Is there anything better than a weekend brunch? Easy appetizers, Belgian Waffles, crispy Bacon, Cheesy Hashbrown Casserole, Buttermilk Biscuits and maybe a Baked Denver Omelet along with a few easy cocktails. It’s one of my favorite things, rather it’s just us and the kids or the entire clan. 

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How to Make the Abbey Cocktail:

• Fill a cocktail shaker with ice. Add gin, orange juice, vermouth (or moscato) and a few splashes of bitters. 
• Shake vigorously and serve over crushed ice. 
• Garnish with an orange slice if desired.

What Is Gin?

Gin is a distilled alcoholic beverage made with juniper berries, herbs and botanicals found at any liquor store. A must-have for the home bartender. I keep it on hand for easy cocktails like the Bees Knees.

What is Vermouth?

Vermouth is a fortified wine that has been infused with botanicals. It’s popular for mixing cocktails and pairs well with gin. 

What are Bitters?

Angostura bitters are made with extracts of grasses, roots, leaves and fruits dissolved in alcohol, it is ideal for balancing alcoholic drinks. You can usually pick it up at the grocery store in the isle with drink mixers.

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WHAT YOU NEED FOR MAKING COCKTAILS:

A Cocktail Shaker is a must have for those ice cold mixed drinks.

Cocktail Jigger is perfect for getting the perfect measurements for all of your favorite cocktails.

Microplane Twist & Zest is my favorite for juicing and making citrus garnishes for my favorite cocktails.

Old Fashioned Cocktail Glasses or Coupe Glasses are perfect for the Abbey. 

You’ll also love the Brass Monkey Cocktail for a fun and easy brunch cocktail.

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Abbey Cocktail

The Abbey Cocktail is an amazing brunch cocktail made with gin and orange juice. Quick and easy to mix for special weekend celebrations or a relaxing Sunday brunch with friends.

Course Cocktails

Cuisine American

Keyword 3 ingredient cocktails, brunch cocktails, gin cocktails, orange juice cocktails

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 306kcal

Author Milisa

Ingredients

• Ice
• 5 ounces orange juice
• 1 ounce gin
• 1 ounce vermouth or moscato
• 1 dash angostra bitters

Instructions

• Fill a cocktail shaker 1/2 full with ice.
• Top with orange juice, vermouth or wine and bitters. Place the cap on and shake vigorously.
• Serve over crushed ice in an old fashioned glass or strain into a coupe glass.
• Garnish with a slice of fresh orange if desired.

Notes

Double as needed.

Nutrition

Serving: 1g | Calories: 306kcal | Carbohydrates: 28g | Protein: 1g | Sodium: 5mg | Sugar: 15g

The post Abbey Cocktail appeared first on Miss in the Kitchen.

This recipe is a twist on my classic Buttermilk Biscuits that I make about once a week. My family loved these for an easy protein packed breakfast that they could grab on their way out the door. A great idea for leftover ham and easy to make ahead for a busy week.

How to Make Ham and Cheese Biscuits

• Mix all purpose flour with baking powder, sugar, salt and granulated garlic in a mixing bowl.
• Cut in shortening and butter.
• Mix in diced ham and shredded cheese.

• Add buttermilk and stir until dough comes together. It may be a bit sticky.
• Pour dough out onto a well floured surface and roll or pat out about 1/2 inch thickness.
• Use a biscuit cutter to cut into circles.
• Place on a lined baking sheet with the biscuits touching.
• Bake for about 20 minutes or until biscuits are lightly browned around the edges.
• Brush with melted butter.

Serve with your favorite breakfast, lunch or dinner or just grab one on the go for a filling and delicious snack.

Recipe Variations:

Substitute cooked and crumbled breakfast sausage or bacon for the ham.

Any shredded cheese will work. Smoked gouda, cheddar or colby-jack are all great options.

Use all butter or all shortening in the biscuits.

Cut recipe in half for a smaller batch.

How to Store and Reheat:

Store cooled, room temperature, biscuits wrapped in plastic wrap or in an airtight container in the refrigerator up to 4 days.

To reheat, slice in half and toast in a toaster oven or place on a baking sheet and bake for 8 -10 minutes at 325°.

