Holiday Breakfast Buffet

 

Breakfast Bundt Cake

Author: The Typical Mom

Ingredients

• 2 cans refrigerated biscuits Grands is best (or 2 cans regular if you want it less bready)
• 5 eggs
• 1 c bacon bits or crushed precooked bacon
• 2 c cheddar cheese shredded, sharp is great
• Salt and Pepper to taste
• 1/2 onion diced

Instructions

• Preheat oven to 350 degrees. 
• Cut each biscuit to 6 pcs. and put in a bowl. 
• Whisk eggs and add salt pepper, and any diced onions or scallions if you so desire, pour over biscuits. 
• Cook your bacon, crumble, then add to bowl with biscuits. 
• Shred your cheese and add to bowl. 
• Use a spoon or hands to gently mix the biscuits and items in mixture keeping pcs. of biscuits in tact. 
• Spray inside of bundt pan WELL with non stick spray. 
• Pour mixture into your pan and spread around the pan evenly. 
• Bake for approx. 40 minutes or until a beautiful brown color is on the top. Cool before serving. Loosen sides well before flipping over so it slides out.

Nutrition

Serving: 4oz | Calories: 515kcal | Carbohydrates: 45g | Protein: 18g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 1236mg | Potassium: 324mg | Fiber: 1g | Sugar: 3g | Vitamin A: 345IU | Vitamin C: 0.4mg | Calcium: 223mg | Iron: 3.7mg

The Typical Mom thetypicalmom.com

As seen on: Jessica O'Donahue   https://youtu.be/j6JScbFLbvc?si=stIP6zI52sVD-24W

Ingredients

For the Sausage Gravy:

• 1 lb. 

  breakfast sausage, such as Jimmy Dean

• 1/4 c. 

  unsalted butter

• 1/3 c. 

  all-purpose flour 

• 4 c. 

  whole milk

• 1 tsp. 

  seasoned salt

• 1 tsp. 

  ground black pepper

For the Casserole:

• 6 

  large eggs

• 1/2 c. 

  whole milk

• 2 c. 

  shredded cheddar cheese, divided

• 1/2 tsp. 

  kosher salt

• 1/4 tsp. 

  ground black pepper

• 2 

  12-oz. cans refrigerated biscuits

• For the Sausage Gravy: Add the sausage to a large skillet over medium heat. Cook, stirring occasionally, until the sausage is browned and crumbly, 8 to 10 minutes. Using a slotted spoon, remove the sausage to a plate; leave drippings in pan. Add butter; reduce the heat to medium-low to let melt. Sprinkle the flour over the sausage drippings, stirring to combine. Let cook for 2 minutes, stirring occasionally, until the flour is lightly toasted.
• 2While stirring, pour in the milk. Increase the heat to medium-high, stirring occasionally. Once the mixture boils and thickens, reduce the heat to medium-low. Add the seasoned salt and black pepper; let simmer for 8 to 10 minutes, stirring occasionally, until thickened. Set aside.
• 3For the Casserole: Preheat the oven to 350°. Whisk the eggs, milk, 1/2 cup cheese, salt, and pepper in a medium bowl; pour into a 13-by-9-inch baking dish. Reserve 1/2 cup of the sausage, and sprinkle the remainder over the eggs. Arrange the biscuits in the baking dish in an even layer. Drizzle half of the gravy over the biscuits; sprinkle with the remaining 1 1/2 cups cheese and the reserved 1/2 cup sausage.
• 4Bake until the biscuits are cooked through and the top is toasted, 30 to 35 minutes. Reheat the remaining gravy. Drizzle some over the casserole and serve any remaining gravy on the side.

Nutella-Stuffed French Toast

Submitted by Anne Tomlinson

Prep Time:

 

10 mins

Cook Time:

 

5 mins

Total Time:

 

15 mins

Servings:

 

2

Ingredients

• 2 tablespoons chocolate-hazelnut spread (such as Nutella), or more to taste

• 4 slices cinnamon bread (such as Pepperidge Farm)

• ¼ cup milk

• 1 large egg, beaten

• ¼ teaspoon vanilla extract

• cooking spray

Directions

1. Gather all ingredients.

2. Spread 1 tablespoon chocolate-hazelnut spread onto one side of each of 2 slices cinnamon bread; top each with another bread slice to make 2 sandwiches.

3. Whisk together milk, beaten egg, and vanilla in a shallow bowl until smooth. Soak each sandwich in milk mixture until bread is moistened, about 15 seconds per side.

4. Coat a nonstick pan with cooking spray and heat over medium-high heat.

5. Cook sandwiches in the hot pan until browned on the bottom, about 2 minutes. Flip sandwiches and continue cooking until the other side is browned, about 1 minute more.

