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Breakfast Do Aheads

Andrea_'s picture

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I'm looking for breakfast casseroles, breads anything yummy that I can prepare ahead with good results and enjoy my company without having to be in the kitchen all morning. I have a great English Muffin Bread recipe I will post later...got to run right now.

Adele_'s picture

(post #25941, reply #1 of 21)

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Quiche- Any kind- prepare a day ahead & just pop in oven to warm when your ready for it! This also freezes well.

If you have the inclination, make 'mini' quiches in muffin pans! You can make a couple different types (meat/meatless/salmon/spinach/cheese/onion /mushroom/whatever) & decorate the tops with what is inside!! They are their own container & you won't have to worry about slices & such.

A buffet would be a good idea.

Cleaver's picture

(post #25941, reply #2 of 21)

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I have an excellent recipe for an upside down caramel strata. You have to keep it in the fridge overnight, pop it in the oven in the morning, and serve it w/ fruit (done the night before of course), o.j., and coffee. I get RAVE reviews every time I serve it. My e-mail address has been changed, but what the hell, waste a little space on this forum if you want me to post rhe recipe.

Nancy_H.'s picture

(post #25941, reply #3 of 21)

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Please do!

Andrea_'s picture

(post #25941, reply #4 of 21)

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Cleaver,

Sounds interesting! Please post.

mangia!'s picture

(post #25941, reply #5 of 21)

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Say, Cleaver, have you located your recipe for an upside down caramel strata? Would love to try it!

sara_paul's picture

(post #25941, reply #6 of 21)

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There's a great site for breakfast-type foods. It's put out by the Bed and Breakfast Association (or, uh...something like that). They have all kinds of great recipes for prepare ahead breakfasts written by the chefs of the participating B&B's. I'll try to find it. Haven't been there in a while........

Cleaver's picture

(post #25941, reply #7 of 21)

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Sorry this took so long, but here it is. I think I'm going to make it tonight.

Caramel Strata

1c. dark brown sugar

2Tbsp. light corn syrup

1/2c. BUTTER

12 white bread slices (crusts removed)

6 Lg. eggs

1/4tsp. salt

1 1/2c. whole milk

1tsp. vanilla

Comb. sugar, butter, and corn syrup in sm. sauce pan. Stir and mix over med heat til sugar dissolves and bubbles start to appear. Pour into 9+13 pan. Tilt pan to coat evenly. Cool.

Arrange 1/2 bread in single layer ontop of caramel. (trim bread to fit). Cover w/ remaining bread. Whisk milk, eggs, vanilla, and salt in bowl. Pour over bread. Cover and chill over night.

Bake strata uncovered (350) until puffed and golden. Approx 40 min. Let stand 5 min. cut into portions, and invert onto plate. Serve w/ fresh fruit, or a homemade fruit sauce. My husband dies for this w/ blueberries, I love it with bananas and straberries and raspberries and every single fruit I've had.

This is a good sauce, make it as sweet as you want, but it's best left just a little less sweet for the strata:

1 pint strawberries

1/2c. water

1Tbsp. orange juice

1/2c. sugar

1/2Tbsp. grated orange rind

Boil sugar and water 5 min. Cool. Puree strawberries (or leave some chunks, whatever...)Stir into syrup. Mmmmmmmmmmmmmmmmmmm.....

MEAN_CHEF's picture

(post #25941, reply #8 of 21)

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Looks an awful lot like bread pudding.

mangia!'s picture

(post #25941, reply #9 of 21)

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Thanks so much, Cleaver. Funny, while I was waiting for this, I found an apple, dried cherry strata (no upside down, and no caramel), so I made it just to see what strata is all about. I thought it was like bread pudding, and was going to ask if this is the texture it is supposed to be. When it's made correctly, does it have a custard, or is it like moist & flavored bread, or... What is the final result supposed to be texture and property-wise? Thanks!

kai_'s picture

(post #25941, reply #10 of 21)

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Hi Andrea,

You are "...looking for breakfast casseroles, breads anything yummy that I can
prepare ahead with good results and enjoy my company without having
to be in the kitchen all morning..."

First, lay some bacon strips in the frying pan the night before. The next morning, turn the heat on low, and add chopped onions and garlic, and (chopped from the previous night) celery and tomatoes, or chives and potatoes (or whatever combo of whatever suits you). When the top ingredients are cooked to your pleasure, the bacon will be cooked.

There are a few things you can do with this:
1. Top with eggs, and cook until the eggs are done to you or your guests' desire.
2. Top with cheese (try fontina) until it melts.
3. Top with seasoned bread crumbs and place under broiler until topping is crispy.
4. Serve with a cold accompaniment, such as salsa, or sour creme, or a mustard-horseradish sauce.

