Recipes

[Calcgirl]

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@beach-mom wrote:

@Calcgirl - An easy solution is a sausage and cheese casserole with some fresh fruit. You could also do a French Toast blueberry casserole and maybe some mini quiches. I've made so many!

This time of year a pumpkin bread loaf or pumpkin muffins would be good too. Or you could serve mini bagels and flavored cream cheese spread.

Easy Breakfast Casserole 

1 roll Jimmy Dean mild sausage 

6 slices cubed bread 

1 tsp. mustard 

1 tsp. salt

2 c. milk

4 eggs 

1-8 oz. bag shredded sharp Cheddar cheese 

 Brown sausage and drain. In 9 X 13" pan layer bread, sausage, and cheese. Mix mustard, salt, milk, and eggs. Pour over sausage mixture.

Refrigerate overnight. 

Preheat oven to 350 degrees. Cover with foil and bake for one hour. Uncover and bake 10 minutes more. 

This is the other one I thought of that I have made often. I got the recipe here from @JeanLouiseFinch ! It's so good!

Blueberry Cream Cheese French Toast Casserole     

12 slices of bread, any kind (I used a long skinny loaf of Fr. Bread and it was perfect - thick slices and discard the heels)
2 pks. Cream cheese, room temp.
1 C. blueberries, fresh or frozen
12 Lg. eggs
1/3 C. maple syrup (the real thing)
2 C. Milk

***Note – I think a hearty kind of “white” bread is required to stand up, so to speak, – French, Brioche, maybe Challah – nothing like Wonder Bread or soft white sandwich bread…blech!

Directions

1. Spray 9 X 13 inch dish with Pam. Cut or tear bread into large, rustic cubes and arrange in the bottom of dish

2. Cut up cream cheese into 1" cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.

3. In mixing bowl, combine 12 eggs, 2 cups milk, 1/3 cup maple syrup. Slowly pour this mixture over the bread, cream cheese and blueberries - make sure you cover everything evenly and not too much in any particular spot so you don't get a soggy result after baking. Cover with foil and refrigerate overnight.

4. The next morning preheat oven to 350°. Take casserole out of the refrigerator. Place covered casserole in a 350° oven and bake for 35-40 minutes. Then uncover and bake for another 25-30 minutes or until top is a golden brown and the center is set.

5. While the casserole is baking, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over top of casserole.

6. Prep time: 30 mins. to put everything together. 8-24 hours - refrigerate several hours or overnight until bread is soaked through with egg, milk mixture. Cook time: 1 hr. - 1 hr. 15 mins.

Blueberry Sauce:
(You can make this ahead of time and refrigerate, then warm up before serving or you can make it while the casserole is baking.)

- 1 C. sugar
- 2 Tbsp. cornstarch
- 1 C. water
- 1 C. blueberries, fresh or frozen
- 1 Tbsp. butter (I use real)

1. Stir together 1 cup sugar and 2 Tbsp. cornstarch in a medium sauce pan. Add 1 cup water and stir until smooth. Stir well so cornstarch won't be clumpy. Heat to boiling and stir 2-3 minutes until thickened.

2. Add 1 cup blueberries; simmer for 8-10 minutes, stirring occasionally until blueberries just start to burst. Don't let them all burst.

3. Turn heat off the blueberry sauce and stir in 1 Tbsp. butter. If making in advance, store in plastic or glass container and refrigerate until ready to use.

Serves 8

*** I have made this for a crowd. I'm used to it. At breakfast, people sometimes don't take a lot. For 30 people I might make both - maybe doubling the first recipe (because it's easier). But I think you'll be safe if you put other things out.  

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Thank you!

[Calcgirl]

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@Group 5 minus 1 wrote:

PEO is this a sorority? If it is, I am a member.

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Yes! Hello sisiter.

[Calcgirl]

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@walker wrote:

For a large group, catering is definitely the way to go.  But, this may not be an option for you. Buy premade breakfast items at a store...mini-quiches, etc, heat and eat.  You said you are co-hosting so if the host is helping with food that is good.  I would FIX AS MUCH AHEAD as possible!  And, I would deliver a day ahead to be refrigerated and cooked in morning at host's home...if ok with her. (If refrigerated ahead, allow extra cooking time.). The "morning of" will be less stressful. Keep it simple as most women eat lighter than if this included men in the group.  You know the group and can take ideas from past breakfast gatherings.

I like egg casseroles, mini-muffins, bagels (for women...smaller type) mixed fruit bowl, coffee cake, things easy to eat.   Those who don't care for an egg dish will have fruit and muffins, etc.  Look online for ideas as well...especially non-egg dishes/ideas.  

I have a good egg casserole made with ham...easy to fix ahead...will post if you would like it.  Also, sausage and apple dish that is good.

Ms Walker, I would appreciate your sharing the egg casserole with ham. Thank you!

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[Calcgirl]

Thank you ladies for your suggestions.  At every meeting the host is responsible for set up of the meeting, and beverages. Then two others ( you only do it once per year) are the cohosts and bring food. Generally the food items are some sort of egg dish, sweet breads and fruit, etc.   Buffet style. We have about an hour to socilaize and eat before the formal meeting begins.   I am relatively new and this is my first time cohosting.  I just thought I would come here and get ideas.  I will definitely discuss the menu and who is bringing what with the other cohost.  P.E.O. is a philanthropic sisiterhood that does fund raising, etc to help women of all ages in their educational pursuits, and various community service projects.  We also have social events with our members. 

