The Only Breakfast Casserole Recipe I’ll Ever Need and the Conflicted Feelings of a Hostess
I almost said, “you’ll ever need,” but I hate to be presumptuous. I just know that when hosting my first brunch party, I wanted something that could 1) be assembled the night before, 2) wasn’t a greasy sausage affair, 3) felt a little elegant rather than down-homey, and 4) was vegetarian. Was this asking too much?
Short answer: no. Furthermore, this dish has made me see the light of casseroles made with baguettes. Not only is this a brilliant way to use up yesterday’s bread baton, but the crusty sourdough rounds keep a breakfast casserole from feeling too heavily eggy. Plus, they provide a nice crunch.
But let’s zoom out for a second. I have long loved entertaining. It is the one kind of party you can attend where you have ultimate control over the mood and don’t have to walk home in your three-inch heels. You can be the boss of everyone, design the menu, and keep your glass filled all night. But the last couple of parties I’ve given, when the door closes behind the final guest, I’m left feeling depleted. I loved everyone who just sat in my living room and yet I feel like I didn’t get to talk to any of them. In my current life as hostess, as I buzz around making sure there are enough forks and that the orange juice is filled, I’m beset with a new anxiety that never plagued me before: are people having fun?
What’s the solution to this? Is it to have smaller gatherings of 4-8 people? Is it, as one friend suggested, that you hold a couple pals back to help you clean up and have a chatfest over the dishes? Or is this a sign that I’m just getting old? Is it just that I would rather meet one friend at a time for coffee and a walk through the park or a couple friends for oysters and pink champagne?
I’m eager to know your feelings about hostessing, complicated or otherwise. What do you like about it? Not like? And how do you increase your own pleasure as the hostess? Spill, and no judgments.
French Baguette Breakfast Casserole
adapted from Inn Cuisine
Serves 6-8
10 ounces fresh spinach
2 loaves French baguette bread (you’ll need about 1 & 1/2 loaves)
1/4 cup olive oil, plus more for sautéing
1 red onion, thinly sliced
8 ounces sliced mushrooms
1 1/2 teaspoons ground cumin
4 ounces Gruyère cheese, grated
8 eggs
2 1/2 cups milk
On an angle, cut French baguette bread into 1/2″ thick slices. Using a basting (or pastry) brush, lightly oil both sides of each slice with olive oil. Spray a casserole dish (13×9×2″ or 11×9×3″) with non-stick cooking spray, and line the bottom of dish (and sides if necessary) with the prepared bread, slightly layering and overlapping the slices.
Over medium heat, warm a few tablespoons of olive oil in a large skillet. Add the onion and sauté until fragrant, about 40 seconds. Add sliced mushrooms and cook 5 minutes more, stirring frequently. Add ground cumin and spinach, stirring to combine. Season to taste with salt and pepper.
Layer cooked onion/mushroom/spinach mixture over the bread, spreading evenly. Layer shredded Gruyère over the vegetables, spreading evenly. In a medium-sized bowl, whisk eggs and milk with salt and pepper to taste. Gently and evenly, pour egg mixture over the layered bread and vegetables in casserole dish. Cover and place in refrigerator for at least 1 hour (or overnight) to let the custard mixture absorb into the bread.
Preheat oven to 375 degrees F and remove casserole from refrigerator. Uncover and bake for approximately 40-45 minutes, or until cheese begins to turn golden brown and just crispy.
Susie: Yup. This one is a keeper.1 year ago
Christine S.: Okay, that looks absolutely delicious!!!
When I lived in Texas, I had an abundance of friends that were cultivated over the 17yrs. of living there. Some friendships worked better with the one-to-one kind of get-together and meet up. Others, well, as long as some sort of good eats were provided, then the more the merrier!
However, now, that I have returned “home” to PA, I find it more difficult to not only have little or large-scale gatherings but also finding those kindred enough to know well enough to decide which type of gathering is better for that particular relationship. This is odd to me, given that PA is where I was raised, where some old friends still live and never have left. Whereas Texas was home away from home…I guess I am the one who has changed and, as matter of course, the adaptation will take some time.
