Stuffed Baked French Toast

So, I'd made Sheree Mowers' crepes for breakfast the other morning and they were DELICIOUS!! But then, I had a bunch of filling left over. What to do, what to do??? So I blended her crepe filling found here (added some crushed pineapple) and my fav baked french toast recipe from here and put them together! It was... I mean... There's just... Wow. It's a little more work that I like for make a head breakfasts, but I will certainly plan this for special occasions or double up the filling recipe whenever I make it. I sprinkled it with cinnamon then topped it with some strawberries that I'd cut up and sprinkled with sugar the night before. Craving...

Crepe's ala Sheree Mowers

Sheree brought some tasty chocolate chip cookies with her to the exchange, but since she got the recipe off a bag of chocolate chips, she didn't feel it warranted passing on. I thought they were great! If you want the recipe, I guess you'll just have to buy your own bag of Kroger brand chocolate chips! ;) I won't give her a hard time though, because she did get me the recipe for her crepes from our breakfast exchange. This is a little thicker filling than the crepes that Jayme had brought. They were both equally good, but you can try them out and see which you like better. I also liked that she served things separated- that way you can build your crepe just how you want it!

Crepes:

1 1/2 C flour

1 tbsp sugar

1/2 tsp salt

1/2 tsp baking powder

2 C milk

2 tbsp melted butter

1/2 tsp vanilla

2 eggs

Mix dry ingredients. Add the rest. Whisk until smooth.

Filling:

1 8 oz pkg cream cheese, softened

1 10-12 oz carton of Cool Whip, thawed

1/2 C powdered sugar (She adds more because she likes is sweet, but you can add more or less depending on how you like it)

Blend the cream cheese and powdered sugar, then add the Cool Whip. You can add lemon or orange zest for more flavor variety or you can add vanilla or crushed pineapple. Serve with your favorite fruit.

Fruity Crepes

We voted that Jayme Welly won first prize for presentation the night we did breakfast. Add to it the fact that she was about 35 weeks pregnant and just let off bed rest... I've been dying for this recipe to make for my family. It is sooo dang good! Crepes take a little time, but are certainly worth the effort.

1 1/2 C flour

1 tbsp sugar

1/2 tsp salt

2 C milk

2 tbsp melted butter

1/2 tsp vanilla

2 eggs

Mix dry ingredients. Add the rest. Whisk whisk whisk.

Filling:

1 box instant vanilla pudding, prepared according to box directions. Stir in your favorite fruit (bananas, strawberries, etc), then roll in prepared crepes! Serve with additional fruit, whipped cream, and chocolate and caramel sauce.

Ham and Egg Souffle

I am so proud of Brooke for making two different things! I usually can't help myself from bringing an extra dish and had one planned, but as those of you who were there know, it was just not in the cards for me that day. So, yay, Brooke, for stepping in for me without even knowing it! I couldn't get enough of this. It was so moist and fluffy and just the right kind of salty. I was surprised when she told me her secret was soda crackers! Genius! This will definitely be at the next brunch I host!

2 C coarsely chopped ham

4 eggs

20 soda crackers

2 C milk

2 C sharp cheddar cheese

Roll crackers into crumbs and set aside. Mix ham, cheese and cracker crumbs together. Beat eggs and milk together. Add all together and pour into a oblong, glass baking dish. Set a pan of water in the oven with the souffle. Bake at 350 degrees for 1 hour.

Baked French Toast

This is one of my favorite breakfasts. It was my favorite until I had a few of the things from the exchange. Like Brooke's Egg Bake, or Jayme's Crepes, or Audrey's scones... Way too much good stuff to choose from! This is prepared the night before so it's super nice to wake up, throw it in the oven, and go back to bed for another half hour. Admittedly, the apple topping takes more time than the Baked French Toast itself, but I've never made it without. The topping adds SOOO much more to the goodness. Trust me. Or be lazy and just put syrup on top. I'll never know. ;)

1/2 C butter

1 C brown sugar

2 tbsp maple syrup

1 loaf texas toast (bread sliced 1" thick){I've used regular sized bread in a pinch before and just put 3 layers instead of 2. Still incredible!}

5 eggs

1 1/2 C milk

1 tsp vanilla

Grease a 9x13" pan. Mix together melted butter, brown sugar and maple syrup. Pour into greased pan. Arrange bread slices into 2 layers on top of mixture. In a separate bowl, mix eggs, milk, and vanilla. Pour over bread slices, being careful to not miss any areas. Cover and refrigerate over night. Preheat oven to 350 degrees and bake for 30 minutes. Prepare apple topping while baking.

