Spend Less Time In The Kitchen And More Time With Your Out-of-Town Guests Using These Recipes

Mornings with your holiday company are meant to be enjoyed. Therefore, you can’t go wrong with a variety of breakfast […]

Spend Less Time In The Kitchen And More Time With Your Out-of-Town Guests Using These Recipes

Mornings with your holiday company are meant to be enjoyed. Therefore, you can’t go wrong with a variety of breakfast and lunch recipes to fill yourself and your guests up until dinner time. Spend more time catching up and less time in the heat of the kitchen with these easy and quick brunch ideas.

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Everything Bagel Casserole

Total Time: 1 hour 30 minutes (only 25 minutes to put together)

What you’ll need:

    • 1 (1-lb.) breakfast sausage roll (such as Jimmy Dean)
    • 1 tablespoon unsalted butter
    • 4 everything-seasoned bagels, torn into 1-inch pieces
    • 8 ounces cream cheese, softened
    • 1 cup whole milk
    • 8 large eggs
    • 1 tablespoon hot sauce (such as Tabasco)
    • 1 1/2 teaspoons kosher salt
    • 1/2 teaspoon black pepper
    • 6 scallions, thinly sliced (white and light green parts separated from dark green parts), divided
    • 8 ounces sharp white Cheddar cheese, shredded (about 2 cups), divided
    • 1 tablespoon everything bagel seasoning


    How to:

    1. Preheat oven to 375°F.
    2. Cook sausage in a large skillet over medium-high, stirring often and breaking up meat using a wooden spoon, until cooked through, 6 to 7 minutes. Using a slotted spoon, transfer sausage to a 13- x 9-inch baking dish. Do not wipe skillet clean. Add butter to drippings in skillet, and melt over medium. Add bagel pieces; cook, tossing often, until bagel pieces are coated and lightly toasted, about 3 minutes. Add bagel pieces to sausage in baking dish. Set aside.
    3. Place cream cheese in a large bowl, and slowly whisk in milk until combined. Add eggs, hot sauce, salt, pepper, white and light green parts of scallions, and 1 1/2 cups of the cheese; whisk until combined.
    4. Pour over bagel mixture in baking dish; toss lightly to evenly distribute all ingredients. Sprinkle evenly with remaining 1/2 cup cheese. Let casserole stand at room temperature 30 minutes to allow bread to absorb the egg mixture.
    5. Bake uncovered, in preheated oven until eggs are set and top of casserole is golden brown, about 30 minutes. Sprinkle casserole with everything bagel seasoning and dark green parts of scallions. Let stand 10 minutes. Serve.

Breakfast Enchiladas

Total Time: 30 minutes

What you’ll need:

  • 1 pound hot ground pork sausage

  • 2 tablespoons butter or margarine

  • 4 thinly sliced green onions

  • 2 tablespoons chopped fresh cilantro

  • 14 large eggs, beaten

  • ¾ teaspoon salt

  • ½ teaspoon pepper

  • Cheese Sauce

  • Vegetable cooking spray

  • 8 (8-inch) flour tortillas

  • 1 cup shredded Monterey Jack cheese with jalapeños

  • Halved grape tomatoes for garnish

  • Sliced green onions for garnish

  • Chopped fresh cilantro for garnish

How to:

  1. Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.

  2. Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1 ½ cups Cheese Sauce and sausage.

  3. Spoon about ⅓ cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.

  4. Bake at 350°F for 30 minutes or until sauce is bubbly. Serve with desired toppings.

Sausage-Hash Brown Breakfast Casserole

Total Time: 1 hour (30 minutes to put together)

What you’ll need:

  • 1 pound pkg. ground pork sausage with sage (such as Jimmy Dean)

  • 1 pound pkg. hot ground pork sausage

  • 1 (30-oz.) pkg. frozen shredded hash browns

  • 2 teaspoons kosher salt, divided

  • 1 teaspoon black pepper, divided

  • 6 ounces sharp Cheddar cheese, shredded (about 1 1⁄2 cups), divided

  • 6 large eggs, lightly beaten

  • 1 cup whole milk

  • 1 tablespoon chopped fresh flat-leaf parsley

How to:

  1. Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray. Cook sage ground sausage and hot ground sausage in a large skillet over medium-high, stirring often, until they are crumbled and browned, about 10 minutes. Remove from heat; drain well on paper towels.

  2. Working in batches, cook hash browns in a large nonstick skillet according to package directions; omit salt if called for on package. Sprinkle with 1 teaspoon of the salt and 1⁄2 teaspoon of the pepper.

  3. Stir together sausage, hash browns, and 1 cup of the cheese in a bowl. Spoon into prepared baking dish. Whisk together eggs, milk, and remaining 1 teaspoon salt and 1⁄2 teaspoon pepper in a medium bowl. Pour over sausage mixture. Sprinkle with remaining 1⁄2 cup cheese. Bake in preheated oven until set, about 30 minutes. Sprinkle with parsley and chives.

