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Cheesy Polenta with Mushrooms and Eggs

Cheesy polenta can be adapted to vegan guests by subbing out your favorite veggie broth and vegan cheese.

Cheesy polenta with mushrooms and tomatoes.

This cheesy polenta was a big hit with guests back in December! (There is a vegan version as well.) Although I couldn’t get my mind around polenta for breakfast, the plates came back clean! I will say those sauteed portobello mushrooms were excellent.

We served this with scrambled eggs on the side. Rachael Ray’s version (from which we adapted this) has frico eggs on top. That’s a little too hard to accomplish on the tiny griddle, so we went with our usual creamy scrambled eggs.

Not sure if cheesy polenta is really adaptable to a brunch, but it definitely makes a great dinner! If you’ve never made it before, allow some time to get the polenta to the right consistency.

 

Print Recipe
 Cheesy Polenta with Mushrooms and Eggs
Cheesy polenta topped with roasted portobello mushrooms and sauteed tomatoes.
Course Breakfast
Prep Time 15 minutes
Cook Time 30 minutes total
Servings
people
Ingredients
  • 6 large portobello mushroom caps scraped out and cut into thick slices
  • 1 1/3 cups polenta quick cooking
  • 1/2 cup olive oil
  • 4 cloves garlic sliced thinly or crushed
  • 2 tbsp fresh rosemary destemmed and chopped
  • 1 tsp crushed red pepper
  • 1 tsp ground cumin
  • 1 tsp dried thyme
  • 1/2 tsp allspice
  • 1/2 cup Parmesan cheese grated
  • 4 cups stock chicken or veggie
  • 3 pats butter (3 tbsps or 3 pats)
  • 1/4 cup scallions chopped
  • 1 cup grape tomatoes cut in half
  • 1 pinch dried thyme
Course Breakfast
Prep Time 15 minutes
Cook Time 30 minutes total
Servings
people
Ingredients
  • 6 large portobello mushroom caps scraped out and cut into thick slices
  • 1 1/3 cups polenta quick cooking
  • 1/2 cup olive oil
  • 4 cloves garlic sliced thinly or crushed
  • 2 tbsp fresh rosemary destemmed and chopped
  • 1 tsp crushed red pepper
  • 1 tsp ground cumin
  • 1 tsp dried thyme
  • 1/2 tsp allspice
  • 1/2 cup Parmesan cheese grated
  • 4 cups stock chicken or veggie
  • 3 pats butter (3 tbsps or 3 pats)
  • 1/4 cup scallions chopped
  • 1 cup grape tomatoes cut in half
  • 1 pinch dried thyme
Instructions
Mushrooms
  1. Start with roasting the mushrooms. Be sure the gills are scooped out before slicing. Preheat oven to 450. Use parchment paper on a large baking sheet for mushrooms. In a bowl, toss the mushrooms, oil, garlic, spices and salt & pepper. Arrange on baking sheet without overlapping. Roast for 10 minutes, turn mushrooms over and roast another 10 minutes, until nicely browned. When done, remove from oven and return to bowl.
Polenta
  1. While the mushrooms are roasting, start the polenta on the stove top. In a medium saucepan, heat the stock (veggie or chicken) over medium heat. Add the polenta and whisk until thick (about 3 minutes). Remove from heat and add butter. Whisk until melted in. Add in Parmesan cheese and a little salt & pepper. Stir until combined. If the polenta is too thick, add a bit of stock. It should be scoopable, but not soupy.
Tomatoes
  1. The mushrooms and polenta should be done at this point. In a small frying pan, saute the tomatoes with the scallions and thyme in a bit of olive oil. Essentially, you are warming up the tomatoes, not cooking them. Toss them lightly in the pan over low heat for about 3 minutes. Remove from heat. Toss with mushrooms.
Plating
  1. With your plates lined up, spoon the polenta onto the plates. Top with mushroom and tomato mixture. Enough for 8 if serving with eggs. 4, if serving for dinner. We serve with scrambled eggs. We made the polenta and mushrooms the night before and warmed them in the oven in the morning.
Recipe Notes

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Cranberry Curd

Lovely cranberry curd for your brunch this winter

Perfect for your holiday feasts! This cranberry curd can be used as a filling for a tart or muffins, or the perfect accompaniment for orange scones. If there is any leftover, grab a spoon!

Cranberry Curd Tart with whipped cream

 

Print Recipe
 Cranberry Curd
A luscious cranberry curd makes a tangy addition to your winter and holiday brunches and desserts. Make into tarts - use frozen pie crust or make your own. Follow directions on pie crust package.
Course Dessert
Keyword Tart
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
  • 12 ounces whole cranberries fresh
  • 1 cup sugar
  • 1 large orange peel and juice
  • 1 stick butter
  • 2 large eggs
  • 2 egg yolks
Course Dessert
Keyword Tart
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
  • 12 ounces whole cranberries fresh
  • 1 cup sugar
  • 1 large orange peel and juice
  • 1 stick butter
  • 2 large eggs
  • 2 egg yolks
Instructions
  1. Cook cranberries, orange juice and peel (just the orange skin, not the pith), and sugar over medium heat for about 10 minutes. The cranberries will be soft.
  2. Remove from heat and press thru a medium mesh sieve into a bowl. Discard cranberry skins and orange peels.
  3. Return cranberry juice to the pan and stir in the butter. Set aside to cool.
  4. While the juice is cooling use the time to bake the tart shell if you are going to use the curd to make a pie. (9" pie pan)
  5. Return to the cooled cranberry juice. Whisk the eggs in a separate bowl. Slowly add 1 cup of the cranberry juice to the eggs to temper.
  6. Mix the tempered eggs into the remaining cranberry juice and return to heat. Cook over low-medium heat until thickened. Do not boil.
  7. Remove from heat and set aside to cool.
  8. Once cooled, pour into tart shell and bake for 10 minutes at 350 to set. Curd will still be a little jiggly.
  9. Cool tart, cover with plastic wrap to avoid 'skin' forming on curd. Serve cooled.
Recipe Notes

