Vegetarian

THREE BEAN PITA SANDWICH

August 25, 2019 by Sarah Baade Leave a Comment

The great thing about food blogging is that inspiration comes three times per day, at a minimum. Breakfast, lunch, dinner and snacks. Any time we go out to eat or have a meal at a friend’s house, I am surrounded by inspiration. My husband recently requested a bean based sandwich. My brain instantly went to the three bean salad available at the Jason’s Deli salad bar. Why not make something similar and pop it into a pita?

I love a dish that can be served more than one way. This is that kind of dish. You can easily serve this up as a pita sandwich (as described in the recipe) but you could just as easily eat it as a salad. Alternatively, I think it could also make a great topping on a baked sweet potato. Main dish or side dish. Either way, I call it delicious. I always keep chickpeas and black beans in my pantry. This recipe is a perfect example of why they are staples.

Tips

You can eat this right away if you want to. However, you will get better flavor if you let the bean mixture marinate in the dressing for 30 minutes before eating it.
If you are packing this for lunch, I recommend packing the bean mixture and the pita bread separately so the bread doesn’t get soggy.

Print Recipe

Three Bean Pita Sandwich

This three bean pita sandwich turns pantry staples into a delicious meal.

Course: Main Course, Salad, Side Dish

Keyword: Beans, Pita, Sandwich, Three Bean, Three Bean Pita Sandwich

Servings: 4

Ingredients

15 oz canned black beans, drained and rinsed
15 oz canned chickpeas, drained and rinsed
15 oz canned kidney beans, drained and rinsed
1/2 small cucumber, diced
1/2 small red onion, chopped
1/2 cup radishes, thinly sliced
1 Tablespoon fresh parsley, chopped
1 Tablespoon fresh basil, chopped
1 teaspoon fresh oregano
4 6" whole wheat pita breads, cut in half

For the dressing

2 Tablespoons olive oil
2 Tablespoons red wine vinegar
1/2 teaspoon brown sugar
1/2 teaspoon garlic powder
2 teaspoons tamari sauce or low sodium soy sauce
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Instructions

In a large bowl, mix together all of the beans, vegetables and fresh herbs. Set aside.
In a small bowl, whisk together all of the dressing ingredients. Pour dressing over bean mixture and stir until evenly coated.
When ready to eat, use a slotted spoon to scoop bean salad into pita halves.

If you enjoyed this recipe, you might also be interested in my curried chickpea salad sandwich or my veggie wrap with homemade jalapeno hummus.

SOUTHWESTERN HASH BROWN WAFFLES

August 4, 2019 by Sarah Baade Leave a Comment

I went to the grocery store today and came across a group of volunteers asking for donations of school supplies. They handed me a list of what they were needing. I can’t lie, it took everything I had to not start crying. Guys, there are families in your very own town who can NOT afford school supplies for their kids! I’ve been aware of this for a long time but I suppose I’ve never really known what to do or how to help. These volunteers made it so easy for me to help. With tears welled up in my eyes, I gathered notebooks, dividers, highlighters and a backpack. It doesn’t even feel like enough but I’m hopeful the volunteers will receive enough to make a difference in my community.

When kids don’t have school supplies, learning becomes more challenging. Similarly, when kids don’t start the day with a good meal, they have a hard time focusing. With school starting later this month, I wanted to create a breakfast recipe that is easy to freeze and reheat. Furthermore, I wanted to create a recipe that isn’t bread based – I love pancakes, muffins, etc. but we can do better. Let’s start our day with some protein and vegetables! I’ve taken the ingredients of an omelet, scrambled them together and cooked them in a waffle iron. Once they are cooked, you can easily freeze them and reheat as needed.

Tips:

Depending on the size of your family, you might want to double this recipe.
No waffle iron? Feel free to scoop some of the mixture onto a skillet and cook these like you would a pancake.

Print Recipe

Southwestern Hash Brown Waffles

A hearty breakfast dish that is easy to freeze and reheat as needed.

