Search Results: breakfast

Mother’s Day Breakfast and Brunch Recipes

Mother’s Day Breakfast and Brunch Recipes

I hope you guys will enjoy my Mother’s Day Breakfast and Brunch Recipes. Mother’s Day is just around the corner so I gathered some of my favorite breakfast and brunch recipe ideas and made this tasty roundup. I hope you guys find my Mother’s Day […]

Breakfast Brioche Bread Pudding

Breakfast Brioche Bread Pudding

Do you like Bread Puddings? What flavor combination is your absolute favorite? Bread pudding, which I typically call sweet breakfast casserole, is the best creation. Whoever invented this is an absolute genius. My family genuinely loves it so much. I cannot even begin telling you how this entire pan was gone in less than 10 minutes. Ahh! Le Sigh! This was the time when I still ate carbs and sweets. I precisely remember waking up […]

Easy Breakfast Strata

Easy Breakfast Strata

Easy Breakfast Strata

Easy Breakfast Strata reminds me of a wonderful world of casseroles.

They are not only tasty, beautiful, nor easy to make, they are so versatile as well. 

This golden deliciousness, Breakfast Strata was so simple to make and we all enjoy it very much. I make this often over the weekend.

Sometimes it’s without any bread which makes it more like crustless quiche or frittata, and sometimes I add leftover biscuits from dinner before. 

Easy Breakfast Strata

My son, who doesn’t care much for asparagus made his own version, which we all loved.

He will go to University next year, so I have been more persistence regarding him learning things around the house, in particular how to cook more complexed meals.

Don’t get me wrong, he knows how to cook basic meals, clean the house, wash and survive as a young adult, but I feel like he can always learn more.

I know many moms would agree, but I feel like crap just thinking about him leaving the nest.

Even now, a year away, it feels like part of me will be missing when he goes on his new journey.

Goodness! I am getting emotional again.

I need “kids’ going to college support group” soon haha… Seriously, how do you survive it?

Tap here for tasty casserole recipes

Anyhow, I am watching “Eat, Pray, Love” with Julia Roberts, while eating cheese crackers, drinking my rooibos hot tea.

I am trying so hard to write something in this post other than “This dish is so delicious” but literally nothing interesting coming in my mind.

So, with that being said, I will just post this recipe and call it a night, haha!

Easy Breakfast Strata

One more thing, This makes amazing and healthy meal prep for a week. It is fantastic to just mix different ingredients.

You can keep it in the fridge for about 5 days. Make sure to keep it in the safe dish preferably glass or at least BPA FREE.

RECIPES YOU MIGHT LIKE:

French Toast Casserole

Breakfast Casserole

Herbed Stuffing Sausage Casserole

Hey, if you try my Easy Breakfast Strata recipe or any other recipe from my blog, please tag me on Instagram.

@sandraseasycooking using hashtag #sandrasasycooking.

I would love to see all your delicious creations and share them with my readers as well. Thank you so much!

Easy Breakfast Strata
Yield: Serves 6

Easy Breakfast Strata

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

The wonderful world of casseroles. They are not only tasty, beautiful, nor easy to make, they are so versatile as well. 

Ingredients

  • 10 slices Italian Bread the best of it’s a bit stale, two to three days old
  • 8 Large Eggs mixed
  • 1/2 cup Heavy Whipped Cream or Half and Half
  • 2 tbsp. Olive Oil
  • 10 Asparagus younger, if possible, sliced
  • 1/2-3/4 cup Diced Country Ham you can sub with bacon, Canadian bacon, or boar’s head smoked ham
  • 1/2 Green Pepper diced
  • 1 cup of Shredded Cheese or 6 slices deli cheese (I used smoked gruyere cheese)

Instructions

  1. Preheat oven to 375F
  2. In a large pan saute together asparagus, country ham, and green peppers. Add about 1 tbsp of olive oil. Cook for 5 minutes at medium-high heat. Stir to saute everything equally.
  3. Mix eggs together, then to the eggs add 1/8 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon dry parsley and a pinch of baking soda. Baking soda acts to make eggs puffy and perfect so do not be afraid to add just a pinch. If you don’t have it, that’s fine too. No need to panic. Strata will come out delicious regardless.
  4. To the egg mixture add 1/2 cup heavy whipped cream, or half and half; Mix it again.
  5. Oil the baking dish with a drizzle of olive oil, you can use butter if you wish.
  6. Line bread in the baking dish and drizzle with a bit of olive oil.
  7. Top bread with the veggie and ham mixture. Spread equally. Then pour over mixed eggs and cream mixture. 
  8. Press the bread with the fork or spatula. You can keep it in the fridge overnight, or you can bake it right away.
  9. Add cheese and bake for 30-35 minutes in the preheated oven. You may use any cheese that you prefer. I made this with the Mexican blend, cheddar, and mozzarella, so whatever cheese you use it will be fine. 
  10. You can garnish it with chopped parsley or green onions

Notes

I made this one using two smaller baking pans but the measurements are for one family size Strata, about 8 servings. This makes an amazing meal for a week. You can mix and match vegetables and meat. You can make it vegetarian or meat lovers.