This took quite a bit of time as I've never made curd before. If you've made lemon curd, you probably know all the shortcuts!

The tart can be cut into 8 large slices or 12 slim sections.

If you are not making a tart, you can use the curd in muffins as a filling. Or, use it as a spread for orange scones.

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Baked Blueberry Oatmeal

Baked blueberry oatmeal is a yummy, warm start to your cool autumn mornings. Make a big batch and reheat for the whole weekend.

Print Recipe
 Baked Blueberry Oatmeal
Pile on the love in this recipe - oatmeal, blueberries, a little maple syrup - it's a perfect baked breakfast. Adaptable for vegans - see ingredients in ( ).
Course Breakfast
Keyword Oatmeal
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
  • 2 cups rolled oats Not instant oatmeal
  • 1/2 cup chopped walnuts Or, whatever you like
  • 1/3 cup maple syrup
  • 1 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 dash sea salt
  • 2 cups whole milk (almond or soy)
  • 1 large egg (banana)
  • 1 1/2 tbsp butter (oil or applesauce)
  • 2 tsp vanilla extract
  • 2 ripe bananas sliced
  • 1 1/2 cups blueberries or, other berry
Course Breakfast
Keyword Oatmeal
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
  • 2 cups rolled oats Not instant oatmeal
  • 1/2 cup chopped walnuts Or, whatever you like
  • 1/3 cup maple syrup
  • 1 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 dash sea salt
  • 2 cups whole milk (almond or soy)
  • 1 large egg (banana)
  • 1 1/2 tbsp butter (oil or applesauce)
  • 2 tsp vanilla extract
  • 2 ripe bananas sliced
  • 1 1/2 cups blueberries or, other berry
Instructions
  1. Preheat oven to 350, grease an 8" baking dish.
  2. In one bowl, mix all the dry ingredients and half of the nuts. In second bowl, mix all the wet ingredients. (If making the vegan version, mash the single banana and add to the wet ingredients.)
  3. Cover bottom of baking dish with sliced bananas. Sprinkle 1 cup of blueberries over the banana slices. Sprinkle dry ingredients over banana and blueberries. Pour wet ingredients over the top, shaking baking dish to distribute liquid all around. Top with remaining blueberries and nuts.
  4. Bake for 35-45 minutes until completely set and lightly browned on top. Remove from oven and let sit for 5 minutes. Either cut into 8 square servings or scoop out with a large spoon. Serve with warm maple syrup or extra fruit. (The ingredients in the parentheses above are the substitutes to make the dish vegan. It is a bit 'banana-y' but not too bad. This is the version we generally make.)
Recipe Notes

I wish the baked blueberry oatmeal took a better picture! It just comes out so 'blue' from the blueberries popping when baked. Take my word for it that it tastes a heck of a lot better than it looks. We've actually started serving it in ramekins as it looks a lot better that way.

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Chocolate Panna Cotta

Yummy chocolate panna cotta!
Chocolate Panna Cotta

Print Recipe
 Chocolate Panna Cotta
Chocolate panna cotta is a fun, easy recipe to take to a picnic or tailgating party. It can be dressed up for all kinds of events. The basic panna cotta recipe can be altered to encompass all kinds of flavors. Whatever you want, give it a try!
Course Dessert
Cuisine American
Keyword Panna Cotta
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 2 hours
Servings
servings
Ingredients
  • 2 cups heavy cream
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1 packet powdered gelatin
  • 3 tbsp cold water
  • 6 oz chocolate chopped (semi-sweet, milk chocolate, your choice)
Course Dessert
Cuisine American
Keyword Panna Cotta
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 2 hours
Servings
servings
Ingredients
  • 2 cups heavy cream
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1 packet powdered gelatin
  • 3 tbsp cold water
  • 6 oz chocolate chopped (semi-sweet, milk chocolate, your choice)
Instructions
  1. Put 3 tbsps of cold water in a large measuring cup. (I use a 32 oz measuring cup that has a good pouring spout.) Add the gelatin and put aside.
  2. Pour the heavy cream and sugar into a saucepan. Heat on medium until the sugar is dissolved and the cream is hot, but not boiling. Add chocolate chunks and stir over low heat until completely melted. Do not boil.
  3. Remove from heat and add vanilla.
  4. Quickly transfer to the measuring cup with the gelatin. Stir to incorporate panna cotta and gelatin.
  5. Pour into 8 dessert cups. Put in fridge to set, at least 2 hours. Can be made the day before and covered in the fridge overnight.
  6. Serve with berries and whipped cream. (I added the puff pastry hearts for Valentine's Day.) Panna cotta can also be made without the chocolate, just using the vanilla. If you'd like a fancier presentation, first coat the inside of the dessert bowl with flavorless cooking oil. To invert the panna cotta onto a plate, run a warm, thin knife around the the edge and turn out onto a small plate. Top with a berry coulis and fresh mint.
  7. The sky's the limit with this recipe. It can be made with pumpkin and pumpkin spices in the fall. You can also use food coloring for different holidays!
Recipe Notes

Frosty mango mousse is a similar recipe.

