This is your big chance to show Dad how thankful you are for everything he does for you. Gather in the kitchen and cook up a breakfast he’ll remember with these recipes that I’ve been making for my family for too many years to count.

Not only do I love the taste of Blueberry Cream Cheese French Toast, but since I’m not much of a morning person, I’m excited that I can make this decadent breakfast food the night before and just pop it into the oven in the a.m. with only one eye open.

I make the crunchy streusel topping ahead of time, too, so I can just sprinkle it on while the oven is preheating. You can make this recipe with other fruit and berries, and you don’t have to use the cream cheese, but the extra calories are worth it.

Another favorite is Hash Brown Casserole that can also be put together the night before. Not only does my family love it, but it’s the main attraction at our Cundy’s Harbor community breakfasts (and the next one is coming up on July 14)!

For Savory Frittata, the sky’s the limit. You can combine any leftovers about to expire or the fanciest of ingredients. The eggs are the glue that melds it all together.

I use about 3 to 4 cups total of diced veggies and chopped cooked meat (or all veggies) to a half dozen large eggs; stir in pinches of herbs; sprinkle cheese on top, and cook it all in a 10-inch cast iron skillet.

The frittata also makes a delicious supper when you want to use up what’s in the fridge, and can be eaten cold for lunch or a midnight snack.

Of course, you’ll want to have a pile of crispy bacon on the side. When I’m cooking bacon for a crowd, I bake it in the oven at 375 degrees on a parchment paper-lined broiler pan. Just keep an eye on it until it’s done just the way you like.

No muss, no fuss … play, use your imagination with these recipes as your guide, and have a fabulous Father’s Day!

Blueberry Cream Cheese French Toast
1 large loaf French bread, cut into 1-inch cubes
2 cups fresh or thawed frozen blueberries
1 8-ounce package cream cheese, cut into 1-inch cubes
8 eggs
2 1/2 cups milk
3/4 cup sugar
2 tbsp. vanilla
1/2 cup flour
1/2 cup brown sugar

1 teaspoon cinnamon
1/4 tsp. salt
1 stick cold butter, chopped

Butter a 9-by-13-inch baking dish. Evenly distribute and layer bread, blueberries and cream cheese into the dish.
In a medium bowl, whisk together eggs, milk, sugar and vanilla. Pour mixture over the bread and blueberries. Cover with plastic wrap and chill in refrigerator overnight.

In a medium bowl, combine flour, brown sugar, and cinnamon. Cut in butter pieces with a pastry cutter until well-mixed. Cover and refrigerate.

In the morning, preheat the oven to 350 degrees. Gently flip and stir the bread and sprinkle the sugar mixture evenly over the top. Bake uncovered for 45–50 minutes. Serve warm with maple syrup. Yield: 8-10 servings

Savory Frittata
1-2 cups cooked potatoes, (sweet potato, frozen hash browns, cooked rice or leftover pasta can be used)
1 cup mushrooms, sliced and sautéed
1-1/2 cups total shredded zucchini, beets, carrots, peas, and or chopped green beans, asparagus, broccoli
3/4 cup tomatoes (if you’re using canned tomatoes, drain them)
1/4 cup onion, scallions, chives, or leeks
1/4-1/2 cup greens: pan-wilted kale, chard, or spinach
1 tablespoon each fresh herbs or 1 teaspoon each dried herbs of your choice (oregano and thyme are my favorites)
4 strips cooked bacon, diced or 1/4-1/2 cup any cooked meat (optional)
Salt and pepper to taste
6 large eggs whisked with 1/4 cup cream or milk
1-2 cups shredded cheese

Preheat oven to 400 degrees. In a 10-inch cast iron or other oven-proof skillet, fry the bacon and remove, pour off all but 2 teaspoons of the fat then sauté the potatoes and other veggies.

If you’re not using bacon, just toss your chosen meat and veggie combo into some olive oil or butter to sauté until potatoes are browned and all other veggies are tender. Season with herbs, salt and pepper.

Pour egg and cream mixture over meat and veggies. Remove from burner and sprinkle cheese over all. Bake for 20-25 minutes or until just firm. Cut into wedges. Yield: 6 servings

Hash Brown Casserole
2 pounds frozen hash brown potatoes, thawed
3/4 cup butter, melted and divided (see instructions below)
1 tsp. salt
1/4 tsp. pepper
1/2 cup onion, diced
1 can cream of celery, mushroom, or chicken soup
1 pint sour cream
2 cups shredded cheddar cheese
2 cups corn flakes, crushed

Preheat oven to 350 degrees. In a large bowl, combine potatoes, 1/2 cup butter, salt and pepper. Add onion, soup, sour cream and cheese. Spoon into a buttered 9-by-13-inch baking dish. Mix remaining butter with corn flakes and pat on top of potato mixture. Bake for 45 minutes. Yield: 8-10 servings

Your questions and comments are always welcome and will be answered. Send your letters to [email protected] or in care of the Coastal Journal.

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