I have not tried those but we do love sister Schubert's rolls.

How about the old standard blintz casserole, prepared the day before and baked the day of?

Must be linking problems on my end. This got me wanting chilaquiles so I made it for dinner last night. (for some reason I cannot add links right now) and can't spell chilliquilles, lol.

It is the SmittenKitchen recipe....if interested you'll have to google 'chilaquiles brunch casserole'. Good step-by-step directions and pics.

-I like to cook my yolks set-firm. For company DH likes to pan fry the eggs and lay them on top of the semi baked casserole, then back in the oven.

We top with crema, feta or queso, avocado slices, and fresh cilantro.

Sleevendog, here's your link for the casserole. It sounds good. I print my recipes also. There are several on here that I have already printed. If someone types it in their comment instead of a link, I just right click and highlight instructions and then print.

https://smittenkitchen.com/2018/05/chilaquiles-brunch-casserole/

you guys are A-M-A-Z-I-N-G !!! so many great recipes and ideas!! i still have to read through all the recipes but so many look delicious and easy!!

DH is like "just keep it simple" as he knows i can go overboard with event planning :-)

the cream brûlée french toast sounds awesome and will probably be in the menu! i have to pow-wow with my sisters and firm it all up. and yes, we do have picky eaters so kinda of an issue but i think the menu will be simple enough that everyone will find something to their liking.

the egg-based casseroles are a great idea but i would have to modify since we have a gluten-free family member so have to be careful with that. i don't want to be making duplicates sans bread, so i will think about those. i did see up-thread a casserole with hash browns as crust, so will probably go that route. Thanks for that one!!!!

again, thank you all so much for all your responses!! :) i am so grateful and appreciative of your recommendations!!!! when menu is set, i will let u all know...hopefully i will post a pick of the table with all the goodies before it gets ravaged, haha

GO BIRDS!! #flyeaglesfly

"the egg-based casseroles are a great idea but i would have to modify since we have a gluten-free family member so have to be careful with that. i don't want to be making duplicates sans bread, so i will think about those. i did see up-thread a casserole with hash browns as crust, so will probably go that route. Thanks for that one!!!!"

Gluten free bread is available at just about any grocery store these days so there should be no issues about making any of these casseroles gluten free.

I also have several family members that have gluten allergies. But converting just about any recipe to being gluten free is not all that hard. I bake just as I did previously but use a 1-1 gluten free flour (Bob's Red Mill) in place of AP wheat flour. The recipes turn out and taste exactly the same!!

I often make something akin to chilaquiles like Sleevendog posted for breakfast. I usually love Smitten Kitchen recipes too. That would be great for the gluten-free people, since chilaquiles can be made with corn tortillas. That's how I make mine. On the flip side, my husband doesn't like them. He likes PLAIN food. That's the biggest downside about serving a breakfast casserole. I love them myself.

Another option, if you're worried about scrambled eggs not being "make ahead" or sitting long, make deviled eggs! Or frittata, which is made without a crust and can be served room temp or reheated.

My husband also likes plain food, but he does like this in both variations.

Farmer's Casserole

(can be made the night before)

3 cups frozen, shredded hash brown potatoes, thawed (I use Ore-Ida)

3/4 cup shredded Mexican blend cheese (I use Sargento)

1 cup diced fully cooked ham (I use the small packages if I don't have leftover ham)

1/4 cup sliced green onion

1/2 can diced green chilies

4 beaten eggs

1 12 oz can evaporated milk

1/4 teaspoon pepper

1/8 teaspoon salt

Grease 2 quart casserole. Arrange potatoes evenly in bottom of dish. Sprinkle with cheese, ham, onions, and green chilies. In medium mixing bowl, combine eggs, milk, pepper, and salt. Pour egg mixture over ingredients in dish. Bake uncovered, in a 350* oven for 45 minutes until center appears to be set. (55 to 60 minutes if chilled) ( I test center with a sharp knife.) Let stand 5 minutes before serving.

Even plainer option

Omit green chilies and substitute mild cheddar for the Mexican cheese. I have also left out the onions. If you want it to be dairy free, use rice milk or rice milk cream.

PS: I adore deviled eggs for breakfast. I always make enough to have some for the next day.

gardengal, you must be better at it than I am because my recipes do NOT turn out "exactly the same". Some are OK, others less so, but they often have that gritty mouthfeel from the gluten free flours, or they are sandy/dusty. Bread doesn't rise and get as fluffy and the baked goods stale quickly, within 2 or 3 days. Most commerically available bread that is gluten free is also not very good, although Canyon Bakehouse is my daughter's favorite burger bun.