Can You Freeze Biscuits?

Freeze the baked biscuits on a parchment lined baking sheet for 2 hours. Store in a zip top freezer bag in the freezer for up to 6 months. Reheat frozen biscuits on a lined baking sheet for 15-18 minutes at 325°.

If you have leftover ham, this easy Ham Soup is loaded with veggies and pasta in a cheesy broth that everyone will love and we can’t get enough of these Ham and Cheese Stuffed Biscuits and ham and cheese cruffins.

This recipe makes a large batch, perfect for feeding a crowd or makes a great make ahead breakfast for the week.

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Ham and Cheese Biscuits

Ham and Cheese Biscuits are a great grab and go breakfast or a tasty addition to any meal of the day. Flaky buttermilk biscuits filled with smoky ham, cheese and garlic flavor. 

Course Breakfast

Cuisine American

Keyword brunch biscuits, buttermilk biscuits with ham, cheesy biscuits, grab and go breakfast, ham biscuits, make ahead breakfast

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 20 biscuits

Calories 545kcal

Author Milisa

Ingredients

• 4 cups all purpose flour
• 2 tablespoons baking powder
• 1 tablespoon sugar
• 2 teaspoons granulated garlic
• 1 teaspoon kosher salt
• 1 cup diced ham
• 8 oz shredded cheese I used Colby Jack
• ½ cup cold butter
• ½ cup shortening
• 2 cups cold buttermilk
• ¼ cup melted butter for brushing tops optional

Instructions

• Preheat oven to 425°.
• Mix flour, baking powder, sugar, granulated garlic and salt together in a large bowl.
• Cut butter and shortening into flour with a fork and mix until well combined.
• Add in ham and cheese and stir to combine.
• Pour in buttermilk and stir just until mixture comes together.
• Pour onto a floured surface and pat into an even layer.
• Cut into biscuits using a 2 1/2 inch biscuit cutter.
• Place biscuits on a greased or lined baking sheet, touching.
• Bake for 20 minutes or until lightly browned and cooked through.
• Brush with melted butter if desired.

Notes

Recipe can be halved for a smaller batch.

Store leftover biscuits in an airtight container up to 4 days or frozen in a zip top freezer bag up to 6 months.

Reheat in a 325° oven 10-15 minutes.

Nutrition

Serving: 1g | Calories: 545kcal | Carbohydrates: 44g | Protein: 16g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1004mg | Fiber: 1g | Sugar: 4g

The post Ham and Cheese Biscuits appeared first on Miss in the Kitchen.

If you are looking for a hearty brunch casserole, add this one to your list. It is loaded with your favorite pizza flavors and is sure to be a big hit with the entire family. 

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How to Make Supreme Breakfast Pizza:

• First, you make a biscuit crust, this is a scaled down version of my favorite buttermilk biscuits recipe. 
• In a bowl, mix together flour, baking powder, sugar and salt. Cut in butter and shortening until crumbly and then mix in buttermilk until dough comes together. 

• Spray a 9 x 13 inch baking ditch with non stick cooking spray. 
• Pour dough into pan and sprinkle with a little flour. Press dough into pan and just slightly up the sides. 
• Bake for 20 minutes. 

• Meanwhile, beat eggs with milk, cream, cheese, salt, pepper and red pepper flakes. 
• Next, you will pour the egg mixture over baked crust and return to oven.

• While the egg layer bakes, cook the sausage in a large skillet until well browned and crumbly. Add peppers, onions and mushrooms and cook until vegetables are softened. 

• Next, mix jarred pasta sauce or tomato sauce with sugar, oregano, basil and thyme.

• Spread over baked egg mixture. Top with cooked sausage and vegetables. 
• Then, sprinkle cheese over the top and bake until cheese is melted and bubbly. 

• Remove from oven and allow to rest 5 minutes before serving. 

Storing and Reheating Breakfast Pizza:

Store leftover casserole wrapped in plastic wrap up to 3 days. To reheat, cut into slices and place on a baking sheet. Cover with foil and cook at 350° for 10- 12 minutes or until heated through. 

This is not an ordinary casserole and you might be a little skeptical of the egg and pizza combo, but I promise with just one bite that you will be a fan. It’s a great recipe to change up the dinner routine or to feed the whole family for a weekend brunch.

