the BEST, easiest Brunch Dish you make...

16 years ago

Hi all!

Gonna be going to a M's Day Brunch and would like to take something that'll knock even the fussiest eaters socks off...also, I have to take it on a 2 hr. drive to get there and will need to have something that'll keep that long without causing food poisioning...LOL!

Suggestions anyone????

Thanks,

nola anne

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Comments (26)

glenda_al
16 years ago
last modified: 11 years ago
Egge Benedict Casserole is on my agenda But you need to keep is cool for traveling. Reheat, then make the hollandaise sauce at the very last minute.

6 English muffins
10-12 ounces Canadian bacon (2 packages, or use diced ham)**I will use the pkg of cubed ham
8 large eggs
2 cups reduced-fat milk (or whole milk)
1 teaspoon onion powder
cooking spray
1/2 teaspoon paprika
easy hollandaise sauce- (I just use package)

Directions
Cut muffins into 1/2-inch cubes. Set aside.
Cut Canadian bacon into 1/2-inch squares. Set aside.
Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder.
Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving.
Makes 10 servings.
NOTE: Time does not reflect refrigeration time of at least 8 hours, nor standing time of 5 minutes

_______________________

I have a delicious shrimp and grits casserole, that I made for Christmas brunch. Everyone went back for seconds.

Will post if you desire :o)
carla35
16 years ago
last modified: 11 years ago
Your 2 hour drive is bothering me... that can put a lot of foods in unsafe territory especially if it's going to sit out any longer when you are there... Will you be cooking the food first or there...how much time would you have to cook... Can you bring it in a cooler with ice?

For a drive that long, I'm thinking a baked item may be in order... Most casseroles are not going to keep that long --even if you're not concerned with safety, the quality of a food sitting out for over 2 hours is ify -- and reheating an egg casserole???

Maybe a good gooey butter cake...
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Georgysmom
16 years ago
last modified: 11 years ago
The two hour driving time will be fine with Glenda's dish or any strata as long as the casserole is on ice and you cook it when you get there.
okwriter
16 years ago
last modified: 11 years ago
Why not take a nice fruit tray with some killer fruit dip!?

Most people (okay, ME) won't splurge for something like that at home.
nola_anne
Original Author
16 years ago
last modified: 11 years ago
I don't think I've ever asked for a recipe on here that Glenda couldn't make my mouth water with! LOL!

I, too, am concerned about the driving time and food safety issue...I've been considering a bouquet of flowers to set on the buffet table instead...(hee, hee...since I really don't consider myself a 'cook' -- that's why I always ask for 'easiest' recipes.)

Thanks...so far...and Glenda: SURE, let's have the shrimp and grits recipe, if it's handy...(sounds interesting!)

Later,

nola anne
glenda_al
16 years ago
last modified: 11 years ago
This is fun and easy to transport, but again, needs to stay in a cooler.

You can serve it cold.

Scotch eggs. Which is always a hit.
Serve it with mustard or a mustard sauce.

Little time consumming to prepare, but worth it.

I bake mine.

Again, will post the recipe.

{{gwi:1672164}}
I cute mine in half, not in quarters.
glenda_al
16 years ago
last modified: 11 years ago
Now these will travel, but again, they will need to be in a cooler. I have made these numerous times.

Breakfast Cookies

1/2 pound bacon
1/2 cup butter
3/4 cup sugar
1 egg
1 cup of flour
1/4 teaspoon baking soda
2 cups of multi-grain flakes or corn flakes
1/2 cup raisins U can sub substitue craisins or dried cranberries.
Preheat oven to 350 degrees. Cook bacon until very crisp, drain well and break into 1/2 inch pieces. Beat together butter and sugar till light and fluffy. Beat in egg. Combine flour and baking soda; stir into butter mixture. Stir in bacon, mult-grain flakes and raisins.

Drop by rounded teaspoonfuls onto ungreased cookie sheet. Space 2 inches apart. Bake for 15-18 minutes. Remove to rack to cool--about 2 minutes, then remove from rack.
NanaCherie
16 years ago
last modified: 11 years ago
How about an angelfood/strawberry/coolwhip trifle...with Brown sugar sprinkled in between the layers?? Strawberries are very good right now!!just transport in a cooler!!
NanaCherie
16 years ago
last modified: 11 years ago
Can't wait for Glenda's Shrimp and Grits recipe...sounds yummy
jannie
16 years ago
last modified: 11 years ago
Glenda, this recipe looks delish! MY DH favorite dish is eggs benedict-I'll give it a try this Sunday morning!
glenda_al
16 years ago
last modified: 11 years ago
Shrimp & Grits Casserole

4 C Chicken broth

1/2 t Salt

1 C Grits (not instant)

1 C Sharp Cheddar Cheese - shredded ***Used finely shredded fiesta blend for the two cheeses

1 C Pepper Jack Cheese - shredded

2 T Butter

6 Green onions, chopped (reserve some for garnish)

1 Green or Red bell pepper, chopped did not use

1 Garlic clove, minced

2 lbs Shrimp, shelled and cooked (reserve a few for garnishing your plated dish)**Yes, I used cooked. Some asked if the shrimp was rubbery and it was not. IF you have reservations, go ahead and use uncooked.