Course: Breakfast

Cuisine: American

Keyword: Back to school, Back to school recipe, Breakfast, Easy Breakfast, Easy Recipe, Eggs, Hash browns, Meal Prep

Servings: 8 wedges

Equipment

Waffle Iron

Ingredients

2 large eggs
1 cup frozen hash browns
1/4 cup black beans
1/4 cup frozen corn
1/4 cup red bell pepper
1/4 cup Mexican blend shredded cheese
1 Tablespoon yellow onion, chopped
2 teaspoons jalapeño, stemmed, cored and finely chopped (optional)
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Optional Toppings

avocado
salsa
sour cream

Instructions

Preheat waffle iron on medium high setting.
In a medium bowl, whisk eggs together. Stir all remaining ingredients into eggs.
Spray heated waffle iron with non-stick cooking spray. Scoop ¾ cup of the mixture onto the waffle iron (amount will vary based on the size of your waffle iron). Close iron and cook until golden brown (approximately 5 minutes).
Let waffles cool completely. Cut into wedges and freeze in freezer bags. To reheat, remove from freezer bag and microwave 30 seconds.

Notes

Depending on the size of your family, you might want to double this recipe.
No waffle iron? Feel free to scoop some of the mixture onto a skillet and cook these like you would a pancake.

KALE SALAD with LEMON VINAIGRETTE

July 31, 2019 by Sarah Baade 2 Comments

What is your go-to when you really don’t want to cook? Maybe I should back up a bit. What are the staples in your fridge or pantry? The items you know you can always make a meal out of in ten minutes or less? My staples include kale (don’t roll your eyes at me), chickpeas, tortillas and eggs. At my laziest, I will toss together a kale salad. The toppings vary as far as which cheese or seeds I might sprinkle on top but I always include chickpeas for protein. My other go-to quick meal option is a breakfast taco. I live in South Texas and down here, there is no room for not loving breakfast tacos.

I get it that there are plenty of people who don’t like kale. Heck, there are plenty to mock it and shout their hate for kale from the rooftops. However, I think those people either haven’t actually tried it OR it wasn’t prepared well for them. In raw form, it can be really tough and fibrous. If the stem isn’t removed, you’ll feel like you’re gnawing on a tree branch. HOWEVER, if prepared well, it is delicious and has lots of nutritional value. At the very least, it is worth trying. If you still don’t like it? Hey, more for me!

Tips

I created this recipe as a side salad. However, you can top it with chickpeas, a hard-boiled egg or even grilled chicken to turn it into a meal.
To make this recipe go even faster, you can use a store-bought vinaigrette instead of the one I created for this salad.

Print Recipe

Kale Salad with Lemon Vinaigrette

My go-to salad recipe – perfect as a side salad or turn it into your main dish.

Course: Salad

Ingredients

5 large handfuls kale, destemmed and torn into pieces
zest of 1 lemon
1/4 teaspoon salt
1/4 cup shaved parmesan cheese
2 Tablespoons roasted & salted pepita seeds
1/2 teaspoon crushed red pepper flakes

For the Vinaigrette

juice of 1 lemon
3 Tablespoons olive oil
1/2 teaspoon sugar
1 teaspoon dijon mustard
1 pinch salt
1 pinch ground black pepper

Instructions

Place kale, lemon zest and salt in a large pan with 1 tablespoon of water. Sauté 2-3 minutes or until kale is bright green and slightly tender. Remove from heat immediately and put kale in a medium bowl.
Toss kale with pepitas, parmesan and red pepper flakes until ingredients are evenly distributed.

For the vinaigrette

For the vinaigrette: whisk together all ingredients in a small bowl. Drizzle over salad as desired.

VANILLA ALMOND GRANOLA

April 14, 2019 by Sarah Baade Leave a Comment

I currently have two food obsessions. First, popcorn. My daughter and I have been sharing a bowl of popcorn after school lately. We sit on the front porch and snack while we wait for my husband to get home. She isn’t old enough for this to become a long-term memory for her but I’m holding it dear to my heart. When I look back at my own childhood memories, it is the simple moments of quality time with my parents that are my favorites. I am trying to be fully present in these little moments with my daughter so that eventually they become memories for both of us.

