Croissant Breakfast Casserole

 

 

 

 

 

 

 

 

 

 

I love making breakfast casseroles because they are so easy and quick to make. This one might be my favorite with buttery croissants, smokey ham and lots of gooey cheese surrounded by a rich and creamy custard. It’s so easy to make and delicious as breakfast or for brunch. This is the perfect holiday morning breakfast…and will be a favorite of all your guests! 

 

 

 

 

 

 

 

 

  Croissant Breakfast Casserole

6-8 medium-sized croissants

4 large eggs

1 cup half and half

1 tablespoon Dijon mustard (optional)

1 teaspoon salt

1 teaspoon parsley

1 teaspoon of chives

8 ounces deli or leftover ham (about 6 thin slices)

6 ounces shredded white cheddar, Swiss or Gruyere cheese

 

Lightly coat a 9×6 deep baking dish with cooking spray.  You can also use a 9×11.  Tear croissants into 2-3 inch pieces and place in your prepared pan.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut ham into bite size pieces and nestle around the croissants. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle on shredded cheese. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a small bowl, whisk together eggs, half and half, Dijon mustard (if using), parsley, chives and salt.  Pour over croissants.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cover with foil and chill in the refrigerator for at least 30 minutes.  You can make it the night before and store it in the refrigerator overnight if you want a quick morning breakfast. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat oven to 350 degrees.  Place covered breakfast casserole in the oven and bake for 20 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove the foil and continue to bake for another 10 to 15 minutes until hot and bubbly with a golden top.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove casserole from the oven and let rest for 5 minutes and then cut into squares and serve.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

YUM.

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Mini Carrot Cakes

 

 

 

 

Okay Easter is coming and you just have to have carrot cake for Easter, right?  But why not be creative?   Who says it has to be a cup cake, sheet cake, layer cake or brownies for that matter?   I decided to make little individual cakes for everyone this year!   These will make a wonderful presentation and one mini cake is just perfect for each person. 

Mini Carrot Cakes

1 3⁄4 cups all-purpose flour 

1 3⁄4 teaspoons baking powder 

1 teaspoon ground cinnamon 

1 ⁄2 teaspoon ground nutmeg 

1⁄2 teaspoon baking soda 

1/2 teaspoon salt 

2 jars (4 oz each) baby food carrots 

2 ⁄3 cup grated fresh carrots 

3⁄4 cup orange juice 

1⁄2 cup sugar 

1⁄4 cup canola oil 

1 large egg 

1 teaspoon vanilla extract 

Preheat oven to 375 degrees.  Line a baking dish (13 x 9 x 2) with parchment paper leaving the ends hanging over the sides for easy lifting later. Spray parchment paper with nonstick cooking spray.

Whisk flour, baking powder, cinnamon, nutmeg, baking soda and salt in a medium bowl to mix.  

In another medium bowl, whisk baby food, fresh carrots, orange juice, sugar, oil, egg and vanilla.

Stir wet ingredients into dry ingredients just until blended. Spread into prepared pan. Bake 20 minutes or until wooden pick inserted in center comes out clean.  Cool in pan on wire rack 10 minutes. Using parchment paper hanging over the sides of your pan, lift cake from pan and cool completely on wire rack.  Leave the paper on the cake.

Cream Cheese Frosting

8 oz cream cheese

1⁄4 cup unsalted butter, softened

1 teaspoon vanilla extract

1  1/2 cup powdered

orange and green food color gel

In a bowl with electric mixer on medium speed, beat cream cheese, butter and vanilla until creamy. On low, beat in powdered sugar until fluffy. Reserve 1⁄2 cup of frosting in one small bowl and a 1/4 cup of frosting in another small bowl.  Put remaining frosting in pastry bag.

Using the parchment paper sides, lift cake onto work surface. With a 2-3 inch round biscuit cutter, cut out 12 rounds from sheet cake. 

Using the parchment paper sides, lift cake onto work surface. With a 2-3 inch round biscuit cutter, cut out 12 rounds from sheet cake. 

Garnish  

For the reserved frosting:  add the orange gel to the bowl with half a cup of frosting to get the color of a carrot. Then place the orange frosting in a quart sized re-sealable plastic bag and snip off the tip from one of the bottom corners.  Make the shape of a carrot on each mini cake.

