Well, there is one thing for sure about Fall – it is the time when we start looking forward to the impending holiday season and the invasion of friends and family…all those sweet little people scattered around the floor all snuggled up in sleeping bags…crowded bathrooms….beds overflowing with aunts and uncles all piled up like Jenga blocks.

Inevitably, the peacefulness of the holidays all hinge on one thing: food. You pack out a house with 20 or so hungry people and it gets ugly-FAST!!!! Dawn of the Dead, Pet Cemetery, 28 Days Later – totally avoidable…hungry, they were just hungry. Clearly, someone grossly overlooked the most important meal of the day! Breakfast!!! In an effort to avoid Apocalyptic disaster, a group of us got together and whipped up some fast and easy holiday breakfast foods that are a must-have for this coming holiday season!

**We will be using the Master Bread Recipe **

Breakfast Braided Apple Bread:

Food Stuffs:
2 Granny Smith apples- Peeled, cored and sliced thinly
1/3c Melted butter
2tbs Sugar
2tsp Cinnamon
1pinch Salt

Mix: Salt, sugar and cinnamon in a small bowl
Preheat oven to 425, placing a pan of water on the bottom wrack

Grab a ball of dough the size of a large grapefruit. Dust the counter with flour. Roll the dough out into an oblong shape, about 12-14in long and 8in wide.

Using a basting/pastry brush, cover the whole surface the bread with the melted butter.

Sprinkle on the sugar mixture and then line the apples down the center of the bread.

Now, using a pizza cutter, cut 2in wide strips at an upward 40 degree angle starting from the apples and working your way out (when you are finished, it will almost look like a feather).

Repeat on the other side.
Starting at the top right, fold down and across the apples- alternating strips from left to right and laying the strips on top of each other. Once you have “braided” all the pieces, pinch the ends closed. Brush with an egg wash and carefully lift the roll onto a baking sheet that has been lined with parchment paper. Pop it in the oven until it is golden brown…about 35-45 minutes.

TIP: Do not use the bread dough if it has been in the refrigerator for more than 5 days, as it tends to be more sourdough-like the longer it sits and the sourdough is not a nice compliment for this specific bread recipe…but is awesome for the next!!

Meat-Me-for-Breakfast Bread:
1pkg thin sliced Salami
4-6 slices of oven-dried tomatoes-see Tomato Bread
Olive oil
Garlic powder

Preheat oven to 425

Dust the surface of your counter with flour. Grab a grapefruit sized ball of dough and roll it into a circle a little larger than a pie pan. Line the front edge with a single layer of salami (make sure the slices overlap a little). Roll the dough half way and then add another layer of salami. This time, add the dried tomatoes to the layer. Now finish rolling the dough until it forms a log.  Carefully lift the roll onto a baking sheet that has been lined with parchment paper. I like to form mine into a ring shape, but you can also form a crescent or just leave it long.  Score the top of the roll every 2in,  brush with olive oil and sprinkle with garlic powder. Place in the oven for 40min or until it is golden brown.

TIP: Leaving the dough in the refridgerator gives it a more sourdough flavor. This is super yummy when making this bread.

Ba-makin’-Me-Crazy Breakfast Casserole:

~Serves 6~

Food Stuffs:
Loaf of crusty bread, cut into 1in cubes
8 Eggs
2.5c Milk
1 Small purple onion or green onion- Chopped
1/3c Red or yellow peppers- Chopped
1lbs Bacon- fried crispy
1/2c Melted butter
1c Cheese- I like Monterrey Jack because it is sharp and creamy but you can use what you like
1/4tsp garlic powder
Dash of Cumin
Pinch of salt
Dash of Cayenne Pepper- optional

Preheat oven to 385 degrees
Saute` onions and peppers
Grab a 9×13 baking dish and pour 1/3 of the butter in the bottom

In a large bowl, combine all the ingredients but the bread and mix thoroughly. Now, gently fold in the bread. Let sit for 2-3 minutes to allow the bread to soak up the liquids. Pour mixture into the pan and bake for 35-40 minutes or until the top browns and the center is firm to the touch.

**TIP: I used Asiago french bread from the market and it was SO good!
You can use sausage, if you prefer that over bacon.
If you want to dress this recipe up, I would suggest baking it in individual ramekins and garnishing with a sprig of fresh Rosemary.

You may  also want to read: Thanksgiving Zombies

Pics from our cooking night:

SO MUCH DOUGH!

All the veggie getting a quick saute

Andrea whipping up some Ba’makin Me Crazy Breakfast Casserole!

Kelly getting her cook on!