Everything Bagel Casserole

I have been on a total de-cluttering binge lately. Cook all the things forgotten in the freezer! Clean out the cedar closet! Get rid of all the sippy cups that don’t get used! Purge old purses!

The other night I was watching TV and playing on the laptop and decided to start deleting old, unneeded blog photos from the computer. Buried in the blog folder where the shots of this casserole – and I realized I never actually blogged it! I’m sorry. I was holding out on your guys.

This is amazing – hands down my favorite breakfast casserole. I made this for a Mother’s Day brunch and it was so amazingly well received. It’s easy to see why, though – everything bagels, bacon, melty cream cheese – what’s not to love? And the fact that you can prep it ahead is an added bonus.

If you’re looking for a great, filling brunch dish, this is it. I promise you won’t be disappointed!

EverythingBagelCasserole

Everything Bagel Casserole
(adapted from Well Plated)
Serves 8

6 everything bagels, cut into bite-sized pieces
1/2 lb. bacon, cooked and crumbled
1/2 cup grated cheddar cheese
1/4 cup grated Monterey Jack cheese
8 eggs
2 1/2 cups milk
1 tsp. ground mustard
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup fresh chives, chopped, divided
8 oz. cream cheese

Spray a 9×11″ casserole dish with non-stick spray.  Spread the bagel pieces evenly in the bottom of the dish and top evenly with bacon crumbles, 1/4 cup cheddar cheese, and Monterey Jack cheese.

In a large bowl, whisk together the eggs, milk, mustard, salt, and pepper until well combined and pour over the bagel pieces. Press down lightly on the bagel pieces to make sure they all absorb some of the liquid. Top evenly with half of the fresh chives and the remaining cheddar. Cover tightly and refrigerate for at least two hours – overnight is perfect!

Preheat the oven to 350 when ready to bake – let the casserole stand at room temperature during preheating. Cover lightly with foil sprayed with non-stick spray and bake for 40 minutes. Uncover and bake an additional 15-20 minutes, until the center is set. Let stand for 10 minutes before serving.

 

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Chocolate Chocolate Chip Pancakes #Choctoberfest

The last two weeks have been quite busy around here. Yesterday, I was celebrating being done and having some room to breathe. I got up and made these pancakes as a hooray-we-made-it-to-Friday celebration.

And then realized as I was setting the table it was Thursday. Only Thursday.

On the up side, these pancakes were a delicious consolation – and you guys get one more #Choctoberfest recipe than I was planning on blogging!

ChocolatePancakes

Chocolate Chocolate Chip Pancakes
(adapted from Give Recipe)
Serves 3

1 egg
3 Tbsp. sugar
1 cup milk
1/4 cup vegetable oil
1 1/3 cups flour
4 Tbsp. cocoa powder
2 tsp. baking powder
1/4 tsp. salt
1/4 cup semi-sweet chocolate chips
2 tsp. butter
Whipped cream, optional
Fresh raspberries, optional

In a bowl, whisk together the egg and sugar until creamy. Whisk in milk and vegetable oil until well combined and set aside.

In another bowl, whisk together the flour, cocoa powder, baking powder and salt. Whisk the dry ingredients into the wet until well combined. Fold in the chocolate chips.

In a frying pan over medium heat, melt the butter. Cook the pancakes in batches. Serve with whipped cream and fresh raspberries.

Peanut Butter Apple Baked Oatmeal

I love apple season! We did a family trip to the orchard for some apple picking a few weeks ago and since then I’ve been making apple everything – applesauce, buttermilk custard apple pie, and this oatmeal were the first few kitchen projects post-trip.

This oatmeal was great – and just screams fall to me!

BakedPBAppleOatmeal

 

Peanut Butter Apple Baked Oatmeal
(from Two Peas and Their Pod)
Serves 6

2 cups old fashioned oats
1/4 cup light brown sugar
1/2 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1 3/4 cups milk
1 egg
3 Tbsp. unsweetened applesauce
1 tsp. vanilla
1/2 cup creamy peanut butter
2 apples, diced

Preheat your oven to 350 degrees and grease an 8×8 baking dish.

