Author Topic: Breakfast and Brunch: The Start of the Day  (Read 1691 times)

Offline MaineWriter

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Breakfast and Brunch: The Start of the Day
« on: November 20, 2006, 09:44:47 pm »

6 eggs
2 cups milk
1 tsp dry mustard
1 pkg (12 oz) sausage (Jimmy Dean or similar)
2 slices of bread, cubed
1 cup cheddar cheese, grated

Butter a 9" x 9" baking dish. Cover the bottom with the bread cubes.

Cook sausage and drain. Place sausage over bread cubes. Sprinkle cheese on top. Beat together eggs, millk, and mustard and pour over all the other ingredients in the baking dish.

Refrigerate overnight. Bake in the morning for 35 to 40 minutes at 350 degrees.

This is a meal in one and it is rich, so the best accompaniment is fruit salad or something similar.

Serves 6
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Offline dot-matrix

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Re: Breakfast and Brunch: The Start of the Day
« Reply #1 on: November 22, 2006, 04:02:32 am »
We have a similar version we make at my house, I will make it the night before, cover with plastic wrap and refrigerate so all I need to do is pop it in the oven in the morning, add juice, some fruit and coffee and waa-la It's Breakfast

Holiday Brunch Casserole


1 pound Jimmy Dean Sausage
2 cups shredded mozzarella cheese
1 (8 ounce) can refrigerated crescent dinner rolls
4 eggs, beaten
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper


Preheat oven to 425 degrees F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.
Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients in medium bowl until blended; pour over sausage.
Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.
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Re: Breakfast and Brunch: The Start of the Day
« Reply #2 on: November 22, 2006, 11:53:51 am »
This is a nice, light item for a brunch. It can also be on the holiday table or a day-after light dessert:


2 3-ounce packages orange Jello
2 cups boiling water
1/2 cup lemon juice
1 pint orange sherbet
one 11-ounce can mandarin orange sections

Drain the liquid out of the mandarin oranges.

Dissolve the jello in boiling water; add lemon juice and sherbet and stir till dissolved and thoroughly mixed. Chill till partially thickened, stirring frequently; then stir in oranges. Chill until set in a bowl or jello mold.

Offline Meryl

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Re: Breakfast and Brunch: The Start of the Day
« Reply #3 on: November 26, 2006, 12:00:19 am »

English Cream Scones

2 cups of flour
1/2 cup of sugar
1 tablespoon of baking powder
1/2 teaspoon of salt
6 tablespoons (3/4 of a stick) of butter
1 cup of whipping cream
1/2 cup of dried currants, cranberries or raisins

425 degree oven

Mix the flour, sugar, baking powder and salt in a large bowl.

Cut the butter into tiny pieces and add to the mixture.

Using your hands, break up the butter into even smaller pieces while tossing with the flour until the largest pieces are no bigger than a pea.

Make a well in the center of the mixture and pour the cream into the well.

Using your hands, mix by hand until the dry ingredients are all moistened.

Gather into a ball and place on a lightly floured board.

Knead 10 times, pushing the dough with the heel of your hand and folding over until the dough is smooth.

Pat the ball into a 9-inch circle about 1/2 to 3/4 inch thick.

Cut into 8 to 12 wedges like a pizza.

Put the triangles on an ungreased cookie sheet.

Brush the top with a little milk and sprinkle with sugar or cinnamon-sugar.

Bake for 15 minutes or until golden brown and still slightly moist in the center

Eat while warm with dollops of Devonshire cream, lemon curd or preserves.

(Makes 8-12)
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Offline dot-matrix

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Re: Breakfast and Brunch: The Start of the Day
« Reply #4 on: November 15, 2007, 03:09:52 am »
This is a Better Homes and Gardens recipe that I posted in Bettermost People on the Halloween Recipe thread.  I made it last week-end and it is D*E*L*I*C*I*O*U*S! AND the longer it sets the better it gets.   I highly recommend it for  toast, scones, crumpets, english muffins and toasted bagels.  I'm making another batch next week at Bob's Mom's.

Pumpkin Cream Cheese Spread

Prep: 10 min.

1  8-ounce package cream cheese, softened
1/2  cup canned pumpkin
1/4  cup sugar
3/4  teaspoon pumpkin pie spice
1/2  teaspoon vanilla


Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings).

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