Note: If you are topping with eggs, consider trying a butter-lemon sauce (hollandaise) on top of that. It is surprisingly good over not just bacon but tomatoes as well!

HTH,

kai

dixie_'s picture

(post #25941, reply #11 of 21)

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Kai, what is the purpose of putting bacon in pan the night before and do you leave it out of the refrigerator overnight?

bikey_1's picture

(post #25941, reply #12 of 21)

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Andrea: Here is one that has been a winner for me every time.

6 egggs, slightly beaten

1 lb. pork sausage, browned and drained
1 cup Bisquick

Rebecca's picture

(post #25941, reply #13 of 21)

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Andrea, where is your English Muffin Bread recipe from? I've tried several, best one so far being the one from the Baker Boulanger site, but am not crazy about them. My kids love it but I'd like to have a great recipe. Thanks!

bikey1's picture

(post #25941, reply #14 of 21)

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Andrea:

Here is one that has always been a hit. We have served it many times and have made it just for ourselves because it is good.

bikey1's picture

(post #25941, reply #15 of 21)

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Andrea:

Here is one that has always been a hit. We have served it many times and have made it just for ourselves because it is good.

Easy Egg and Sausage Puff

6 eggs, slightly beaten

1 lb bulk pork sausage, browned and drained

1 cup Bisquik baking mix

1 1/2 cups shredded sharp Cheddar cheese

2 cups milk

1 tsp. dry mustard

1/2 tsp. dried oregano leaves

Mix all ingredients. Cover and refrigerate.

Heat oven to 350 degrees. Grease 2 qt casserole.
Pour mixture into casserole.

Bake until knife inserted in center comes out
clean. (About 1 hour). Six servings (except in
our house).

Note: you really don't have to refrigerate.
Puff can be cooked immediately. I have held it
in the refrigerator for about 14 hours with no
adverse effects. Let us know how you like it.

Bill and Ruth (bikey1)

Andrea_'s picture

(post #25941, reply #16 of 21)

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Sorry I didn't post this earlier. I've been in the middle of moving but am settled in now. Here is the recipe for:

ENGLISH MUFFIN BREAD

5 1/2 cups flour
2 pkg. yeast
1 T. sugar
2 t. salt
1/4 t. baking soda
2 cups milk
1/2 cup water
cornmeal

Combine 3 cups flour, yeast, sugar, salt and soda. Heat milk and water to 120 - 130 degrees. Add to dry mix, beat well. Stir in enough more flour to make a very stiff batter (about 2 1/2 more cups). Spoon into greased and cornmealed loaf pans - sprinkle with cornmeal on top, cover and let rise in warm place for 45 minutes. Bake at 400 for 25 minutes. Remove from pan and let cool. Makes 2 loaves. Freezes well.

kai_'s picture

(post #25941, reply #17 of 21)

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Hi Dixie,

Especially if it's a really cold night (and we all keep our heaters turned way low, right?), the bacon can get closer to room temp, and it's faster to cook. Yes, I have left it out all night (but I wouldn't do this on a summer nite, or, if, when I awakened, the bacon felt "warm," or anything too far from cold from the fridge. Guess it is mostly a pre-micro technique.)

Can't see my post, btw, so I hope I addressed the issue.

best,

kai

Eddy's picture

(post #25941, reply #18 of 21)

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Could you supple me with the website for the Bed and Breakfast Association? It sounds interesting. Thanks!!

Kay_Standish's picture

(post #25941, reply #19 of 21)

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In response to Andrea's question, Sara Paul's comment and Eddy's request-I believe the site Sara might be referencing is www.virtualcities.com and then click on their receipe section.
We are one of the B&Bs that have up to 7 receipes on this site. It is not a B&B assn site but rather a travel guide site to assist in selecting B&Bs in areas in which you will be traveling.
I found this site and the chat group two days ago. Found some of the breakfast comments interesting especially since I grew up in RI and was married in Ct.
If you would like to see our historic BnB our home page is www.carriageinn.com.

Kay_Standish's picture

(post #25941, reply #20 of 21)

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In response to Andrea's question, Sara Paul's comment and Eddy's request-I believe the site Sara might be referencing is www.virtualcities.com and then click on their receipe section.

We are one of the B&Bs that have up to 7 receipes on this site. It is not a B&B assn site but rather a travel guide site to assist in selecting B&Bs in areas in which you will be traveling.

I found this site and the chat group two days ago. Found some of the breakfast comments interesting especially since I grew up in RI and was married in CT.

If you would like to see our historic BnB our home page is www.carriageinn.com.

MEAN_CHEF's picture

(post #25941, reply #21 of 21)

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The B&B site you are looking for is(I'm guessing but it works):

CLIKABREAKFAST

Sorry I missed that you were looking for it.