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. 


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


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


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


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.

Eggplant Parmesan


1 large firm eggplant
1/2 cup all-purpose flour
2 eggs, beaten or egg substitute equivalent
1/2 cup dry bread crumbs
8 oz. package mozzarella cheese slices
24 oz. jar spaghetti sauce
1/2 tsp. dried oregano
1/2 cup grated Parmesan cheese


Preheat oven to 350 degrees. Peel eggplant and cut cross-wise into one-half inch rounds. Salt eggplant slices on both sides and let sit for 20 minutes. Rinse off bitter juices and pat dry with paper towel. Sprinkle half of flour, eggs, and bread crumbs into three separate plates. Dip eggplant slices progressively in flour, eggs, and then bread crumbs. Add more of these ingredients as needed until all eggplant slices are coated.

Arrange eggplant rounds in greased baking pan and bake until fork goes through and slices are tender, about 15 minutes. Flip over halfway through cooking time. Remove from oven when done.

Spread thin layer of spaghetti sauce on bottom of greased 9x13x2 inch baking dish. Arrange half of eggplant slices over sauce, then cover with half of mozzarella cheese slices. Add another layer of sauce, eggplant, and mozzarella. Top with remaining sauce. Sprinkle with oregano and Parmesan cheese. Bake until heated through and bubbly, about 20 minutes. Serves 6 to 8.