Christmas morning breakfast or brunch

[Anonymous]

Anonymous wrote:

Anonymous wrote:The night before, I cut up onions and potatoes in the bottom of my crockpot. I sprinkle with black pepper. Then put on top breakfast sausages. When we get up, these are all yummy. We scramble up some eggs and have a nice breakfast.

Does sound delicious! Do you mean link sausage? Also, about how many hours of cooking? TIA!

Yes the link sausages that are not yet cooked. I put it on right before bed and eat it when we wake up. I think it's about 8 hours usually on low.

[Anonymous]

Anonymous wrote:

Anonymous wrote:The night before, I cut up onions and potatoes in the bottom of my crockpot. I sprinkle with black pepper. Then put on top breakfast sausages. When we get up, these are all yummy. We scramble up some eggs and have a nice breakfast.

Why wait for Christmas? I'm trying this for tomorrow. Sounds awesome. Thanks!

I tried it, and it was only semi-awesome. I used sage link sausage, and the end result was kind of bland. Next time I'm going to use hot Italian instead, and probably add some rosemary or fennel.

I did it for 7 hours on low, and it was a little mushy but acceptable. I thought about crisping it up a bit in a skillet, but decided it was too much bother. With eggs on top of it and hot sauce, it was still a great breakfast.

I eat my potatoes with ketchup, so there's my flavor there. And sometimes hot sauce on the scrambled eggs or more ketchup.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:The night before, I cut up onions and potatoes in the bottom of my crockpot. I sprinkle with black pepper. Then put on top breakfast sausages. When we get up, these are all yummy. We scramble up some eggs and have a nice breakfast.

Does sound delicious! Do you mean link sausage? Also, about how many hours of cooking? TIA!

Yes the link sausages that are not yet cooked. I put it on right before bed and eat it when we wake up. I think it's about 8 hours usually on low.

Thanks for your answer (and the recipe)--greatly appreciated!

[Anonymous]

I think I'm going to follow the NY Times this year: creme brulee french toast and baked bacon. Sounds super easy and delish!

http://cooking.nytimes.com/recipes/1017082-creme-brulee-french-toast

http://cooking.nytimes.com/recipes/1016900-glazed-bacon

[Anonymous]

Anonymous wrote:French Toast Casserole

Ingredients
1 loaf cinnamon raisin bread (Atlanta Bread Company or similar)
6 eggs
1 ½ cups milk
1 cup half and half
2 tsp. vanilla
¼ tsp. cinnamon
¼ tsp. nutmeg

Ingredients for topping
¼ cup butter
½ cup light brown sugar
1/3 cup chopped nuts
1 T. light corn syrup
¼ cup raisins (optional)

Instructions
Slice bread about an inch thick and lay in buttered 9 x 13 pan or glass dish. In bowl, mix eggs, milk, half and half, vanilla, cinnamon, and nutmeg. Pour over bread, cover, and refrigerate overnight.

Topping: Mix ingredients and crumble on top of bread before cooking.

Bake at 350 degrees for 40 – 50 minutes until puffed and golden brown.

Serve with syrup and/or powdered sugar.

I have yet to make this when it didn't turn out soggy on the bottom and kind of unedible Have tried it 3x and finally gave up.

[Anonymous]

Anonymous wrote:

Anonymous wrote:French Toast Casserole

Ingredients
1 loaf cinnamon raisin bread (Atlanta Bread Company or similar)
6 eggs
1 ½ cups milk
1 cup half and half
2 tsp. vanilla
¼ tsp. cinnamon
¼ tsp. nutmeg

Ingredients for topping
¼ cup butter
½ cup light brown sugar
1/3 cup chopped nuts
1 T. light corn syrup
¼ cup raisins (optional)

Instructions
Slice bread about an inch thick and lay in buttered 9 x 13 pan or glass dish. In bowl, mix eggs, milk, half and half, vanilla, cinnamon, and nutmeg. Pour over bread, cover, and refrigerate overnight.

Topping: Mix ingredients and crumble on top of bread before cooking.

Bake at 350 degrees for 40 – 50 minutes until puffed and golden brown.

Serve with syrup and/or powdered sugar.

I have yet to make this when it didn't turn out soggy on the bottom and kind of unedible Have tried it 3x and finally gave up.

I'm the one who posted the recipe. So sorry to hear you've had trouble! Do you mean you followed the recipe I posted 3 x? I'm wondering what kind of bread you used? It's always been wonderful when my daughter or I have fixed it!