Showing posts with label Breakfast. Show all posts

Saturday, April 5, 2025

Hot Crab Strata Brunch Casserole

A breakfast or brunch strata made with sliced bread, fresh crabmeat and cheese, baked in a milk and egg custard.

A breakfast or brunch strata layered with sliced bread, fresh crabmeat and cheese, baked in a milk and egg custard.

Hot Crab Strata Brunch Casserole

I ran across this recipe in a 1977 The Southern Junior League Cookbook (#ad), which is a collection of recipes from different Junior Leagues across the south. Talk about an oldie but goodie! This recipe was submitted by the Huntsville, Alabama group and in the cookbook is called Hot Crab Sandwich.

I had never heard of anything like it before and I just so happened to have a half pound of crabmeat that I needed to use up, so thought I'd give a half recipe a try, although I did make a few changes, including to increase the egg.

Y'all. This turned out to be so absolutely delicious that I wished I would have made the full casserole! I do think while it would certainly make a great addition for any holiday breakfast or brunch, it'd be great for any other time too!

Click Here to Continue Reading »

Thursday, December 21, 2023

Social Media Roundup Christmas Morning Breakfast 1

Social Media Roundup Christmas Morning Breakfast: Pain Perdu Lost Bread aka French Toast, Hash Brown Quiche with Andouille Sausage, Egg, Biscuit and Sausage Gravy Breakfast Casserole, Sour Cream Coffeecake, Speedy Sausage and Hash Brown Breakfast Casserole, Homemade Buttermilk Pancakes, Ham, Egg and Cheese Breakfast Cups, Country Skillet Breakfast and Overnight French Toast Casserole.

Social Media Roundup Christmas Morning Breakfast 1

Christmas is getting close y'all!

So many of us eat our Christmas dinner later in the day, so if you're looking for some good breakfast options to fill bellies and keep folks from under your feet as you finalize dinner, we've been sharing some good stuff over on social media!

In case you've missed those, we've prepared a round-up of some of the Christmas morning breakfast recipes we've shared across social media recently. Join our email list here to receive notices of new content as well as these roundups.

Join Deep South Dish on Facebook, X - Twitter, Instagram and Pinterest.

Visit any of the recipes below by tapping or clicking on the recipe title or the photos below to check it out, right here on Deep South Dish website.

To check out other past social media round-up posts here on Deep South Dish for all topics and all seasons, tap/click here and be sure to pass by our big list index of Christmas recipes too! Here we go!

'Pain Perdu Lost Bread aka French Toast' is a great option for Christmas morning breakfast.

Thick slices of leftover bread, soaked in an egg, milk, sugar, salt and vanilla mixture and dusted with cinnamon sugar, pan fried for a crispy outer coating.

Great for Christmas morning! 'Hash Brown Quiche with Andouille Sausage'

Eggs, beaten with half and half and poured over sauteed andouille sausage, onion and sweet bell pepper, topped with Swiss cheese, and baked in a crust made from hash brown potatoes.

Click Here to Continue Reading »

Sunday, June 25, 2023

Shortcut Louisiana-Style Savory Boudin Kolaches (Klobasneks)

A shortcut version of klobasneks, a savory Louisiana-Style kolache, stuffed with boudin, cheese and jalapenos.

Shortcut Louisiana-Style Savory Boudin Kolaches

For me, kolaches were like a best kept secret around here in South Mississippi.

In fact, while some of you grew up enjoying some version of the original sweetened Czech version, growing up, I didn't even know they existed!

I also didn't know that kolaches are actually available around here locally, until I poked around the internet recently and discovered that indeed a few bakeries and doughnut shops around the Coast actually do offer them!

Click Here to Continue Reading »

Thursday, February 25, 2021

Couche Couche - Cajun Breakfast Cereal

This Cajun Breakfast Cereal, known as Couche Couche, Cush Cush or Coush Coush, is made from a cornbread batter, poured into a hot, cast iron skillet, crusted and turned several times, then covered and steam cooked to finish and served with milk or cream.

Couche Couche

Unless you live down in this part of the Deep South, you've probably never heard of this dish. Often referred to as a Cajun breakfast, cornmeal cereal, though it's enjoyed just about any time of the day. It comes under a few different names, including Cush Cush, Couche Couche or Coush Coush, all pronounced "coosh-coosh."

Although some folks will want to compare this to a cornmeal mush, it's actually quite different.

Click Here to Continue Reading »

Sunday, May 6, 2018

Roasted Corn Grits

Stone ground grits, made with whole milk or half and half, chicken broth, and roasted fresh corn, scraped from the cob.

Roasted Corn Grits

As a side dish, these roasted corn grits rock!

I patterned them after the dish of the same name at Zea Rotisserie and Grill in Metairie, Louisiana after hearing somebody, somewhere along the way talking about them recently. Oh my goodness. I thought my garlic cheese grits were good, but these? Off. The. Chain.

The roasted corn adds such incredible flavor.

Click Here to Continue Reading »

Monday, November 6, 2017

Creole Calas (Rice Fritters)

A near lost south Louisiana classic, calas are a flour and yeast fritter, made with cooked rice and flavored with sugar, cinnamon and nutmeg.

Creole Calas (Rice Fritters)

I've certainly mentioned this before, but we eat a lot of rice here in the Deep South, and there's almost always some leftover. We have lots of ways to use that leftover rice (just click that link to see a few) including sweet things, like rice pudding and these sweet rice fritters, called calas.

A near lost classic, Calas hold a past in the city of New Orleans, though their origins date back more likely to Africa. In the French Quarter, Cala ladies would wrap fresh, piping hot Calas in towels and carry them in a covered bowl on top of their heads, hurrying to the streets to sell them, shouting "Calas, belles calas, tout chauds!"

Photo Credit: Times Picayune

Click Here to Continue Reading »

Sunday, October 16, 2016

Ham, Egg and Cheese Breakfast Cups

Ham, egg and cheese breakfast cups, are little mini omelets, baked in a Texas muffin pan and stuffed into a crispy ham cup. Shown here with mushrooms and spinach, but easily adaptable for your own favorite add-ins, these reheat and freeze beautifully, making them a perfect make-ahead breakfast.

Ham, Egg and Cheese Breakfast Cups

I was flipping through my Woman's World magazine and was reminded about these little cups. I really enjoy that magazine! Have you ever read it?

I used to pick up a copy at the grocery store every now and again, so when I checked on a subscription, at first glance I had a little sticker shock! But after realizing it's actually a weekly subscription and not just monthly, I thought I would treat myself.

The magazine features things of interest to me as a woman - diet, fashion, gardening, health, crafting, spiritual inspiration, new cookbook features and, of course, recipes. This week's issue has the most adorable cupcakes and treats for Halloween so you might want to pick one up at the grocery store. One of the other recent issues featured egg cups similar to those I used to make often when I was working in the corporate world and had that long commute each way, every day.

Click Here to Continue Reading »

Tuesday, December 31, 2013

Egg, Biscuit and Sausage Gravy Breakfast Casserole

A breakfast casserole made with eggs, biscuits and sausage gravy.

Egg, Biscuit and Sausage Gravy Breakfast Casserole

This is another one of those recipes that's been making the rounds on Facebook for awhile, made with canned biscuits, a packet of sausage gravy and eggs. Nothing wrong with that!

I wanted to make it from scratch though, so I made up a quick biscuit dough and easy homemade sausage gravy instead. You may certainly exchange that out for the convenience products to save time, but do keep in mind the sodium levels on any pre-packaged product so that you don't oversalt or overseason. You'll need an 8-count can of refrigerated biscuits and a packet of sausage gravy mix that makes 2 cups (such as Pioneer brand).

Click Here to Continue Reading »

Tuesday, August 20, 2013

Country Skillet Breakfast

A country skillet breakfast meal, often called Farmer's Breakfast, made with fried potatoes, onions and peppers, eggs, sausage, ham or bacon, and cheese. Makes a great breakfast burrito filling.

Country Skillet Breakfast

This is a great breakfast meal, but honestly, it's just as good for brunch, lunch or even breakfast for dinner, and makes a great filling for breakfast burritos, a popular addition to the once a month cooking forum I used to frequent back in the day.

Click Here to Continue Reading »

Monday, July 29, 2013

Crescent Danish

An easy cream cheese filled danish made from crescent rolls and your favorite jam or preserves.

Crescent Danish

Y'all know I love Pillsbury crescent rolls for all the things you can create from them and these easy danish rolls are no exception. These are a slight adaptation from the Pillsbury website and they are so quick, easy and downright delicious, you will love them.

Click Here to Continue Reading »

Thursday, April 28, 2011

Tex-Mex Migas

$Eggs, scrambled with hot peppers and tomatoes, and tossed with crispy fried tortilla strips, makes for a fine meal whether it be breakfast, lunch, or even breakfast for dinner.$

Eggs, scrambled with hot peppers and tomatoes, and tossed with crispy fried tortilla strips, makes for a fine meal whether it be breakfast, lunch, or even breakfast for dinner.

How to Make Tex-Mex Migas

I love Tex-Mex migas!

Plus it seems I just about always have corn tortillas on hand so it's easy to whip 'em up too. Don't think they're just for breakfast either, because they make a mighty fine lunch, or even breakfast for dinner.

Click Here to Continue Reading »

Tuesday, April 12, 2011

Croque Madame or Monsieur

A hot ham and cheese sandwich, covered with a creamy Béchamel sauce, and finished with a fried egg. Simply omit the egg for a Monsieur.

Croque Madame or Monsieur

I love love love this sandwich and after I posted about having one for a late breakfast/early lunch over on Facebook a few days back, I've had several requests to post the recipe for the cheese sauce I used.

Click Here to Continue Reading »

Saturday, April 2, 2011

Hash Brown Quiche with Andouille Sausage

Smoked sausage quiche with onion, bell pepper and Swiss cheese in a hash brown crust, shown here served with a drizzle of hot sauce and Fire Roasted Green Salsa.

Hash Brown Quiche

The Cajun is not a big fan of quiche, so I don't make it as often as I'd like to, though I happen to love it. It's as good a meal for lunch or dinner as it is for breakfast in my opinion.