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We love pizza in just about every variety and coming up with a new way to eat pizza for breakfast was a definite hit with our family. 

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Breakfast Pizza

Supreme Breakfast Pizza is a filling and delicious casserole. A biscuit crust topped with eggs and supreme pizza toppings for a hearty breakfast, brunch or dinner. 

Course Main Dishes

Cuisine American

Keyword brunch casserole, pizza quiche, supreme pizza casserole

Prep Time 15 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 759kcal

Author Milisa

Ingredients

for the crust

• 2 cups all purpose flour + 2 teaspoons for spreading dough
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• ¼ cup butter
• ¼ cup shortening
• 1 cup buttemilk
• non stick cooking spray

for the egg filling:

• 8 eggs
• 1 cup milk
• ⅔ cup heavy cream
• ¾ cup shredded mozzarella cheese
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes

for the sauce:

• ½ cup jarred pasta sauce or tomato sauce
• 1 teaspoon sugar
• ½ teaspoon oregano
• ½ teaspoon basil
• ½ teaspoon thyme

for pizza toppings

• 2 tablespoons olive oil
• 1 pound Italian sausage
• 1 cup thin sliced red onion
• 1 cup thin sliced bell peppers
• 2 oz thin sliced mushrooms
• 1 cup shredded mozzarella cheese
• 1 cup shredded colby jack cheese

Instructions

• Preheat oven to 375°.
• Mix biscuit crust together in a large bowl, combining flour, sugar, baking powder and salt.
• Add butter and shortening and cut into flour with a fork until mixture is crumbly.
• Stir in buttermilk until dough comes together.
• Spray a 9 x 13 inch baking dish with non stick cooking spray.
• Pour dough into pan and sprinkle with a little flour and spread the dough evenly over bottom and just slightly up the sides of the pan.
• Bake for 20 minutes or until lightly browned. Crust may puff up a bit, that is okay.
• While the crust bakes, whisk eggs, milk, cream, 3/4 cup of mozzarella cheese, salt, pepper and red pepper flakes in a large bowl and set aside.
• Prepare the sauce by combining pasta sauce with sugar, oregano, basil and thyme in a small bowl, set aside.
• Cook sausage over medium heat in olive oil, stirring often to break up and brown on all sides. Add onions, peppers and mushrooms and continue to cook until vegetables are softened.
• Remove biscuit crust from oven and top with egg mixture. Return to oven for 35 minutes or until eggs are set.
• Remove from oven and spread pizza sauce over egg layer. Top with cooked sausage and vegetable mixture. Top with mozzarella and colby jack cheese.
• Bake for 10 minutes or until cheese is melted and bubbly.
• Allow casserole to rest 5 minutes before serving.

Nutrition

Serving: 1g | Calories: 759kcal | Carbohydrates: 40g | Protein: 31g | Fat: 53g | Saturated Fat: 24g | Polyunsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 288mg | Sodium: 1575mg | Fiber: 2g | Sugar: 8g

The post Breakfast Pizza appeared first on Miss in the Kitchen.

A while back one of my sons came through raving about a brunch burger that he tried from Applebees. I’m a huge fan of an egg on top of anything and just had to try it!

Burgers are the one thing that I never get tired of. This is no ordinary burger and not one that I would eat every day, but it is one that you must try.

It’s completely over the top and almost too big to fit in your mouth. Just grab a knife, a fork, a napkin and get to it!

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How to Make a Brunch Burger:

Mix Steak Rub Together:

This is the rub we use on our favorite Grilled Ribeye Steaks and it’s great for seasoning burgers!

• Brown sugar, granulated garlic, smoked paprika, kosher salt, black pepper and dry mustard.
• Add steak rub to 2 pounds of lean ground beef.

• Cook Bacon until crispy.

• Fry Hash Browns.

• Form seasoned ground beef into 6 patties with an indention in the center.
• Prepare grill to 300° fire with hickory or oak for smoke flavor.

• • Grill burgers, 8 to 10 minutes on each side, until internal temperature reaches 165°.

