Mini Sunday brunch casseroles are such a jam and life savor, especially over holidays.

I know it has been a weird year, and most have kids still at home, so these casseroles are fantastic at any time of the year.

Sometimes it is hard to get out of the comfort zone. Well, I know because I am one of those people. For the last six months, I feel like I have been making the same meals over and over again.

Just look at these mini casseroles; they are simple, portion-sized, and versatile because you can literally use any protein in them as well as a veggie.

Also, you can make them vegetarian or packed with bacon or sausages.

I am always thinking of people that are plant-based. Well, I don’t like it when people are judging us for eating meat, and I am most certainly not going to judge our vegetarian friends.

So, I always try to give an option so everyone has the opportunity to make and enjoy my recipes.

Anyhow, since I got that off my chest, let us move on.

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The casserole is such a perfect dish to please a crowd. They are really well-loved. To be honest, I love using leftover chicken from time to time or after Thanksgiving turkey.

However in this case I used Italian sausage, peppers, and Southern potato hash, which is basically diced potatoes.

Add some cheese and eggs and you will be a queen or a king of brunch.

My family much like me love a combination of spicy Italian sausage with onion, papers, and potatoes so this is what I use most of the time.

I have made breakfast or brunch casseroles for school parties and for holiday gatherings for many years, especially when my kids were small and still liked me combing to school celebrations.

Sometimes I use breakfast sausages or chopped up bacon, and some other times I would even mix in cooked bread or biscuits.

Nevertheless, if you wish to keep this low carb I would stay away from the bread, of course, potatoes are not keto-friendly, so I would suggest maybe using roasted cauliflower.

You can check my Breakfast Casserole, which was always a huge hit among kids and adults.

Whatever you are using people seem to love it. Now for plan-based, I would suggest adding either vegan sausages or mushrooms or both.

Anyhow, I hope you guys try making these Mini Sunday Brunch Casseroles because I know you will love them.

Therefore, if you make this recipe or any other dish from my site, please tag me on Instagram @sandraseasycooking because I respond if not immediately then in a day when I see it.

Furthermore, do not forget to use hashtag #sandraseasycooking so your dosh is visible to everyone. Thank you for all your support in advance!

Yield: Makes 8

Mini Sunday Brunch Casseroles

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Mini Sunday brunch casseroles are such a jam and life savor, especially over holidays.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 2 tbsp grapeseed oil
• 1.5 cup frozen Southern potato hush, or 1.5 cup diced potatoes (one and a half)
• 1/2 red bell pepper, diced
• 1/2 onion, chopped
• 1 celery rib, chopped
• 1/2 lbs (220g) Italian sausage, mild or hot, casing removed
• 1 cup shredded cheese, Mexican blend cheese works well
• 1 tbsp dried parsley
• 8 eggs, mixed
• 1/2 cup heavy whipped cream
• 1/2 tsp salt or to taste
• 1/2 tsp black pepper
• 1 tbsp butter, softened

Instructions

1. Slightly fry southern potato hush until soft and edge crispy. Season with a pinch of salt and pepper. then set aside.
2. Stir fry pepper, onion, and celery. Take it out of the skillet and place next to potatoes hush.
3. Cook Italian sausage. Break into pieces while cooking. When it is cooked through, combine potatoes with pepper, onion, and celery, sprinkle dried parsley. Add cheese and mix it all together.
4. Preheat oven to 375F.
5. Butter each ramekin with unsalted butter.
6. Mix eggs with salt and black pepper.
7. Depending on the size of your ramekins, add a meat-veggie mixture a bit less than 3/4 of the ramekin, then pour eggs over. Take a spoon or a butter knife and poke through so the eggs could coat the "filling". I add eggs almost to the edge however you need to give a bit more room so the eggs could cook and rise.
8. Place ramekins on the large cookie sheet pan or similar and bake for 23-25 minutes.
9. Allow them to cool down for a couple of minutes before serving.

Notes

You can use any meat. Just make sure to cook it before.