Click Here to Continue Reading »

Friday, December 24, 2010

Overnight Baked French Toast Casserole

A fantastic and tasty sweet breakfast casserole that you throw together the night before and then just slide into the oven in the morning.

Overnight Baked French Toast Casserole

Overnight French Toast Casserole is one way to get a delicious and well loved breakfast favorite prepared for a crowd and quickly on Christmas morning or New Year's Day. Those are two of the rare occasions where I can actually manage to remember to prep a breakfast casserole the night before.

Click Here to Continue Reading »

Thursday, December 2, 2010

Southern Skillet Fried Apples

A classic southern side, slices of apples are fried in a mixture of bacon fat or butter and brown sugar then tossed in a dusting of traditional apple pie spices.

Southern Skillet Fried Apples

Skillet fried apples aren't deep fried y'all! As I've mentioned before, in the South we refer to frying things a lot, even though it often has nothing to do with submerging a food item in deep boiling oil.

So many folks outside of the South associate our recipes titled fried cabbage and fried corn the same as they do our fried chicken, which of course, we love, but the truth is, very often, the term "fried" simply refers to the cooking of something in what we call a frying pan aka skillet. Yep. Simple as that!

Click Here to Continue Reading »

Sunday, November 21, 2010

Baked Garlic Cheese Grits with Sausage

A souffle'd casserole of baked grits with cheese and sausage.

Baked Garlic Cheese Grits with Sausage

I love my stovetop version of garlic cheese grits. They are a creamy, cheesy, and perfect garlicky cradle for eggs in purgatory, shrimp and grits, or grillades and grits, or as a tasty side dish, great with scrambled or fried, dirty eggs. Last week though, we were chatting over on the Facebook page about everybody's favorite way to make a baked, casserole-style cheese grits, like this one; souffle-like and fluffy.

Click Here to Continue Reading »

Sunday, October 3, 2010

Crescent Apple Dumplings

Crescent rolls stuffed with apple, cinnamon sugar and chopped nuts cooked in a buttery syrup.

Crescent Apple Dumplings

I call these 7-Up Apple Dumplings, but of course they can be made with any lemon-lime soda, like 7-Up, Sprite or Mountain Dew. Mountain Dew is a very popular choice, but not a beverage I ever acquired a taste for personally.

The soda forms a syrup, generally found with using sugar in regular apple dumplings, though I have been told by readers that you can also use diet sodas for these apple dumplings. I've never done that so I'm not 100% sure if the result is the same without the sugar.

Click Here to Continue Reading »

Saturday, September 25, 2010

O'Brien Style Cast Iron Skillet Fried Potatoes

Red skin potatoes are fried up in a cast iron skillet with sweet Vidalia onion and bell pepper and nicely seasoned for a take on Potatoes O'Brien. Great for any meal - add bacon, ham, sausage, fresh herbs and mushrooms if you like!

Potatoes O'Brien - Skillet Fried Potatoes

Skillet fried potatoes, also known as home fries and cottage fries in the north, are such an easy side dish, that goes well with breakfast, but also as a dinner side dish. For my classic skillet potatoes I use peeled russets, some onion and that's about it other than the delicious fat used to cook them in - for me, I love using bacon drippings for the extra richness it provides - and the very specific method.

For this version of skillet potato, I prefer to use the smaller, unpeeled red-skinned or new potatoes. The skin is tender, and to me tasty, and they cook up nicely without the steaming process that is necessary for our beloved fried taters and onion. If you prefer to use a russet, rather than a red skinned potato, you certainly can, though I'd click over to that other recipe, because I think that method works best with russets.

Click Here to Continue Reading »

Monday, June 21, 2010

Eggs in Purgatory

Eggs are dropped into a bed of fiery tomato sauce, made from fresh tomatoes paired with chunky Rotel and enhanced with bacon, onion and sweet bell peppers, and then passed in the oven to set, topped with cheese and served over cheese grits.

Eggs in Purgatory

Eggs in Purgatory is one of those recipes that I consider to be a lost classic. You don't hear about it much anymore, though thanks to us bloggers, it seems to be making a resurgence in the past couple of years.

I see folks doing it all the time, but I have never been one to put ketchup on eggs, though I do love them with salsa, especially in a breakfast wrap. I absolutely adore these Eggs in Purgatory though, done up in a bed of thick and spicy creole tomato sauce. They are just delicious!

Click Here to Continue Reading »

Sunday, May 23, 2010

Creamy Scrambled Eggs with Garden Fresh Herbs

Scrambled eggs, cooked to a creamy perfection with butter and heavy cream and by constant and gentle stirring, tossed at the end with fresh flat leaf parsley and chives.

Creamy Scrambled Eggs with Garden Fresh Herbs

These creamy eggs were featured in the Spring menu section of the April issue of Good Housekeeping magazine, and it reminded me of how delicious eggs are with herbs, freshly clipped right out of the garden.

Click Here to Continue Reading »

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.

Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.

© Copyright 2008-2025 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.

Email Subscription DSD Feed