This week, we threw together some ideas for brunch. Hope you find something tasty!

Crockpot Breakfast Casserole

Prep Time: 20 min.

Cook Time: 8 hrs.


1 dozen eggs (large)

1 c. milk

1 (32 oz.) pkg. frozen hash brown potatoes

1 lb. sausage browned & drained or 1 lb. of bacon, cooked & crumbled (or use both)

2 c. cheddar cheese or colby jack, shredded

1/4 tsp. dry mustard, opt.

1/2 tsp. salt

1/2 tsp. black pepper

1/2 c. green onions, diced, opt.

1 green pepper, diced, opt.


Spray your crockpot with no stick cooking spray or use a slow cooker liner and spray it.

Layer frozen potatoes, bacon or sausage, onions (if using), green pepper (if using) and 1 cup shredded cheese in the crock pot in two or three layers.

Sprinkle the remaining 1 cup shredded cheese over the top evenly.

Beat the eggs, milk, dry mustard, salt and pepper together.

Pour the egg mixture over the cheese evenly in the crockpot.

Cook on low for 7 to 8 hours or until eggs are set and thoroughly cooked, start this at midnight and wake up to a delicious breakfast! Serve and enjoy!

Recipe Notes: Use a crockpot liner sprayed with non-stick cooking spray for easy clean-up. The casserole may burn along the edges a little bit so watch your time the last hour.



Prep Time: 10 min.

Cook Time: 10 min.

Yield: 6 servings


6 eggs, beaten

1 oz. Parmesan, grated

1/2 tsp. black pepper

Pinch salt

1 tsp. butter

1/2 c. chopped roasted asparagus

1/2 c. chopped country ham

1 T. chopped parsley leaves


Preheat oven to broil setting.

In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.

Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

You can make this dish using many variations. Substitute bacon or sausage for the ham; spinach, mushrooms, broccoli, etc. for the asparagus. You can also cook in muffin tins and freeze for a quick grab and go breakfast.


Honey Brown Sugar Glazed Ham

Prep Time: 10 min.

Cook Time: 1 hr., 45 min.

Yield: 24 servings


1 bone-in spiral-cut ham, about 10 lbs.

1 c. honey

1/2 c. firmly packed brown sugar

1 tsp. ground ginger

1 tsp. ground mustard

1/2 tsp. ground cinnamon


Preheat oven to 325°F. Place the ham on its side in roasting pan. Mix honey, brown sugar and spices in small bowl until well blended. If mixture is too thick, microwave on HIGH 30 seconds to 1 minute or until smooth, stirring after 30 seconds. Brush 1/2 of the honey mixture over ham, gently separating the slices so mixture can reach middle of ham. Cover loosely with foil.

Bake 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining honey mixture. Bake 45 minutes longer. Serve ham with pan drippings.


Overnight French Toast

1 French bread loaf, sliced thick

6 eggs

3 cups whole milk

1/4 c. sugar

3/4 tsp. salt

1 tsp. vanilla

1/2 c. butter, softened

1 c. brown sugar

3 T. maple syrup

1 c. pecans, chopped


Line the bottom of a 10 x 14 pan with French Bread slices.

Beat eggs, whole milk, sugar, salt, and vanilla. Pour mixture over bread, cover and refrigerate overnight.

Before baking mix together softened butter, sugar, maple syrup. Spread over the top of each bread piece. Sprinkle  pecans over all.

Bake at 350 degrees for 45-50 minutes until puffy and golden brown.


Spicy Sour Cream Raisin Muffins

Total Time: 35 min.

Yield: 12 servings


2 eggs

1⁄2 c. sour cream

1⁄2 c. milk

2 T. instant coffee granules

3⁄4 c. raisins

1-1⁄2 c. flour

1⁄2 c. oats

1⁄2 c. sugar

2 tsp. baking powder

1⁄2 tsp. ground cloves

1⁄2 tsp. cinnamon

1⁄2 tsp. allspice

1 T. oats


Put eggs, sour cream, milk, and instant coffee in a bowl. Whisk until well blended. Stir in raisins. Let stand about 5 minutes while coffee dissolves. Stir to mix.

While coffee is dissolving, heat oven to 375 degrees F, and grease muffin cups or use paper liners.

Mix flour, oats, sugar, baking powder and spices in a large bowl. Add sour cream mixture and fold in just until dry ingredients are moistened.

Scoop batter info muffin cups. Sprinkle with the 1 T. oats. Bake 20-23 minutes, or until brown and springy to the touch in the center.


Sunshine Berry Spritzer

Total Time: 15 min.


1/2 gallon orange juice

2 small cans pineapple juice

1 T. lemon juice

1 sm. pkg. frozen sliced strawberries (with or without sugar)

2 cans club soda/seltzer water/lemon lime soda



In a big pitcher mix together orange juice, lemon juice and pineapple juice. Next add sliced strawberries – if it’s too frozen, defrost it a little in the microwave. Mix juice and berries together.

Add 2 cans of club soda (less sweet) or lemon lime soda (more sweet). Pour over ice to serve.


 Quote of the Week:

“Tomorrow is the first blank page of a 365-page book. Write a good one.” 

~ Brad Paisley


The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

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