Dishing Sisters

Brunchin’ and munchin’!

{Posted on April 2, 2011}


If you ask my husband what my favorite thing to do on vacation or weekends is he’d shake his head and say “Brunch, what else.” I’d eat breakfast foods for three squares a day if I could and am always in search of the best cakes, scrambles or scones every where I go! There’s just nothing like a steaming cup ‘o joe and a scrumptious array of morning morsels to start a relaxing, non-work day!

Here’s an easy, but yum-ilicious brunch menu of mine that I’d love to share. It starts with an egg casserole that is an old-time family favorite and is an expectation whenever my family gets together for breakfast at the lake or a morning holiday gathering.


MENU: Egg & Sausage Casserole, Fresh fruit and Ultimate Gooey Coffee Cake


Egg & Sausage Casserole

6 Eggs, beaten

2 Cups milk

4 Slices bread, ripped in bite size pieces

1 tsp salt

1/2 tsp pepper

1# Bob Evans Original bulk sausage (May use spicy or turkey sausage)

1 Cup grated Colby jack cheese

(Optional – add some vegy’s if you’d like to raise the bar…sauteed onion, mushroom and peppers are delicious!)

Preheat oven to 350 degrees. Brown and drain sausage. Beat eggs and milk together in a large bowl. Add bread, salt, pepper, sausage and cheese. Mix thoroughly. Pour into a greased 9×13 pan. (Sprinkle a handful of additional cheese on top if you love you some cheese!) Bake for 45 minutes or until egg is set. Cool for 5 minutes, cut into squares and serve.

*Can be made night before.



Ultimate Gooey Coffee Cake


16-18 Unbaked frozen dinner rolls

1 3oz. package butterscotch pudding mix (NOT instant, regular cook variety)

1/2 Cup brown sugar, packed

1/2 Cup pecans, chopped

1 Stick (1/2 cup) butter, melted


The night before, place frozen rolls in a greased Bundt pan. Sprinkle dry pudding mix over top of rolls. Sprinkle brown sugar over pudding, sprinkle pecans over brown sugar. Pour melted butter over all. Cover pan with a damp towel or cover tightly with plastic wrap to prevent dough from forming hard crust on top over night. Let rise at room temp for 8-10 hours.

Bake for 30 minutes. Remove from pan and allow to cool for about 5 minutes. Turn pan over to a serving platter to remove and serve. Pull apart chunks with fork.


I hope you enjoy your brunch and I wish you a wonderful, relaxing day! :-)

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