Sodium: Country ham is already packed with sodium, as well as cheese so you really do not need much.

Breakfast Casserole

Breakfast Casserole

What better to start Holiday brunch than with breakfast casserole?! I have made many times this amazing breakfast casserole with different types of bread and meats. It is always a bit different, but extremely comforting and delicious. Therefore, when the cold weather knocks on our […]

Breakfast Eggs and Beef Wrap

Breakfast Eggs and Beef Wrap

I had this recipe for breakfast eggs and beef wrap brewing in my head for a while now. However, it something else happens and I forgot to blog about it, Life, I guess! Sometimes we plan one thing but end up doing something completely different. […]

Easy Shrimp and Grits

Easy Shrimp and Grits

Quick recipe for easy shrimp and grits. It is the best and one of my favourite comfort food. It also makes an amazing family dinner idea.

Easy Shrimp and Grits

When I want to make a quick meal for my family this recipe always comes to the rescue.

Well, there is always pasta, but I am trying really hard not to make pasta every other night.

I am being creative, like making breakfast for dinner. It is nothing original but it works for us.

Tap here for more seafood recipes

Since we are talking about quick and easy meals, shrimp goes well with rice, pasta or potatoes.

On the other hand, chicken, pork or beef goes very well with grits. There is always a solution when it comes to creating an amazingly delicious quick and easy dinner.

To be honest, this makes an incredible brunch food or lunch.

All you need to cut the meat into smaller pieces to cook fast. It tastes absolutely amazing with lemon and butter.

Easy Shrimp and Grits

From time to time my family gets picky around food; no runny yolks, problems with chunky pasta sauce as well as floating onions in the stew or soup, etc.

There is so much more than they do not like, but I just wanted to name a few to tell you that we just like any other family. I cook all the time and experiment so my kids would eat what I make.

I am sure that you have at least one picky eater in your house, so if there are no allergies this meal is a winner. They will lick a bowl and ask for more.

Easy Shrimp and Grits

Recipes you might like:

SPAGHETTI AGLIO E OLIO WITH SHRIMP

SALMON BIBIMBAP — KOREAN RICE BOWL

INDIVIDUAL CHICKEN POT PIES

CHICKEN FAJITA SKEWERS

EASY FISHERMAN PIE

So traditionally grits are gluten-free, however, make sure to check because some brands like Quaker does not consider them to be gluten-free due to the possibility of cross-contamination. I am just sharing what everyone is saying.

There are other brands that are gluten-free and instant. I just wanted to put that out there if you did not know.

If you get inspired and make my recipe for Easy Shrimp and Grits, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much!

Easy Shrimp and Grits
Yield: Serves 4

Easy Shrimp and Grits

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Quick and Easy Shrimp and Grits recipe; a perfect family dinner.

Ingredients

Grits

  • 1 cup instant grits
  • 2 cups half and half
  • 2 cup chicken stock
  • ½ teaspoon salt, or to taste (always taste food)
  • ¼ teaspoon ground black pepper
  • 2 tablespoons unsalted butter

Shrimp

  • 6 tablespoons unsalted butter, divided
  • ½ onion, chopped
  • 1 tablespoon garlic, minced
  • 1 to 1 ½ shrimp peeled and deveined
  • 2 tsp freshly squeezed lemon juice
  • Old Bay Seasoning to taste
  • Freshly chopped Italian flat-leaf parsley

Instructions

How to make grits:

  1. Cook grits according to package instructions using half and half or heavy whipped
    cream (or milk) and chicken stock in place of water.
  2. Generously season your grits with ½ teaspoon of salt and about ¼ teaspoon of ground black pepper,
    or to please your taste. Always add less and taste it. You can always add more. Stir and cook grits at the low temperature until liquid is absorbed and becomes creamy and smooth.
  3. Stir in 2 tablespoons of unsalted butter and set aside and keep warm. It takes usually around 5-7 minutes to finish instant grits at a lower temperature or about 20 to 25 minutes if you going to make stone-ground grits. Read instructions on the back of the package as it could be very helpful.

How to prep shrimp:

  1. Peel and devein shrimp if they are not already. Wash well under cold water.
  2. Melt butter in a large skillet over medium heat. Add onion, and cook, stirring often, for a couple of minutes.
  3. Stir in garlic, and shrimp and season with salt and pepper, to taste.
  4. Cook at medium temperature, stirring occasionally, until pink and cooked through about 3 minutes to up to 5 minutes. Do not overcook. As soon as it is pink all throughout it is cooked.
  5. Stir in chopped parsley and lemon juice. Serve immediately with grits, garnished with chopped parsley.

Notes

The ratio you need to remember for stone-ground grits is 4:1. It's 4 cups of liquid to 1 cup of stone-ground grits. You can use just water, or a combination of stock, water, and milk/cream.

If you do not have old bay seasoning you may use just celery salt, ground black pepper, crushed red pepper flakes, and paprika.

