Overnight Creme Brûlée French Toast Bake

6 Tbs butter

3/4 c packed brown sugar (light or dark brown)

2 Tbs maple syrup (real or pancake; or corn syrup)

6 to 8 1-inch thick slices French bread, cut into 3/4-inch cubes (not the crusts)

4 large eggs

1 c half-and-half

1 Tbs vanilla extract

1/4 tsp salt

Sweetened whipped (+ fresh strawberries or raspberries as desired)

Add butter, brown sugar, and maple syrup to a microwave-safe bowl and microwave for 1-2 minutes, until the sugar is dissolved.  Stir to combine.  

Lightly grease a 9X13 inch pan with cooking spray.

Spread the brown sugar mixture in the bottom of the pan and arrange the bread cubes in a single layer over the top.

In a bowl or liquid measuring cup, whisk together the eggs, half-and-half, vanilla and salt.  Pour the mixture evenly over the bread cubes.  Cover the pan and refrigerate overnight (8 to 10 hours).

Remove the pan, uncover, and place in the cold oven.  Preheat the oven to 350℉.  Once the oven reaches temperature, bake for 30-35 minutes, until the bread is golden and the caramelly syrup is bubbling (alternately, you can bake for 20 minutes and then, using a large, flat spatula, flip the bread pieces and bake for another 10-15 minutes).

Serve warm with sweetened whipped cream and fresh berries.

From Mel's Kitchen Cafe

TikTok Ramen

6 ramen packets (discard spice packet)

6 Tbs butter

6 garlic cloves

2 Tbs ginger

3/8 c soy sauce

3/8 c water

3 Tbs brown sugar

1 Tbs Sriracha sauce

4 green onions

6 eggs

Everything seasoning

Bring a large pot of water to a boil, whisk together the soy sauce, water, sugar, and Sriracha and set aside.

Boil the ramen noodles for 2 minutes.  Drain and set aside.

Melt butter in a large skillet over medium heat.  When the butter is bubbly, add the garlic and ginger and cook for 1 minute.  Increase heat to medium high and add the soy sauce mixture.  Cook until bubbly (about 1 minute).  Add the noodles and stir to coat completely.

Reduce the heat to medium and push the noodles to one side of the pan.  (You might need to add more butter at this point.)  Carefully crack the eggs into the pan, cook until done.  Divide the noodles and eggs among 6 (or 7) bowls, sprinkle with green onions and Everything seasoning.

From Our Best Bites

Sausage Croissant Casserole

1 lb. breakfast sausage
1 tsp dehydrated onion
1 tsp mustard powder
1/2 tsp garlic powder
6 large, stale croissants
4 large eggs
1 c milk
1 tsp kosher salt
1 tsp green Tabasco sauce
1/4 c chopped green onions
2 c (8 oz.) shredded sharp cheddar cheese

Spray 9 x 13 baking dish with cooking spray, set aside.

Crumble the sausage into a large skillet and cook over medium heat, stirring frequently.  When the sausage is about halfway cooked, add the spices and stir to combine, cooking until sausage is completely browned.

While the sausage is cooking, slice the croissants in half lengthwise and place the bottoms on the prepared pan.  Top with the sausage mixture, then sprinkle with green onions and cheese.  Top with croissant tops.

In a blender, combine milk, eggs, salt, and tabasco sauce.  Blend until smooth, then pour over croissants, cover tightly with foil, and refrigerate overnight or 6-8 hours.

Bake, covered, for 30 minutes at 350.  Remove foil and bake for another 20-30 minutes or until cheese is bubbly and the top is golden brown.  Allow to stand for 10 minutes before serving.


From Our Best Bites

Egg Cheese & Sausage Casserole

1 lb sausage, browned and drained
2 slices bread, cut into small pieces
1 c shredded cheddar cheese
6 eggs
2 c milk
1 tsp salt
1 tsp dry mustard


Preheat oven to 350.  Layer bread, sausage, and cheese in 9 X 13 pan.  Beat eggs.  Add mustard, salt, and milk.  Pour over bread, sausage and cheese.  Bake 35-45 minutes.


From Marjorie Starliper

Dutch Babies

1/2 c butter
5 eggs
1 1/2 c milk
1 1/4 c flour


Put butter into a Dutch oven.  Melt butter by preheating oven to 425 degrees. 

Meanwhile, beat eggs with a whisk in a mixing bowl.  Add milk and flour, blend with eggs.

When the butter in the oven has melted, pour the egg mixture into it.  (Do not mix, just pour right on to the butter.)

Bake for 20 minutes at 425.  The Dutch babies will be fat and fluffy when you pull them out of the oven.  Sprinkle with powdered sugar and/or syrup.


From Rachael Aveytua

Chili Cheese Souffle Squares

8 Tbs butter
1/2 c flour
1 tsp baking powder
dash of salt

10 eggs
7 oz. green chiles
2 c cottage cheese
1 lb monterey jack cheese, shredded (can use pepperjack cheese, too, or a combination thereof)


Slice butter into large chunks and place in a 9 x 13 pan.  Place in oven and preheat to 400 degrees.  (Keep an eye on this so it doesn't burn!)

Whisk together flour, baking powder, and salt in a large mixing bowl.  Add 1-2 eggs and whisk until there are no lumps.  Add remaining eggs and whisk until smooth.  Stir in chiles, cottage cheese and jack cheese and stir until just combined.

Remove pan from oven and tilt so the butter coats all over, then carefully pour butter into egg mixture and stir to combine.  Pour mixture back into warm pan.

When oven is preheated place pan in oven and cook for 15 minutes.  Reduce heat to 350 and cook an additional 30-35 minutes, or until top is golden and slightly browned.  Let cool (and set) for 10 minutes before slicing into squares and serving.



From Our Best Bites

Southwest Breakfast Scramble

12 eggs
4 tbs butter
1 can black beans, rinsed and drained
2-3 c tortilla strips
1.5 c salsa
1.5 c shredded cheese
handful fresh cilantro

Whisk eggs while butter melts in a large skillet over medium-low heat.  Pour eggs into skillet and cook slowly, using spatula to drag outside edges towards the center as eggs set.  Continue to gently stir them until they are 75% set.  Add beans and tortilla strips, fold into eggs gently, breaking tortilla strips into smaller pieces as you go.  Spoon salsa over top and sprinkle with cheese.  Place lid on skillet and turn heat up to medium.  Allow skillet to heat for five minutes, meanwhile pull leaves off cilantro and give it a rough chop.  Remove lid and gently fold in ingredients so cheese melts slightly.  Sprinkle cilantro over top and serve hot.


From budgetbytes.com

Quiche

Crust:
1 and 3/4 c flour
1 tbs powdered sugar
2/3 c unsalted butter
1 egg
1 tbs cold water if needed (if dough is dry and/or stiff)

Sift flour (optional).  Make a well in the center and pour in sugar, butter and egg.  Mix with fingers.  Shape into a ball, then press into pie tin.

Filling:
4 eggs
1 c cheddar cheese soup
1/2 c milk/cream
1 c cheddar cheese, shredded
Whatever you like: chopped ham, tomato, spinach, broccoli, asparagus, onion, etc.

Beat eggs until foamy.  Add soup and cream.  Sprinkle cheese, meat and veggies into pie crust.  Pour in soup mix.  Bake at 350 degrees for 1-2 hours, or until center is set.  Let stand for a while to cool and finishing setting.


From Kathy DeHeide