Breakfast Casserole!!

I got this recipe from Doug's cousin Cherie.  They have it for breakfast Christmas morning, it's been a tradition in their family for years.  Her brother posted it on their blog Our Family Treat.  I LOVE their blog and find lots of fun recipes there.  This is their picture of the casserole.  I ABSOLUTELY LOVED it!!  We made the ham one for Christmas and the sausage one for New Years at my moms and they are soo good:)  Thanks Cherie for sharing a fun tradition that I would like to make ours!!!!

Breakfast Casserole -
12 slices of bread

18 oz of grated cheese

1 pound of your favorite meat

Veggies

8-10 Eggs

Salt and Pepper

Butter

Directions: Butter all slices of bread. Place 6 slices of bread, buttered side down in a 9 x 13 pan. Then top with grated cheese, meat and veggies. Then place the other 6 slices of bread, buttered side up on the top. Beat 8-10 eggs in a bowl, with salt and pepper. Pour the eggs over the whole casserole...make sure to get all the bread covered with eggs. Cover the pan in foil and refrigerate over night. Bake at 350 for 1 1/2 hours (30 of which is without the foil). 

Tip: We make two different kids...one with chedder cheese, ham and sometimes we add onions. And then on the other one we use pepper jack cheese, breakfast sausage and peppers. Feel free to experiment!

Monkey Bread!

For our first day of school we decided to make a fun, yummy breakfast.  My mom makes this A LOT for her Seminary students and it's VERY easy.  I know you probably have had it but this is our version and it's good AND great to make the night before!! 

So now it's our new Back to School tradition...

MONKEY BREAD --

24 Rhodes dinner rolls - frozen*

1/2 c. butter

1/2 c brown sugar

1 sm. pkg butterscotch pudding - the kind you cook not instant

4 tsp. cinnamon

Melt butter, sugar, pudding and cinnamon in saucepan till dissolved - don't cook longer.  Place rolls in bottom of greased bundt pan and pour mixture over.  Cover and leave out on counter over night to rise.

Preheat oven to 350* and bake for 30 minutes.

*I accidentally bought Texas Rolls so I just added about 14-16 rolls to the pan and it definitely rose too high and didn't coat them very well.  BUT they sure tasted YUMMY!!!!   Just an FYI:)

EMJOY!

-:-Roasted Banana Cinnamon Rolls-:-

I made these YUMMY rolls today-mmmm!!

But I am going to post Picky Palate's photo cause mine definitely didn't look as pretty;)

I mixed up the butter so they were pretty buttery and I didn't let my banana's cool enough - that's what happens when you have a grumpy baby wanting your attention while your baking - lol!!

Boy did they sure taste DELICIOUS though --

Roasted Banana Cinnamon Rolls

2 ripe bananas cut into 1/4 inch slices
2 Tablespoons butter, cut into small pieces
2 Tablespoons brown sugar
1 roll Pillsbury French Bread Loaf
4 Tablespoons softened butter
1/2 Cup brown sugar
1 1/2 Tablespoons ground cinnamon
1 Cup powdered sugar
3-4 Tablespoons heavy cream

1. Preheat oven to 425 degrees F. Place banana slices and cut up pieces of butter into a small baking dish. Sprinkle with brown sugar and bake for 25 minutes or until golden and bubbly. Remove and let cool for 10 minutes. Next, use a fork to smash roasted bananas until well combined.

2. Unroll Pillsbury French Bread dough into rectangle. Spread with softened butter and sprinkle with brown sugar and cinnamon. Place dollops of roasted banana mixture evenly over top. Starting from long end, roll up into log shape. Using a sharp knife, cut 1 inch slices and place onto a silpat or parchment lined baking sheet. Bake for 25-30 minutes or until just turning golden brown. Remove and let cool for 10 minutes.

3. Whisk powdered sugar and heavy cream until combined; drizzle over top of warm rolls.
12 rolls

○POP UP Pancakes○

P.S. THESE ARE YUMMY!!  Huge, huge hit at our house:)  So easy!  My husband keeps ranting and raving about them!!  They remind us of crepes.  Try them...you won't regret it;)
I found these over at Make and Take and I think we need to have them for dinner next week:) MMMMMM

Pop Up Pancake Recipe – makes 24 muffins or fills a 9×13 baking pan
1 cup milk
1 cup flour
6 eggs
1/4 cup melted butter
dash salt
Preheat oven at 400*
I like to blend all the ingredients in my blender. I have tried to whisk it or even use the electic mixer, but it seems to get the most smooth with a blender. Then grease your muffin tins or baking pan. My mom likes to bake these in a jelly roll pan.
Bake them for 15 minutes, or until puffy and golden on top. Use a knife to pry them out, hopefully they were greased well enough and should pop right out.
Now they are ready for toppings. I love syrup, powdered sugar, and fruit. You could even use fresh Strawberry Jam. We usually load it all on and dive in. What do you use to top your pancakes with? Maybe peanut butter or honey?