Thanks to Nancy in NC, I've managed to produce a lemon bar that's better than my regular one, a brioche that's far better than any of the store bought breads, and a passable dinner roll. I also make crepes with cornstarch that are as good as those made with wheat flour. I've also found that if you let the batter/dough sit for 10 minutes before baking, it negates some of the gritty texture.

Truthfully, some things are just better not converted. Any pie crust that I've made or purchased as a gluten free item is vile. The hash browns are better, as are graham cracker or gingersnap crusts made with gluten free cookies. A flourless chocolate cake is much better than gluten free brownies and Amanda likes the Brazilian cheese rolls that have no flour and my peanut butter cookies, which have also never had flour.

Also, be sure that the gluten free items are not cut with the knife used to butter toast or split bagels, that single action will contaminate your entire gluten free quiche. If your guests are "gluten sensitive" that might not be an issue, but if they are actually celiac, like my daughter, you're going to make them sick.

Annie

Annie, the "cross contamination" with gluten is the same for any allergy. My grandson cannot have dairy in any form and nothing can touch his food that touched anything that contains dairy. It is a hard concept for anyone that has not dealt with it to understand. My MIL, tried, she really did, but she just couldn't grasp the idea that the spatula that touched something else could not be used on the dairy free food. She was NOT like the idiots that think you are exaggerating, she would just forget. I have had people ask me if since he couldn't have dairy or milk could he have CHEESE.

Sherry, I agree, it's difficult to understand for a lot of people. So many are going gluten free just because it's trendy or because they think they'll lose weight or they just decide to stop eating bread and pasta. Others are actually allergic, some are celiac, which is an auto immune disorder as opposed to an allergy and others are simply "gluten sensitive", like Elery's granddaughter. She's been tested and is not celiac, nor is she allergic, and if she eats a little bread she's OK, but if she eats two bagels or a big stack of pancakes then she's going to have an upset stomach. So she can cut her fruit with the same knife I used to slice the English muffins and she's still fine, or she can eat a gluten free item toasted in the same toaster I used to make regular toast. If a person is just avoiding gluten, they're fine too, but if you are actually allergic or celiac, that's different, and there's a whole spectrum.

It's the same with dairy. Your grandson is allergic. Amanda is lactose intolerant, which is a different thing and often goes with celiac disease. People who are lactose intolerant can sometimes eat yogurt because it's fermented (she can't) or eat aged cheese because the lactose that causes problems is converted in large part to lactic acid during the aging process. So mozzarella will upset her terribly but a tiny bit of parmesan is tolerable.

There are just so many factors involved and people forget or think they know when they actually are misinformed or confusing an allergy with an intolerance or something else.

Annie

Sherry: I'm trying to help a sister who will be hosting her family over the holidays. She has 11 grands that are all between 16-25. Your casserole sounds like it would work, as she wants something she can make ahead and offer the choice of breads separately.

With the Mexican cheese and the chilis, is this just a mild spiciness?

Do the hash browns get browned being on the bottom?

If we double the ham, will we need to adjust the liquid?

How many young adults (mostly male) do you think this would serve with fruit, rolls, etc.?

lizabeth, Yes, it is very mild. My husband would not eat it if it were "hot". No, the hash browns don't seem brown. Maybe if they were closer to the bottom of the oven? No, more ham doesn't seem to make a difference. Serves 4 to 6. If you double or triple it, make sure to use a pan to let it spread out. Longer I think would be okay, but not deeper.

FWIW, when I use a glass(Pyrex) or enamelled pan, things will brown underneath - esp. if it's clear Pyrex.

Thanks, Sherry! If she doubles or triples, she will probably just make each in a separate dish. I will have to check-am not sure how many qts. a 9x13 pyrex dish holds.

Thanks, Carol. That's good to know.

I have made the Farmer's Casserole in an 8 inch square pyrex dish and with success.

The closer it is to room temp, the more it will brown.

For 10 or 11 years I served an after midnight brunch for about 70 people on New Year's Eve. I tried a couple of recipes, fut finally settled on a scrambled egg casserole.
I had a HUGE pottery casserole dish....and I would scramble 12 dozen eggs...cook them soft...put about 1/4 cup of milk in for every dozen eggs.
Chop and sweat...that is cook until softened but not browned... about 2 cups of chopped onion ( I used 2 large or 3 smaller ones) and 3 chopped green peppers....and grate 4 pounds of a medium sharp cheddar cheese. Then layer the eggs, top with some peppers and onions and cheese, more eggs, more peppers and onions and finish with cheese. Refrigerate until about an hour before you need then preheat at 350 covered with foil. I served a half a bone in ham, which was in the oven at 225 while we were at our party, and a big basket of home made "Mrs Avery's Rolls" and a punch bowl full of cut up fresh fruit...oranges, tangerines, canned pineapple, bananas. We arrived home at 5 minutes after 12, took the ham out, cranked the oven temperature and put the eggs in...during some of those years I had a stove that you could program to turn on the oven....and 2 ovens....so I could be cooking the ham and have the ice cold eggs in the oven ready to be turned on about 11:00 so it was quite warm when we got home.
Served a big cooler of bloody Marys, and had a giant 55 cup pot of coffee and everyone ate and had a good time....and I had done it all ahead....but for the clean up.
30 would be a piece of cake!

