10 AM is pretty early so you can keep things on the breakfast side of brunch quite easily.

I would do the fruit tray and muffins and add in some other breads like bagels and croissants, also a few cheeses and perhaps some jams or jellies. If you are so inclined smoked salmon and cream cheese would be lovely with the bagels. None of that would take any preparation, just buying! LOL

A warm dish would be lovely but I don't think you need the ham.

Here are a few ideas that are tried and true from this forum and are made the day before. They are both delicious and easy to do.

Nothing wrong with buying a couple of quiches either. I think Costco carries some lovely ones.

French Toast - Simpler Times (David)

8 Cup sweet French bread in 1" cubes
5 eggs
1 Cup sugar
1 Tsp nutmeg
3 Cup milk or Half & Half
3 Cup fresh or frozen blueberries
1 Cup chopped pecans
1/4 Cup butter or margarine
1/2 Cup brown sugar

Put bread in large bowl. Whip eggs, sugar and nutmeg until light in color and thick. Add milk, stir and pour over bread. Cover and place in fridge overnight.

In the morning, mix 1 cup blueberries into bread and put in greased pan; sprinkle balance of blueberries on top, then pecans. In pan, melt butter and brown sugar until bubbly. Pour mixture over blueberries and pecans.

Bake at 325 degrees for one hour or until puffed. Serve hot with syrup.

Overnight Breakfast Casserole

2 Lb package frozen Hash Brown potatoes thawed
1/4-1/2 cup chopped onions
1 Lb cooked crumbled sausage (breakfast or Italian s
2 Cup shredded Cheddar cheese
8-10 eggs
3 Cup milk
S & P to taste

Spray 9 X 13 dish with cooking spray. Mix potatoes and onions, salt and pepper together and place in pan. Then spread sausage on top, then cheese. Beat eggs and milk (S & P) together and pour over other ingredients in pan, cover and set in refrigerator overnight.
Bake, uncovered, for 1 hour at 350*.

Here's baby shower menu ideas from Kraft Canada.

http://www.kraftfoods.com/kf/entertaining/holidaysevents/babybridalshowerrecipes.htm

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This site has a few ideas and recipes, such as:

http://www.plan-the-perfect-baby-shower.com/baby-shower-food.html

MARINATED FRUIT SALAD

2 c. cubed cantaloupe
2 c. cubed honeydew
2 medium kiwifruit, peeled, halved and sliced
¼ c. undiluted juice concentrate  orange, peach, mango, or orange-pineapple flavor

In a bowl, combine the cantaloupe, honeydew, and kiwi. Add somewhat-thawed juice concentrate; toss to coat. Refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon. Makes 6 to 8 servings.

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FRUIT PIZZA

1 c. sugar
3 T. cornstarch
1/8 tsp. salt
¾ c. water
1 c. orange juice
¼ c. lemon juice
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
½ c. granulated sugar
sugar cookie dough (your favorite recipe)
fruit, well-drained (bananas, pineapple, grapes, strawberries, kiwi, cherries, etc.)

Combine first 6 ingredients to make orange sauce. Cook one minute and allow to cool  set aside. Make your favorite sugar cookie recipe and roll out 1/8-inch thick onto a well-greased pizza pan. Bake at 325 to 350 degrees for about 8 to 10 minutes. Cool. Combine cream cheese, vanilla and sugar and spread over cookie. Top with fruit of your choice. Spoon orange sauce over all. Chill in refrigerator 3 to 4 hours before serving.

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Another recipe that might be good. Check out the site as there are many recipes that look good.

http://www.babybox.com/savfinfood.html

Smoked Salmon Canapés

12 slices 1/4-inch thin pumpernickel bread
6 oz. thinly sliced smoked salmon
3 oz. dill butter (room temperature) - recipe below
24 sprigs fresh dill

Spread each bread slice with dill butter. Arrange a single layer of smoked salmon over each slice. Use a flower or round shaped cookie cutter to cut out 24 canapés, 2 from each slice of bread. Garnish each with a sprig of dill. Arrange beautifully on a serving platter and cover with a lightly dampened cloth until ready to serve.