Nutrition Facts

             

Calories296
Total Fat 13g
Saturated Fat 3g
Cholesterol 95mg
Sodium 296mg
Total Carbohydrate 40g
Dietary Fiber 4g
Total Sugars 18g
Protein 11g
Vitamin C 0mg
Calcium 49mg
Iron 2mg
Potassium 80mg

Grandma Gravy

as seen on: B Wood Cooks

https://youtu.be/CjHPMy0Kl6A?si=UaSruIUn_ksRn1Q3

Ingredients:

• 2 packs #sausage
• 1/2 cup flour
• 2 cups whole milk (add a little at a time) mixed with 2 cups half and half (extra creaminess-optional)
• Season to your liking

Instructions: 1. Brown the sausage, then add the flour and mix well for 2 to 3 minutes. 2. Gradually add the milk, followed by the seasoning. 3. Enjoy your delicious sausage gravy for the win #easyrecipe #cooking #subscribe #nostalgia

Cream Cheese-Stuffed French Toast with Strawberries

https://www.allrecipes.com/recipe/280159/cream-cheese-stuffed-french-toast-with-strawberries/

Ingredients

• 1 pound bread, cut into 1/2-inch cubes

• 1 tablespoon unsalted butter, softened

• 2 cups sliced fresh strawberries

• 1 (8 ounce) package cream cheese, softened

• 6 large eggs

• 2 cups half-and-half

• 1 cup heavy cream

• 1 tablespoon white sugar

• ½ teaspoon ground ginger

Streusel Topping:

• ⅔ cup white sugar

• ½ cup all-purpose flour

• 4 tablespoons unsalted butter, softened

• 1 teaspoon ground ginger

Directions

1. Preheat the oven to 300 degrees F (150 degrees C). Place bread cubes on a baking pan.

2. Toast bread cubes in the preheated oven until dry and golden brown, about 20 minutes. Remove and let cool slightly, about 10 minutes.

3. Grease a 9x13-inch casserole dish with softened butter. Add bread cubes, strawberries, and cream cheese dollops randomly to the dish.

4. Whisk eggs, half-and-half, cream, sugar, and ginger together in a separate medium bowl. Pour egg mixture over bread and strawberries, wrap with plastic wrap, and refrigerate, 8 hours to overnight.

5. Remove casserole from the refrigerator 1 hour before baking.

6. Preheat the oven to 350 degrees F (175 degrees C).

7. Make the streusel topping by mixing sugar, flour, butter, and ginger with a fork until moist crumbs form.

8. Bake in the preheated oven until set, about 30 minutes. Sprinkle streusel on top. Continue baking until top is golden, about 30 minutes more. Let rest for 10 minutes before serving.

Cook's Note:

I used dinner rolls to make the bread cubes.

Nutrition Facts

             

Calories440
Total Fat 27g
Saturated Fat 16g
Cholesterol 168mg
Sodium 373mg
Total Carbohydrate 40g
Dietary Fiber 2g
Total Sugars 15g
Protein 10g
Vitamin C 16mg
Calcium 147mg
Iron 3mg
Potassium 211mg

Tater Tot and Bacon Breakfast Casserole

Submitted by SPezz

 Tested by Allrecipes Test Kitchen

Prep Time:

 

10 mins

Cook Time:

 

1 hr 5 mins

Total Time:

 

1 hr 15 mins

Servings:

 

8

Yield:

 

1 (13x9-inch) dish

Ingredients

• 1 pound bacon, diced

• 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots)

• 12 large eggs

• ½ cup milk

• 1 pinch salt

• ⅛ teaspoon ground black pepper

• 2 cups shredded Cheddar cheese

• 
  

Directions

1. Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).

2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain bacon on paper towels.

3. Spread bacon into the bottom of a 9x13-inch baking dish to cover. Spread potato nuggets over the bacon.

4. Beat eggs, milk, salt, and pepper together in a bowl; pour over the layer of potato nuggets.

5. Top with cheddar cheese and bake in the preheated oven until hot in the center, about 1 hour.

6. Serve hot. Enjoy!

Nutrition Facts

             

calories522
total fat 36g
saturated fat 13g
cholesterol 330mg
sodium 1190mg
total carbohydrate 30g
dietary fiber 3g
total sugars 2g
protein 27g
vitamin c 1mg
calcium 264mg
iron 2mg
potassium 550mg

Cheesy Grits

https://www.allrecipes.com/recipe/277285/cheesy-grits/

Submitted by elljoymit

Prep Time:

 

5 mins

Cook Time:

 

10 mins

Total Time:

 

15 mins

Servings:

 

4

Ingredients

• 4 cups water

• 1 teaspoon salt

• 1 cup uncooked quick-cooking grits

• 1 cup shredded Cheddar cheese

• ½ cup shredded Parmesan cheese

• 2 tablespoons unsalted butter

• ground black pepper to taste

Directions

1. Bring water and salt to a boil in a saucepan. Whisk in grits, reduce heat to medium-low, and cook until thickened, 5 to 6 minutes. Remove from heat.

2. Stir in Cheddar, Parmesan, and butter until combined and cheeses melt. Season with pepper; serve immediately.

Nutrition Facts

             

Calories353
Total Fat 19g
Saturated Fat 11g
Cholesterol 54mg
Sodium 958mg
Total Carbohydrate 32g
Dietary Fiber 1g
Total Sugars 1g
Protein 14g
Vitamin C 0mg
Calcium 326mg
Iron 2mg
Potassium 101mg

Homemade Eggnog

https://tastesbetterfromscratch.com/wprm_print/homemade-eggnog

Ingredients

• 12 large egg yolks
• 1 cup granulated sugar
• 2 cup heavy whipping cream
• 4 cups milk
• 1 teaspoon ground nutmeg
• pinch of salt
• 0.5 teaspoon vanilla extract
• ground cinnamon , for topping
• alcohol optional, see note

Instructions

• Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
• In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer. 
• Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs. 
• Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. 
• Whisk constantly for a minute or so, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
• Remove from heat and stir in the vanilla, and alcohol*, if using.
• Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap. 
• Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
• Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.
• Store homemade eggnog in the fridge for up to one week.