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| | From:  A_Normalee_T (Original Message) | Sent: 11/29/2007 3:42 AM |
Easy Night Before French Toast
Ingredients:
6 cups white bread, crusts removed & cut into 1 inch cubes
6 ozs. low-fat cream cheese, cut into small cubes
6 eggs, well beaten
1 cup skim milk
3/4 teaspoon cinnamon
1/3 cup maple syrup
Directions:
1. Put half the bread into the bottom of a greased 9 x 11 pan.
2. Dot cubed cheese on top.
3. Cover with the rest of the bread.
4. Combine remaining ingredients & pour over bread mixture.
5. Cover & refrigerate overnight.
6. Bake at 375ºF for 45 minutes in the morning.
7. Drizzle with more syrup over top when finished baking.
8. Serve while hot.
9. Another variation is to add a layer of your favourite fresh fruit (peaches, blueberries, apples) on top of the first layer of bread cubes. |
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Christmas Morn Time Saver
Serves: 8
16 slices bread, crust removed
sliced ham
sliced cheese
6 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dry mustard
1/4 cup minced onions
1/4 cup green peppers, finely chopped (green capsicun)
1 teaspoon Worcestershire sauce
3 cups whole milk
1 dash Tabasco sauce (optional)
1/4 pound butter, melted
crushed corn flakes, enough to cover
Directions:
In a 9"X 13" buttered pan, put 8 slices of bread that the crust has been removed. Add ham layered over bread. Lay cheese over ham. Cover with rest of bread.
In bowl beat eggs, salt and pepper. To egg mixture add dry mustard, onion, green pepper, worchestire sauce, milk and Tabasco (optional) Pour over bread, cover and let stand in fridge overnight.
In the morning cover with crushed corn flakes. Melt 1/4 1b butter and pour over top of flakes. Bake uncovered for 1 hour at 350 degrees F.
When baked let sit for 10 minutes before serving. |
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Christmas Morning Breakfast
Refrigerate it overnight, then pop it into the oven on Christmas morning for a quick and easy holiday breakfast.
12 ounces low-fat, bulk breakfast, sausage
3 slices white bread, torn into bite-size pieces
1/2 cup shredded Monterey Jack cheese
6 eggs
1 cup low-fat milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded Cheddar cheese
Step 1
Brown the sausage in a skillet over medium heat, stirring to crumble. Remove it from the heat, drain off any fat, and let it cool.
Step 2
Place the bread in the bottom of a 2-quart baking dish lightly coated with cooking spray. Layer the sausage over the bread, then top it with the Monterey Jack cheese.
Step 3
In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture over the contents of the dish, then top with the Cheddar cheese. Cover the dish with plastic wrap and refrigerate overnight.
Step 4
In the morning, heat the oven to 325º. Remove the plastic wrap from the dish and bake the casserole for 40 to 45 minutes or until cooked through.
Makes about 6 servings
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Christmas Morning Strata
Serves 6-8
1 loaf French bread �?cubed (either by hand or with a knife)
2 packages frozen chopped spinach—thawed and squeezed dry
3/4 pound Provolone cheese, chopped
14 large eggs
2 1/2 cups milk
salt and pepper—to taste
2 teaspoons dry mustard (optional, but adds a nice little bite)
3/4 pound cheddar cheese, shredded
Grease a 9-by-13-inch baking dish. Make a single layer of bread cubes in the bottom of the baking dish. Cover the bread evenly with the spinach. Then add the chopped Provolone cheese. Top with another layer of bread cubes.
In a medium-size mixing bowl, whisk together the eggs, milk and seasonings. Pour over the layers evenly, making sure that all of the top layer of bread is moistened. At this point, you have two options: refrigerate it overnight or bake for 1 hour (350 degree preheated oven).
When you bake it, watch it starting after about 50 minutes. It shouldn't be ready to pull until its puffed up a bit and just starting to get golden brown (you don't want it too brown).
If you want to test it, a knife inserted in the center should come out clean. While it is cooling, top with the cheddar cheese and allow it to melt by itself. You might need to return it for just a minute to the oven to finish melting.
Serving Suggestions: Enjoy with tangerines. |
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Make-Ahead Breakfast Bake
1 to 2 cups diced fully cooked ham
2 packages (6.0 ounces each) Betty Crocker hash braown potatoes
1 medium green bell pepper, chopped (1) cup
1 tablespoon instant chopped onion
2 cups shredded Cheddar cheese (8 ounces) 3 cups milk
1 cup Original Bisquick or Reduced Fat Bisquick
1/2 teaspoon salt
4 eggs
Directions:
1. Grease rectangular bakeing dish, 13x9x2 inches. Mix ham, potatoes, bell pepper, onion and 1 cup of the cheese. Spread in bakeing dish.
