Dump dinners are a weeknight lifesaver, but the concept doesn't have to stop at dinner. With a few pantry staples and minimal prep, you can use the same dump-and-bake approach for breakfast and dessert, too. Inspired by recipes in the upcoming issue of Island Scene, these family-friendly dishes deliver plenty of comfort and flavor without spending hours in the kitchen.
BREAKFAST: BLUEBERRY FRENCH TOAST CASSEROLE
The first meal of the day doesn't get much easier than this. Cubed bread, blueberries, and a simple egg mixture come together in one baking dish for a cozy breakfast that tastes like a cross between French toast and bread pudding. It's a great make-ahead option for busy mornings or weekend brunches.
Ingredients
- Nonstick spray
- 1 loaf bread of choice, cubed
- 8 eggs
- 2 cups milk
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- 2 cups fresh or frozen blueberries
- 2 Tbsp. maple syrup, plus extra for serving
Instructions
Heat oven to 350 degrees F.
Add bread cubes and blueberries to a greased 9-by-13-inch baking dish.
In a medium bowl, whisk eggs, milk, vanilla, cinnamon, and maple syrup together. Pour over the bread mixture. Cover with foil and bake for 35 minutes.
Remove foil and bake 10 more minutes, until golden. Serve warm with a side of maple syrup.
LUNCH/DINNER: CHEESY PIZZA PASTA BAKE
When pizza night and pasta night collide, everybody wins. This crowd-pleasing casserole combines tender pasta, marinara sauce, mozzarella cheese, and pepperoni in one easy dish. With just a few minutes of prep, it's a family-friendly meal that's perfect for busy weeknights.
Ingredients
- Nonstick spray
- 24-oz. jar marinara sauce
- 3 cups water
- 12 oz. uncooked rotini
- 2 cups shredded mozzarella cheese
- 1 cup mini turkey pepperoni
- 1 tsp. Italian seasoning
- ½ tsp. garlic powder
- Parmesan cheese, for serving
Instructions
Heat oven to 425 degrees F.
Combine marinara, water, pasta, seasoning, garlic powder, and half the pepperoni in a baking dish. Cover tightly with foil and bake for 35 minutes.
Stir, then top with mozzarella cheese and remaining pepperoni. Bake uncovered for 5 to 10 minutes, until bubbly. Mix and serve warm topped with Parmesan cheese.
DESSERT: CINNAMON ROLL CAKE
Need a simple dessert with big flavor? This easy dump cake starts with refrigerated cinnamon rolls and a boxed cake mix, creating a warm, gooey treat with minimal effort. Use the icing that comes with the cinnamon rolls or whip up our lighter, homemade cream cheese frosting for a rich layer that brings everything together.
For the cream cheese frosting
- 1 cup plain non-fat Greek yogurt
- 8 oz. light cream cheese, softened
- ¾ tsp. liquid stevia (or to taste)
For the cake
- Nonstick spray
- 2 12.4-oz. tubes cinnamon rolls
- Cream cheese frosting
- ½ cup chopped walnuts (optional)
- 1 21-oz. box cinnamon swirl cake mix
- 4 Tbsp. unsalted butter, melted
Instructions
Preheat oven to 350 degrees F.
To make the cream cheese frosting, add Greek yogurt, cream cheese, and liquid stevia to a large bowl. Beat by hand or with an electric mixer until smooth and creamy. Cover bowl with foil and refrigerate until ready to use.
Spray the bottom and sides of 9-by-13-inch baking dish with nonstick spray. Arrange cinnamon rolls in baking dish. Spread icing or frosting in an even layer over the rolls. Sprinkle walnuts on top if desired.
The cake mix should have two pouches, a large pouch of cake mix and small pouch of cinnamon-brown sugar mix. Sprinkle the large pouch of cake mix evenly over the frosting. Then, sprinkle the small pouch of cinnamon-brown sugar mix on top. Don’t mix!
Pour melted butter evenly over the top of the cake.
Bake for 35-40 minutes, or until rolls are cooked through and the top is golden brown with a mix of crisp, crusty areas and tender cinnamon-filled pockets.
Let cool for at least 10 minutes and serve warm. Enjoy!
Easy wins for busy days
If you’re interested in more dump dinners, check out the <link> recipes in the fall issue of Island Scene. You can also find more easy meal ideas and recipe inspiration on islandscene.com, including:
