Breakfast - Half baked harvest brunch recipes

Author: Shirley Donaldson

Leftover mashed potatoes, mixed with two cheeses, baby spinach, and crispy bacon. Finish off with a sprinkle of everything bagel spice and fresh herbs.

Everything Cheesy Potato and Egg Casserole
Baked Berry and Cream Cheese Croissant French Toast
Baked Cinnamon Crunch French Toast
Crispy Parmesan and Pesto Egg in a Bagel

Everything Cheesy Potato and Egg Casserole

Leftover mashed potatoes, mixed with two cheeses, baby spinach, and crispy bacon. Then topped off with eggs and baked until the eggs are just set. Finish off with a sprinkle of everything bagel spice and fresh herbs. This is the easiest, most delicious, feed-a-crowd breakfast.
Provided by: Tieghan Gerard
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 0 servings
Number of ingredients: 12

Ingredients:

Nutrition:

Calories: 337 kcal
Serving Size: 1 serving

How to cook:

1. Preheat the oven to 400 degrees F. Grease a 9x13 inch baking dish with butter. 2. In a large bowl, mix together the potatoes, milk, cheeses, spinach, and a pinch each of salt and pepper. Spread the potatoes in an even layer in the prepared baking dish. Using the back of a spoon, make 8 "nests" for the eggs to sit. 3. Cook the bacon until crisp in a large skillet. Arrange the bacon inside each nest. Transfer to the oven and bake 10 minutes. Remove from the oven and crack the eggs into the nest. Season with salt and pepper. Return to the oven and bake an additional 10-15 minutes, or until the eggs are set to your liking. 4. Top the casserole with fresh basil, dill, and a pinch of crushed red pepper flakes. Serve and enjoy!

Notes: Easter Archives - Half Baked Harvest, Save Recipe · Recipes · July 15, 2022 · Strawberry Pretzel Ice Cream Cake. Hot Strawberry Jam Dutch Baby | halfbakedharvest.com · Save Recipe · Breakfast.

Tags:

baked berry and cream cheese croissant french toast crispy parmesan and pesto egg in a bagel baked cinnamon crunch french toast cheesy potato and egg casserole half baked harvest brunch recipes parmesan and pesto egg in a bagel berry and cream cheese croissant french toast

Baked Berry and Cream Cheese Croissant French Toast

Soft, buttery, flaky croissants layered with sweet fruit jam and extra creamy, cream cheese. Then baked in an eggy french toast "batter". Super pretty when topped with fresh berries.
Provided by: Tieghan Gerard
Total time: 90 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 0 servings
Number of ingredients: 13

Ingredients:

6 large eggs, beaten
1 1/2 cups whole milk
2 tablespoons real maple syrup
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon kosher salt
12 cups roughly torn, day old croissants (about 12-16 croissants)
1 jar (10 ounce) high quality fruit preserves, such as blueberry, strawberry, or blackberry
8 ounces cream cheese, cut into small cubes
6 tablespoons cold salted butter, thinly sliced
1 cup fresh berries, such as blueberries, strawberries, or blackberries
1 cup heavy cream
powdered sugar and maple syrup, for serving

Nutrition:

Calories: 437 kcal
Serving Size: 1 serving

How to cook:

1. Grease a 9x13 inch-baking dish with butter.2. In a large bowl, whisk together the eggs, milk, maple syrup, vanilla, cinnamon, and salt. Add the torn croissants and gently toss with egg mixture. Arrange half the croissants in the prepared baking dish. Dollop the jam and cream cheese over the croissants. Add the remaining croissants overtop. It's OK if not all of the jam and cream cheese are fully covered. Pour the remaining egg mixture over the croissants. 3. Cover and place in the fridge for 30 minutes or up to overnight. When ready to bake, preheat the oven to 375 degrees F. 4. Lay the thinly sliced butter over the croissants. Transfer to the oven and bake for 45-50 minutes or until the French toast is golden and crisp. If the tops of the croissants begin to brown too quickly, loosely cover the french toast with foil.5. Meanwhile, in a mixing bowl, whip the cream until stiff peaks form. Stir in 1 tablespoon powdered sugar or maple syrup, if desired. 6. Serve the french toast warm, topped with whipped cream, fresh berries, and maple syrup. Enjoy!

