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Six Make-ahead Bakes for a lazy Breakfast in Bed

A wintry Sunday morning is the right time to enjoy breakfast in bed. A simple make-ahead breakfast bake ensures that the morning is easy-peasy, whether you’re home alone or have a gaggle of guests. Try these:

Baked French Toast with Fruit

Ingredients: 12 slices day-old bread, cut into 1-inch cubes; 2 (8 ounce) packages cream cheese, cut into 1 inch cubes; 1 cup fresh blueberries; 12 eggs, beaten; 2 cups milk; 1 teaspoon vanilla extract; 1/3 cup maple syrup; 1 cup white sugar; 1 cup water; 2 cups chopped fruit; 1 tablespoon butter

Method: Lightly grease a baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup fruit (strawberries, cherries, plums or peaches) over the cream cheese, and top with remaining bread cubes. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight. Remove the dish from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C). Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

In a medium saucepan, mix the sugar, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining fruit. Reduce heat, and simmer 10 minutes, until the fruit bursts. Stir in the butter, and pour over the baked French toast

Serves: 10

Country Breakfast Casserole

Ingredients: 1 (16 ounce) package sausages; 1 chopped green onion; 2 cups shredded Cheddar cheese; 6 eggs, lightly beaten; 1 cup water; 1/2 cup milk; 6 slices bread, cut into 1 inch cubes; 2 tablespoons melted butter (optional); paprika to taste (optional)

Method: Brown sausage in a large skillet; drain fat, and combine with green onion. Spread evenly across the bottom of a baking dish. Top with shredded cheese. Whisk together eggs, water, milk, and gravy mix; add mixture to baking dish. Arrange bread squares evenly on top. If desired, drizzle melted butter over bread, and sprinkle with paprika. Preheat oven to 325 degrees F (165 degrees C). Bake 40 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Set aside 10 minutes before serving.

Serves: 8


French Toast Souffle

Ingredients: 10 cups white bread cubes; 1 (8 ounce) package low-fat cream cheese, softened; 8 eggs; 1 1/2 cups milk; 2/3 cup cream; 1/2 cup maple syrup; 1/2 teaspoon vanilla extract; 2 tablespoons confectioners’ sugar

Method: Place bread cubes in a lightly greased 9×13 inch baking pan. In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, cream, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, and refrigerate overnight. The next morning, remove soufflé from refrigerator, and let stand at room temperature for 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners’ sugar, and serve warm.

Serves: 12

Sunny Breakfast Casserole

Ingredients: 2 1/2 cups seasoned croutons; 1 pound spicy pork sausage; 4 eggs; 2 1/4 cups milk; 1 can condensed cream of mushroom soup (replace with a pack of prepared packet soup); 250 gm chopped spinach; 2 packets mushrooms; 1 cup each shredded sharp Cheddar cheese and Monterey Jack cheese (processed cheese and paneer do as well); 1/4 teaspoon dry mustard

Ingredients: Spread croutons on bottom of greased 9×13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons. In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach and mushrooms (stir-fried), cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.

The next morning, preheat oven to 325 degrees F (165 degrees C). Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.

Serves: 10


Breakfast Enchiladas

Ingredients: 1 pound cooked ham (or chicken), chopped; 3/4 cup sliced green onions; 3/4 cup chopped green bell peppers; 3 cups shredded Cheddar cheese; 10 (7 inch) flour tortillas; 5 eggs, beaten

Method: Place ham (or chicken) in food processor, and pulse until finely ground. Mix together with green onions and peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9×13 baking dish.

In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight.

The next morning, preheat oven to 350 degrees F (175 degrees C). Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand at least 10 minutes before serving.

Serves: 10

Broccoli and Cheese Casserole

Ingredients: 8 ounces pork sausage, 250 gm broccoli, chopped and stir-fried; 1 1/2 cups shredded cheese; 1 cup Cheddar cheese; 8 eggs, lightly beaten; 1/4 cup milk; 1 teaspoon ground black pepper; 1/2 teaspoon salt; 1 tomato, thinly sliced

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

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7×11 inch baking dish. In a bowl, mix cooked sausage, broccoli, and 1/2 cup Cheddar cheese. In a separate bowl, mix 1/2 cup Cheddar cheese, ricotta cheese, eggs, milk, pepper, and salt. Spoon the sausage mixture into the prepared baking dish. Spread the cheese mixture over the sausage mixture. Sprinkle with remaining Cheddar. Arrange tomato slices on top.

Cover with aluminum foil, and bake 30 minutes in the preheated oven. Uncover, and bake for an additional 15 minutes. Let stand for 10 minutes before serving.

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