Recipes for Breakfast

Today I am posting the recipes that I made for the Cheer initiation breakfast. I hadn't really thought about it until my sister was so kind as to warn me that I might be getting HATE blog comments from the foodies out there. I don't have any pictures of the finished product since I didn't think to take any that morning - I guess I was feeling pretty good to just be up and awake at 6:00 AM! I usually make this for Christmas morning breakfast or on some other "special" occasion. Enjoy!

French Toast Bake

12 slices good bread, cubed (I use Granny’s B’s - it works the best; I also cut off the top crust)
1 pkg. cream cheese (8 oz)
8 eggs
1 c. milk
1/2 c. real maple syrup

Arrange half of the bread cubes in a greased 9x13 baking dish. Top with cream cheese and remaining bread. In a bowl, whisk eggs, milk & syrup; pour over bread. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Cover and bake at 350 for 30 minutes.

Uncover; bake 20-25 minutes longer or until golden brown. Serve with Homemade Syrup.


Homemade Syrup

1 c. sugar
1/2 c. light corn syrup
1/4 c. water
1/2 tsp. ground cinnamon
1/2 c. cream (I use heavy cream)

In a small sauce pan mix all ingredients except cream. While stirring constantly boil mixture for 2 minutes. Remove from heat and stir in cream. Cool. Syrup will thicken as it cools. Serve slightly warmed.
Will keep in refrigerator for several months. Makes 1 1/3 c. syrup.


Holiday Breakfast Casserole

In a greased 9x13 pan spread two 12 oz packages of cubed hashbrown potatoes. Brush with 1 cube melted butter and sprinkle with Lawrey’s Season Salt. Bake @ 425 for 25 minutes.
Remove from oven and add:

1 lb. diced ham
2 c. grated Cheddar Jack cheese (I never measure, just sprinkle on to taste)
1/2 oz. Diced green chilies (I omit)
Combine the following and place on top of the ham/cheese/potato mix:
4 eggs
1 C. Milk
2 tsp. Salt

Bake @ 350 for 30-35 minutes