2 pkgs. “Simply Potatoes” brand Southwest Style Shredded Hash Browns
1 (24 oz) carton sour cream
12 hard-boiled eggs, sliced
4 cups mild cheddar cheese, shredded (save 1 cup for the topping)
2 small pkgs. Canadian Bacon, sliced
1 cup onions, diced
1 tsp. salt
1 tsp. pepper
Preheat oven to 350 degrees. Spray Pam on 9″ x 13″ pan.
Mix all ingredients together, except for 1 cup of shredded cheese, in large bowl. Pour into pan. Top with the extra cheese.
Bake for 40-45 minutes. Serve with salsa on the side, if desired.
BREAKFAST PASTRY (Submitted by Ed Feagin – Lake Blackshear, GA)
From Ed: “This is simple and perfect for a leisurely, informal weekend. My daughter and granddaughter love them.”
- 1 can crescent rolls
- 1/2 cup orange marmalade
- 1/2 cup apricot preserves
- 1 egg
- Sliced almonds
- Sesame seeds
Separate the eight crescent triangles.
Make egg wash: Beat one egg and 1 Tblsp. water together.
Mix the orange marmalade and apricot preserves, and microwave 30 seconds.
Spread the marmalade/preserves mixture on each crescent triangle, and roll up from the small end. Place each on baking sheet and brush with egg wash.
Sprinkle each with almonds, then sesame seeds.
Bake at 375 degrees until golden brown.
Jane Kemp sent in two recipes and asked me to choose which one to publish. They both sound delicious, and since I have enough room, I’m including them both.
SWEDISH COFFEE CAKE (Submitted by Jane Kemp – Minnesota)
From Jane: “A very simple recipe…using basic ingredients and very easy to put together. The finished cake is moist and cinnamon-y, with a nice crunch to the topping. Perfect with a hot cup of coffee or tea!”
2 cups brown sugar
3 cups flour
1 cup butter or margarine
1 cup buttermilk
1 tsp. baking soda
2 to 2 1/2 Tbsps. cinnamon
Cinnamon to dust with
Mix the brown sugar, flour, butter and tablespoons of cinnamon together until crumbly. Set aside 1½ cups of this mixture for the topping.
To the remaining mixture: add the eggs, buttermilk and baking soda.
(NOTE: If you do not have buttermilk, just add 2 Tablespoons of vinegar to regular milk and use that.)
Pour the batter into an ungreased 9″ x 13″ pan. Sprinkle the reserved 1½ cups of crumble topping on the batter, then dust cinnamon over the entire top of this, until the topping is covered. Dot with a couple thin slices of butter.
Bake uncovered at 350 degrees for 30 minutes.
OVER NIGHT FRENCH TOAST
- 6-8 slices Italian or French bread, cut 3/4″ thick
- 4 eggs
- 1 cup milk
- 3 Tblsp. granulated sugar (optional)
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 3 Tblsp. butter
- Powdered sugar for dusting
Combine eggs, milk, sugar, salt & vanilla.
Refrigerate overnight. In the morning remove from refrigerator and turn bread once more.
- 1 1/3 cups sugar
- 1/3 cup water
- 2/3 cup white corn syrup
- 1/4 tsp. cinnamon
- 1 (5 oz.) can evaporated milk
- 1/2 tsp. almond extract
- 1 Tblsp. butter
Combine sugar, water, corn syrup and cinnamon. Boil for 2 minutes; remove from heat.
Add milk, almond and butter; stir until blended.
Serve warm over french toast, waffles or pancakes . . YUM!
These last two recipes are mine.
MY FAVORITE BREAKFAST CASSEROLE (Submitted by Brenda Horton – Lake Blackshear, GA)
From Brenda: “There are as many breakfast casserole recipes as there are cooks. I have several, but this is the one I “do” most often. It’s simple, doesn’t require a lot of ingredients, can be made the night before (except for baking), and you just can’t mess it up. Of course, if you have some good ole Stripling’s sausage, you are already way ahead in the delicious department, but any good pan sausage will do just fine.”
6 slices white bread, torn into little pieces
6 eggs, slightly beaten
1 lb. sausage – mild, medium, or hot – your preference
1 pint half & half
1 tsp. dry mustard
1 1/2 cups sharp cheddar cheese, grated. NOTE: I use sharp cheddar for everything just because I like the taste. If you’re not a sharp cheese fan, mild or medium works great.
Cook and drain sausage; mix all remaining ingredients with sausage. Pour over bread cubes.
Cover with foil and refrigerate overnight.
Bake, uncovered, at 350 degrees for about 45 minutes.
BLUEBERRY QUICK BREAD
1 cup milk
3 Tblsp. vegetable oil
2 cups all-purpose flour
1 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
2 cups fresh OR frozen blueberries. NOTE: If using frozen blueberries, do not thaw before adding to batter.
1 cup sugar
1 Tblsp. cornstarch
1 cup heavy whipping cream
1/2 cup butter, cubed
In large mixing bowl, beat the egg, milk and oil. Combine the flour, sugar, baking powder and salt; gradually add to egg mixture, beating just until combined. Fold in blueberries.
Pour into greased 9″ x 5″ x 3″ loaf pan. Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely.
For sauce: Combine sugar and cornstarch in a saucepan. Stir in cream until smooth; add butter. Bring to boil over medium heat. Cook and stir for 2 minutes or until thickened. Serve with blueberry bread.
There you have it – some great breakfast recipes for the weekend – or anytime!
I’m so excited that everyone seems to enjoy this feature. An added bonus for me is I’m getting to know some of my readers better, because if I have a question about a recipe, I will email that submitter directly. I am so blessed to have each of you in my life.
By the way, all the photos in today’s post are from Lana Stuart’s cooking blog. The header is a photo of her delicious Banana Nut Bread, and if you’d like to add that recipe to the rest of these breakfast goodies, click here: http://www.lanascooking.com/2009/11/05/banana-nut-bread/. Thanks, Lana, for allowing me to “steal” from you one more time, my friend!
See you back here on Monday, good Lord willing. Have a fantastic, fun, friend-filled, fascinating weekend! God bless.
“Life is a big canvas, throw all the paint on it you can.” . . . Danny Kaye