New Years Brunch

in food & drink

Last week I officially launched my Instagram page (follow me @rosesandcreamhome), and today I’m officially launching this blog to accompany my Instagram page! I kicked off the New Year 2019 brunch style, so I shall do the same here!

I hosted a small brunch for a few close friends. As I was up late the night before celebrating New Years Eve, I wanted to keep things simple in the morning for the brunch. I chose two filling dishes to serve: French toast and potato breakfast casserole. The sweetness of the French toast complimented the savory taste of the breakfast casserole, making this the perfect quick meal.

Scroll down to view my recipes!

Breakfast Casserole

This recipe takes a little longer than the French Toast, but most the time is spent baking so I recommend making this first. I started this recipe about an hour and half before my guests arrived, and left it covered in foil in the oven on the warm setting until my guests arrived. You can make it with fresh or frozen ingredients, though I strongly recommend fresh. To shred the potatoes quickly and easily, I recommend using a salad shooter.

Ingredients:

·       24 oz shredded potatoes (fresh or frozen)

·       14 oz maple flavor breakfast sausages

·       2 cups shredded sharp cheddar cheese

·       6 eggs

·       1 cup milk

·       ¼ tsp salt

Method:

1.       Pre-heat oven to 350°

2.       Brown sausage in a pan on the stove-top. When browned, cut sausage links into smaller pieces.

3.       Mix all ingredients together and pour into a greased 9x11 pan.

4.       Bake for 1 hour until the egg is set

5.       Serve warm.

French Toast

This recipe goes pretty quick, and the French toast is best served while still warm, so I started cooking the French toast about fifteen minutes before my guests arrived. While you may be tempted to just use the ordinary pre-packaged sandwich bread, just spend an extra dollar or two and get some fresh sourdough bread from the bakery – the sourdough makes this recipe unique. The taste of the sourdough goes really well with the strong vanilla flavor in this recipe. On the topic of vanilla extract, also be sure to grab real vanilla extract – I switched from imitation vanilla to the real stuff, and I’m never going back!

Ingredients:

·       3 large eggs

·       1 cup milk

·       1 Tbs sugar

·       1.5 tsp vanilla extract

·       1 tsp ground cinnamon

·       1 loaf sourdough bread, sliced

Method:

1.       Whisk together the eggs, milk, sugar, vanilla extract, and cinnamon in a shallow container.

2.       Dip the bread slices in the egg mixture, making sure both sides are well coated

3.       Set griddle to medium-high heat. Melt butter or spray with oil to ensure that the toast does not stick.

4.       Once up to temperature, place bread slices on griddle and cook until brown, about two minutes per side.

5.       Serve while warm with maple syrup.

Enjoy!