Do the same with the green gel and the 1/4 cup of frosting in another bag. make the  green tops for your carrots to finish your cakes.

Photography is the property of and copyrighted to ©Welcome Home.

Pan Seared Mahi Mahi

 

 

 

 

 

 

 

 

 

Being from Maryland, I naturally love seafood. I have fish at least two or three times a week so I am always looking for new ways to make it. I love shrimp and crab and scallops and especially salmon and Halibut. I usually get a great price on fresh sockeye salmon and halibut at Costco. But this week Costco had a special on Mahi Mahi...something I have never seen there before. I remember ordering Mahi Mahi in Hawaii years ago while there on vacation and I have never tasted any fish anywhere that good since. So, I bought it and did a simple pan sear and finished it off in the oven and it was all that I remembered. They call it the Poor Man's Lobster if that tells you anything about this tender, moist, flaky white fish.....so good!

Pan Seared Mahi Mahi

4-6 fresh Mahi Mahi filets
1 cup Italian breadcrumbs
1 cup heavy cream
2 tablespoons of olive oil
2 tablespoons butter
1/2 teaspoon of salt
1/2 teaspoon pepper

Cut fillets to the size you want to serve and lay in bowl of heavy cream. Mix breadcrumbs with salt and pepper and a pinch of Old Bay seasoning. Coat fish in breadcrumb mixture and press down firmly so that mixture will adhere. 

 

 

 

 

 

 

 

 

Heat olive oil and butter over medium-high heat in a non-stick pan. Pan fry fish for a few minutes on each side just until lightly browned. Remove and place on baking sheet that is coating with non stick spray or parchment paper. Bake fish at 350 degrees for about 10-12 minutes or until flaky in the middle. Remove from pan and onto paper towels to blot off any excess oil. Sprinkle with lemon juice if desired. Best fish ever!  

 

Photography is the property of and copyrighted to Welcome Home.

Crispy Cheddar Chicken Bake

 

Oh how I love this recipe.  I make it often because it's such a big hit around here.  Crispy and oh so tender chicken layered in cheese and then covered in crispy delicious buttered crackers.  Then a quick and easy to make gravy to add that country touch.  This is a keeper my friends...you will make it often!

Crispy Cheddar Chicken Bake

8-10 chicken tenders

2 sleeves Ritz crackers

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 teaspoon garlic powder

1/4 teaspoon garlic salt

1/2 cup sour cream

1 large egg

3 cups cheddar cheese, grated

3 teaspoons dried parsley, divided

 

 

 

 

 

 

 

 

 

 

 

 

Set up your work station with three shallow bowls for dredging.  In one bowl add your crushed Ritz Crackers.  In the second bowl add your sour cream.  In the third bowl add your shredded cheese.

 

 

 

 

 

 

 

 

 

 

 

 

Add your egg to the sour cream and whisk until combined.  Add salt, pepper, garlic salt and garlic powder to your crushed crackers.

 

 

 

 

 

 

 

 

 

 

 

 

Dip each piece of chicken into the sour cream/egg mixture and then roll it in the cheese making sure you pat it down to make sure it sticks. Just press the cheese into the chicken with your fingers. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Some of it will fall off when you add it to the cracker crumbs, most of it will stick.  Next, press the cheese coated chicken into the cracker crumbs and also use your fingers to press it in. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spray a 9×13 pan with cooking spray.  I like to add a rack inside my pan to make sure its crispy top and bottom and not soggy.  Sprinkle the chicken with a little dried parsley. Cover the pan with foil and bake at 400 degrees for 35 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

Remove the foil, bake for an additional 10 minutes, or until the chicken is golden brown and crispy. 

 

 

 

 

 

 

 

 

 

 

 

 

Gravy

1 (10 ounce) can cream of chicken soup

2 tablespoons sour cream

2 tablespoons butter

Combine the cream of chicken soup, the sour cream and the butter in a medium saucepan.  Use a whisk to combine well. Stir over medium high heat until the sauce is nice and hot. Serve over the chicken. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken  so tender and moist it melts in your mouth.  And that cheese is divine!

 

 

 

 

 Want a bite?

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.