Bon Appetit

from Georgia Mountain Laurel November 20

Merry Market

Bon Appétit Breakfast is ready!

By Scarlett Cook

This time of year you are bound to have company at least once before the year is over. Breakfast is a meal that you want to have ready for them to eat but you don’t want to spend your time in the kitchen. These recipes are make-ahead; that means you can sit with your company and enjoy your coffee and breakfast will soon be on the table.

Cinnamon Roll Breakfast Bake 6 – 8 Servings

3 Egg yolks 2 Large eggs 2 Cups milk 2 Tablespoons sugar 1 Teaspoon cinnamon 1 Teaspoon vanilla extract 1/4 Teaspoon salt 1 16-Ounce package frozen cinnamon rolls 1/2 Cup golden raisins 2 Tablespoons butter cut into small cubes

Whisk yolks, eggs, milk, sugar, cinnamon, extract and salt. Break apart rolls and chop into 1” pieces. Place in a greased 7” x 11” baking dish. Add raisins to egg mixture. Pour egg mixture over cinnamon rolls; dot with butter. Chill at least 4 hours or up to 24 hours. Preheat oven to 325˚. Bake casserole 55 – 60 minutes or until golden brown. Let stand 5 minutes before serving.

Cheese Grits 4 – 6 Servings

1 Cup milk 1 3/4 Cups half-n-half 1 1/4 Cups water 1/2 Teaspoon salt 1 Cup uncooked quick cooking grits 3/4 Cup shredded Cheddar cheese 1 Teaspoon hot sauce Black pepper to taste

Bring milk, half-n-half, water and salt to a boil in a medium saucepan over medium high heat gradually whisking in grits. Reduce heat to low and simmer 10 minutes or until thickened. Stir in cheese. These can be made ahead and reheated in an oven safe dish; you may need to add 1 tablespoon of water after reheating to make grits easier to serve.

2 Tablespoons coarsely chopped pecans 2 Tablespoons brown sugar 1 1/2 Teaspoons black pepper 12 Thick-cut bacon slices

Preheat oven to 400˚. Line a large rimmed cookie sheet with foil; place a wire rack sprayed with cooking spray on sheet. Process pecans in a food processor for 20 seconds. Stir together pecans, sugar and pepper. Place bacon on rack; press pecan mixture on top of bacon slices. You may have to do two batches depending on the size of your rack. Bake 22 – 25 minutes or until browned and crisp.

Make-Ahead Breakfast Casserole 8 Servings

1 (16 ounce) package pork sausage 10 eggs, lightly beaten 3 cups milk 1 teaspoon salt 6 cups cubed bread* 2 cups shredded sharp Cheddar cheese 1/2 teaspoon black pepper 1/2 cup diced red pepper, optional sliced green onion, optional

Butter a 9 x 13 x 2 inch casserole dish. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large bowl, whisk together eggs, milk, and salt until thoroughly combined. Evenly distribute half the bread into the prepared casserole dish. Sprinkle with half the cheese, half the black pepper, half the red pepper, and half the sausage. Repeat layers. Pour egg mixture evenly over casserole. Cover and refrigerate overnight, or bake immediately. When you’re ready to bake the casserole, preheat oven to 325 F. Bake uncovered for 55-60 minutes, or until eggs are set. If the top begins to brown too quickly, loosely cover the casserole dish with foil. If desired, sprinkle the casserole with sliced green onions. Serve warm. *Toasting the bread before incorporating it into the casserole, is optional.