Sunday, January 24, 2016

Breakfast for Dinner

Ahhh, breakfast for dinner. I love it, though not everyone does. So, if you aren't a fan of having breakfast for dinner, just make these recipes in the morning and voila! Problem solved. Heads up're going to need a lot of 9x13-inch pans for this dinner night!


Charleston Breakfast Casserole


12 slices bacon
1/4 cup butter, melted
3 cups croutons
2 cups grated Cheddar cheese
6 eggs
1 3/4 cups milk
1 bell pepper (any color), diced
1 tablespoon prepared mustard
Salt and pepper, to taste


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.

Preheat oven to 325 degrees F.

Melt butter in microwave, or in a small pan on the stove over low heat. Spray a 9x13 inch baking dish with vegetable spray. Place croutons in the bottom of the dish, and drizzle with melted butter. Sprinkle with grated Cheddar cheese.

Crack the eggs into a bowl, whisking to break up the yolks. Add milk, peppers, mustard, salt, and pepper, and beat until well-combined. Pour over the croutons and cheese, and sprinkle with crumbled bacon.

Bake in the preheated oven for 40 minutes. Remove from oven and allow to stand 10 minutes before servings.

Source:, submitted by Scott M. You can find it here.

Notes: You have to have some savory breakfast choices! This was a good one to throw into the mix. It was also fun to use croutons instead of cubed bread.


Overnight French Toast
2 tablespoons corn syrup
1/2 cup butter
1 cup packed brown sugar
1 (1 pound) loaf French bread, sliced
5 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon salt
Combine the corn syrup, butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish. 
Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator overnight.
The next morning, preheat oven to 350 degrees F.
Uncover the pan and bake for 45 minutes. Serve while hot or warm or French toast will harden in the pan. It can be reheated.
Source:, submitted by BOBSROAD. You can find it here.
Notes: BOBSROAD wasn't just whistling Dixie. This stuff really does harden in the pan if you don't consume it the point of making it really difficult to get out of the pan! We originally made this for our Christmas brunch, but we tried it again tonight and changed things up by cubing the bread instead of slicing it. It made it much easier to serve and eat.


Oven Scrambled Eggs


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


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:, submitted by Erin. You can find it here. We also originally posted it on our blog here.

Notes: It's so nice to have these eggs baking in the oven rather than rushing to scramble them perfectly on the stovetop in the midst of all of your other dinner prep.


Easy Cinnamon Rolls


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


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

Source: My mom got it from a lady in her ward. It is similar to this Pillsbury recipe, though ours is much easier. We also love this recipe so much that we have already posted it here, here, and here.

Notes: On the last link above, we accidentally bought refrigerated cinnamon rolls instead of the Grands Biscuits. We just followed the recipe above with the cinnamon rolls and found another fantastic way to prepare these rolls! We just can't get enough of these!

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