Baked French Toast w/ Almond Syrup
- 3 cups of milk
- 6 eggs
- 2 tsp. of vanilla
- 2 tsp. of nutmeg
2 tsp. of cinnamon
- 1 loaf French style bread (This will be cut diagonal)
Corn flake crumbs
- 1 cup of melted butter
Prepare the night before by mixing all wet ingredients and soaking bread overnight. The next morning, preheat oven to 450 degrees and spray large jelly roll pan with Pam. Sprinkle cornflake crumbs on both sides of bread and drizzle melted butter over top. Bake for 15 minutes each side. Serve with homemade Almond syrup.
1 cup of water to 2 cups of sugar; bring to a boil for approximately 5 minutes. Remove from heat and add one stick of butter and 1 teaspoon of almond extract. You can also add a small pinch of cinnamon. This
syrup is very thin but delicious.
- 6 cups of rolled oats
- 1 cup of wheat germ
- 1 cup of salted and roasted sunflower seeds
- 1 cup of walnuts or pecans
- 1/2 cup of Canola oil or other vegetable oil
- 1/4 cup of honey
- 1/4 cup of brown sugar
- 1 tbsp. of vanilla
Mix the dry mixture together in large baking pan and sprinkle heavily with the cinnamon.
Mix the moist mixture together in measuring cup and heat in microwave for approximately one minute.
Stir vanilla into oil/honey mixture and pour over dry ingredients. Mix thoroughly and bake in 325 degree oven for 50 to 60 minutes. After removing from oven be sure and stir to keep the flakes from sticking together. After your granola has cooled keep in an airtight container or freeze in portion size bags. Serve with fresh fruit and vanilla yogurt.
Mix for two minutes:
- 1 1/2 cups of Bisquick mix
- 6 eggs
- 1 tsp. of white pepper
- 3 cups of milk
- 1 tsp. of salt
- 1tbsp. of dry mustard
- 1 bag frozen oriental vegetables, defrosted and drained
- 2 cups shredded cheddar cheese
Spray two quiche baking dishes with Pam. Place vegetables at the bottom and pour your egg mixture over the top. Cover and put in the refrigerator overnight. Before baking put cheese on top. Bake at 350 degrees fro 50 to 60 minutes. Remove from oven and let rest 10 minutes. Serves 10.
Egg Cups Piquant
- 2/3 cups of mayonnaise
- 1 tsp. of Worchestershire sauce
- dash of salt and pepper
- 1 cup of milk
- 1 cup of shredded cheddar cheese
- 8 eggs
In small saucepan combine mayonnaise, Worchestershire sauce, salt and pepper. Add milk gradually, stirring till smooth. Add cheese and cook over low heat, stirring constantly until cheese has melted and mixture is thick and smooth, about 5 minutes. Put two heaping tablespoons in the bottom of 4 baking (oval) cups. Break two eggs into each cup. Place in shallow pan; pour hot water into the pan to a depth of 1 inch. Bake in slow oven 325 degrees about 25 minutes.
Eggs Florentine Frittata – 8 Servings
- 9 eggs
- 2 cups low-fat cottage cheese
- 1/4 pound (1 cup) shredded cheddar
- 1/2 cup feta cheese, crumbled
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 2 packages (10 ounces each) frozen chopped spinach, thawed and water squeezed out
- 1 sweet red pepper, seeded and thinly sliced
Bake: 375 degrees for 45 minutes. Heat oven to 375 degrees. Lightly coat either 2 pie pans or 1 13x9x2-inch baking dish with nonstick cooking spray.
Whisk together eggs, cottage cheese, cheddar cheese, feta cheese, nutmeg, white pepper and salt. Stir in spinach. Pour egg mixture into prepared baking dish. Arrange red pepper strips on top.
Bake in 375 degree oven for 45 minutes or until mixture is set. Cool slightly on wire rack
OVEN BAKED OMELET – 6 Servings
- 6 eggs
- ½ cup low-fat cottage cheese
- ½ cup sour cream
- 1 cup shredded Monterey jack cheese
- 1 cup shredded cheddar cheese
- ½ tsp salt
- 1 tsp. dried mustard
- 1 tablespoon each of green pepper, red pepper and onion.
Mix the first three ingredients with a whip. Spray 9 pie pan with no-stick cooking spray. Spread cheeses in pan . Pour egg mixture over cheese. Bake @ 350 degrees for 35 to 45 minutes.
SAUSAGE PIE – 12 Servings
- 1 ½ cup salsa
- 2 cups grated cheddar cheese or Monterey jack cheese or a mixture
- 1 tbsp. oil
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 1 lb. bulk sausage (can be Turkey sausage
- 1 pk. Taco or Burrito seasoning
- ½ cup water
- 12 eggs, slightly beaten
- 1 ½ cups sour cream
Saute onion and green pepper in oil in large frying pan until transparent. Remove from pan. Saute sausage in same pan until lightly browned and drain well. Add seasoning, stir and add water and blend well over medium heat. Cook together 3 to 4 minutes. Add onion and peppers and cook together to blend flavors. Remove from heat. This mixture can be prepared the day before and stored in refrigerator.
Spray quiche pans with cooking spray. Spread half of salsa in each pan. Divide sausage mixture and spread over salsa. Top each with 1 cup of cheese. Beat eggs and sour cream, pour over sausage mixture. Bake at 375 degrees 45 to 50 minutes until puffy and knife inserted in center comes out clean.
You might want to freeze one of the pans for later use as this will make 8 servings from one pan.
BACON CHEESE FRITTATA – 6 Servings
- 1 cup (4 oz.) shredded cheddar cheese
- 6 egga
- 1 cup milk
- 2 tbls butter melted
- 1/2 tsp salt
- 1/4 tsp. pepper
- 1/4 cup chopped green nions
- 5 bacon strips cooked crisp and crumbled
Beat eggs, milk, butter, salt and pepper together and pour into a greased 8″ pie pan or baking dish. Sprinkle with onions, bacon and cheese. Bake uncovered at 350 degrees for 25 to 30 minutes or until knife inserted near center comes out clean.
BAKED FRENCH TOAST WEDGES
- 4 whole English muffins cut into 1 inch cubes
- 3 large eggs
- 1/2 cup sugar
- 1 tsp. cinnamon
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1 2/3 cups half and half or whipping cream
- 2 tbls. butter melted
- 1/8 tsp. freshly grated nutmeg
Spray 10 ” or deep dish pie plate with non-stick cooking spray. Arrange muffins in a single layer in dish. Beat together eggs with sugar and cinnamon and stir in vanilla and salt. Mix well. Add half and half and melted butter mixing all ingredients. Pour over muffins and press down to moisten with liquid. Sprinkle nutmeg evenly over mixture. Cover and refrigerate overnight.
Bake in 350 degree oven for 40 to 45 minutes or until puffed and golden rown. Cool at least 10 min. before serving. Serve warm with maple syrup or Strawberry Topping.
Combine 1 1/4 cups thinly sliced strawberries w/strawberry jam or current jelly and either an almond flavored liqueur or orange juice. Cover and cook for 1 minute in microwave or until warm.