Mazda means this one, although it didn't originate with me. Someone else posted it here years ago...but I use the frozen, shredded potatoes instead of the biscuits.
Breakfast Casserole
Preheat oven to 350 degrees
1 Can crescent rolls or **shredded potatoes, frozen
1 Roll sausage (use any flavor sausage,
maple is very good)
2 C shredded sharp cheddar cheese
4 Eggs (**more like 8 large ones)
¼ C milk
Salt and pepper to taste
Spread crescent rolls or potatoes (no need to defrost if you're storing this overnight) in 9x12 pan
Fry sausage and drain, crumble and put on top of rolls/potatoes
Sprinkle cheese over sausage
Mix eggs, milk, salt and pepper
Pour egg mixture over cheese
Bake at 350 for 20 - 30 minutes or until firm. If you refrigerate this overnight, test the center like you would for a quiche. The time given is too short if the whole thing is cold when put into the oven, but I've never written down how long it actually takes.
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Impossible Breakfast Pie
6 Eggs
2 cup Milk
1 tsp Dry mustard
1 cup Bisquick
1/2 tsp Oregano leaves
1 lb Sausage
1 cup Cheese, cheddar, shredded
Brown and drain sausage. Mix all ingredients together and cover.
Refrigerate overnight.
Preheat oven to 350. Pour into greased 2-qt. casserole; bake until knife
inserted in center comes out clean, about 1 hour.
[Note: I don't do the overnight thing. I just mix it all together & bake right away.]
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Again, copied from someone here.
Monte Cristo Casserole
Yield: 12
1 c nonfat milk
6 eggs (or 1½ c egg substitute)
2 pkg frozen French toast, slices,thawed (12½ ounce size)**
8 oz deli ham, diced
8 oz deli turkey, diced
4 oz swiss cheese, grated
¼ c fresh parsley, snipped
1 Tbl powdered sugar
2 c fresh strawberries, sliced
½ c strawberry ice cream topping**
1. Preheat oven to 375F.
2. Pour milk in a microwaveable container and heat until hot.
3. Whisk eggs in small bowl and add hot milk to eggs, blend.
4. Cut French toast into ¾ inch cubes; place in a large bowl.
5. Pour egg mixture over bread cubes, toss gently, set aside.
6. Combine ham, turkey, cheese and parsley in a bowl.
7. Spray a 13x9x2 inch baking pan with cooking spray.
8. Layer half the French toast cubes with half the meat mixture in bottom of pan.
9. Repeat.
10. Let stand for at least 10 minutes (It can be held overnight.) Set at room temperature for a few minutes before baking-or bake a little longer if it's cold.
11. Bake 30-35 minutes until golden brown and set in center.
12. Cool 10 minutes.
13. Sprinkle with powdered sugar.
14. Slice strawberries.
15. Combine strawberries with strawberry ice cream topping in a small bowl.
16. Cut casserole into squares.
17. Serve topped with strawberry mixture.
**I just use plain bread instead of the frozen french toast - works fine. I also substituted low-sugar strawberry preserves for the ice cream topping.
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DH really likes pumpkin, so in the fall I occasionally make these on the weekends.
Pumpkin Pancakes (from Libbys)
2 c all-purpose flour
2 Tbl packed brown sugar
1 Tbl baking powder
1¼ tsp pumpkin pie spice
1 tsp salt
12 fl oz CARNATION Evaporated Milk
½ c LIBBY'S 100% Pure Pumpkin
¼ c water
1 large egg
2 Tbl vegetable oil
Pumpkin Maple Sauce (recipe follows)
Chopped nuts (optional)
COMBINE flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl. Combine milk, pumpkin, water, egg and 2 tablespoons oil in small bowl; mix well. Add to flour mixture. Stir just until moistened; batter may be lumpy.
HEAT griddle or skillet over medium heat; brush lightly with oil. Pour ¼ cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking for 1 to 2 minutes. Repeat with remaining batter. Serve with Pumpkin Maple Sauce and nuts.
FOR PUMPKIN MAPLE SAUCE
HEAT 1 cup maple syrup, 1¼ cups LIBBY'S 100% Pure Pumpkin and ¼ teaspoon ground cinnamon or pumpkin pie spice in small saucepan until warm.
One large can of pumpkin leaves you with some excess for these two recipes. I tend to use all of what's leftover (after measuring for the pancakes) for the sauce.
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Blueberry French Toast
from Wilderness Lodge
Serving Size: 4
8 oz loaf French bread
1 c fresh blueberries
2 c milk
3 eggs, large
¼ tsp vanilla extract
¼ c sugar
¼ tsp cinnamon
2 Tbl butter
Cut bread diagonally into 1½ slices. Cut a 2 slit 1 deep in top of each slice to make pocket. Divide berries into 8 portions; fill pockets with berries. Whisk together milk, eggs, sugar & vanilla. Combine addl ¼ cup sugar & cinnamon. Set aside. Soak bread in egg 30 60 seconds. Melt 1 Tbl butter over medium heat. Cook 4 slices until golden, turning once 4 to 5 min. Plate & keep warm while repeating with remaining butter & slices. Sprinkle with cinnamon sugar & serve.
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Quick Cobbler
2 Tbl sugar
½ c flour
½ c milk
1 tsp baking powder
2 c fruit
Combine all ingredients, except fruit. Grease a 9x9 pan & pour in batter. Add fruit to top & bake at 350 for 40 min.
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Clydes Coffee Cake
2 c flour
1½ c sugar
¼ tsp salt
¼ lb butter, melted
2 tsp baking powder
1 egg
½ c warm water
1 tsp vanilla
Combine flour, sugar, salt & butter. Reserve 1 cup for crumbs. Add baking powder, egg, water & vanilla. Mix only until moist. Pour in greased 8x8 pan. Bake at 350 for 30 minutes. Double to make 3 dozen cupcakes.
[NOTE: Clyde was a good friend of my parents' & an amazing cook! He came up with this recipe so it bears his name. I like to make it into cupcakes for brunches or when I need to take something to the Easter breakfast thing at church. I have to say, though, that while it's good any time I do prefer it warm with a glass of milk.
]
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This one is just a combination of several recipes I'd read, but was too lazy to do properly. LOL However, it's something both kids ask for...they're the ones who named it.
Killer French Toast
2 eggs
½ tsp orange zest
1 tsp vanilla
2 Tbl orange juice
sliced bread
½ c milk
½ tsp cinnamon
raspberry jam/preserves
cream cheese, room temp
confectioners sugar (opt)
Spread a bread slice with cream cheese & another with the jam for each sandwich. (This works best with a thick jam.) Put the orange zest, vanilla, OJ, cinnamon & milk into a bowl. Add the eggs & whisk well. Dip a sandwich on each side & put on a hot griddle. Flip to cook both sides. Serve as is or sprinkle with confectioners sugar. (Although DH pours maple syrup on his...the rest of us think it's too sweet for that!)
