Sour Cream Coffee Cake

I think its fair to say that my coworkers love me. I work with a bunch of guys, and they get to try out all the tasty treats that I don’t want to keep in the house. The biggest compliment I’ve received? “Don’t eat it, it’s terrible,” as one guy helps himself to thirds (and hopes to take the tray of whatever I brought in home). Anyway, for a big meeting last week, I decided to bring in breakfast foods – biscotti and this coffee cake.

Since I was bringing this to work, I did skip the maple glaze. I didn’t want to mess with it before work and figured I’d never get the chance to make and glaze the cake before someone dug in. I also doubled the ingredients for the crumb layer (reflected below), per the feedback on Food Network.

Sour Cream Coffee Cake

Adapted from Barefoot Contessa Parties!

Ingredients for the Cake:

  • 12 Tbs. unsalted butter, at room temperature
  • 1 1/2 c. granulated sugar
  • 3 extra-large eggs, at room temperature
  • 1 1/2 tsp. vanilla extract
  • 1 1/4 c. sour cream
  • 2 1/2 c. cake flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt

Ingredients for the Crumb Layer:

  • 1/2 c. light brown sugar, packed
  • 1 c. all-purpose flour
  • 2 1/2 tsp. ground cinnamon
  • 1/2 tsp. kosher salt
  • 6 Tbs. unsalted butter, cut into pieces
  • 1 c. chopped nuts, pecans or walnuts

Preheat oven to 350F. Grease and flour a 10-in tube pan. If using a bundt pan, be sure to grease very well – you can tell that the dough gets stuck in the dips quite easily.

Make the Cake: In a stand mixer fitted with the paddle attachment, cream butter and sugar until light-colored, 4-5 minutes. Lower the speed and add eggs, vanilla, and sour cream, a little at a time until thoroughly incorporated. Sift together remaining dry ingredients and with the mixer on low, add to the wet ingredients until just combined.

Make the Crumb Layer: In a small bowl, melt the butter in the microwave, about 30 seconds. Add all other ingredients and stir with a fork (or your fingers!) until combined.

Put it Together:Pour half of the cake batter into the prepared pan. Sprinkle with half the crumb layer. Repeat. Cook 45-60 minutes, until a toothpick inserted into the center comes out clean.

Allow to cool on a wire rack for 30 minutes before inverting onto a serving plate to cool completely.

Breakfast Casserole

A hearty protein-rich breakfast, this Breakfast Casserole recipe can be assembled up to 12-hours ahead, making it great for entertaining and morning potlucks.

A hearty protein-rich breakfast, this Breakfast Casserole recipe can be assembled up to 12-hours ahead, making it great for entertaining and morning potlucks.

There was a time when my offices at work were doing a LOT of breakfast potlucks. Working with very few women, those potlucks ended up being a lot of bagels, donuts, and other carb and/or sugar-heavy store-bought goods. And so, I set out on a quest to find something higher in protein, and many with a little veggies or fruit in there.

Enter this Breakfast Casserole. I love it because, while end-to-end, it takes about 90 minutes to make, it can be prepared up to 12 hours ahead of time, making it perfect for morning potlucks. I make and assemble the night before, and toss in the oven when I get up in the morning. The casserole cooks while I shower and and get ready. I then toss a lid on the Pyrex, tuck it in the carrying case with a hot pack (see Amazon affiliate link below), and go!

A hearty protein-rich breakfast, this Breakfast Casserole recipe can be assembled up to 12-hours ahead, making it great for entertaining and morning potlucks.

This Breakfast Casserole recipe is super flexible, so have fun with it. Mushrooms, onions, and breakfast sausage are my preference but this would also be great with bacon, peppers, and tomatoes. I don’t make this often, but whenever I do, it gets polished off quicker than I’d imagine.

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A hearty protein-rich breakfast, this Breakfast Casserole recipe can be assembled up to 12-hours ahead, making it great for entertaining and morning potlucks.

Breakfast Casserole

A hearty protein-rich breakfast, this Breakfast Casserole recipe can be assembled up to 12-hours ahead, making it great for entertaining and morning potlucks.

Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12
Author Liz

Ingredients

  • 1 package Jimmy Dean pork sausage
  • 10 eggs lightly beaten
  • 3 c. milk
  • 2 tsp. dry mustard
  • 1 tsp. salt
  • 6 c. cubed bread
  • 2 c. cheddar cheese
  • 1 ½ tsp. black pepper
  • ½-1 c. sliced or diced mushrooms
  • ½-1 c. diced onions

Instructions

  1. Preheat oven to 325°F.
  2. Butter a 9x13 inch baking dish and set aside.

  3. Cook sausage in a skillet until browned. During the last few minutes of cooking, add onions. Cook onions until translucent and slightly browned. Set aside to cool.
  4. Combine eggs, milk, mustard and salt. Whisk together.
  5. Spread out half of bread in the baking dish. Sprinkle with half the pepper, half the cheese, half the sausage, half the mushrooms, and half the onions. Repeat.
  6. Pour egg and milk mixture over top of casserole.
  7. Bake uncovered for 55-60 minutes, or until eggs are set. Serve immediately.

