topic Re: Make Ahead Breakfast ideas in Kitchen

Make Ahead Breakfast ideas

Coco Butter Bean — Tue, 12 Aug 2014 18:59:37 GMT

I know there are many breakfast casseroles that you can put together the night before and bake in the morning. I am traveling to a friend's lake house for the weekend and have offered to make breakfast for 8 on Sunday. Is there anything I can make on Friday before we go that I can reheat on Sunday? I don't want to be chopping and mixing and fixing that morning. Can I pre-bake a casserole and reheat? Temp and for how long? I'm an idiot when it comes to this stuff!

Re: Make Ahead Breakfast ideas

Poodlepet2 — Tue, 12 Aug 2014 20:38:04 GMT

Hmmm...I guess you could make a casserole type dish, but in my experience, when I have made custard based dishes, they tend to be on the dry side when reheated. You could make a strata:there are a million recipes online. A strata is typically bread-or potatoes in a custard base (eggs and milk) sprinkled with cheese, bacon, ham or sausage. You could add vegetables like onions, mushrooms and bell pepper-spinach is great too. You make alternating layers and bake. What I would do is saute the vegetables and have those ready to go. If you are using bacon or sausage, ditto. For ease, buy prepared grated cheese. Bring milk and eggs(you will be either hand mixing the custard or popping it into a blender). All you would have to do is assemble it the night before, pop it in the fridge and it's ready to be baked in the morning.

Another idea is a French toast casserolence again, online recipes abound. To balance it out, I would serve some kind of easy to prepare breakfast meat.

I think a nice fruit salad would go well with both of the above dishes. Hope this helps,

Poodlepet

Re: Make Ahead Breakfast ideas

HonnyBrown — Tue, 12 Aug 2014 21:36:28 GMT

I looked at my make ahead breakfast recipes on Saturday!

You can assemble the potatoes or bread, meat, cheese, etc. on Friday and keep it cold. Then pour your custard on Saturday night and refrigerate it.

Re: Make Ahead Breakfast ideas

Coco Butter Bean — Tue, 12 Aug 2014 21:36:47 GMT

On 8/12/2014 Poodlepet said:
Hmmm...I guess you could make a casserole type dish, but in my experience, when I have made custard based dishes, they tend to be on the dry side when reheated. You could make a strata:there are a million recipes online. A strata is typically bread-or potatoes in a custard base (eggs and milk) sprinkled with cheese, bacon, ham or sausage. You could add vegetables like onions, mushrooms and bell pepper-spinach is great too. You make alternating layers and bake. What I would do is saute the vegetables and have those ready to go. If you are using bacon or sausage, ditto. For ease, buy prepared grated cheese. Bring milk and eggs(you will be either hand mixing the custard or popping it into a blender). All you would have to do is assemble it the night before, pop it in the fridge and it's ready to be baked in the morning.

Another idea is a French toast casserolence again, online recipes abound. To balance it out, I would serve some kind of easy to prepare breakfast meat.

I think a nice fruit salad would go well with both of the above dishes. Hope this helps,

Poodlepet

Thanks for your suggestions -- I really appreciate it! I thought about a casserole drying out when reheated, so I will avoid that. You've given me a starting point!

Re: Make Ahead Breakfast ideas

Drythe — Tue, 12 Aug 2014 21:38:53 GMT

I love make ahead French Toast.

In my family we call it 'Night Before Christmas French Toast' because we always make it Christmas Eve and have it for Brunch on Christmas Day.

Re: Make Ahead Breakfast ideas

Cupcake123 — Wed, 13 Aug 2014 19:03:17 GMT

Unroll a can of crescent rolls and press into lightly greased baking dish to form crust.

Cook a package of sausage links until done. Cool and cut each link into bite sizes and place on top of crust.

Top with 3 T. chopped onion and 3 T. chopped green/red/or yellow bell pepper. Add more or less depending on your favorite. (At Christmas time it's fun to use red and green.)

Top vegetables with 2 cups of shredded Monterey Jack or Cheddar cheese.

Cover with plastic wrap and place in refrigerator overnight.

Beat 6-8 eggs with small amount of milk. Add 1/4 tsp. salt and 1/4 pepper or to taste. Cover and refrigerate.

The next morning pour egg mixture over cheese and bake at 325 degrees for appromixately 30-35 minutes or until hot and center of casserole has set.

I've made this for my family many times. Very Good!

