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The first two are sweet, the apple cobbler is made in the crockpot and uses granola, and the last one makes a very hearty "meat and potato" casserole.
Make-Ahead Recipe:
French Toast Bundt Pan Breakfast
This is a cross between coffee cake and cinnamon rolls!
12 (very cold) unbaked dinner rolls
2 eggs
1/3-cup liquid hazelnut coffee creamer
1/4-cup pancake syrup or honey
3-tablespoon butter, melted
2-tablespoon sugar
1/2-tablespoon ground cinnamon
1/2-tablespoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Buy frozen rolls or make the rolls yourself, but this works best if the dough is still very chilled from the freezer/refrigerator before the dough starts rising.
Cut rolls in fourths. Combine the other ingredients in a bowl. Dip rolls in mixture and place in Bundt pan which has been sprayed with non-stick spray. Pour remaining mixture over rolls.
For make-ahead, cover with plastic wrap and refrigerate at this time.
When ready to prepare, loosen cover and let rise at room temperature until rolls rise to the top of the pan.
Bake at 350°F for 35 minutes. Invert onto a serving platter. Drizzle with syrup and powdered sugar. Slice and serve with additional syrup.
Easy Breakfast!
French Toast Casserole
Everything could be mixed the night before and then poured over the French bread in the morning before baking.
1 loaf French bread
6 eggs
3 cups milk
1/3-cup sugar
2 teaspoons vanilla extract
Spray a 13x9 pan with Pam. Tear up the bread and place it in the pan. Combine the remaining ingredients together. Pour them over the bread Bake at 375°F for 45 minutes. Dust with powdered sugar. Serve with syrup.
Make-Ahead
Crockpot Breakfast Apple Cobbler
4 medium-sized apples, peeled and sliced
1/4 cup honey
1 teaspoon cinnamon
2 tablespoons butter, melted
2 cups granola cereal
Place apples in slow cooker and mix in remaining ingredients. Cover and cook on low 7-9 hours (overnight) or on high 2-3 hours. Serve with milk.
Make Ahead
Farmer's Breakfast Casserole
3 cups frozen shredded hash browns, 24 oz. bag
3/4 cups Monterey jack cheese, shredded
3/4 cups Cheddar cheese, shredded
1/3-cup mild salsa
1 cup Ham, or Canadian-style bacon, diced
1/2 cup Green onions, sliced
4 Eggs, beaten
12 oz Evaporated milk, canned
1/4-teaspoon black pepper
1/8-teaspoon salt
Make Ahead (day before) Grease a 2-quart square-baking
dish. Spread the potatoes evenly in the bottom of the dish. Sprinkle
with cheeses, ham, salsa and green onions. Combine the eggs, milk,
pepper, and salt and pour over the potato mixture in dish. Cover
and refrigerate. To serve, bake, uncovered at 350°F for 40 to
45 or until knife inserted in center comes out clean. Let stand
5 minutes before serving. Optional, add extra shredded cheese to
the top during the last 15 minutes of baking.
Serves 6.
©2001 Leslie Sausage
About the Author Leslie
Sausage is a wife, mother of 4 and the owner/editor of Frugal
Homemaker http://frugalhomemaker.com which is online to encourage you with creative, practical and fun
ideas for managing your home.
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