Brunch Casserole

This recipe is a fun way to mix it up for breakfast. It is also an amazing way to serve breakfast to a crowd. It can actually be made the night before and refrigerated. I did this for the holidays to save some time and mess on Christmas Day. This recipe will easily serve 8 people as prepared. I would recommend dividing it in half and baking half in an 8 inch square pan. I like to take the other half and freeze it in a disposable foil dish. Then you have breakfast ready to go in the freezer next time you have guests visiting or just can’t bear to make a mess of your kitchen.

There is a lot of flexibility in this recipe. I think you can just fry the chopped bacon in the skillet and do a one dish kind of thing, you could also use breakfast sausage. You could also make this vegetarian and amp up the veggies – extra bell peppers, fresh tomatoes, spinach, mushrooms. The possibilities are endless! I am now cooking bacon in my oven for easy cleanup and because the bacon just gets done perfectly every time, you cannot mess it up. And I just cheat and make a whole pound of bacon and then there is plenty for a whole weekend or for one hungry husband who constantly asks (re bacon sitting on the counter in the afternoon) “Is this snack bacon?”

As far as brunch wines go… you probably already know what I am going to suggest. Sparkling wine, duh. If your fridge doesn’t have at least two different sparkling wines in it at all times, you are living your life wrong. If you really like the people you’re serving brunch to… then pour some Mumm or Chandon. If the people you’re serving brunch to drink a lot… pour Friexenet or Jaume Serra and make mimosas. This spring I will be serving one thing and one thing only, grapefruit mimosas. My second favorite mimosa mixer is cider. I love the unfiltered cider from Trader Joe’s but any hard cider added to your mimosa will really kickstart your weekend. Add in a quick pour of Laird’s Applejack and get ready to ruin your Saturday. This brunch casserole plus Apple Cider Mimosas are basically the perfect meal for a group on vacation, skiing, beaching, or if you are just going to any of the fabulous parades and festivals in the KC area.

Brunch Casserole

6 slices thick bacon
1 large onion, peeled, diced
1 bell pepper, diced
4 cloves garlic, minced
1/3 cup sun dried tomatoes, chopped
8 large eggs
1 cup milk
1 tsp freshly ground black pepper
2 cups shredded cheddar cheese
3 cups hash browns (frozen or reconstituted)

Preheat oven to 350 degrees. Lightly grease a 13×9 inch baking pan. Plae the bacon on a foil lined baking sheet and cook for about 20 minutes, until it is crispy. Crumble the cooked bacon.

In a large skillet, heat the bacon grease (or olive oil or butter). Saute the onion and bell pepper for about 7 minutes until it is soft. Add in the garlic, sun dried tomatoes, 1 tsp salt and cook for 2 more minutes.

In a metal bowl, beat the eggs and whisk in the milk and black pepper. Stir in 2/3 of the cheese, the potatoes, the bacon, and the cooked onion mixture. Pour this into the prepared baking dish. Sprinkle with the remaining cheese. Bake for 40 minutes or until the edges are firm.

Apple Cider Mimosas

2 oz sparkling wine
3 oz cider
1/2 oz Laird’s Applejack
Lemon and apple slices for garnish

If everything is cold in the fridge, just pour all ingredients into a champagne flute and serve. If not cold, shake up the applejack and the cider in a cocktail shaker and pour into a champagne flute, finish with sparkling wine. You can also serve the applejack and cider over ice and fill the glass to the top with sparkling wine.

These are Bubbly Kitchen original recipes.

Everything Breakfast Quiche

Alright so I know I have fallen off the blogging wagon. But I am getting back on! Between the move, a new job, the Royals winning the world series, and taking my boards (Which I passed!!!!) I have been slacking on the blog. But I have some really amazing recipes that I have been working on coming your way. It is super cold in KC which is sort of inspirational. I would prefer to stay in my apartment, with a soup simmering on the stove, curled up with a blanket on the couch. I forgot what an impact 20 degree weather has on one’s life. But I have to say, one of my favorite things to cook is soup. It freezes well, it stores well in the fridge, and it is just the perfect leftover lunch. I never get tired of it. So get your dutch ovens ready! But first… breakfast.
My husband loves this tart crust… and I had a bunch of country sausage leftover that needed to be used. So I decided to make a quiche. And as I was making it, I just kind of kept adding everything that was leftover in the fridge. A few hash browns from breakfast over the weekend, spinach nearing expiration. And of course it needed some browned onions and cheese! And for some reason, this thing is so freaking good. I also did some small quiche cupcakes for fun, but they did not turn out as well as the actual quiche. This thing is impressive. Which is why the recipe makes two. You would be sorry if you did not have a second quiche to put in the freezer for another busy day.