• Top grilled patties with American cheese.
• Cook eggs, sunny side up with butter or non stick cooking spray.
• Layer buns with your favorite condiments like mayo, mustard, ketchup, burger sauce or barbecue sauce.
• Top with lettuce, red onion and tomato.
• Layer a crispy hash brown, cheese burger, bacon and egg and top burger buns.
• Serve immediately.

Delicious Sides for Burgers:

• Easy Onion Strings are great for topping burgers or to serve alongside. Thin sliced onions are dipped in buttermilk and seasoned flour and then quickly fried until crispy.
• Sweet Potato Fries are a great addition to burger night. These are oven baked and a healthier option than the traditional fries.
• Air Fryer Roasted Potatoes are quick, easy and delicious. Crispy on the outside and fluffy on the inside.

You’ll also love this delicious Blackstone Jalapeno Popper Burgers recipe for a quick meal.

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You don’t have to go out to a restaurant to get an epic burger, they are quite easy to make at home. Even if you use your indoor grill pan or fry your burgers up in a skillet, you are going to get a satisfying and delicious burger.

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

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Brunch Burger

Brunch Burgers have everything you love about breakfast piled high on a delicious grilled burger! Create the ultimate brunch burger with crispy hash browns, American cheese, bacon with a fried egg on top!

Course Ground Beef

Cuisine American

Keyword bacon cheese burger, breakfast burger, burger with an egg on top, grilled burgers, ultimate burger

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6

Author Milisa

Ingredients

For the Steak Rub:

• ¼ cup brown sugar
• 2 tablespoons granulated garlic
• 1 tablespoon smoked paprika
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 teaspoon dry mustard

For the Burgers:

• 2 pounds lean ground beef
• 6 slices American cheese
• 6 hash browns
• 6 slices bacon cooked
• non stick cooking spray or 1 tablespoon butter
• 6 eggs
• lettuce
• red onion slices
• tomato slices
• 6 burger buns
• condiments for serving

Instructions

• Mix the dry rub ingredients together in a small bowl: brown sugar, garlic, smoked paprika, salt, pepper and dry mustard.
• Combine ground beef and steak rub and form into 6 patties.
• Prepare grill to a 300° fire.
• Grill burgers for about 8 -10 minutes per side until internal temperature reaches 165°.
• Remove from grill and top with cheese.
• Cook the eggs using non stick cooking spray or butter until sunny side up. Season with salt and pepper if desired.
• Layer buns with lettuce, onion, tomato, hash brown, cheese burger patty, bacon, egg and top bun with your favorite condiments like mayo, mustard, ketchup or barbecue sauce.

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Omelets are one of our favorites for breakfast and this casserole version is my new go-to recipe for an easy make ahead breakfast. When you see how easy it comes together, you’ll be making it again and again. 

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Baked omelets make a great addition to your Easter brunch or special weekend get together with family and friends. I love how light and fluffy the eggs turn out and the flavor combination is amazing.

How to Bake a Denver Omelet:

• Add eggs, cream (or milk), salt, red pepper flakes, and garlic to a mixing bowl and beat together. 
• Mix in diced ham, diced peppers, diced onions and shredded cheese. 

• Pour into a greased pie dish. Top with asparagus spears if desired. 
• Bake for 45- 50 minutes or until eggs are set. 
• Remove from oven and allow to rest 10 minutes before serving. 

How to Store and Reheat a Baked Omelet:

If you are making a baked omelet in advance, allow it to cool. Wrap with plastic wrap and refrigerate until ready to serve. It will keep in the refrigerator up to 3 days. 

To reheat, cut into wedges and heat on a baking sheet at 325° for about 8 – 10 minutes. 

[mv_create title=”Easy Breakfast & Brunch Recipes” key=”904″ type=”list” layout=”grid”]Denver Omelets are sometimes called western omelets and have been a long time restaurant favorite and it’s so simple to bake one up right at home. 

Time Saving Tip:

To save time, chop your ham and vegetables ahead of time and mix up your omelet together when you are ready to bake it. 

Add this baked Denver omelet to your holiday brunch menu or make it for dinner. It’s really flavorful and delicious and sure to be a family favorite. 

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Baked Denver Omelet

Baked Denver Omelet is a delicious brunch or breakfast dish that is so easy to make. The classic combination of eggs, ham, cheese, bell peppers and onions baked together in a pie dish making it easy to serve a family. 

