Bubble Up Breakfast Bake

On weekends that we are home, Mr. Schwartz and I typically eat a large breakfast later in the day and have a nice dinner.  This Bubble Up Breakfast Bake was the perfect example of this.  I whipped this hardy breakfast up in just a few minutes with what I had on hand.  You can easily do the same with whatever you have on hand.  

For mine, I started with browning up a pound of reduced fat breakfast sausage.  Once it was fully cooked (aka no longer pink in the middle) I drained it on a paper towel lined plate.

Then I cut up a few refrigerated biscuits

And tossed them into a baking dish that I sprayed with cooking spray

Tossed on the cooked sausage

Topped with cheese

And diced green chillis for some spice

Next I cracked a few eggs (6 not 4 as pictured) and seasoned them with salt and pepper.

A splash of milk and give them a good whisk

Pour the egg mixture over everything in the baking dish.  Into a 350 oven it goes for about 30 minutes

Oh yeah, it will come out all gooey and puffy like so.

There is some serious flavor in there

Breakfast perfection.

Bubble Up Breakfast Bake

1 pound of reduced fat breakfast sausage
1 tube of refrigerated biscuits
2 cups shredded cheddar cheese
1 small can of diced green chills
6 eggs
Salt and pepper to season
1/4 cup milk

Start by preheating the oven to 350 degrees.

Add the sausage to a medium skillet on medium high heat.  Cook until no longer pink in the middle.

While cooking the sausage, cut each biscuit into 8 pieces and place in the bottom of a 9x13 baking dish sprayed with cooking spray.  Add the sausage to the pan, on top of the uncooked biscuits.  Sprinkle cheese on top of that, along with the green chillis.

In a separate bowl, whisk together the egg, salt and pepper and milk.  Pour the egg mixture over everything in the baking dish.

Place in the oven for 30 minutes or until a knife comes out clean in the middle of the dish.  Be careful, the cheese might make it seem like it's uncooked egg but it's just cheesy goodness.

Serve with hot sauce and enjoy!

Recipe by: Mrs. Schwartz

Easter Brunch

You guys, I'm hosting Easter Brunch at my house this year....for like 26 people.  Eeep!  I love to host, like LOVE to host but I haven't really hosted a sit down type dinner at my house of this size before! I'm so excited and thought about the menu right away.  I have never been shy to try something out for the first time when entertaining and I don't think this Easter will be an exception.  

But, if you are planning on hosting I have a few Brunch ideas for you!  Unfortunately, I have yet to make a ham so there isn't a baked ham recipe on here!  But there is one for Eggs Benedict Bake which has ham in it! If you have any ideas for me or that you would like to share, please leave them in the comment form below!  

Happy Easter everyone! 

Mushroom and Leek Quiche 

Cheesy Potatoes

Egg Benedict Bake

Orange Sweet Rolls

Homemade Breakfast Sausage and Gravy

Vanilla French Toast

Cinnamon Sugar Pull Apart Rolls

Vanilla Pudding Cinnamon Rolls

Grapefruit Pull-Apart Bread

Lemon Monkey Bread Cupcakes

Blueberry Muffin Waffles

Mushroom and Leek Quiche

Currently I am held up at the Local Blend with my sister (in-law) sipping on a piping hot latte.  She is studying and I am blogging.  Flashback to my college days in Duluth and I'm loving it.  

Speaking of college, a few weeks ago we had a little girlfriend get together at my house for our dear friend, Heather and her baby.  I lived with 5 girls in one house (1520) in college.  It was an absolute mad house and we loved every minute of it.  The roommates and I even wrote a Christmas letter to our family and an un-edited version to our friends.  Yeah, we were cool like that.

Anyway, last weekend  we celebrated this baby and Mama-to-be with a little brunch.  Remember these cheesy potatoes?  This is what I served with them…along with a few other things.  Easy, feminine and oh so delish. 

Start by thinly slicing a leek and placing it in a sink of cold water.  You want to be sure all of the grit and dirt is washed away.

Chop up a can of mushrooms.  I like to use canned mushrooms for quiches because they retain a lot of moisture.

Insert random dog picture.  Hunting from the window.  Always.

Toss the leeks in a large frying pan along with the mushrooms and a tablespoon of buttah.

Crack in some black pepper.

A good pinch of salt.

And sauté for about 4 minutes or until the leeks start to become translucent

Meanwhile, combine the eggs

And milk in a large bowl

When the veggies are cooked, add them to the egg mixture

Along with some cheese

That's it…easy peasy.  Pour the mixture into a baking dish you have sprayed with cooking spray.  Bake at 350 degrees for about a half an hour to 40 minutes or until you insert a knife in the middle and it comes out clean.  If you are baking it in a deeper dish it will take more time.