In a large bowl, stir together the oats, sugar, baking powder, salt and cinnamon. In another bowl, whisk together the milk, egg, applesauce and vanilla. Pour the liquid ingredients into the oats and stir to combine.

Add in the peanut butter and mix until well combined. Fold in apples.

Bake for 35 minutes, or until set and golden. Let cool for a few minutes before serving.

Banana Chocolate Chip Oatmeal Muffins

I have been in total use-it-up or throw-it-out mode. I think it’s part of nesting. I’ve cleaned out both freezers, the refrigerator, the pantry and our overflow canned good stock in the basement the last few days. I’m not sure the kitchen has ever looked better!

We had a few bananas that were just past prime. I probably could have given them a day or two and someone would have eaten them or tossed them in a smoothie – but my must-clean-off-the-counters brain couldn’t handle that, so I decided to try a new muffin recipe.

I’ve yet to meet a banana muffin I didn’t enjoy, but these were really good. Using mini chocolate chips keeps the banana flavor from being overwhelmed and the oatmeal added a nice chewiness.

BananaChocolateChipOatmealMuffins

Banana Chocolate Chip Oatmeal Muffins
(from The Taste of Home Baking Book)
Makes 12

1 egg
1/3 cup vegetable oil
3/4 cup sugar
3 medium, ripe bananas, well mashed
2 cups flour
1/2 cup old fashioned oats
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup mini chocolate chips

Preheat the oven to 375 degrees. Line a muffin pan with cupcake liners and set aside.

In a large mixing bowl, beat together the egg, oil and sugar until smooth. Stir in the bananas until evenly combined.

In another bowl, whisk together the flour, oats, baking soda, baking powder and salt. Stir into the wet ingredients until just moistened. Fold in chocolate chips.

Fill the cupcake liners 3/4 full. Bake for 18-20 minutes, until a toothpick comes out clean. Let cool for five minutes before removing from the pan.

Apple Cinnamon Dutch Baby

Hey guys, I’m pregnant! I realized after the last post I never actually said it here – but it sure does explain the lack of posts recently, right?

One thing I’ve been loving this pregnancy is breakfast. Anything breakfast-y. Pancakes for dinner? Bagel sandwiches? Brunch whenever I can? Yes, yes and yes.

I found some really nice apples in the store a few weeks ago and whipped this up one weekend morning. It was delicious. I can’t wait to make this again in the fall with some fresh-from-the-farm apples!

AppleCinnamonDutchBaby

Apple Cinnamon Dutch Baby
(from Your Home Based Mom)
Serves 4

4 Tbsp. butter
3 medium size Gala apples, thinly sliced
3/4 cup flour
3/4 cup milk
1/2 tsp. salt
1/4 tsp. baking powder
1 Tbsp. sugar
4 eggs
1/2 cup sugar
2 tsp. cinnamon

Preheat the oven to 400F degrees. Place the butter in an oven-proof skillet and put in the oven until melted.

Meanwhile, whisk together the flour, baking powder, 1 Tbsp. sugar, salt, milk and eggs in a medium bowl. In another bowl, mix together the 1/2 cup sugar and cinnamon.

Once the butter is melted, arrange the apples in the pan. Pour the batter over the apples. Sprinkle the cinnamon sugar mixture evenly over the batter.

Bake for 20-25 minutes, until golden brown and nicely puffed up.

What’s Baking: Ham and Cheese Quiche

whatsbaking

This What’s Baking? round was all about quiche – which was pretty perfect since it overlapped with Easter. I’m just getting this up now (because, life) but this was our Easter breakfast, along with fruit salad and Easter bread. It’s a great breakfast or brunch dish because it can be made ahead and reheated easily. It’s also a great way to use up some extra ham!