1 (10 oz) can Rotel, drained Used mild I did chop the tomatoes.

1/4 t Pepper

1/2 lb bacon, cooked & coarsely chopped

Bring chicken broth to a boil and then add grits and cover until cooked. (Follow directions on bag of grits.)

Add 3/4 C of cheddar cheese and all of pepper jack cheese.

Saute green onion, green (or red) bell pepper, and garlic in butter. ***did not use green or red bell pepper

Stir together green onion mixture, tomatoes, grits, shrimp, and the rest of the ingredients except for the remaining cheese.

Pour into 2 qt baking dish.

Bake at 350 degrees F for 30-45 minutes or until bubbling. Once plated, garnish with reserved shrimp, chopped bacon, and remaining shredded cheese.*****garnished with bacon and cheese only, topped the casserole before serving

I added all the shrimp to the grits
nicole__
16 years ago
last modified: 11 years ago
Taco salad, put the chips in when you get there & nothing to spoil!

1 bag tortilla chips, crushed
8oz can diced green chilies
4oz grated cheddar cheese
1 bottle green goddess dressing
1 diced tomato
1 sliced up head iceberg lettuce
1 can chili beans, leave the chili sauce in

Mix it all together in a bowl.....leave the chips out until your ready to serve it.

I know you said brunch....but eggs & meat dishes would spoil....mexican is always good!
renie50
16 years ago
last modified: 11 years ago
Could you make a nice chicken casserole and freeze it and take it out early in the morning, or late the night before and when you get there it would be ready to go in the oven? You would have to leave a little early and while its baking you could be visiting? I love the chicken, dressing, onion,mushroom soup, chedder cheese,brocoli casserole. Sometimes I add mushrooms, not always as alot of people dont like them.
nola_anne
Original Author
16 years ago
last modified: 11 years ago
Thanks all!

They all sound yummy (and not too hard to do), so I will no doubt try every one of them eventually...printing them all out.

Haven't decided about that brunch yet, though...I really am wondering about that 2 hr. drive.

Thanks for the time ya all took and I love to get recipes that are 'tried and true' and this is the best place to find them!

nola anne
arcy_gw
16 years ago
last modified: 11 years ago
Why are all the suggestions the main course? I have a killer coffee cake that always leaves them wanting more. That could travel two hours easy.
glenda_al
16 years ago
last modified: 11 years ago
Don't U have a cooler? Just fill some plastic bags with ice. Easy!
nola_anne
Original Author
16 years ago
last modified: 11 years ago
Glenda: What do those 'cookies' taste like? Anything to compare them to? They look INTERESTING (and something I can do.)
Also...I should know this, but I don't - what is Rotel? And last but not least...can I have that scotch egg recipe?

And...arcy: Killer coffee cake sounds good...recipe for that, too?

Gosh, I am getting hungry...LOL!

Thanks again...nola anne
wildchild
16 years ago
last modified: 11 years ago
You said fussy eaters so I would just bake up a nice assortment of muffins and whip up some flavored butters to go with them. For example honey butter,strawberry butter and brown sugar butter. Just take a cube of softened butter and whip it with a table spoon or so of whatever you want to flavor it with. You can add a tiny bit milk or cream to keep it softer.
hgl_gaylemarie
16 years ago
last modified: 11 years ago
Artichoke/Spinach Dip with French Bread Cubed.
Marilyn Sue
16 years ago
last modified: 11 years ago
I would go for the muffins, bread or coffee cake.

Sue
Sally Brownlee
16 years ago
last modified: 11 years ago
I would make monkey bread...its evil and irresistable!
paula_pa
16 years ago
last modified: 11 years ago
I don't know if it's a showstopper (to me it was!) but I have a strawberry crisp-type recipe that you can bake right before you go and then just let it cool in the car for the 2 hour ride. It has strawberries (they don't have to be great strawberries either) and oatmeal so I think it would be nice for a brunch. Instead of ice cream, you could bring some whipped cream in a cooler.

Here is a link that might be useful: Oat-Fashioned Strawberry Dessert
deemarie5500
16 years ago
last modified: 11 years ago
OMG, Glenda, you are killing me with those dishes! Trying to watch what I eat, but I'm craving bacon and eggs now.
LOL!!

Enjoy
Dee
craftyshe
16 years ago
last modified: 11 years ago
CARAMEL APPLE FRENCH TOAST STRATA(I used sourdough bread)

10 slices French bread, cubed
1 (8 oz) pkg cream cheese, cubed
1 apple, sliced
1 cup sliced almonds
6 eggs
1 cup milk
1 tbsp cinnamon

3/4 cup butter or margarine
3/4 cup brown sugar
2 tbsp corn syrup
powdered sugar
syrup

Place half bread cubes into a greased 9x13-inch baking dish. Cover with cream cheese cubes evenly. Sprinkle with apple slices. Top with remaining bread cubes and almonds. Beat eggs, milk and cinnamon; pour over bread mixture. (If making ahead of time, cover and refrigerate overnight) Combine butter, brown sugar and syrup in saucepan and bring to a boil. Pour over the top of mixture. Bake at 350 for 35 minutes. Sprinkle with powdered sugar and serve with syrup.

