Yumminess to start your day off right! I love cooking breakfast. I love eating breakfast. Breakfast just gets me rolling in the mornings. Not just fuel for my body but gets my brain clickity clacking. There’s something so wonderful about waking up to the smells of a good hearty breakfast and when you don’t have to get up before dawn to get it started well, that is just even better.
And one of the many wonderful things about this book is the number of make ahead recipes. I LOVE THAT! Crockpot breakfast??!! YES!!! And another great thing is if you want breakfast for supper, which we often do, the crockpot is a super idea!
I have already made several of the recipes and will be making more this week. And how great the recipes are – fast and yummy for a week that is already filled to the brim. I head out Friday to meet Jerry in Seattle for a week. So excited
My first offerings from 101 Breakfast and Brunch Recipes are Texas Toads in the Hole and Country Cabin Potatoes . I am pairing these two recipes for you because they went together beautifully. We decided one day we wanted breakfast for supper and this was a great meal.
Texas Toads in the Hole
- 2 T butter
- 4 slices Texas toast
- 4 eggs
- salt and pepper to taste
Optional: jam, jelly or preserves
Spread butter on both sides of Texas toast. Using a biscuit cutter, cut a circle out of the middle of each slice of toast; set aside rounds. Place toast slices in a large, lightly greased skillet over medium heat; break an egg into each hole. Season with salt and pepper. Cook until egg white begins to set, then carefully flip. Continue to cook until eggs reach desired doneness. In a separate skillet toast reserved bread rounds. Top rounds with jam, jelly or preserves if desired. Serve with toast slices. Serves 4.
Now the Country Cabin Potatoes are the do- ahead part but super easy and SUPER delish!
Country Cabin Potatoes
- 4 14 1/2 oz cans sliced potatoes, drained
- 2 10 3/4 oz cans cream of celery soup
- 16 oz container sour cream
- 10 slices bacon, crisp cooked and crumbled
- 6 green onions, thinly sliced
Place potatoes in slow cooker. In a bowl, combine remaining ingredients; pour over potatoes and stir gently. Cover and cook on high setting for 4-5 hours. Makes 10-12 servings. Note: Great re-warmed in the microwave:)
And of course as always, you can win a copy of this new cookbook.
To enter this Early Bird Review and Giveaway: All you have to do is leave a comment at the end of each post pertaining to this giveaway and Early Bird Review and consider yourself entered. I will be posting amazing recipes from this book over the next two weeks and then on Monday the 30th of July, I will draw a name from the trusty mason jar and announce the winner. You have a few chances to get your name in the drawing. And of course it would be nice of you to tell your friends if you have facebook or a blog of your own.
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