The host for this round is Liz from Books ‘n Cooks. Be sure to check out her blog later this month for a full roundup of all the delicious quiches bloggers made!

HamandCheeseQuiche

Ham and Cheese Quiche
(a Kate’s Recipe Box original)
Makes 1 quiche

1 refrigerated sheet of pie dough
1 cup ham, diced
3/4 cup shredded cheddar cheese
4 eggs
1 cup 1/2 and 1/2
Salt and pepper
3 Tbsp. chopped green onions

Preheat the oven to 450F degrees. Grease a pie dish and press the pie dough into the pan, pinching the edge as needed. Prick the bottom several times with a fork and bake for about 8 minutes, until slightly golden. Remove from oven and turn the temperature down to 350F degrees.

Spread the ham evenly on the bottom of the pie shell. Top with cheese. Whisk together the eggs and 1/2 and 1/2 and season with salt and pepper.  Pour evenly over the top. Sprinkle with chopped green onions. Bake for an additional 45-minutes, until slightly wiggly, but set. Let cool for 15 minutes before serving.

Here’s a look at what the other bloggers made:

Spring Veggie Quiche – The Redhead Baker

Crustless Spinach & Mushroom Quiche – Eva Bakes

Crustless Kielbasa, Red Pepper, and Asparagus Quiche – Hezzi D’s Books and Cooks

Crustless Zesty Italian (Vension) Sausage, Spinach, and Red Bell Pepper Quiche – Sweet Beginnings

Crustless Caprese Quiche – Cookaholic Wife

Mini Zucchini Quiche – Books and Cooks

Ham and Cheese Quiche – Kate’s Recipe Box

Pepperoni Pizza Quiche – Cookies on Friday

What’s Baking Roundup: Doughnuts

whatsbaking

I mentioned on Friday that I was the host of the latest round of What’s Baking. The theme was baked doughnuts and I was drooling as everyone emailed me their submissions. A new, delicious doughnut in your inbox every day can be a dangerous thing.

I love the What’s Baking rounds because I love seeing what everyone did with the theme – there’s always so much variation. This round brought together any kind of doughnut you could want. Something perfect for Spring? Try Lemon Blueberry Dounuts. Want something indulgent? Double Chocolate is the way to go. You can check out everyone’s creations below!

evabakes

Baked Double Chocolate Donuts from Eva at Eva Bakes

Baked Sour Cream Donuts from Jaida at Sweet Beginnings

Brownie Donuts with Peanut Butter Glaze from Nicole at Cookies on Friday

S’mores Donuts from Coleen at The Redhead Baker

Brown Butter and Bourbon Maple Glazed Doughnuts from Nicole at Cookaholic Wife

Baked Lemon Blueberry Donuts from Heather at Hezzi D’s Books and Cooks

kyleecooks

Mini Baked Donuts with Raspberry Glaze from Kylee

Cinnamon Sugar Doughnuts from Me

Thank you, everyone, for baking up some doughnuts with me this round!

What’s Baking: Cinnamon Sugar Doughnuts

whatsbaking

Another round of What’s Baking is wrapping up, and I was lucky enough to host this time! I picked doughnuts as the theme because, well, doughnuts are awesome.

Usually, it takes me a bit to get things from the kitchen to the blog, but these lovely things came out of my oven this morning. They were delicious. I felt like I’d walked into a doughnut shop – the smell, the warm goodies. Every Friday should start out like this!

Be sure to stop back Monday and see the roundup of all the lovely doughnuts my fellow bloggers made!

CinnamonSugarDoughnuts

Cinnamon Sugar Doughnuts
(from Sally’s Baking Addiction)
Makes 8

1 cup flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 large egg
1/3 cup packed light brown sugar
1/4 cup milk
1/4 cup plain Greek yogurt
2 Tbsp. unsalted butter, melted
1 1/2 tsp. vanilla extract

1 cup sugar
1 tsp. cinnamon
1/2 cup unsalted butter, melted

Preheat the oven to 350°F and spray a doughnut pan with non-stick spray.