2.Stir milk, Bisquick, salt, and eggs until blended. Pour over the potato mixture,.Sprinkle with remaining 1 cup cheese. Cover and refrigerate at least 4 hours but no longer than 24.
3 Heat overn to 375 degreese. Uncover and bake 30 to 35 minutes or until light goldern brown around the edges and cheese is melted. Let stand 10 minutes before serving.
12 Servings |
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Breakfast Strata #2
This one has to sit overnight in the refrigerator before baking in the morning.
Ingredients:
1 lb sliced bacon, cut into 1/2 inch pieces
2 cups chopped cooked ham
1 small onion, chopped
8-10 slices white bread, cubed
2 cups cubed cooked potatoes
3 cups shredded cheddar cheese (12 ozs)
8 eggs
3 cups milk
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
salt & pepper to taste
Directions:
1. In a skillet, cook bacon until done.
2. Remove bacon from skillet, leaving drippings in the pan.
3. Add ham & onion to skillet.
4. Cook & stir until onion is tender
5. Drain grease from ham & onion.
6. In a bowl, combine bacon, ham & onion.
7. In a greased 13 x 9 x 2 inch baking dish, layer half the bread cubes, potatoes & cheese, in that order.
8. Top with all of the bacon mixture.
9. Repeat another layer of bread, potatoes & cheese.
10. In a bowl, beat the eggs.
11. Add milk, Worcestershire sauce, mustard, salt & pepper to the eggs.
12. Pour over all in the baking dish.
13. Cover & refrigerate overnight.
14. Remove from the refrigerator 30 minutes before baking.
15. Bake, uncovered, at 325ºF for 65-70 minutes or until a knife inserted near the center comes out clean. |
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Make-Ahead Breakfast Enchiladas
Serves 4-6
Perfect for those Sunday brunches! Prepare this recipe ahead, without baking & refrigerate overnight. Let stand at room temperature for 30 minutes. Then bake as directed. Also, make the cheese sauce before scrambling the eggs, so that the sauce will be ready to add at the proper time. Enjoy!!
Ingredients Enchiladas:
1 - 1 lb pkg hot pork sausage (ground, or removed from casings)
2 tablespoons butter, or margarine
4 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
14 large eggs, beaten
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups cheese sauce (recipe follows)
8 - 8 inch flour tortillas
1 cup shredded jalapeno jack cheese
Ingredients Cheese Sauce:
1/3 cup butter
1/3 cup all-purpose flour
3 cups milk
2 cups shredded cheddar cheese (8 ozs)
1 - 4 1/2 oz can chopped green chilies, undrained
3/4 teaspoon salt
Topping:
halves grape tomatoes
sliced green onions
chopped fresh cilantro
Directions Enchiladas:
1. Cook sausage in a large non-stick skillet over medium-high heat, stirring until sausage crumbles & is no longer pink. Remove from pan; drain well, pressing between paper towels.
2. Melt butter in a large non-stick skillet over medium heat. Add green onions & cilantro. Sauté one minute. Add eggs, salt & pepper. Cook, WITHOUT stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened, but still moist; do NOT stir constantly. Remove from heat & gently fold in 1 1/2 cups of the cheese sauce & the cooked sausage.
3. Spoon about 1/3 cup of the egg mixture down the center of each tortilla; roll up; place seam side down in a lightly greased 13 x 9 inch baking dish. Pour remaining cheese sauce evenly over the tortillas. Sprinkle evenly with Monterey Jack cheese.
4. Bake at 350ºF for 30 minutes or until sauce is bubbly. Serve with desired toppings.
Directions Cheese Sauce:
Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, for 1 minute. Gradually whisk in milk. Cook over medium heat, whisking constantly, for 5 minutes or until thickened. Remove from heat & whisk in remaining cheese sauce ingredients.