My second food obsession of the moment is homemade granola. I’ll eat it as a bowl of cereal or mixed in with some yogurt. If nothing else is available, I’ll just eat it by the handful. I have rarely bought granola in recent years simply because of the frequently high sugar content. One of the things I love most about cooking is knowing exactly what is in my food. Granola incredibly easy to make, my daughter was able to put it together with me helping her with measuring ingredients. Granola is also easy to customize. You can keep it simple or add in all sorts of nuts or dried fruit. I’ve been making a batch every week over the past month and this particular recipe is too good not to share with you.

Tips:

If you like a chunkier granola, let it cool completely before stirring it.
I like to store my granola in the freezer to keep it fresh and crunchy longer.

Print Recipe

VANILLA ALMOND GRANOLA

This lightly sweetened granola is easy to make and easy to customize.

Prep Time5 mins

Cook Time1 hr

Total Time1 hr 5 mins

Servings: 7 servings (1/2 cup)

Calories: 383kcal

Ingredients

2 1/2 cups old fashioned oats
1/2 cup sliced almonds
1/2 cup crisp rice cereal
1 Tablespoon chia seeds
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 cup coconut oil, melted
2 Tablespoons honey
1 Tablespoon vanilla extract

Instructions

Preheat oven to 300F.
In a large bowl, mix all ingredients together.
Spread mixture out on a parchment lined sheet pan.
Bake for 1 hour. Let cool before serving.

BROCCOLI CHEESE QUICHE & SWEET POTATO HASH

April 10, 2019 by Sarah Baade 8 Comments

I’ve mentioned before that breakfast isn’t typically my thing, but brunch? Brunch is my jam! On the weekends, my husband and I each take a day to sleep in while the other one gets up early with our toddler. First of all, I love this sleep plan because we both end up feeling rested and rejuvenated. Second of all, by the time we are both up for the day it is the perfect time to hit up a restaurant for brunch. Our local favorites tend to give large servings which means leftovers. Leftovers that are absolutely delicious and all of us are eager to dive into during the week. There’s just something about breakfast foods for lunch or dinner that really hits the spot! I’m not alone on this line of thinking, am I?

A typical work day isn’t exactly conducive to brunch. Or is it? Hello meal planning! I was challenged by my friend, Nicolas, over at Blogtastic Food to create a dish that would work well for meal planning. I came up with two recipes to create a mini-brunch that I can take to work. These recipes reheat well which is ideal for this challenge but they are also easy to make. You can cook the sweet potato hash while the quiche is baking so everything is finished at the same time. Once it has all cooled off, pack individual servings into containers so you can grab and go as you head out the door for work during the week.

Tips:

Blind baking means you are going to partially bake the pie crust before you add the filling. It is worth the extra little bit of effort to blind bake your crust so you don’t end up with a soggy bottom on your quiche.
One of the great things about quiche is that you can take the egg base and change out the fillings. You could add ½ cup chopped ham cooked ham or bacon. If broccoli isn’t your thing, toss in some chopped bell peppers instead. Get creative!

Print Recipe

Broccoli Cheese Quiche

Servings: 8 slices

Ingredients

1 premade pie crust
8 large eggs
1 cup sharp cheddar cheese, shredded
1/2 cup gouda cheese, shredded
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup fresh broccoli florets, chopped

Instructions

Preheat oven to 375F. Arrange pie crust in a 9.5” pie dish. Line top of pie crust with parchment paper and then fill with dried beans or pie weights. Bake crust for 20 minutes.
While crust is baking, beat eggs in a large bowl. Mix in cheeses, cream, salt and pepper. Stir in broccoli.
Once blind bake is finished, pull the crust out of the oven then remove beans/weights and parchment paper. Pour egg mixture into pie crust and return to the oven and bake 40-50 minutes or until egg mixture has set.