Topping:

4-5 green apples

3-4 tbsp butter

3-4 tbsp brown sugar

Core and slice apples. Saute in butter and brown sugar until soft. I like mine really soft, and if I start cutting the same time I put the toast in the oven, it's all done about the same time.

Spoon the apple topping over the baked french toast when it's done cooking. Sprinkle with brown sugar. Serve immediately.

Crustless Ham and Egg Tarts

These look super elegant- like something you'd pay $40 for and still be hungry after eating. But they are actually pretty simple and quite filling- Not to mention delicious! Jenn Fulton brought these and I've noticed that trend with her food- very sophisticated looking and tasting, but simple enough for real life! These would make a beautiful offering for any brunch buffet or as an hors d'oeuvre for a party.

2 tsp olive oil
12 thin slices ham {Jenn says deli ham rounds are the perfect size}
12 large eggs
12 medium cherry tomatoes
2 tbsp chives, finely chopped
3 tbsp Parmesan cheese

Preheat oven to 350 degrees. Lightly oil all the cups in a 12 cup muffin tin with the olive oil (cooking spray would also work). Line each muffin cup with a slice of ham. Leave the ends of the ham sticking out over the top slightly. Break one egg into each ham slice. Sprinkle with salt and pepper. Top with one sliced cherry tomato, a sprinkle of Parmesan and a sprinkle of chives.

Bake 18-20 minutes or until the egg has set. Let cool 5 minutes before removing tarts from the tin. Run a knife around each muffin cup to loosen and remove. Serve.

Note: This recipe can be done with scrambled eggs. Just scramble the eggs before pouring them into the ham.

Breakfast Bake

It really is amazing how many different egg bake recipes I seem to have! And they are all so very tasty and unique! My brother doesn't even like eggs and he likes this one! Just make sure to knife test this one- I pulled it out when the timer went off, but ended up having to cut off the edges to feed my starving family, then put the middle back in the oven! That doesn't usually happen...

1 can refrigerated crescent roll dough
1 pkg smoked ham, chopped
6 eggs
1/2 C cold milk
1/2 tsp pepper
1 C shredded cheddar cheese
1 C mozzarella cheese

Heat oven to 350 degrees. Unroll dough into the bottom of a 9x13" pan; press to cover the bottom of the dish, firmly pressing holes and seams together to seal. Sprinkle ham over crust. Beat eggs, milk and pepper with whisk until blended. Pour over ham and top with cheese. Bake 25 minutes or until center is set.

Again, we like to serve with maple. We also like maple on our spaghetti, topped with marshmallows and m&m's. {If you didn't catch that one, pick up the movie "Elf"}

Mom's French Toast

There are about as many variations of French toast as there are stars in the sky. But this one is my mom's, therefore, it is the best. My favorite syrup is boysenberry, which slightly resembles blood in this picture. Gross. Sorry about that. Didn't look that morbid before. Maybe you didn't notice until I pointed it out. If so, sorry. Try it anyway. With just maple.

4 eggs
2 tbsp sugar
1/4 tsp salt
1/4 tsp cinnamon {I double this}
1/8 tsp nutmeg {and this}
1/4 tsp vanilla {and this!}
1 1/2 C milk
18 slices of bread

Beat all ingredients together. Dip stale or frozen bread slices into batter, then place on hot griddle. Cook about 3 minutes on each side. To make them extra special, sprinkle with powdered sugar before serving.

German Pancakes

Most years, in the fall, my mom slaves all day in a hot kitchen to make the most amazing applesauce. She cans it, then stores it for when us kids come to visit and pilfer it. And I love her for it! Not because I like applesauce, because I really don't {it's a texture thing}, but because I LOVE this dish and it is not the same without her applesauce. Weird, right? Applesauce smothering a thick, hearty, buttery egg dish? But, oh my. Oh, my! It's been a while since I've been home when she's had any extra to steal, so we had to make do with store bought, second rate... :( If the applesauce weirds you out, it can also be served quite successfully with maple. Though, I think you should at least try it. I wonder what it'd taste like with apple-butter... BTW- don't you just love how the edges curl up the sides? Almost like it's trying to reach out and hug you!

