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Cheesy Potato Breakfast Casserole

30 May

Another school year is about to end, and celebrations abound.  There are end-of-year lunches and brunches to celebrate the year’s achievements, big or small.  Ushering in the welcome summer and contemplating what lies ahead.

Cheesy Potato and Sausage Bake

Any festivity that involves brunch is a happy thing.  I love brunch food.  If it isn’t something sweet, then it’s got to be something deliciously savory… and cheesy.  One of my favorites is this Cheesy Ham ‘n Hash Brown Casserole.  But I made that for our last brunch event, so I did a different cheesy bake for this round.

Cheesy Potato and Sausage Bake 2

This Cheesy Potato Breakfast Casserole is uber cheesy.  Three kinds of cheese, eggs, potatoes, and browned sausage for excess yum factor.  It is wonderfully easy to whip up the night before.  Let it sit in the fridge overnight, and it bakes up into a crowd-pleasing dish the next day.  We love make-ahead dishes around here.  It helps hectic mornings run a little smoother.

Cheesy Potato and Sausage Bake 3

This Cheesy Potato Breakfast Casserole is smooth, robust with flavor, and an instant hit with both little people and grown-ups.  I made an extra dish of this for the boys, who requested it again for dinner.  I indulged them.  It is, after all, the end of their school year.

Enjoy!

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CHEESY POTATO BREAKFAST CASSEROLE (one 9×13)

INGREDIENTS

1 large onion, chopped
1 pound bulk sausage
4 cups (20 oz) plain frozen hash brown potatoes, thawed
9 large eggs, lightly beaten
2 cups shredded extra sharp Cheddar cheese
1 1/2 cups cottage cheese
1 1/4 cups shredded Swiss cheese
3 tsp garlic powder
1 1/2 tsp table salt
1 1/2 tsp fresh ground pepper

DIRECTIONS

Preheat oven to 350F.  Grease a 9×13 inch baking dish and set aside.

Heat heavy large skillet over medium heat.  Cook sausage and onion, stirring often and breaking up the bulk sausage into small pieces.  Cook until sausage is browned throughout.  Drain and set aside.

In a very large bowl, combine potatoes, eggs, Cheddar cheese, cottage cheese, Swiss cheese, garlic powder, salt, and pepper.  Add cooked sausage mixture.  Stir to combine well.  Pour entire mixture into prepared baking dish.  Can tightly cover and refrigerate overnight, if desired.

Bake in preheated oven 50-60 minutes or until eggs are set and cheese is melted.  If casserole sat in fridge all night, it may need to bake a bit longer.  Watch and cover with foil if the top starts browning too much in the oven.  Let stand at least 10 minutes before serving.

Source:  Chew Out Loud, adapted from allrecipes

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Peanut Butter and Jelly Muffins

28 May

There’s quite possibly nothing more classic than a peanut butter and jelly sandwich.  It’s the sandwich each of my boys packed into their very first school lunch boxes.  Peanut butter is one of the few things I would eat as a picky kid.  It’s the thing I eat still eat by the spoonful today.

Peanut Butter Jelly Muffins

Peanut butter is my superfood.  Everyone knows it’s a lunch favorite.  Most of us know it makes to-die-for desserts.  As in ooey gooey peanut butter brownie cups.  And now, peanut butter has become one of my breakfast addictions.

The boys and I made these on a rainy spring morning.  My little guy took a bite and exclaimed, “Mmm!  These taste like peanut butter!”  My guys were extra spoiled because I even let them scrape the jar clean at the end. 🙂

Peanut Butter jelly Muffins 2

These peanut butter and jelly muffins are a major breakfast treat.  Loaded with protein and real fruit preserves, they pack a nutritional punch to start your day with.

Peanut Butter Jelly Muffins 3

These peanut butter and jelly muffins are remarkably hearty and delish.  It’s a super satisfying breakfast on the go, as Hubby will attest to.  These are not dainty; rather, they are dense and moist.  Just the way you’d expect peanut butter muffins to be.  The fruit preserves are wonderfully sweet and flavorful in the muffins.  I use real preserves rather than jelly, but jelly sounds better for a title.

If you love big peanutty flavor, you’ll enjoy this one.  Happy baking!

