Wednesday, April 23, 2014

More Breakfast For Dinner!


We have to do breakfast for dinner as a family every few months or so. It just doesn't get old! Here is the newest edition:

Candied Bacon


1/4 cup packed brown sugar
2 tablespoons rice vinegar
2 tablespoons maple syrup
Ground black pepper, to taste
1 pound thick-cut bacon


Preheat oven to 350 degrees F.

Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.

Place bacon slices on cooling rack set over a baking sheet.

Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.

Remove bacon and brush both sides with brown sugar mixture. Return bacon to the oven and bake another 5 minutes. Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.

Source:, submitted by Chef John. You can find it here.

Notes: Ooooh, this was good.

Cheesy Ham and Hash Brown Casserole


1 (32 ounce) package frozen hash brown potatoes
8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup (do not substitute cream of chicken or cream of mushroom soup)
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese


Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish.

In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.

Bake 1 hour in the preheated oven, or until bubbly and lightly brown. serve immediately.

Source:, submitted by POOBOO. You can find it here. It is currently rated 4 1/2 stars with over 1,400 reviews.

Notes: This was really good. You can used shredded hash browns or southern style diced hash browns for this recipe. We used diced. The cream of potato soup is what really makes this work as a breakfast casserole. If you were to substitute cream of chicken or cream of mushroom, it would taste more like a dinner side dish.

Brunch Enchiladas


2 cups finely chopped cooked ham (we substituted cooked crumbled sausage)
1 cup finely chopped red bell pepper
1/2 cup sliced green onions (8 medium)
2 cups shredded Cheddar cheese (8 oz)
10 Old El Paso flour tortillas for burritos (8-inch, from two 11-oz. packages)
6 eggs
2 cups half-and-half
1 tablespoon Gold Medal all-purpose flour
1/2 teaspoon salt
Red pepper sauce


Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.

In large bowl, stir together ham, bell pepper, green onions, and 1 cup of the cheese. Place 1/3 cup ham mixture down center of each tortilla; roll up and place seam side down in baking dish.

In another large bowl, beat eggs, half-and-half, flour and salt. Pour over tortillas. cover; refrigerate 8 hours or overnight.

To serve, heat oven to 350 degrees F. Uncover dish; sprinkle remaining 1 cup cheese over top. Cover baking dish; bake 25 minutes. Uncover; bake 10 minutes longer or until set and cheese is melted. Serve with red pepper sauce on the side.

Makes 5 servings (2 enchiladas each)

Recipe notes: The fillings for these enchiladas could be adapted to your taste. Try replacing the ham with cooked sausage or bacon and the bell pepper with mushrooms or other vegetables.

Source: Betty Crocker website. You can find it here.

Notes: These were tasty. You really could get very creative with these.

Ham and Cheese Croissant Strata


6 croissants, split
6 slices (3/4 to 1 oz each) Swiss cheese
2 cups chopped cooked ham (from deli)
8 eggs
1 1/2 cups milk
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
4 oz Gruyere cheese, shredded (1 cup)
Chopped fresh chives, if desired


Heat oven to 350 degrees F. Spray 13x9-inch (3 quart) glass baking dish with cooking spray.

In baking dish, arrange croissant bottoms, cut sides up, in single layer. Top each with 1 slice Swiss cheese. Sprinkle with ham. Cover with croissant tops, cut sides down.

In large bowl, beat eggs, milk, mustard, salt and pepper with whisk. Pour over croissants. Sprinkle with Gruyere cheese.

Bake 35 minutes or until browned and set. Garnish with chives. Serve immediately.

Makes 10 servings.

Nutrition information: 1 serving equals 380 calories, 22 g fat, 640 mg sodium, 21 g carbohydrate, 1 g dietary fiber, 21 g protein.

Source: Betty Crocker website. You can find it here.

Notes: I really liked this, but our group was divided on this one. Some people liked it, others didn't necessarily love it. However, I enjoyed it and I also enjoyed the leftovers.

Above: Some things are so good, you have to repeat them! Here is the fruit salad we first made a couple of months ago. You can find that recipe here.

Above: We had a serendipitous accident with these rolls. We meant to make this recipe which calls for Grands Biscuits. However, we accidentally got two refrigerated tubes of cinnamon rolls instead. So, we omitted the cinnamon from the recipe and simply added the cream and brown sugar called for in the recipe. It totally worked. These were scrumptious. So, whether you decide to make our Easy Cinnamon Rolls using cinnamon rolls or biscuits, it is up to you. It works both ways!

1 comment:

  1. Ha ha! Sometimes I forget about these good meals. All of these were really good. The breakfast enchiladas were really good and something different for breakfast. The bacon was a huge hit.

    Try all of these, you will like them.