Also, you may use any veggie of your choice as well as cheese. Mozzarella or crumbled queso fresco would be perfect as well. Feta Cheese could be used but watch on how much salt you will use. A pinch or two is probably all you would need.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 266Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 212mgSodium: 345mgCarbohydrates: 16gNet Carbohydrates: 0gFiber: 2gSugar: 2gSugar Alcohols: 0gProtein: 13g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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Banana Nut Oat Muffins are such a great way not only to use up all those ripe bananas but makes such an amazing breakfast as well.

Often times when I cannot sleep I tend to bake. I am not a big baker as you all know if you are following me for a longer period of time, but I do like baking these simple baked goodies.

Bread, rolls and these types of goodies like these muffins are my specialties. Oh, I do enjoy the whole process of bread making.

Anyhow, these muffins are just fantastic on days when you just do not know what to serve your kids and no one is eating those bananas.

I had that exact problem, so this came really handy for two days. Having everyone home is not as easy as it seems even though I love having my kids all in one place.

That being said, this mama does need a break from time to time. So baking is definitely one great escape for me.

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It is just so relaxing and therapeutic. Just like listening to music, which I do when I bake, so it’s really amazing time for me. Don’t you agree?

Well, my kids really like having warm muffins for breakfast or brunch, and I have feeling your family would too.

Plus you can totally make these together especially if you have a younger crew around you.

I remember all the great memories that I created with my children when they were much younger.

To be honest I miss having those moments, even though I love spoiling them often.

Hey, thank you for stopping by my blog. I really hope you guys try these easy and tasty Banana Nut Oat Muffins.

If you do please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much for all your love and support.

YOU MIGHT LIKE THESE RECIPES:

GLUTEN-FREE BANANA COCOA MUFFINS

WAFFLE BREAKFAST BOARD

THE BEST CINNAMON ROLLS

OATMEAL BANANA NUT BREAD

APPLE AND PERSIMMON CINNAMON MUFFINS

Yield: Makes 12

Banana Nut Oat Muffins

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Banana Nut Oat Muffins are easy and tasty breakfast or brunch idea.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 4-5 ripe bananas, mashed
• 1 cup brown sugar
• 2 eggs, beaten
• 1/2 cup unsalted butter, melted
• 1/4 vegetable oil
• 1 teaspoon pure vanilla extract
• 1/2 cup rolled oats
• 1/2 cup walnuts, chopped

Instructions

1. Preheat oven to 375°F and lightly butter muffin tins. One large muffin tin or two smaller works just fine.
2. In a large bowl, combine the flour, baking soda, and salt. Mix then add rolled oats and chopped or crushed walnuts.
3. Mash bananas with a fork in a small bowl so they still have a bit of texture
4. Add sugar, melted butter, oil, beaten eggs, and vanilla. Mix well scraping down the sides of the bowl once or twice. You can use an electric mixer but it is not neccecery.
5. Mix in the dry ingredients just until incorporated, together with oats and nuts.
6. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
7. Bake, until a toothpick stuck in the center of muffins, comes out clean, about 20 minutes. Let cool for a few minutes before turning the muffins out.
8. You can keep them in the fridge after they are completely cooled down. Make sure muffins are in the ziplock bag or container with a lid. Wam them up before serving.

Notes

You can add dried fruit or chocolate chips which is amazing in these muffins.

If you do not have oats that ios completely fine. You do not have to panic because they are great without it as well.

If you do not have walnuts you can use any other nut, roasted and unsalted; pecans, almonds, peanuts, etc. It just a great to have extra crunch.

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A Waffle Breakfast Board would not be complete without the signature sides of luscious fruits, yogurt, homemade granola, and jam.

My family loves a quick and easy meal, especially during the weekend, so we have been making some type of board every Saturday or Sunday.

This week we decided to create this graceful and gorgeous spread with the help of Danone. I was so enthralled by the way it turned out.

It is bright, tasty and popping with colors. There is truly something for everyone.

Danone has been a part of my family for a long time, and I continue to buy their products for myself all the time.

Their products are an amazing snack and are definitely a quick on-the-go breakfast, school, or work lunch essential.

With that being said, I’ve created many phenomenal desserts using Activia^® and Two Good^® yogurts, such as parfaits, making incredible salad dressing, using it in my baked goodies, and smoothies.

It is such a versatile product packed with delicious ingredients. I also picked up Stok^® Cold Brew and So Delicious^® Coconutmilk Creamer.

