Breakfast

BAKED FRENCH TOAST CASSEROLE Paula Deen

1 loaf French bread
8 large eggs
2 cups half-n-half
1 cup milk
2 Tbsp sugar1 tsp. vanilla
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Dash salt

Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Make Praline topping (see below) and spread evenly over the bread. Bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans 2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg 
Combine all ingredients in a medium bowl and blend well.


BREAKFAST TORTILLA

Scramble eggs with bacon or sausage, tomatoes, green peppers, green onions, or anything you like. Put mixture into flour tortilla, sprinkle with cheese and mild salsa. Roll up and Eat.


CLASSIC WAFFLES

4 eggs, separated
1 cup milk
¼ cup butter or margarine, melted
½ tsp. salt (optional)2 cups flour
1 Tbsp. sugar
2 tsp. Baking Powder
1 tsp. Vanilla

Beat egg yolks and sugar in a bowl until light. Add cooled melted butter, milk, and vanilla extract. Add flour, baking powder and salt and beat well. Beat egg whites until stiff and gently fold into batter. Cook in waffle maker. Makes about 12 waffles.


EGG & CHEESE PUFFS

1 lb. bacon
1 (16 oz) cottage cheese
1 lb. Monterey Jack cheese
2 (4 oz) cans diced green chiles
10 eggs, beaten½ cup flour
½ cup butter, melted
1 tsp. baking powder
½ tsp. salt

Cook bacon and crumble. Set aside. Slightly beat eggs, then add cottage cheese, grated Monterey Jack cheese, drained green chiles, and bacon. Cover and refrigerate overnight.

In the morning, add flour, butter, baking powder, and salt. Spoon into lightly greased muffin pans. Bake at 350 for 25 to 30 minutes, until golden brown. Makes 24.

To add variety, you could add sausage and/or green onions. You can serve it with a side of salsa.


FAMILY’S FAVORITE PANCAKES

1 ¼ Cup Sifted Flour
3 tsp. Baking Powder
1 Tbsp. Sugar
½ tsp. Salt1 Cup Milk
2 Tbsp. Oil or melted Butter
1 Egg

Heat Griddle on stove. Combine all ingredients. First the dry and then the wet ones. Cook on Griddle. Serve with Jam, Syrup, or powdered sugar.


NANIE’S FAVORITE WAFFLES

1 ¾ Cup flour
3 tsp. Baking powder
½ tsp. Salt
2 beaten egg yolks1 ¼ cup milk
½ cup shortening
2 stiff beaten egg whites

In mixing bowl combine flour, baking powder, and salt. Make a hole in the center and add egg yolks, milk and shortening. Stir. In separate bowl, beat egg whites until stiff, fold into flour mixture. Pour into waffle iron and bake.


SUPER BREAKFAST CASSEROLE

6 Eggs
1 Cup Milk
6 oz. cheddar cheese1 lb. Sausage or Bacon
Hash Brown Patties, frozen

Line an 8x8 baking dish with frozen hash browns. Sprinkle hash browns with fried, drained and crumbled sausage or bacon. Mix together eggs and milk; pour over meat and hash browns. Top with grated cheese. Best if prepared night before and refrigerated. Cook at 350 for 45 minutes to an hour. Makes 4 to 6 servings.


SWEDISH PANCAKES

½ Cube butter
4 Eggs
3 Tbsp. Sugar2 Cups Milk
1 Cup Flour

Put butter in 9 x 13 baking dish and turn oven to 400. Combine remaining ingredients, beat well. When butter in pan is sizzling, remove from oven, add batter and return to oven for 20 -25 minutes. Cut into squares. Serve with powdered sugar or syrup. Watch carefully.