You always have that one signature recipe that is requested time and time again. Mine happens to be for crêpes, so I’m always invited over for breakfast. However, what happens when your pressing schedule means you just can’t make it?
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Crème Brûlée French Toast
It is Bastille Day in France- Celebrate with this Recipe of the Day:
Crème Brûlée French Toast
Hashbrowns, eggs and cheese. A delicious combo!
It all started when my mother kept telling me how much people liked the funeral cake she served at a recent dinner. The first time I let it pass. Then later I just had to ask about the morbid name and why this dish was called such a thing. She said she didn’t know and that the recipe came from a family friend.
While researching funeral cakes online, I came across several recipes for funeral potatoes. Funeral potatoes are a staple in some religions and served at (you guessed it) funerals. The reason is because there are few ingredients – all readily available – which go together quickly and result in the perfect comfort dish.
When I thought about writing a post on the topic of “my favorite hashbrown breakfast casserole” I realized it’s my own version of funeral potatoes. And I laughed as I remembered that the first time I tried this dish I was at a funeral (but wasn’t really laughing then.)
My tradition now is a much merrier and happier one. I make this dish the night before Christmas and bake it the following morning as a warm-up for the gift unwrapping. It is a simple dish, but once your house begins to fill with the scent of cheese and potatoes you will feel a little more festive and a whole lot hungrier.
So whatever your reason for celebrating this season – from the team at Yummly.com – Happy holidays and best wishes to you and your family!
Hashbrown Breakfast Casserole
- Preheat oven to 350 degrees.
- Add 3 ½ cups frozen shredded hash browns to an 8” x 8” pan. Drizzle ¼ cup melted butter over top.
- Bake at 350 for 35 minutes. Cool.
Mix together and pour over the baked hashbrowns:
Then top the entire mixture with:
- 1 cup grated cheddar
- ½ cup grated jalapeno cheese or Monterey jack
- Your choice of toppings*
Topping recommendations: diced ham, cooked sausage or bacon, diced tomatoes, red pepper, green onion and mushrooms.
Bake at 350 for 40 minutes.
Light and Fluffy Blueberry Pancakes
I love breakfast. Okay, I admit, I love all meals. But I especially love a good breakfast which includes foods I wouldn’t normally have time to make during the work week.
In the past, my typical weekend breakfast would require scrambled eggs and bacon. These days, I’ll still take the bacon, but have added light and fluffy pancakes to the mix. Adding a few frozen blueberries enhances the eating experience which can only be topped by a fair amount of melted butter and rich maple syrup.
Light and fluffy pancakes*
- 1 cup milk
- 4 eggs, separated
- 1 cup all-purpose flour
- Dash salt
- 1 tablespoon sugar
- 1 ½ teaspoons baking powder
- Butter, canola or other neutral oil as needed
Preheat a griddle or large skillet over medium low heat while you make the batter. Beat together the milk and egg yolks. Mix the dry ingredients. Beat the egg white with a whisk or electric mixer until stiff but not dry.
Combine the dry ingredients and milk-yolk mixture, stirring to blend. Gently fold in the beaten egg whites; they should remain somewhat distinct in the batter.
Add about 1 tablespoon of butter or oil to the griddle or skillet and, when it is hot, add the batter by the heaping tablespoon, making sure to include some of the egg whites in each spoonful. Cook until lightly browned on the bottom, 3 to 5 minute, then turn and cook until the second side is brown. Serve of hold in a 200 degree oven for up to 15 minutes.
*Recipe courtesy of How to Cook Everything by Mark Bittman.
What’s your favorite meal of the day? Post a comment on Yummly, we’d love to hear your thoughts!
