OT: Breakfast recipe help!

Here's one we like.

Julia in MN

• Exported from MasterCook *

Overnight Egg Casserole

Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Breakfast Eggs Main dishes

Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------- 4 cups hash browns, frozen -- thawed 1 cup ham -- cubed 1 can (4 oz) chopped green chiles 1/2 cup monterey jack cheese -- shredded 1/2 cup cheddar cheese -- shredded 6 eggs 1 can (12 oz) evaporated milk 1/4 teaspoon pepper salsa -- optional

In a greased 8-inch square baking dish, layer the hash browns, ham, chilies and cheeses.

In a large bowl, whisk the eggs, milk, and pepper; pour over the casserole. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 1 hour or until a knife inserted near the center comes out clean. Let stand 5-10 minutes. Serve with salsa if desired.

Source: "Taste of Home web site"

Per Serving (excluding unknown items): 236 Calories; 11g Fat (42.5% calories from fat); 13g Protein; 21g Carbohydrate; 1g Dietary Fiber;

154mg Cholesterol; 358mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

NOTES : I used frozen O'Brien potatoes, which have onion & pepper in them, and omitted the can of chiles. I also used 1 cup of cheddar cheese instead of 1/2 cup each of Monterey Jack & cheddar (because that's what I had).

Made for Christmas 2008. Everyone seemed to like it.

5 Weight Watcher points

Kate > My husband just volunteered me to host a breakfast for 10 on Saturday

Another really yummy one that we like...

Julia in MN

• Exported from MasterCook *

Peachy Oven French Toast

Recipe By : Serving Size : 12 Preparation Time :0:20 Categories : Breakfast Eggs

Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------- 1 cup brown sugar 1 stick butter 2 tablespoons water 1 can (29 ounces) peach slices -- drained 1 loaf french bread -- sliced 1" thick 5 eggs 1 1/2 cups milk 1 tablespoon vanilla

Melt the butter and brown sugar in a saucepan. When bubbling, add water and bring back to a boil. Pour into a 9x13 cake pan and let cool for about 10 minutes.

Top with the peach slices. Layer the bread slices on top of the peaches.

Blend together the eggs, milk, and vanilla. Pour over the bread.

Cover and refrigerate overnight. Bake at 350 degrees for 45-60 minutes.

Source: "Heidi Madson (and internet)" Yield: "1 pan" Time(Baking time): "1:00"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 272 Calories; 12g Fat (38.6% calories from fat); 7g Protein; 35g Carbohydrate; 1g Dietary Fiber;

103mg Cholesterol; 351mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

NOTES : One or two cans of peach pie filling can be substituted for the canned peach slices.

Kate > My husband just volunteered me to host a breakfast for 10 on Saturday

sounds yummy! thanks!!

Thank you all for the wonderful recipes and links! I'll post back with what I decided!!

I keep a folder of all the recipes posted here. I imagine we'd have a pretty darn delicious cookbook if we put them all together!

I had a potluck brunch to go to on the weekend....and thought I't try this recipe. It was great! Even though there was lots of food people went back for seconds and I had requests for the recipe. Many thanks!!! :)

Allison