LOOKING for: Breakfast/brunch make ahead dishes

cardamomDecember 20, 2005

Looking for ideas for breakfast Christmas morning. I could never get my family to really stop for a meal Christmas morning but want to start for my grand daughter.

I don't want to really cook in the morning otherthan heat up bacon for DH who won't eat an egg casserole. MIL, parents and BIL and son are coming.

Any ideas for a fruit dish also?

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Every yr..I serve brunch here as my family sleeps over for Christmas eve/Reillon..

I have tried several stratas.. french toast casseroles.. But this year i am going back to this one..it's one of my favs..
I'll serve smoked salmon and bagels before while we are opening Santa's gifts.. then this with Peacan Praline Bacon..I think it originates fro Canadian Living magazine a few years ago..

Preheat: 400degrees

Baked Brie, Potatoes, Ham and Eggs.

Cook peeled potatoes in a pot of salted wate r(I
always add 1 tbsp chicken stock) for about 15
mins until still a bit firm. Drain well.Refrigerate until
cold. Cut into 1/4 inch cubes.
In a Large skillet melt butter and oil and cook
potatoes until nicely browned over med high heat.
They will turn crisp and golden..At this point I
seasoned to my taste and added the onions and
Let cool then stir in Brie and parsley. In a buttered
shallow 9x13 casserole, spread potato ham and
brie mixture evenly. Form 6 wells. Cover with foil
and refrigerate till the next morning. Bake
uncovered at 400 degrees for about 15 mins.
When warmed enough drop an egg in each well
sprinkle with paprika and bake until desired
consistency. The recipe said 15-20 mins..mine
were more like 25 mins.
Looks great ... tastes really good and I had literally
nothing to do but sit back and enjoy with a Xmas
morning Mimosa.
You may substitute the ham for smoked salmon or
omit altogether for vegetarians.

4 Large potatoes (I put 6)
1 tsp each vegetable oil and
butter (I put 2 of butter)
8 oz Brie diced
1 Cup finely chopped ham
1/4 Cup each of freshly chopped
parsley and green onions
1/4 tsp pepper
6-8 eggs


    Bookmark   December 20, 2005 at 8:51PM
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O mi stars, Monique! How heavenly and decadent is this recipe? Thank you, thank you!

    Bookmark   December 20, 2005 at 9:45PM
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This is super easy. We always serve it at brunch on the Friday after Thanksgiving. You can omit the green chiles and add another veggie.

After Thanksgiving Breakfast Casserole

10 eggs
¼ cup of flour
1 tsp. baking powder
1/2 stick butter, melted
1 pint cottage cheese (regular or low fat)
4 cups Monterey Jack or spicy Jack cheese, shredded
2 cans diced green chilies
1 diced red or green pepper

Heat oven to 350°. Whisk eggs, flour, baking powder and butter together in a large bowl. Stir in cheese, chilies and peppers. Pour into lightly greased 13 x 9 baking pan. Bake until set and begins to brown about 35 minutes. Serve with salsa.

    Bookmark   December 21, 2005 at 10:36AM
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What about ham (very easy to heat, no fuss no muss) with Marilyn's pineapple casserole (its really yummy).

Posted by: DanaIN (My Page) on Sat, Oct 5, 02 at 13:34

Scalloped Pineapple
(An excellent accompaniment to your Easter ham.)

½ cup melted butter
4 cups fresh bread cubes
3 eggs
½ cup brown sugar
½ cup white sugar
½ cup Milnot canned milk (evaporated)
20 oz. crushed pineapple in juice; do not drain

Combine bread and butter, set aside. Combine eggs, sugar and Milnot; beat with mixer. Add bread mixture and pineapple, stir well and pour into lightly greased 2-quart casserole. Sprinkle with cinnamon. Bake uncovered at 350° for 1 hour or until set.

Just throwing in this cocktail recipe, we had these for a brunch and they were a nice change from Mimosas!

Pink Sunrise Cocktails

Recipe courtesy Rachael Ray
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Yield: 4 cocktails

2 shots Campari liqueur
1 quart red grapefruit juice
1 bottle dry Champagne

Add half a shot of Campari to a champagne flute. Add a few ounces red grapefruit juice to the glass then fill the glass with Champagne to the rim and serve.