BuTtErMiLk SyRuP -mmm sounds good huh??

For the twins 5th Birthday Party at the beginning of August we served waffles - it was a Lego Party for the boys. I made our family's famous BUTTERMILK SYRUP - mmm it's so yummy!! So I promised I would post the recipe for everyone. Sorry it's a little late...

BUTTERMILK SYRUP--

• 1/2 c. butter
• 1-1/2 c. Sugar
• 3/4 c. Buttermilk
• 2 Tbs Corn Syrup
• 1 tsp Baking Soda
• 2 tsp Vanilla

Combine everything except vanilla and soda in a saucepan and bring to boil. Remove and stir in vanilla and soda...be careful it may foam up and over your pan. Serve warm over pancakes or waffles. ENJOY!!

{CREAMED EGGS ON TOAST}

This has been a tradition in my family since I was little and it just isn't Easter without making it. It's fun to serve for breakfast after searching for eggs all morning and the dyed eggs turn the mixture many exciting different colors. Hope you enjoy it as much as my family does!!

White Sauce:
1/2 c. Butter
3/4 c. Flour
Milk
1 1/2 dozen Hard Boiled Eggs
Melt butter in pan, stir in flour - it will make a paste. Stir in a little milk at a time to thin out, keep stirring till it gets thick, than add more milk. I don't really measure it, just keep adding little at a time till it gets smooth with no lumps. You need to keep cooking and stirring to cook down the flour mixture. This gets rid of the flour taste. Add salt and pepper to taste (my mom usually doesn't use as much salt but my husband likes it to taste not so bland so he adds quite a bit - up to you). Over the years I have played with my white sauce to get it as good as we like it, so if you have better measurements and directions for a white sauce let me know?!
Peel and grate your hard boiled eggs into the mixture and stir till warmed through.  Serve over toast.  I usually use about 1 1/2 dozen eggs for this amount. It feeds 5-6 people. ENJOY!!
(my brother-in-law enjoys this sprinkled with some tobasco sauce - hehehe)

♥CrOcKpOt BrEaKfAsT cAsSeRoLe♥

Recipe...
32 oz. frozen or freshly grated hashed browns (we baked our own potatoes first, then grated them)
1 cup of your favorite salsa
1 lb. turkey sausage (pre-cooked bacon would work too!)
2 C. shredded cheese
One dozen eggs
1 C. milk
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of dry mustard
Grate/place the hashed browns in the bottom of a lightly sprayed crockpot. Pour salsa on the potatoes. Crumble sausage or bacon on the hash browns; sprinkle cheese on top. Mix the eggs, milk, salt, pepper, and dry mustard. Pour eggs over the entire mixture. Cover and cook on low for 10 hours - and ENJOY!
Give it a try! Or modify the recipe to make it tasty for your family!

Recipe's that need to be tried...

As I was searching today I came across these two recipes that sound YUMMY and I can't wait to try them...I will let you know if they are keepers!! :)

SCRAMBLED EGG MUFFINS
1/2 lb. bulk pork sausage (or bacon or ham)12 eggs1/2 C. chopped yellow onion1/4 C. chopped green pepper (optional)1/2 tsp. salt1/4 tsp. pepper1/4 tsp. garlic powder1/2 C. shredded cheddar cheese
Cook sausage over medium heat until no longer pink; drain. Beat eggs in a bowl ad then add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese. Spoon by 1/3 cupfuls into greased muffin cups and bake for 20-25 minutes at 350 degrees or until a knife inserted into the center comes out clean.

BLUEBERRY KUCHEN1 1/2 C. all purpose flour3/4 C. sugar2 tsp. baking powder1 1/2 tsp. grated lemon peel1/2 tsp. ground nutmeg1/4 tsp. salt2/3 C. milk1/4 C. butter, melted1 egg, beaten1 tsp. vanilla extract2 C. frozen or fresh blueberries
TOPPING:3/4 C. sugar1/2 C. flour1/4 C. butter
Combine first 6 ingredients in a mixing bowl. Add milk, butter, egg & vanilla and beat for 2 minutes or until well blended. Pour into a greased 9x13 baking pan. Sprinkle with blueberries. Combine sugar, flour and butter in a small mixing bowl and toss with a fork until crumbly; sprinkle over blueberries. Bake at 350 degrees for 40 minutes or until lightly browned.