Wikipedia says: “Brunch is a combination of breakfast and lunch, and regularly has some form of alcoholic drink served with it. It is usually served anytime before 3 o’clock in the afternoon. The word is a portmanteau of breakfast and lunch.”
I’ll just say that a weekend brunch is one of my favorite things to do. It’s fun to mix it up a bit and get family and friends together to enjoy a meal during the day, rather than a later dinner.
This recipe is my version of a pretty basic breakfast casserole that my Mom used to make. It’s eggy, bready, cheesy and the best part is, you can pretty much throw as many add-ins as you want and it still turns out delicious!
Breakfast Casserole | Serves 6
Start to finish: about an hour
1 loaf white bread, chopped
9 large eggs
6 Tbsp melted unsalted butter
3 Cups milk (I used 1%)
Salt and pepper
2 Cups shredded cheddar cheese
1 package frozen Brown & Serve breakfast sausages
Additional add-ins (if desired): frozen chopped spinach (defrosted and squeezed dry), cooked sliced mushrooms, chopped tomatoes, or cooked chopped bacon or ham.
Serve with maple syrup or ketchup.
Preheat oven to 350° F. Spray a 9×13 pan with nonstick spray.
Mix up eggs, milk, salt, pepper and melted butter in a bowl.
Place a layer of chopped bread into your baking dish. Top with meat and cheese, repeat until your ingredients are used up and your casserole is piled high.
Gently pour egg mixture over bread/cheese/meat. Let sit 15 mins to soak in.
Bake for 45-55 mins or until casserole is golden brown and puffed.
Yes, you read that right! Moist and delicious banana bread IS possible in an air fryer. I’ll include links below to the exact air fryer and pan I used, but this should work with any air fryer, and any round cake pan that fits into yours!
My banana bread mix is the same I use if I were to bake it in the oven – filled with ripe, sweet, bananas, chocolate chips, vanilla and a touch of cinnamon – except in the air fryer, it takes 35 minutes instead of an hour!
Air Fryer Banana Bread Makes one 7″ Cake Pan (or small loaf pan)
• 3 TBS Unsalted Butter, softened
• 1/2 C White Sugar
• 3 Ripe Bananas
• 2 Large Eggs
• 1/2 tsp Vanilla Extract
• 1 C Flour
• 1/2 tsp Baking Soda
• 1/4 tsp Ground Cinnamon
• 1/2 tsp Salt
• 1/2 C Chocolate Chips (optional, but recommended!)
Find the ripest bananas possible!
Combine eggs, butter, bananas and vanilla.
Add flour, baking soda, salt and cinnamon until combined.
Add chocolate chips and stir gently.
Preheat air fryer to 300 degrees F.
In a large bowl, cream together eggs, bananas, butter, sugar and vanilla (by hand, stand mixer or electric mixer).
In a separate bowl, combine flour, baking soda, salt and cinnamon.
Add the flour mixture to the banana mixture and gently blend until combined.
If using, fold in chocolate chips.
Spray cake pan with nonstick spray and pour batter into pan. Place in air fryer basket, close and cook at 300 degrees F for 35 minutes.
Remove from fryer and flip to release from pan. Let cool completely before serving.
Links to products I used (I have no affiliation with these, just passing on items I have had success with!):
One of the easiest ways to grow tomatoes is, well, with tomatoes! This fun hack gets started right in a paper or plastic cup, and once your seedlings are nice and tall, transfer them to a pot outside to continue growing!
I did this trick last spring and we got a nice bunch of tomatoes by the end of the summer. Give it a shot and let me know how yours grow!
Step 1: Pick your favorite tomatoes and slice into 1/2 inch thick slices; prepare a cup filled half way with garden soil (I use organic Miracle Grow).
Step 2: Place tomato slices into soil and press down about 1/4 inch. Cover with about a 1/2 inch of soil and pierce hole in the base of cup to allow for drainage.
Step 3: Water lightly and cover with plastic wrap. Place in a sunny spot inside or outdoors.
Photo #1 was taken FOUR DAYS LATER! Photo #2 was taken 8 days after planting!