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PEANUT BUTTER and JELLY MUFFINS (12 large muffins)

INGREDIENTS
2 cups all purpose flour
1/2 cup white sugar
3 1/2 tsp baking powder
1/2 tsp table salt
1 cup chunky peanut butter
2 TB cold, salted butter
2 large eggs, room temp
1 cup whole milk, sit out for 10-15 min
jar of fruit preserves or jelly
powder sugar for sprinkling

DIRECTIONS

Set oven to 350F and line muffin cups with paper liners.

In a large bowl, combine flour, sugar, baking powder, and salt.  Cut in the peanut butter and cold butter, using a pastry cutter, until entire mixture becomes well incorporated.  In a small bowl, beat together the eggs and milk.  Stir egg/milk mixture into the flour mixture just until evenly moistened.  Fill lined muffin cups halfway.  Drop in about a tablespoon of fruit preserves/jelly over each muffin cup.  Fill rest of muffin cups to the top with the rest of the batter, smoothing the tops evenly.

Bake for about 23 minutes or until a toothpick inserted in the middle comes out with just a few tender crumbs attached.  Cool muffins completely.  Sprinkle with powdered sugar upon serving, if desired.

Source:  Chew Out Loud, inspired by Taste of Home

Chewy Chocolate Chip Granola Bars

20 May

One peek into our pantry reveals our family’s obsession with granola bars.  Fruit-filled granola bars, nutty granola bars, and the kids’ favorite… chewy chocolate chip granola bars.  But because I’m uber picky about the ingredients that go into the granola bars I buy, it gets pricey keeping a replete supply on hand.

chewy chocolate chip granola bars 3

Granola bars must be one of the best creations of all time.  Busy families can attest to their great worth.  After all, granola bars are a multi-hat-wearing kind of food.  They serve as the perfect breakfast-on-the-go, sans mommy guilt because they’re packed with good stuff.  They are an easy grab for the lunch boxes.  Perfect after school snack.  Car snack.  Shopping snack for the kids 😉

chewy chocolate chip granola bars

Whenever I can, I love making our own granola bars.  We’ve done all kinds of granola bars, but my kids’ ultimate fave are these chewy chocolate chip granola bars.  Like the store variety, they are chewy and sweet, but infinitely better because you made them yourself.  You know exactly what went into them.  No ingredients you can’t pronounce.  Only the good stuff goes into these yummy granola bars.

chewy chocolate chip granola bars 2

Sweetened with brown sugar and honey, chock full of oats, and tossed with mini chocolate chips.  Exactly eight ingredients went into these addictive granola bars.  They store well for days, if kept in an airtight container.

Get ready for a quick and satisfying breakfast or snack.  You just might need to double the recipe.

Enjoy!

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CHEWY CHOCOLATE CHIP GRANOLA BARS (makes one 8×8 pan)

INGREDIENTS

1/4 – 1/3 cup  light brown sugar (depending on how sweet you want it)
1/4 cup honey
4 TB salted butter
2 tsp cinnamon
2 cups quick cooking oats
1 cup crispy rice cereal
1/2 tsp vanilla extract
1/2 cup mini chocolate chips

DIRECTIONS

Butter an 8×8 baking pan and set aside.  In large bowl, combine oats and cereal only.  In a saucepan, melt brown sugar, honey, and butter over medium heat, stirring, until it reaches a low boil.  Immediately reduce to simmer, and stir another 2 minutes.  Remove from heat, and stir in cinnamon and vanilla extract until fully incorporated.

Carefully pour melted honey mixture over the cereal mixture.  Mix until fully incorporated.  Press granola mixture into the buttered pan, pressing down to pack the granola tightly and evenly into pan.  Sprinkle mini chocolate chips evenly over top of granola, using back of spoon or slightly wet hands.  (Mini chips may melt if you try to fully mix into the granola rather than sprinkle on top)

Allow granola to fully cool before cutting.  Store in airtight container.

Note:  If your granola bars break apart, it may help to chill the bars prior to cutting.

Source:  Chew Out Loud, adapted from browneyedbaker.com

Lemon Monkey Bread

8 May

If you like lemons and lemony creations, you will love this one.  We are overt lemon enthusiasts around here.  My all-time favorite lemony dessert are these best-ever, most lemony lemon bars.  I could eat the entire pan.  One of my favorite savory lemon dishes is a  fabulous lemony pesto.

