As the More is More Mom®, I'm all about......more family breakfasts! The week of Thanksgiving offers so many fantastic opportunities for reconnecting. The college kids should be trickling in from near and far, while the kids at home have a shortened schedule (unless you attend the Be All and End All Academy; those poor souls have school until their customary 2:35 pm dismissal on Wednesday. I'm kind of surprised class isn't in session on Friday.....). With most offices being closed for business mid-week, it's the perfect time to make a great big breakfast for the family!  

 

While Thanksgiving dinner is a super big deal, you still have to eat in the morning. Besides, what's better than nibbling on a hearty breakfast as you watch the Macy's Thanksgiving Day Parade (or run in a Turkey Trot, play touch football in a Turkey Bowl, or like us, cheer on your favorite hockey team on day one of a four day Turkey Tournament)?

 

I recently made these two do-ahead casseroles for a birthday brunch and they were spectacular. Serving breakfast couldn't be easier; in the morning, pop the casseroles in the oven, mix a pitcher of mimosas, put out a few snacks and you're ready to roll.

 

Hearty Breakfast Casserole;

(Perfect for anyone on a gluten-free diet, too)

1 Tbsp oil

1, 32-oz package of frozen hash brown potatoes

1 cup green peppers (3/4 cup for the casserole, ¼ cup reserve for the topping, set aside)

¾ cup onion, chopped

18 eggs, beaten

1, 16-oz package of cooked and crumbled breakfast sausage (I'm partial to the maple flavored. You can also use 2 cups of chopped, cooked ham or bacon)

1 ½ cups tomato (1 cup for the casserole, ½ cup reserve for the topping, set aside)

2-4 cups of shredded cheese, your choice, though I chose cheddar (I would recommend adding 2 cups to the egg mixture and topping the casserole with the other 2 cups. Otherwise, if that's just too much cheese for you, then just sprinkle it on top)

1 tsp each, salt and pepper

 

In a large skillet, heat the oil and then add;

Frozen hash browns

Green pepper

Onion

Cook until tender, approximately 10 minutes

 

In a large bowl, whisk the eggs

Add;

Tomatoes

Salt and pepper

Stir

Add;

Meat

Stir

Add;

Potato mixture

 

Grease a 13 x 9 baking sheet

Add casserole and refrigerate over the night.

 

To cook, Pre-heat the oven to 350°

Place in the oven, uncovered, and cook for approximately 50 minutes, or until golden

Top with reserved green peppers, tomato and cheese

Cook for 5 more minutes, or until cheese is nicely melted

 

 

French Toast Casserole:

Because the bread lies in a single layer, each 13 x 9 baking dish will only accommodate 6-8 slices of French bread. You may need to make several trays.

 

1 cup of brown sugar, firmly packed

1 stick of butter

2 Tbsp corn syrup

 

French bread, sliced thick, at least an inch

6 eggs

1 ½ cups heavy whipping cream (or half and half, or 2% milk, but it's the holidays, you should splurge)

2 tsp (heaping) vanilla

½ tsp salt 

 

Spray bottom of 13 x 9 baking dish with non-stick spray

 

In a sauce pan, combine;

Brown sugar

Butter

Corn syrup

 

Stir until nice and syrupy

Pour over the bottom of baking dish

Arrange slices of French bread on top of syrupy mixture

 

In a bowl, whisk together;

Eggs

Heavy whipping cream

Vanilla

Salt

 

Pour the egg mixture evenly over the French bread

Cover and refrigerate over night

 

Pre-heat oven to 350°

Bake for approximately 40 minutes, or until a nice golden brown

Sprinkle with powdered sugar and serve with your favorite maple syrup

 

 

Because we are a bacon loving people, I made 2 pounds with my favorite bake in the oven method (lay the bacon out in a single layer, on aluminum foil lined, rimmed baking sheets. Cook in a 350° oven, for approximately 30 minutes; just keep an eye on it. Once it's finished, I store the strips of bacon in layers, lined with paper towel, to absorb the grease, in a container with a lid. The best part is, of course, making the mess the day before.). I also served mini croissant, which were so darn cute, and fruit.

 

More easy breakfasts, more delicious meals, more time to reconnect with loved ones...

 

 

For additional, step by step photographs, please visit me at http://moreismoremom.com

To schedule an interior design appointment, or if you have any questions, please email me at moreismoremom@gmail.com

 

BIO: I am the More is More Mom®. I am a professional mother, an Interior Designer, I present table setting and entertaining seminars to Chicago area interest groups, and I am a blogger http://moreismoremom.com

My message is all about Creating Meaningful Life Experiences....
I write about motherhood, family life, home décor, personal style, entertainment, entertaining, cooking, recipes, and slice of life stories. Please visit me at my website:
http://moreismoremom.com

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