Print Recipe

Sweet Potato Hash

Ingredients

1 Tablespoon olive oil
1 medium sweet potato, peeled and diced
1/4 cup yellow onion, chopped
1/4 cup red bell pepper, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika

Instructions

Heat olive oil in a large sauté pan over medium heat. Add sweet potatoes and cook for 5 minutes, stirring occasionally. Add onion and sauté 5 more minutes or until onions start to become transparent. Add bell peppers and spices, sauté an additional 2 minute.

For more meal prep ideas, check out the following recipes from the other “meal prep challenge” collaborators.

THAI CHICKEN GREEN CURRY MEAL PREP
https://www.blogtasticfood.com/thai-chicken-green-curry-meal-prep/

MUSHROOM RISOTTO MEAL PREP
https://juliarecipes.com/2019/04/30/mushroom-risotto-meal-prep/comment-page-1/#comment-806

VEGAN MEAL PREP CHILI
https://holistichormonehelp.com/2019/04/24/vegan-meal-prep-chili/

RED LENTIL, TAMARIND & TOMATO SOUP
https://cuisinedeli.com/2019/04/30/red-lentil-tamarind-tomato-soup/

PUMPKIN, RICOTTA AND SAGE PASTA SHELLS
https://itsnotcomplicatedrecipes.com/pumpkin-ricotta-and-sage-pasta-shells/

INSTANT POT ROPA VIEJA FOR MEAL PREP
https://www.hangrywhitemale.com/instant-pot-ropa-vieja-for-meal-prep/

MEAL PREP: GARLIC SHRIMPS SKILLET WITH BULGUR
https://healthylaura.com/dairy-free/meal-prep-garlic-shrimps-skillet-with-bulgur/

EASY MEXICAN LASAGNA
https://realfoodhappyhome.com/easy-mexican-lasagna/

MAKE AHEAD MEAL PREP MINI FRITTATAS IN MUFFIN TINS
https://www.31daily.com/make-ahead-meal-prep-mini-frittatas-in-muffin-tins/

INSTANT POT STUFFED PEPPERS {WITH TURKEY AND QUINOA}
https://www.mealswithmaggie.com/instant-pot-stuffed-peppers/

CELEBRATION PANCAKES

March 28, 2019 by Sarah Baade 3 Comments

When I was a kid, my dad would get up early and make a hot breakfast for us every day. I didn’t realize how lucky I was until I talked to a friend at school who said her mom just had a variety of cereal to choose from each morning. Here’s the thing though, I rarely ate it. It was always delicious but I’ve never been much of an early morning breakfast person. I just didn’t wake up hungry; I needed to be up for a couple of hours before I was ready to eat. Now that I’m a mom myself, I have an extra appreciation for Dad’s cooking. He could whip up biscuits and sausage gravy, scrambled eggs, pancakes… all the traditional breakfast items. He also taught me that pancakes freeze really well. He would make a huge batch all at once and freeze half of them for us to eat later on. I still do this every time I make pancakes. I love being able to heat up homemade pancakes from the freezer whenever I’m craving breakfast or just don’t have the energy to cook.

Let me start by saying there is a special place in my culinary heart for pancake mixes – “just add water”. However, there are days when I have run out of pancake mix and don’t want to run to the store for that one single item. The beauty of homemade pancakes is that you probably already have all of the ingredients in your kitchen. We only need the basics here and you can still end up with super fluffy pancakes. On an extra special day such as a birthday or your kid aced a test or maybe your spouse got a promotion, take things up a notch and add sprinkles. I’ve said it before and I’ll say it again, sprinkles bring joy! And yes, in my house, sprinkles are just as much a pantry staple as flour or sugar. You never know when you’ll want to spark a little extra joy so just keep those rainbow sprinkles stocked at all times!

Tips:

Definitely melt the butter before you start mixing any ingredients. This will allow it to cool before you add the eggs so that you don’t end up with a scrambled egg batter.
Keep the heat on medium to medium low. I know it is tempting to crank it up to get things cooking faster but you’ll just end up with pancakes that are burnt on the outside and raw on the inside.