Course Breakfast

Cuisine American

Keyword baked eggs, baked omelet, crustless quiche, egg casserole

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Additional Time 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 276kcal

Author Milisa

Ingredients

• non stick cooking spray
• 8 large eggs
• ½ cup heavy cream or milk
• 1 teaspoon kosher salt
• ½ teaspoon granulated garlic
• ¼ teaspoon red pepper flakes
• 2 cups diced ham
• 1 cup diced onions
• 1 cup diced bell peppers
• 1 cup shredded cheese colby-jack or cheddar
• 2 asparagus spears optional

Instructions

• Preheat oven to 325°.
• Spray a pie plate with non stick cooking spray and set aside.
• Add eggs, cream, salt, granulated garlic, red pepper flakes to a bowl and whisk together.
• Mix in diced ham, onions, peppers and cheese.
• Pour into prepared pie plate.
• Top with asparagus spears if desired.
• Bake for 45- 50 minutes or until eggs are set.
• Remove from oven and allow to rest 10 minutes before slicing and serving.

Nutrition

Serving: 1g | Calories: 276kcal | Carbohydrates: 7g | Protein: 20g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Cholesterol: 244mg | Sodium: 800mg | Fiber: 1g | Sugar: 3g

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Easy Belgian Waffles

Waffles are definitely one of the most requested breakfast foods at our house. I would say 9 times out of ten if I ask what the guys would like for breakfast, it is waffles.

I love to make a double batch of homemade waffles and have them to enjoy throughout the week. No matter how you top them, they are delicious.

These healthy waffles are so delicious and if you are partial to pancakes over waffles, you should give this pancake recipe  or these fluffy sourdough pancakes a try!

Belgian Waffles are known for being light and crisp with deep indentations that are wonderful for filling with maple syrup. Belgian Waffles can be made with yeast or beaten egg whites to achieve the light and crisp texture.

My recipe skips the yeast and I find this recipe to be just as light and fluffy rather I beat the egg whites or not. Just don’t over mix the batter.

The difference between Belgian Waffles and American Waffles are the thickness of the waffles. Belgian Waffles are thicker with deeper indentations, where American waffles are thinner with smaller indentations.

How to Make Belgian Waffles:

• Preheat Belgian Waffle Iron.
• Add all purpose flour, sugar, baking soda, baking powder, & salt to a mixing bowl and whisk until combined.
• Add milk, eggs, and vegetable oil and whisk together just until combined.
• Do not over mix, a few lumps are fine.
• Pour waffle batter into waffle iron and cook until crisp.
• Remove to a wire rack until ready to serve.
• Top with butter and your favorite maple syrup or fresh berries and whipped cream.

Full printable recipe is at the bottom of this post. 

This is my basic Belgian Waffle recipe, a few of my other favorites are Whole Grain Waffles, Buttermilk-Oat Waffles, and Peanut Butter Chocolate Chip Waffles.

These Stuffed Waffles are crazy good with sausage and cheese! My Brown Sugar Cinnamon Waffles are more American style but I plan to test them out soon in the Belgian Waffle Iron.

Waffle Toppings:

• Butter
• Maple Syrup
• Chocolate Syrup
• Berry Syrup
• Fresh Berries (strawberries, blackberries, raspberries)
• Sautéed Apples with brown sugar and cinnnamon
• Sliced Peaches
• Toasted Pecans or Walnuts
• Chocolate Chips
• Sweetened Whip Cream

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This is a great waffle iron if you are in the market for one. The model that I have has been discontinued, but I love the bakers that make 2 waffles at once. So quick and easy!

How to Store Waffles:

I like to cool waffles on a wire rack so that they don’t sweat. When they have reached room temperature, I place them in a single layer inside a plastic zip top bag. I keep them in the refrigerator until ready to serve.

Can You Freeze Waffles?

You can freeze waffles. Place cooled waffles in a zip top freezer bag in a single layer. They will keep up to 3 months. Waffles can be thawed in the refrigerator or reheated from frozen in a preheated 300° oven or toaster oven for about 15 minutes or until heated through.