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Brunch Hash with Brussels and Fried Eggs

Brunch is by far one of our favorite meals here at Bubbly Kitchen. One of the fantastic things about being back in Kansas City is that there is an endless selection of fabulous brunches. And we also happen to live across the street from the best breakfast place in the city. So, basically we haven’t been cooking as many brunches. There is always Brinner, a hugely important meal for my husband. And this recipe is a perfect excuse for Brinner. It has been pointed out to me that there is a paucity of vegetable recipes on this blog. But I think thats because I usually just grill vegetable kabobs and… I constantly make these brussels. And if you want to add a breakfast tweak to them, drizzle them with a little maple syrup. This is also a nice addition during the fall or on thanksgiving when having an indulgent meal.
So sometimes on this blog there are some pretty complex recipes… but then sometimes we make hash browns from a box. But these really are the best hash browns, and so easy! This is an elaborate appearing dish that will impress your brunch guests. It’s so easy though! You can even make the  brussels sprouts in advance and just microwave them. As Ina would say, “how easy is that?” It  is super hard for me to make any vegetables for breakfast (besides potatoes of course).

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Honey Oat Bars

We are headed to Savannah, GA this weekend with a group of friends to celebrate my kitchen manager’s 30th birthday. I will be packing 3 different versions of these honey oat bars for the road. I am so excited to share this recipe! They are so good and the ingredient possibilities are endless. This is just one backbone recipe that you can change up with whatever ingredients you have. The first time I made these I actually purchased all the ingredients at Aldi. I was challenging myself to decrease my spending on groceries. I found a huge variety of dried fruits and nuts at the store for super reasonable prices. We will probably not be eating store bought granola bars anymore. You should store these bars in an airtight container at room temperature. I’m not sure how long they will keep for… they tend to disappear in a few days. I am not by any means fearful of corn syrup, gluten, or any evil foods. But I truly appreciate having a snack made from a short list of natural ingredients. You will see below in the recipe a list of possibilities in addition to the ingredients I used. The chocolate is optional depending on your fruits and nuts, this particular version with pecans, blueberries, and cherries is just amazing with chocolate.


Honey Oat Bars

1 1/2 cups rolled oats
1/2 cup crisped rice cereal
1/2 cup nuts – Pecans (or peanuts, walnuts, almonds, cashews, sunflower seeds.)
1/2 cup dried fruit – Cherries and blueberries (or cranberries, raisins, dates, mangoes, pineapple, coconut.)
1/4 cup butter
1/4 cup honey
1/3 cup brown sugar
1/2 tsp vanilla extract
1/4 cup mini semi sweet chocolate chips (or chopped dark chocolate, white chocolate.)

In a skillet over medium heat, toast the oats, rice cereal, and nuts for 5 minutes or until fragrant. Remove to a bowl, mix in the dried fruit.

In the same skillet, over medium heat, melt the butter, honey and brown sugar together. Bring to a simmer and cook for 2 minutes. Remove from heat and stir in the vanilla extract. Pour over the oats and berries and mix until all the ingredients are coated. Let cool for 5 minutes before mixing in the chocolate.

Line an 8×8 square pan with aluminum foil or parchment paper. Press the oat mixture into the pan with your hands. (If it is too sticky, just put some butter in your hands.) Chill for one hour or until firm. Cut into 10 pieces.

This is a Bubbly Kitchen original recipe.

Coffee Cake Muffins

Coffee cake always reminds me of long winter days, studying at Starbucks. The pain of studying is much more tolerable when you are sitting next to the fireplace in Starbucks on a cold winter day. It reminds me of the holidays, winter baking, and everything good during cold weather. But the problem with coffee cake is that it requires knives for serving. So I thought I would eliminate that problem. I am not completely sure these qualify as muffins, they are very cake-like. I have given these a makeover into a 200 calorie version. It does not even matter what was in the original 350 calorie recipe because these are just as fabulous.



You will obviously be serving these with coffee. If you are serving them after dinner, serve Wagner Riesling Ice Wine. This is a sweet dessert wine from the Finger Lakes in New York. Ice wine is made from grapes that are frozen on the vine. Basically this process just freezes out the water content of the grapes, making the juice more concentrated. You will notice this when you drink ice wine, it is much thicker than other wines. This wine is very sweet and has flavors of pears and oranges. It is also delicious when served with fresh fruit and soft cheeses.


Coffee Cake Muffins
Makes 18

1/2 cup all-purpose flour
1/2 cup dark brown sugar
4 tbsp butter, at room temperature
1 tsp cinnamon

2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp kosher salt
5 tbsp butter, at room temperature
1/3 cup unsweetened applesauce
1 cup sugar
2 eggs
1/2 cup reduced fat sour cream
1/2 cup nonfat yogurt

Preheat the oven to 350 degrees. Prepare muffin pans with paper liners. The recipe makes 18 muffins.

Make the streusel. In a small bowl, combine the flour, dark brown sugar, butter, and cinnamon. Mix together with your hands until it has the consistency of wet sand.

Make the muffins. In a large bowl, mix together the flour, baking powder, baking soda, and salt.

In a medium bowl combine the butter, applesauce, and sugar. Beat with an electric mixer until incorporated. Add the eggs one at a time and beat each one until combined. Mix in the sour cream and yogurt. Add the wet ingredients to the dry ingredients and mix with a wooden spoon until just combined.

Divide the batter in half. Divide one half of the batter evenly among the muffin cups. Sprinkle with half the streusel mixture. Then divide the remaining half of batter among the muffin cups. Top with remaining streusel mixture.

Bake the muffins for 25 minutes, rotating pains halfway through. A knife or toothpick inserted in the center should come out clean.

Adapted from Serious Eats.