Okay, wow! Didn’t mean to unload on you! However, your questions gave me room to pause and ponder a bit myself.1 year ago
Liz: I definitely struggle with the hosting thing. I always worry about whether are people are having fun and lately I have also felt like despite the fact that I have the same group of 10 or so over every week, I don’t get the chance to talk to any of them. I am realizing more and more that I am a 1 on 1 or 1 on 3 or so kinda girl. It makes me feel old, but it also makes me feel more fulfilled when those interactions are over.1 year ago
Betty: I have always enjoyed being the hostess – in fact just three weeks after starting at university I held a dinner party in the shabby corridor of my halls (dorm). I thought nothing of taking two days off work to prepare for my Christmas party last year (then panicked when the snow started to fall and the cancellations started flooded in). Everything came to a head this summer when hosting an intimate “Italian Soirée”. The fresh pasta I had made stuck together in the pan as I cooked it, and I ended up in a flood of hysterical tears in my bathroom. At the end of the night I was sick: exhaustion, heat, the rich food all took their toll. Since then I’ve come to realise that when you have friends round for a meal, it’s you they come to see, not your spectacular cooking, which is of course appreciated, but it’s always the added bonus rather than the main event. The best times have been had over a sunday lunch of roast chicken followed by pineapple cake – simple and nostalgic, and invitations issues mere hours in advance.1 year ago
Julie: Sarah, I love this post! I thought a lot about what it meant to be a good hostess in the months leading up to my wedding because I’ve been to a lot where the bride seemed crazy and stressed and like she wasn’t having any fun (haven’t we all seen that?!?). I tried my best to prepare for a super fun day with people I love. To a lesser extent, now I do the same exact thing when I’m having guests!
Articles and advice on hosting can make it seems like your role is to make sure everything is seamless and easy on your company: Make sure you prepare enough food! Set the table early so it’s ready when they arrive! Don’t spend too much time in the kitchen! You know, sometimes those things can’t happen! And it’s not the end of the world (or even the end of your fun party!). I just think the advice should be about YOU being relaxed and enjoying everything, and then your guests will, too.1 year ago
I love these comments.
Christine, I feel you about “guess I’m the one that’s changed.” I think that’s what’s so flummoxing to me about my new challenge with hosting. Suddenly I’m thinking, what in me has changed that I no longer think this is THE FUNNEST THING EVER?
Liz, Maybe the secret is a mix of both. Big parties feel more like, well, parties than meeting a friend or two. Maybe they weren’t designed for serious heart-to-hearts, but maybe we need both in our social lives. That said, I’m 100% for doing what feels more satisfying.
Betty, I love the stories of your parties and your can-do hostess spirit! Totally enviable! Your realization is an important one, and one I’m continually having to learn again and again: your friends come to see you, not to see you scampering back and forth to the kitchen.
Julie, I love what you’ve said here. It’s simple and so true: “if you are relaxed and enjoying things, your guests will, too.”
So what do you guys do to increase your enjoyment? Tell people to bring dessert? Stick with the simplest recipes, like roast chicken? (And it’s so hard to stick to the tried-and-trues when often parties are our only opportunities to kick things up a notch and get fancy!)1 year ago
Lisa (dinner party): Girl, I thought this brunch was super-fun and delicious. You did everything right (making food ahead, etc.) And I know a good time was had by everyone else. I’m sorry you didn’t feel the same–although you didn’t show it!
That said, I think having a large group over is hard. Even when I’ve organized large dinners out at restaurants, I find that it’s difficult to spend quality time with everyone. I like to entertain a few people at a time at home, but large groups create a special sort of liveliness that was definitely felt at this brunch.1 year ago
clotilde: Also, I think the hostess mojo is something that can come and go in phases: I’ve gone through periods of time when I loved to host big parties, to just not feeling like it anymore, and back to itching to have a crowd over.
I think the key — as always, really — is to listen to yourself and only host parties when you’re feeling inspired about it again and full of energy: that mood is so communicative that everyone is bound to have a fantastic time then, and you won’t worry about it one bit.1 year ago
Lisa (dinner party): (based on your comment above:)
Yes to: doing stuff in advance, letting people bring a dish to share or going full-on potluck, appointing someone “bartender” to pour drinks, choosing simple recipes for at least one course, making big-batch cocktails, buffet-style fare, recruiting people to help you serve food and/or clean up, serving dessert or hors d’ouevres in a different space from dinner so people can move around and mingle a little more.
I think about this stuff a lot.1 year ago
wendy bussell: I, for one, love a smaller more intimate thing. Just one couple who we can really have a convo with. As our girls have gotten older, they are learning to enjoy the finer points of conversation. We still have friends with kiddos and enjoy our time with them, we just do them one family at a time and not the 7-8 that we used to. Yes, I feel like I am getting older, not in age, but in sensibilities. Why run myself ragged before-durring-after? Why make my husband and girls put up with so much? Why spend so much money when no one eats? (Seriously, that happened once!) I have found I get more when I can meet a friend for lunch or coffee. We get to talk about what we choose, not the “group”.
