Overnight French Toast Casserole
Serves: 16 squares
1/4 cup butter
3/4 cup brown sugar
1 1/2 cups milk
1 teaspoon vanilla
1 tablespoon powdered sugar
Enough to sprinkle Brown sugar, white sugar, & cinnamon
1 loaf French toast bread
butter, for spreading
Melt butter and then add brown sugar – stir until mixed. Spread butter/brown sugar mix into bottom of 9×13 pan.
Lay down a layer of french toast bread (cut off crusts if desired).
Beat eggs, milk, vanilla & powdered sugar. Ladle half of egg mixture onto bread. Sprinkle with brown sugar and cinnamon.
Spread thin layer of butter on one side of french toast bread for next layer (cut crusts if desired). Lay down second layer of bread, butter side up. Ladle remaining egg mixture on top. Sprinkle with white sugar and cinnamon.
Cover and refrigerate overnight.
In the morning, remove from refrigerator, uncover, and preheat oven to 350. Cook for 45 minutes. Before serving, drizzle with maple syrup and sprinkle powdered sugar on top.
Bacon, Egg & Cheese Biscuit Muffins
Prep Time: 5 mins Cooking Time: 20 to 25 mins
1 package biscuit dough (10 biscuits)
3 tablespoons milk
1/3 cup of shredded cheddar
4 slices bacon (we used turkey bacon and veggie bacon)
salt and pepper
Cook the bacon in a pan or in the oven until it’s almost done. Chop into small bits and set aside. (Note: if using veggie bacon do not cook it ahead – simply defrosted it and chopped it up.) Preheat the oven to 400 degrees. Whisk together eggs and milk, a pinch of salt and some cracked pepper to taste and set aside. Meanwhile, roll out each biscuit until it’s slightly bigger than the circumference of your muffin tin. Grease the muffin tin with cooking spray and push one biscuit into each muffin cup being sure to push it all the way down and to the sides. Leave the ridge hanging over the edge. Divide the cheese evenly in each of the biscuit cups and then pour egg in, filling each cup only 1/2 way. They will look empty but resist the urge to top them off. You must account for the biscuits puffing up – otherwise you’ll have a mess on your hands. Sprinkle bacon atop of the egg and bake for 10 to 12 minutes or until biscuits are golden and eggs are set. Use a butter knife to loosen each muffin and serve warm.
Note: if your egg does overflow, just let it bake the rest of the way and then remove the extra egg when you are loosening the muffins. They’ll still taste terrific.
– See more at: http://www.cookingwithmykid.com/recipes/bacon-egg-cheese-biscuit-muffins-veggie-option/#sthash.wJ21HRRN.dpuf
FRENCH TOAST BAKE
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
1. Melt butter in microwave & add brown sugar….stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan….spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup