The comparisons between being spiritually and physically fed are many, but one of our favorite things about general conference weekend is that they can become one and the same. Set your focus on the wonderful things the speakers will say instead of trying to figure out what your family is going to eat with these four easy and tasty breakfast recipes!
Sheet Pan Strawberry Shortcake
From Scrumptious, from the Girl Who Ate Everything cookbook
Prep time: 20 minutes | Cook time: 25 minutes | Serves 24
- 3 ½ cups flour
- ½ cup sugar
- 2 tablespoons baking powder
- ½ teaspoon salt
- 1 cup cold unsalted butter, cubed
- 2 large eggs
- 2 cups heavy cream
- 2 cups heavy whipped cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 4 cups strawberries, hulled and sliced
- ¼ cup sugar
- Preheat oven to 400 degrees F. Place an empty bowl for whipped cream in refrigerator to chill.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using two forks, a pastry cutter, or your hands, cut butter into flour mixture until coarse crumbs form.
- Stir in eggs and cream until the dough forms. Dough will be very wet.
- Using floured hands, press dough evenly into a 13x10x1-inch baking sheet. Bake for 20 to 25 minutes or until top is golden brown. Cool completely.
- While shortcake bakes, combine strawberries and sugar in a bowl. Chill in the fridge until ready to use. Strawberries will start to make a sauce as they sit.
- When ready to serve, make whipped cream. In chilled bowl, beat cream topping ingredients until soft peaks form. Spread on shortcake and top with strawberry mixture. Cut into slices and serve.
Sausage Hash Brown Casserole
From Raised in the Kitchen cookbook
Prep time: 20 minutes | Cook time: 40 minutes | Serves 12
- 4 large eggs
- 1 cup milk
- ½ teaspoon salt
- Pinch ground black pepper
- 1 pound ground maple-sage breakfast sausage
- ¼ cup minced onion
- 1 (15-ounce) bag frozen shredded hash browns
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- Fresh coarsely ground black pepper
- Preheat oven to 350 degrees F. Spray an 8x8-inch baking dish with nonstick cooking spray.
- In a medium bowl, whisk together eggs, milk, salt, and pepper until thoroughly combined, set aside. (Allowing the egg mixture to rest gives the salt in the mixture time to break down the eggs and thus create a fluffier baked egg dish.)
- In a large skillet over medium heat, cook and break up sausage with a wooden spoon until almost all of the pink is gone. Add onions and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes. Using a slotted spoon, remove the meat and onions to a plate. Leave behind the cooking grease from the sausage, as it will be used to brown the hash browns.
- If needed, add enough cooking oil to the hot sausage grease in the skillet to cover the bottom of the pan. Add hash browns to hot skillet and cook until lightly browned, 4 to 6 minutes. Flip and cook on the other side for an additional 4 minutes.
- Transfer hash browns to prepared baking dish. Top with sausage and half of each cheese. Pour egg mixture over the top and sprinkle with remaining cheese. Sprinkle some fresh coarsely ground black pepper over the top and bake 35 to 40 minutes, or until set and golden.
*Tip: This dish can be prepared in advance. Once assembled, cover pan tightly with aluminum foil and refrigerate for up to 12 hours. Remove from refrigerator and let the dish rest 15 minutes before baking.
Soft Monkey Bites
From Instant Cooking with Six Sisters’ Stuff cookbook
Prep time: 10 minutes, plus 2 hours thawing time and 4-8 hours rising time | Cook time: 45 minutes | Serves 12
- 16 Rhodes frozen dinner rolls
- 1/2 cup chopped pecans
- 1 (3.5-ounce) package cook-and-serve butterscotch pudding
- 1/2 cup brown sugar
- 6 tablespoons butter, melted
- Place frozen rolls in a gallon-sized zipper top bag, seal bag, and let rolls thaw 1 ½ to 2 hours in bag. Do not let dough begin to rise.
- Spray a 7-inch Bundt pan with nonstick cooking spray. Scatter pecans in the bottom of the Bundt pan. In a small bowl, stir together brown sugar and melted butter.
- Remove rolls from bag and cut each roll into 6 pieces using kitchen shears. Arrange half of the cut rolls over pecans and drizzle half of the sugar-butter mixture over rolls. Sprinkle half of the dry pudding mix over rolls.
- Repeat with remaining rolls, sugar-butter mixture, and pudding mix.
- Cover with plastic wrap that has been sprayed with nonstick cooking spray and let rise in the refrigerator 4 to 8 hours, until double in size.
- When ready to bake, remove plastic wrap from the rolls, cover the pan with foil, and place 1 cup of water and then the pan in the insert of a multicooker.
- Secure the lid and make sure the valve is pointing up to SEALING.
- Press MANUAL (or press PRESSURE COOK and select HIGH PRESSURE) and adjust time to 30 minutes.
- When multicooker signals the end of cooking time, press CANCEL, and then quick release the pressure by turning the valve down to VENTING with the handle of a wooden spoon or other device to prevent the steam from burning your hands during the release.
- Remove lid and carefully transfer pan from the multicooker insert to a wire rack. Let cool 5 minutes then invert pan onto a plate so the butterscotch sauce and pecans are on the top of the monkey bread.
- Serve warm.
Croissant Breakfast Sandwich
From Six Ingredients with Six Sisters’ Stuff cookbook
Prep time: 20 minutes | Cook time: 5 minutes | Serves 4
- 4 croissants
- 8 eggs
- 1/4 cup (1/2 stick) butter, cut into 4 pieces
- 12 strips bacon, cooked crisp
- 4 slices cheddar cheese
- 1 avocado, sliced thin
- Preheat oven to broil. Slice croissants in half and place on a rimmed baking sheet, sliced sides up.
- Cook eggs over easy, two at a time. To cook eggs over easy, heat a nonstick skillet over low heat. Add one piece of the butter to the pan and let butter melt until it begins to foam. Crack two eggs into a small bowl or ramekin. When butter stops foaming, quickly pour eggs into pan all at once. Lift the handle of the skillet and tilt the pan so eggs pool to one side. Hold in this position about 10 seconds, until egg whites don’t spread. Lower handle and let eggs cook about one minute, until whites are opaque. Gently flip the eggs with a thin silicone spatula. Season with a pinch of salt and pepper and let eggs cook another minute before gently flipping back to their original position. Cook another ten seconds or so and then slide eggs onto the bottom half of one of the cut croissants. Repeat three times.
- Top each set of over-easy eggs with 3 strips bacon, ¼ of the avocado slices, and one slice of cheddar cheese.
- Broil the open-faced sandwiches 1 to 2 minutes until cheese is melted and the bare, top halves of each croissant have crisped slightly. Remove from the oven, place a top half of each croissant on a bottom half, and serve warm.