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Easy Belgian Waffles

Easy Belgian Waffles are surprisingly simple to make from scratch for any morning of the week or for a weekend brunch! Top with butter and maple syrup or fresh berries and whipped cream.

Course Breakfast

Cuisine American

Keyword belgian waffles, best belgian waffles, best waffles, breakfast, brunch, homemade waffles, waffles

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 499kcal

Author Milisa

Ingredients

• 2 cups all purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ⅔ cups milk
• ⅓ cup vegetable oil
• 2 eggs

Instructions

• Preheat waffle iron.
• Add flour, sugar, baking powder, baking soda and salt to a mixing bowl and whisk together.
• Add milk, vegetable oil and eggs. Mix together until just combined. A few lumps are fine.
• Pour 1 cup of batter into waffle iron and cook about 3-4 minutes or until golden brown.
• Remove waffles from waffle iron to a wire rack until ready to serve.
• Top with butter and maple syrup or fresh berries and sweetened whipped cream.

Video

Nutrition

Serving: 1g | Calories: 499kcal | Carbohydrates: 60g | Protein: 13g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Cholesterol: 101mg | Sodium: 527mg | Fiber: 2g | Sugar: 7g

The post Easy Belgian Waffles appeared first on Miss in the Kitchen.

Thanks to Pepperidge Farm® for sponsoring this post.

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Salmon Toast Two Ways

I start every day with my computer and many cups of coffee. By mid- morning I’m usually starving. I try really hard to avoid the cookie jar and have something good.

Eggs and toast are on the menu often.  I picked up some of the new Pepperidge Farm Harvest Blends™ Breads to try.  The whole family prefers whole grain breads and these Pepperidge Farm® varieties were a big hit for toast and for lunchtime sandwiches with their fresh and delicious taste.

For my Salmon Toast Two Ways, I chose the Harvest Blends Sprouted Grain and Harvest Blends Seeded Grain.

Now my guys would be totally happy to stop right here and slather some softened butter on these slices of toast but I happened to have some delicious salmon calling my name.

A few weeks ago my folks came to visit and we grilled salmon. On Mom’s recommendation, I put some of the leftovers in the freezer to enjoy later.  Best idea ever.

I topped each slice of toast with a bit of the grilled salmon. Then I cooked up a couple of poached eggs and sliced up half of an avocado.

I mixed up a simple horseradish sauce to drizzle over both and it was incredible. This was the ultimate brunch for salmon lovers. I had forgotten how much I love salmon.

The runny egg with the salmon over the Sprouted Grain Toast was my favorite.

The creamy avocado with the salmon over Seed Grain Toast was a really close second. I could be happy with this any day of the week and for any meal of the day.

All three varieties of Pepperidge Farms Harvest Grains Breads taste fresh and were the perfect hearty bread for the toast and sandwiches alike.

TheHarvest Grains Ancient Grains Bread also made wonderful toast and we enjoyed it on a smoked brisket sandwich on Sunday afternoon.  Lots of good eating around our house lately!

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Salmon Toast Two Ways

Brrunch is more delicious than ever with this Salmon Toast Recipe made Two Ways!  Delicious, flaky salmon topped with a sunny-side-up egg or topped with creamy avocado. Both are drizzled with an easy horseradish sauce for a delightful meal any time of day.

Course Breakfast

Cuisine American

Keyword avocado toast, breakfast, egg toast, salmon toast

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Author Milisa

Ingredients

For Salmon and Egg Toast

• 2 slices Pepperidge Farm Harvest Blends Sprouted Grain Bread
• ½ cup cooked salmon flaked or chopped into bite-sized pieces
• 2 eggs cooked sunny side up
• fresh parsley for garnish optional
• salt and pepper to taste

For Salmon and Avocado Toast

• 2 slices Pepperidge Farm Harvest Blends Seed Grain Bread
• ½ cup cooked salmon flaked or chopped into bite-sized pieces
• ½ avocado thinly sliced
• fresh cilantro for garnish optional
• salt and pepper to taste

For Horseradish Sauce

• 2 tablespoons sour cream or Greek yogurt
• ½ teaspoon brown mustard
• 1 teaspoon horseradish
• pinch of salt

Instructions

• For the Horseradish Sauce: Mix sour cream, brown mustard, horseradish and salt together.
• Layer salmon over toast. Top with eggs or avocados.
• Drizzle with horseradish sauce. Season with salt and pepper.

