Unbeatable Brunch Recipes

by Michele Cheplic | More from this Blogger

05 Jan 2009 11:00 AM

For many families today marks the end of winter break. Kids are back in school and leisurely mornings are a thing of the past. That said I know a group of moms who commemorated the day with a back-to-school brunch. The meal involved quick and easy recipes that minimized time in the kitchen and maximized time chatting about how the holidays were spent. I skipped out on the day's festivities, but I did get a rundown on the mid-morning menu and the recipes that received the most raves:

HAM AND EGG CASSEROLE

Ingredients:

6 cups cubed bread (about 12 slices)

8 to 12 ounces diced ham

1 package (10 ounces) frozen chopped spinach, thawed, squeezed dry

2 cups shredded sharp cheddar cheese

10 eggs, lightly beaten

4 cups milk

1 teaspoon dry mustard

1 teaspoon onion powder

Salt and pepper, to taste

Directions:

Preheat oven to 300 degrees.

Generously butter a 9-by-13-inch glass baking dish. Arrange bread cubes on bottom. Sprinkle with ham. Top with spinach, then cheese.

Beat together milk, eggs, mustard, onion powder, salt and pepper; pour mixture evenly over casserole.

Bake 1 hour.

Serves 12.

Tip: You can assemble this dish in less than 10 minutes by using thinly sliced ham (roughly chop the slices) and pre-shredded cheese from the dairy aisle.

CRANBERRY RAISIN BRAN MUFFINS

Ingredients:

1 box (15 to 17 ounces) Raisin Bran or bran flakes

3 cups sugar

5 cups all-purpose flour or whole wheat flour

5 teaspoons baking soda

2 teaspoons salt

3/4 cup dried cranberries

4 eggs, lightly beaten

1 cup vegetable oil

1 quart buttermilk

Directions:

Preheat oven to 375 degrees.

Grease or line muffin pans.

In a large bowl, combine cereal, sugar, flour, baking soda, salt and cranberries.

In another bowl, beat together eggs, oil and buttermilk. Stir into cereal mixture; mix well.

Fill muffin pans 3/4 full and bake 20 to 25 minutes.

Makes about 3 dozen.

Related Articles:

More Simple Back-to-School Breakfast Treats

Pizza for Breakfast

Simple Back-to-School Breakfast: Cereal Cookies

Brunch Bake and Cranberry Eggnog Muffin Tops

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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