Print Recipe

CELEBRATION PANCAKES

Homemade pancakes with a little extra joy.

Servings: 12 pancakes

Ingredients

2 1/2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons sugar
4 Tablespoons unsalted butter, melted and cooled
2 cups milk
1 teaspoon vanilla extract
1 egg, beaten
1/4 cup rainbow jimmies/sprinkles
Optional toppings: butter, maple syrup, whipped cream, more sprinkles

Instructions

Heat a lightly oiled griddle over medium heat.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Stir in the melted butter, milk and vanilla. Stir in the egg and then the sprinkles.
Scoop about a ¼ cup of batter onto the heated griddle. Depending on the size of your griddle, you can make more than one pancake at a time. Cook until batter starts to bubble on top and bottom is golden brown. Flip and continue cooking until the second side is also golden brown (about 1 minute). Remove from griddle and continue this process until all batter is used.

SWEET TURMERIC ROASTED VEGETABLES

March 4, 2019 by Sarah Baade 2 Comments

Throughout college I spent my summers working at YMCA residential summer camps. While working at Camp Cosby, we would have snacks for the staff who had a little time off in the evenings. Leftover desserts from dinner, potato chips, I even learned to love cheesy toast (literally just sandwich bread with a slice of cheese on it, toasted up in the oven). Since my specialty in the kitchen was baking, I made a blackberry cobbler one evening – made from fresh blackberries we had picked that week. It was such a treat to have a made from scratch dessert but it wasn’t the most impressive snack we had that summer. There were two staff members from New Orleans who whipped up some fried chicken for us like it was no big deal. I watched them gathering spices and I was amazed by how they knew exactly what they needed and/or knew which spices would go well together. I had never seen someone my own age put a dish together like that without a recipe. Not only that, it was some of the best fried chicken I’ve ever had.

Fast forward 15+ years and I’ve become more confident in exploring spices and using my pantry to the best of my ability. I love roasting vegetables but I’ve been needing to get out of a flavor rut with them. I’ve been wanting to try and incorporate turmeric so I just went for it, adding some additional spices and a little bit of honey. Guys, I shamelessly ate the ENTIRE pan of vegetables!!! Sure, these experiments don’t always turn out on a first go or even a fifth go but when they do it totally makes up for the frustrating moments that can happen in the kitchen. I hope you are encouraged by this recipe to explore your pantry or spice rack and try something new.

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SWEET TURMERIC ROASTED VEGETABLES

Lightly sweetened with spices and honey, you'll love these roasted vegetables!

Ingredients

1 large head cauliflower, cut into florets
3 carrots, peeled and cut into 1/2" slices
1 Tablespoon olive oil
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper
2 teaspoons honey
1 teaspoon sesame seeds

Instructions

Preheat oven to 425 degrees F.
Place cauliflower and carrots in a large bowl and drizzle with olive oil. Stir until vegetables are evenly coated with oil.
In a small bowl, mix turmeric, cinnamon, coriander and black pepper. Add spices to vegetables and stir until evenly coated. Spread vegetable mixture onto a sheet pan and roast in the oven for 30 minutes or until vegetables are for tender, stirring halfway through cooking.
Drizzle vegetables with honey and sprinkle with sesame seeds.

CAULIFLOWER TACOS

February 16, 2019 by Sarah Baade 5 Comments

I know it might seem a little cliché to be making tacos when I’m based out of Texas but seriously, guys… TACOS!!! Who cares about clichés when a dish this delicious is on the line?!? Plus, it’s not like tacos are exclusive to this part of the country. During my first year of graduate school, my roommate and I would make tacos every week and any time we had guests over for dinner. I would always give our guests the same speech. “Tacos are a personal experience. We are providing you with options for your toppings but, please, create your tacos to your own liking.” I was always fascinated to see which toppings people would pile and which toppings would get skipped over.