Notes: My Favorite Recipes for Easter, I'm sharing some sweet brunch recipes, quick appetizers, and my selections for family dinner and dessert.

Baked Cinnamon Crunch French Toast

Soft, buttery, and custardy inside, yet caramelized around the edges...almost like a creme brûlée
Provided by: Tieghan Gerard
Total time: 105 minutes
Cook time: 45 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 12

Ingredients:

8 ounces cream cheese, at room temperature
1/2 cup heavy cream
1 teaspoon vanilla
1 loaf challah bread, sliced into 1-inch thick slices
8 large eggs, beaten
2 1/2 cups whole milk
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
1/4 cup, plus 1/3 cup brown sugar
2 1/2 teaspoons ground cinnamon
2 teaspoons flour
2 tablespoon salted butter, melted

Nutrition:

Calories: 321 kcal
Serving Size: 1 serving

How to cook:

1. Grease a 9x13 inch-baking dish with butter. In a bowl, mix 1/4 cup brown sugar and 1 teaspoon cinnamon. Sprinkle half the cinnamon sugar over the bottom of the baking dish. 2. In a bowl, using an electric mixer, whip the cream cheese 1 minute. Add the whipped cream and vanilla and gradually increase the speed to high. Whip until fluffy, 1-2 minutes. 3. Grab the bread and make a 1-inch slit at the top, move your knife to create space in the bread, being careful not to poke through to the other side. Spread the inside of the bread with cream cheese, press to enclose (see above photo). You will not need all the cream cheese, save the rest for serving. 4. In a large bowl, whisk together the eggs, milk, vanilla, and salt. Submerge each piece of bread into the egg mix, allowing the bread to sit at least a minute to soak up the eggs. Arrange the bread in the baking dish. Pour the remaining egg mix over the bread slices. Then sprinkle over the remaining cinnamon sugar. Cover and place in the fridge 30 minutes or overnight. 5. When ready to bake, preheat the oven to 375° F. In a bowl, mix 1/3 cup brown sugar, 1 1/2 teaspoons cinnamon, the flour, and butter. Arrange over the bread slices. 6. Cover and bake 25 minutes, remove the foil and bake another 20-25 minutes or until the French toast is deeply golden.7. Serve the french toast warm, topped with any additional whipped cream. Enjoy!

Notes: Easter Archives, Dad's Easy Cheesy Eggs with Chili Butter. · Spinach and Brie Triangles. · Maple Glazed Doughnuts. · Pull Apart French Toast Bake. · Lemon Coconut Vanilla Sheet Cake

Crispy Parmesan and Pesto Egg in a Bagel

Serve with avocado and herbs for a fun twist on the bagel sandwich to enjoy any day of the week!
Provided by: Tieghan Gerard
Total time: 20 minutes
Cook time: 5 minutes
Prep time: 15 minutes
Yields: 2 servings
Number of ingredients: 12

Ingredients:

Nutrition:

Calories: 456 kcal
Serving Size: 1 serving

How to cook:

1. Make sure the bagel's hole is 3/4 inch wide. Use your fingers to pull the hole bigger, if needed. 2. Heat the olive oil in a skillet over medium heat. Add the the top bagel half, cut side facing up, to one side of the skillet. To the other side, sprinkle 1/2 of the cheese in a circle the size of your bagel. Spoon 1/2 the pesto over the cheese. When the cheese melts, about 1 minute, flip the bagel, cut side facing down, onto the cheese. Crack 1 egg into the bagel hole. Season with salt and pepper. Cover and cook, until the whites are set, but the yolk is still runny, 6 to 8 minutes, or to your preference. Repeat with the remaining bagel half. 3. In a bowl toss together the avocado, arugula, dill, lemon, sesame, chili flakes, and salt. Serve with the bagel.

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