Make-Ahead Breakfast Casserole

Prepare this simple and quick breakfast casserole the night before and you will have a delicious hearty meal waiting for you in the morning. This casserole has all your favorite breakfast standbys ham, eggs, cheese, toast and veggies.

Serves: 10

Ingredients
6 slices bread, cut in cubes
2 cups mild cheddar cheese, grated
1 cup cooked, cubed ham
1/4 cup green pepper, finely chopped
1/2 cup onion, finely chopped
6 eggs
3 cups milk

Instructions
1.Mix bread, cheese, ham, bell pepper, and onion; spread in a 13x9x2-inch baking dish, treated with nonstick spray.

2.Whisk eggs and milk, and pour over top.

3.Cover dish with foil and freeze. (or make in the evening, refrigerate overnight and bake in the morning.)

4.To prepare for serving, thaw dish, and bake uncovered in a preheated 375 degree oven until eggs are set.

Oatmeal Waffles

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1 cup quick-cooking rolled oats
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 eggs, slightly beaten
• 1 1/2 cups milk
• 6 tablespoons butter, melted
• 1/4 cup brown sugar

DIRECTIONS
In large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt. Stir in eggs, milk, butter and brown sugar until blended. Pour batter on to preheated, lightly greased waffle iron. Close lid quickly; do not open during baking. Use fork to remove baked waffle. Top with fresh fruit and yogurt, maple syrup, or peanut butter.

Overnight Pull Aparts

12 to 16 frozen white roll dough (still frozen, I use 16)

1 (3.4 oz.) package vanilla instant pudding

¼ cup sugar

¼ cup dried cranberries

1 orange ring, grated

½ cup butter or margarine, melted

Frosting (recipe below)

Sprinkle cranberries in the bottom of a greased bundt pan. Arrange rolls evenly in pan. Mix sugar and dry pudding together and sprinkle over rolls. Combine orange rind with melted butter and spoon over rolls. Cover pan with sprayed plastic wrap. Place pan in cold oven overnight (8 to 10 hours). Remove rolls from oven. Preheat oven to 350 degrees. Remove plastic wrap from pan and bake for 25 min. Immediately invert pan onto a serving platter. Cool slightly and drizzle with frosting.

Frosting

1 cup powdered sugar

1 tablespoon melted butter

2 tablespoons fresh orange juice

To make the same thing in a cinnamon version you can use:

¾ chopped nuts in place of the cranberries

4 oz package of butterscotch pudding in place of vanilla pudding and sugar

½ cup packed brown sugar and 2 teaspoons cinnamon in place of the orange rind

Then you don’t even need the frosting, but if you really want it use milk in place of the orange juice.

Baked French Toast

This is a very yummy and easy way to get breakfast done on Christmas Eve!

Ingredients

1 loaf French bread
6 eggs
2 cups milk
1 1/2 cups half & half
2 teaspoons vanilla extract
1 teaspoon cinnamon
3/4 cup butter
11/3 cups packed brown sugar
3 Tablespoons light corn syrup

Directions

Coat a 9x13 baking dish with nonstick cooking spray. Arrange bread slices in bottom of pan; set aside. In a large bowl, beat together eggs, milk , half and half, vanilla and cinnamon. Pour over bread slices, cover and refrigerate overnight. The next morning, preheat oven to 350 degrees. In a small sauce pan combine butter, brown sugar and corn syrup. Heat until bubbling. Pour over bread and egg mixture. Bake uncovered for 40 minutes. Serve with butter, syrup and powdered sugar. Makes 8-10 servings.

Creme Brulee French Toast

This is not for the Non-Sugar lover! It is very sweet, but makes for a great Christmas morning breakfast! It is very, very good, especially if you like Creme Brulee!



Creme Brulee French Toast

1/2 cup butter
1 cup brown sugar
2 TBSP corn syrup
1 loaf of Texas toast (thick sliced bread)
5 eggs
1 1/2 cups half and half cream
1/4 tsp salt
1 tsp vanilla

in a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture into large, greased jelly roll pan (cookie sheet) Spread to cover completely. Place 12 slices Texas toast bread in a single layer to cover pan. mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350 degrees for about 30 minutes. remove from the pan and serve. If not serving immediately, turn each slice over( this will prevent bread from sticking to the bottom of the pan.)

Creme Brulee syrup

1/2 cup of butter
1 cup buttermilk
1 cup sugar
2 TBSP white corn syrup

boil together over medium heat for 7-10 Minutes stirring constantly

after you remove from the heat
add:
1 tsp vanilla
1/2 tsp baking soda

Pumpkin Scones

Ingredients:

Scones
• 2 cups all-purpose flour
• 7 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• Squeeze of fresh orange juice, if you have it
• ½ teaspoon vanilla
• 6 tablespoons cold butter
• 1/2 cup canned pumpkin
• 3 tablespoons half-and-half
• 1 large egg

Powdered Sugar Glazze
• 1 cup powdered sugar
• 1 tablespoon powdered sugar
• 2 tablespoons whole milk

OR

Spiced Glaze
• 1 cup powdered sugar
• 3 tablespoons powdered sugar
• 2 tablespoons whole milk
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 pinch ginger
• 1 pinch ground cloves

Directions
TO MAKE THE SCONES:.

Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.

Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.

Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

TO MAKE THE PLAIN GLAZE:.
Mix the powdered sugar and 2 tbsp milk together until smooth.
When scones are cool, use a brush to paint plain glaze over the top of each scone.

AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.
Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Halloween Pancakes

So I know this post will be outdated now... but we had SO much fun making them, I thought I would post it anyway. Maybe you can keep it on the list for next year.

Ingredients:

Bisquick

Food Coloring

Chocolate Chips

I just made a batch of pancakes from Bisquick (but obviously you can use any recipe you want.) Then I put about 1/2 cup in another bowl. I put orange food coloring in the big bowl and green in the little bowl. (THANK YOU fall food coloring!)

Then I poured the orange batter like normal on the pan and used a spoon to scoop a little green. Some turned out much better than others. Then I made a face out of chocolate chips! SOOO much fun!

Easy Sunday Morning Pancakes

1 c flour
2 TB sugar
2 tsp baking powder
1/2 tsp salt

Mix together.

1 egg, beaten
1 tsp vanilla
1 c milk
3 TB butter, melted

Mix together.

Make a well in the middle of the dry ingredients. Add the wet ingredients. Stir until combined. Cook pancakes by 1/4 cup-full over medium heat. Makes about 8-10 pancakes.