We do more “bring something to share”. Or What can I bring? Sometimes we just do dessert and coffee.
And to second Julie above…If you are having a good time so are your guests. If you are relaxed, so are your guests. I have found the phrase “problems just create opportunities” to be my newest mantra, as well. Happy entertaining!!!1 year ago
Jora: I have the same conflicted feelings about entertaining as well….I LOVE it but find it so stressful and exhausting now with 3 little ankle biters. One “theme” we do from time to time is a soup party. We make 1 or 2 big pots of soup. Sometimes, when I’m up for it, I bake bread and make a homey dessert. Other times, we let friends bring bread and dessert (or appetizers). Everyone seems to love the casual, comfy atmosphere and it is perfect for this time of year!1 year ago
wendy bussell: on a side note, my eldest daughter, just 19, loves food, friends, conversation. In making some of her decisions, she decided that she really doesn’t like to cook all that much. She doesn’t need too! Neither do you! Choose one thing, in Grace’s case, soup, and get really good at it. People want to get together with her for her sake, not her cooking. Choose to be the venue, not the menu! Open the house up to the cook who doesn’t have the room to flourish. You provide the space and furnishings. Someone else provides the drinks, dessert. Pot Luck anyone???1 year ago
Lisa, Okay, I don’t mean to sound all woe-is-me or like an ungracious hostess. But sometimes even the most fun-loving hostess has that put-out feeling, I guess. Liveliness vs. connection, that is the question! Love all your suggestions for making things more manageable, btw.
Clotilde, Yes, maybe I’m just in a down-on-hosting phase. Or maybe I’m just expecting too dang much. I mean, it’s brunch. What do I expect, exactly? I do fully believe, though, that when the hostess is having a good time, everyone else does too. (And I think that’s why I used to be so good at this!)
Jora, I love the idea of a soup party. It’s so casual, so relaxed, and so FALL!
Wendy, “Provide the venue, not the menu!” How much do I love a rhyming mantra?1 year ago
Sasa: Great question, I confess I’ve been reading (faithfully!) in my RSS reader and nort commenting much but I had to weigh in on this one ^_^ I love hostessing but unless I have everything planned and prepared to within an inch of its life I tend not to enjoy myself as much. That said, I do love seeing my friends all together and I rarely worry whether or not they’re having fun – maybe it’s a question of the guest list when that is an issue?1 year ago
Julia: I love the idea of a breakfast casserole – this is a totally new concept to me! It’s now my mission to somehow incorporate one into my life.
) That’s what allows me to have fun as a hostess and be enjoyable company rather than a grumpy cook/waitress.
Personally, I admire you for hosting parties of more than 8 people – and no wonder you feel a little worn out from time to time! My thoughts echo those of some of the people who have previously commented: you have to do what you enjoy. Perhaps if you took a little ‘break’ from the larger parties for a while and concentrated on smaller groups of people, you might discover which you prefer best.
For me, I feel like 8 + Tim and I is my limit, but then I have never attempted any more than that anyway – too chicken!! I think having a helpful partner/fiance/husband/friend is a real bonus to any hostess. I am very lucky that Tim knows when to distract our guests with drinks and witty banter and when I need just a couple minutes more sitting down with my guests and a glass of wine before I move onto the next job (and when to just get the hell out of our impossibly cramped, hot kitchen!
Oh, and if a guest offers to bring dessert/drink/salad leaves* then my advice is to let them! That way they feel they have contributed, and you have something that takes some of the pressure off.
*a friend of my mother’s would always bring her very random gifts – the bag of salad was one of her more normal offerings. But I loved the eccentricity combined with thoughtfulness of this.
And finally, I always, always truly believe that anyone you invite into your home (or let’s say, would invite again) will love you no matter whether you’re on sparkling form and the food is great, or if you’re having an ‘off’ night with food to match!
Great post, Sarah. It certainly seems to have got people talking!1 year ago
KBG in DC: I’ve never been able to make the hostessing thing work, whether large groups or small, so consider yourself a rousing success for having hosted anything successful AT ALL!!!
