat: 6.5g Trans fat: .6g Carbohydrates: 9.6g Sugar: 8.9g Sodium: 385mg Fiber: .7g Protein: 11.7g Cholesterol: 44mg

 

The Best Bloody Mary

The title of this post is “The Best Bloody Mary”! Although I have little experience drinking these, I did make a gazillion of them as a bartender and certainly served just as many as a waitress. I have only recently tried the Bloody Mary myself. It is truly an acquired thing, much like a good Scotch. But I digress. . . this Bloody Mary is quite good and is the best in my book. It’s quite flavorful with just the right amount of spice!

Kick off your Sunday morning brunch with a round for everyone. You’ll thank me later!

Live it up and drink it down!

The Best Bloody Mary
 
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Author:
Recipe type: Libations
Serves: 1
Ingredients
  • 2 ounces Tito's Handmade Vodka
  • 6 ounces Tomato juice
  • 1 teaspoon Lemon juice
  • 1 teaspoon Horseradish
  • ½ teaspoon Olive juice
  • ½ teaspoon Worcestershire sauce
  • 4-6 shakes Tabasco
  • pinch celery salt
  • pinch black pepper
  • lime juice
  • coarse sea salt
  • various veggies for garnish
Instructions
  1. Dip pint glass in lime juice. Roll in coarse sea salt. Fill glass with ice.
  2. In a shaker, add a few cubes of ice. Add all ingredients (minus the toppings) and shake to combine.
  3. Strain into the pint glass. Garnish with chosen veggies!

 

Special Brunch

For years I’ve made a Breakfast Brunch casserole for Christmas morning and other special occasions.  That is until now . . . I think this Buttery Breakfast Casserole will have to be the “go to” breakfast casserole for all holidays and special occasions going forward.

This version you make the night before.  It’s very much like a savory bread pudding.  It is delicious, decadent,and satisfying.  As Emeril Lagasse might say, this casserole definitely kicks it up a notch. 

Add a glass of Prosecco to complete the decadence of this meal.

Bon appétit!

Special Brunch
 
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Author:
Recipe type: Beginnings
Serves: 10
Ingredients
  • 1 package Hot ground pork sausage Jimmy Dean's
  • 1¼ cup Parmesan shredded
  • 1 teaspoon Salt
  • 6 Green onion white and light green parts, sliced
  • 1 pound Croissants about 5-7
  • 3 cups Whole milk
  • 1 cup Heavy cream
  • 8 Eggs
  • 2 cups Gruyere shredded
Instructions
  1. Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
  2. In a medium skillet over medium-high heat, cook sausage until brown and crumbly. Drain. Toss together sausage, Parmesan, and next three ingredients.
  3. Whisk together eggs, milk, cream, and 1½ cups Gruyere cheese.
  4. Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
  5. When you’re ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.
Notes
You can substitute Swiss cheese for Gruyere cheese.
Nutrition Information
Serving size: 1 Calories: 522 Fat: 33g Saturated fat: 18g Unsaturated fat: 3g Trans fat: 10g Carbohydrates: 28g Sugar: 10g Sodium: 1177mg Fiber: 2g Protein: 27g Cholesterol: 290mg

 

Sunday Brunch

Last Sunday I decided to make waffles, for some odd reason.  Call it a need for comfort food or perhaps I was bored with the usual breakfast of an egg, a piece of bacon and a piece of toast.  Whatever the reason, it was a great choice!

I just happened to have some waffle mix on hand, which I would not customarily have but bought it on a whim a few months back.  I saw the mix in my cupboard and decided that is what I would make for brunch (by that time, it WAS brunch).  I even had some whipped cream and a few frozen blueberries.  Alas, a wonderful waffle brunch was born.  You can’t beat that for planning, now can you?

I obviously made several waffles which are in the freezer for future Sunday brunches.  And why not?  It’ll be so nice to just take one out, heat it up, and slather with some maple syrup and fresh fruit and be done with it!

Sometimes it’s nice to cut those corners and just enjoy your meal!

Bon appétit!

Breakfast, Brunch or Lunch?

Oh my – I absolutely love this quiche!  I crave it – yes, I do!  And when I make it, I’ll have it for breakfast, brunch, lunch or I’ve been known to eat it for dinner. That’s the beauty of quiche, it’s very versatile. I’ll often take it to work for lunch.  Add a tossed salad and you’re set!

Obviously you can customize your quiche to satisfy your tastes. You can use a multitude of combinations such as – bacon and cheddar, broccoli and Swiss, tomato, bacon and Swiss, etc. You get the idea. The variations are endless.

Quite frankly, I love the Swiss and ham and I rarely deviate from it. It’s part of the craving, I guess. Try it, you’ll see!

Bon appétit!

