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Recipe: Raspberry Brioche Bread Pudding

Ingredients

Directions

~ Marla Meridith

Recipe: Bacon, Egg & Cheddar Cheese Breakfast Casserole

Ingredients

Directions

~ Marla Meridith

Recipe: Creamy Spaghetti Carbonara

Ingredients

Directions

~ Marla Meridith

Recipe: Family Favorite Frittata

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Directions

~ Marla Meridith

Recipe: Huevos Rancheros

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Directions

~ Marla Meridith

Avgolemono Soup (Greek Egg, Lemon & Chicken Soup)

Ingredients

Directions

~ Marla Meridith

Baked Peach Steel Cut Oatmeal

This oatmeal can be prepared ahead of time, it’s great for busy morning and brunch. Keep it in the fridge, grab and go as needed. Can be re-heated in the microwave.

Ingredients

1 cup steel cut oats
1/2 cup chopped pecans
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon pure vanilla extract
3 cups unsweetened almond milk
1/4 cup maple syrup
1 egg
2 ripe peaches, pitted, and cut into small pieces
cooking spray
Top with
more chopped pecans
sliced fresh peaches

Directions

Pre heat oven to 375 degrees. Grease a pie dish or 8X8 inch casserole dish with cooking spray.

Combine the dry ingredients in a large bowl. Whisk together the wet ingredients in another bowl.

Layer the peaches on the bottom of the pie dish. Combine the wet and dry ingredients. Pour over the peaches.

Bake for 50-55 minutes until the top is golden brown and the oatmeal is mostly set. It will continue to firm up as it cools.

~ Marla Meridith

Recipe: Salmon Niçoise with Warm Shallot Caper Vinaigrette

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Directions

~ Marla Meridith

Baked Egg {Toad in the Hole} French Toast

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Directions

~ Marla Meridith

Recipe: Bacon, Egg & Cheese French Toast

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Directions

~ Marla Meridith

Recipe: Breakfast Cookie French Toast – Gluten Free

Ingredients

Directions

~ Marla Meridith

Recipe: Bacon, Egg & Cheddar Cheese Breakfast Casserole

Looking for a new breakfast, brunch & potluck recipe? Look no further than this simple and delicious Bacon, Egg & Cheddar Cheese Breakfast Casserole recipe.

10 servings

8 bacon strips, divided
softened butter for greasing the pan
18 large eggs
1 cup whole milk
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup sliced green onions, plus more for topping
1 tsp salt
1/2 tsp pepper

Bake the bacon using this recipe to avoid stovetop splatters: https://newmm2019.wpengine.com/how-to-bake-bacon-recipe/
Transfer the baked bacon to a paper towel lined plate, blot off the extra grease. Chop the bacon.
Pre heat the oven to 325˚F with the rack in the middle.
Grease a 13X9″ baking casserole dish with butter.
In a large bowl, whisk the eggs until well combined. Mix in the milk, sour cream, cheese, green onions, salt , pepper and half of the chopped bacon.
Bake the casserole for 40-45 minutes or until the eggs are set. Let sit for 5 minutes before serving. Top with some more chopped bacon and green onion to serve.

~ Marla Meridith