Breakfast for Dinner Again!

Be honest, how often do you actually have time (or if you have time, that you actually take the time) to make a breakfast casserole, cinnamon rolls, or something else like that for breakfast? Pretty much just special occasions (like Christmas and Easter), right?

Doesn't breakfast for you usually consist of commonplace, everyday things like cereal, toast, smoothies, oatmeal/cream of wheat, etc? Do you actually make bacon, eggs, and pancakes in the morning everyday? I don't.

The beauty of making breakfast for dinner is that you can make those breakfast bakes or take the time to make cinnamon rolls and have a lovely, filling dinner. Then, you can eat the leftovers for actual breakfast the next day! Win win!

Here are a couple of new ones (and an old favorite) that we made recently.

Eggs Benedict Casserole

Ingredients:

Cooking spray
8 large eggs
2 cups milk
3 green onions, chopped
1 teaspoon onion powder
1 teaspoon salt
3/4 pound Canadian bacon, cut into 1/2-inch dice)
6 English muffins, cut into 1/2-inch dice
1/2 teaspoon paprika
1 (.9 ounce) package hollandaise sauce mix
1 cup milk
1/4 cup margarine

Directions:

Spray 9x13-inch baking dish with cooking spray.

Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.

Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.

Preheat the oven to 375 degrees F.

Sprinkle casserole with paprika, cover with aluminum foil.

Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.

Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.

Source: Allrecipes.com, submitted by alycimo. You can find it here.

Notes: Yum! This was good. Definitely don't skip the Hollandaise sauce. It adds so much to this breakfast bake.

 

Oven Scrambled Eggs

Ingredients:

1/2 cup butter or margarine
24 eggs
2 1/4 teaspoons salt
2 1/2 cups milk

Directions:

Preheat the oven to 350 degrees F.

Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.

Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.

Source: Allrecipes.com, submitted by Erin. You can find it here.

Notes: Let me tell you what I like about this recipe: the eggs come out perfect (not overcooked, but also not runny), and because of the bake time, they are safe to eat for my son who is allergic to eggs (he can eat eggs that are baked at 350 degrees for at least 20 minutes). Perfect!

Easy Cinnamon Rolls

Ingredients:

12 Pillsbury Grands Biscuits
Cinnamon, to taste (1-3 teaspoons)
1 cup brown sugar
1 cup cream

Directions:

Place rolls in lightly greased 9x13 pan. Sprinkle with brown sugar, then cinnamon. Pour cream over the top. Bake at 350 for 20-25 minutes, or until brown.

Source: My mom got this from a lady in her ward. I'm not sure where she got it from, but judging from the ingredients, my guess is that it is a Pillsbury recipe. I couldn't find this exact recipe online, but I found one similar to it. You can check that recipe out here.

Notes: These were sinfully good. Make them when you can share them with others...otherwise, you will be tempted to eat the whole pan by yourself. I would describe these more as caramel rolls with cinnamon instead of as cinnamon rolls.

Above: 12/31/13 update: I made these for our Christmas breakfast. This time, I quartered each roll, and I put it in my 10x14-inch pan (instead of my 9x13-inch pan). Because I used a larger pan, I was able to fit 16 rolls in there, instead of 12. I also topped it with a powdered sugar glaze (1 cup powdered sugar and 1-2 tablespoons of milk).

 

Above: We added some fresh berries this time around (blackberries, raspberries, and blueberries). We have posted this family favorite before. You can find that original post here.

French Toast Casserole with Maple Syrup and Confectionery Sugar Dusting

Ingredients:

1 9x13 pan, 12 servings

(1) 1 lb. loaf french bread, cubed into 1 1/2" chunks

(1) 8 oz. cream cheese, cubed

(8) large eggs

2 1/2 c. whole milk

3/4 c. sugar

6 T. butter, melted

1/2 c. pure maple syrup (divided)

1/4 c. sifted powdered sugar, for dusting

Directions:

Spray a 9x13 glass baking dish with cooking spray. Place half the bread cubes into dish and evenly distribute cream cheese chunks over bread. Top this with balance of bread. Whisk 1/4 c. maple syrup, eggs, milk, sugar, and melted butter and pour over bread, pressing bread with spatula to soak up egg mixture. Cover and refrigerate several hours or overnight.

Heat oven to 350 degrees F. Bake uncovered 45 minutes or until lightly browned. Let cool slightly. Drizzle top with reserved maple syrup, then dust with powdered sugar and serve.

Source: My mom got this recipe from a ward activity.