Baked Stuffed French Toast

Bringing back one of my fav's

l loaf French bread, cut into eight 2" slices
1/4 cup margarine spread or butter, softened
1/4 cup cream cheese
1/2 cup raspberry jam
1 1/2 cups egg substitute or approx. 7-8 eggs
1 cup milk
1/2 cup sugar
3 tsp. cinnamon (divided)
1/4 c brown sugar
1/4 cup oats
2 T. flour
1/4 tsp. vanilla
Sliced almonds, optional

Create a pocket in each slice of the bread by cutting a horizontal slit about halfway through each slice. Set aside. In a bowl, combine the spread, cream cheese and jam and mix together. Spoon 2 T. of the jam mixture onto each slice of bread and lay it in the prepared baking dish. Set aside.

In a bowl, combine the egg, milk, sugar and 1/2 of the cinnamon and stir to combine. Pour over the bread evenly.

In another bowl, combine the brown sugar, oats, flour, remaining cinnamon, vanilla and nuts, if desired, and blend together with your hands until the mixture forms crumbs. Scatter the mixture over the bread. If you are baking today, wait until the egg is soaked up before you add topping.

Preheat oven to 325. Let the dish sit on the counter for 30 minutes, until 1/4 of the egg mixture has soaked into the bread. Turn over and let the other side of the bread soak for 30 minutes. Bake (uncovered) for 1 hour or until the egg mixture is no longer liquid and the toast is brown.

To freeze: Cover with heavy duty foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before baking as directed above. Serve with cool whip. 
Label:  Thaw at room temperature.  Bake uncovered at 325 for 1 hour or until the egg mixture is no longer liquid and the toast is brown.  Serve with cool whip. 

Crockpot Breakfast Casserole

1 26 oz frozen hashbrowns
12 eggs
1 c milk
1 T ground mustard
1 16 oz roll ground sausage
Salt & Pepper
16 oz bag shredded cheddar cheese

1.  Spray crockpot with pam.  Evenly spread hashbrowns on the bottom.
2.  Whip eggs slowly with a whisk.  Add milk.
3.  Blend in dry mustard.
4.  Add plenty of salt and pepper. Set aside.
5.  Brown sausage.  Add on top of hashbrowns.
6.  Add  cheese and stir the mixture well.
7.  Pour the egg mixture over everything and mix with a wooden spoon.  Spread everything out evenly.
8. Turn the crockpot on low for 6-8 hours.

Breakfast McBiscuits

The return of a favorite of Connie & her family!

2 packages Grands flaky biscuits, baked
cooked meat of your choice - bacon, sausage or Canadian bacon (ham)
Scrambled eggs
Cheese slices (cheddar or American)

Split baked biscuits and layer with your choice of above ingredients. For example, layer egg, bacon and cheese or sausage and cheese or just scrambled egg and cheese. Whatever you like! Wrap individually, label and freeze. To serve, place thawed foil-wrapped biscuit in oven at 400 degrees for 20 min. or just microwave thawed biscuit for approximately 20-30 seconds.

Baked Stuffed French Toast

l loaf French bread, cut into eight 2" slices
1/4 cup margarine spread or butter, softened
1/4 cup cream cheese
1/2 cup raspberry jam
1 1/2 cups egg substitute or approx. 7-8 eggs
1 cup milk
1/2 cup sugar
3 tsp. cinnamon (divided)
1/4 cup brown sugar
1/4 cup oats
2 T. flour
1/4 tsp. vanilla
sliced almonds, optional

Create a pocket in each slice of the bread by cutting a horizontal slit about halfway through each slice. Set aside. In a bowl, combine the spread, cream cheese and jam and mix together. Spoon 2 T. of the jam mixture onto each slice of bread and lay it in the prepared baking dish. Set aside.

In a bowl, combine the egg, milk, sugar and 1/2 of the cinnamon and stir to combine. Pour over the bread evenly.

In another bowl, combine the brown sugar, oats, flour, remaining cinnamon, vanilla and nuts, if desired, and blend together with your hands until the mixture forms crumbs. Scatter the mixture over the bread. If you are baking today, wait until the egg is soaked up before you add topping.

Preheat oven to 325. Let the dish sit on the counter for 30 minutes, until 1/4 of the egg mixture has soaked into the bread. Turn over and let the other side of the bread soak for 30 minutes. Bake (uncovered) for 1 hour or until the egg mixture is no longer liquid and the toast is brown.

To freeze: Cover with heavy duty foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before baking as directed above. Serve with cool whip. 


Label:  Thaw at room temperature.  Bake uncovered at 325 for 1 hour or until the egg mixture is no longer liquid and the toast is brown.  Serve with cool whip. 

Breakfast McBiscuits

2 packages Grands flaky biscuits, baked
cooked meat of your choice - bacon, sausage or Canadian bacon (ham)
Scrambled eggs
Cheese slices (cheddar or American)

Split baked biscuits and layer with your choice of above ingredients. For example, layer egg, bacon and cheese or sausage and cheese or just scrambled egg and cheese. Whatever you like! Wrap individually, label and freeze. To serve, place thawed foil-wrapped biscuit in oven at 400 degrees for 20 min. or just microwave thawed biscuit for approximately 20-30 seconds.

Breakfast Burrito

4 small potatoes, par boiled
1/2 pkg. bacon, cooked and crumbled
2 cups ham, diced (approx.)
1/2 onion, chopped
6 eggs or egg substitute
Cheddar Cheese
8 tortilla

Par boil the potatoes and then dice into small cubes OR my hubby likes to dice the potatoes first and then he bakes them in the microwave for about 10 minutes or so, just until they are soft but still a little crunchy. Scramble the eggs separately, then mix above ingredients together (except cheese and tortilla's) in a large frying pan or skillet until everything is mixed and cooked to your liking. (approx. 15 minutes).
Fill 8 tortilla's with the mix, sprinkle cheese on top of mix, roll tortilla and serve with hot sauce, or wrap in foil or other dish and freeze for later.
If frozen - bake in 350 oven for 20-30 minutes just to heat through.

*We like to use the uncooked tortilla's, if you use these be sure to cook your tortilla before you fill them with the mix.

Freezer Hash Brown Casserole

4 eggs
1 1/2 C. hash brown potatoes
6 oz. evaporated milk
1 C. shredded cheddar cheese
1/2 tsp. salt
1/2 C. diced Onion
1/4 t pepper
1/2 C. diced green Pepper (or red and green)
1/2 C. shredded zucchini
dash cayenne pepper
1/2 C. diced ham

Mix eggs and milk together in a bowl. Add eggs and the remaining of the above ingredients into a one gallon freezer zip lock bag and seal the bag, removing all excess air and freeze. To serve thaw completely in refrigerator and put into a greased 9 x 9 dish. Bake uncovered in 350 degree oven for 45-50 minutes or until a knife inserted comes clean.