Pumpkin Cinnamon Roll Casserole

 

A true crowd-pleaser, this dish is made seasonal with the addition of pumpkin but can be adapted and enjoyed year-round. The perfect sweet addition to a holiday brunch or for a cozy weekend at home.

What you’ll need:

• 1 12.4 oz. tube of Immaculate Baking organic canned cinnamon rolls, cut into 1/2 inch pieces, reserving icing for later.
• 4 large eggs
• 1/2 cup heavy cream
• 1 cup organic pumpkin puree
• 1/2 tsp. cinnamon
• 1 tsp. Singing Dog organic vanilla extract
• 1/4 cup Coombs Family Farms maple syrup

Instructions:

Preheat oven to 375 and butter a 9×9 baking pan.

Cut cinnamon rolls in bite size pieces and add to baking pan.

In a mixing bowl, whisk together eggs, heavy cream, maple syrup, vanilla extract, pumpkin, and cinnamon until smooth.

Pour over cinnamon rolls in baking pan.

Bake 30-40 minutes until brown and set. Remove from oven and drizzle icing from cinnamon roll package over the top. Serve hot with extra maple syrup if desired.

 

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Roasted Potato, Delicata Squash, and Kale Hash with Fried Egg

 

This satisfying combination of seasonal vegetables and hash browns will have you looking forward to breakfast.

What you’ll need:

serves 4

• 1 lb. potatoes, quartered. We used small, tri-color potatoes. Pro-tip: substitute frozen hash browns to save some prep-time.
• 1 delicata squash. Slice into rings and remove seeds, leaving skin on, and dice into bite-sized pieces.
• 1 medium red onion, cut into chunks
• 6 oz. kale. Remove leaves from center stem, wash and dry well. Massage for 3-4 minutes with olive oil and a pinch of salt. This helps the kale roast more evenly and the olive oil makes it crispier.
• 4 large eggs
• 1 Tbsp. olive or avocado oil
• Fresh herbs, chopped. We used sage, rosemary, thyme and parsley.
• salt and pepper to taste
• garlic powder to taste
• crushed red pepper to taste

Instructions:

Preheat oven to 400 and line a baking sheet.

Place potatoes on baking sheet and drizzle with olive oil, salt, and pepper. Roast for 15-20 minutes.

Remove pan from oven and add squash and onion, toss with the partially cooked potatoes. Top with a few more drizzles of olive oil, salt, pepper, garlic powder, crushed red pepper, and chopped herbs. Cook for another 20-25 minutes.

Remove from oven again and add kale, stirring to mix with the other vegetables. Return to oven for another 15-20 minutes until potatoes are browned and everything is cooked to your liking.

Portion into bowls and top with a fried egg.

This recipe can be adapted to whatever you have on-hand, so get creative with the vegetables you choose, crumble bacon on top, or even add cheese!

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Apple Cinnamon Baked Oatmeal

This warm, hearty, and healthy breakfast can be mixed up the night before and baked in the morning. It’s also great reheated in individual portions for a satisfying, hot breakfast on busy mornings.

What you’ll need:

• 2 cups Bob’s Redmill Steel Cut Oats
• 3 large apples, peeled and chopped. We used Macintosh.
• 2 Tbsp. butter
• 2 tsp. Singing Dog organic vanilla extract
• 3 Tbsp. Coombs Family Farms maple syrup
• 3 tsp. cinnamon
• 1 tsp. salt
• 3/4 cup brown sugar
• 1/2 cup chopped walnuts
• 1/2 cup maple syrup
• 2 cups heavy cream, milk, or plant milk of your choice
• 4 cups boiling water

Instructions:

Preheat oven to 375 and grease a 9×13 baking pan.

Melt butter in a skillet and add oats, stir frequently for 3-4 minutes or until toasted.

Transfer oats to a large mixing bowl and top with 4 cups boiling water, stir

Add apples, walnuts, vanilla, cinnamon, brown sugar, salt, maple syrup, and milk — mix well.

Pour into greased pan and bake for 1 hour, or until set.

Serve with maple syrup.

This can be reheated in the microwave, just add a little extra milk or water to keep the oats from getting too dry.

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Crustless Quiche with Leeks, Butternut Squash, and Spinach

Whether you’re entertaining guests or just want an elevated weekend brunch for your family, this easy quiche is packed with protein and some of the best veggies of the season.

What you’ll need:

• 8 large eggs
• 1 cup heavy cream
• 1-2 Tbsp. butter
• 1 large leek,  sliced thin. Separate rings and soak in a bowl of cold water, making sure all dirt and sand is removed. Rinse, drain, and pat dry with a paper towel.
• 1/2 butternut squash, diced
• 6 oz. fresh spinach, washed and dried on a paper towel
• 1 1/2 cups shredded gruyere cheese
• 1 Tbsp. dijon mustard
• 1 tsp. dried or fresh sage, finely chopped.
• salt and pepper to taste
• crushed red pepper to taste

Instructions:

Preheat oven to 350 and grease a 9 inch pie plate.

Melt butter in a medium skillet, add diced butternut squash and cook until it begins to soften. Add sage and sauté for another few minutes. Add leeks and cook until they become translucent. Then add spinach and sprinkle with salt and pepper, stirring often. Cook until all vegetables are softened and melded together. Allow mixture to cool.

In a separate mixing bowl, combine eggs, heavy cream, Dijon mustard, salt, pepper, crushed red pepper, and whisk until smooth. Stir in 1 cup of cheese.

Add cooled vegetable mixture to greased pie plate, pour egg mixture over top and stir together so vegetables are evenly distributed throughout. Sprinkle remaining 1/2 cup cheese over the top.

Bake 40-45 minutes or until set. Enjoy!

Eco-friendly pro tip: save butter wrappers to use for buttering baking dishes. You’re using every last bit of butter, and keeping your hands clean, too!