Re: Make Ahead Breakfast ideas

Sooner — Wed, 13 Aug 2014 19:50:45 GMT

For a strata take the ingredients and assemble Saturday night for Sunday morning. I don't think they would be too good if you kept them longer. They are so easy to put together.

Re: Make Ahead Breakfast ideas

chrystaltree — Wed, 13 Aug 2014 19:59:07 GMT

Go to Allrecipes.com and search for breakfast casseroles. There are tons of them.

Re: Make Ahead Breakfast ideas

bells4me — Fri, 15 Aug 2014 00:02:49 GMT

I made an excellent one with a Bisquick recipe. I would brown the sausage, grate the cheese, etc & transport it, but would not put it together till Sunday morning. It would only take 5 min.

Re: Make Ahead Breakfast ideas

ChynnaBlue — Fri, 15 Aug 2014 00:23:34 GMT

I make a pot of quinoa with pecans, dried cranberries, and cinnamon. I make a pot twice a week and scoop out enough for a bowl every morning. I put some milk on it and microwave it and it's good to go. Here's the recipe I use:

Quinoa Breakfast Bowl

Make this recipe ahead, then scoop a serving into a microwave-safe bowl, top with milk, and microwave 1 minute, or until hot.

Ingredients

2 cups 1 percent low-fat milk

1 cup quinoa

1/3 cup dried cranberries or raisins

1 tablespoon butter

1/3 cup chopped toasted pecans

1 tablespoon honey or brown sugar

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

Chopped toasted pecans, warm milk, honey or brown sugar (optional)

Instructions

Bring milk to a boil in a medium saucepan. Stir in quinoa, cranberries and butter. Cover, reduce heat and simmer until quinoa is tender and liquid is absorbed, about 15 minutes. Remove from heat. Stir in pecans, honey, salt, cinnamon and nutmeg.

Spoon quinoa mixture into four bowls. Top each serving with additional chopped pecans, milk, honey or brown sugar.

Recipe courtesy of the Georgia Pecan Commission.

Source

Re: Make Ahead Breakfast ideas

lovesrecess — Fri, 15 Aug 2014 00:28:04 GMT

On 8/13/2014 Cupcake123 said:
Unroll a can of crescent rolls and press into lightly greased baking dish to form crust.

Cook a package of sausage links until done. Cool and cut each link into bite sizes and place on top of crust.

Top with 3 T. chopped onion and 3 T. chopped green/red/or yellow bell pepper. Add more or less depending on your favorite. (At Christmas time it's fun to use red and green.)

Top vegetables with 2 cups of shredded Monterey Jack or Cheddar cheese.

Cover with plastic wrap and place in refrigerator overnight.

Beat 6-8 eggs with small amount of milk. Add 1/4 tsp. salt and 1/4 pepper or to taste. Cover and refrigerate.

The next morning pour egg mixture over cheese and bake at 325 degrees for appromixately 30-35 minutes or until hot and center of casserole has set.

I've made this for my family many times. Very Good!

we call this Christmas pizza because I use strips of red and green pepper and Monterey jack cheese; sausage, and eggs and bake in a pizza pan.

Re: Make Ahead Breakfast ideas

Tallgal — Fri, 15 Aug 2014 00:40:59 GMT

I found this recipe on the internet. I have made it twice once I used sausage, used my regular muffin pan, which makes 12 muffins, after baking I placed the frittatas in the refrigerator and we were able to eat for a couple of days. We warmed them up in the microwave.

Bacon and Cheese Frittatas

Recipe yields 8 regular size frittatas or 30-40 minis

Recipe

-8 eggs

-1/2 cup milk

-1/2 tsp pepper

-1/4 tsp salt

-6 oz pork or turkey bacon, cooked and chopped

-1/2 cup cheddar cheese

-2 tsp dried parsley

-additional vegetables if desired

1. Preheat oven to 375 degrees

2. In a large bowl, combine the eggs and milk. Mix well until eggs are completely scrambled. Add the pepper and salt; stir until well combined. Stir in the bacon, cheese and dried parsley.

3. Pour mixture into greased regular-sized muffin cups, filling almost to the top. Bake for 15-18 minutes, or until the frittatas are puffy and set and just starting to turn golden around the edges. Remove immediately from muffin pan and server.

**Note:these frittatas freeze well. Just put them on a baking sheet, sides not touching, and freeze for an hour or two. Remove them from the sheet and transfer to a freezer-safe ziploc bag. To reheat, bake at 375 until warmed through (or zap in the microwave...much quicker)