Yes, the big cooking holidays are coming — but before you feed a crowd and get to your oven schedule, what are you eating for breakfast? Sara and Renee detail their strategies for how to keep themselves and house guests fed before the big meal.
Resources mentioned in this episode:
Recipes mentioned in this episode:
- Baked pumpkin doughnuts (NYT)
- Cranberry crumb muffins (NYT)
- Apple cider baked doughnuts (NYT)
- Sweet potato & sausage breakfast hash (One Pan & Done)
- Fluffy pumpkin pancakes (NYT)
- Buckwheat pancakes (The Campout Cookbook)
- Overnight french toast (NYT)
- Fluffy eggnog cinnamon rolls (Half Baked Harvest)
- Baked oatmeal (Super Natural Every Day)
- Strata (America’s Test Kitchen)
- Bacon, egg and cheese breakfast casserole (NYT)
- Cheesy breakfast egg and polenta casserole (NYT)
- English muffin breakfast casserole (NYT)
- Bagel morning plate (That Cheese Plate will Change your Life)
- That morning marmalade plate (That Cheese Plate)
- Backcountry breakfast boards (The Campout Cookbook)
- Eleven Madison Park granola (NYT)
- Union Square Cafe chocolate biscotti (NYT)
- Overnight yeasted waffles (Kitchn)
- Green eggs with or without ham (Small Victories)
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- Cook along with us! Next cookbook episode (releasing 11/30/2022): Nothing Fancy, by Alison Roman