Start off the day right with this breakfast dish

Trib logo Sherry Esser

Friday, July 19, 2019 | 12:01 AM

Mornings are the peaceful time of the day, especially after you prepare a brunch buffet that emphasizes summer food. Bring out the beauty of the morning with a perfect egg bake accompanied by a sour cream coffee cake that lets you entertain with complete satisfaction.

To complete the buffet, a slush drink and fresh fruit will complete this special early bird special.


(serves 16)

4 slices diced bacon

5 ounces chipped beef, coarsely shredded

1 cup butter or margarine

1 cup mushrooms

4 cups milk

1 cup flour

16 eggs

1 teaspoon salt

1 cup evaporated milk

1 cup shredded sharp cheddar cheese

Sauté bacon and pour off the grease. Melt one cup of margarine and add beef and mushrooms. Sprinkle with one cup of flour and pepper to taste. Add four cups of milk. Cook slowly until thickened and smooth then set aside.

Mix together all 16 eggs, the salt and the evaporated milk. In melted butter, scramble the eggs, but don’t let them get too dry. Alternate layers in a 9-inch-by-13-inch baking dish of the eggs, the meat mixture and repeated layers. Garnish with the rest of the mushrooms and sprinkle with one cup of shredded sharp cheddar cheese. Cover and bake at 275 degrees for one hour until hot and bubbly.

Put together the day before and refrigerate. Bake when ready.

Sour Cream Coffee Cake

1 cup butter or margarine

1 cup sugar

2 eggs

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup sour cream

1 teaspoon almond extract

Mix the butter or margarine, sugar and eggs, cooking until fluffy. Mix the dry ingredients together. Add to creamed mixture and blend well.


1 cup sugar

2 teaspoons cinnamon

½ cup chopped walnuts

Mix the topping ingredients together. Pour half of the batter into a greased tub pan and then half of the topping. Repeat the step again. Bake at 350 degrees for 45 minutes to an hour.