Pumpkin pie panna cotta: replace chocolate chips with 1- 15 oz can of pumpkin. Add 2 tbsps of pumpkin pie spice.

Pumpkin pie panna cotta

 

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Spicy Potato Omelet

Spicy Potato Omelet
Spicy potato omelet

Looking forward to fall with this spicy potato omelet. Yes, the potatoes are inside! Nestled comfortably with a Mexican cheese blend and prosciutto for an extra pop. This one takes some prep work, so buy the ingredients at least a day ahead so you have time to create the aioli sauce for the top and crisp up the fingerling potatoes for the stuffing.

Print Recipe
 Spicy Potato Omelet
Turn up the heat at breakfast with smoked paprika and spicy cheese!
Course Breakfast
Keyword Omelet
Prep Time 30 minutes
Cook Time 40 minutes (total)
Servings
omelets
Ingredients
Crispy Potatoes
  • 1 lb fingerling potatoes cubed
  • 2 tbsp olive oil
  • 1 pinch salt
  • 1/2 tsp smoked paprika
  • fresh ground pepper
Smoky Aioli
  • 1 tbsp olive oil
  • 1 clove garlic small head
  • 3/4 tsp smoked paprika
  • 1 pinch salt
  • 2 tbsp tomato paste
  • 1/2 cup water
  • 3 tbsp mayonnaise
Omelets
  • 8 large eggs
  • 1 splash heavy cream
  • 1 cup Mexican blend cheese
  • 2 ounces prosciutto or ham or bacon
  • 4 tsps chives chopped
  • 2 ounces asiago cheese
Course Breakfast
Keyword Omelet
Prep Time 30 minutes
Cook Time 40 minutes (total)
Servings
omelets
Ingredients
Crispy Potatoes
  • 1 lb fingerling potatoes cubed
  • 2 tbsp olive oil
  • 1 pinch salt
  • 1/2 tsp smoked paprika
  • fresh ground pepper
Smoky Aioli
  • 1 tbsp olive oil
  • 1 clove garlic small head
  • 3/4 tsp smoked paprika
  • 1 pinch salt
  • 2 tbsp tomato paste
  • 1/2 cup water
  • 3 tbsp mayonnaise
Omelets
  • 8 large eggs
  • 1 splash heavy cream
  • 1 cup Mexican blend cheese
  • 2 ounces prosciutto or ham or bacon
  • 4 tsps chives chopped
  • 2 ounces asiago cheese
Instructions
Potatoes
  1. To make the crispy potatoes: Preheat oven to 475. Toss cubed potatoes with olive oil, salt, paprika and ground pepper. Place on rimmed cookie sheet (we use parchment paper, too) and bake until crisped, about 20 minutes. Shuffle the potatoes around at about 10 minutes to crisp on all sides. Set potatoes aside. We make them at night to save time in the morning.
Spicy Aioli
  1. Heat 1 tbsp of olive oil in a small pan on medium heat. Add garlic, paprika and salt. Heat until fragrant. Add tomato paste, stir to combine. Whisk in water, reduce to 1/4 cup. (8-10 minutes) Remove from heat, let cool completely. Add mayo when cool. Transfer to squeeze bottle to drizzle on omelets. (Can also spoon on or put in plastic bag with corner cut off and use like an icing bag.)
Omelets
  1. In separate frying pan, cook prosciutto until crisp, turning once (2 minutes). You can also opt for bacon or ham in this step. Whisk eggs and heavy cream in bowl. Grease frying pan/omelet pan with butter. (We use the electric griddle which is why our omelets are not half-moon shaped.) Pour 1/4 egg mixture into omelet pan (or 1/2 onto the griddle). Heat eggs over low-medium heat until slightly set then add Mexican cheese blend & prosciutto. Fold over and cook until done, about 5 minutes. Flip to brown other side. Plate.
  2. Hot hold omelets in oven until all are done. (170 degrees) Squeeze spicy aioli on top, add chives and asiago cheese. Serve with toast or corn bread.
Recipe Notes

This one takes a bit more time as you need to make the sauce and the potatoes in advance. But, it is a yummy addition to the breakfast menu!

For more ideas, check our Breakfast Recipes page.

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3 Bite Apple Pie Turnovers

3 bite apple pie turnover

3-bite apple pie turnovers are a delightful, yummy version of ‘pop tarts’ that will make you walk right by the boxed version! These can be made with sweet or savory fillings. Fold the corners in to make an apple pie purse. The options are endless – apples, peaches, blueberries, peaches for sweet and hamburg or sausage for savory. How about cheese and spinach? It’s time to use your imagination.

