Baked Stuffed French Toast

l loaf French bread, cut into eight 2" slices
1/4 cup low fat yogurt-based spread or butter, softened
1/4 cup nonfat cream cheese
1/2 cup raspberry jam
1 1/2 cups egg substitute or approx. 7-8 eggs
1 cup nonfat milk
1/2 cup sugar
3 tsp. cinnamon (divided)
1/4 cup brown sugar
1/4 cup oats
2 T. flour
1/4 tsp. vanilla
sliced almonds, optional

Create a pocket in each slice of the bread by cutting a horizontal slit about halfway through each slice. Set aside. In a bowl, combine the spread, cream cheese and jam and mix together. Spoon 2 T. of the jam mixture onto each slice of bread and lay it in the prepared baking dish. Set aside.

In a bowl, combine the egg, milk, sugar and 1/2 of the cinnamon and stir to combine. Pour over the bread evenly.

In another bowl, combine the brown sugar, oats, flour, remaining cinnamon, vanilla and nuts, if desired, and blend together with your hands until the mixture forms crumbs. Scatter the mixture over the bread. If you are baking today, wait until the egg is soaked up before you add topping.

Preheat oen to 325. Let the dish sit on the counter for 30 minutes, until 1/4 of the egg mixture has soaked into the bread. Turn over and let the other side of the bread soak for 30 minutes. Bake, uncovered, for 1 hour or until the egg mixture is no longer liquid and the toast is brown.

To freeze: Cover with heavy duty foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before baking as directed above. Serve with cool whip. Serves 6.

adapted from Dream Dinners Cookbook

Ham and Swiss Quiche

1 unbaked 9 inch deep dish pie shell
1 cup shredded Swiss Cheese, divided
1 cup finely chopped cooked ham
2 green onions, sliced
1 can evaporated milk
3 large eggs
1/4 cup flour
1/4 tsp. salt
1/8 tsp. pepper

Preheat oven to 350. Sprinkle 1/2 c. cheese, ham and greenonions into pie crust. In a bowl, whisk together evaporated milk, eggs, flour, salt and pepper. Pour mixture into pie shell and sprinkle with remaining 1/2 c. cheese. Bake for 45-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 10 min. before serving.

From frozen: to finish unbaked quiche, unwrap and bake at 350, allowing 10-20 minutes additional baking time than if baking fresh. Can be frozen for up to one month if unbaked. Do not thaw before baking.

Quiche in a Bag

Ingredients

1 cup diced ham
3/4 cup frozen chopped broccoli
1 cup cheese, shredded
1/4 cup onion, diced
1 cup milk
4 eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Tabasco sauce
1/2 cup whole wheat flour
2 teaspoons baking powder

Directions:
1 Combine meat, cheese, and onion, and place this mixture in a labeled 1-gallon freezer bag.
2 With a mixer or blender, combine the milk, eggs, Tabasco sauce, flour and baking powder.
3 Pour into the bag with the meat mixture.
4 Seal and freeze. Attach ¾ cup of frozen chopped broccoli to your bag.
5 To serve, thaw completely. Add broccoli to bag of egg mixture. Shake bag well and pour into a spray-treated or greased deep dish pie plate or quiche pan.
6 Bake at 350º for 40-45 minutes, until lightly browned on top and well set in the center.
7 Cool about 5 minutes before serving.

Bacon Breakfast Burritos

Bacon Breakfast Burritos

4 tortillas
8 eggs
1 cup of hash browns (frozen or fresh)
1 cup of cheese
½ cup salsa
Cooked/crumbled bacon to taste (about ½ cup)

Cook tortillas and put aside. Cook and scramble eggs with salt and pepper. Add salsa and hash browns. Last add the cheese and bacon. Place mixture in cooked tortilla and roll up. Wrap in foil and place in oven to warm at 300 for 20 min.

Overnight Egg Casserole

4 cups frozen shredded hash brown potatoes, thawed
1 c. cubed fully cooked ham
1 can chopped green chilies
1/2 c. shredded Monterey Jack cheese
1/2 c. shredded cheddar cheese
6 eggs
1 can evaporated milk
1/4 teaspoon pepper
salsa, optional

In a greased 8-in square baking dish, layer the hash browns, ham, chilies and cheeses. In a large bowl, whisk the eggs, milk and pepper; pour over the cheese. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 350 for 1 hour or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes. Serve with Salsa, if desired.

Broccoli Bacon Quiche

Broccoli Bacon Quiche
9" pie crust
4 eggs
1 1/2-2 cups of milk, half and half, or heavy cream (depending on how much less fatty or rich you want it)
1 cup cheese (I typically use cheddar, but Swiss is better)
4 slices of bacon, crumbled
2 cups frozen broccoli, cooked
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp pepper or lemon pepper
Preheat the oven to 350-degree. Sprinkle bacon, broccoli, and cheese at the bottom of the pie crust. Beat eggs, milk (or cream), and seasonings in a bowl. Pour mixture over the top of the ingredients in the pie pan. Bake for 30-35 minutes or until you can stick a knife in the center and it comes out clean.