I made a brunch for my mom and my daughter’s birthdays recently. The reviews were better than most things I make, so I wanted to share. You can lighten these recipes up however you want. But I figured as infrequently as I make this, I may as well go big. I served it with a large fruit platter and an urn of coffee the size of Texas. I hope you like it as much as we did.
Here’s the menu:
Biscuits and Gravy Casserole (www.lemon-sugar.com)
Buffet-Style Oven Scrambled Eggs for a Crowd (www.recipezazz.com)
Baked Maple Brown Sugar Bacon (www.thebakermama.com)
Strawberry Cream Cheese Cake Balls (in place of birthday cake) (www.pillsburybaking.com)
BISCUITS AND GRAVY CASSEROLE:
(This recipe serves about 6 people)
1 can large, flaky biscuits (such as Grands)
1/2 pound ground breakfast sausage
3 T flour
1/2 t salt
1/2 t black pepper
2 and 1/2 cups milk
Preheat oven to 400. Prepare a small casserole dish (approximately 7×10) with cooking spray. Set aside.
Open biscuits, and cut each biscuit into quarters. Layer half of the biscuits into the prepared pan. Bake for 10 minutes
Meanwhile, prepare gravy. In a heavy skillet, brown the ground sausage over medium high head until fully cooked. Sprinkle the cooked sausage with 3 T flour.
Use a wooden spoon to stir flour into sausage until completely absorbed. Lower heat to medium, and cook flour/sausage mixture for 3-5 minutes, stirring frequently.
Add milk and stir to combine. Add salt and pepper and stir frequently until mixture comes to a slight boil. If gravy is too thick, add a bit more milk. You want the gravy
to be thick, not “globby”. It should still be slightly runny. Pour gravy over cooked biscuits. Layer the remaining uncooked, quartered biscuits over the gravy. Place
casserole dish on a baking sheet, and bake for 20-25 minutes or until golden brown. If they start to over-brown, cover with foil for the last 10 minutes or so.
OVEN SCRAMBLED EGGS FOR A CROWD
(This recipe serves 12)
1/3 cup butter, melted
24 large eggs
1 1/2 teaspoons seasoned salt
fresh ground black pepper
1 1/4 cups half-and-half cream
1 1/4 cups milk
Set oven to 350 degrees (set oven rack to lowest position). Spray a 13×9 glass baking pan with cooking spray, then pour the melted butter into the pan.
In a bowl, whisk eggs and salt until smooth and well blended. Gradually whisk in the half and half and milk; pour into the baking pan. Bake uncovered for 10 minutes.
Remove the pan from the oven then stir the eggs; return to oven and bake another 15-20 minutes or until the eggs are just set (to ensure soft fluffy eggs, do not overbake as the eggs will cook more after removing them from the oven). It’s tempting to cook them longer, but trust me…
I put my eggs in a chafing dish and served from there.
(This recipe serves about 5)
10 slices thick-cut bacon
1/4 cup maple syrup
1/4 cup brown sugar
Line a rimmed baking sheet with foil and place a wire rack on top. Spray the rack with non-stick cooking spray.
Line the bacon side-by-side across the rack. Brush both sides of the bacon with maple syrup. Sprinkle then tops with brown sugar and rub it in gently.
Place the bacon on the top rack of the oven and then turn the oven on to 400. Bake the bacon for 30-40 minutes or until browned and crisp. Divine!!
(This recipe makes 36 cake balls)
1 package Strawberry flavored cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
3/4 cup prepared cream cheese frosting
3 cups white baking chips
1/2 cup shortening
Red decorator sugar
Heat oven to 350. Coat 13×9 in baking pan with baking spray. Prepare cake mix according to package directions using the water, oil and eggs. Spread evening in prepared pan. Bake according to package directions. Cool completely in pan on wire rack.
Crumble completely cooled cake into extra-large bowl. Beat with electric mixer on medium speed until fine crumbs. Spoon frosting over cake crumbs. Beat until evenly blended. Cover and freeze 30 minutes.
Line a jelly roll pan (15x10x1) with wax paper. Roll cake mixture into 1 1/2″ balls. Place on wax paper and cover and free for at least 1 hour.
Combine baking chips and shortening in medium microwave safe bowl. Microwave on high 2 minutes; stir. Microwave at additional 10 second intervals until completely melted and smooth when stirred.
Remove a few cake balls from freezer, keeping the rest frozen. Drop balls into coating mixture. Using a spoon, cover balls with coating, without stirring the balls in the coating. Life each cake ball with a fork, allowing excess coating to drip off into the bowl. Using a toothpick, gently push the ball off of the fork onto wax paper. Immediately sprinkle with red decorator sugar. Repeat to coat remaining cake balls. If the coating thickens, microwave at additional 10 second intervals until desired consistency when stirred. When complete, chill 5 minutes or until coating is set. Serve at room temperature.