Print Recipe
 3 Bite Apple Pie Turnovers
Course Dessert
Cuisine American
Keyword Turnover
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 3 hours
Servings
pieces
Ingredients
  • 1 pkg frozen puff pastry sheets 17 oz. Or, make your own.
  • 1 egg to brush on pastry
  • 2 tbsp sugar in the raw to sprinkle on pastry
  • 4 apples cut into small chunks
  • 1/2 cup sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
Course Dessert
Cuisine American
Keyword Turnover
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 3 hours
Servings
pieces
Ingredients
  • 1 pkg frozen puff pastry sheets 17 oz. Or, make your own.
  • 1 egg to brush on pastry
  • 2 tbsp sugar in the raw to sprinkle on pastry
  • 4 apples cut into small chunks
  • 1/2 cup sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
Instructions
  1. Remove puff pastry from freezer, thaw in fridge (up to 3 hours). While pastry is thawing make apple pie filling.
  2. To make filling: Cook apple chunks, sugar, lemon juice, cornstarch, cinnamon and nutmeg over medium heat until apples are tender, about 15 minutes. Remove from heat and stir in vanilla. Set aside to cool.
  3. To make turnovers: Preheat oven to 350. Line baking sheet with parchment paper. Remove one sheet of thawed pastry from package, unfold on work surface.
  4. Using fold marks as a guide, cut pastry into 9 squares, approx 3x3".
  5. Lay one square of pastry on parchment paper. Spoon 1 tbsp of cooled apple pie mix on the pastry. Fold top edge of pastry down to meet the bottom edge, making a rectangle. Press edges closed with a fork. Repeat until all pastry is used (both sheets).
  6. Brush pastries with whisked egg wash. Sprinkle raw sugar on top. Make 3 vent slits in top of pastry. Bake for 30 minutes, or until golden brown. Serve warm with ice cream!
Recipe Notes

apple pie turnovers

Take the 3-bite apple turnovers along on a picnic, microwave for a few seconds in the morning for a quick grab-and-go, have for an afternoon snack. Anyway you want, they're yummy!

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Nectarine Cobbler

Nectarine cobbler

Nectarine and berry cobbler.r

This nectarine cobbler celebrates the glorious tastes of summer! Nectarines and fresh berries mingle together in a delicious fruit cobbler perfect for a picnic. The middle weeks of July are a perfect storm of vibrant fruits – strawberries, raspberries, blackberries, blueberries and tree fruits are all available at the farmers’ market. We decided to take advantage and toss them all together in this yummy cobbler. Sprinkle a little cinnamon sugar over the top and serve with fresh whipped cream.

Print Recipe
 Nectarine Cobbler
A tasty summer dessert treat using all the fruits of the season.
Course Dessert
Keyword Cobbler
Prep Time 20 minutes
Cook Time 50 minutes
Servings
slices
Ingredients
  • 4 tbsp butter for baking pan
  • 3/4 cup flour
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 1 dash salt
  • 3/4 cup whole milk
  • 2 cups fruit 3 small nectarines, cut up (about 1 cup) + assorted berries (1 cup)
  • whipped cream for topping
  • 1 tbsp cinnamon sugar for decorating
Course Dessert
Keyword Cobbler
Prep Time 20 minutes
Cook Time 50 minutes
Servings
slices
Ingredients
  • 4 tbsp butter for baking pan
  • 3/4 cup flour
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 1 dash salt
  • 3/4 cup whole milk
  • 2 cups fruit 3 small nectarines, cut up (about 1 cup) + assorted berries (1 cup)
  • whipped cream for topping
  • 1 tbsp cinnamon sugar for decorating
Instructions
  1. It always takes me longer to gather the tools and ingredients than to actually assemble the dish! What you need: 8" square baking dish or 9" round cake pan. Medium bowl. Measuring cups (dry and wet). Measuring spoons. Whisk.
  2. Preheat oven to 350 degrees F.
  3. Cut fruit into bite-sized chunks (no need to peel nectarines). Set aside.
  4. Whisk dry ingredients in bowl. Add milk and whisk until you have a smooth, not lumpy, batter. The batter will be runny.
  5. Put butter in your baking pan. Set in oven to melt butter. Less than 1 minute. (Or, microwave until frothy, then pour into baking pan.)
  6. Pour batter into pan. Sprinkle fruits on top.
  7. Bake for 50 minutes until fruit is bubbly and crust is golden brown.
  8. Serve warm with a sprinkle of cinnamon sugar and whipped cream. May also be served cold. (Warm tastes better!)
Recipe Notes

I'm trying this again later on using corn meal instead of wheat flour. I'll have to do the math... 1 cup of wheat flour = 3/4 cup of corn meal. So, 3/4 of a cup of wheat flour = ? cup of corn meal. Give me a shout when you have that figured out! (This would be easier converted to grams...)

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Frosty Mango Mousse

Mango Mousse

Frosty Mango Mousse

Mango Mousse is a cool, tropical refresher for hot summer days. Have it for breakfast or an after dinner treat. The mango is pureed in a blender and enveloped with whipped cream to make a decadent dessert. Save some mango to dress the top.