You could use cubed chicken breast instead of shrimp to make this dish. Cooking time might take a few minutes longer but it tastes amazing. That is just in case of allergies or if you dislike shrimp. Also, some of you were asking if you could use pork. Yes, pork tenderloin is perfectly fine, just slice it into smaller pieces.

Bacon Eggs and Cheese Croissant Sandwiches

Bacon Eggs and Cheese Croissant Sandwiches

I love a good sandwich, especially these amazingly delicious and super easy Bacon Eggs and Cheese Croissant Sandwiches. It is a comforting breakfast or you may eat it for brunch. Well, we prep it many times even for dinner. Wouldn’t you agree that sometimes breakfast […]

The Best Cinnamon Rolls

The Best Cinnamon Rolls

What do we have here? Yes, I have The Best Cinnamon Rolls for you all. They are so fluffy, tasty, sweet and comforting. I have made these almost every other day until I got the best measurements. My family loves these rolls, but they are […]

Herbed Stuffing Sausage Casserole

Herbed Stuffing Sausage Casserole

Herbed Stuffing Sausage Casserole

A family gathering or holidays would not be the same without a delicious breakfast casserole, just like this Herbed Stuffing Sausage Casserole.

They are a staple of my house, and I hope it will become a staple of yours as well.

This is easy, tasty and a perfect bake for a big family breakfast.

I might add brunch because we do not rise early as some might assume. We like to sleep in when we break start and stay up late.

Since my kids are on the winter break I recreated one that I made over Thanksgiving.

Tap here for more tasty casseroles

Herbed Stuffing Sausage Casserole

We really love casseroles so I always make different once just to test them out.

I made casseroles with ground beef, turkey sausages, biscuits, stuffing, spinach, and mushrooms.

It is just great to be inventive when you have endless possibilities.

For this particular one, you could use store-bought stuffing which I used over Thanksgiving, however, this time I made my own.

Also, like any other casserole, you could make this ahead. The night before would be just fine. Some foods are great when you make them the next day.

Herbed Stuffing Sausage Casserole

With that being said, in this case, if you have a lot of food to cook for the holiday table it is just easier to make ahead.

It just makes sense so that is why these casseroles are not only tasty but help us, hostess to serve hot, tasty breakfasts or meals in no time.

Recipes you might like:

French Toast Casserole

Breakfast Casserole

Easy Breakfast Strata

Breakfast

If you by any chance make this Herbed Stuffing Sausage Casserole, please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

I can’t wait to see your creations and share them with everyone. Thank you so much in advance for all your support.

Now, let’s get cooking!!!

Herbed Stuffing Sausage Casserole
Yield: Serves 6

Herbed Stuffing Sausage Casserole

Prep Time: 10 minutes
Additional Time: 15 minutes
Bake Time: 45 minutes
Total Time: 1 hour 10 minutes

Holidays would not be the same without breakfast or brunch casseroles. They are a staple of my house, and I hope it will staple of yours as well. This is easy, tasty and a perfect bake for a big family breakfast.

Ingredients

  • 1 tablespoon oil
  • 1 pack cooked frozen breakfast sausage links (10ct)
  • 1/2 cup onion, chopped
  • 1/4 cup celery
  • 1 tablespoon unsalted butter
  • 2 cups cubed bread, preferably a bit stale (2-3 days old)
  • 1/4 teaspoon ground pepper to taste
  • 1/2 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon marjoram
  • 5 large eggs
  • 2 cup half and half
  • 4 ounces shredded mozzarella
  • 4 ounces shredded mild cheddar

Instructions

  1. Defrost breakfast sausages if they are frozen, slice them.
    In the skillet or frying pan add oil then saute sausage with chopped onion and celery. Breakfast Sausage is already cooked so it should not take too long just to brown it up a bit, 2-3 minutes at medium-high heat. If you get uncooked sausage, then follow directions and saute longer until cooked through.
  2. Grease deeper baking (casserole) dish, 13 by a 9-inch or simular with unsalted butter and add cubed bread and sausage mixture.
  3. Sprinkle over it black pepper, salt, and all the herbs. Then toss to coat nicely.
  4. To that add half of the shredded cheese and mix it with everything. I like shredding cheese myself but you could use already shredded cheese.
  5. Mix eggs with half and a half and pour half over then mix a bit to coat, then add the other half of egg mixture and slightly press it down.
  6. Add the rest of the shredded cheese and again press it a bit down.
  7. Cover and place the casserole in the fridge until ready to bake and serve, up to overnight.
    If baking immediately, let the casserole sit for 15 minutes before putting in the oven. This will give the bread a chance to absorb the liquid mixture.
  8. When ready to bake, preheat the oven to 350°F. Bake uncovered for about 45 minutes. Slightly cover with aluminum foil if the top begins to brown too quickly.
  9. Wait for 5-10 minutes before serving, and garnish with freshly chopped parsley if desired.
Jellied Cranberry Sauce

Jellied Cranberry Sauce

Jellied Cranberry Sauce is not something that I was eating my whole life. My kids did have this sauce every Thanksgiving, for instance. My husband and I learned to enjoy it. It is one of those dishes that both of us have not grown up […]