Sunday Breakfast

Sunday mornings at our house start very early, so I am constantly on the look out for foods that the kids can eat while we make our morning commute (w/o leaving too much evidence in the van)! If at all possible, I like to prepare breakfast the night before, and just warm it up before we head out the door! Even though my kids don't care for oatmeal (in any form), I discovered a Pumpkin Oatmeal muffin recipe that they loved! These two recipes worked well for our early morning today. My family can expect to see these foods served again!

Overnight Breakfast Casserole
12 servings

1 pkg (8oz) sliced mushrooms
1/2 cup chopped bell pepper
1/2 cup chopped onion
2 tsp vegetable oil
2 cups finely chopped fresh spinach
1 loaf stale bread, cut into 3/4" cubes
3 cups shredded cheese
12 eggs
4 cups milk
1 tsp each garlic powder, ground mustard, & salt
1/2 tsp pepper
1#cooked, crumbled bacon or sausage, optional


Spray 1 9X13 OR 2 9X9 pans w/non stick spray. In a large skillet, saute mushrooms, onions, and peppers in oil until tender. Place half of the bread cubes into prepared pan(s), top bread w/onion mixture, spinach, meat (optional), cheese, and remaining bread cubes. In a large bowl, combine eggs, milk and seasonings. Pour over the casserole(s). Cover and refrigerator overnight. Can also be frozen at this stage.

Remove from refrigerator 30 minutes before baking. Bake at 375*, uncovered for 45-55 minutes or until knife inserted tests clean. Let stand 10 minutes before serving.

Pumpkin Oat Muffins

Makes 1 dozen

1 cup flour

1/2 cup brown sugar

2 tsp baking powder

2 tsp pumpkin pie spice

1 tsp salt 1/4 tsp baking soda
1 egg, slightly beaten

3/4 cup canned pumpkin

1/4 cup milk

1/4 cup vegetable oil

1 cup old-fashioned oats

3/4 cup raisins

TOPPING:

1/3 cup packed brown sugar

1 Tbs flour

1 tsp pumpkin pie spice

1 Tbs cold butter

In large bowl, combine the dry ingredients. In another bowl, combine the wet ingredients; add to dry ingredients, just until moistened. Stir in oats and raisins. Fill greased or paper-lined muffin cups 2/3 full. In a small bowl, combine topping ingredients, until crumbly. Sprinkle tops of muffins w/ crumb mix. Bake at 375* for 15 - 20 minutes. Cool in pan for 5 minutes, before removing.