Cabin season is in full swing, and to maximize relaxation time while still feeding your crew, we asked readers to send in their easy brunch-for-a-crowd recipes.
Egg bakes, make-ahead French toast and giant pancakes were among the many reader-shared recipes that could easily feed large groups.
Try one on your next cabin getaway, and then kick back and enjoy more free time at the lake.
MAPLE CAYENNE BACON
Here is my crowd-pleaser. To be warned, it is very addicting. This Maple Cayenne Bacon can be made ahead of time and reheated later.— Pam Ruprecht, Lakeland
Makes 10 servings.
1 16-ounce package thick-sliced bacon
Maple syrup, to taste
Cayenne pepper, to taste
To prepare: Preheat oven to 350 degrees. Spread thick sliced bacon on parchment paper, not overlapping. Smother in real maple syrup, according to taste. Sprinkle with cayenne pepper, according to taste.
To cook: Bake 45 minutes to one hour. The syrup may burn on the parchment, but as long as the bacon doesn’t, you are OK.
To serve: Refrigerate or freeze until needed. As a decorative option, cut pieces into thirds and put on plate in a flower shape. When ready to eat, heat and serve.
BUILD YOUR OWN OMELET
We usually have 20 to 22 people on family weekends at the cabin in northern Wisconsin. Cooking is a very important part of our weekends. This omelet recipe has been part of our tradition for years. It is very simple, but the kids love it! — Jane Tvenge
2 eggs per person
Quart-size plastic freezer bags
Sharpie marker
Bowls of the following:
Onion, diced
Tomato, diced
Green pepper, diced
Bacon, cooked and crumbled
Ham, diced
Cheese, shredded
Broccoli, cooked
Breakfast sausage, cooked and crumbled
To prepare water: Fill a large stock pot with water and bring to a boil.
To prepare omelet: While waiting for water to boil, put your name on the bag. Add two eggs, combining yolks and egg whites. Add your desired ingredients.
To cook: Put in pot of boiling water. Set the timer for 13 minutes. Remove your omelet with tongs. Open the bag and the omelet will roll out onto your plate. Season with salt and pepper. Can serve with hollandaise sauce or salsa.
MAKE AHEAD FRENCH TOAST
This is an easy recipe for feeding the gang at the lake. We first used this as an Easter brunch at our church. It is a make-ahead, refrigerate overnight meal.— JoAnne Benoy, Scandia
Makes 6 servings.
1 loaf of your favorite bread, such as French, cut into 1-inch slices
3 cups whole milk
7 large eggs
½ cup light brown sugar
¼ cup real maple syrup, plus additional for serving
2 teaspoons pure vanilla extract
2 teaspoons cinnamon
¼ teaspoon nutmeg
To prepare: Generously butter a 13-by-9-inch casserole. Arrange bread slices in dish, staggering pieces. In a large bowl, beat together milk, eggs, brown sugar, maple syrup, vanilla, cinnamon and nutmeg. Pour over bread. Press down, making sure slices absorb the liquid. Cover with foil. Refrigerate overnight.
To cook: Preheat oven to 350 degrees. Remove foil from casserole pan. Bake 55 minutes to 1 hour until fluffy and golden.
To serve: Serve with maple syrup.
BAKED EGGS
I first was served this baked egg dish 25 years ago at a friend’s home in Milwaukee. It was delicious. I have since served it at many brunches for friends and relatives. This recipe can be prepared the night before, refrigerated and then taken out of the refrigerator one hour before baking.— Darlene Hallberg, Danbury, Wis.
Makes 8 servings.
4 pieces of white bread, crusts trimmed off and bread diced
2 cups shredded cheddar cheese
4 eggs
2 cups milk
1 tablespoon dry mustard
To prepare: Spray cooking spray on a 2-quart casserole souffle baking dish. Put bread crumbs on bottom of the pan. Top with cheese. Beat eggs, milk and dry mustard until foamy. Put on top of cheese and bread.
To cook: Bake at 350 degrees for 1 hour.
GERMAN PANCAKE
I received this recipe from my Swedish friend who cooks for guests frequently. My husband is part German so we think this is great! This is a very easy recipe and it is fun for the grandkids to watch the raised pancake fall as it is removed from the oven. My grandson described it as amazing! — Nancy Wetsel, Newport
Makes 8 servings.
5 tablespoon butter
6 eggs
1 cup flour
I cup milk
¼ teaspoon salt
To prepare: Preheat oven to 450 degrees. Cut butter into small chunks, place in a 9-by-13-inch pan and melt it in the oven. Beat together the remaining ingredients, pour over the melted butter.
To cook: Bake for 20 to 25 minutes.
To serve: Serve warm with syrup, blueberries and whipped topping.