I’ve come across several delicious cauliflower taco recipes out there but all of them are made with florets which don’t give me that traditional taco texture I’m looking for. By using finely chopped cauliflower, I was able to achieve a texture and appearance that is more similar to ground meat. Honestly, even when I brought this to work as leftovers, my colleagues commented that it looked like meat. While I still think taco toppings are a personal experience, I would encourage you to add some black beans or pinto beans for added protein into this dish.

Tips:

This taco filling has a bit of heat to it. To reduce the heat, leave out the cayenne pepper.
If you plan to top your tacos with the creamy avocado sauce, you can make it the day before and refrigerate until ready to use.

Print Recipe

Cauliflower Tacos

A new take on cauliflower tacos - your family won't even notice these tacos are vegetarian.

Servings: 8 tacos

Ingredients

For the Tacos

8 corn or flour tortillas
2 Tablespoons olive oil
14 oz bag finely chopped cauliflower
1/2 small yellow onion, chopped
1 1/2 teaspoons minced garlic
1 Tablespoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/2 teaspoon garlic powder
Optional toppings:lettuce, shredded cheddar cheese, black beans, red bell peppers, diced tomatoes, salsa, creamy avocado sauce (see recipe below)

Creamy Avocado Sauce

2 small avocados, halved, seeded and peeled
1/4 cup plain Greek yogurt
juice of 1 lime
1/4 teaspoon garlic powder
1/4 teaspoon salt

Instructions

For the Tacos

Heat oven to lowest temperature possible. Wrap tortillas in foil and place in oven to warm while cooking the cauliflower mixture.
In a large pan over, medium heat, add cauliflower and onion. Stirring occasionally, cook until softened. Add minced garlic and cook for another minute. Stir in spices. Serve in tortillas with desired toppings.

Creamy Avocado Sauce

Put all ingredients in a blender and blend until fully combined.

PEANUT BUTTER CUT-OUT COOKIES

February 9, 2019 by Sarah Baade 2 Comments

In high school I was known for being the girl who was nice to everyone. Not a bad thing to be known for but that doesn’t necessarily make a girl particularly popular. Most people knew who I was and which activities I was involved in. I had a solid couple of groups of friends but I certainly wasn’t getting invited to any big parties on the weekends. In fact, the one time did attend a party with the popular kids, I found the scene to be boring and didn’t understand what the draw was. The get-togethers that stand out in my mind are actually almost juvenile. One of my friends would invite a few of us over at Easter and Valentine’s Day for cookie decorating. Her mom was the one who actually wanted her to host these decorating parties, my friend might have even been embarrassed to have us over for cookies and hot chocolate. I hope she looks back at it as fondly as I do though. I remember there being tons of cookies, tons of frosting, tons of sprinkles, and tons of laughter. There was no pressure to impress boys or to do something that might get us into trouble. It was just pure fun. I’m hoping my daughter will want to host similar parties as she grows up.

As I’ve gotten older, I still occasionally spend days decorating cookies but I’ve expanded beyond sugar cookies. Over the past few years I’ve favored gingerbread but February doesn’t exactly feel like gingerbread season. The cooler temperatures still have me thinking deep flavors – I’m just not quite ready for light floral/spring flavors. With Valentine’s Day coming up I still wanted to incorporate chocolate without making it the main event. What could pair better with chocolate than peanut butter?! So, I’ve created peanut butter cut-out cookies. The flavor is traditional but they are just as fun to decorate as a sugar cookie.

Tips:

While you don’t have to refrigerate this dough before rolling and cutting it, you can if you want to. Feel free to make the dough a day ahead, wrap it in plastic wrap and then chill in the fridge. Just be sure to pull it out and get it back to room temperature before rolling it.
I know it can be tempting to dunk the entire cookie in chocolate but try to show some restraint. Honestly, if you cover more than about half of the cookie, the chocolate will overwhelm the peanut butter flavor.

Print Recipe

Peanut butter cookies dipped in dark chocolate - the perfect cut-out cookie for Valentine's Day.

