Cinnamon French Toast Casserole for Your Next Brunch

I fell in love with breakfast casseroles many years ago when I had a Saturday morning business appointment in the other party’s home. Rather than just serving coffee, this person went out of their way to make me feel welcome by serving a cheesy bacon and egg casserole.

Not only was the gesture extremely nice, even though it wasn’t necessary, but the casserole was also delicious and opened my mind to a wider variety of menus for breakfast, particularly when serving a group.

The French toast casserole is no different. It’s easy and serves a group and a bit different than many of the other breakfast casseroles I often serve.

Cinnamon French Toast
cinnamon French toast
You won’t need syrup for this French toast since you create a sauce for the bottom that will provide plenty of sweet goodness. There’s also no dipping bread in egg mixture since you pour it over the bread.

It’s simple and easy, but best of all, you make it the night before and have it ready to bake in the refrigerator the next morning, making it easy when you least want to rush.

french-toast-6-1a
french-toast-5-1

For the syrupy bottom layer, combine a stick of melted butter with a cup of brown sugar, mixing it well. Pour it in the bottom of a 9X13 pan and then layer it with Texas toast, which you can find in your freezer section.

Put them close together so you don’t have any gaps. You can leave the crusts on the toast or remove them for a more attractive appearance. I leave them on for the family, but remove them when guests are going to be partaking. Sprinkle with a cinnamon and sugar mixture.

french-toast-4-1
Mix four beaten eggs, 1 ½ cups of milk, a tablespoon of powdered sugar and a teaspoon of vanilla until blended. Pour half of the mixture over the Texas toast. Top with another layer of Texas toast and top off with the remaining mixture and then sprinkle more cinnamon and sugar on top.

You can use brown or white sugar for this. Let it set in the refrigerator overnight. When you’re ready for it in the morning, all you have to do is bake at 350 degrees for 45 minutes then sprinkle with powdered sugar for a finishing touch.

If you want to make it a holiday special, cut a stencil with a holiday pattern out and sprinkle the sugar over it to create a design on the top of the casserole.

french-toast-1-1

Cinnamon French Toast Casserole for Your Next Brunch

Cinnamon French Toast Casserole for Your Next Brunch

Rate this recipe
1 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Dessert
Cinnamon French Toast Casserole for Your Next Brunch

Ingredients

4
489.93 kcal
  1. 1/2 cup melted butter (1 stick)
  2. 1 cup brown sugar
  3. 1 loaf Texas toast
  4. 4 eggs
  5. 1 1/2 cup milk
  6. 1 teaspoon vanilla
  7. Powdered sugar for sprinkling

Instructions

  1. Melt butter in microwave & add brown sugar....stir till mixed.
  2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
  3. Beat eggs, milk, & vanilla
  4. *Add 1 Tablespoon powdered sugar to egg mixture
  5. Lay single layer of Texas Toast in pan
  6. Spoon 1/2 of egg mixture on bread layer
  7. Sprinkle brown sugar & cinnamon before next layer
  8. Add 2nd layer of Texas Toast
  9. Spoon on remaining egg mixture
  10. Spread thin layer of butter
  11. Sprinkle lightly with white sugar & cinnamon
  12. Cover & chill in fridge overnight
  13. Bake at 350 for 45 minutes (covered for the first 30 minutes)
  14. Sprinkle with powdered sugar
  15. Serve with warm maple syrup (I don't do the syrup part)

Notes

(adsbygoogle = window.adsbygoogle || []).push({});

Nutrition Facts

Cinnamon French Toast Casserole for Your Next Brunch

Serves

Amount Per Serving
Calories 489.93 kcal
% Daily Value*
Total Fat 30.33 g 46.7%
Saturated Fat 17.69 g 88.5%
Trans Fat 0.95 g
Cholesterol 230.12 mg 76.7%
Sodium 149.88 mg 6.2%
Total Carbohydrate 46.22 g 15.4%
Dietary Fiber 0.28 g 1.1%
Sugars 42.9 g
Protein 9.35 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.theforkbite.com/delectable-french-toast-casserole-for-your-next-brunch/

Parmesan Chicken Meatballs for a Festive Look

Anytime I can make an old favorite healthier and more fun, I take the opportunity to do it. If you’re trying to reduce the amount of red meat in your diet, you’ll love this meatball recipe made with chicken. It’s fun and fancy enough to serve as a main dish on a party buffet or eaten as an appetizer, but I love serving it at home for a meal.

parmesan-chicken-meatballs-1web

You can make them ahead, freeze and thaw them when you’re ready to use. Once thawed, all you need to do is broil them to get the crispy outside, bake them in the oven or in a toaster oven or even microwave them, but they aren’t as crisp that way.

