Lazy Weekend Morning Breakfast Sandwiches

There is no real recipe involved here, per se. This is more just an excuse to post G’s mouth watering pics of one weekend morning’s riff on the delicious breakfast sandwiches we love to get at our favorite brunch joints.

Simply cook up a few slices of bacon and scramble up some eggs. Make sure to season the eggs with salt and some of your favorite spices. Egg scrambling is usually G’s department and his spice mix of choice for all things egg is Cavender's All Purpose Greek Seasoning . Melt the cheese of your choice onto an onion roll. (A bagel would also be great.) Here we used a little goat cheese and baked it lightly onto the roll in the toaster oven. Then just pile the scrambled eggs onto your cheese roll along with the bacon and tomatoes slices. Some condiments are also usually in order to keep the whole thing from being too dry. I like a little mustard or Wasabi Mayo from Trader Joe’s.

For my sandwich, I made a slightly less caloric version by using high-fiber bread in place of the roll. (I will also often use and English muffin.) I used a little less bacon on mine and I added spinach for an extra veggie boost. Of course, you could also swap in egg whites for whole eggs.

In just a few minutes you have a restaurant worthy brunch that you can eat in your PJ’s, and it requires little more effort that toasting bread and scrambling some eggs.

French Toast Brunch

I hosted a brunch for a bunch of lovely ladies recently and served this French Toast Casserole from Cooking Light. The night before some friends invited G and I out to a wine bar last minute. Well, of course, I just couldn’t say no. When we got home late that night, I realized I still needed to get things in order for the morning.

No problem. My plans to be a fabulous hostess would not be foiled by a spontaneous outing with friends! I discovered this recipe a while back and it’s becoming a go-to for brunch in a pinch, because it’s fast and requires almost no thought. I had bought all the ingredients the day before and this baby was assembled and in the fridge about 15 to 20 minutes later.

The next morning, when I was hustling about trying to finish cleaning up, running to the store to pick up the napkins I’d forgotten, and otherwise get things ready, I was oh so happy that the only thing I really had to do in the cooking department was to pop this in the oven.

To be honest, I’m not the biggest fan of orange marmalade, so I usually opt for a berry flavor. Even better, just defrost a bag of frozen berries. (As you probably can start to tell, I usually have a bag or two on hand in the freezer because I find them so versatile) The berries will get really saucy. Just distribute them over the first layer of bread. I think using whole berries makes the dish a little more special. I also really like using cinnamon raisin bread in place of the sourdough.

I can think of a hundred ways you could further jazz this baby up. Well, that is if you’re not putting it together in the middle of the night after a couple of glasses of wine or running around like a crazy person. If I had more time, I might make the Blackberry Port Sauce ahead of time and incorporate that into the recipe.

Once it’s out of the oven, simply serve with syrup and coffee or mimosas. I think you’ll find it’s just as tasty as the classic variety and requires less fuss and attention. It’s also very pretty – although sadly I have no pictures to show you this time. Super quick to prepare, super easy, hard to beat.