Food for the Family {Sunday Brunch Edition}

Hope everyone had a very happy Valentine’s day! We kept things low key but enjoyed a great night together.

On to feeding my gathered family last Sunday morning. The shower began at 2p, so I wanted to have something fairly hardy yet easy for brunch Sunday. I think by now y’all have realized I don’t eat {& thus don’t cook} pork or beef. So that takes out a lot of breakfast casseroles.

I turned to the Pioneer Woman in hopes she could help me out. Seriously, you can never go wrong with a PW recipe ~ she has yet to fail me. My family & I LOVED her Sleepin’ in Omelette casserole. It was easy for my mom, Nana & I to assemble Saturday night & cooked up beautifully Sunday morning.

Ingredients
Onion Rolls {she says use 6 but 5 was more than enough for my 9×13 pan}
1 c grated cheddar cheese
8 oz cream cheese, softened
1 & 1/2 sticks of butter
10 eggs
2 c milk
1 tsp chopped chives {Suz fail ~ I didn’t have this!}
1/2 tsp dry mustard {another Suz fail so we used spicy brown liquid mustard}
1/2 tsp salt
a dash of cayenne pepper

Directions
Nana & I crumbled the onion rolls on the bottom of a greased 9×13 pan. We topped the bread with the cheddar cheese, crumbled cream cheese on top of that & then Nana thinly cut up the butter on top that all that.

Mom mixed the remaining ingredients in a bowl & I photographed while she poured it over the top of the dish trying to spread the egg mixture throughout. We covered it with foil & placed it in the frig over night.

Sunday morning, I baked it covered on 350 {even though PW says 325} for 45 min then removed the foil & baked uncovered for another 15 minutes.

I remembered my friend Emilee Beth had brought an awesome hash brown casserole to our last girls’ night sleepover & thankfully she & the recipe orginator Alison shared it with me. & it would only be fair that I share it here right? {& so I remember it too!}

Hash Brown Casserole aka Cheesy Potatoes

Ingredients
32 oz bag frozen hash browns {diced or grated}, slightly thawed
10 oz grated cheddar cheese
1/4 c onion, diced
2 c sour cream {we used 1 c light & 1 c regular}
1 can cream of mushroom soup
1/4 c butter, melted
salt & pepper to taste

Directions
Mix all the ingredients together {except for the potatoes & a little extra cheese}. Then add the potatoes & mix thoroughly. Spray a 9×13 pan generously with Pam & pour in the potato mixture.

At this point Saturday night, we tossed the casserole into the frig wrapped well with foil. Sunday morning, I added a little extra cheese on the top of the casserole & baked it at 350 degrees for an hour. I did 45 minutes covered & uncovered for the last 15 minutes.

Nana & Jason’s mom cooked up some bacon {the first I’d ever purchased} for my meat-loving family. We served the casseroles & bacon with a pretty fruit salad {thanks Costco} to which I’d added blueberries & strawberries. I’d forgotten to buy oj but had sparkling pomegrante juice {from Trader Joe’s} along with coffee & sodas. I’m pretty sure we were all members of the clean plate club & some {me!} went back for seconds!

2 comments

  1. LauraC says:

    PW sleeping in omelette is our Christmas morning tradition! We always skip the chives and use less butter.

    She has done me wrong one horrible time. Hummus. It was horrible and a big waste!

  2. MomEinstein says:

    I totally get not eating pork, but how do you not eat ham? Or cheeseburgers? Or BACON?

    Tell me you had some of the bacon Sunday morning and you’ve changed your ways.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge