Are you ready for some vintage breakfast ideas? I can hardly wait to share my favorite ones with you so you can try them during the holidays. I laugh at the term vintage breakfast ideas, but I’m 67 years old and these recipes were handed down to me by my mom, and sister. I love ideas to save me time and money because then I spend less time cooking and use the ingredients I have in the pantry or refrigerator. My favorite recipes are the ones I can make the night before and bake the next morning. I’m an early riser so that works well for my family.
Here’s the deal, if you raise chickens these vintage breakfast ideas will be awesome for you! I buy eggs at the store, but that’s how I roll.
Vintage Breakfast Ideas
These vintage breakfast ideas are all made from scratch and are easy to make, I promise!
1. Christmas Morning Breakfast Casserole
- 8 slices of bread with crusts removed (tear or cut into bite-size pieces)
- 2/3 pound Velveeta cheese (sliced)
- 4 cups milk
- 8 eggs
- pinch of salt
- 1/4 teaspoon dry mustard
- 2 cups of grated cheese (mild cheddar is our favorite)
- 6-8 slices of cooked bacon broken into bite-size pieces
- 1 package of Jimmy Dean sausage (cooked and drained then cooled)
Grease a 9 by 13-inch pan and place the bread pieces in the bottom. Next, place the sliced Velveeta over the bread. Put the grated cheese on top. Blend the eggs, milk, salt and dry mustard until smooth. Pour this over the pan filled with bread, Velveeta, and grated cheese. Cover and place in the refrigerator overnight.
Combine the cooked bacon and sausage in a bag when cooled and place in the refrigerator overnight. You will use this mixture in the casserole in the morning. Chopped ham works well in this recipe too.
The next morning, preheat the oven to 325 degrees. Remove the cover from the 9 by 13-inch pan and sprinkle the bacon and sausage over the casserole. You will need to use your fingers or a spoon to push the bacon and sausage down into the casserole so it's mostly covered. It's very moist so it makes it easy to press the meat down into the pan. Bake uncovered for 1-1/2 hours or until the eggs set.
Serve with the following items if desired: hash browns
hot chocolate or cocoa with whipped cream,
of course, buttered toast cinnamon rolls bagels and a variety of cream cheeses
2. Popeye or Puffy Pancakes
- 6 eggs
- 1 cup milk
- 1 cup flour
- 1/2 cup melted butter
Preheat oven to 425 degrees
Place all of the ingredients in a blender and whip until fluffy and blended. Quickly place the batter into a greased 9-inch by 13-inch cake pan or fill a greased muffin/cupcake (12 cupcake pan) to the top of each cupcake spot. They will puff up.
Bake the cake pan or cupcake pan approximately 15-20 minutes or until golden brown. Serve with butter, powdered sugar, cinnamon/sugar, jam or syrup.
3. Hash Brown & Egg Overnight Casserole
- 6 cups of frozen shredded hash browns
- 1 cup grated cheddar cheese
- 1 cup grated Monterey Jack cheese (I have used Mozzarella too)
- 2 cups diced cooked ham or bacon pieces
- 1/2 cup chopped onions
- 12 eggs (beaten)
- 3 cups milk
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
Grease a 9 by 13-inch pan. Layer the frozen potatoes in the pan. Sprinkle the ham, cheese, and onions over the potatoes. In a medium bowl (I use my blender), combine the eggs, milk, salt, and pepper. Pour the egg mixture over the potato mixture. Cover and refrigerate overnight.
In the morning, preheat the oven to 350 degrees. Bake the casserole uncovered for 55-60 minutes or until the eggs are set.
4. Denise’s Overnight French Toast Casserole
- 3 large apples (peeled and sliced very thin)
- Cut 8 slices of French bread (3/4 inch thick, it can be day-old bread)
- 1 cup brown sugar
- 1/2 cup butter
- 2 tablespoons Maple Syrup
- 3 eggs
- 1-1/3 cups milk
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
Pour the syrup mixture into the greased pan. Place the apples on top of the syrup. Dip the French bread slices in the egg mixture and place on top of the apples. Pour remaining egg mixture over the bread layer. Drizzle the bread slices with Maple Syrup. Cover and place in the refrigerator overnight.
In the morning remove the pan from the refrigerator 30 minutes prior to baking. Preheat the oven to 350 degrees and bake uncovered for 30-35 minutes or until golden brown.
5. Easy Crepe Recipe
- 3 eggs
- 3 tablespoons Coconut Oil (I didn’t melt it-I just put it in the blender or vegetable oil)
- 6 tablespoons honey
- 1-1/2 cups bread flour
- 1-3/4 cups milk
Place all the ingredients in order shown and mix in your blender on low until mixed. Heat your skillet and pour approximately 1/2 cup batter onto your greased hot griddle/skillet. This amount will depend on what size pan you are using. You basically need to just cover the bottom of your pan or make two circles with the batter on a hot griddle. Cook about 25-40 seconds and flip the crepe over and cook another 15-20 seconds. That’s it! Easy, and so yummy!!!
Serve with fresh fruit like strawberries, raspberries, blackberries, blueberries, bananas, etc. Add some whipping cream and you have an awesome breakfast or dessert. I made these last night for dinner. Life is good when you have whipped cream with crepes!
I hope you try some of my vintage breakfast ideas for the holidays or on any day of the week. Life is good when we cook from scratch. Thanks again for being prepared for the unexpected. May God bless this world.