The ingredients are simple, basically ground chicken and everything else you’d need for delicious meatballs; egg, diced red bell pepper, salt, pepper, onion, garlic, oregano, and basil.

parmesan-ball-1-1

You’ll also be adding some shredded Parmesan cheese, but instead of mixing breadcrumbs into the recipe, you’ll top it with a mixture of Italian breadcrumbs or panko and more shredded Parmesan. The surprise is a cube of Mozzarella cheese that melts in the middle of the meatball.

If you can’t find ground chicken, buy chicken breasts and ask your butcher to grind the chicken for you or if you’re lucky enough to have your own meat grinder, simply buy chicken breasts and do it yourself.

parmesan-ball-3-1

You’ll need to coat mini-muffin tins, put approximately two tablespoons of the chicken mixture in it. Depress the center of the meat and put a small square of Parmesan cheese in the center and fold the chicken mixture over to cover it.

In a separate bowl, combine the breadcrumbs and more shredded Parmesan cheese with a bit of olive oil. Sprinkle this over the top, pressing it to help it stick better to the meat. Bake these mini meatloaves in an oven preheated to 400 degrees for 25 to 30 minutes.

parmesan-ball-5-1

Allow the mini meatballs to sit for about five minutes or they’ll break apart when you try to remove them. Once you remove them from the pan, serve them with marinara sauce and watch how fast they disappear.

You can combine them with a substantial salad to make them a meal or use them as one of your appetizers for your next party.

parmesan-chicken-meatballs-2-1web

Parmesan Chicken Meatballs for a Festive Look

Parmesan Chicken Meatballs for a Festive Look

Rate this recipe
1 ratings
Recipe by: Jessie | The Fork Bite
Category: 15 Minutes Meal, Dinner, Recipe

If you’re trying to reduce the amount of red meat in your diet, you’ll love this meatball recipe made with chicken. It’s fun and fancy enough to serve as a main dish on a party buffet or eaten as an appetizer, but I love serving it at home for a meal.

Parmesan Chicken Meatballs for a Festive Look

Ingredients

  1. 1 cup panko
  2. 1/2 cup Parmesan cheese
  3. 1 tablespoon extra-virgin olive oil
  4. 1 egg
  5. 1 pound ground chicken breast (or dark meat)
  6. 1/2 cup diced red bell pepper
  7. 1/2 cup diced white onion
  8. 2 cloves garlic, minced
  9. 1 tablespoon dried oregano
  10. 6 fresh basil leaves, torn
  11. 1 pinch salt and pepper
  12. 16 small mozzarella cubes, cut from a block
  13. 2 cups Muir Glen™ organic Cabernet marinara pasta sauce

Instructions

Prep
15 minutes
Cook
30 minutes
  1. Preheat oven to 400° F.
  2. In a small bowl, combine the panko, half of the Parmesan cheese, and the olive oil. Using your fingers, combine the mixture until it's evenly coated. Set aside.
  3. In a large bowl, lightly beat the egg. Then add the chicken, red bell pepper, onion, garlic, oregano, the remaining Parmesan, basil, and a pinch of salt and pepper. Mix well with your hands.
  4. Lightly coat a mini muffin tin with cooking spray. Place a couple of tablespoons of the chicken mixture in each well. Nestle a cube of mozzarella in the center of the mixture. Pat the chicken over the cheese to completely cover it.
  5. Sprinkle the panko/Parmesan mixture on top of each chicken mound, lightly pressing it into the meat.
  6. Bake for 25 to 30 minutes, or until the panko is golden brown and the chicken is cooked through. If needed, you may broil the panko to further brown it.
  7. Let rest 5 minutes. Then using a knife, lightly loosen each cupcake from the muffin tin.
  8. In the meantime, warm the marinara sauce in a small saucepan.
  9. Serve meatloaf cupcakes with warmed marinara.
https://www.theforkbite.com/parmesan-chicken-meatballs/

 

Delectable Garlic Cheese Bread

This bread reminds me a bit of the potato we used to make for a campfire or for those of you with an even fancier palette, Hasselback potatoes.

