I get tired of making the same things over and over again for breakfast but I am not a morning person either. So I have been trying some over night breakfast recipes. So far everyone here is loving them!
4-6 slices bacon, crumbled
1 1/4 cups shredded cheese
3 tablespoons butter (to fry)
1 cup cream; plus 2 tablespoons cream
1 (10 ounce) can cream of mushroom soup
salt and pepper for taste
1. Mix eggs and cheese; scramble in a frying pan with butter.
2. Add salt and pepper.
3. Put scrambled eggs in 3 quart casserole dish.
4. Pour over top of egg mixture with soup, cheese, and bacon.
5. Refrigerate overnight, then bake 1 1/2 hours at 250′F.
12 slices bread
16 oz. cream cheese
1 cup fresh or thawed frozen fruit
2 cups milk
1/2 cup maple syrup
Cut bread into 1-inch cubes. Place half of the cubes in a buttered 13-by-9-by-2-inch glass baking dish. Cut cream cheese into 1/2-inch cubes and layer on top of bread. Top with fruit and remaining bread. In a large, mix together eggs, milk and maple syrup over bread mixture. Use a spatula to press ingredients down into liquid. Cover pan and refrigerate eight hours or overnight. Remove half-hour before baking, and preheat oven to 350 degrees F. Bake, covered with foil, for 45 minutes. Uncover and bake until top is golden brown and mixture is set in center, 25 to 30 minutes. Serve with syrup.
2 TBS butter
5 Golden Delicious Apples, sliced
¼ cup brown sugar
3 TBS apple juice (water is okay, too)
1 loaf of cinnamon/raisin bread
3 cups milk
½ tsp salt
½ tsp cinnamon
10 large eggs
1 TBS additional butter
2 TBS sugar
Melt 2 TBS of butter in skillet and cook apples about 20 minutes until golden. Add apple juice (water) last minute.
Grease 3-4 qt or 13”X9” baking pan. Arrange ½ of the bread slices in pan, overlapping slightly. Mix the milk, salt, cinnamon and eggs really well. Pour half of egg mixture over bread. Reserve ¼ of the apple slices, and then spread the remaining apple mix over the bread in an even layer. Arrange remaining bread in another layer, and then pour the remaining egg mixture over that. Press the bread gently, if needed, to help it absorb the egg mixture. Dot the top with the 1 TBS of butter and sprinkle on sugar. Cover and chill overnight.
Bake the next day at 325f, uncovered for 50 to 55 minutes or until knife comes out clean. Reheat reserved apple mixture and spoon over the top of the French toast as it’s served.