Swiss and Ham Quiche
 
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Author:
Recipe type: Mains
Serves: 1 pie
Ingredients
  • 6 ounces shredded Swiss cheese
  • 6 ounces ham diced
  • 1 pie crust (9 inch)
  • 3 large eggs
  • 1 cup heavy cream
  • ½ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • dash cayenne pepper
  • ½ teaspoon dry mustard
Instructions
  1. Sprinkle cheese and ham over bottom of pie shell. In a mixing bowl, beat remaining ingredients together. Pour over cheese and ham in pie shell. Bake in preheated 375 degree oven for 45 minutes, or until knife inserted in center comes out clean.
Nutrition Information
Serving size: 1 slice Calories: 391 Fat: 29g Saturated fat: 13g Unsaturated fat: 4g Trans fat: 10g Carbohydrates: 18g Sugar: 2g Sodium: 817mg Fiber: 1g Protein: 16g Cholesterol: 108mg

 

Twist on French Toast

French Toast Medallions

Doesn’t that look scrumptious?  Well, trust me, it is.  And what a beautiful thing to do for your honey for a nice leisure Sunday brunch or any morning for that matter.  But Sunday mornings most definitely speak French Toast Medallions to me.  Sundays are meant to be a leisure breakfast or brunch where you take your time, you drink a Mimosa, you savor a wonderful breakfast, and you probably read the Sunday paper.  Wait . . . does anyone actually read the Sunday paper anymore?  I used to, I admit, but no longer have the time.  It has been many moons since I was able to do that but not so many that I don’t remember the enjoyment I received from doing so.  It was a weekly ritual that proved both interesting, satisfying, educational, and relaxing.  I look forward to a day when I’ll be able to enjoy the paper again and the leisure Sunday morning it warrants.

Serving these French Toast Medallions will most certainly spice up your breakfast on any given day. You can’t go wrong here!  Let me know how you like them!

Bon appétit!

French Toast Medallions
 
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Author:
Recipe type: Beginnings
Serves: 4 servings
Ingredients
  • 4 whole Eggs
  • ½ cup Whole milk
  • 2 tablespoon Brown sugar
  • 2 teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • 2 teaspoon Vanilla
  • 1 loaf French Baguette cut into 1-inch rounds
  • Fresh Blueberries
Instructions
  1. In a large bowl, whisk together the eggs, brown sugar, cinnamon, nutmeg, vanilla extract and milk.
  2. Pour the mix into a shallow dish and place the bread medallions in it. Toss to coat. Let sit for 15 minutes. Turn medallions over midway so both sides get good and soaked.
  3. Heat the oil in a large skillet. Place a few medallions at a time in the skillet and fry on both sides until golden brown. Place on paper towel lined plate to drain. Continue with remaining medallions.
  4. Serve with real maple syrup, fresh blueberries and a dusting of powdered sugar.
Nutrition Information
Serving size: 4 rounds Calories: 105 Fat: 3g Saturated fat: 1g Unsaturated fat: 0g Trans fat: 1g Carbohydrates: 5g Sugar: 9g Sodium: 91mg Fiber: 1g Protein: 4g Cholesterol: 85mg

 

Lazy Weekend Breakfast

Blueberry Pancakes

It’s Sunday morning and who doesn’t love blueberry pancakes for that special lazy Sunday breakfast with the family?  I can definitely deal with both!  That’s what weekends are for!

As a child growing up, I don’t recall having pancakes that often but I do remember we did have them and, as you can imagine, they were quite a treat.  We’d load ours with pecans not blueberries!  And then we’d pile on the butter and of course, syrup.  Not any ole syrup, mind you, but pure cane syrup.  It was called Daddy Buck’s.  I just Googled it and much to my surprise, it was made daddybuckslocally in the Florida panhandle in a town called Graceville by a company called Barker Syrup Company. Who knew?  I had no idea.  I assumed Mom picked it up at the grocery store, which she may have, but I didn’t know it was as local as Graceville.  Unfortunately, I can’t find any confirmation that the Barker Syrup Company is still in business or that you can still purchase Daddy Buck’s.  If anyone out there knows, please post a comment.

Anyway, as I said, I was raised on cane syrup and never even tasted maple syrup until my adult years. I do love pure maple syrup though – it is definitely the choice I make these days.  It’s expensive, but it is oh so good and well worth it.  I always have some in the fridge.  Pure maple syrup.  No Mrs. Butterworth’s or Aunt Jemima for this girl!  Only the good stuff!

You may have heard that maple syrup has many redeeming health qualities (read about them here) and is said to be better for you than local honey.  It’s true!  So, with that being said, why not have pancakes more often?  And not just any pancakes, but some loaded with blueberries, butter, and that wonderful, pure maple syrup.  You can’t go wrong with that combination!

Bon appétit!

Blueberry Pancakes
 
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Author:
Ingredients
  • 2 cups All purpose flour
  • 2 tablespoon Sugar
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 2 cups Buttermilk
  • ¼ cup Sour cream
  • 2 Eggs
  • 1 cup Fresh Blueberries
  • 3 tablespoon Unsalted butter, melted and cooled slightly
  • 1 teaspoon Vegetable oil
Instructions
  1. Whisk the flour, sugar, baking powder, baking soda and salt together in a medium bowl. In a second medium bowl, whisk together the buttermilk, sour cream, eggs and melted butter. Make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir until just combined (batter should remain lumpy with a few streaks of flour). Do not overmix. Allow the batter to sit for 10 minutes before cooking.
  2. Heat 1 teaspoon of the vegetable oil in a nonstick skillet over medium heat until shimmering. Using a paper towel, carefully wipe out oil, leaving a thin film of oil on the bottom of the pan. Using ¼ cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately. Repeat with remaining batter, using remaining oil as needed.
Nutrition Information
Serving size: 3 pancakes Calories: 241 Fat: 9g Saturated fat: 5g Unsaturated fat: 1g Trans fat: 3g Carbohydrates: 25g Sugar: 86g Sodium: 360mg Fiber: 1g Protein: 7g Cholesterol: 79mg

 

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