The potatoes were sliced partially through and then cheese or onion slices—or both—were put in between those partial slices with butter.

homemade-garlic-cheese-bread-1web

They were wrapped in foil and thrown into the fire to cook. Of course, Hasselback potatoes don’t stuff the slices, but they both look similar when done. The garlic cheese bread will have that same stuffed appearance when you’re done.

You can make your own French bread or purchase a loaf you can simply pop in the oven. If you make your own, use a recipe that’s a bit sweeter, such as one containing honey. I make up several batches of bread dough and freeze it in loaves so it’s always ready.

garlic-cheese-bread-1

You do have to use cake yeast and double the amount you use to compensate for the yeast that dies in the freezer. It lasts in the freezer for a month.

If you use frozen bread dough, let it thaw first. Form a French loaf, but twist it, so as it rises it stays just as long as you originally planned, otherwise it tends to pull together for a shorter fatter loaf. Bake it almost until done and remove from the oven to brush with melted herbed garlic butter.

garlic-cheese-bread-2-1

You can purchase this at most stores or make it yourself. You just combine butter with minced garlic and any herbs you like; I love chives with mine or basil, then mix thoroughly.

You can even freeze it and cut off whatever you want when you need it. Bake about seven minutes longer.

garlic-cheese-bread-3-1

Let the bread cool a bit before you start on the next step, approximately 15 minutes. Cut one-inch slices that don’t go all the way through the bread, approximately 3/4ths of the way through it.

Brush the insides of the slice with more melted butter and stick a slice of your favorite cheese into it.

garlic-cheese-bread-4-1

Return it to the oven for a few minutes to melt the cheese. I’ve often thought of wrapping the bread in foil and putting it on the grill for the final step to get that same smoky flavor I get from the potatoes, but let’s face it, it might not work well and it would be a horror to lose a loaf of this because of experimenting.

homemade-garlic-cheese-bread-4-1web

Make up two at a time because you’ll need it even if you have a small family. I justify my consumption of this delectable bread by using butter and cheese from grass-fed cows, making it a health food rather than an indulgence.

homemade-garlic-cheese-bread-3-1web
homemade-garlic-cheese-bread-2-1web


Hasselback Garlic Cheese Bread

Hasselback Garlic Cheese Bread

Rate this recipe
1 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Appetizer
Cuisine: American

This cheesy pull-apart bread is one of our favorite appetizers. So easy and super delicious - make sure to keep those napkins handy for the second rounds.

Hasselback Garlic Cheese Bread

Ingredients

1 hour, 25 minutes
3
1041.27 kcal
  1. 1 cup Warm Water
  2. 1 Tablespoon Honey
  3. 1 envelope Active Dry Yeast (2 1/4 Teaspoons)
  4. 1 teaspoon Salt
  5. 3 cups Bread Flour
  6. 1 tbsp Olive Oil, For Greasing Surfaces
  7. ⅓ pounds Sharp White Cheddar, Or Any Other Cheese You Prefer
  8. ½ cups Garlic Butter

Instructions

Prep
1 hour
Cook
25 minutes
Ready in
1 hour, 25 minutes
  1. In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour in 1/4 cup increments. If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’.
  2. Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough.
  3. After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers.
  4. Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.
  5. Punch down dough and cut into two equal portions. Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink. Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.
  6. In the meantime, slice the cheese into thin slices and melt the butter.
  7. Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.
  8. Cut 1-inch slices 3/4′s of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 minutes or until cheese is completely melted.
  9. Serve immediately.

Notes

Nutrition Facts

Hasselback Garlic Cheese Bread

Serves

Amount Per Serving
Calories 1041.27 kcal
% Daily Value*
Total Fat 54.73 g 84.2%
Saturated Fat 30.18 g 150.9%
Trans Fat 1.83 g
Cholesterol 132.75 mg 44.3%
Sodium 741.21 mg 30.9%
Total Carbohydrate 107.06 g 35.7%
Dietary Fiber 4.11 g 16.4%
Sugars 6.34 g
Protein 30.08 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.theforkbite.com/delectable-garlic-cheese-bread/

Bacon and Pepper-Jack Stuffed Crescent Rolls

I’m always looking for special ways to show my family how much I care. Of course, if they’re easy, that’s even better. Sometimes I show that love by making a special treat, which may end up being a signature snack for not just my family, but the whole neighborhood.

