Stuffed Breakfast Loaf

Breakfast-Loaf-End edit

I honestly have no idea if other people are as into making serious breakfasts on the weekends like I am. If it’s a Saturday or Sunday in our home you can bet eggs, bacon, and any combination of onions, peppers, pancakes, potatoes, potato pancakes or waffles will be flying around. With as often as we make breakfast feasts, I’m always looking for fun ways to break out of our usual patterns. I ran across this recipe and decided to try my own variation.


Holy breakfast! This is crispy, crunchy, gooey, flavor-packed and just downright fun. It’s all of the delicious parts of breakfast foods rolled… (or boated?) into one.


I would be lying if I said that this experiment went totally according to plan. I had trouble finding a crusty loaf of bread that would work for this, and the second I poured the egg mixture into the bread, the egg immediately started leaking through the bread in a few different spots. So, bonus! In addition to the recipe you will get a troubleshoot of what happens if this fails for you too! All will not be lost.



1 baguette-style loaf of bread, 10-12 inches long
5 eggs
5 strips of bacon, cooked and chopped
4 oz. medium cheddar cheese grated (I used marbled)
1/3 cup milk
2 green onions, thinly sliced
salt and pepper


Preheat oven to 350 degrees. Hollow out loaf of bread using a bread knife and set on a baking tray. It’s best to cut a V shape first then go from there. Try to leave 3/4 in of bread at the bottom and on the sides. Whisk milk and eggs together and stir in remaining ingredients, reserving a bit of cheese for the top. Add desired amount of salt and pepper.

Pour mixture into bread boat,* top with remaining cheese and bake for 30-35 minutes until egg mixture is fully cooked.

*If the bread starts leaking, it’s ok!! Unless you have a gaping hole, the eggs will create a sort of suction between the bread and the pan and won’t all leak out. Once the egg in the bottom has started to set in the oven, about 10 minutes, whip up a few more eggs (2-3 depending on how much leaked out and will need to be replaced) with salt and pepper and quickly scramble them in a pan until 3/4 of the way cooked. Remove sheet pan with loaf, scrape off the egg that leaked (or it will burn) and add scrambled eggs into boat and mix with existing fillings.


Once it’s out of the oven, let rest for five minutes and cut into slices. All you need is a slice or two to get a full, hearty breakfast that’s something fun and out of the ordinary. Yum! Bonus: this reheats very well in a toaster oven.


Happy weekend!


Spiced Tangerine Mimosa

Chilly weather calls for a whole different set of cocktail flavor profiles. Mulled, spicy undertones are perfect to warm you up this time of year. Oh man, do I love a good mulled cider or wine. But it’s still nice to have a pop of bright citrus every once in a while, too. Especially to balance out all of the rich and heavy comfort foods that abound this season. This drink is the best of both worlds. Not to mention, this is quite a good dose of vitamin c. And this is certainly the time of year to be loading up on that. Cheers to a cocktail for health! Who won’t drink to that?

An orange gives this drink an acidic, citrus-y zing and the tangerines provide a deep rich, almost cream-like flavor and consistency. The healthy dose of bitters brings the spice to the party and automatically winterizes this traditional brunch drink.

You’ll need:

1 orange
3 tangerines
Angostura bitters
lemon peel for garnish

Juice orange and tangerines and strain to remove pulp and seeds. Fill the bottom of a martini (or other small cocktail) glass with 5-6 dashes of bitters. Add 2 oz. of juice and fill remainder of glass with Champagne. Garnish with lemon twist.

A little tip: twisting the lemon helps to release its oils and add even more of an aromatic quality to the drink. It’s best if you rub it around the rim before serving. Not to mention, it’s downright fun-looking.

Brunch won’t know what hit it.

Savory Sausage and Cheese Waffles

We recently got a waffle maker and this may be the beginning of a long line of experimental waffle recipes. Don’t worry, I’ll only share the ones that work out. This is one of them.

I absolutely love a good mix of sweet and savory and these waffles hit all of those notes. These guys were cheesy and hearty with just enough sweet and salty. This is the perfect weekend brunch that will keep you filled up until late in the afternoon…or evening.

I must admit, we took a bit of a shortcut by using pancake mix instead of making them from scratch. Judge if you must, but I promise I won’t always cheat in the future.  Since running to the grocery store on a Saturday morning is not the most fun task in the world and we had no buttermilk, this seemed the most logical option. So, feel free to make this with your favorite basic waffle recipe or make one batch of waffles according to your pancake mix.

To make waffles from buttermilk pancake batter, combine 2 cups pancake mix, 1 1/2 cup milk, 1/4 cup vegetable oil and 1 egg.

In addition to the batter, you’ll only need:

1 cup cooked maple sausage crumbles
3/4 cup grated sharp Cheddar cheese
Syrup or gravy for topping

Preheat waffle iron. Cook 6 oz. sausage (half of a roll) in a skillet. I use Jimmy Dean maple sausage, because I cannot get enough of items that combine sweet and savory. And the smell is heavenly. But you could use whatever kind of sausage you like. Then grate cheddar cheese. Stir sausage and cheese into waffle mix and prepare waffles according to waffle maker. See, you hardly needed directions for that, it’s so simple!

This will make six waffles. Now, I had planned to go the syrup route all along, to ultimately marry the sweet-salty profiles. At the last minute, Andy wanted gravy on his, so he whipped some up from a packet. I must say, it was not a bad call.

P.S.- We cut leftover waffles into four strips each and baked them 200 degrees in the toaster oven until crispy on the outside and used as waffle dipping sticks like you would see in a hokey commercial. Yum-wow-za!

Corned Beef Hash and Rye French Toast

The last few times Andy and I have gone out for brunch, he’s ordered corned beef hash. After repeatedly being served canned, tasteless hash, we knew it was time to do it the right way, and the best way to do that was make it ourselves. This was the perfect post-St. Patty’s day brunch. Even the rye bread from the day before became a delicious, flavor-filled French toast.

We simply diced up most of our meal from the evening before. Potatoes (already cooked with garlic and Parmesan cheese), grilled onions and corned beef.  There was enough oil added in the previous meal that we didn’t need to add anything additional to the hash, simply heat it in the pan.

As for the French toast, I added a bit more of certain ingredients to my usual French toast recipe to stand up to the flavorful, spicy rye bread. For four pieces of rye bread, combine two eggs, a half cup of soymilk (which I think gives a richer flavor when cooking sweet foods, but you can use any type of milk you like), two teaspoons of sugar, 2 teaspoons of vanilla and a teaspoon of cinnamon. Soak for a few seconds on each side and cook over medium heat in a pan with a small slice of melted butter.

Add a side of any type of eggs you like. We opted to put the hash in our eggs omelet-style. This is a wonderfully hearty brunch that includes the best of sweet and savory and is packed with flavor. And to think anyone would want to serve this out of a can…