ISO make ahead, breakfast ideas for guests.

[NancyR]

I would like to invite another couple for breakfast (total 4 people) for a breakfast/brunch and am in need of ideas for something maybe a little different that I could preferably make ahead. I work long hours and don't have a lot of time to prepare. I know this is asking a lot but you all seem to have such good ideas. Any and all appreciated.
Nancy

[PAMMELA]

I think quiche is always a great make-ahead dish that people don't eat very often, so I would think it would be a nice treat. I posted my T&T quiche recipe on a very recent thread.

[CompassRose]

Have you seen the November CL yet? :D It's got a whole article on make-ahead breakfast/brunch casseroles.

[cumulus]

you could do a homemade granola ahead, then make a fruit parfait with really good yogurt and seasonal fruit.

baked or crockpot oatmeal would also be tasty.

i second the quiche idea as well!

[JellyBean22]

I've served this several times at brunches and showers to rave reviews.

Overnight Blueberry French Toast

1 (14-ounce) loaf french bread or italian bread
1 (8-ounce) package light cream cheese, cut in small pieces
1 cup fresh blueberries or frozen blueberries
12 large eggs
2 cups milk
1/3 cup real maple syrup
1/2 teaspoon ground cinnamon

Spray a 13x9-inch glass baking pan with cooking spray.

Tear bread into one-inch cubes; place half into prepared pan.

Evenly distribute cream cheese pieces over bread; cover with blueberries.

Place remaining bread cubes on top.

In a large bowl, beat together eggs, milk, syrup and cinnamon; pour over bread cubes.

Cover with foil and refrigerate overnight.

In the morning, preheat oven to 350F degrees. Remove casserole dish from fridge and bake, covered, for 30 minutes. Remove foil and bake for an additional 30 minutes or until lightly browned on top and center is set.

Cut into squares and serve with maple syrup.

[sage]

The Farmer's Casserole, which can be made ahead and is easily adapted to different variations, has gotten good reviews here.

It's my go-to dish when I need something easy to feed folks for breakfast.

The recipe has been posted before---but let us know if you have problems with the search function.

[NatG]

The Farmer's Casserole, which can be made ahead and is easily adapted to different variations, has gotten good reviews here.

It's my go-to dish when I need something easy to feed folks for breakfast.

The recipe has been posted before---but let us know if you have problems with the search function.

MMMMMMMMM - I just brought this into my work along with Sausage Bake (don't know the real name to the sausage dish!). The Farmer's Casserole got great reviews - I did add a little hot sauce to the egg mixture before pouring it over the hashbrowns...........another great make the night before dish (although this is NOT a light recipe) is Paula's Maple French Toast Casserole - very, very good! Here's the recipes below..........

Farmer's Casserole

SOURCE: Better Homes and Gardens
YEAR: February PAGE: 208
INGREDIENTS FOR 6 SERVINGS:

3 cups frozen shredded hash brown potatoes *
3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese
(3 ounces)
1 cup diced fully cooked ham or Canadian bacon
1/4 cup sliced green onions
4 beaten eggs or 1 cup egg substitue
1 (12-ounce) can evaporated skim milk
1/4 tsp. pepper
1/8 tsp. salt

INSTRUCTIONS:
Grease a 2 quart square baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham
and green onion. In a medium mixing bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture
ini dish (The dish may be covered and refrigerated at this point for several hours or overnight.) Bake, uncovered, in
a 350º oven for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) or till center appears set. Let
stand 5 minutes before serving.

Yield: 6 servings
*Can't always find them, use the cubed ones, but I've also used croutons.

Breakfast Sausage Recipe

2 packages cresant rolls
1 lb tube bulk breakfast sausage (like Bob Evans)
1 package cream cheese
2 to 2-1/2 cups cheddar cheese
Glass 9x13 baking dish
Preheat oven to 350

Put one package of cresant rolls into the bottom of your baking dish. Smoosh it out so it goes up the side of the dish slightly. Cook your sausage and then put aside into a bowl. In the same pan you cooked your sausage in, put the cream cheese in it until it is melted on low heat. Then add your sausage back in and mix it up. Spread this mixture over the cresant rolls. Then add your cheddar cheese on top of the sausage. Lastly, roll out the second package of cresant rolls so that it fits over the entire top of the cheese (it gets a little sticky) and then put on top of the cheese. Bake it about 25 mins (depending on your oven) and enjoy.