I have a few egg casserole recipes, but you said DH won't eat them so here is something you could make and reheat.

Marlen's Pull Apart Bacon Bread

1 pkg (10 oz) bacon
3/4 c green pepper, chopped
3/4 onion, chopped
3 tubes (7-1/2 oz each) refrigerated buttermilk biscuits
1/2 cup margarine, melted
1/2 c (2oz) shredded cheddar cheese

Cook bacon until crisp. Drain, reserving drippings. Crumble and set aside. In bacon drippings (or vegetable oil) cook green pepper and onion until tender. Cut biscuits in fourths and place in large bowl. Add sauteed vegetables, crisp bacon, margarine and cheese. Toss until thoroughly mixed. Place in a 10" tube pan coated with Pam. Bake at 350* for 30 minutes. Immediately invert onto serving plate. Serve warm.

This is really an appetizer recipe, but Beverly has said that she makes these for breakfast so, why not?

Sausage Flowers

Wonton cups are filled with a flavorful cheese and sausage mixture, then baked. Topped with a dollop of sour cream and a sprinkling of green onions, these lovely appetizers will be the first to disappear! Impressive, yet easy to make!

Prep Time: approx. 25 Minutes. Cook Time: approx. 10 Minutes. Ready in: approx. 35 Minutes. Makes 24

canapes (24 servings).
Printed from Allrecipes, Submitted by Teresa
1 pound ground Italian sausage
1/2 cup shredded Monterey
Jack cheese
1/2 cup shredded Colby cheese
1 cup salsa
24 (3.5 inch square) wonton wrappers
3/4 (16 ounce) container sour cream
1 bunch green onions, chopped

1 Preheat oven to 350 degrees F (175 degrees C). Lightly
grease a miniature muffin pan.

2 Place ground Italian sausage in a large, deep skillet.
Cook over medium high heat until evenly brown. Drain and
remove from heat.

3 Stir Monterey Jack cheese and Colby cheese into the
warm sausage to melt. Stir in salsa.

4 Gently press wonton wrappers into the prepared
miniature muffin pan so that the edges are extending. Place a
heaping tablespoon of the sausage mixture into each wonton wrapper.

5 Bake 10 minutes in the preheated oven, or until wonton
edges begin to brown.

6 Transfer baked filled wontons to a serving platter.

Dollop each with approximately 1 tablespoon sour cream.
Sprinkle with green onions.

    Bookmark   December 21, 2005 at 5:57PM
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Mmmmm, these sound so good. Another make-ahead breakfast idea is to make twice baked potatoes with cheese and also add small cubes of ham. Stuff the potatoes but make an oblong well in the middle; then cover and refrigerate. In the morning, break an egg in the center, add salt & pepper and bake at 375 degrees until the egg is done and the potato is warm.

    Bookmark   December 21, 2005 at 6:59PM
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I make a crockpot breakfast dish that my family loves. Put it in the crockpot the night before and it's ready to go about brunch time.

1 lb tater tots
1/2 lb diced ham
1/2 cup chopped onion
1/2 cup diced green pepper
3/4 cup shredded cheddar cheese
6 eggs
1/2 cup milk

Layer tots, ham, onions, green pepper and cheese (in that order) twice.

Beat eggs and milk. Pour over layers. Salt and pepper. Cook on low for 10 - 12 hours

    Bookmark   December 22, 2005 at 11:16AM
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You mentioned no egg casserole, here is one that I am making ahead for Christmas brunch:

Sausage Hashbrown Casserole (W/O Eggs)
10-12 servings
40 minutes 20 mins prep
2 lbs ground sausage (1 medium and 1 hot)
1 (32ounce) bag frozen hash browns
1 onion, chopped
1 cup cheddar cheese, shredded

1. Cook sausage and onion.
2. Remove sausage and drain.
3. In remaining sausage grease cook the potatoes.
4. Mix together the sausage, potatoes, and 1/2 of the cheese.
5. Place in a 9"x13" dish.
6. Sprinkle rest of cheese on top.
7. Bake at 350°until heated through.
This can be made ahead and refrigerated for a few days or can be frozen.

    Bookmark   December 23, 2005 at 5:28PM
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