Breakfast For Dinner!

Well, we do this a lot, but we had another "Breakfast for Dinner" night, and as always, it was a huge success. The only drawback being that no one wanted dessert after eating this feast--especially since we had sweet breakfast choices to balance out the savory ones.

 

Amish Breakfast Casserole

Ingredients:

1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded cheddar cheese
1 1/2 cups (12 ounces) 4% cottage cheese
1 1/4 cups shredded Swiss cheese

Directions:

Preheat oven to 350 degrees F. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-inch baking dish.

Bake, uncovered, 35-40 minutes, or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 12 servings.

Nutrition information: 1 piece equals 273 calories, 18 g fat, 153 mg cholesterol, 477 mg sodium, 8 g carbohydrate, 18 g protein.

Source: Taste of Home. You can find it here.

Notes: I really liked the taste that the flavor that the Swiss cheese gave this casserole. Yummy stuff!

 

Overnight Country Sausage and Hash Brown Casserole

Ingredients:

1 package (16 oz) bulk hot pork sausage
10 eggs
1 1/2 cups milk
2 teaspoons Dijon mustard
1/4 teaspoon ground pepper
1 bag (20 oz) refrigerated O'Brien hash browns (about 4 1/2 cups)
1 1/2 cups shredded sharp Cheddar cheese (6 oz)

Directions:

Spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch skillet, cook sausage over medium heat 5 to 7 minutes or until no longer pink; drain.

In large bowl, beat eggs, milk, Dijon mustard and pepper with whisk until mixed well. Stir in hash browns, 1 cup of the cheese and the cooked sausage. Pour mixture in baking dish; cover and refrigerate at least 8 hours, but no longer than 12 hours.

Heat oven to 350 degrees F. Remove dish from refrigerator, uncover and top with remaining 1/2 cup cheese. Bake 45 to 55 minutes or until center is just set. Cool 10 minutes before serving.

Source: Pillsbury. You can find it here.

Notes: Another great and easy breakfast casserole that will really hit the spot.

 

Blintz Brunch Bake

Ingredients:

2 pkg. (8 oz each) Neufchatel cheese, softened
1 container (15 oz) part skim ricotta cheese
5 eggs, divided
3/4 cup sugar, divided
2 tsp zest and 3 tbsp. juice from 1 lemon
1 cup flour
3/4 cup butter or margarine, melted
1/4 cup milk
1 tbsp. baking powder

Directions:

Heat oven to 325 degrees F.

Beat Neufchatel, ricotta, 2 eggs, 1/4 cup sugar, lemon zest, and juice in large bowl with mixer until blended.

Whisk remaining eggs, sugar, flour, butter, milk, and baking powder in separate bowl until blended. Spread 1/3 of the batter onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with Neufchatel mixture, then remaining batter.

Bake 45 minutes, or until center is set.

Recipe notes: If baking in a 13x9-inch metal baking pan, increase the oven temperature to 350 degrees F. Sprinkle with powdered sugar just before serving, if desired.

Makes 12-16 servings (depending on how large you would like to cut the pieces).

Source: Kraft recipes. You can find it here. We also originally posted this recipe on our blog here.

Notes: As I mentioned above, I initially served this warm and that was all wrong for this dish. I also mentioned that the original recipe doesn't specify what temperature to serve it at, but it is much better at room temperature or chilled. Be sure to have a group to serve this for because you don't want to feel guilty after eating the whole pan by yourself!

This time, we served it with sliced strawberries on top as well as the powdered sugar. Delicious!

Dutch Baby Pancake

Ingredients:

3 tablespoons unsalted butter, room temperature

3 large eggs

3/4 cup whole milk

1/2 cup all-purpose flour (spooned and leveled)

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

1/4 cup, plus 1 tablespoon sugar

1 tablespoon fresh lemon juice

Directions:

Preheat oven to 425 degrees. In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium heat; set aside.

In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute. pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.

Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon sugar and lemon juice. Slice into wedges, and serve immediately.

Source: Martha Stewart Everyday Food, March 2009. You can find it here. We love this one so much that we have also already posted it on our blog here and here.

Notes: This is really similar to a German pancake. However, this one has sugar inside and on top of it, so you can serve it as-is. No need to add syrup or any other toppings (or you still can, if you like!).

Yeasty Waffles

Ingredients:

1 3/4 cup(s) whole milk (at room temperature)
1/2 cup(s) unsalted butter (melted, plus more melted butter for the waffle iron)
2 1/2 cup(s) sifted all-purpose flour
1 tablespoon(s) (from 2 envelopes) active dry yeast (at room temperature)
2 large eggs
2 teaspoon(s) agave nectar or honey
1 teaspoon salt
Syrup, for serving

Directions:

In a large bowl, combine the milk, 1/2 cup melted butter, flour, yeast, eggs, agave, and salt, and whisk until smooth. Cover with plastic wrap and let stand until the batter is very puffy, about 2 hours at room temperature.

Preheat the oven to 250 degrees F. Preheat a waffle iron and brush it with melted butter. Gently stir the batter to deflate it. For each batch, fill the waffle iron about two-thirds full (the batter will spread and rise); brush the waffle iron with melted butter as needed.

Cook the waffles until golden and crisp. Transfer the waffles immediately from the iron to plates, or keep them warm in the oven. Serve the waffles with syrup, fresh fruit, and softened butter.

Source: Food and Wine. You can find it here.

Notes: Regrettably, I did not get a picture of these! What a pity! I will have to make them again soon and add a picture. These were fantastic. So tasty and such an amazing texture.