Happy Growing! I’ll update as my plants keep growing 🙂
This is one of those throw-it-in-and-forget-about-it kind of sides! The end result is a creamy/crispy/flavorful side dish that goes with just about anything (we had ours with steaks). Feel free to experiment with the spices and pouch contents! Some ideas using the same process:
Sweet Potatoes with cinnamon & brown sugar
Yukon gold potatoes with parsley
Russets with bacon in the pouch!
Potato Pouches – serves 4
4-5 Yukon gold potatoes, scrubbed and dried
3 Tbs unsalted butter
2 cloves freshly crushed garlic
1/2 tsp each dried herbs – rosemary, thyme
Salt and pepper to taste
Nonstick cooking spray
Preheat oven to 375°F.
Slice potatoes about 1/4″ thick.
Line a sheet pan with a full sheet of foil, spray with cooking spray.
Place potatoes and garlic in the center of the foil and sprinkle with herbs, salt and pepper.
Cut up butter and place on top of potatoes.
Tear a second piece of foil and place on top of potatoes. Bring up sides and cinch together to make a sealed pouch.
Bake for 35 minutes (or 20-30 mins, flipping every 15 mins, on a hot grill).
Fun fact: when I was growing up, I really didn’t care for meatloaf. The texture was weird to me, like a spongy burger? I think I remember bites of crunchy onions and some “green stuff” in there (parsley, ugh), but as a kid, I forced it down (because that’s what we were supposed to do!) and didn’t really think much more about it.
It seems though, as you get older and start cooking for yourself and others, old family recipes creep up on you and you put your own twist on them – maybe to make them more ‘likeable’ or how I would have wanted them to be at the time, so I guess we’ll just call this ‘My Version’ of my Mom’s Meatloaf!
What you’ll Need (Meatloaf serves 4-6):
• 2lbs ground beef
• 2 large eggs
• 1 carrot, finely grated – adds moisture to the meatloaf!
• 3/4 Cup seasoned bread crumbs
• 1 Tablespoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon parsley
• 1/4 cup milk
• 1 package Pillsbury Crescent Rolls
• 1/2 Cup ketchup
• 1/4 Cup dijon or yellow mustard
• 2 Tablespoons dark brown sugar
How To: Preheat oven to 375 degrees F
In a large bowl, combine beef, spices, eggs, breadcrumbs and carrot. Get dirty and mix with your hands! I find it always comes out best this way. If mixture feels a bit dry, add milk a little at a time. Mixture should be dense but soft and shape-able.
Spray a baking dish with nonstick spray and form meat mixture into a loaf shape and place into baking dish.
Mix meatloaf glaze in a small bowl with a whisk until combined, brush over top of meatloaf.
Bake uncovered for 25 minutes. Remove from oven and lay crescent roll dough over top, overlapping slightly to cover the top of the loaf.
Bake an additional 10-15 minutes until crescents are browned. If you’re using a meat thermometer, beef should come to at least 160 degrees F. Slice and serve.
If you’re tired of taco Tuesdays and want to mix it up a bit, this Burrito Casserole gives you the same flavor – and it’s great for feeding a crowd (think that big Football Party…). What I love most is that you can sneak lots of veggies in for some extra nutrition and they’re disguised by that great taco flavor (the kids won’t suspect a thing!).
Basically this recipe contains all the same elements of a burrito, without the mess of wrapping and rolling. I served mine with tortilla chips, sour cream and avocado and everyone loved it!
Burrito Casserole Serves 4-6
Start to finish: about 30 mins
What you’ll need:
1lb ground turkey (or beef, or chicken)
1 small onion, chopped
1 packet taco seasoning
3/4 Cup water
1 Can Rotel (8oz, or 1 Cup of your favorite pre-made salsa)
1 Cup frozen corn
1 Can (8oz) Black Beans
4 Cups of cooked white or brown rice
Sour Cream, Avocado, and Tortilla Chips for serving (optional, but YUMMY!)
Preheat oven to 350 degrees F. Spray a 9″ x 13″ baking dish with nonstick spray.
Prepare rice as directed on package. While rice is cooking, brown your ground meat with the chopped onion.
Once meat is browned, add in: taco seasoning, water, Rotel, black beans, and corn.
Stir all together until combined.
Layer in baking dish: rice, then meat mixture, top with shredded cheese.