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Disclosure: This post is sponsored by Pepperidge Farm in conjunction with Blog Meets Brand and I have been compensated for my participation. All opinions are my own.

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Buttermilk French Toast Casserole

Mother’s Day is coming up and this French Toast Casserole is the perfect breakfast to make for mom.  It’s put together the night before and baked up fresh in the morning for the most delicious and fluffy French toast ever!

I made this French toast casserole with bakery croissants and a bit of buttermilk along with eggs and whole milk.  It was literally the best I’ve ever had and the family loved it.

I love making a big breakfast for my family on the weekends.  I make Buttermilk Oat Waffles or Chocolate Gravy and biscuits most often.

I have been intending to make this overnight casserole for sometime.  I would end up using the croissants for something else or I would forget to put it together the night before.

With Mother’s Day was coming up,  I wanted to share this recipe with y’all because it is perfect for special occasions!  It it is so pretty served up with fresh berries which are starting to be plentiful in the grocery stores.

I’m loving these pretty dessert plates from the Q Squared NYC Lima Collection.  They would also make a pretty sweet gift for Mom!

We have a gardening tradition on Mother’s Day and I love it.  We finally got our hands on a tiller and we hope to actually put the garden in this weekend.

Of course after all of the rain we had last weekend, we are still up to our elbows in mud.  So we will have to see if it’s dry enough to till and plant. Fingers crossed!

I’m also pretty excited to get a few big flower pots for the front porch.  I found some super cute pots at Home Depot that are my favorite teal blue and I’m trying to decide what kind of flowers to plant.  Vinca Impatients are my favorite and they are so easy to take care of.

Whatever your plans are this weekend, add this Buttermilk French Toast or the delicious Monkey Bread to them!  Classic French Toast is also a weekend favorite. All of these are guaranteed family favorites!

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Buttermilk French Toast Casserole

An Overnight Buttermilk French Toast Casserole is a special breakfast treat for any weekend with the family!  Top this fluffy, baked French Toast with fresh berries and your favorite syrup for an amazing morning treat.

Course Breakfast

Cuisine American

Keyword french toast casserole, overnight breakfast casserole

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Author Milisa

Ingredients

• non stick cooking spray
• 8 large eggs
• 2 cups milk
• 1 cup buttermilk
• ¼ cup sugar
• 2 teaspoons vanilla extract
• 16 oz crosissants cut into 2 inch chunks
• Fresh berries and syrup for serving

Instructions

• Spray a 9 x 13 baking pan or other large baking pan with non stick cooking spray.
• Add eggs, milk, buttermilk, sugar and vanilla to a large bowl. Whisk together until eggs are well beaten. Add croissant chunks and stir until well combined. Pour into prepared baking pan and spread evenly. Cover and place in refrigerator overnight.
• Preheat oven to 350 degrees.
• Bake for 40 minutes or until golden brown and cooked through.
• Cut into slices and serve with fresh berries and your favorite syrup.

Disclosure: I received a few pieces of the Lima Collection from Q Squared NYC for review. All thoughts and opinions are my own. 

The post Buttermilk French Toast Casserole appeared first on Miss in the Kitchen.

Avocados are among my most favorite foods, and probably my favorite healthy food!  I could literally eat avocados everyday.    I made these Egg and Smashed Avocado Tostadas for breakfast but they are also perfect for lunch or dinner!

When I was making these Egg and Smashed Avocado Tostadas I kept thinking this is the kind of breakfast my Dad would love.  When I talk to my folks, we always talk about food and what we’ve been cooking.  I had to laugh when my Mom said she had been making this same exact breakfast with scrambled eggs and salsa.

Avocados are so delicious that I sometimes forget how good they are for you!  The have naturally good monounsaturated fat which can replace saturated fat in many recipes!  Avocados are also sodium free and cholesterol free.  They are a great source of potassium, iron and fiber.

Now all I need is a steady supply of avocados!  I love to add avocados to soups, salads, sandwiches and sometimes I just eat them with a little garlic salt.  You should Love One Today!