Dill Butter (for Smoked Salmon Canapés)

1 stick unsalted butter (room temperature)
1 cup of cream cheese (room temperature)
1 tablespoon fresh lemon juice
2 tablespoon chopped fresh dill
1/2 teaspoon salt

Mix all ingredients in a bowl until well incorporated. Refrigerate until ready to use.

Here is one I posted in the staff breakfast thread. It's a good one! I also can vouch for the Salmon Quiche with Walnut Crumb Crust! YUMMMMM!

Potato Florentine Strata

1 (26 ounce) package frozen country style hash browns, thawed
1 medium onion, minced, (1 cup), divided
1 teaspoon salt
1/4 teaspoon seasoned pepper medley
2 tablespoons melted butter
3 cups half and half
6 eggs, slightly beaten
1 teaspoon salt
3/4 teaspoon fines herbes
1/2 teaspoon seasoned pepper medley
3 cups finely shredded colby and Monterey Jack cheese
1 (10 ounce) package frozen chopped spinach, thawed, completely drained
1/2 cup marinated sun dried tomatoes, drained, chopped

Press hash browns with paper towels to absorb moisture. In large bowl, combine hash browns, 1/2 cup onion, 1 teaspoon salt and 1/4 teaspoon pepper medley. Press into bottom of buttered 9x13 inch glass baking dish. Brush with melted butter. Bake in a preheated 425 degree oven until lightly browned around edges (20-25 minutes).

In large bowl, whisk together half and half, eggs, 1 teaspoon salt, fines herbes and 1/2 teaspoon pepper medley. Stir in cheese, spinach, remaining 1/2 cup onion and tomatoes. Pour mixture over potato crust.

Bake, uncovered, in a preheated 350 degree oven until center is set (35-45 minutes). Let stand, covered, 10 minutes; cut into squares.
Amount: 8-10 servings

TIP: For a do-ahead, bake and refrigerate crust; combine and refrigerate filling. Remove from refrigerator; pour filling over crust and bake as directed above.

Linda

They all sound great, something that even I can do! One more question, if I decide to bake two casseroles at a time, how should I adjust the timing?

What is pepper medley, is that similar to McCormicks Steak seasoning?

Natesgramma, When I make the strata, I just use S&P or maybe a bit of seasoned salt & pepper.

However, McCormick makes a pepper blend that I would guess would be similar to what the pepper medley is. I linked to it below.

The recipe is from Byerly's, a local upscale grocery and restaurant chain in the Twin Cities. I have never had a bad recipe from them.

Linda

Here is a link that might be useful: Seasoned Pepper Blend

Thank you for these great recipies and the information and link on the pepper blend. I made a test run tonight of the one that Chase posted, the Overnight Breakfast Casserole. It all went together easily and I'll bake it in the morning. Luckily, I already had all the ingredients. Stay tuned.

This one was a success so I thought I'd share. DH and I had it for breakfast and again for lunch. Any cooking tips if I do 2 of them, they would have to fit on top of each other, not enough side by side room. I thought maybe I'd make one with sausage and one with ham.
All assembled -

Looks great! We need to see more pictures from you! LOL

I would not change the temperature when cooking two but I would rotate them and change racks half way through. Use your two most middle racks. The cooking time should not be affected either. Maybe 5 minutes because you opened the oven door. Just make sure they are set.... not wet!

Put the one on top on the lower rack and the one on the bottom on the upper rack. Turn them 90 degrees when changing shelves...clear as mud?

If you are doing one with ham it may be fun to use Gruyere instead of cheddar on that one.

Thanks for the timing info and yes, it's clear as mud, lol. I have always used the basic cheddar cheese and thought I'd look up Gruyere just to be sure I knew what it was. This is what I found. I might just try it with the ham, sans mouse.
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