This weekend was another family holiday get together and the food was endless. I mixed up these hashbrowns so I could prep ‘em in advance, and pop ‘em it into the oven when we got breakfast going. These are ideal before hosting breakfast or brunch! It was perfect to be out of the way while Mr. J whipped up eggs for our party of 5 adults and 3 kiddos.
I made one in a 12″ circular pan and another 9×9 for the freezer. A 9×13 would work too!
1 pound of hashbrowns (defrosted only for a few minutes, able to be broken apart a bit)
1 small white onion, diced
1 can cheese soup
8 oz sour cream
1/2 cup melted butter
1 1/2 cups shredded white cheddar cheese
1 1/2 cups cornflakes
Preheat the oven to 375-degrees (if serving immediately).
Saute onions in a little olive oil until translucent and cooked through.
Stir together the soup, sour cream, and 1/4 cup of the butter.
Add in the hashbrowns, cheddar, and onions. Then stir well.
Pour into a baking dish sprayed with non-stick spray. Press down a little to make it even.
(If not serving right away, cover and refrigerate. To serve, add the topping and bake in the next few days, or cover and freeze.)
If baking and serving right away: melt the other 1/4 cup of butter, and mix in the cornflakes. Stir and spread over the top of the potatoes.
Bake for 40 minutes.
I liked this for the cheesy factor and the crunchy topping. I’m glad there’s one stashed away! This 12″ dish was more than enough for the 5 adults. This would be fun in a bunch of individual ramekins for each person.
November passed before I got to eat enough pumpkin foods so I kept it going into December. This was super fast…unless you were to make your own cinnamon roll dough. If you’re likely do that then you can just skip past this. If a 5 ingredient bfast is up your ally then, you’re in the right place!! Welcome. Grab some coffee. Snuggle up.
Cinnamon Roll tube with frosting
3/4 cup pumpkin
1/2 cup cream cheese
1 teaspoon pumpkin pie spice
Preheat the oven to 400-degrees (according to your cinnamon roll packaging.
Mix together the pumpkin, cream cheese, and pumpkin pie spice.
Mix well using a hand mixer or spoon.
Spoon into a plastic bag into one of the corners. Snip off the tip and squeeze down. Squirt into the cinnamon rolls nudging the point to get the filling really into the cinnamon roll. Spray a baking pan with non-stick spray and add the filled rolls in.
Bake 10-12 minutes, according to the package.
Frost & enjoy!
These were delicious! The pumpkin cream cheese filling was light, but so much more than regular cinnamon rolls. I almost mixed some apple cider into the frosting. Would that be too much? I don’t know. I could easily be convinced.
Today’s inspiration came from my friend from college who posted his fabulous brunch. Breakfast calzone? Genius! Inside the puff pastry dough, I filled it with scrambled egg, cheese, and sausage. I never use puff pastry for calzone but thought it was very breakfast-y.
It was such a quick weeknight dinner, or would be a fun one to feed some overnight guests!
1 sheet puff pastry
1/4 cup milk
3 sausage links
1 1/2 shredded cheddar cheese
Preheat the oven to 375 degrees.
Whisk together the eggs and milk and pour into a medium pan over medium-low heat. Gently cook the scrambled eggs. Add salt and pepper to taste.
Remove from the pan and bring to medium heat to cook the sausage.
Roll out the puff pastry maintaining the square shape.
Place the pastry dough onto a baking sheet: sprayed with non-stick spray or a baking mat, or topped with parchment.
Add the eggs, sausage, cheese to the middle third of the dough all the way to the ends (left to right).
Slice 1/2 slits from the top & bottom to the filling.
Alternate “braiding” the strips starting on one end and crossing one, then the other side, alternating until 3/4 of the way to the end. Then start at the other end in reverse direction to close it up.
Bake 20-30 minutes, until crisp and golden brown.
Slice & enjoy!
This was so great. Puff pastry has that buttery crispness that is so perfect for breakfast. I liked the simple and classic flavors. There are 1000 ways to tweak this…with spinach/tomato/herbs or Mexican touches & salsa on the side or eggwhites or whatever else! Also, I’d totally copy my friend who put spiced fries inside as hashbrowns! So clever!
This was pretty fun for a Friday breakfast. To be honest, I reallllly wanted to pick up a bagel on the way to work but ate this instead. It didn’t quite hit the spot since I was trying to make myself want this sweet breakfast. Nutella does a pretty good job at making me forget other ideas, but it just wasn’t a toasty everything bagel. I know, I know, this was a better choice so let’s meet it where it is: this is a healthy-ish breakfast with some fun toppings.
