Three quick and easy breakfast recipes from Chungah Rhee of Damn Delicious’ 100 Super Easy, Super Fast Recipes. Prep these easy breakfast recipes from Chungah Rhee to save your time, sanity and spa appointments from being missed by the onset of holiday guests. Overnight Blueberry Croissant Breakfast Bake Ingredients: 10 mini croissants or 6 croissants, cut into 1-inch cubes 1 cup fresh or frozen blueberries 1 1⁄2 cups milk 3 large eggs 2 tablespoons maple syrup, or more to taste Zest of 1 lemon 1 1⁄2 teaspoons vanilla extract 1⁄2 teaspoon ground cinnamon 1⁄4 teaspoon ground nutmeg For the cinnamon–cream cheese glaze 2 tablespoons cream cheese, at room temperature 1⁄4 cup confectioners’ sugar 2 tablespoons milk 1⁄4 teaspoon ground cinnamon Directions: Lightly coat a 9- x 13-inch baking dish with nonstick spray. Arrange a layer of croissants evenly in the prepared baking dish; top with an even layer of blueberries. In a large glass measuring cup or another bowl, whisk together the milk, eggs, maple syrup, lemon zest, vanilla, cinnamon, and nutmeg. Pour the mixture evenly over the croissants and blueberries. Cover the baking dish with plastic wrap, and place in the refrigerator for at least 2 hours or overnight. When you’re ready to bake, preheat the oven to 350°F. Remove the plastic wrap from the pan, and bake for 35 to 40 minutes, or until golden brown. Make the cinnamon-cream cheese glaze: Combine the cream cheese, confectioners’ sugar, milk, and cinnamon in a small bowl, and stir until smooth. Serve immediately, drizzled with the cinnamon–cream cheese glaze. Mini Lox Toast Ingredients: For the whipped feta 8 ounces crumbled feta cheese 4 ounces cream cheese, at room temperature 2 cloves garlic, peeled and left whole Kosher salt and freshly ground black pepper, to taste 2 tablespoons olive oil 1 (16-ounce) sourdough loaf, cut into 1⁄4-inch-thick slices 2 tablespoons olive oil 2 cups loosely packed arugula 3 ounces smoked salmon, thinly sliced 1⁄4 cup thinly sliced red onion 2 tablespoons capers, drained Directions: Make the whipped feta Combine the feta cheese, cream cheese, and garlic in the bowl of a food processor, and pulse until the cheeses are whipped and the garlic is finely chopped; season with salt and pepper to taste. With the motor running, add the olive oil in a slow stream until emulsified. Preheat the oven to 425°F. Brush each slice of bread with olive oil. Put the bread on a baking sheet, and bake until crisp and lightly golden around the edges, 5 to 6 minutes. Top each slice of toast with whipped feta, arugula, smoked salmon, red onion, and capers, dividing the toppings evenly. Serve immediately. French Toast with Blueberry Orange Sauce Ingredients: For the blueberry orange sauce 1 tablespoon cornstarch 2 cups fresh or frozen blueberries 1⁄4 cup sugar 2 tablespoons orange-flavored liqueur, such as Grand Marnier or Cointreau 3 large eggs 3⁄4 cup milk 3 tablespoons sugar 1⁄2 teaspoon vanilla extract 1⁄4 teaspoon ground cinnamon Pinch of ground nutmeg 8 (3⁄4-inch-thick) slices challah, brioche, or white bread 2 tablespoons unsalted butter Directions: Make the blueberry orange sauce: Combine the cornstarch and 1 tablespoon water in a small bowl; set aside. In a medium saucepan, combine the blueberries, sugar, and orange-flavored liqueur over medium-high heat. Stir in the cornstarch mixture. Bring to a boil; cook 1 minute, stirring constantly, until the sauce has thickened. Reduce the heat to low and keep warm. Make the French toast: Whisk together the eggs, milk, sugar, vanilla, cinnamon, and nutmeg in a large bowl. Working one at a time, dip the bread slices into the egg mixture. Melt 1 tablespoon butter in a large skillet over medium-high heat. Working in batches, add the bread slices to the skillet, two to three at a time, and cook until evenly golden brown, 1 to 2 minutes on each side. Reduce the heat to medium if the pan becomes too hot, and add butter as needed with each batch. Serve immediately with warm blueberry orange sauce. Recipes + Photos: Damn Delicious 100 Super Easy, Super Fast Recipes. Start a Conversation Cancel a Conversation Connect with Enter your WordPress.com blog URL http://.wordpress.com Proceed Your email address will not be published.CommentName* Email* Website Notify me of follow-up comments by email. Notify me of new posts by email.