Now, let’s talk breakfast.  Introducing my new favorite citrus breakfast piece.  Hello, Lemon Monkey Bread.

Lemon Monkey bread

If you take a peek around our blog, you’ll find that we adore great breakfast/brunch concoctions.  Savory or sweet, gotta be simple, and must be deemed unquestionably delish!  This lemon monkey bread fits the bill.

Lemon Monkey Bread 2

I really, really like that this lemon monkey bread doesn’t rely on pudding mixes or food coloring.  The lemony glaze is the star of this monkey bread, plus plenty of fresh lemon juice and zest.

Lemon Monkey Bread 3

The result is an unbelievably light and airy texture with a refreshingly lemony taste.  The slightly crunchy topping offsets the tender bite underneath, with just the right amount of sweetness.

Lemon Monkey Bread 4

Because I’m the polar opposite of a morning-person, I made this lemon monkey bread the night before, minus the drizzle.  I let it cool, wrapped it up, and waited until morning to drizzle ‘n devour.  An absolute keeper.

Enjoy!

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LEMON MONKEY BREAD (makes 12 rolls)

INGREDIENTS

12 Rhodes frozen white dinner rolls or Rhodes Texas rolls (not warm ‘n serve variety)
zest of one large lemon
1/2 cup white sugar
3 TB salted butter, melted
butter for greasing

For the glaze:
1 cup powdered sugar
2-3 TB fresh lemon juice (slightly more or less, depending on desired consistency)

DIRECTIONS

Thaw frozen dinner rolls just until no longer frozen but still cold (not yet risen).  Butter a 9×13 baking pan or two round cake pans.  Cut rolls in half and arrange in pan cut-side down, 1/2 inch apart.  Drizzle with melted butter, evenly over rolls.

Mix lemon zest and sugar together in a bowl.  Sprinkle a third of the zest/sugar mixture evenly over the rolls.  Cover and let rise until rolls are doubled in size, approx. 1 hour, depending on your room temp.  (I covered my baking pan with an equal-sized baking pan in lieu of cling wrap, to give room for rolls to rise upward.)

Preheat oven to 350F, with rack on lower middle.

Carefully sprinkle remaining zest/sugar mixture evenly over the rolls.  Bake 16-18 minutes or just until golden.  (If it is the night before, let baked rolls cool completely.  Cover and let sit at room temp until ready to reheat.)

Combine glaze ingredients and drizzle over warm rolls.  Serve while still warm.

Source:  Chew Out Loud, adapted from mybakerlady

Yogurt Banana Chocolate Bread

28 Feb

Yogurt-Banana-Chocolate-Bread.  That’s quite a mouthful.  There’s no other way to describe this wholesome, rich, moist, thick bread!   This is a densely satisfying bread for breakfast, brunch, and snack.  It’s got everything I love in it, and more.

Yogurt Banana Chocolate Bread 4

We just returned from our regular trip back to So. Cal., where we’re from.  It can be challenging to travel with kiddos, but the memory-making is important to us since our entire extended family is in CA.  Nobody wanted to relocate to the Arctic with us.

Yogurt Banana Chocolate Chip Bread 2

It wouldn’t have been a real trip without the usual visits to our favorite Cali eateries, being the silly foodies that we are.  Actually, any trip we take tends to revolve around food somehow.  Yet no amount of In ‘n Out can rival my mom and dad’s home cooking.  And they cooked up a storm.

Yogurt Banana Chocolate Chips Bread 3

I’m not sure what all that has to do with this Yogurt Banana Chocolate Bread, except that it’s obvious my parents’ love of cooking was passed down to me.  Hopefully, I’m passing it on with all the cooking/baking I do with my own family now.

Yogurt Banana Chocolate Chip Bread

Back to the banana bread.   This sweetie’s loaded with super ripe bananas, protein-rich yogurt, flax, and a healthy dose of chocolate.  So rich, dense, moist, and just the right amount of sweetness!  I’d say this bread lasted about one day in our house.  We never have leftovers with this bread, but I’m guessing it would freeze beautifully.

Enjoy!