In a large bowl, whisk together the first six ingredients. In a separate bowl, whisk together the next four ingredients. Whisk the 2 Tbsp. melted butter and vanilla extract into the wet ingredients. Whisk the wet ingredients into the dry, until thoroughly combined.

Transfer the batter to a large zipper-top bag and snip the corner to make a piping bag. Pipe into the doughnut pan to make them 3/4 of the way full. You can spoon it in, too – but piping is neater!

Bake for about 10 minutes, until the edges are lightly brown. Remove to a cooling rack.

Melt the 1/2 cup butter in a small bowl. In another small bowl, whisk together the 1 cup sugar and 1 tsp. cinnamon. When the doughnuts are cool enough to handle, dip in melted butter and then cinnamon-sugar mixture.

Serve immediately. Store leftovers in an airtight container.

Turkey & Chorizo Hash

My Dad would love this breakfast. Growing up, he’d make eggs every weekend and use up whatever meat and veggies were left in the fridge. This hash is essentially the Thanksgiving turkey version of that – turkey, eggs, and a few other things and you have a great clean-out-the-fridge breakfast. The recipe below reflects how I made it but you could do your own swaps based on what you have handy.

I’m pretty sure this is going to become our new post-Thanksgiving breakfast tradition. It was delicious.

TurkeyChorizoHash

Turkey & Chorizo Hash
(adapted from From Away)
Serves 3

1 Tbsp. olive oil
6 oz. fully-cooked chorizo, diced
1 medium onion, diced
2 cloves of garlic, minced
1 red pepper, diced
1 large russet potato, diced into 1/4 inch pieces
2 cups roasted turkey meat, white and dark meat, diced into 1/4 inch pieces
1/2 cup heavy cream
1 Tbsp. taco sauce
Salt and pepper, to taste
3 eggs
Sriracha hot sauce

In a large cast-iron skillet, heat the oil until shimmering. Add the chorizo, onion, garlic, red pepper, and potato. Cook about 5 minutes, until the onions are translucent and the sausage and potatoes are beginning to brown. Stir in the turkey, heavy cream and taco sauce. Season with salt and pepper. Using a spatula, press mixture into the pan and cook 2-3 minutes without stirring. When a crust starts to form, scrape up and repeat. Continue about 10 minutes, until there are browned bits throughout.
Make 3 wells in the hash and crack an egg into each. Cover and cook for 4-6 minutes, until eggs reach desired doneness. Drizzle on Sriracha and serve.

Sweet Potato Muffins

Every time I make a batch of muffins, I wonder why I don’t make them more often. And then we inhale them in about two days and I remember why they’re a “sometimes food.” Jake and I both loved these. I think he ate three the day I made them.

The recipe calls for canned sweet potatoes but next time I’d go for just mashed sweet potatoes. Also, the sugar can be reduced and the dates omitted if you like a less-sweet muffin.

SweetPotatoMuffins

Sweet Potato Muffins
(from The Homesick Texan Cookbook)
Makes 12

1 3/4 cup flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
2 eggs
1 cup sugar
1/2 cup brown sugar
1 tsp. vanilla extract
1/2 cup vegetable oil
1 15 oz. can sweet potatoes, drained and mashed
1 cup dates, chopped
1/2 cup pecans

Preheat the oven to 350F degrees and prepare a muffin pan with liners or by greasing and flouring.

In a large bowl, whisk together the flour, baking soda, salt and cinnamon.

In another bowl, whisk together the eggs, sugars, vanilla and vegetable oil until well combined. Whisk in the sweet potatoes until evenly combined.

Add the wet ingredients to the dry and stir until everything is moistened. Fold in dates and pecans.

Divide between muffin wells and bake for 25-30 minutes, until a knife inserted comes out clean.

Remove from pan and serve.