Brunch Bunch
If you’re wanting to catch up with friends, a good way to do that is to have them over for brunch. It gives you an opportunity to spend time together and not be rushed. The food doesn’t have to be difficult, especially when you can make some things ahead of time. Here are some menu ideas to get you started.
Breakfast Casserole is one I’ve made a lot over the years. I like it because you can be as creative as you would like to be with it. You can use different types of cheese, add other chopped veggies like mushrooms, tomatoes, asparagus – whatever you would like.
Baked Peach French Toast makes its own syrup as the brown sugar and butter bake in the bottom of the dish. You can swap out the peaches for another fruit if you prefer.
Wayne’s family always gathered for Christmas Eve brunch, and this is one of the dishes I would make for that. It brings back good memories, not to mention that it’s quite tasty!
And Brown Sugar Peppered Bacon – what more can I say?
Confetti Breakfast Casserole
Ingredients
1 lb. breakfast sausage, browned and drained
3 cups frozen diced potatoes, thawed
2 cups chopped onion
2 cups grated sharp cheddar cheese
1 cup chopped red bell pepper
1 cup chopped green bell pepper
10 large eggs
1 cup whole milk
2 tsps ground dry mustard
2 tsps Cavender's Greek Seasoning1/2 cup water
Instructions
Preheat oven to 350°F. Spray a 9 x 13 baking dish with cooking spray. Set aside.
Put browned sausage, diced potatoes, onion, peppers, and 1 ½ cups of the cheese in a large bowl and stir together.
Crack eggs into a separate bowl and whisk. Add milk, ground mustard, and Cavenda's and stir until well blended.
Pour sausage mixture into prepared baking dish, then pour in egg mixture.
Bake in preheated oven for 45 – 50 minutes. Sprinkle top with remaining ½ cup cheese and place back in oven for a few minutes, until cheese is melted.
To test for doneness, shake the dish gently to see if filling is set. You can also insert a knife into the center of the casserole and see if the blade is clean when you pull it out.
Let stand for a few minutes, then cut into pieces to serve. Use additional toppings if you like.
You can assemble this the day before, cover the dish and put it in the fridge. When you’re ready to cook it, take the dish from the fridge and let it sit for about 30 minutes to come to room temperature, then bake as directed.
Baked French Peach Toast
Ingredients
1 cup packed brown sugar
½ cup butter
2 tablespoons water
1 (29 ounce) can sliced peaches, drained
12 (3/4 inch thick) slices day-old French bread
5 eggs
1 tablespoon vanilla extract
1 pinch ground cinnamon, or to taste
Instructions
In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
Pour the brown sugar mixture into a 9 x 13 inch baking dish, and tilt the dish to cover the entire bottom.
Place peaches in a layer over the sugar mixture, then top with slices of French bread.
In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top.
Cover and refrigerate for 8 hours or overnight.
Remove the dish from the fridge for about 30 minutes before baking to come to room temperature.
Preheat the oven to 350 degrees and bake for 25 to 30 minutes, or until the bread is golden brown.
Cheese Grits
Ingredients
6 – 8 servings of grits, prepared
1 stick of butter
6 oz of Velveeta cheese
1/2 tsp of garlic powder
Salt to taste
2 eggs
Milk (approximately 1 cup)
Instructions
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray and set aside.
In a large sauce pan cook grits according to package directions.
Add butter, cheese, garlic and salt. Stir until butter and cheese are melted.
Remove from heat and let the mixture cool for a few minutes.
Break eggs into a 1 cup measuring cup and beat slightly; add milk to make 1 cup.
Add milk-egg mixture to grits mixture and stir until smooth and well mixed.
Pour into the baking dish and bake for 50 minutes or until a lightly brown crust forms.
Note: This makes a LOT. If you’re only making it for a few people, you may want to halve the recipe.
Brown Sugar Peppered Bacon
Ingredients
1 pound thick cut bacon
2/3 cup light brown sugar
1 tablespoon coarsely ground black pepper
Instructions
Heat oven to 350 degrees.
Line a baking sheet with parchment paper or foil.
In a shallow bowl, stir together the brown sugar and pepper.
Dip each strip of bacon in the brown sugar/pepper mixture, coating on both sides.
Bake for 25 to 30 minutes, turning the pan halfway through cooking.
Spray a wire cooling rack with nonstick spray, and transfer the bacon to the rack. Allow to cool completely and become crisp, about 20 minutes.
From The Pioneer Woman