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RECIPE (1 9×5 loaf)

INGREDIENTS

1/2 cup softened butter (room temp)
1 cup granulated sugar
2 large eggs, room temp
2 tsp vanilla extract
1 3/4 cups all purpose flour
1/4 cup dry flax meal
1 tsp baking soda
1 tsp baking powder
1/2 tsp table salt
1/2 cup plain yogurt
1 cup over-ripe, mashed bananas
1 cup mini semisweet chocolate morsels (minis melt into the bread better)

DIRECTIONS

Preheat oven to 350F with rack on lower middle position.  Grease a 9×5 loaf pan and set aside.

In large bowl of stand mixer, mix the softened butter and sugar until fluffy and light, several minutes.  Add the eggs and vanilla and mix to incorporate.

In separate bowl, combine flour, flax, baking soda, baking powder, and salt.  Add butter/egg mixture to the dry ingredients, stirring by hand until fully incorporated.  Gently fold in the yogurt and mashed bananas with rubber spatula just until combined.  Gently fold in the mini chocolate chips, just until combined.

Spread batter evenly into greased loaf pan.  Bake about 60 minutes, or until toothpick comes out with tender crumbs attached (not totally clean.)  Cool loaf in pan 15 minutes and transfer to wire rack to finish cooling.  Cool completely before slicing.

Source:  Chew Out Loud

Steel Cut Oatmeal ‘n Blueberry Muffins

22 Jan

January has one thing in common with September.  Both are “Back to…” months.  It’s “back to school” for September.  For January, we’re all “back to healthy.”  At least, in theory.   🙂

Steel Cut Oatmeal Blueberry Muffins 2

Though my beloved family would agree that we enjoy our share of indulgent-worthy foods, we absolutely include lots of good-for-you stuff.  You know… just to even things out a bit.  Because we all adore oatmeal, we have a stash of various types of oatmeal.  My favorite is Steel Cut.  They are whole grain and minimally processed, so they’re more nutritious than other types of oatmeal.  They are also super delish!

Steel Cut Oatmeal Blueberry Muffins

Ever make just a bit too much oatmeal?  I do that almost every time.  Oatmeal leftovers are…well, they aren’t exactly the same the next day.  No worries, because Steel Cut Oatmeal Muffins are here!

These are fantastic.  Steel Cut Oatmeal Muffins are tender, moist, and overflowing with good things!  You’ll feel great about these muffins first thing in the morning.  These are lightly sweet, chock full of blueberries, infused with warm cinnamon, and the best way to use up leftover oatmeal!

Steel Cut Oatmeal Blueberry Muffins 3

I have only made these using steel cut oatmeal, so I can’t attest to how the muffins would turn out using other kinds of oatmeal.  If you haven’t tried Steel Cut oats, it’s SO worth the try!  Steel Cut oats are heartier and chewier, with delicious nuttiness and oatiness (not a real word.)

You might never go back to the old stand by, once you’ve had Steel Cut oats.  Enjoy!

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RECIPE (12 large muffins)

INGREDIENTS

1 1/2 cups whole wheat flour
1 cup all purpose flour
2 TB dry flax meal
2 tsp baking powder
1 tsp baking soda
1/2 tsp table salt
1 TB ground cinnamon
2 large eggs, room temp
1/3 – 1/2 cup white sugar (depending on sweetness of berries)
1 1/3 cups buttermilk
1/4 cup olive oil
1/4 cup pure maple syrup
1 TB vanilla extract
1 cup leftover, cooked steel cut oatmeal
1 cup fresh or frozen blueberries (if frozen, do not defrost)
Turbinado or coarse sugar for topping

DIRECTIONS

Preheat oven to 350F, positioning rack to middle or lower middle.  Oil or line 12 muffin cups.

Sift together the wheat flour, all purpose flour, flax meal, baking powder, baking soda, salt, and cinnamon.  In separate bowl, beat together eggs and sugar until well incorporated.  Add buttermilk, olive oil, maple syrup, and vanilla, and mix well.  Mix in cooked oatmeal until incorporated.  Quickly fold in the dry ingredients into the wet ingredients.  Just gently fold from bottom up, until flour is no longer visible.  Do not overmix.  Some small lumps are okay.  Lastly, very gently fold in the blueberries.