LAYERED BREAKFAST
This brunch recipe was given to me by my college roommate’s husband about 40 years ago. I’ve shared it with many people, and it has become a traditional brunch recipe for many of my friends.— Gayle Hoaglund, Hudson, Wis.
Makes 8 to 12 servings.
Grated cheddar cheese, 1 cup, or until bottom of pan is covered
12 eggs, beaten
2 pounds browned breakfast sausage
Mushrooms, approximately 1 cup
Diced green pepper, approximately 1 cup
Bacon bits, approximately 1 cup
½ pint whipping cream
Grated cheddar cheese, approximately 1 cup
To prepare: Preheat oven to 350 degrees. Grease 9-by-13-inch cake pan. Layer into the pan: grated cheddar cheese, eggs, breakfast sausage, mushrooms, diced green pepper, bacon bits, whipping cream, grated cheddar cheese.
To cook: Cook for 45 minutes.
YUMMY CHEESECAKE ROLL-UPS
I served this after church service one Sunday and it was a hit. — Ardis Haslach, Shoreview
Makes 10 servings.
Roll-up:
8 ounces cream cheese
1 egg yolk
¼ cup sugar
1 loaf white bread (about 20 slices), crusts removed
Caramel topping:
½ cup brown sugar
½ cup butter
1½ teaspoon cinnamon
To prepare: Preheat oven to 350 degrees. Butter a 9-by-13-inch pan. Mix cream cheese, egg yolk and sugar until smooth. Spread evenly onto bread slices. Roll up bread slices and lay them side by side in the pan.
To make caramel mixture: In a saucepan, combine and heat brown sugar, butter and cinnamon until melted. Drizzle mixture over the roll-ups.
To cook: Bake at 350 degrees for 20 minutes.
BREAKFAST EGGS
In 2003, my family traveled to Coatesville, Pa., to attend the wedding of our niece Rebecca.The day after the wedding, we were invited to brunch at the home of the bride’s parents, my husband’s brother and his wife.
This recipe reminds me of family every time I make it. Through the years, I have looked at other egg-bake recipes and have even made a few. None has pleased my friends and family as much as this “Breakfast Bake.” My favorite thing is that the egg bake is made the night before and then refrigerated. In the morning, you pour a can of cream of mushroom soup mixed with milk over the casserole. More time for family!
In this recipe, any bread works, but I prefer using sliced bread that is firmer.— Kate Whitehill, Forest Lake
Serves 8 to 12.
8 to 10 slices of bread, cubed
8 ounces shredded cheddar cheese
5 eggs, beaten
1⅓ cups milk
1 stick (½ cup) butter
¼ teaspoon dry mustard
Onion flakes, optional
6 to 7 slices of bacon, cooked and crumbled
1 10.5-ounce can cream of mushroom soup
½ of a 12-ounce can of evaporated milk
To prepare: In a buttered 9-by-13-inch pan, place bread cubes. Layer with cheese. Mix eggs, milk, butter, dry mustard and onion flakes. Pour over bread cubes and cheese. Sprinkle bacon crumbles over egg bake. Cover and refrigerate until morning.
To cook: Preheat oven to 350 degrees. Mix well the mushroom soup and milk. Pour over casserole. Bake for 50 to 60 minutes uncovered. Let set for a few minutes before cutting and serving.
SLOW COOKER BLUEBERRY CINNAMON FRENCH TOAST
This Slow Cooker Blueberry Cinnamon French Toast recipe is one I have adapted over time from the original recipe I saw presented by Cub Foods as they were kicking off the holiday Salvation Army fund drive on the KARE 11 Saturday morning show years ago. It has become one of my family favorites at the cabin.
This recipe is very forgiving — you can make it in the crock pot or a 9-by-13-inch pan. It’s ideal to make it the night before and refrigerate, but I have made it in the morning, too, and let it sit for one hour before baking with good results. Enjoy! —Jill Cordes, Roseville
Copyright 2013 SuperValu Inc. and adapted by Jill Cordes.Makes 8 to 12 servings.
1 8-ounce package cream cheese, brought to room temperature
⅓ cup white sugar
8 large eggs
½ cup plain or vanilla Greek yogurt
1½ cups vanilla almond milk (or regular milk with 2 teaspoons vanilla extract).
½ cup 100 percent maple syrup
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
1 16-ounce loaf chunky cinnamon bread, cubed
2 cups fresh blueberries
To prepare: Mix softened cream cheese and sugar together, set aside. In a medium bowl, whisk the eggs. Add yogurt and mix. Add milk, maple syrup, salt, cinnamon and nutmeg. Whisk well (this makes about 4 cups of liquid).