Ingredients: (for 2 servings)
1 cup Old Fashioned Oats
1 cup coconut almond milk
1 cup vanilla Greek yogurt
2 tablespoons flax seeds
1-2 tablespoons peanut butter, melted
1 tablespoon nutella
2 tablespoons walnuts, chopped
Mix together the oatmeal, milk, yogurt, and flax seeds. Then divide into 2 bowls or containers with covers.
Slice banana and lay over the top.
In the morning, top with melted peanut butter, nutella, and walnuts.
I might not add the banana overnight again…that’s personal preference. The melted pb with the oats and the crunchy nuts was a good combo.
I’m jumping on board the over-night oats bandwagon- it might have been pulling out of the station but I caught it just in time. I saw some tips to make better overnight oats and was thinking I should give them a go. Who doesn’t need a fool-proof healthy breakfast? Also, this is all about the toppings which I can totally get on board with- despite never getting jazzed about oatmeal.
It has to be Old Fashioned Oats and you need 2x the liquid as the oats. I made 2 servings to see how it was. Spoiler: loved it. I foresee all the possibilities. I also might mix up some mini ones to be dessert for when I’m craving that sweet-treat.
1 cup old fashioned oats
2 teaspoons flax seeds (optional)
1 teaspoon honey
1 teaspoon brown sugar
1 cup yogurt
1 cup coconut almond milk (or any milk you like)
1 cup blueberries (+more for topping)
2 tablespoons honey
1 teaspoon cornstarch
Toppings: a few blueberries, chopped fresh pineapple, coconut, nuts, or whatever you like.
Mix together the oats, flax seeds, honey, brown sugar, yogurt, almond milk, and divide into 2 bowls/jars/containers and cover.
Let sit overnight.
In a small saucepan, cook blueberries, honey, and cornstarch over medium low heat for 5-10 minutes. Cool and store until serving.
Top with blueberry sauce, blueberries, pineapple & enjoy!
I loved these! I think 2 was a good start. I don’t always want a million servings to eat the same thing every day. I was very into the alternating textures of the oats vs the blueberry sauce vs the fresh blueberries vs the acidic pineapple. I think my next one might be more nut/toasted coconut/nutella.
I know mason jars are cute, but bowls or containers seem way easier to eat out of. I also fully endorse mixing it all up and then letting it sit. The mason jar & the layers would be more instagram-able but the ratio and texture is better when mixed.
See ya after vacay!
There are so many breakfasts to share with you! This one is a few weeks old but I was trying to spread them out (there’s still another to post!)! For Dad’s bday I made sausage gravy with biscuit cups. They were so fun and there’s very little cooking involved! I made mini ones to join the many other brunch items being served. They were tasty and just so cute! Make the biscuits in advance and the sausage can be made ahead too!
Ingredients: Makes 20 mini biscuit cups
1 package of 10 biscuit Juniors
1 package of breakfast sausage, with the casing removed
1 package country gravy
(milk according to the gravy)
1 cup coffee
Preheat the oven to 350-degrees. Flip a mini muffin tin upside down and spray with non-stick spray.
Pop the biscuits open and carefully divide each in half. Lay each half of a raw biscuit onto an inverted muffin well and skip every-other one so they don’t run together.
Bake for 4-5 minutes in two batches.
Pan fry the sausage. Cook through and drain the grease.
Prepare the gravy according to the package in the pan from the sausage. Reduce the milk called for by 1/4 and substitute with coffee. Add in lots of cracked black pepper then the sausage.
Serve and enjoy!
They were really cute! I liked the gravy to get spiced up a bit since I didn’t make it from scratch. Keep an eye on those biscuits! As halfsies they cook quickly. They’d work well with jumbo ones on a regular size muffin pan too.
I took my Mom for a birthday breakfast at a spot between us and knew I couldn’t turn down their breakfast sandwich special. It was on Texas toast which seemed so fun! I kept these quite simple as egg & cheese for a meat-less weeknight dinner with some tots in the toaster oven. I’d totally make these bfast sandwiches again and load them up with tomato, bacon, spinach, or whatever.
Ingredients: (per sandwich)
2 pieces of Texas toast
1 slice cheddar
(add in bacon/sausage/spinach/sliced tomato/etc)
Toast the Texas toast according to the package.
Fry and egg. Flip it and add the cheese. Reduce the heat and cover with a pot cover to melt.
