While Amanda and I were in Tampa running our very tiring Gasparilla Distance Classic Half Marathon, we knew we would be exhausted and ready for a nice breakfast to enjoy in our pajamas before crashing for a mid-morning to afternoon
nap recovery rest. I tend to get very specific in my food desired after a race, and with all the Gatorade and sugary gummy chews being consumed, I am ready to take a break from sugar by the end of the race, for a little while anyway. We also knew, because of that previously mentioned exhaustion, we didn’t want to work for this breakfast much. Enter: The Bread Boat Breakfast Bake.
This recipe is fairly similar to my Christmas Breakfast Casserole but with a wonderful carb substitution that makes this meal both beautifully presentable if you’re hosting a brunch and uniquely delicious (think: savory french toast). The beauty in this recipe, much like the casserole, is in its ability to be customized to your tastes and the fact that all the ingredients can be prepped ahead of time. You can easily assemble your bread boat, pop in the oven and then just as easily shower those 13.1 miles off while it cooks, or make a pitcher of mimosas for a brunch party and chillax. The first time we made this, we devoured the deliciousness before getting pictures, but I was so happy with the results I came home and made it again for the perfect weekend morning treat.
- 1 Loaf french bread
- 10 eggs
- 1/3 cup plain yogurt
- 1/2 tsp salt
- Pepper to taste
- 2 mini bell peppers, diced or 1/2 1 bell pepper
- 1/2 lb ground pork sausage
- 3 green onions, sliced and greens and whites separated
- 1/2 cup gouda cheese, shredded
- 1/4 cup velveeta cheese, shredded
- Preheat the oven to 375°F.
- Whisk together the 10 eggs, yogurt, salt and pepper and set aside while you prepare the rest of the ingredients.
- Brown the pork sausage in a skillet over medium heat and allow to cool slightly (can also be made a day ahead).
- With a serrated knife, carefully slice two lines vertically down your baguette about 1/4″-1/2″ from each long edge, do not break through the bottom of the bread crust, but get as close to the bottom as you dare.
- Using your hands, remove the bread from in between your two cuts so that most of the bread inside the crust is gone but the thick crust is still intact. If you need to use your knife to assist in pulling out the bread middle, do so carefully. Place the baguette onto a baking sheet lined with foil or a silicon baking sheet.
- Sprinkle in the sausage, onion whites, bell pepper and the two cheeses into the cavity of the baguette in whichever order you would like, but make sure you at least have some cheese on top.
- Slowly drizzle in your egg mixture over the bread cavity. This will require some time since you have so many ingredients so be patient. Make sure the egg soaks into the ingredients before adding more egg to avoid overflow. Once you think the bread can take no more egg, step away for a few minutes to allow it to soak into the bread. Then you should be able to add the rest.
- Once the baguette is full to the brim of eggs and other delicious things, sprinkle the onion greens on top and additional cheese if you would like.
- Bake for 55-65 minutes, or until the center of the egg mixture has set. If your bread starts getting too brown, you can cover it with foil.
- Once fully cooked, remove from oven and allow to cool for 5 minutes. Slice and serve. Enjoy!
Wine Pairing: I mean you know my go-to for breakfast foods is a mimosa by this point, but I just had a sparkling Rose the other day around brunch-time and can’t help but think how nice these two would go together.
This was the second course of our “one ingredient: 3 courses” dinner and I knew I wanted something a little different than the first course, the Potato and Mushroom Galette, but also that still had potatoes as the star of the dish. Since potatoes can be a little heavy and we had three courses to get through, I also wanted something that wouldn’t leave me needing to change to elastic pants halfway through the meal so these pierogies-meet-Indian flavors were the perfect choice–albeit labor intensive.
I opted to use pre-made wonton wrappers rather than make my own dough, since I had a big day ahead of me and don’t always have luck with making my own wrappers. If you have your own recipe, feel free to use it. I know I usually like to make everything from scratch when I do these posts, but as our dinner date approached and my back started to ache from stuffing these dumplings, I had no regrets. This will make quite a few dumplings and if you use full fat yogurt they should freeze nicely.