Print Recipe
 Frosty Mango Mousse
Course Dessert
Cuisine American
Keyword Mango Mousse
Prep Time 20 minutes
Passive Time 4 hours
Servings
servings
Ingredients
  • 1/4 cup orange juice
  • 1 packet gelatin
  • 1 jar mango slices 20 oz
  • 1/2 cup sugar
  • 2 tbsp liquid from jar of mangoes
  • 1 tbsp lime juice
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1/2 cup fresh blueberries
Course Dessert
Cuisine American
Keyword Mango Mousse
Prep Time 20 minutes
Passive Time 4 hours
Servings
servings
Ingredients
  • 1/4 cup orange juice
  • 1 packet gelatin
  • 1 jar mango slices 20 oz
  • 1/2 cup sugar
  • 2 tbsp liquid from jar of mangoes
  • 1 tbsp lime juice
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1/2 cup fresh blueberries
Instructions
  1. Equipment needed: blender, 2 medium bowls, mixer, rubber spatula Remove several 'spears' of mango from jar, slice into 16 sections (or, thinly slice 1/4 of a fresh mango into 16 slices). Put these aside for topping. (Return to the original jar with some of the liquid.)
  2. Slightly warm orange juice in microwave. Sprinkle one packet of gelatin (or 1 tbsp) over oj, let sit until absorbed.
  3. Toss remaining mango into blender with 2 tbsps of liquid and 1 tbsp of lime juice and 1/2 cup granulated sugar. (If using fresh mango, use 3 tbsps of lime juice.)
  4. Puree mango until thick and smooth. Then, with blender running, pour in gelatin mixture. Transfer to bowl.
  5. In second bowl, whip heavy cream until soft peaks form. Then add confectioners sugar and whip again. (Start with a cold bowl for faster results.)
  6. Whisk whipped cream into mango mixture, blending slowly and evenly.
  7. Pour mixture into 8 dessert bowls. Cover with clear film. Freeze for 4 hours or overnight.
  8. Remove from freezer 30 minutes prior to serving. Top with mango slices and fresh blueberries. Serve. The mango mousse will be partially frozen, should not be soupy or hard. More like soft serve ice cream.
Recipe Notes

Cool and refreshing! If you need to transport it to a picnic, pour mixture into a large covered container instead of individual servings, freeze, then pack in a cooler. Serve with an ice cream scoop.

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Ham and Cheese Bake

Ham and Cheese Bake

Ham and cheese bake.

You will be the hit of the brunch crowd with this quick and tasty Ham and Cheese Bake! Make it with veggies instead of ham for your vegetarian friends. We served it up here with a yummy tomato salad and cantaloupe slice to cut the saltiness of the ham and cheese. We topped it off with fresh chives and chive flowers. Using ramekins instead of a large pan, you can mix it up by using the same basic recipe but putting in different ingredients. (We have 3 different color ramekins to make it easier to know which one is which when they come out of the oven.)

The basic recipe is below. Take out the ham and add zucchini or summer squash.

Print Recipe
 Ham and Cheese Bake
A yummy, easy-to-make baked dish for brunch or dinner.
Course Breakfast
Keyword Ham and Cheese Bake
Prep Time 15 minutes
Cook Time 30 - 40 minutes
Servings
servings
Ingredients
  • 3 eggs large eggs
  • 1 cup milk
  • 2 ounces Mexican cheese blend or, your favorite cheese for baking
  • 2 ounces diced ham or, bacon, or prosciutto
  • 4 large croissants shredded
Course Breakfast
Keyword Ham and Cheese Bake
Prep Time 15 minutes
Cook Time 30 - 40 minutes
Servings
servings
Ingredients
  • 3 eggs large eggs
  • 1 cup milk
  • 2 ounces Mexican cheese blend or, your favorite cheese for baking
  • 2 ounces diced ham or, bacon, or prosciutto
  • 4 large croissants shredded
Instructions
  1. Grease 6 8 oz ramekins.
  2. Put shredded croissants in each ramekin.
  3. Mix milk, ham, and half the cheese in a bowl. Stir and quickly pour into the ramekins. (The ham and cheese will settle, so be ready to stir again!)
  4. Push croissants into the mixture (they will float).
  5. Sprinkle the remaining cheese over the top.
  6. Cover with foil and put in fridge for at least 2 hours. Overnight works better.
  7. In the morning, preheat oven to 350F. Bake for 10 minutes. Remove foil and bake until puffy and golden brown, about 20 minutes more. May need a longer bake time, keep checking.
  8. Remove from oven, plate, and serve immediately.
Recipe Notes

You can add the tomato salad and cantaloupe for a cheery presentation. This can also be baked in a loaf pan and sliced to serve.

Check here for more recipes!

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Lime Poppy Seed Fruit Salad

Poppy Seed Fruit Salad.

Lime Poppy Seed Fruit Salad

A tart, refreshing summer fruit salad for lunch, dinner, and picnics. Of course, we serve it for breakfast, so make a big batch and have it with your morning oatmeal.