That’s what my bacon and pepper-jack stuffed crescent rolls have become. They’re a quick fix when I have a company that doesn’t require a lot of effort but looks like it does.

You can’t beat that combination, no matter how hard you try. The only thing you need to do is to make sure you have the supplies on hand.

recipes with crescent rolls
One of the biggest tasks in making these rolls is to fry the bacon. That is never a problem. Since each batch uses 6 slices of bacon, a pound of bacon will give you enough for three batches. I like to slice my bacon into pieces, put it in the frying pan and cook.

I then drain it and divide up into three smaller freezer bags with a date on them, for future use. That way, I always have bacon on hand and ready to use.

Cheese keeps well in the refrigerator, just as crescent rolls do and when you use the packages you have, simply replace them and you’ll always be ready for a special night or company.

recipes with crescent rolls

While it doesn’t happen very often, sometimes I still have a tube of crescent rolls left that have a short time to expiration. It’s at that time that I look to my creativity for inspiration. I can celebrate anything with this special treat and boost my standing.

Suppose Johnny got straight A’s or your hubby noticed your new hairdo. Time for bacon delicious cheesy rolls! I’ve even thought of using these for operant conditioning, although it seemed a bit sinister.

recipes with crescent rolls
ham and cheese crescent rolls

However, if you never tell your family that you’re using the rolls before they expire, no one will be the wiser and you’ll not only be the best person around, you’ll always be prepared for the company at all times.

recipes using crescent rolls


chicken and rice casserole

Chicken and Rice Casserole

Rate this recipe
3 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Entree
Cuisine: Italian, Asian, American

Nothing is more comforting than digging into this cheesy chicken and rice casserole in a cold, chilly weather.

chicken and rice casserole

Ingredients

1 hour, 10 minutes
8
452.0 kcal
  1. 2 cups uncooked rice
  2. 1 can (14.5 oz) Chicken Broth
  3. 1/2 cup of Shiitake mushroom soaked water
  4. 1 lb chicken Fillet (cubes)
  5. 2 tbsp olive oil
  6. 4 cloves of minced garlic
  7. 12 pcs dried Shiitake mushrooms (soaked 5 hours or overnight)
  8. 1 cup frozen mixed vegetables (sweet pea, green beans, corn & carrots)
  9. 1/2 cup sliced bell pepper
  10. 1 tsp garlic powder
  11. 1 tsp Adobo seasoning
  12. 2 cans Cream of Mushroom
  13. 1/2 cup Shredded Mexican Blend Cheese
  14. 1/2 cup Mozzarella Cheese

Instructions

Cook
1 hour, 10 minutes
Ready in
1 hour, 10 minutes
  1. Preheat oven at 400 F.
  2. Rinse and drained the uncooked rice. Set aside for later use.
  3. In a saucepan, add the olive oil. Once the saucepan is heated, add garlic, then the mixed vegetables and bell pepper.
  4. Followed by sliced Shiitake mushroom then the chicken pieces. Stir-fry over medium-low heat until the chicken is semi-cooked with a white surface.
  5. Add the washed uncooked rice and continue frying and tossing. Season the mixture with garlic powder and adobo seasoning. Making sure that the mixture is well-stirred.
  6. Transfer the fried rice into a rice cooker and add the chicken broth and the Shiitake mushroom soaked water to cook the rice.
  7. Once the rice is cooked, portion the content into your casserole dishes or baking pan (I made this into 2 dish pan).
  8. Pour 1 can Cream of Mushroom (or Cream of Chicken) over the top of the rice. Spread the sauce evenly across the surface.
  9. Top the sauce with a layer of shredded Mexican Blend Cheese and Mozzarella Cheese.
  10. Bake in the oven for 10 -15 minutes, or until the cheese has melted and give a golden brown crust at the top of the baked rice. Serve hot.

Nutrition Facts

Chicken and Rice Casserole

Serves

Amount Per Serving
Calories 452.0 kcal
% Daily Value*
Total Fat 19.2 g 29.5%
Saturated Fat 5.88 g 29.4%
Trans Fat 0.05 g
Cholesterol 55.4 mg 18.5%
Sodium 722.31 mg 30.1%
Total Carbohydrate 49.85 g 16.6%
Dietary Fiber 1.63 g 6.5%
Sugars 0.93 g
Protein 18.97 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.theforkbite.com/nothing-says-lovin-like-these-bacon-and-pepper-jack-stuffed-crescent-rolls-from-the-oven/