I like the yolk to run and this doughy toast is perfect to soak it all up. Tots in the toaster oven meant dinner was QUICK and didn’t heat up the whole house. The little one gobbled some up for his 2nd dinner. The babe is a carb-lover so he’d be happy with bites of Texas Toast the next time I toast up the remaining pieces. One would be plenty so an open-faced one would be nice too.
I lean savory for breakfast 99% of the time but then I got this pb + nutella + french toast in my head and just couldn’t shake it. “I mean I could but why would I want to” . Sorry, that part of the song gets stuck in my head so I figured I’d stick it in yours.
The easiest way to stuff french toast is to make a sandwich, and french-toast-ify it. Yup, that’s a thing. I made this for breakfast on Father’s Day..though it was just Mr. J and me for bfast. The little guy slept until 9:45am that Sunday. We’re so lucky. Normal is a bit more like 8am, which is also lovely. This was such a fast breakfast to make. It doesn’t even need to be a special occasion!
Peanut Butter & Nutella Stuffed French Toast (for 2)
4 slices of bread (I used oatmeal bread)
4 tablespoons of peanut butter
3 tablespoons of nutella
2 tablespoons of butter
1/2 cup milk
1/2 teaspoon cinnamon
1/2 teaspoon vanilla or almond extract
2 tablespoons maple syrup (plus more for serving)
Assemble the peanut butter and nutella sandwiches.
Preheat a large skillet or griddle pan to medium heat and add in the butter.
Whisk together the eggs, milk, cinnamon, extract, and maple syrup.
Dunk each sandwich into the egg mixture, flipping once, to fully saturate.
Pan fry in the butter, flipping once to fully cook each side.
Serve with more syrup and enjoy!
We enjoyed this on the deck with coffee (and the baby monitor) on a beautiful morning. I love these two flavors together and thought it was a really great treat. It fueled us up before an adventure to pick strawberries. Yum.
These are pigs in blankets minus the hot dog. This hardly warrants a recipe, but these are easy, delicious, and fun to serve. What else is there? Serve with some fruit and you have instant breakfast.
maple breakfast sausage links
Pan fry the sausages until cooked through. (Do this prep the night before for an even faster breakfast!)
Preheat the oven to 350-degrees. Pop open the roll of crescent rolls. Gently unroll the triangles and lay a sausage link onto the wide end.
Roll the dough around the sausage and keep rolling to the point.
Bake according to the crescent roll package, 9-12 minutes.
Serve with maple syrup for dipping. Enjoy!
I love these. I made them awhile back for a group brunch and loved them for the a) ease and b) crave-ability factor. I made these again and they were a hit. The little one had already had breakfast and then sat with us and gobbled a few bites and then ate a whole one himself.
I’ll always pick savory breakfast over sweet BUT I was inspired by all the yogurt flavors out there and I did pretty well to give the impression of Cherry Cheesecake without too much sugar. It’s just a fruit topping (thickened, without sugar), vanilla Greek yogurt, and a crumble as the crust (with some sugar). I prepped the crumble and the cherries on Sunday and this made for a delightful Monday morning.
Another way to speed this up even more, would be to use granola for the crumble.
2 tbs butter
1 cup Old Fashioned Oats
1/4 cup brown sugar
2 cups dark cherries, pitted (frozen & chopped)
1 tsp cornstarch + 2 tsp water (or skip and substitute 2 tbs fruit jam)
1 1/2 cup Vanilla Yogurt
In a medium skillet, melt the butter over low heat. Then add the oats, flax seed, and brown sugar. Stir.
In a small saucepan, add the cherries and cornstarch mixture (or substitute fruit jam) over medium heat. Stir and cook for 5 minutes until gently bubbling. Remove from the heat and let cool.
Stir the crumble until coated and spoon onto a sheet of wax or parchment paper to cool and harden.
When the crumble is cool and not tacky to the touch (20-ish minutes) break into chunks. Store in an airtight container or ziplock bag until serving.
Serve the crumble on the bottom, some vanilla greek yogurt, and cherries on top. Enjoy!
I loved this. I wish I had more cherry mixture and more crumble! I ate it twice and was so happy to wake up to it. This definitely feels like a treat! It has the impression of dessert, but I kept the cherry mixture tart and tasting like real cherries without any sugar. The crumble had a nice nuttiness without costing $1,000 for lots of nuts. I’d probably toast some and add them next time. It seemed a bit more filling than just yogurt for breakfast.
Winner winner with a cherry on top.