Recipe Notes:

  • Use whatever bread you have on hand. My preference, if I have it, is to use a sturdier, bakery bread – day old French bread, a whole grain baguette, a combination of a couple types of leftover bread. If you use sandwich bread, the texture will be a bit softer than if you use a bakery-style bread. I’ve done both, and there’s certainly no wrong answer!
  • The casserole can be assembled and refrigerated up to 12 hours before baking.
  • This recipe was originally adapted from a 2007 recipe on JimmyDean.com. As of January 2019, the link to the recipe had broken. An updated link was unable to be identified by searching the site.

This post was updated (photos and format) in July 2018.

A hearty protein-rich breakfast, this Breakfast Casserole recipe can be assembled up to 12-hours ahead, making it great for entertaining and morning potlucks.

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Bacon, Leek & Cheddar Mini Quiches

These quiche are billed as appetizers but are also perfect for breakfasts. They can be made ahead of time and heat up prior to serving, or may be served at room temperature. They can also be assembled and frozen, and baked right before serving.

 

Bacon, Leek & Cheddar Mini Quiches
Source: Fine Cooking (issue no. 82)
Ingredients:
3/4 lb. bacon, cut into medium dice
3 c. diced leeks  (3 leeks, white and light green parts only)
1-1/4 c. half-and-half
1 c. grated extra-sharp Cheddar (4 oz.)
2 large eggs
2 large egg yolks
2 Tbs. chopped fresh thyme leaves
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
Cooking spray
1  (1 lb.) pkg frozen puff pastry sheets, thawed according to package directions (FC actually calls for two packages, but I use 1 package, reusing the scraps)
Flour as needed for rolling out the dough
  1. Brown bacon until crispy, 6-8 minutes. Remove bacon from skillet and put on a plate lined with a paper towel.  Pour off all but a tablespoon of bacon fat and return skillet to stove. Cook leeks until soft.
  2. While leeks cool, mix half-and-half, cheese, eggs & egg yolks, and spices. When slightly cooled, add leeks and bacon and combine.
  3. Lightly spray mini-muffin tins… you’ll need 4 12-muffin tins. If you’re short, don’t worry, make half, refrigerate the rest of the dough and filling, bake or freeze a batch, and then finish the rest.
  4. On a floured surface, roll out one sheet of puff pastry at a time. Per FC, you should get a 10×18 rectangle. I didn’t measure, just thinned the dough out a bit. Use a cookie cutter (or juice glass) to cut out 3-inch circles. Place dough circles  into the muffin tins. Fill each cup with 1 Tbs. of filling, to the top of the dough.  Repeat until done with filling & dough.
  5. To Freeze: If you’re going to freeze the quiches, now’s the point to do so. Place the muffin tins in the freezer for 30-45 minutes, or until frozen. Pop out of muffin tins (I had to use a butter knife to pry them out) and place into a sealable bag or tupperware. (FC says these will keep frozen for up to a month.)
  6. To Bake: Bake at 400°F, with quiches at top and bottom thirds of the oven. Bake about 20 minutes (switching tins halfway through if using two oven racks) or until filling is puffed up and crust is browned.
  7. If using frozen quiches, return to muffin tins to cook. Cooking time will be 30-35 minutes.

Dec. 2010 Editorial Note: Added photos since original post did not have any.

Cinnamon Chip Biscotti

These were very tasty with my morning coffee and afternoon cinnamon tea. I’ve been dying to try the recipe for a while, but I only recently found cinnamon chips at a local store. I’ve made it both with and without the cinnamon drizzle (and never used the white chocolate drizzle that the original recipe calls for) and it’s wonderful both ways.

Cinnamon Chip Biscotti

Adapted from Hershey’s Kitchens*

Makes ~24 biscotti

Ingredients:

  • ½ c. (1 stick) butter, softened
  • 1 c. sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 ½ c. all-purpose flour
  • 1 ½ tsp. baking powder
  • ¼ tsp. salt
  • 1 2/3 c. (a 10-oz package) cinnamon chips, divided
  • 2 tsp. shortening (don’t use butter, margarine or spread)

Preheat oven to 325°. Line two baking sheets with parchment paper and set aside.

Beat butter and sugar until blended. Add eggs and vanilla; beat well. Gradually add flour, baking powder and salt to butter mixture, beating until smooth.  Stir in 1 c. cinnamon chips.

Divide dough into 2 logs, each about 6 inches wide. Lay a log on each baking sheet, flattening slightly and shaping as needed.

Bake 25-35 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and let sit for at least 10 minutes. Using serrated knife and sawing motion, cut logs diagonally into ½-inch-wide slices. (I cut carefully, right on the baking sheet, but you can also transfer to a cutting board before cutting.) Place slices back on baking sheet, cut side down. Return to oven and bake 5-6 minutes. Turn each slice and cook another 5 minutes. Remove from oven; cool slightly. Remove cookie sheet to wire rack to cool completely.

Melt the remaining 2/3 c. cinnamon chips and shortening. Drizzle over each cookie.

Note: This recipe and photos were updated in March 2011.

This recipe was originally found on Hershey’s website. As of January 2019, the URL was no longer good, and therefore was removed. I was no longer able to find the recipe on their site.