Print Recipe
 Lime Poppy Seed Fruit Salad
A tart, refreshing summer fruit salad for lunch, dinner, and picnics. Of course, we serve it for breakfast, so make a big batch and have it with your morning oatmeal.
Course Breakfast
Cuisine American
Keyword Fruit salad
Prep Time 10 minutes
Servings
people
Ingredients
  • 1/4 tsp lime zest
  • 2 tbsp lime juice
  • 2 tbsp honey
  • 1 tsp poppy seeds
  • 1 cup strawberries quartered
  • 1 cup red grapes seedless
  • 1 kiwi cut in chunks
  • 1 banana sliced
  • 1 cup blueberries
Course Breakfast
Cuisine American
Keyword Fruit salad
Prep Time 10 minutes
Servings
people
Ingredients
  • 1/4 tsp lime zest
  • 2 tbsp lime juice
  • 2 tbsp honey
  • 1 tsp poppy seeds
  • 1 cup strawberries quartered
  • 1 cup red grapes seedless
  • 1 kiwi cut in chunks
  • 1 banana sliced
  • 1 cup blueberries
Instructions
  1. To make dressing: Whisk together honey, lime juice, and poppy seeds.
  2. Toss fruit in large bowl. Drizzle dressing on top and toss to mix. (If you are bringing this to a picnic, add the dressing just before serving.)
  3. Spoon fruit into individual bowls, top with lime zest.
Recipe Notes

If you are making this fruit salad for multiple days of morning goodness, add the dressing the day you eat it. The lime juice will break down the fruit causing it to be really mushy.

Feel free to add and subtract different fruits!

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Bundt Pan French Toast – aka – Pain Perdu Gateau

Bundt pan French toast - French Toast Gateau - with sausage and orange slice.

Bundt Pan French Toast

A fun, summery French Toast made fancy by baking it in a bundt pan. We’re calling it Pain Perdu Gateau (Lost Bread Cake). Thanks to our Facebook fans for coming up with so many great names.

You can also make this in mini bundt pans for individual servings. Fill the center hole with fresh fruit! Or ice cream. Or pudding.

Print Recipe
 Bundt Pan French Toast - aka - French Toast Gateau
Bundt Pan French Toast aka Pain Perdu Gateau.
Course Breakfast
Cuisine American
Keyword French Toast
Prep Time 10 minutes
Cook Time 45 minutes
Passive Time 10 minutes
Servings
people
Ingredients
  • 1 loaf challah bread or brioche, cubed
  • 2 cups whole milk
  • 4 large eggs
  • 1 tbsp orange juice
  • 1 zest orange
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • pinch nutmeg
  • maple syrup for topping
  • blueberries for topping
Course Breakfast
Cuisine American
Keyword French Toast
Prep Time 10 minutes
Cook Time 45 minutes
Passive Time 10 minutes
Servings
people
Ingredients
  • 1 loaf challah bread or brioche, cubed
  • 2 cups whole milk
  • 4 large eggs
  • 1 tbsp orange juice
  • 1 zest orange
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • pinch nutmeg
  • maple syrup for topping
  • blueberries for topping
Instructions
  1. Preheat oven to 350F.
  2. Place cubed bread in large bowl, set aside.
  3. In small bowl whisk together wet ingredients and spices. (Not maple syrup.)
  4. Pour wet mixture over bread cubes, let sit to absorb. About 10 minutes.
  5. Grease bundt pan.
  6. Pour bread mixture into greased bundt pan. Bake for 45 minutes.
  7. Remove pan from oven, let rest for a few minutes.
  8. Turn bundt cake out onto wooden cutting board. Slice and serve with warm maple syrup and blueberries.
  9. If using mini bundt pans, reduce time in oven by 20 minutes. Check around the 20 minute mark for doneness. Cake top should be golden. The batter will make 12 mini bundts, so you need 2 6-bundt pans.
Recipe Notes

This makes an excellent brunch recipe. Bake up 2 gateaus, slice, and use a warming tray for self-service.

buffet server with coffee.

 

Check here for more recipes!

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Baked Apple French Toast

A simple overnight breakfast bake for a crowd

Apple French Toast is a perfect sweet start to weekend or for a brunch crowd. The scent of apples and cinnamon wafting through the house will get everyone out of bed. Fry up some bacon, brew the coffee, warm the milk for hot cocoa and the whole crowd will be lined up in the kitchen saying, ‘Something smells really good!’

This one got 2 thumbs up from the whole dining room on Sparkle Weekend. Give it a try at your house.

Print Recipe
 Baked Apple French Toast
Warm apples baked with crusty bread and eggs makes this a perfect winter warm-up.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Servings
people
Ingredients
  • 1 baguette french bread sliced thin
  • 8 eggs large
  • 3 cups whole milk
  • 1/3 cup sugar
  • 1 tbsp vanilla extract
  • 1/4 tsp ground nutmeg
  • 6 apples peeled, sliced thin
  • 1 tbsp lemon juice
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 2 tbsp maple syrup
  • 2 tbsp melted butter
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Servings
people
Ingredients
  • 1 baguette french bread sliced thin
  • 8 eggs large
  • 3 cups whole milk
  • 1/3 cup sugar
  • 1 tbsp vanilla extract
  • 1/4 tsp ground nutmeg
  • 6 apples peeled, sliced thin
  • 1 tbsp lemon juice
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 2 tbsp maple syrup
  • 2 tbsp melted butter
Instructions
  1. Grease a 9x13" baking dish.
  2. Thinly slice baguette, lay pieces in baking dish to cover bottom.
  3. Beat eggs in a medium size bowl, whisk in milk, nutmeg, sugar, and vanilla. Pour over bread and let soak in.
  4. Peel and thinly slice apples. Toss with lemon juice, sugar, cinnamon, melted butter, and maple syrup. Spread evenly over bread.
  5. Cover baking dish and refrigerate at least 2 hours, or overnight.
  6. Heat oven to 375 degrees, uncover baking dish, bake for 1 hour or until apples are soft and eggs are set.
  7. Scoop servings into ramekins (or onto plates). Serve hot. May be topped with powdered sugar or cinnamon sugar before serving. More maple syrup may be desired.
Recipe Notes

This would be absolutely yummy served with homemade vanilla ice cream. Yes, for breakfast! Or brunch. Looking for more breakfast ideas? Here's a short list of recipes to get you started.

