It’s got to be one of the funniest-named breakfasts ever. And it sure looks funny as it rises and topples in the oven. But hootenanny is delicious, delightfully simple, and (with a light dusting of powdered sugar) a fancy way to serve eggs.
Joshua grew up eating it and now we’re all fans.
Because it’s so simple to mix together, it makes a great Sunday morning breakfast. Toss the hootenanny in the oven, get ready for church, eat breakfast, and go!
The mountains of puff have fallen. Since the very best part of hootenanny is the crust, Joshua came up with the brilliant idea of baking it in muffin tins. Yumminess!
- 4-6 T butter
- 6 eggs
- 1 cup of milk
- 1 cup flour (we use half freshly-ground whole grain flour, but have also used 100% rice flour for a gluten-free version. It wasn’t quite as puffy, but was still really tasty.)
- scant 1/2 tsp salt
- 1 T vanilla, opt. (make your own vanilla !)
- dash of cinnamon/nutmeg, opt.
One of the ways Joshua helps me celebrate the Lord’s day is by making hootenanny with the kids. (Usually we use paper plates all Sunday long too! The fancy plate was just for the pictures-sake.)
- Preheat oven to 400°.
- Melt butter in a 9×13 pan OR 12 muffin tins.
- While butter melts, mix together remaining ingredients.
- Pour over melted butter. Do NOT stir.
- Bake for 30 minutes or until golden brown around the edges.
- Serve with real maple syrup and a light dusting of powdered sugar.
Enjoy your Hootenanny
Whether you join us in our Sunday morning tradition of hot hootenanny, or just make it for a special treat, I think you’ll agree that hootenanny is a delightfully fun (and tasty!) breakfast food.