Saturday is Brunch Day at Linderhof. For Sunday is 9 a.m. church which means that there is no time for a lazy breakfast It's up, read the paper, breakfast and gone!
And it really isn't Brunch, for we never eat all that late. I guess the term Brunch is really a misnomer. It's really breakfast and only breakfast. For on Saturdays we always have time for a sandwich or soup or a salad around noon! But it is a bigger than everyday breakfast, thus, I think, the reason for the term "brunch".
Whether it's breakfast or brunch, it's eaten in the breakfast room. With the Johnson Brothers Indies which we have designated the breakfast china! That's why I bought most of it originally, was for use in the breakfast room. I had a wee teapot, creamer and sugar and two cups, saucers and tea plates that I had brought home on a trip to England. Almost eight years ago when we built our breakfast room, there were plates and bowls and cups and saucers at TJ Maxx and Home Goods. I bought enough to have a set of six. (Why, I'm not sure since the breakfast room only seats four!)
Jim prefers tomato or V-8 juice while I'm an orange juice girl. My new little silver coffeepot is perfect for breakfast coffee and for Saturday's Brunch, a breakfast casserole is always a good choice. While it bakes, I can catch up on the newspaper and crossword puzzle!
A new recipe that I found, halved and baked in a loaf pan for the two of us. This "Egg McMuffin" in a casserole! It's a good recipe and one that I will make again whenever we have guests! It's as simple as most breakfast strata recipes but with the English muffins is a bit difference.
And for brunch, you need a fruit salad. Fresh strawberries and blueberries and green grapes. Topped with a lime tequila syrup.
The original English Muffin and Canadian Bacon Breakfast Casserole recipe. I did half it for the two of us and baked it in a loaf pan.
ENGLISH MUFFIN AND CANADIAN BACON BREAKFAST CASSEROLE
1/2 pound Canadian bacon (or sliced ham if you must),cut into halves
2 egg whites
2 cups milk
1/2 cup sour cream
1/4 c. Parmesan cheese, shredded
2 1/2 cups Cheddar cheese, shredded
Prepare 9 x 13 baking dish with cooking spray; set aside. In dish, alternately arrange muffin halves and meat, overlapping slightly. Sprinkle with Cheddar and Parmesan cheeses. Set aside.
In a large bowl, whisk together eggs, egg whites, milk, sour cream and pepper until combined. Pour over muffin, Canadian bacon and cheese layers. Cover entire dish tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight.
Preheat oven to 350. Bake casserole, uncovered, until puffed and set in center, approximately 60 to 80 minutes. If casserole begins to brown before puffing up, cover loosely with foil to prevent burning. Let stand 10 minutes before cutting and serving.