Tap here for more Breakfast and Brunch Recipes

Also, if you spend $20 on participating products you will receive a $5 Publix gift card and a chance to win the grand prize, a Vitamix Blender.

I love the Save the Day Stack the Savings promotion at Publix because everyone loves an amazing deal, and Publix definitely has it.

You can purchase so many delicious products that you likely already use, so check it out. Do not miss this excellent opportunity, because it is a great one!

In addition to my Waffle Breakfast Board in the morning, if you genuinely love a good iced coffee and silky creamer, Publix has your back.

Well, I need my coffee hot every single morning, but my college son adores his coffee iced, no exceptions, with a generous amount of creamer.

Most of the time when he is home, I get him excellent Stok Black Unsweetened cold brew coffee.

As well as a complementary sweetener such as the rich and creamy coconutmilk creamer from So Delicious.

They are both qualifying products for the Save the Day Stack the Savings promotion at Publix.

Nevertheless, this iced coffee and creamer naturally make an outstanding addition to our Waffle Breakfast Board!

Easy and Quick Salad Dressing

When it comes to lunch or dinner, one of my favorite multi-purpose salad dressings is this incredibly creamy dressing using Two Good plain low-fat yogurt.

I sincerely love it with romaine lettuce, radishes, and cherry tomatoes.

However, if you have some tomatoes and cucumbers, this dressing instantly makes one delicious salad. Perhaps use it to make a pasta salad.

Also, serve it on the platter with vegetables like peppers, carrots, cucumber, etc., you would be surprised how tasty it is.

Yogurt Lemon Dressing

• 1/2 cup Two Good plain low-fat yogurt
• 1/4 cup extra virgin olive oil
• 2 Tbsp lemon juice
• 1 tsp garlic, minced
• 2 tsp. dried parsley
• 1/4 tsp black pepper
• Salt to taste

DIRECTIONS:

Mix ingredients in one medium-size bowl. Set aside for about 15 minutes to allow all flavors to develop.

If you get inspired and make this Waffle Breakfast Board, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

This post is sponsored by Danone North America. The opinions and text are all mine

Yield: Makes about 8 Waffles

Waffle Breakfast Board

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A waffle breakfast board would not be complete without the signature
sides of luscious fruits, yogurt, homemade granola, and jam. Enjoy my ultimate brunch board.

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 1 minute

Total Time 36 minutes

Ingredients

Waffles

• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 1/2 Tablespoons baking powder
• 1/4 teaspoon baking soda
• 1 Tablespoon sugar
• 1 2/3 cups milk
• 2 eggs, mixed
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract

Other Board Essentials:

• Fresh Fruit; berries, bananas, pineapple, grapes, kiwi, etc.
• Yogurt; Two Good®, Dannon® Activia®, Dannon® Danimals®, etc.
• Syrup and Preservatives; maple syrup, honey, berry jam.
• Nuts, granola, cereals, etc.
• Parfaits; part granola or cereals, part fruit and equal part yogurt.

Instructions

1. Preheat the waffle iron according to the manufacturer's instructions.
2. In a bowl sift together flour, baking powder, baking soda, and salt. Set aside.
3. In a second bowl use whisk or the electric mixer to beat together the
   egg yolks and sugar until sugar is completely dissolved and eggs have
   turned a pale yellow.
4. Add melted butter and milk to the eggs and whisk to combine very well. Combine the
   egg-milk mixture with the flour mixture and whisk just until well blended. Do
   not over mix.
5. In the third bowl beat the egg whites with an electric mixer until soft peaks form,
   few minutes or so.
6. Gently fold egg whites into the waffle batter.
7. Lightly brush butter on the waffle iron and pour enough batter in iron to just cover
   waffle grid.
8. Close and cook as per manufacturer's instructions, until golden brown.

Assembly:

1. If your waffles are large or regular size cut each waffle into 4 equal parts and place
   in the middle of the board.
2. Place all the other products on the table into smaller serving bowls, around waffles.
3. Make parfaits with granola, fruit, and yogurt using small glasses to showcase all the
   ingredients beautifully layered in the glass.
4. Serve coffee, cream, as well as yogurts on the side as an option.
   

Did you make this recipe?

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