Spoon batter into prepared muffin cups, filling all the way to the top, as full as possible.  Sprinkle with coarse sugar.  Bake for 20-25 minutes, or until toothpick comes out almost clean, with a few tender crumbs still attached.  Remove from oven and cool at least 10 minutes before removing from muffin tin.  Finish cooling on a rack.

Source:  Chew Out Loud, inspired by NY Times

Note:  These can keep a couple of days in airtight container at room temp.  They can also be frozen in airtight container for up to a month or two.

Eggs Benedict Casserole

28 Dec

Last weekend, Hubby and I took the boys out for a morning surprise.  This year, we have been all about surprising the kids with out-of-the-blue outings.  They love the unexpected discovery of a Minivan Express ticket (idea via Pinterest, my current addiction), signaling that they have 10 minutes to don their coats, shoes, and dash into our minivan for an unheralded adventure.

Hey, if I have to drive a minivan, I’m gonna make it fun.

Eggs Benedict Casserole

Our most recent adventure included a stopover with Santa and his elves.  Then, we headed out to brunch.  One of my sweet boys, knowing me so well, scanned the menu for Eggs Benedict – my all-time favorite breakfast dish.

Eggs Benedict Casserole 2

Eggs Benedict is awesome for breakfast/brunch at a restaurant, but not exactly the quickest thing to whip up at home.  Not for me, at least, because I am not a morning person.  SO not.  Which is why I jumped with excitement when I found this Eggs Benedict Casserole that can be assembled the night before and baked when you need it!

Eggs Benedict Casserole 3

This Eggs Benedict casserole is full of savory goodness.  Tasty and delish!   It won’t be exactly like classic Eggs Benedict, of course, because the eggs here are fully cooked.  This is more like an egg bake that includes the players of Eggs Benedict:  Canadian bacon, English muffins, eggs, and homemade Hollandaise sauce.  I haven’t tried packet sauces, but I’m sure that would work in a pinch also.

Enjoy your mornings!

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RECIPE (one 9×13 dish)

INGREDIENTS

1 lb Canadian bacon (ham works, too) – chopped
6 English muffins, split and cut into 1-inch pieces
8 large eggs
2 cups milk
1 TB onion powder
1 tsp kosher salt
1 tsp garlic powder
1/2 tsp fresh ground black pepper
1/4 tsp paprika
fresh chopped parsley for garnish

For the Sauce:
4 large egg yolks
1/2 cup heavy whipping cream
1-2 TB lemon juice
2 tsp Dijon mustard
1/2 cup melted butter
salt and pepper to taste

DIRECTIONS

Grease a 9×13 baking dish.  Place half of the Canadian bacon in bottom of dish.  Top with English muffins.  Follow with remaining Canadian bacon.  In a large bowl, whisk together the eggs, milk, onion powder, kosher salt, garlic powder, and black pepper.  Pour evenly over top of casserole.  Cover tightly and refrigerate overnight.

Remove casserole from fridge at least 30 minutes prior to baking and preheat oven to 375F.   Sprinkle casserole evenly with paprika.  Cover with foil and bake for 35 minutes on lower middle rack.  Uncover and bake 10-15 minutes longer or until the center is done.  Sprinkle with fresh parsley, if desired.

Meanwhile, make the sauce:  In a double broiler or metal bowl over simmering water (don’t let bowl touch water), constantly whisk together egg yolks, heavy cream, lemon juice, mustard, and a pinch of salt and pepper.  Continue whisking until sauce is thick enough to coat back of spoon.  Reduce heat to low.  Drizzle in melted butter, whisking constantly.  Add more salt/pepper if needed. Serve sauce immediately with casserole.  (If sauce stands too long and gets too thick, add a bit of hot water to thin out, 1 tsp as needed.)

Source:  Chew Out Loud, adapted from Taste of Home

Cheesy Ham and Hash Brown Potato Casserole

27 Dec

Know anyone who is looking for ways to use up that holiday ham?   Our family is pretty good about eating leftovers, but after a couple of days, we’re ready to transform it into something that feels new.

This Cheesy Ham and Hash Brown Casserole is one of our favorite ways to renew a leftover ham.  It’s a hands-down phenomenal brunch dish.  In fact, it’s popular enough to bring out for dinner.  Good grub is a winner at any time of day 🙂

Cheesy Ham 'n Hash Brown Bake

This Cheesy Ham and Hash Brown Casserole is easy to throw together the night before and bake up the next morning.  If you need something easy and super tasty for brunch on New Year or an upcoming weekend, here it is.  It’s the perfect fuss-free, wake-up-late breakfast cure.   Totally my style.  Did I mention this is a fabulous way to use up leftover ham?