Another recipe I tried was a rice and sausage bake....really no recipe....just cook and season a bunch of rice, cover the bottom of your casserole with the rice, top with sausage links....choose precooked links of precook yourself or it will be a greasy mess....and top with slices of cored apple, placed so they overlap. bake at 350 for 45 minutes to an hour until the apples are soft. If your apples are not juicy, you may want to add some water so the rice doesn't get crispy. You can make that any size you want and vary is with a wild rice mix or brown rice and different kinds of sausages.

annie1992, i could not agree more. GF bread is very hard to work with and becomes gritty when wet.

we make italian wedding soup for Thanksgiving (with the little meatballs) and use her GF bread (in the meatballs) so we don't have to make 2 batches. its fine for that but it does not hold up to water, it basically disintegrates in the meat mixture.

i might have my sister, who makes Strada for Christmas, make that. i will make the one with the hash brown crust. DH does not quiche, frittata's etc, so he wants just scrambled eggs with breakfast meat... Ugh..!! me, i love a good spinach and mushroom frittata!!

and yes, people who don't understand cross-contamination are hard to "re-train", if u will. we all know now not to use same utensils in her food. she has Celiac so we are very careful. if not, she will be sick for a couple of days. when i cook for the holidays, i always do her food first since everything is clean, then do our food.

Thanks again everyone !!!!

I love making crustless quiches. They by their nature are gluten-free, and they are tasty. I agree that gluten-free crust is problematic in taste and texture.

I have two versions here, one vegetarian one not. I am not myself needing to not eat gluten - but I have friends who do, fortunately none so severe that a crumb will be hazardous to their health. Although I am aware this exists. (I do choose to eat relatively grain free for other reasons - I found I get a healthier blood profile for one).

https://goatsandgreens.wordpress.com/2017/03/31/full-sized-crustless-quiche/

I use oats in my meatloaf and meatballs.

If you use frozen hashbrowns, check the label to make sure there isn't any flour in them. Some restaurants use a little flour in making breakfast potatoes but I'm not sure whether manufacturers of frozen spuds do this.

imdrno, i have used oats which is great, but they also have to say GF!

sjerin:, good point i will be sure to read the label!

artemis_ma, thanks that quiche looks delish!! loved the article

I've found that (maybe not all) Ore Ida hash browns are gluten free. Our DDIL has Celiac's and I have made her sick once. Felt so bad, but not as bad as her!!!

If hubby wants scrambled with breakfast meat but making breakfast casseroles makes much less hassle and work for you, I'd let him scramble himself some eggs and take orders from others while he's at it. Then you can plan your meal/menu and time so you can enjoy your company and the game. Win, win!

I like the simple easy way best. I once did a HUGE breakfast for a youth lock in - Biscuits, sausage gravy, sausage patties, bacon, scrambled eggs, cut up melon and oranges. The kids wanted sweet cereal . . .I have Celiac and I do the Creme Brulee French Toast using GF baguettes that I have sliced up (Udi's brand) and my non Celiac guest are amazed. For a mixed group of Football fans I would think to do a hash brown/egg/sausage casserole, fruit, bagels with several types of cream cheese along with lox and maybe ham slices. Do put out some fresh fruit and maybe something that can be picked at over a period of time like cheeses or nuts you know for the I'm not hungry crowd that just graze all day long.

imdrno, do u pulse the oats for the meatballs or soak them? i would rather use them then the GF bread. we wet our bread for meatballs, that's what makes them moist, IMHO.....

I use the 1 minute Quaker Oats in my meatloaf, I don't pulse or cook them in anyway before cooking the meatloaf. I haven't made meatballs with them, but they might be better chopped up a little.

Re oats in meatloaf --- oats are all I use and never pulse or soak first.

I'm an oat user too!

I just toss in a handful or two of oats also. I have used both 1 minute and regular. Both turn out the same.

We did a brunch Sunday morning grad party back in the day. Super easy cheesy scrambled eggs in roasters was soooo easy and everyone said never had them sooo delish!! I made coffee cakes rhubarb/raspberry/apple. I have made baked french toast that works well. A waffle bar could be great fun.

I would like to try the creme brulee casserole. Can you tell me how many it serves about the way it is written in a 9 by 13.

Thanks

Here you go. I've been making this for years since it was posted here to take for work functions. There is never any left. They all love it and talk about it all the time and request it.

