Creme Brulee French Toast

Wendi~ you were right...these are delicious. I invited a few girlfriends over for coffee and breakfast once the kids were off to school. Perfect breakfast for sitting around the table visiting on a cold morning.

1/2 c. unsalted butter
1 C. packed brown sugar
2 Tbs. corn syrup
bread, sliced, to cover butter mixture (if you are using a reg. casserole dish, it will take 6 pieces)
5 large eggs
1 1/2 C. half-and-half
1 tsp. vanilla
1/4 tsp. salt
In a saucepan, melt butter, brown sugar, and corn syrup. Pour into a 9 x 13 inch glass baking dish. Arrange bread pieces on top. Beat together eggs, half-and-half, vanilla, and salt. Pour egg mixture over the top of the bread. Cover and chill overnight in the refrigerator. The next morning, bake uncovered at 350 degrees for 35-40 minutes.

*I used whipping cream instead of the half and half. And next time I will use Texas Toast instead of just regular bread. I wish I'd thought of that before hand.

Buttermilk Waffles

I made these Saturday morning. They were wonderful. My favorite part about cooking is making things from scratch. It's so much better than coming from a box. I am still finding the best things from these ladies.


Buttermilk Waffles

1 stick butter, melted

2 cups flour

1/4 cup brown sugar

1 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

3 large eggs

2 cups buttermilk

1 tsp vanilla

Preheat waffle iron. Beat eggs until fluffy. Beat in everything else just until smooth.

Overnight Brunch Egg Bake
	Ham and eggs for brunch gets put to bed early so it can come out looking pretty as a picture for a brunch crowd. Prep Time: 30 Min Total Time: 9 Hr 35 Min Makes: 12 servings User Rating:
INGREDIENTS: 24 oz. (6 cups) shredded colby-Monterey Jack cheese blend 2 tablespoons margarine or butter 1/3 cup sliced green onions 1/2 medium red bell pepper, chopped 1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained 8 oz. cooked ham, cut into thin bite-sized strips 8 eggs 1/2 cup all-purpose flour 2 tablespoons chopped fresh parsley 1 3/4 cups milk Chopped red bell pepper, if desired Chopped fresh parsley, if desired DIRECTIONS: 1. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Sprinkle half of cheese evenly into sprayed baking dish. 2. Melt margarine in medium skillet over medium heat. Add onions, 1/2 medium bell pepper and mushrooms; cook until onions and bell pepper are tender. Arrange vegetables over cheese in baking dish. Top with ham strips. Sprinkle remaining cheese over ham. 3. Beat eggs in large bowl. Lightly spoon flour into measuring cup; level off. Add flour, parsley and milk to eggs; blend well. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight. 4. To serve, heat oven to 350°F. Uncover baking dish; bake at 350°F. for 55 to 65 minutes or until mixture is set and top is lightly browned. Let stand 10 minutes before serving. To serve, cut into squares. Garnish with red bell pepper and fresh parsley. NUTRITION INFORMATION: 1 Serving: Calories 350 (Calories from Fat 230); Total Fat 25g (Saturated Fat 13g); Cholesterol 205mg; Sodium 710mg; Total Carbohydrate 8g (Dietary Fiber 1g, Sugars 3g); Protein 24g Percent Daily Value*: Vitamin A 25%; Vitamin C 8%; Calcium 45%; Iron 8% Exchanges: 1/2 Starch; 3 High-Fat Meat *Percent Daily Values are based on a 2,000 calorie diet.

Do-Ahead Breakfast Bake	200 Ratings 62 Reviews
Betty Crocker Bisquick II Cookbook shares a recipe! This is a weekend favorite--ham, potatoes, cheese and eggs combined in a simple, yet company-good casserole.
Prep Time:10 min Start to Finish:4 hr 55 min Makes:12 servings 1 cup diced fully cooked ham (6 oz) 2 boxes Betty Crocker® Seasoned Skillets® hash brown potatoes 1 medium green bell pepper, chopped (1 cup) 1 tablespoon dried chopped onion 2 cups shredded Cheddar cheese (8 oz) 1 cup Original Bisquick® mix 3 cups milk 1/2 teaspoon pepper 4 eggs 1. Heat oven to 375ºF. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. 2. Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover; refrigerate at least 4 hours but no longer than 24 hours. 3. Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes. High Altitude (3500-6500 ft): No change.

Eggs Benedict

INGREDIENTS:

• 1/2 cup butter
• 2 egg yolks
• 1 teaspoon fresh lemon juice
• 1/4 cup boiling water
• dash salt
• dash ground cayenne pepper
• 3 tomatoes, ends removed and halved
• 12 thin slices cooked ham
• 6 eggs
• 6 English muffins, split, toasted, and buttered

PREPARATION:

Eggs Benedict. In the top of a double boiler, whisk egg yolks and lemon juice together. Add 1/3 of the butter, about 3 tablespoons. Place double boiler over simmering water. Cook, beating constantly, until butter melts and sauce begins to thicken. Add 3 more tablespoons of butter, stir until butter melts, then add remaining 2 tablespoons of butter. Slowly whisk in boiling water. Continue cooking over simmering water, stirring, until mixture thickens, about 2 to 3 minutes. Remove from heat; stir in salt and cayenne pepper.

Place ham slices and tomato halves on rack of broiler pan. Broil 4 inches from heat for about 4 minutes, or until ham begins to get browned and tomatoes are cooked through.

While ham is broiling, pour about 2 inches of water into a large skillet. Lightly salt water; bring to the boiling point. Carefully put eggs in water, breaking into a cup first, then gently slipping them into the water one at a time.

Simmer eggs, while basting with the water, for 3 to 5 minutes or until set. Remove with slotted spoon; drain.

On warm serving plates, place English muffins, 2 halves to each plate. Top halves with 2 slices of ham and a poached egg. Spoon a little sauce over the egg and place a thick slice of boiled tomato next to the egg.
Recipe for eggs benedict serves 6.