Meanwhile, here is a little decor from the party.  Heather and Joe haven't found out if they are having a little girl or boy so I figured I would do pink and blue.

College roomies.  Can't wait to add a little baby to our 1520 family!

Oh yeah, here is the quiche.

I love how simple this quiche is.  It can be easily modified with using different veggies but I really enjoyed the leeks and mushrooms.  

Mushroom and Leek Quiche

1 leek, sliced thin

4 oz canned mushrooms, chopped 

1 tablespoon butter

10 cracks black pepper

1/4 teaspoon salt 

5 eggs

1 cup milk

1/2 cup Swiss cheese 

Preheat the oven to 350 degrees. 

Start by placing the sliced leeks in a sink of cold water.  Swish them around to remove all of the sand and grit.  Let soak for a bit.  

Meanwhile, chop the mushrooms.  Add the butter to a large skillet on medium high heat.  Add the leeks and mushrooms.  Sprinkle with black pepper and salt.  Let these cook while stirring frequently for about 4-5 minutes.  Once the leeks become translucent remove from the heat.  

Crack the eggs into a large bowl.  Add the milk and cheese.  Stir in the leeks and mushrooms.  

Pour into a baking dish (9x13 or 10 inch circular) sprayed with cooking spray.  Bake for 30-40 minutes depending on the size of your baking dish.  If you are using a smaller dish it will take longer.  Test it by putting a knife in the middle, if it comes out clean it is done.  

Enjoy!

Recipe my: Mrs. Schwartz 

Eggs Benedict Bake

Sometimes things just make sense.  Like peanut butter and jelly, noodles and sauce, and putting your blinker on before you turn ahem, red trail blazer this morning.  I'm just saying.  

This is one of those things that just make sense.  I am a huge fan of eggs benedict.  Huge.  But, I am not a fan of the poached egg--unless it is on an egg mcmuffin but those really aren't poached are they?  When I order eggs benedict in a restaurant I order it with scrambled eggs.  I know that makes a few of you cringe but I love a scrambled egg.  

So when thinking of what to make a few weeks back for brunch to celebrate my lovely mother-in-law's birthday and father-in-law's father's day this little dish came to me.  Why not put everything I love into a breakfast bake?  I mean to celebrate two important people in my life, it should really be about me right?  Juuuust kidding.  Dave and Mary are probably two of the most unfussiest eaters and I knew they would enjoy this.  I think you will too.  

The day before, cut up a few English muffins.

Spray a baking dish and toss those little buggers in.

Crack a few eggs and whisk them together with a bit of

Milk...

and onion powder.  Set a side for now.

Chop up some ham and toss it on top of the English muffins.

Add some cheese.  I know, not usually on eggs benedict but I don't believe in egg bakes without cheese.  Not in my house!

Pour the egg mixture over everything in the pan. Pop this in the fridge over night.

The next morning all of the English muffins will have absorbed the eggy mixture. Fabulous.  Pop this in the oven for at least 45 minutes.  I know, egg bakes take a looong time to cook.  It's worth it.

When the egg bake is just about ready, make the Hollandaise sauce.  I know, you could actually make it from scratch but, why would you when you have a little green packet that does it for you--mostly.  Add some butter to a medium sauce pan.

Once the butter is melted, add that packet.

And milk.

Whisk until it becomes thick and perfect.  I basically made enough for an olympic team to swim in.  You only need to make one packet--and we still didn't use it all.

Take the egg bake out of the oven and let it sit for about 5 minutes to set.

Cut into pieces and drizzle with the Hollandaise sauce

That's a winner.

If you like eggs benedict, I think you will really like this.

Trust me.

Eggs Benedict Bake
5 English muffins, cut into cubes
6 eggs
2 cups of milk
1/4 teaspoon onion powder
1 1/2 cups of ham, cubed
1 cup of cheddar cheese
1 packet of Hollandaise sauce plus the ingredients to make it--butter and milk

The day before, spray a baking dish with cooking spray and place the cubed English muffins in the bottom.  Add the ham cubes to the pan as well (on top of the English muffins).  Sprinkle with cheddar cheese.  Whisk together the eggs, milk and onion powder.  Pour this mixture over the top of the English muffins, ham and cheese.  Cover and place in the fridge over night.

The next morning, preheat the oven to 350 degrees.  Remove the cover of the baking dish and bake for at least 45 minutes or until fully cooked.  Check this by inserting a knife, when it comes out clean it is fully cooked.  If it starts to get too brown on the top, cover with tin foil.

In the last few minutes of the egg bake cooking, make the Hollandaise sauce according to the package instructions.

When the egg bake is finished baking, remove from the oven and set it sit for 5 minutes to set.  Cut into pieces and serve topped with Hollandaise sauce.

Enjoy!

Recipe modified from: here