[Sakuya]

If you're going to make food yourself, everything can be made ahead of time. Do you have a Nesco?

I went to a shower recently and there was an egg dish in a Nesco that you just used the spatula to slice out the size you wanted. Another warmer had sliced small red potatoes, broccoli and other veges cooked way down. Very good. There was little sausage muffins that had been made ahead of time. In muffin cups so were room temp. Host said made with bisquick and sausage. There were plastic drink cups filled with fruit. Also there were two different types of homemade bread that was in slices. Banana with chocolate chips and a cinnamon one. Host said breads were made earlier in the week and then frozen. Drinks were coffee or lemonade. There might have been iced tea. There were also donut holes from the local donut shop.

[walker]

@Calcgirl ..... sounds like a nice group to be part of!  I will post my egg dish recipe.  If you fix at home and take, transport in an insulated container or wrap in clean towels.

Then keep warm in host's oven til serving.  Or, arrive early and pop in her oven, bake and enjoy.  I love fixing brunches and have used this recipe for years.  I also found a couple of interesting recipes I have not fixed yet but will share too.   Recipes below......

[Desert Lily]

@Calcgirl  Our monthly breakfast b4 our meetings at work consisted of:

- A variety of yogurts

- A variety of bagels that were pre-cut

- A variety of spreads for the the bagels

- A variety of of muffins that were pre-cut in half

- A variety of sweet rolls pre-cut in half (cheese danish, raspberry, cinnamon, pumpkin cookies? - Target & bakeries have some great fall cookies, etc.)

- Grapes or strawberries

- Orange juice and Apple juice (apple cider?)

- Bottled water

- A large box of hot pre-made coffee from Starbucks

paper plates, plastic silverware, napkins, disposable coffee cups, sugar, cream/milk for coffee (a pumpkin spice creamer might be nice)

Attendees could pick & choose what they wanted and have a variety of breakfast items. Everything was purchased at local vendors, so no one had to cook.

[walker]

Farmer's Casserole*

4 1/2 cups frozen shredded hash brown potatoes

   (set out to thaw slightly before fixing)

1 cup (or more) shredded cheddar cheese

1 1/2 cups diced ham

1/2 cup green onions, sliced

6 eggs

1 1/2 cans Evaporated Milk

1/2 teaspoon pepper

1/4 teaspoon salt

Grease a 9 x 13" baking dish.  Arrange potatoes in bottom of dish.  Sprinkle with cheese, ham and green onions.  Combine eggs, milk, salt and pepper.  Pour egg mixture over potato mixture in dish.  Bake, uncovered at 350 for 45 minutes to 1 hour.  Check to see if center is set.  Let stand a few minutes and serve.

*NOTE....you would probably want two of these for your group depending on what else you are serving.  You can prepare and refrigerate overnight...bake next day but allow extra bake time ...1 hour plus...check after extra 15 minutes.  Option for transporting and baking....fix potato mixture but do not pour egg mixture over it.  Take egg mixture separately and pour before baking.  Might be easier to transport.

[walker]

Brunch Enchiladas

2 cups cooked ham, cubed (can buy pre-cut ham)

1/2 cup chopped green onions

10 flour tortillas (8")

1 cup (more if needed) shredded cheddar cheese, divided

1 tablespoon all-purpose flour

2 cups half and half cream

6 eggs, beaten

1/4 teaspoon salt, optional

Combine ham and onions; place about 1/3 cup down center of each tortilla.  Top with 2 tablespoons cheese.  Roll up and place seam side down in a greased 9x13" baking dish.

Combine flour, cream, eggs and salt.  Pour over tortillas.  Cover and refrigerate for 8 hours or overnight.

Remove from refrigerator 30 minutes before baking.  Cover and bake at 350 for 25 minutes.  Uncover; bake for 10 minutes.  Sprinkle with remaining cheese; bake 3 minutes longer or until cheese is melted.  Let stand for 10 minutes before serving.

* Slice in half for smaller portions to serve, if desired.

[walker]

Strawberry Yogurt Crunch

3/4 cup butter, softened

1/3 cup packed brown sugar

1/2 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

1 cup quick-cooking oats

1 cup flaked coconut (toasted)

1/3 cup chopped nuts

1 carton (8ozs) frozen whipped topping, thawed

2 cartons (6ozs each) strawberry custard style yogurt

Cream butter and brown sugar.  Combine flour, cinnamon and baking soda; gradually add to butter mixture.  Mix together the oats, coconut and nuts.  Remove one cup for topping, set aside.  Combine remaining oat mixture with butter, flour mixture and press into an ungreased 13x9" baking dish.  Bake at 350 for 12-13 minutes or until light brown.  Cool on wire rack.  

Mix whipped topping and yogurt.  Spread over crust.  Sprinkle with reserved oat mixture.  Cover and refrigerate for 4 hours or overnight.  Cut into squares like cookie bars.  Makes 12-15.