Blueberry Bake with Maple Syrup

Ingredients:
2 cups frozen blueberries (or mixed frozen berries)
1 cup cream cheese, cubed
1 ½ cups milk
¼ cup butter, melted
¼ cup maple syrup
1 loaf bread, cubed (and crusts removed)
8 free-range eggs, lightly beaten
¼ tsp cinnamon

Instructions:
Preheat oven to 350° Fahrenheit. Lightly grease a 9 inch square baking dish.

Arrange half of the bread cubes in the baking dish, then add the cubed cream cheese and half of the blueberries. Top with another layer of bread and the remaining blueberries.

In a bowl, whisk together the eggs, maple syrup and milk and melted butter. Add the cinnamon and stir well. Pour the egg mixture over the bread and blueberries and place into the oven. Bake for about 50 minutes or until cooked through.

photo credit: {maira.gall}

Potato And Sausage Egg Casserole

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This casserole is a hearty and filling breakfast, and a great way to use up leftover mashed potatoes and other vegetables!

1 Tbsp olive oil or melted butter
3 cups mashed potatoes
12 ounces breakfast sausage, chopped
1/2 cup cooked broccoli florets, chopped (substitute other cooked vegetables if desired)
12 large eggs
1/3 cup flour
1 tsp baking powder
3/4 tsp kosher salt
2 tsp fresh thyme, chopped
1/4 cup chopped green onions
1/4 cup butter, melted
1 cup shredded Cheddar cheese

Preheat oven to 375 degrees and coat a 9×13 baking pan with 1 Tablespoon oil.
Arrange 6 scoops (1/2 cup each) of mashed potatoes evenly in baking pan forming mounds,then make a “crater” in the top of each pile of potatoes with a small ladle or spoon.
In a skillet, fry the sausage until golden brown, about 4 to 5 minutes.
Divide the sausage evenly, putting them in the potato mound craters.
Divide the cooked broccoli evenly and distribute among the potato mound craters.
Whisk eggs together in a large bowl until frothy, then Whisk in flour, baking powder, salt, thyme, and onions, and melted butter.
Pour the egg mixture into the potatoes and let run all over, covering the potato mounds.
Sprinkle cheese all over the tops of each potato mound.
Bake, uncovered, in preheated oven for 20 to 25 minutes or until cheese is melted and potatoes are bubbling hot.
Serve by taking a spatula and scooping up each potato mound individually onto a plate.

Leftover Ham And Cheese Stratta

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2 cups milk
1 cup chopped green onions
4 eggs
1 tablespoon Dijon mustard
1/8 teaspoon ground cayenne pepper
10 cups bread, cut into cubes
1 cup diced ham
1 cup (4 ounces) shredded Gruyere or any cheese you have
4 bacon slices, cooked and crumbled

Lightly spray a baking dish with oil.
In a large bowl, put milk, green onions, eggs, mustard, and pepper, and whisk until well blended.
Add bread cubes and ham to the bowl and stir to combine.
Pour mixture into baking dish, then sprinkle cheese evenly over the top.
Cover and put in refrigerator overnight.
When ready to bake, remove dish from refrigerator and let sit at room temperature while you preheat oven to 350 degrees.
Uncover dish, and bake for 20 minutes.
Fry the bacon and sprinkle over the top of the dish, then put back in oven and continue baking for 15 minutes or until hot and eggs are set and cheese has started to brown.
Serves 4 to 6 and can easily be doubled.

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