Tag: brunch

Breakfast Slam Bundt

This is a delicious all-in-one brunch dish. I had trouble getting it out of the baking pan. Maybe I needed more cooking spray, or a cooking spray/flour mixture. I’d like to try it in a rectangular pan to see if it comes out easier without the fluted sides. This dish may also serve more when cut into squares. Feel free to add other vegetables or seasonings. You can also add breakfast meats if you want a heartier dish. 

Ingredients

8 oz. sliced mushrooms
2 cups frozen hash brown potatoes
1 dozen large eggs
12 oz. can Pillsbury Butter Tastin’ Flaky Layers refrigerated biscuits
2 cups shredded Cheddar cheese
½ cup whole milk

Directions

Preheat oven to 400 degrees. Grease a bundt pan with cooking spray. Cut up biscuits into bite-sized pieces.

In a large bowl, whisk together the eggs and milk. Mix in frozen hash browns and sliced mushrooms. Add the Cheddar cheese. Fold in the biscuit pieces and mix to blend. Pour mixture into the prepared bundt pan. Cover with aluminum foil and bake for 1 hour. Remove foil and bake another 10 minutes or until top is browned.

Cool and invert onto plate. Serves 8.

Zucchini Egg Bake

Ingredients

2 Tbsp. olive oil
8 oz. diced onion
15 oz. can sweet corn, drained
(2) 16 oz. containers sliced zucchini
8 oz. diced tomatoes
8 oz. sliced mushrooms
1 Tbsp. chopped fresh basil
1 tsp. dried oregano
12 oz. shredded mozzarella cheese
6 eggs, beaten

Directions

Preheat oven to 375 degrees. Heat the olive oil in a large skillet. Add the vegetables and sauté until softened. Remove from heat and stir in seasonings, about  of the cheese, and the eggs. Mix thoroughly. Transfer to greased 9x13x2 inch baking dish. Sprinkle remaining cheese on top. Cover with foil and bake for 20 minutes. Remove foil and bake 10 minutes more or until browned and bubbly. Serves 4 to 6.

Zucchini Quiche

Ingredients

1 large onion, chopped
½ cup vegetable oil
½ cup grated Parmesan cheese
4 eggs, beaten
1 Tbsp. chopped fresh parsley
3 cups zucchini, peeled and grated
1 cup biscuit mix
4 oz. shredded cheddar cheese
¼ cup egg substitute

Directions

Preheat oven to 350 degrees. Mix together the first five ingredients in a large bowl. Add the zucchini, biscuit mix, cheddar cheese, and egg substitute. Stir to blend. Spray two 9-inch pie dishes with cooking spray. Pour mixture into pie plates, dividing evenly. Bake for 40 minutes or until golden brown and center is cooked through. Serves 6.