Baked Oatmeal

Total Time: 1 hour (15 minutes to put together)

What you’ll need:

  • 2 cups chopped peeled Honeycrisp apples (about 2 small)

  • 2 cups regular rolled oats

  • 1/2 cup toasted chopped pecans

  • 1/2 cup packed light brown sugar

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon kosher salt

  • 2 cups whole milk

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 4 tablespoons salted butter, melted

  • 1/2 cup raisins

  • 1/2 cup chopped pecans


How to:

  1. Preheat oven to 350°F. Spread chopped apples evenly in the bottom of a lightly greased (with cooking spray) 11- x 7-inch baking dish.

  2. Stir together oats, toasted pecans, sugar, baking powder, cinnamon, and salt in a large bowl. Whisk together milk, eggs, and vanilla. Gently stir milk mixture into oat mixture until well incorporated. Gently stir in melted butter until just incorporated. Fold in raisins. Pour mixture over apples in prepared baking dish. Top evenly with chopped pecans.

  3. Bake in preheated oven until browned and set, 40 to 45 minutes. Let stand for 5 minutes.

Apple-Cinnamon Pancakes Without the Flipping

Total Time: 50 minutes (10 minutes to put together)

What you’ll need:

  • 2 ½ cups all-purpose flour

  • 2 Tbsp. baking powder

  • ¾ tsp. kosher salt

  • ½ tsp. ground cinnamon

  • ¼ cup, plus 1 Tbsp. granulated sugar, divided

  • 2 cups whole milk

  • ½ cup sour cream

  • 6 Tbsp. unsalted butter, melted

  • 1 tsp. vanilla extract

  • 2 large eggs

  • 1 small (6 oz.) Honeycrisp apple, thinly sliced (about 2 cups)

  • Maple syrup and butter, for serving

How to:

  1. Preheat oven to 425°F. Grease a 13- x 9-inch baking pan with cooking spray.

  2. Whisk together flour, baking powder, salt, cinnamon, and 1/4 cup of the sugar in a large bowl. Create a well in center of dry ingredients; whisk in milk, sour cream, melted butter, vanilla, and eggs just until combined. Pour into prepared pan.

  3. Bake in preheated oven until puffed, about 6 minutes. Stir together apple slices and remaining 1 tablespoon sugar in a medium bowl. Top pancake evenly with apple mixture, and continue baking until golden brown and a wooden pick inserted in center comes out clean, about 20 minutes. Let cool 10 minutes before serving. Slice and serve with maple syrup and butter.

Mini Banana Sticky Buns

Total Time: 1 hour (25 minutes to put together)

What you’ll need:

  • 6 tablespoons butter, divided

  • 3/4 cup firmly packed light brown sugar, divided

  • 2 medium-size ripe bananas, thinly sliced (about 12 oz.)

  • 1 1/2 tablespoons (3⁄4 oz.) light rum, divided

  • 1/2 teaspoon ground cinnamon

  • 6 tablespoons granulated sugar, divided

  • 2 (8-oz.) cans of refrigerated crescent rolls

  • 1/2 cup butter, very softened

  • 1/4 cup heavy cream

  • 1/4 teaspoon kosher salt

  • 1/2 cup plus 1 to 3 Tbsp. powdered sugar, sifted

  • 1/3 cup chopped toasted pecans

How to:

  1. Melt 2 tablespoons of the butter in a medium skillet over medium; stir in 1⁄4 cup of the brown sugar until combined. Stir in bananas and 1⁄2 tablespoon of the rum; cook, stirring often, until bananas soften and begin to break down, 3 to 4 minutes. Set aside; let cool completely, about 20 minutes.

  2. Preheat oven to 375°F. Stir together cinnamon, 1⁄4 cup of the brown sugar, and 2 tablespoons of the granulated sugar in a small bowl. Unroll 1 can of crescent roll dough on a lightly floured surface. Separate dough piece along center perforation to form 2 (7 1⁄2- x 6-inch) rectangles; press perforations to seal. Repeat with remaining can.

  3. Spread the 4 dough rectangles evenly with the softened butter, and sprinkle each with about 2 tablespoons of the cinnamon-sugar mixture. Dollop each rectangle with one-fourth of cooled banana mixture, and carefully spread a thin layer of the mixture to within 1⁄4 inch of edges. Roll up each rectangle, jelly-roll fashion, starting at long end.

  4. Gently cut each dough log into 6 even slices, using a serrated knife. Place rolls in 2 (12-cup) mini muffin pans lined with miniature paper baking cups. Bake in pre-heated oven until golden brown, 14 to 16 minutes. Let cool on wire racks 15 minutes.

  5. Place cream, salt, and remaining 1⁄4 cup each butter, brown sugar, and granulated sugar in a small saucepan over medium. Bring to a boil, whisking constantly; boil 1 minute. Remove from heat, and whisk in remaining 1 tablespoon rum. Gradually whisk in 1⁄2 cup of the powdered sugar until smooth. Whisk in remaining 1 to 3 tablespoons powdered sugar, 1 tablespoon at a time, until desired consistency is reached. Drizzle slightly warm buns with glaze, and sprinkle with toasted pecans.