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Kristin Booker • September 16, 2011

Stylish Entertaining: Sunday Brunch With Breakfast Casserole and Kahlua Cinnamon Spice Drinks

I don’t know about the rest of you, but fall just sort of “happened” yesterday. As in, everything was steamy and warm and then right about 5 pm the temperatures dropped to Cozy Sweater Weather within about an hour. So, it appears that crisp temperatures have arrived and with long sleeves comes the change of another season: the appropriate cocktails to serve at Sunday Brunch.

Kahlua Cinnamon Spice

Brunch isn’t a meal, it’s an event. A chance to hang out with your besties and reconnect from the week’s events, gossip about whoever isn’t there, and talk about Jennifer Aniston’s love life like you know her. I suggest gathering your favorite gal pals this Sunday for catch-up and cocktails. First up, you HAVE to try my new favorite liquer, Kahlua Cinnamon Spice, which is a a new variation on the original with a blend of rum, 100% Arabica coffee and traditional Mexican spices. Here are my two new favorite fall cocktails I would suggest serving:

Cinnamon Sparkler

  • 1.5 oz Kahlúa Cinnamon Spice
  • 3 oz sparkling apple cider
  • Small squeeze of fresh lemon juice

Prepation: Shake Kahlúa Cinnamon Spice and lemon over ice. Top with sparkling apple cider. Grate nutmeg on top.

Hot Mexican Cider

  • 1 oz Kahlúa Cinnamon Spice
  • 3 oz hot apple cider
  • .25 oz lemon juice

Preparation: Shake all ingredients and serve in a glass mug. Grate nutmeg on top to garnish

Photo: Randy Mayor; Styling: Leigh Ann Ross. Image courtesy of Cooking Light

For food, please just go the easy route with a breakfast casserole. It’s quick, it’s fast, it feeds a small army and it’s YUMMY. This recipe is from one of my favorite food sources, Cooking Light:


  • Cooking spray
  • 12 ounces turkey breakfast sausage
  • 2 cups 1% low-fat milk
  • 2 cups egg substitute
  • 1 teaspoon dry mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground red pepper
  • 3 large eggs
  • 16 (1-ounce) slices white bread
  • 1 cup (4 ounces) finely shredded reduced-fat extrasharp cheddar cheese
  • 1/4 teaspoon paprika


1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring and breaking sausage to crumble. Remove from heat; cool.
2. Combine milk and next 6 ingredients (through eggs) in a large bowl, stirring with a whisk.
3. Trim crusts from bread. Cut bread into 1-inch cubes. Add bread cubes, sausage, and cheddar cheese to milk mixture, stirring to combine. Pour bread mixture into a 13 x 9–inch baking or 3-quart casserole dish coated with cooking spray, spreading egg mixture evenly in baking dish. Cover and refrigerate 8 hours or overnight.
4. Preheat oven to 350°.
5. Remove casserole from refrigerator; let stand 30 minutes. Sprinkle casserole evenly with paprika. Bake at 350° for 45 minutes or until set and lightly browned. Let stand 10 minutes.

Oh, and by the way, if you want to serve this with a special someone (or alone in your PJs)  tucked under the covers watching episodes of Mad Men or watching the leaves fall, that’s perfectly ok. Brunch is about being with people whose company you enjoy. Feel free to reduce this to a party of one or two. Enjoy!


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