5 tbsp butter

6 eggs

1 C milk

1 C flour

1/2 tsp salt

Preheat oven to 425 degrees. Melt butter in a 9x13" pan. Beat eggs just until evenly yellow. Beat in remaining ingredients just until smooth. Do not over beat. Immediately pour over melted butter. Bake for 15-20 minutes on lowest rack of oven. Serve warm with maple syrup or heated applesauce.

Breakfast Quiche

A tasty, fluffy egg bake to start your day off right. My mom made us a good breakfast almost every single day and even if it was just cereal we ALWAYS ate together. Whether we wanted to or not. Even if the company wasn't cool enough for my teenage tastes, the food was always fabulous! Case in point-

2 C cheese

favorite breakfast meat{ham, sausage, bacon, something else from a pig...}

6 eggs

1 C Bisquick

2 C milk

1/4 C Miracle Whip

In a greased 9x13" pan, spread a layer of cheese. Cover with a layer of meat, then another layer of cheese. Mix remaining ingredients in a blender for 30 seconds. Pour over cheese and bake at 375 for 25-30 minutes or until a knife comes out clean.

We like this with a little maple or taco sauce on top.

Ham and Cheese Brunch Squares

Oh, look! Another Easter recipe that thought it could escape! Breakfast is one of my top 3 meals of the day. Right after dessert and chocolate. This is Easter-y because I used leftover ham for it. Or it'd be good for an Easter brunch. Serves A-LOT. To serve even more, make in a cookie sheet, but keep an eye on the cooking times.

2-3 C shredded cheese
1 pkg shredded hash browns, thawed
8 oz cream cheese, softened
12 eggs (or 2 3/4 C liquid eggs)
1/2 tsp pepper
8 oz deli ham, coarsely chopped (or Easter leftovers, or sausage, or whatever breakfast meat you have around. Though, ham is my favorite. In case you make this for me some day.)
2 stalks green onion (optional.)
3 plum tomatoes (optional)

Preheat oven to 450 degrees. Spread hash browns into a greased 9x13" pan. Press gently into an even layer. Sprinkle half of the cheese evenly over the hash browns. Bake 13-15 minutes or until crust starts to brown and cheese is melted. Meanwhile, whisk cream cheese until smooth. Gradually add eggs and black pepper. Whisk until smooth{I kinda like the cream cheese to still be just a little chunky}. Slice green onions and cook with the ham over medium heat until hot. Sprinkle over the hash browns when they are done then pour the egg mixture over all. Bake 8-10 minutes longer until center is set. Top with remaining cheese and tomatoes.

Deviled Eggs

I, for one, LOVE deviled eggs. I think I ate six that night. I always go right for them when someone brings them to a potluck, but I am extremely partial to this recipe. I was put in permanent charge of bringing these to our massive extended family Easter dinners. Again, from my mom.

8 eggs

1 tsp sweet pickle juice

salt and pepper

1/2 tsp Worcestershire sauce

1/3 C miracle whip

Paprika

Boil eggs for 12 minutes, cool. Remove shells and carefully slice eggs in half. Carefully remove the yolks and put in a small bowl. Add remaining ingredients, except paprika. Stir until smooth. Spoon yolk mixture into egg halves, sprinkle with paprika. Keep refrigerated.

Egg Salad Sandwiches

This is what we'd eat for about a week after Easter, but I did NOT mind! I love hard boiled eggs and this is a great, easy way to use them.

6 hard boiled eggs
6 tbsp miracle whip
6 tsp sweet pickle relish

Peel the eggs, place them in a bowl and chop with a fork. Add remaining ingredients, stir together.

My husband doesn't even like miracle whip. At all. But he loves these sandwiches. They're great for lunch, though I usually will put the egg salad in a separate container for Matt to put on the bread when he's ready to eat, since he's not a fan of even slightly soggy bread.

Funny story- I only recently learned how to make a decent hard boiled egg. As in, the last year or two. For the first 4 or 5 years of our marriage our eggs were either under cooked or would stick to the shell like it was concrete. I could make 10 different kinds of cheesecake before I could boil an egg!! I still prefer to let Matt do it... my kryptonite. That and the grill.