breakfast buffet

Frosty, cold mornings seem to beg for something warm and inviting to fill hungry tummies. These are two new favorites around my house and are so easy to prepare in the evening as you are cleaning up the supper dishes! Just layer, cover, place in fridge, and bake in the morning. Each is 6-8 servings, depending on the size of any teens around the table! Both of these served with crispy bacon slices, fresh fruit, and coffee make a wonderful breakfast buffet for overnight guests!

Raisin French Toast

12 slices of cinnamon bread
6 eggs
1 ½ cup buttermilk
1 ½ cup half and half or milk
1 TBS. vanilla
1 TBS. cinnamon
1 tsp. pumpkin pie spice

Spray Pam in 9 X 13 pan. Arrange 6 slices of bread and repeat with the next 6 slices. Beat together eggs, half and half, buttermilk, vanilla, and spices and pour over bread slices. Cover and place in fridge over night. Top with Brown Sugar topping and bake for 45 minutes. Serve warm with whipped cream if desired. If you are really inspired, why not try baking your own cinnamon bread the artisan way!

Brown Sugar Topping

¾ cup softened butter
1 ½ c. brown sugar, packed
¼ cup pancake syrup
1 tsp. cinnamon

O’Brien Sausage Bake

2 pound package of frozen O’Brien Potatoes, thawed
1 dozen eggs
1 cup half and half
1 cup milk
1 pound ground pork sausage, browned and drained
2 cups shredded cheddar cheese
Salt and fresh ground black pepper

Spray Pam in 9 X 13 pan. Beat milk, half and half, and eggs together, seasoning with salt and pepper. Spread potatoes in pan. Sprinkle sausage over potatoes and pour egg mixture over all. Cover and refrigerate overnight. In the morning, remove foil and bake in 350 degree oven for 40 minutes or until eggs are firming up. Sprinkle with cheese and bake for 15 more minutes. Let stand for 5 minutes before serving.

View from my kitchen window on Christmas morning!

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