Easy Like Sunday Morning

If there's one thing that my friend Timm knows how to do, it's making a creamy white sauce! Timm and Faith came down this weekend and Sunday morning we found ourselves wondering what to make for breakfast. Matt and Timm went to the store and when they came back, they had the makings of a delectable Sunday brunch. What started as the standard breakfast fare, turned in to being a hearty and delicious breakfast dish.
Timm told us the story of his aunt making creamed eggs on toast for her large family because it was delicious and economical at the same time. She was definitely onto something! Timm simply made his famous white sauce and then added some cheese, hard boiled eggs, ham, salt, and pepper. Meanwhile, Matt toasted some sourdough bread and Timm proceeded to ladle that creamy goodness right over the toast. He served this with fresh fruit and maple sausage. Now, my friends, we could have stopped there, but I had been dying to try PW's Monkey Bread and figured that a few more carbs couldn't hurt. The bread was easy to throw together and it gave me a chance to bring my bundt pan out of retirement after a traumatic baking experience back in the year 2000. It was time and much to my surprise the bread came out of the pan with no trouble. We were lucky to have another lovely meal with good friends and tasty food.

Breakfast for Dinner

I have mentioned my arsenal of Bed and Breakfast cookbooks in previous posts, but I have to revisit! We were out of town this weekend visiting family (more on that in another post) and when we returned I had some leftover ingredients from last week that were still usable. This time I got the inspiration from Morning Menus Inn Style which happens to be published by the Wisconsin Bed and Breakfast Association. The recipe I chose was Ham, Eggs and Hashbrown Casserole, but I made many modifications and was pleased with the result. I will post my modified version below:

16 oz. frozen shredded potatoes
1/2 c. butter, melted
1/2 c. chopped onions
1 c. chopped red pepper
1c. sliced baby bella mushrooms
1 1/2 c. shredded colby jack cheese
1 c. chopped fresh spinach, loosely packed
6 eggs
1c. milk
salt and pepper to taste

While oven is preheating to 400 degrees, spread hashbrowns in a greased 9x13 glass dish. Pour the melted butter over the hashbrowns and bake for 25 minutes. Remove from oven and reduce heat to 350 degrees. Layer onions, pepper, mushrooms, and cheese on the hashbrowns. Beat the eggs, milk, salt, and pepper in a bowl to combine and pour over hashbrown mixture. Bake for 25 minutes or until set. Let stand 5 minutes before cutting. Garnish with fresh chives.

*Notes: In original recipe ham and green pepper were used.

As for the bacon you see, I simply sprinkled it with brown sugar, draped over a cooling rack, and baked alongside the hashbrown dish for about 20 minutes. This is, in my opinion, an easier way to cook bacon with less cleanup to boot.
By the way, I am doing some experimenting with my camera and a new editing program, so hopefully the pics will be improved.

Sunday Brunch

We had company last night and because I planned on having them for breakfast, I had a brunch planned. They ended up leaving early and Matt and I were suddenly stuck with a whole lotta food! I fixed Shaker Cheese Squares from a B & B cookbook and we were not disappointed. Easy prep and you can do them the night before and just bake in the morning. We also had Juicy Strawberry Scones from the Good Things Catered blog. M had never had a scone, and they were a good first choice. The orange zest brightened the flavor and paired well with the strawberries. I also fixed a fruit salad and maple sausage and we will have leftovers for days. Now I am off to bake some good ol' chocolate chip cookies--because we need more food in the house.

Shaker Cheese Squares
from Inn Time for Breakfast...Again

8 eggs
1 lb. cottage cheese
1 lb. American cheese, cut into chunks
1/2 c. butter, cut into chunks
6 T. flour
1 pkg. frozen chopped spinach (10 oz.-chopped and well drained)
1 T. baking powder

Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray.
Beat eggs in a medium bowl. Add cottage cheese, American cheese, butter, flour, spinach, and baking powder; mix until well blended.
Pour into prepared pan and bake 45 minutes, or until top is golden brown. Let stand 10 minutes before cutting into squares and serving.

**If you want to make your life easier, use pre-cut cheese cubes and stir together the night before. Then, all you have to do is pop it in the oven and bake! I have made it the same day with good results, but it is nice to have all the work done ahead of time.