Baked French Toast Casserole
May 24, 2010
Baked French Stuffed Casserole
What You Need:
8 slices bread, crust removed and cubed
1/2 lb. cream cheese, cubed
1 large Granny Smith apple, peeled, cored and chopped
6 large eggs
1 C of whole milk
1 1/2 tsp ground cinnamon
How to Make It:
Set the oven temperature to 375 and allow the oven to preheat.
Layer half of the bread cubes into a deep 8X8 casserole dish.
Spread the cheese cubes evenly over the bread.
Scatter the apple over the cheese.
Layer the remaining bread cubes over the top being sure they go to the edges of the dish.
Break the eggs into a mixing bowl.
Pour in the milk and sprinkle in the cinnamon.
Whisk until well blended.
Pour the egg mixture over the top of the casserole.
Bake, uncovered, for 35 minutes or until the eggs are set.
Makes 6 servings
Use a deep baking dish to ensure all the bread soaks up the egg mixture well. It will give you a fluffy French toast casserole in a jiffy. Are you an early riser? That’s ok because this casserole can be left in on warm in the oven until everyone is ready to enjoy it. Top your French toast with a little syrup or confectioners’ sugar as this tasty dish isn’t as sweet as some may prefer.
Mexican Breakfast Tortillas
April 13, 2010
Mexican Breakfast Tortillas
Serves 4
Ingredients:
4 flour tortillas
8 – 10 eggs
½ cup salsa
1/3 cup milk
2 green onions, sliced
4 oz tasty Cheddar cheese, grated
4 slices of good quality cooked ham, bacon or sausage, chopped into bite-size pieces
Salt and pepper
Instructions:
Beat the eggs together with the milk. Pour the egg/milk mixture into a non-stick pan and cook over medium heat until almost done. Stir occasionally. Stir in green onions and ham and season with salt and pepper.
Divide the egg mixture on each tortilla, top with cheese and salsa. Roll up and enjoy.
One Pot Nestled Breakfast Eggs
April 2, 2010
One Pot Nestled Breakfast Eggs
What You Need:
1 t of ground cumin
6 garlic cloves, sliced thin
1 red onion, sliced thin
1 orange bell pepper, cored seeded and sliced ling
2 russet potatoes cut into small cubes
1/2 t of salt
1/4 t of pepper
1 small head of cabbage, shredded
4 large eggs
4 thick slices of whole grain bread
How to Make It:
Adjust the oven temperature to 450 degrees allowing the oven to preheat.
Lightly spray the inside and the lid of a cast iron Dutch oven.
Spread the cumin seeds over the entire bottom of the pan.
Scatter the garlic over the cumin seeds then add the onion, bell pepper and then the potatoes.
Sprinkle the salt and pepper over the top.
Place the cabbage into the pan and make 4 wells to hold each egg.
Carefully break the eggs into the well leaving the yolk intact.
Its okay if part of the eggs leak out of the wells they will still be nestled inside the wells.
Lay a slice of bread over the top of each well.
Cover and bake 32 minutes or until cooked through.
Makes 4 servings
These eggs bake similar to a poached egg. Use whole grain bread or bread with seeds such as sunflower to give this dish a little texture. Add a glass of juice for a well balanced breakfast.