Cheesy Ham 'n Hash Brown Bake 5

This yummy dish is chock full of cheese, ham, frozen hash brown, and whatever add-ins your palate desires.  We like a bit of red bell pepper for texture and color, and of course sprinkled with crumbled bacon on top – because a bit of bacon makes everything better.  Even the kiddos inhale this cheesy casserole.

Cheesy Ham 'n Hash Brown Bake 3

This Cheesy Ham and Hash Brown Casserole is also one of our favorite things to bring to brunch potlucks.  You’ll want to keep this recipe in a safe place for your next potluck contribution.  It’s a popular crowd-pleaser, and you’ll love going home with an empty casserole dish.  Though a little left over could be good, too 🙂

Cheesy Ham 'n Hash Brown 4

Here’s to a carefree, delicious weekend morning.  Enjoy the rest of the holidays!

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RECIPE (one 9×13 casserole)

INGREDIENTS

32-oz package frozen plain hash brown potatoes
2 cups cooked, diced ham
1 red bell pepper, seeded and chopped
2 cans condensed cream of potato soup
16 oz sour cream (lowfat is ok)
2 cups shredded sharp Cheddar cheese
1/4 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp freshly ground black pepper
1 1/2 cups freshly shredded Parmesan cheese
5-6 slices cooked bacon, crumbled (real bacon bits work, too)

DIRECTIONS

In very large bowl, combine:  frozen hash browns, ham, bell pepper, cream of potato soup, sour cream, Cheddar cheese, salt, garlic powder, onion powder, and black pepper.  Gently mix until thoroughly incorporated.  Spread evenly into a greased 9×13 baking dish.  Sprinkle with Parmesan cheese and crumbled bacon.   If not baking yet, wrap tightly and place in fridge until ready to bake.

Preheat oven to 375F.  Bake 45 min to 1 hour on middle rack, until bubbly and golden on top.  Serve immediately, while hot.  Enjoy!

Source:  Chew Out Loud, adapted from allrecipes

Texas French Toast Bake

19 Dec

Technically, I suppose “French” toast isn’t Texan.  But this scrumptious French Toast Bake is big and hearty, and the saying goes that everything is bigger in Texas.

Texas French Toast Bake, 2

What makes this French Toast Bake superb is the use of Texas Toast, in place of regular sliced bread.  If you aren’t familiar with Texas Toast, it is typically found in the sliced bread aisle of grocery stores, and the thing about it is… well, it’s Texas-sized.  It looks like white bread, sliced extra thick and made extra dense.

Texas French Toast Bake

I usually buy whole-grain bread, so it’s something special for me to reach for the enriched stuff.  Though whole-grain sandwich bread has come a long way in texture and flavor, the white slices brought me back to my childhood.  Back when wheat bread tasted like cardboard and my mom kindly bought us white loaves.   It’s a special occasion to bite into these Texas soft slices.  It’s hard not to cheat and eat the bread straight out of the bag.  Just remember that you’ll need to use almost the entire loaf for the French Toast Bake, so try.  Just try.

Texas French Toast Bake 3

This is one of the most ideal, no-fuss offerings for brunch on Christmas, New Years, or any weekend morning.  It’s simple to assemble the night before.  Wake up late the next morning, pop it in the oven, and give your family a carefree smile.  My family loves anything French Toast-ish, and they flipped for this one.  Devoured the whole pan the same day.  I’m talking no leftovers, not even a few crumbs.

Texas French Toast Bake 4

This Texas French Toast Bake is something that will easily go on your family’s list of favorites.  The thick, dense slices of Texas Toast soak up the custard perfectly.  The brown sugar, vanilla, and cinnamon meld together like magic.  It’s just the right amount of sweetness.  You can serve with pure maple syrup, but you might not need it.

Oh, this is important – be sure to scrape out all the gooey yummy goodness you’ll find on the bottom of pan.  Enjoy!