Course: Dessert

Cuisine: American

Servings: 36 Cookies

Ingredients

3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups creamy style peanut butter
1 cup unsalted butter, softened
1 1/2 cups sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
10 oz dark chocolate melting wafers
variety of sprinkles for decorating (optional)

Instructions

Preheat oven to 350F.
In a medium bowl, whisk together the flour, baking powder and salt then set aside.
In a large mixing bowl, beat peanut butter, butter, white sugar and brown sugar until smooth.
Beat in eggs and vanilla.
Gradually stir in flour mixture.
Once flour is fully incorporated, place 1/3 of the dough between two sheets of plastic wrap and roll to ¼” thick.
Remove top layer of plastic wrap and cut dough with cookie cutters.
Bake on a parchment lined sheet pan for 11-13 minutes or until edges start to brown.
Cool cookies completely before decorating.
Melt chocolate wafers according to package.
Dip cookies in chocolate then add sprinkles as desired. Alternatively, drizzle chocolate over cookies.

24-HOUR BREAKFAST CASSEROLE

January 14, 2019 by Sarah Baade Leave a Comment

Every year it seems like the holiday season comes and goes at a faster pace than it did the year before. This year we traveled to the Dallas, TX area to celebrate Christmas with family. We had an amazing visit with lots of food, plenty of gifts and we made beautiful new memories. As my siblings and I have gotten older, we have started creating traditions with our own families. My husband and I generally keep things simple; Santa fills our stockings but no other gifts are exchanged between us. Our daughter is still too young to fully understand what is happening with gifts under the tree but her older cousins gave her a full introduction to it this year. For New Year’s Eve, we go to bed at our usual time. However, on New Year’s Day, we have friends come over for board games and sandwiches. This is a new tradition but one that I really enjoy. The day is filled with so much laughter and I really can’t think of a better way to start a new year.

As I think about traditions I can’t help but think of family favorite recipes. The first one that comes to mind is my grandmother’s egg casserole. The cheese sauce alone will have you begging for more! Unfortunately, the recipe is time consuming enough that I rarely make it. Maybe this is why our family typically only ate it for holidays or special occasions. As I was going through my grandmother’s recipe box I came across the “24 Hour Omelet.” Cheese? Check. Bread? Check. Eggs? Check. Easier than the traditional egg casserole? CHECK! So, I put this recipe together with some modifications (nobody needs their breakfast to swim in butter). I also changed the name because it honestly did not remind me of an omelet at all but more of a casserole that borders on being a savory bread pudding. This 24-hour breakfast casserole is not like the old family favorite but it is definitely delicious, easy to make, easy to customize and gets put together the night before.

Tips:

Have fun with this! You can change this recipe up by using any variety of vegetables or you could even add ham or cooked sausage for the meat lovers in your life.
You could also make this into a sweet version by skipping the cheddar and monterey jack cheeses and adding berries of your choosing. If you go this route, consider serving with syrup.

Print Recipe

24-HOUR BREAKFAST CASSEROLE

Delicious, easy to make and easy to customize breakfast

Ingredients

1 loaf sourdough bread
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded monterey jack cheese
8 oz cream cheese, cut into small pieces
1/2 cup bell pepper, chopped (optional)
1 cup mushrooms, sliced (optional)
1 cup loosely packed fresh baby spinach (optional)
8 eggs
2 cups milk
1/2 teaspoon ground mustard
1 teaspoon salt
1 Tablespoon chives, chopped

Instructions

Tear bread into chunks and place evenly into a greased 9x13” casserole dish (this will be approximately 9 cups of bread chunks). Sprinkle half of the shredded cheeses over the bread. Spread vegetables evenly over bread then cover with remaining shredded cheeses and cream cheese. Beat eggs with milk, ground mustard, salt, chives and cayenne pepper. Pour egg mixture over cheeses. Cover with foil and refrigerate overnight.
Preheat oven to 350F. Bake dish, covered with foil, for 35 minutes. Remove foil and bake an additional 15 minutes. Let stand 10 minutes before serving.