Breakfast Food - YUM!!!

This was our spread for Easter breakfast. All of these items are fantastic! I highly recommend them on their own or in any combination. I quote Grandma Jean,

"This should go down in history as the Easter Brunch we have every year from now on."

Wonderful. As a side note, we also served baked bacon and an Orange Pomegranate drink (see below).

NUTTY ORANGE COFFEE CAKE
Recipe by Paula Deen
Baked by Martha McLaughlin and Grandma Jean

• 3/4 cup granulated sugar
• 1/2 cup chopped pecans
• 2 teaspoons orange zest
• 2 (12-ounce) cans refrigerated buttermilk biscuits (10 count)
• 1 (8-ounce) package cream cheese
• 1/2 cup (1 stick) melted butter
• 1 cup sifted confectioners' sugar
• 2 tablespoons fresh orange juice

Preheat the oven to 350 degrees F.

In a small bowl, combine the granulated sugar, pecans, and zest; set aside. Separate the biscuits. Place about 3/4 teaspoon cream cheese in the center of each biscuit. Fold each biscuit in half over the cheese, pressing the edges to seal. Dip the biscuits in melted butter, then dredge in the granulated sugar mixture. Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack). Place any remaining biscuits around the tube, filling any gaps. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture. Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter. Combine the confectioners' sugar and orange juice, stirring well; drizzle the glaze over the warm cake. Serve warm.

BREAKFAST CASSEROLE
Recipe by ???
Made by Sara Cady

• 1 lb sausage cooked, crumbled, and well drained (I lay mine in paper towel to make sure I get all the grease off. This is important.)
• 10 eggs lightly beaten
• 3 cups light cream or 1/2 and 1/2
• 1 tsp salt
• 1 or 2 green onions thinly slices (more or less, to taste)
• 1 tsp dry mustard
• 1 loaf french bread cubed (I love Walmart french bread)
• 1 cup shredded cheddar
• 1 cup shredded swiss
  

Grease a 9x13 pan and lay the bread out evenly in the pan. Combine eggs, cream, salt, dry mustard, onions and mix together. Sprinkle sausage and cheese over the bread and pour the egg mixture evenly over the top. Cover with foil or wrap and refrigerate over night. (I have left his in the refrigerater a day or two.) Take out of fridge and let warm up on counter for an hour or so before baking. Bake at 350 with the cover OFF for an hour or until golden brown. I can tell when this is done because it will get all puffed up and bubbly. I have to cover the top towards the end of baking so it won't get too brown. This will usually bake longer than an hour, especially if it is cold out of the fridge.

BLUEBERRY BAKED FRENCH TOAST
Recipe by The Pioneer Woman
Made by Martha McLaughlin

• 1 family size bag Stacy's Pita Chips - Simply Naked
• 7 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup sugar
• 2 T vanilla
• 6 oz fresh blueberries
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar, plus a little more
• 1 T ground cinnamon
• 1/4 tsp salt
• 1 stick (1/2 cup) butter, softened
  

Generously butter a 9x13 pan. Pour the entire bag of pita chips into the pan. Combine eggs, milk, cream, vanilla and sugar in a large bowl. Stir until well blended. Pour over the pita chips. Cover tightly with foil and stick it in the fridge for 8-9 hours or overnight.

The next morning, take the pita chips out of the fridge about 30 minutes before you're ready to bake. Preheat your oven to 350. Sprinkle your washed blueberries over the top of the chips. In a separate bowl, combine flour, brown sugar, cinnamon, salt and butter. Cut the butter in with a pastry cutter until crumbly and sprinkle over the top of the blueberries. Bake uncovered for 35-45 minutes, until golden brown on top. You can serve it with softened butter, and/or maple or blueberry syrup. I thoroughly enjoyed it fresh out of the pan and on its own. It is also completely scrumptious cold the next day. You'll never regret making this. In fact, I'm considering having a modified version of this entire meal for my Mother's Day dinner. Yes, dinner.

SARA'S FRUIT SALAD
Recipe By ???
Made by Sara Cady

• 2 cups sliced strawberries
• 2 cups red grapes
• 2 cups green grapes
• 2 red apples, peeled, cored and cubed
• 2 green apples, peeled, cored and cubed
• 1 large can pineapple chunks, well drained
• 1/4 cup coconut
• 1/2 cup sour cream
• 1/2 cup mayo
• 1/2 cup sugar
• 3 oz cream cheese

In a large bowl, combine all of the fruit and coconut. In a separate bowl, combine the remaining ingredients and pour over the fruit. Stir to combine and serve.

ORANGE POMEGRANATE JUICE
Recipe by ???
Made by Martha McLaughlin

• 64 oz POM juice
• 32 oz Orange Juice
• 1.5-2 2L bottles 7up