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Potato Pie with Bacon and Kale

A super hearty potato pie for breakfast, lunch, or dinner.

We served this with toast and fruit on the side. A juicy honeydew melon would be the perfect addition. For breakfast, baking this in a 9″ square pan will yield 9 servings.

Print Recipe
 Potato Pie
Potatoes, bacon, veggies and cheese. Oh my!
Course Breakfast
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour
Passive Time 10 minutes
Servings
slices
Ingredients
  • 1 pound bacon cooked
  • 1 pound hash browns or fried potatoes
  • 1 bunch kale stalks removed, chopped
  • 1 leek large, chopped
  • 2 cups spicy cheese grated - cheddar, monterey jack, etc
  • 6 eggs large
  • 1 tsp red pepper flakes
  • 9 slices melon honeydew, cantaloupe, watermelon, etc
Course Breakfast
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour
Passive Time 10 minutes
Servings
slices
Ingredients
  • 1 pound bacon cooked
  • 1 pound hash browns or fried potatoes
  • 1 bunch kale stalks removed, chopped
  • 1 leek large, chopped
  • 2 cups spicy cheese grated - cheddar, monterey jack, etc
  • 6 eggs large
  • 1 tsp red pepper flakes
  • 9 slices melon honeydew, cantaloupe, watermelon, etc
Instructions
  1. Preheat oven to 350.
  2. Cook bacon until crisp. Remove from pan and crumble. Leave 2 tablespoons bacon fat in pan, drain remainder.
  3. Wash kale and leek. Strip kale from stalks and chop into small pieces. Cut dark green and root from leek, slice into thin rounds. Saute quickly in bacon fat, about 3-4 minutes.
  4. Assemble ingredients in a bowl: hash browns or fried potatoes, kale & leek, cheese, eggs, and red pepper flakes.
  5. Line baking dish with parchment (this makes it much easier to get out after baking). Spread mixture evenly into baking dish.
  6. Bake approximately 1 hour, until edges are crispy. Remove from oven, let sit 5 minutes. Remove pie from dish using parchment paper to lift out. Cut into serving sizes. Plate with hearty toast and melon.
Recipe Notes

Perfect for brunch or dinner. Makes great leftovers, too!

Looking for more breakfast ideas? Start here with our guests' favorite recipes.

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Watermelon Salad

A classic twist on fresh watermelon.

Watermelon salad sounds like ‘why mess with a good thing?’ but it kicks your summer salad up a notch. Of course, your watermelon purists will desist, but if you can open up to try new foods, mixing watermelon with olive oil and lemon will give you a tasty surprise. The feta cheese adds a touch of saltiness, perfect on a hot, summer day.


Print Recipe
 Watermelon Salad
A fresh and refreshing salad for picnics, BBQ's, or just because you love watermelon!
Course Dessert
Cuisine American
Prep Time 10 minutes
Servings
Ingredients
  • 3 tbsp Meyer lemon infused olive oil We use Fiore olive oil
  • 2 lbs watermelon chunks
  • 3 tbsp feta cheese
  • 5-6 leaves fresh mint or basil cut up into small pieces
  • freshly ground pepper
Course Dessert
Cuisine American
Prep Time 10 minutes
Servings
Ingredients
  • 3 tbsp Meyer lemon infused olive oil We use Fiore olive oil
  • 2 lbs watermelon chunks
  • 3 tbsp feta cheese
  • 5-6 leaves fresh mint or basil cut up into small pieces
  • freshly ground pepper
Instructions
  1. Cut up watermelon into bite-sized chunks. Put watermelon in a wide, shallow bowl.
  2. Pour flavored olive oil over watermelon, gently toss. (If you don't have the flavored olive oil, combine 3 tbsps of olive oil with 1 tbsp lemon juice and 1 tbsp lemon zest.)
  3. Scoop watermelon into individual serving bowls, sprinkle with crumbled feta cheese and chopped mint leaves, grind fresh pepper over the top, serve immediately. (Or, leave the watermelon in the large bowl, sprinkle with cheese, pepper, and mint leaves and let your guests serve themselves.)
Recipe Notes

I've seen this recipe a million times over the years and never got around to trying it. Well, let's just say it's a keepah! Everyone said it was very refreshing and the combo of watermelon, lemon and the salty feta cheese was definitely a happy surprise.

Looking for more breakfast ideas? Here are some of our guests' favorite recipes.

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Grape Cake

Grapes + Cake = Delicious

grape cake

This yummy grape cake is adapted from a recipe in Food Network Magazine (great resource for super easy recipes). The grapes cooked in the honey come out amazing. It is best to use grapes at their peak, rather than when they are getting mushy. You want them to hold up in the boiling mixture.

