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When weekends roll around and the weatherman forecasts snow, wind and below freezing temperatures it's tempting to stay in bed under the warm covers. Eventually though, succumbing to hunger, you'll be forced to drag yourself out into the cold cruel world for breakfast. But if you plan ahead, you'll only be out of bed for a few minutes -- just long enough to preheat the oven, make the coffee and cut up some fruit.
I'm talking about overnight breakfast casseroles -- some eggs, an oven and a little imagination -- it's the perfect recipe for a special weekend breakfast. Make the casserole the night before, cover and refrigerate. While it bakes in the morning feel free to go back to bed, but don't forget to set a timer.
Breakfast casseroles come in all varieties. For those with a sweet tooth Blueberry French Toast Bake is sure to satisfy. It's delicious served with a side of sausage links. There's also a tasty casserole for fans of Eggs Benedict, complete with the hollandaise sauce.
And for a meatless low carb breakfast, try the savory Spinach Souffle. It contains two cheeses, Cheddar and creamy cottage, healthy spinach and a hint of dill.
Blueberry French
Toast Bake
12 slices day-old French bread (1-inch thick)
5 eggs, lightly beaten
2 1/2 cups milk
1 cup packed brown sugar, divided
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/8 tsp. cardamon or nutmeg
1 cup chopped pecans, optional
1/4 cup butter, melted
2 cups fresh or frozen blueberries
Directions: Arrange bread in greased 13×9-inch baking dish. In large bowl, combine eggs, milk, 3/4 cup brown sugar, vanilla and spices; pour over bread. Cover and refrigerate 8 hours or overnight.
Remove casserole from refrigerator 30 minutes before baking. Sprinkle nuts over egg mixture. Combine melted butter and remaining sugar; drizzle over the top.
Bake, uncovered, in preheated 400-degree F. oven 25 minutes. Sprinkle with blueberries and bake 10 minutes longer or till knife inserted near center comes out clean. Serves 6 to 8.
Eggs Benedict
Casserole
Casserole:
12 ounces Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 eggs
2 cups milk
1 tsp. onion powder
1/4 tsp. paprika
Hollandaise Sauce:
4 egg yolks
1/2 cup whipping cream
2 T. lemon juice
1 tsp. Dijon mustard
1/2 cup butter, melted
Casserole: Place half of the Canadian bacon in greased 13×9-inch baking dish. Top with English muffin pieces and remaining bacon. In large bowl, whisk eggs, milk and onion powder; pour over the top. Refrigerate, covered, overnight.
Remove from refrigerator 30 minutes before baking. Sprinkle with paprika. Bake in preheated 375-degrees F. oven, covered, 35 minutes. Uncover and bake 15 minutes longer or till a knife inserted in center comes out clean. Serve immediately with hollandaise sauce.
Sauce: In top of double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard till blended. Cook till mixture is just thick enough to coat a metal spoon and temperature reaches 160-degrees F. whisking constantly. Reduce heat to very low and slowly drizzle in the warm melted butter, whisking constantly till incorporated.
Tip: you may also use jarred or a hollandaise mix. Serves 12.
Overnight
Spinach Souffle
(Prepare the night before and bake just before serving.)
4 eggs
1/2 tsp. onion powder
1/4 tsp. salt
1/4 tsp. dill weed
1/8 tsp. pepper
9-ounce package frozen chopped spinach, thawed and drained
1 1/2 cups creamed cottage cheese
1 cup shredded Cheddar cheese
1/4 cup dry bread crumbs
Directions: Butter 8-inch square baking dish. In large bowl, combine eggs, onion powder, salt, dill weed and pepper; beat well. Stir in spinach, cottage cheese, Cheddar cheese and bread crumbs. Spoon mixture into prepared pan. Cover and refrigerate overnight.
An hour before serving, preheat oven to 325 degrees. Remove cover from souffle and bake 45 to 50 minutes or until set and brown around edges. Cool 10 minutes before serving. Serves 4 to 6.