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RECIPE (one 9×13 pan)

INGREDIENTS

1/2 cup melted butter (1 stick)
1 cup packed light brown sugar
1 loaf Texas Toast
4 large eggs
1 1/2 cup whole milk
1 TB vanilla extract
2 TB light brown sugar, mixed with 2 tsp cinnamon
Powdered sugar for sprinkling
Real maple syrup for serving, if desired

DIRECTIONS

Put butter in a microwave safe bowl and microwave in 20 second increments, stirring in between, until melted.  Add 1 cup brown sugar and stir until well incorporated  Pour into bottom of a greased 9×13 pan, spreading mixture evenly.

Beat eggs, milk, and vanilla until incorporated.  Set aside.

Lay a single layer of Texas Toast in pan, cutting pieces to fit if needed.  Spoon 1 cup of egg mixture over bread.  Sprinkle with half of the brown sugar/cinnamon mixture.  Repeat with second layer, ending with a sprinkling of brown sugar/cinnamon mixture.

Cover tightly and chill overnight in fridge.

Bake at 350F for 40-45 minutes, covered for the first 30 minutes, and uncovered after that.  Sprinkle with powdered sugar.  If desired, serve with pure maple syrup.

Source:  Chew Out Loud, adapted from Rach’s Blog

Easy Pull Apart Sticky Buns

14 Dec

The holiday season seems to bring out the breakfast in people.  The holidays grant us special mornings when the family can sit down for breakfast together in a more leisurely manner, rather than the usual rush-off after scarfing down a bowl of cereal.

Easy Pull Apart Sticky Buns 2

A hot breakfast or brunch is actually my kids’ favorite meal year-round, but we don’t always have time for it.  We try really hard to have hot breakfast as a family at least on the weekends.  This is why I am often scouting for easy but delicious ideas for that first meal of the day.  These Pull Apart Sticky Buns are just that… so easy and delish.

Easy Pull Apart Sticky Buns 3

I love these phenomenal cinnamon rolls, which are the best ones we’ve had and totally unparalleled, at least in our book.   If you taste those, you’ll be entering the hooked category.

But sometimes we just need something in a pinch.  These Easy Pull Apart Sticky Buns are one of the quickest solutions towards enjoying a tasty breakfast treat.  It’s perfect for holidays like Christmas morning, when the kids and family are calling for your attention away from the kitchen.  It’s equally great for any day of the year, when you just want a quick morning treat that is assembled in minutes.

Easy Pull Apart Sticky Buns

All you need is a couple tubes of buttermilk biscuits, and you’re good to go.  I like to use the natural (no artificial stuff) biscuits for mine.  Your favorite brand will do.  I use pecans in mine, but if you have nut allergies, just go without nuts.  This literally takes minutes to assemble.  We all love recipes that are super easy to pull off, yet wonderfully impressive.  Nobody has to know you didn’t slave for hours over these fabulous sticky buns.

Easy Pull Apart Sticky Buns 4

Yummy, yum, yum.  Said my beloved peeps.  This one’s a keeper for sure.

Now you have an excuse to sit down and enjoy a morning treat.  With minimal effort and lots of “mmm’s” coming your way!

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RECIPE (1 bundt pan)

INGREDIENTS

1 1/2 tubes of large buttermilk biscuits
3 TB melted butter
1/2 cup pure maple syrup
1/3 cup packed light brown sugar
2 tsp cinnamon
1/2 cup chopped pecans (or walnuts)
powdered sugar for garnish

DIRECTIONS

Preheat oven to 375.  Generously grease a nonstick bundt pan.  Whisk together the melted butter and maple syrup in a bowl.  Set aside.

In another bowl, combine brown sugar, cinnamon, and nuts until incorporated.

Pour half of the syrup mixture into bottom of greased bundt pan.  Sprinkle half of the brown sugar mixture on top.  Gently lay one biscuit at a time into the pan, overlapping them (like tilted dominoes.)  Use enough biscuits to form a ring of overlapping biscuits (I used 1 1/2 tubes.)  Top with rest of the syrup and brown sugar mixtures.

Bake on medium-lower rack for 20-22 minutes, or just until golden brown.  Cool a few minutes in pan.  Invert carefully onto serving plate, and serve immediately while still warm.

Source:  Chew Out Loud, slightly adapted from stamps4fun, via Pinterest

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