Place half of the cubed cinnamon bread in a slow cooker bowl or 9-by-13-inch pan. Layer with half the blueberries and add half of the cream cheese mixture by placing dollops of the cream cheese and gently spread apart with a knife. Pour 2 cups of the egg mixture over the first layer. Repeat the layer. Cover and refrigerate overnight.
To cook: In the morning, remove from refrigerator. Place bowl in slow cooker and cook on low for 3 to 4 hours or until knife inserted in center comes out clean. If using the 9-by13-inch pan, bake in 350-degree oven, uncovered, for 1 hour. Serve with maple syrup, or by itself.
CHEESY VEGETABLE EGG BAKE
This is a hearty dish that is flexible in your choice of veggies. I received this delicious recipe from my cousin during a cousin reunion in a rustic inn in the mountains near Branson, Mo., last year. Five couples gathered, and every day, one couple hosted a delicious meal. — Nancy Wetsel, Newport
Serves 8 to 12.
1 chopped red or green pepper
1 diced zucchini
1 medium onion chopped
1 8-ounce package or less sliced mushrooms
½ cup cubed butter
½ cup flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon pepper
2 cups cottage cheese, blended
3 cups shredded cheese (combination of cheddar and Monterey Jack)
10 eggs slightly beaten
Optional: 1 pound pork sausage roll, browned
To prepare: Preheat oven to 350 degrees. Saute pepper, zucchini, onion and mushrooms until soft. Add butter, flour, baking powder, salt and pepper to veggies in the pan. Stir evenly. Put cottage cheese in a blender or food processor and blend until smooth. Mix and then add the blended cheese, shredded cheese and beaten eggs to the veggies. If using, add sausage. Mix well and pour into large greased baking dish, at least 9 by 13 inches.
To cook: Bake uncovered at 350 degrees for about 45 minutes. Let sit for 10 minutes before serving.
CREME BRULEE FRENCH TOAST
A rich, puffy outer crust makes this baked French toast recipe well worth the time to prepare it! Use country-style bread, challah or baguette slices. (The recipe calls for chilling the mixture for at least 8 hours, so plan ahead). —Pam Ruprecht , Lakeland
Makes 8 servings.
½ cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
6 1-inch-thick slices French bread (or 1 loaf Sam’s Club French bread, cut into eight 2-inch pieces)
5 eggs
1½ cups half-and-half
1 teaspoon vanilla extract
1 teaspoon brandy-based orange liqueur (such as Grand Marnier, Triple Sec) or orange juice
¼ teaspoon salt
To prepare: Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9-by-13-inch baking dish. Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half -and-half, vanilla extract, orange brandy and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
To cook: Preheat oven to 350 degrees. Remove the dish from the refrigerator and bring to room temperature. Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.
Alternative freeze method: To freeze for later, take out of refrigerator in the morning and place in freezer. When ready to make, thaw and bake uncovered 350 degrees for 35 to 40 minutes until toasted on top. Flip it over before serving.
ITALIAN VEGETABLE POPOVER PIZZA
This recipe has received two thumbs up from both tofu and “tophooey!” people. This recipe can easily be doubled. I clipped this recipe, an adaptation of a Lois Radford’s vegetable popover pizza recipe, that ran in the Pioneer Press ages ago.—Jacquilyn Klopp, White Bear Lake
Serves 6.
2 tablespoons vegetable oil
⅓ cup sliced zucchini
⅓ cup chopped green pepper
2/3 cup sliced carrots
1 pound fresh mushrooms, sliced
⅓ cup diagonally sliced celery
⅓ cup chopped fresh broccoli
2 8-ounce cans tomato sauce or 2 cups homemade sauce
2 tablespoons tomato paste
½ cup red wine
1 teaspoon dried oregano
1 teaspoon dried basil
⅛ teaspoon dried marjoram
1 clove garlic, crushed
Salt, to taste
12 ounces mozzarella cheese shredded
Popover batter:
2 large eggs
1 cup milk
1 tablespoon vegetable oil
1 cup flour
½ teaspoon salt
½ cup Parmesan cheese
To prepare vegetables: Place 2 tablespoons oil in large frying pan over medium heat and cook zucchini, green pepper, carrots, mushrooms, celery and broccoli for 5 to 7 minutes, or until softened. Add tomato sauce, paste, wine, oregano, basil, marjoram, garlic and salt; stir well. Simmer for 20 minutes. Spoon into greased 9-by-13-inch baking pan. Sprinkle mozzarella over vegetable mixture. Place in 400-degree oven to keep warm.
To prepare popovers: Beat together eggs, milk and oil in a large mixing bowl. Add flour and salt; beat until smooth.
To construct entree: Spoon popover batter over hot vegetable filling and mozzarella, covering completely. Sprinkle top with Parmesan cheese. Bake in 400-degree oven for 30 minutes or until puffed and golden brown.