Baked French Toast Casserole with Maple Syrup
Recipe courtesy Paula Deen

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 8 hours
Cook Time: 40 minutes
Yield: 6 to 8 servings

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

** - can use cinnamon raisin bread in place of the french bread :D

Episode#: PA1B23
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

[PAMMELA]

I made the Breakfast Sausage Recipe for Christmas last year for all of the non-foody type family members and I will admit, it was a hit!

[NatG]

I made the Breakfast Sausage Recipe for Christmas last year for all of the non-foody type family members and I will admit, it was a hit!

Its very good and so simple! Plus you can use all low-fat products to make it a little healthier! I want to say someone had even made it vegetarian by using a non-meat sausage product!!

[NancyR]

Thanks, everyone! Now my only problem is deciding which yummy thing to make :rolleyes:

[ErinM]

This is our Christmas morning tradition in our family. The recipe I use is pretty similar, and I got it from this board. However, there is a portion of the recipe that contains instructions for making blueberry syurp to go over it. Search the boards, and I'm sure you'll find it.


I've served this several times at brunches and showers to rave reviews.

Overnight Blueberry French Toast

1 (14-ounce) loaf french bread or italian bread
1 (8-ounce) package light cream cheese, cut in small pieces
1 cup fresh blueberries or frozen blueberries
12 large eggs
2 cups milk
1/3 cup real maple syrup
1/2 teaspoon ground cinnamon

Spray a 13x9-inch glass baking pan with cooking spray.

Tear bread into one-inch cubes; place half into prepared pan.

Evenly distribute cream cheese pieces over bread; cover with blueberries.

Place remaining bread cubes on top.

In a large bowl, beat together eggs, milk, syrup and cinnamon; pour over bread cubes.

Cover with foil and refrigerate overnight.

In the morning, preheat oven to 350F degrees. Remove casserole dish from fridge and bake, covered, for 30 minutes. Remove foil and bake for an additional 30 minutes or until lightly browned on top and center is set.

Cut into squares and serve with maple syrup.

[deniseannsc]

* Exported from MasterCook *

Orange-pecan French Toast Casserole

Recipe By :Holly Clegg "Entertaining"
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Make Ahead

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup packed brown sugar
1/3 cup butter -- melted
2 tablespoons light-colored corn syrup
Cooking spray
1/3 cup chopped pecans
1 teaspoon grated orange rind
1 cup fresh orange juice
1/2 cup fat-free milk
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 large egg whites
2 large eggs
12 (1-inch-thick) slices French bread -- (about 1 pound)

Combine brown sugar, butter, and corn syrup; pour into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle chopped pecans evenly over sugar mixture. Combine rind and next 7 ingredients (rind through eggs); stir with a whisk. Arrange bread slices over pecans in dish; pour egg mixture over bread. Cover and refrigerate 1 hour or up to overnight.

Preheat oven to 350º.

Carefully turn bread slices over to absorb excess egg mixture. Let stand at room temperature 20 minutes. Bake at 350º for 35 minutes or until lightly browned.

CALORIES 293 (29% from fat); FAT 9.5g (sat 3.9g, mono 3.6g, poly 1.3g); PROTEIN 6.1g; CARB 43.6g; FIBER 1.6g; CHOL 49mg; IRON 1.6mg; SODIUM 323mg; CALC 69mg

Source:
"Cooking Light Magazine, June 2004, page 220"
Copyright:
"© 2004 by Southern Living, Inc."

NOTES : Making this casserole saves you the trouble of standing over a griddle flipping individual slices of French toast. Assemble the dish the night before your gathering, and pop it in the oven the next morning. Be sure to serve each slice bottom-side up so the pecan mixture is on top.