Makes 4 cups
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Monte Cristo Casserole - Make-Ahead
Ingredients:
1 cup non-fat milk
6 eggs, or 1 1/2 cups egg substitute
2 - 12 1/2 oz. pkgs frozen french toast slices, thawed
8 ozs. deli ham, diced
8 ozs. deli turkey, diced
4 ozs. swiss cheese, grated
1/4 cup fresh parsley, snipped
1 tablespoon powdered sugar
2 cups fresh strawberries, sliced
1/2 cup strawberry ice cream topping
Directions:
1. Preheat oven to 375ºF.
2. Pour milk in a microwaveable container & heat until hot.
3. Whisk eggs in small bowl & add hot milk to eggs, blend.
4. Cut french toast into 3/4 inch cubes; place in a large bowl.
5. Pour egg mixture over bread cubes, toss gently, set aside.
6. Combine ham, turkey, cheese & parsley in a bowl.
7. Spray a 13 x 9 x 2 inch baking pan with cooking spray.
8. Layer half the french toast cubes with half the meat mixture in bottom of pan.
9. Repeat.
10. Let stand for at least 10 minutes (it can be held overnight). Set at room temperature for a few minutes before baking, or bake a little longer if it's cold.
11. Bake 30-35 minutes until golden brown & is set in center.
12. Cool 10 minutes.
13. Sprinkle with powdered sugar.
14. Slice strawberries.
15. Combine strawberries with strawberry ice cream topping in a small bowl.
16. Cut casserole into squares.
17. Serve topped with strawberry mixture. |
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Christmas Morn Sausage & Hashbrown Bake
Ingredients:
2 lbs bulk pork sausage
2 cups shredded cheddar cheese, divided
1 - 10 3/4 oz. can cream of chicken soup
1 cup sour cream
1 - 8 oz. carton French onion dip
1 cup chopped onions
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
salt & pepper to taste
1 - 30 oz. pkg shredded hashbrown potatoes, thawed
Directions:
1. In a large fry pan, crumble & cook sausage until thoroughly browned.
2. Drain grease out of pan, then further drain sausage on paper towel lined plate.
3. In a bowl, mix together 1 3/4 cup cheese & the next 7 ingredients.
4. Add potatoes & fold in gently.
5. Spread half of potato mixture into a greased shallow 3 quart casserole dish.
6. Top with sausage, then remaining potato mixture.
7. Sprinkle with remaining cheese.
8. Cover with foil & bake at 350ºF for 45 minutes.
9. Uncover & bake for 10 minutes more or until heated through & bubbly. |
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The Night Before - Breakfast Casserole
Serves 6
Ingredients:
6 large eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
2 slices white bread, cubed
1 lb sausage, browned
1 cup sharp cheddar cheese, shredded
Directions:
1. Beat eggs. Add milk, salt & mustard, mixing well.
2. Grease bottom of a 9 x 13 inch baking dish.
3. Place in layers of bread cubes, the sausage, then cheese.
4. Pour egg mixture over the top.
5. Refrigerate overnight.
6. Bake at 350ºF for 45 minutes.
7. Let stand about 5 minutes before cutting.
NOTE: For 8 people use 3 slices of bread & 8 eggs. |
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My Favorite One Dish Breakfast - Hashbrown Caserole
Ingredients:
2 lbs frozen hash browns
1/2 cup melted margarine
1 can cream of chicken soup
1 pint sour cream
1/2 cup chopped onions
2 cups grated cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
Directions:
Mix the above ingredients together. Bake in a 11 x 14 baking dish for 45 minutes at 350ºF or until brown on top. |
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Cook overnight - Western Omelet Casserole
Make in the Crockpot
Ingredients:
1 - 32 oz. package frozen hash browns
1 lb ham, extra lean, cooked & cubed
1 medium onion, diced
1 medium green bell pepper, diced
1 1/2 cups shredded Monterey jack cheese, or cheddar cheese
12 eggs
1 cup skim milk
1 teaspoon salt
1 teaspoon black pepper, or to taste
Directions:
1. Spray the inside of the crockpot with non-stick spray.
2. Place a layer of frozen potatoes on the bottom of the crockpot.
3. Add layers of ham, onions, green peppers & cheese, in the order listed.
4. Repeat the layering process two or three times, ending with a layer of cheese.
5. Beat the eggs, milk, salt & pepper together.
6. Pour over the layers. Cover & turn on LOW.
7. Cook for 10-12 hours, or overnight.
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Make the Day Before Christmas Breakfast Casserole
Ingredients:
7 slices white bread
8 ozs. cheddar cheese, shredded
6 eggs
3 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dry mustard
1/2 lb bacon, fresh crisp & thinly diced
1/2 lb mild sausage, fried crisp
Directions:
1. Trim crusts from bread, cut into cubes, cover bottom of a 12 x 7 inch casserole & sprinkle with cheese.
2. Beat eggs, add milk & mix well.
3. Stir salt, pepper & dry mustard into the egg mixture. Add bacon & sausage, stirring until well blended.
4. Pour over cheese, cover with foil & refrigerate overnight.
5. In the morning put into a 350ºF oven & bake for 50-55 minutes. |
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