So, if you aren’t sick of potatoes yet, here is course #2:
- 2 medium potatoes
- 1/2 onion, minced
- 4 cloves garlic, minced
- 3 cups roughly chopped spinach
- 1 tsp garam masala
- 2 tsp curry powder
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1 tbsp oil
- 1 cup plain, full fat yogurt
- 2 tbsp butter
- Salt & Pepper
- Potsticker or wonton wrappers
- 1/2 cup plain, full fat yogurt
- 1 tsp curry powder
- 2 tsp lime juice
- Peel and cut the potato into quarters. In a medium size pot, add your potato pieces, enough water to cover them and a heavy pinch of salt.
- On the stovetop, bring the pot to a boil and cook the potatoes until fork tender, about 10 minutes.
- Drain the potatoes and mash. with a masher, ricer or food mill.
- Meanwhile, in a small skillet or saucepan over medium-low heat, add 1 tbsp of oil, onion and the minced garlic.
- Stir the garlic and onion, careful not to burn it, until fragrant: about 1-2 minutes. Add the garam masala, curry powder, cumin and turmeric and stir for an additional minute.
- Add the spinach and cook until fully wilted and turn the heat to low. Add the potato mash, yogurt, butter, and salt and pepper (to taste) and ensure that everything is fully incorporated in the potato mash. Remove from heat and allow to cool so that you can safely spoon it in the wonton wrappers.
- Once ready to start your dumplings, lay out your potsticker wrappers and a small cup of water to dip your fingers for sealing.
- Spoon 1 tsp of the potato mixture into the center of the wrapper and using a finger dipped in the water, wet one half of the outer 1/4″ of the wrapper. Fold the wrapper in half being sure to push out any air and making sure the filling does not come out. Press the two sides of the wrapper together firmly to make sure the dumpling is sealed.
- Repeat until you have no more filling. At this point, you could freeze these for later by lining the dumplings up on a cookie sheet and freezing flat for 30 minutes. Then, transfer the frozen dumplings to a plastic bag for freezer storage.
- When ready to cook the dumplings, first, whisk together the yogurt, curry powder and lime juice in a small bowl and set aside.
- Heat 1 tbsp of oil in a large pan and cook the dumplings on each side for about 3 minutes, until the skins look crispy and brown.
- Transfer the cooked dumplings to a plate and drizzle with the yogurt sauce and some fresh cilantro or green onion slices. Enjoy!
When Amanda was kind enough to come and visit me this summer, I knew we’d have a weekend with plenty of kitchen time, and lots of wine. Since I wasn’t sure how energetic we’d be feeling in the mornings, I wanted to have something easily prepped ahead of time and low maintenance for breakfast just in case all we wanted to do was lay on the couch and watch Netflix.
The beauty of this casserole, which is my go-to dish for any brunch hosting occasion, is in both its potential for customization as well as its ability to be assembled the night previous, minus the egg mixture. Then, even on the groggiest of mornings you can whisk up those eggs and pour over everything else, stick it in the oven and take a nap until the timer buzzes. You will be rewarded with a delicious and low maintenance crowd pleaser!
- 12 oz of shredded cheese (I like to go 4 oz of velveeta and 8 oz of sharp cheddar but you do you)
- 2 cups frozen homestyle hashbrown potatoes
- 1 green bell pepper, diced
- 1/2 yellow onion, diced
- 10 oz ground turkey or pork sausage meat
- 8 eggs
- 1/4 cup milk
- 2 tsp salt
- 2 tsp ground black pepper
- 1 tsp garlic powder
- Preheat oven to 375°F.
- In a skillet over medium-high heat, brown the seasoned ground meat. Use your spatula to make sure it cooks into sausage crumbles. When fully cooked, remove from heat and allow to cool for 5-10 minutes (can be done in advance).
- In a 9″x9″ pan, add 8oz of the cheese, potatoes, bell pepper, onion, (cooled) sausage meat, and 1 tsp of salt (you can also add extra pepper if you’d like). Mix all these items together so there is an even distribution. If you do this with your hands, this is where the sausage meat being cool is kind of important.
- In a separate bowl, whisk your eggs, milk, remaining salt, pepper and garlic powder together until combined.
- Pour egg mixture over your other ingredients in the baking dish. Sprinkle remaining cheese on top.
- Cover with foil and bake for 45-55 minutes until the eggs are set. For browning, remove the foil in the last 10 minutes of cooking. Enjoy!
Wine pairing: Well, I mean you’re probably eating this before noon right? I’d stick with a mimosa to be “socially acceptable” but again, you do you. Also, stay tuned for Amanda’s Bellini recipe if you’re not feeling the orange juice!