Bake in oven for about 15 mins or until cheese is melted.
This is literally a “set it and forget it” meal! What’s better than cooking an entire meal all at once and having it ready before you even get home??
The best part about beef stew in the slow cooker is that it’s very forgiving. You can add more or less of the meat and veggies, and even throw in some extras like mushrooms or celery. Follow my steps below for a great beef stew.
This little packet is my go-to secret when I make beef stew or pot roast. I use the same flavor pack for both because the pot roast version just has a great meaty, savory flavor that I haven’t been able to replicate with my own blend of herbs and broth, so don’t judge! ￼
Prep veggies and place into the pot. Add the meat and mix together. Then, pour seasoning mix over the top – that’s seriously it!
Easy Slow Cooker Beef Stew
Serves 4-6 (more if you serve a side like egg noodles or bread. To make less, just cut down on the quantity of ingredients, same cooking time).
Start to Finish: 8.5 hours
What you’ll need:
2-3 lbs stew beef
2 large russet potatoes (or 3-4 red potatoes), chopped into even chunks
3-4 carrots peeled and chopped
1 large onion, sliced
1 cup water
Crock Pot seasoning (or herbs/spices of choice)
Clean and prep veggies, place in empty slow cooker.
Add stew meat to the slow cooker.
Pour water/herb/spice mixture over meat and veggies, stir well.
Set slow cooker to 8 hours on low and give it a good stir when done. Enjoy!
Ah, the Instant Pot. Love it or hate it, it seems it’s here to stay and I honestly love cooking with mine all the time. But… there are those frustrating BURN moments that I just can’t get past!
Imagine this: You read through all of the recipe steps in advance – it’s got great reviews and you get all excited for your meal at the end of the day. You follow your recipe precisely. And then this happens:
Thankfully, a BURN error isn’t a regular occurrence for me, but when it happens, I feel as if I’ve failed, because I know that my meal is just never going to be right after that. It’s actually become a joke in our house that if the Instant Pot burns, we order take out! In fact, one night, my daughter wasn’t happy about what was for dinner, so she printed out the BURN warning and stuck it to my pot!
Don’t be afraid of the burn. The Instant Pot is just protecting itself!
According to Instant Pot, “The temperature sensor will trigger the Overheat Protection if the inner pot reaches too high a temperature, shut off the heat, and the cooker will display the warning message. Once things cool down enough, the heating element will turn back on and the Instant Pot will try to complete its cooking program. If the temperature gets too hot again, it will trigger the Overheat Protection again.”
I tried making a Pot Roast the other night and the burn came on about 10 minutes into the warm-up. I think my issue was that I added the liquid last instead of first (I still can’t get Instant Pot and Slow Cooker rules straight!). I opened my pot, gave everything a good stir and it functioned normally after that, however my post roast turned out more like overcooked roast beef. The meat was tough and waiting more than an hour just got me out of the mood, but we ate it and it was ok. Not great, but ok. See some tips from Instant Pot below to avoid the burn.
Ways to avoid the burn:
Ensure there is enough liquid. The single best way to prevent overheating is to have enough water-based liquid. Without water, the cooker cannot pressurize properly and may overheat.
Ensure the steam release is sealed. Your Instant Pot cannot reach pressure if the steam release is not sealed, but it will continue to heat as the steam escapes. This could lead to overheating.
Ensure the sealing ring is working properly. If the sealing ring is damaged or placed incorrectly steam will escape and prevent pressurization, potentially leading to overheating.
Ensure the float valve is clean and moves freely. Food residue can cause the float valve to stick, which can also allow steam to escape.
Layer ingredients. (THIS WAS MY MISTAKE!) Put liquids into the inner pot first, then add the other ingredients. Do not stir or mix. This helps keep things that might scorch from touching the bottom.
I’ve resurrected my blog! I even bought the domain to make it legit.
I’ve been gathering inspiration from my new cooking gadgets for some time now, so I thought, why not? I cook all the time and have a lot of great recipes, reviews and tips to share, so I hope you’ll stick around and follow along. Comments are welcome and encouraged!
Hit the About Me tab to learn more about who I am and what I do, and stay tuned for some great posts!