That said, when I do give my lame attempts at having people over, I always try to have as much done – down to the food on plates – as possible before they get there. Especially with small groups, if you the hostess are constantly leaving the room the conversation dies pretty quickly. Either that or the whole party ends up in the kitchen talking to you and getting in the way!1 year ago
aulocks: How funny, I know this same feeling! I am about to move to a new place that is much bigger and better for entertaining than my current apartment. I’ll have a backyard, a dining room, and a kitchen that more than one person can be in at a time. I’ve hosted LARGE parties at my current wee place, and yet when I think of inviting all my friends over for a housewarming at the new house I get overwhelmed. In my case I think I’m just going to have small get togethers for different groups — my grad school friends, friends in the local music scene, etc. I am not thrilled about breaking up the groups like this — part of the fun of parties is mixing! — but it feels more manageable right now.
I love all the suggestions here — especially the soup party! I need to remind myself that entertaining doesn’t have to be lavish or elaborate. I do hope I get my hostessing mojo back in time for the winter solstice, though.
P.S. Sarah, I don’t think I’ve commented before but I’ve read you for years and your site is such a treat!1 year ago
Ashley: Great post and discussion! I’ve always loved hosting, but I I definitely lose sight of the point of having everyone over when I’m fretting around the kitchen. I think part of it is after hosting parties with elaborate cooking / prep, it feels like it’ll be disappointing or like I didn’t give the effort if I go more low-key. So instead I just put it off! Even though I’m sure no one would think that, I certainly don’t when I’m invited somewhere!1 year ago
Margo: I love to entertain. I’ve often had parties for over a hundred people at our house, and frequently have dinner parties for just a few couples. My husband is a professor and we sometimes have 10 to 20 students over for dinner. Everything I know, I have learned from my mom, who gave absolutely kick ass parties. My dad was in the military, and they travelled, and met new people all their lives, so it just seems natural to me to have people over. The best advice I could give you is to do everything in advance that you possibly can. That’s pretty much it. I know that I will not have fun if I am stuck in the kitchen while my guests are out enjoying themselves. I love to cook, but I love short-cuts too. The most important thing is that you AND your guests have a good time.1 year ago
Sasha: Overall I think you should pat yourself on the back on what seems like an amazing job! Perhaps you’re being too hard on yourself? Whenever I throw an actual party I never get to talk to people in depth. I just get to be the social butterfly, landing here, there, but never anywhere for very long. . .You do have to be in the mood for that I think, and one isn’t always! You might try potluck with smaller groups. For instance at my Mah Jong group, even though we rotate apartments, everyone always brings something, and often we stay for cleanup if we can–isn’t that what friends are for?1 year ago
Cadi: I had way too much to say! I ended up putting it on my blog, but the point was this: you need to be finished, dishes done, clothes changed, and cozy with a drink at least a half an hour before your guests arrive. You need to be comfortable, relaxed and able to answer the door and greet your guests. A half an hour. I’m not crazy, it can be done, and I do it every time no matter the party size. The trick is to spend your time doing the preplanning and adjusting up to the day before and then hammer the little stuff and final cooking all at once on the final day. And that is my personal key to the biggest and smallest of gatherings. Thanks for such a thought inspiring piece Sarah, it reminded me of why I started my blog.
1 year ago
CP: I am an avid football fan so we have complicated tailgates. It requires a lot of cooking ahead of time, plus all the equipment usually reserved for a camping trip. We have to get up at 5:15 in the morning every gameday to attend the games. And then we have about ten people, plus people who drop in randomly, attend the event, which can range from 4-12 hours in length and include multiple meals. I’ve been known to set up tailgate, take a nap in the car, then wake up at eleven and start cooking brunch.
I’ve learned to keep it simple. The oven is your friend– you can make all sorts of things without even having to tend them. We have roasted giant pork roasts the night before and then reheated them on the grill the next day. This weekend we had a brunch themed tailgate for a noon game. I roasted veggies last Friday, put them into containers, took them to the game, and then used them in a egg hash that I made on the grill in a giant pan. We’ve also done big vats of chili, which tastes better made ahead, and biscuits, also made ahead. I like to make simple dips like jalapeno jelly and cream cheese, or cheddar cheese balls. They’re retro, simple, and easy to pack up.
All the food we make is really simple. Of course, that is partly because it is a tailgate, not a fancy dinner party. But it is also because I realized that people enjoy the company, not just the food. As much as I love gourmet food, I hate the pressure of dinner parties. So instead of throwing dinner parties, which would drive me insane, I throw tailgates!