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Egg and Smashed Avocado Tostadas

Egg and Smashed Avocado Tostadas are the perfect meal for any time of day.

Course Breakfast

Cuisine American

Keyword avocado tostadas, breakfast, egg breakfast

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Milisa

Ingredients

• 1 Hass avocado
• ½ teaspoon lemon juice
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 corn tortillas
• 1 teaspoon butter
• 2 eggs
• ½ teaspoon salt
• green onion tops finely chopped

Instructions

• Cut avocado in half and remove seed. Scoop into a small bowl, add lemon juice, salt and pepper. Mash together with a fork and set aside.
• Spray corn tortillas lightly with nonstick cooking spray and place on a baking sheet and bake in a 400 degree oven for about 7-10 minutes or until toasted.
• Add butter to a small skillet and add eggs. Season with salt and cook on both sides until desired doneness.
• Spread mashed avocado over each corn tortilla and top each with an egg. Garnish with green onions.

Be sure to visit the Hass Avocado Board at LoveOneToday.com and you can follow along on Facebook and Twitter. 

Disclosure: This is a sponsored post on behalf of the Hass Avocado Board through Mom it Forward.  I was compensated for my time in developing this recipe but all opinions are my own.  Thank you for supporting the brands that help make Miss in the Kitchen possible. 

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We usually have our holiday meals around lunch time or shortly after.  It’s not a huge gathering but usually a quiet day with wonderful food.

I like to have something for everyone to nibble on in the morning or else we would starve from smelling that delectable feast cooking away in the kitchen.  I have the perfect cheesy breakfast treat for my family this year.

I created this breakfast bake with breakfast sausage, refrigerated biscuits and shredded cheese.

I gave it an extra boost of flavor with a bit of homemade garlic butter and topped it all off with some fresh thyme.  Now I’ve got your belly growling, don’t I?

This is so perfect for the holidays because you can just pull off a bite or two for nibbling without ruining your dinner.  I like to get started on cooking the holiday meal and this breakfast bake comes together quickly and easily.

It’s also a great way to get the kids to help.  Stuffing the biscuits with sausage and rolling them into balls is pretty fun.

Pop that baby in the oven (I used a cast iron skillet but a baking pan would work just fine).

Now you are going to have the best cheesy breakfast!  Can’t you see everyone nibbling on this Christmas morning?  I totally can.   My family totally loved this and it is definitely going on the holiday menu!

This has been one of the most popular recipes! If you haven’t tried it yet, add it to your list and these Breakfast Muffins too!

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Cheesy Sausage Pull Apart Breakfast Bake

Cheesy Sausage Pull Apart Breakfast Bake is a delicious, family-friendly breakfast bake perfect for casual weekends or special holidays.

Course Breakfast

Cuisine American

Keyword breakfast bake, sausage bake

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 681kcal

Author Milisa

Ingredients

• 1 pound breakfast sausage cooked and drained
• 2 16 oz cans refrigerated buttermilk biscuits the large ones
• 3 tablespoons butter
• 2 garlic cloves
• 2 cups Sargento
• 4 Cheese Mexican Shredded Blend
• 1 tablespoon fresh thyme optional

Instructions

• Preheat oven to 375 degrees.
• Spray a large skillet or baking pan with non-stick spray.
• Cut biscuits into quarters, flatten each piece slightly, filling with a small amount of cooked sausage.
• Pinch edges to seal and roll into a ball. Place in skillet, touching. Repeat with remaining dough and sausage.
• Meanwhile, add butter to a small skillet and slice garlic cloves and add to melted butter.
• Cook over medium heat for about 3 to 5 minutes or just until butter starts to brown. Remove from heat and brush over all of the sausage and dough balls.
• Sprinkle Sargento Mexican 4 Cheese Shredded cheese over sausage balls.
• Bake for 28 to 30 minutes or until edges are golden brown and cheese is melted. Garnish with fresh thyme if desired. Serve immediately.

Nutrition

Serving: 1g | Calories: 681kcal | Carbohydrates: 52g | Protein: 22g | Fat: 43g | Saturated Fat: 15g | Polyunsaturated Fat: 25g | Cholesterol: 77mg | Sodium: 1245mg | Fiber: 2g | Sugar: 3g

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