CRÈME BRULEE FRENCH TOAST

1 Stick Butter
1 Cup Brown Sugar
2 Tablespoons Corn Syrup

8-10 inch round country loaf, or
1 pound French bread or
1 Challah

5 eggs
1 1/2 cups half and half
1 teaspoon Vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

1. Melt butter, sugar and corn syrup in saucepan over moderate heat. Pour into 9 X 13 pan.

2. Slice bread into 6 slices and place on top of the sauce in the 9 X 13 pan, press together to fit.

3. Whisk together eggs, half and half, Vanilla, Grand Marnier and salt. Pour over bread.

4. Cover and chill 8 to 24 hours.

5. Bake at 350 degrees for approximately 40 minutes, until puffy and brown.

The identical creme brulee recipe (posted from a different source) says it makes 6 servings. (But my opinion would be that people take a small serving since there is other food and it is sooooooo rich so it would stretch.)

Yes definitely more than six.

Hi All!!

prepping everything today! can i make the frittata's today? or should i wait and cook in the morning? i am prepping all the add-ins for sure but would love to cook today and then re-heat tomorrow.

good or bad idea????

Fritatta reheats well.....just warm it gently, covered....or give it a zap in the micro.
Frittatta doesn't need to be steaming hot....even room temp is good.

ok cool!!!

i lost my recipe for spinach and mushroom frittata... can someone give me the ratio for ingredients. so many on line but would love to get a TnT recipe!!

also doing a cheesesteak one which i am 'winging it' so thoughts on that would be great!!

planning on 8-12 eggs per frittata.... i am assuming 12" pan?

I wing-it for mushroom and spinach so no real recipe. I just gently 'sweat' them in a covered saute pan on the stovetop with a bit of onion/shallot. 20 minutes/half hour low slow heat. Uncover with the heat off to cool, then wrap/roll in a clean kitchen towel to remove excess moisture. Can be refrigerated overnight or go ahead and cook in your frittata till firm but 10-15 minutes shy of fully done. Re-heating next day covered, top with some cheese uncovered for 10 min a frittata will be just as good as freshly baked.

Just make sure your egg dishes prepped ahead, day before, are not oven hot into the fridge. Let rest, even chilled on a tray of ice cubes before resting in the fridge. Cover with saran or foil when cold.

I winged a garden harvest veggie Mexican lasagna-ish dish last weekend using tortillas and chilis, roasted tomatoes, lots of veg, greens, mushrooms....using my new ceramic bakers. So much ingredients on hand I ended up making two full bakers. One I took one out early and was excellent next day re-heated and toasted on top with some fresh cheese and cilantro. It was supposed to be a shallow dish with eggs cracked on top but my typical over-abundance of garden harvest like every Fall I had to whisk my eggs and make something different. A Mexican frittata lasagna.

Looks a mess but delicious.

should i use light or dark corn syrup for the Creme Brûlée F.T?

I make that Creme Brulee French Toast and cut it into 12 pieces, but it usually serves 8 people because some people want a second helping, others are happy with just one piece. I use light corn syrup, only because that's what I have on hand for candy making.

Have fun!

Annie

Sorry to be a wet rag, but I'd be leery of taking out an egg dish early, then reheating. I think I would cook it completely then reheat slowly.

Not early un-cooked. Just like a lasagna cooked and prepped ahead I reheat and toast the top cheese. 10-15 minutes early is cooked, just prevents it from drying out while cooling before the fridge overnight. Releases so much steam when resting.

Thank you all!!

everything was a success!! frittata's came out beautiful and yummy!! Creme brûlée was DELICIOUS!!! everybody was full and satisfied!!

and best of all our EAGLES won the game!!

here's a pic:

lox platter was awesome and went over well! we are very fortunate to have an authentic Jewish deli and their products are top of the line!! Nova lox, pure silk! and their Challah bread was addicting!!

i did spinach and mushroom, cheesesteak and an egg white frittata with shrimp, spinach and roasted tomatoes!! omg, delish!!

THANKS AGAIN TO EVERYONE!!! i really appreciate all the suggestions and recipes and most of all your time to respond!!!

I made Sherri's Farmers casserole for a group of ladies and it was a success

WOW sprtphntc! You really outdid yourself and the feast you created looks fabulous!

Glenda, I bought all of the ingredients for your eggs benedict casserole and am planning to put it together tomorrow. We will have it for breakfast on Wednesday. Can't wait!

Wow! Everything looks fantastic!

DawninCal, i know i bookmarked Glenda's recipe ( the whole thread, really) and will make for a nice Sunday breakfast... looks amazing. almost made if for yesterday but felt we had enough and we do have picky eaters who would not eat it, so best to serve to those who will partake!!!!