A few weeks ago I started a new job. I was out of town for training for 3 days and got home late. Before I had gotten the job, though, I had just made plans to have some friends in town. My husband and I dragged ourselves to the store, dead tired, got steaks and potatoes and wine, and (gasp!) potato chips and canned dip as hos d’oeuvres. And after the meal was done, my guests asked me if I would let them do the dishes, and I surprised myself and let them do them while I watched! I don’t even remember the dinner– I just remember the company.
My point is: life is too short to freak out over dinner parties. Schedules are too overfilled, people are too busy. I’ll never be effortless enough to enjoy throwing dinner parties, even though they seem so fun from the outside. I’ve had to decide between my abstract love of dinner parties, and my real love for my friends. I’ve come to terms with this reality!
As other people have said, pick easy recipes and do as much as possible beforehand. Don’t kill yourself trying to provide so much variety– I tend to waste so much food because I presume people need more variety and more food than they actually can eat!
I’ve given in to some of life’s more depressing realities. Fancy parties were for a time when people had servants and women didn’t work outside the home (I just read _The Help_ and am realizing how different society must have been when many families had a servant in the home each day). It simply isn’t realistic to assume you can take on the domestic goddess and the workday warrior mantle in equal measure. I am sure some people can do it, but not me! If ya want fancy dinner, leave it to the professionals is my opinion– there’s nothing better than going out for dinner. Sometimes I think we all watch these TV shows and other things that make cooking and entertaining seem so effortless, and we start to believe that it is true. But it isn’t! Life just isn’t anything like what we see on the TV; those diy shows are no less fiction than Grey’s Anatomy and everything else.1 year ago
LuLu: What a great topic. Sarah I have always admired your ability to host people and the lovely stories you bring us. I would love to be at one of your parties. And believe me I would have a fabulous time.
Truth be told I much more enjoy the planning stage than the party itself since I always worry if people are having a good time. I also abhor last minute cancellations and don’t understand why people do that. I seem to take it very personally. Last Christmas we had six people not show up to our Christmas party where only 12 people were invited. (We have a small house.) Now THAT was pretty hard on my self-essteem. I haven’t had the nerve to try and throw another get-together since then.
I’m such a Mary Tyler Moore.
LuLu1 year ago
Deanne Varner: I think it is important to try to keep entertaining in perspective. People are coming to visit and spend time with you, not engage in spectacular dining. I have done a lot of entertaining, some on a large scale. It is important to keep it simple, use wonderful and uncomplicated recipes that use the best ingredients that are sure to please. Anytime I have more than six people, I always get help to serve and clean, but realizing that is not practical for everyone, keep dishes to a minimum. That way you can have a good time and not feel like you’ve just done a stint on Iron Chef.1 year ago
Katie: My husband loves to have people over and he does all the cooking! I like the idea of it, but hate the clean up. Even with a dishwasher I wake up the next day and look around the kitchen and feel as if every dish and pot I own is waiting to be put away.1 year ago
Gail: YUMMY! Thanks for the great recipe, Sarah!
And no question that entertaining friends is hard work but those who are entertained are generally most appreciative and hopefully reciprocate……perhaps never as graciously as “you, the hostess!” Once again, thanks for sharing your innermost thoughts and the great recipe!1 year ago
Amber: Can’t wait to try this one out with my girlfriends!
1 year ago
Diz: My enterrtaining has got simpler and more enjoyable since having children. We generally have one family/couple/small set of friends without children over at a time. I make a few big salads (roast vegetable/ orange, cos, avocado, walnut/ brown rice salad with nuts and seeds etc, and we either roast a chicken, or make our own pizzas. There are nuts for starters, juice boxes and icy-poles for the kids, and some kind of super-luxurious ice-cream and fresh fruit for dessert. So easy.1 year ago
Fiona: This looks and sounds delicious!! Except for one thing… As sad and crazy as it is, I am a vegetarian who doesn’t like mushrooms
Any suggestions for what I could substitute here? Something that would add substance and flavor? Thanks! 
Just came across your blog a couple of days ago, by the way. I love it!!1 year ago
Fiona, I would just try leaving them out or substituting somehting else you like, like olives or artichoke hearts or tomatoes. I think experimenting is the only way to find out what works in this particular situation!1 year ago
Tracey: I made this recipe this weekend when my sis and her husband slept over, and everyone loved it! The best thing was I could make it the night before and sleep in on Sunday. Thanks!1 year ago
Yay! The ability to sleep in is definitely what I want in a brunch dish!1 year ago
Heather: Peter and I are making this today for a snowed-in minneapolis breakfast!1 year ago