~*~No-Turn Omelet~*~

8 eggs, beaten
2 cups cooked crumbled sausage or cubed fully cooked ham
2 cups shredded cheese
2 cups milk
1 cup crushed saltines (about 24 crackers)
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/2 to 1 teaspoon salt

Combine all ingredients in a large bowl; pour into a greased shallow 3-qt. or 12-in.x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 for 45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 8-10 servings. **This dish may be prepared in advance, covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.

~*~Breakfast in Bread~*~

6 eggs
1-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
6 bacon strips, cooked and crumbled
1 cup diced fully cooked ham
1 cup each shredded Monterey Jack, Swiss and sharp cheddar cheese

In a large bowl, beat eggs until foamy. Combine flour, baking powder and salt. Gradually add to eggs with milk; mix well. Stir in bacon, ham and cheese. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350Â° for 50-60 minutes or until a wooden pick inserted near the center comes out clean and top is golden brown. Serve warm.SERVINGS: 9 Yield: 1 loaf. Note: Bake loaf may be frozen and reheated.

This would be easy to bring.

~*~MUFFINS THAT TASTE LIKE DONUTS~*~

1 3/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
1/3 cup oil
3/4 cup sugar
1 egg
3/4 cup milk

1/2 cup melted butter or margarine
3/4 cup sugar
1 tsp cinnamon

In a bowl combine flour, baking powder, salt, nutmeg and cinnamon.
In another bowl combine oil, sugar, egg and milk.
Add liquid ingredients to dry and stir only to combine.
Make 12 muffins and bake at 350 for 20-25 minutes.
Shake muffins out immediately and while hot, dip into melted butter, then into the sugar/cinnamon mixture. **I would put some of the batter in the muffin pans, then add a heaping spoonful of strawberry or raspberry jam, then fill the muffin cups with the rest of the batter. Now you have Muffins That Taste Like Jelly Donuts!

You could make these ahead of time.Yum!

~*~Pralines-and-Cream Pecan-Caramel Muffin~*~

Pecan Streusel Topping:

1 cup finely chopped pecans
2 tablespoons sugar
1/2 cup firmly packed brown sugar
3 tablespoons butterscotch or caramel chips, optional
2 tablespoons unsalted butter, cut into chunks
Cream Cheese Topping:
6 ounces cream cheese
1 large egg
1/4 cup sugar
1 teaspoon pure vanilla extract

Muffin Batter:
1/2 cup unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
2 teaspoons pure vanilla extract
1 cup buttermilk or plain yogurt
2 cups all-purpose flour
2 teasoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup very finely chopped pecans
12 squirts of butterscotch or caramel sundae topping, optional
Preheat oven to 375*. Arrange oven rack to middle position. Line a 12-cup large muffin pan (or two regular 12-cup pans) with paper liners and generously spray liners with nonstick spray. Place pan on a parchment paper-lined baking sheet.

For Pecan Streusel Topping, in a food processor, grind nuts, both sugars, and butterscotch chips, if desired, to make a fine meal. Add butter and pulse to blend. Put mixture into a mixing bowl. (This is a fine, gravelly streusel.)
Without cleaning food processor bowl, blend Cream Cheese Topping ingredients well and then spoon out into another bowl.

For Muffin Batter, blend butter with both sugars in food processor until well blended; then add egg and vanilla and mix well. Add buttermilk, flour, baking powder, baking soda, salt, and nuts and blend well, making sure no unblended sugar or butter is stuck in bottom of bowl.
Scoop some batter into each muffin cup, filling about half full. Squirt on some sundae topping. Spoon on some Cream Cheese Topping and then carefully add streusel.

Bake 30 to 35 minutes until muffins seem firm to the touch when gently pressed with fingertips. Let cool 5 minutes before removing from pan.
Makes 12 large muffins or 24 regular muffins
nola_anne
Original Author
16 years ago
last modified: 11 years ago
WOWEE, crafty! You really been cookin' up a storm and they ALL sound fantastic...you can be sure I've printed all these recipes out and will be having brunch for sometime now...

Thanks for taking the time and effort to help me out here...

(Now, who wants to don an apron and come help me in the kitchen? LOL!)

nola anne
irishdancersgram
16 years ago
last modified: 11 years ago
Why don't you have one of those Fruit Bouquets sent and then you won't have to worry about traveling with any food....My DD has had a couple of them and they are fantastic...The latest one was on Easter and it had to have been the best fruit we had ever eaten.....
She used it as her centerpiece and then instead of dessert, we sat around the table and ate the fruit.....

the BEST, easiest Brunch Dish you make...

Comments (26)

glenda_al

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the BEST, easiest Brunch Dish you make...

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