Print Recipe
 Grape Cake
Course Breakfast, Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
  • 1 box yellow cake mix eggs and oil per box
  • 2 cups seedless red grapes sliced in half (you can mix 'n' match red and green but don't use all green)
  • 1/2 c honey
  • 1 1/2 tbsp candied ginger cut into small chunks
Course Breakfast, Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
  • 1 box yellow cake mix eggs and oil per box
  • 2 cups seedless red grapes sliced in half (you can mix 'n' match red and green but don't use all green)
  • 1/2 c honey
  • 1 1/2 tbsp candied ginger cut into small chunks
Instructions
  1. Bake cake per directions on box. If you have time, make cake from scratch. You can do either cake rounds or a sheet cake.
  2. For the grape mixture: boil the honey about 3 minutes until it is dark and thickened.
    boiling honey
  3. Remove from heat. Add the ginger and grapes, stir to coat. We let this sit overnight. The grapes give up some moisture and the honey loses some of its overwhelming sticky sweetness. Your choice- serve immediately or wait it out!
    Cooked grapes in a bowl.
  4. Slice cake and drizzle grapes and honey over the top, sides and on the plate. Serves 16 with 2 cake rounds.
Recipe Notes

Grape cake can be served for a light dessert in the summer. Of course, we serve it for breakfast!

Check out other recipes here.

White Cedar Inn Bed and Breakfast

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Fabulous Fruity Crisp

Fall is in the air – pick some apples and pears and enjoy this crisp for dessert!

You’ll want the Fabulous Fruity Crisp for all sorts of gatherings – summer cookouts, fall tailgating, toasty winter dessert, springtime brunch. It’s a treat that spans the seasons! This crisp works best with apples, pears, peaches, nectarines and berries. You can use up your frozen berries, the ones you aren’t throwing in the blender for smoothies.

Print Recipe
 Fabulous Fruity Crisp
A baked treat that can be assembled within 24 hours of baking.
Course Dessert
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
  • 7 tbsps COLD butter
  • 1/2 c flour
  • 1 c oatmeal uncooked
  • 1 c firmly packed brown sugar light or dark
  • 1/2 tsp cinnamon
  • 4 c fruit peeled, pitted & chopped into bite size pieces (mix and match the fruit!) Good choices: apples, pears, nectarines, plums, peaches
  • 1/2 c sugar
  • 1/2 tsp vanilla extract
  • 1 c blueberries or blackberries
  • whipped cream
Course Dessert
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
  • 7 tbsps COLD butter
  • 1/2 c flour
  • 1 c oatmeal uncooked
  • 1 c firmly packed brown sugar light or dark
  • 1/2 tsp cinnamon
  • 4 c fruit peeled, pitted & chopped into bite size pieces (mix and match the fruit!) Good choices: apples, pears, nectarines, plums, peaches
  • 1/2 c sugar
  • 1/2 tsp vanilla extract
  • 1 c blueberries or blackberries
  • whipped cream
Instructions
  1. Butter a 9x13 baking dish. Heat oven to 375 degrees.
  2. Mix 4 cups of fruit with 1/2 c sugar and 1/2 tsp vanilla extract, let stand.
  3. In separate bowl, mix flour, oatmeal, brown sugar, cinnamon.
  4. Pour fruit mixture into greased baking dish, top with blueberries or blackberries, spread out evenly in dish. Top with oatmeal mixture, spread out evenly over fruit. (If the oatmeal mixture doesn't cover the surface, sprinkle a little more over the top.) Cut butter into small chunks and place evenly over surface of oatmeal mixture.
  5. Bake for 45 minutes, until bubbly. You can cover with tin foil for the first 30 minutes to retain moisture, then uncover for last 15 minutes.
Recipe Notes

You can make this the night before and cook in the morning.

If you use a smaller baking dish, put a cookie sheet under the dish so it doesn't bubble over onto the oven.

Scoop out with a big spoon into a dessert bowl and put whipped cream on top for a special treat.

Looking for more breakfast ideas? Here are some of our guests' favorite recipes.

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Lemon Tart

Lemon Tart

This lemon tart is a deliciously tangy dessert for any occasion.

Lemon Tart

Print Recipe
 Lemon Tart
There's not much we won't try for breakfast. Maybe steak and fish. Steak preparation is very personal and fish is very stinky. Otherwise? What the heck, let's give it a try!
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
slices
Ingredients
  • 1 premade pie crust Pillsbury works well if you don't have a good pie crust recipe
  • 3 eggs
  • 3 lemons for juice and zest
  • 1 1/2 cup sugar reduce sugar by 1/2 cup for Meyer lemons
  • 1/2 cup flour
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
slices
Ingredients
  • 1 premade pie crust Pillsbury works well if you don't have a good pie crust recipe
  • 3 eggs
  • 3 lemons for juice and zest
  • 1 1/2 cup sugar reduce sugar by 1/2 cup for Meyer lemons
  • 1/2 cup flour
Instructions
  1. Unpack the pie crust from the plastic wrap and let sit about 20 minutes to make it easier to unroll. Unroll pie crust into a tart or quiche pan. (A pie pan or large cake pan will also work.) Prick bottom and sides to keep from puffing up. Bake at 450 for 15-20 minutes until lightly browned. (I found this works much better than the pie weights from the Kiwi Tart recipe.) Preheat oven to 350.
  2. While the crust is baking, zest and juice the lemons. You should have at least 2 tbsp of zest and a 1/2 c of juice. If the lemons are cold, nuke them for 5-10 seconds before juicing to get more juice out of them. If 3 lemons aren't enough, juice another.
  3. Whisk the eggs, lemon juice, lemon zest, sugar and flour together.