Wednesday, June 12, 2013

Father's Day Favorites

Do you make breakfast in bed for the father in your life.  Me? Sometimes, well, not really, maybe.  I love cooking, but Sunday morning I am more interested in sleeping than getting up.  That will change this year-- we have a special church service an hour and a half away from home that starts at 9 am.  So I will use recipes that are quick easy and require as little work as possible in the morning.

Behold the breakfast casseroles!  Prep them the night before.  Toss them in the oven and return to sleeping or for me showering and the next thing you know, breakfast is served. (These are not healthy choices!  But it is a special day, right!?!)

Sausage, Egg & Hash Brown Casserole
3/4 of a package (2 lbs) of frozen hash browns
1 lb sausage, browned
1 small onion, diced
recipe image1 green or red bell pepper, diced
1 cup milk
8 eggs
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
1/2 teaspoon salt
1.5 lbs hash browns
6 ounces shredded Cheddar cheese

Preheat oven to 375.  Pour hash browns in a greased 9x13 baking dish; bake hash browns 15 min.  

In a separate bowl, combine the eggs, milk, spices, peppers, onions and sausage.  Pour over browned hash browns.  Bake, uncovered, 45 minutes or until a toothpick comes out clean. During the last 5 minutes of baking sprinkle cheese over the casserole.

Let rest 5 minutes before serving.

For a fun Southwest twist, add diced green chilies and 1/2 teaspoon taco seasoning to the egg mixture.  Serve with salsa and sour cream.

Creme Brulee French Toast
1/2 cup butter
1 cup brown sugar
2 tablespoons corn syrup
1 lb country white bread (about 12 slices) cut in half
5 large eggs
1 1/2 cup milk (or half and half if you want is crazy good)
1 teaspoon vanilla
1/4 teaspoon salt

In a small sauce pan, melt butter with brown sugar and corn syrup, stirring until smooth.  Pour into a 9x13 casserole dish.

Arrange sliced bread in one layer in the baking dish, squeezing slightly to fit (I overlap the edges).

In a small bowl combine the eggs, milk, vanilla, and salt.  Pour evenly over the bread.  Cover and refrigerate for 8 hours (overnight) and up to 1 day.

Preheat the oven to 375.  Pull the casserole out and let it come to room temperature.  Bake, uncovered, until puffed and pale golden, 35-40 minutes.  Serve hot.

While this definitely doesn't need syrup, I love eating this with buttermilk syrup.  HEAVEN!


  1. Yum. I think I'll make it for myself for Mother's Day! I wonder if it would work in a crockpot?

    1. Evidently people do this in a crock pot too. Check out the recipe at
      Let me know how it works!