Make Ahead Breakfast/Brunch
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Anonymous
| Looking for some ideas for a "special occasion" breakfast that can be mostly made ahead of time or require little prep. Only idea I could come up with is quiche and that seems kind of boring to me. Suggestions? |
Anonymous
|
http://thepioneerwoman.com/cooking/2008/05/sleepin-in-omlette/
so fatty. but delish. |
Anonymous
I feel my arteries hardening just reading that recipe. Yuck. |
Anonymous
| Ooooh, I need a shot of Plavix after reading the Pioneer Woman recipe. A stick and a half of butter?!? AND cream cheese. Yikes! |
Anonymous
|
Strata. Make them the night before, then just pop them in the oven and take them out when ready to serve. I've made these two and they were a big hit:
http://www.epicurious.com/recipes/food/views/Spinach-and-Cheese-Strata-107754 http://www.epicurious.com/recipes/food/views/Green-Chili-and-Chorizo-Breakfast-Strata-102428 I made both with Challah egg bread. |
Anonymous
| I make overnight French toast with blueberries in individual ramekins. Easy and tasty! |
Anonymous
| I make a smoked salmon platter with all the trimmings. Plate the cream cheese. Cover and leave in the fridge. Send DH out for bagels in the morning. |
Anonymous
I can see a lower calorie version of this working very well. |
Anonymous
Someone made it at a brunch I went to years ago. It was amazing, but I don't think I could ever bring myself to make it... I'm sure you could rework it to not be that ridiculous though! |
Anonymous
| +1 for strata. It is always better when prepared the night before and you can use just veggies or add sausage or ham or shrimp or crab. |
Anonymous
| OP here - these all sound delicious. Thank you! |
Anonymous
|
http://m.myrecipes.com/details/searchR.rbml?id=10000000222008.xml&bcat=search&cat=Search%20Result&fl=recipe/french-toast-souffl-10000000222008/
Love this recipe from cooking light- very easy and always gets good reviews. |
Anonymous
|
Baked French Toast
Assemble the night before or up to 24 hrs before so sauce can soak into the bread: ½ cup (1 stick) butter (recipe orig. called for unsalted, I prefer salted) ½ cup (packed) gold brown sugar ½ cup pure maple syrup 1 cup coarsely chopped pecans (optional) 8 Large eggs 1-1/2 cups half and half 1-1/2 teaspoons ground cinnamon 1 teaspoon vanilla extract 1 1-pound loaf unsliced challah or other egg bread, cut into 1-1/4 inch thick slices Additional butter and maple syrup for serving Stir butter, brown sugar, and ½ cup syrup in heaving medium saucepan over medium heat until melted and smooth. Transfer to 13x9x2-inch glass baking dish. Sprinkle pecans over butter mixture. Whisk eggs, half and half, cinnamon, and vanilla in large bowl to blend. Dip bread slices into egg mixture and arrange in single layer in prepared dish. Pour remaining egg mixture over bread slices in dish. Cover with plastic wrap and refrigerate overnight. Preheat oven to 350 degrees. Bake French toast uncovered until golden brown and puffed and knife inserted into center comes out clean, about 40 minutes. Cut into 6 pieces. Serve pecan-side up with additional warm maple syrup. |
Anonymous
|
Breakfast Before casserole
Make the night before or up to 24 hrs before: 1 lb pork sausage (or sub some of this for bacon) 6 eggs 2 cups milk 1 tsp salt 1 tsp dry mustard 2 slices white bread cubed 1 cup grated cheddar cheese 9x12 glass casserole dish Sauté sausage and drain. Beat eggs with milk, salt, and dry mustard. Layer bread cubes, sausage, and cheese in casserole dish. Pour egg mixture over all. Refrigerate 24-48 hours. Do not preheat oven. Bake at 350 for 40-45 min uncovered. |
Anonymous
Why don't you preheat the oven? |