Peaches and Cream topped with struesel on top of a puffy custard French Toast -- a winning combination of sweet, crunchy, creamy and downright delicious. This can be made ahead for a deliciously spectacular holiday breakfast. Begin with a dense bread, such as French, Italian, sourdough or other artisan bread. Cut bread slices in quarters and fit them snugly in an 8x8 inch pan. Add pats of cream cheese to each piece and stack another layer of bread quarters on top. Stir together the custard ingredients and pour evenly over the bread. I used no sugar added sliced peaches and placed them tightly over the bread and custard. Cover with plastic wrap, pop in the fridge. Quickly mix butter, pecans, flour and brown sugar together and put the mixture into a zipper sandwich bag so it will ... [Read More]
Breakfast
Cheesy Egg and Sausage Bake
Hearty, filling and delicious, great for a busy day breakfast, this dish is low carb and a good source of protein. It’s the perfect solution for what to feed a group for breakfast. Pop it in the oven, prepare coffee, add bakery cinnamon rolls (or your own made ahead) and/or slices of melon and you have a memorable breakfast for a holiday or overnight guests. Slabs of Cheesy Baked Egg and Sausage make a good brinner dish too. You know – brinner – breakfast for dinner. It is satisfying in a stick to your ribs, comfort food kind of way. To make ahead, mix whisked eggs, and cheeses together and refrigerate overnight. Brown sausage or bacon and refrigerate. Add melted butter, flour and baking powder the next morning before pouring into prepared baking pan and popping in the oven. ... [Read More]
Blueberry Baked French Toast
Blueberry Baked French Toast is quick and easy to put together and has several options for getting it on the breakfast table. You can make it the night before and let it set in the refrigerator overnight before popping it in the oven for a hot delicious breakfast. You can assemble and bake it right away for breakfast or a "breakfast for dinner" dish. Or you can assemble it and freeze it for use several weeks later. Use a heavy textured bread -- like French or Italian - because that will hold the egg mixture. Because loaves vary in size, it's hard to specify a quantity. You will need enough to make two layers of half inch slices across your pan. I used about half a loaf of a baguette (long and skinny French bread) plus a 3-4 slices. This is great for soft leftover bread, by the ... [Read More]
How to Make a Boiled Omelet
Today's post on how to boil an omelet is a Bytes Bite, written and photographed by Bytes. If you are looking for easy and healthy ideas for quick cooking and clean up, this fills the bill! When I’m cooking for myself I often go for a utilitarian approach. Find the simplest things to cook, eat, and clean up. Something that can be prepped a few days in advance and be ready to cook in just a few moments is a bonus. Something I do every once in a while are Boiled Omelets. I know a “boiled Omelette” sounds weird. But it’s the simplest way to explain how to make these omelettes. It’s something that I also use for camping or feeding a large number of people who are wandering in to eat a few at a time. The advantages are numerous. For starters as long as there is water in the pot the ... [Read More]
Lemon Blueberry Scones
I made Lemon Blueberry Scones recently. Houseguests took us out for a delicious and lingering breakfast and no one was hungry come lunch time. We waited until about 2:30 and had tea instead. Sliced melon, strawberries and other fruit, some cheese and deviled eggs made up the menu, but the star of the show was Lemon Blueberry Scones. Light and flaky, full of delectable blueberries and a whisper of lemon topped with sweet lemon glaze -- mmmm! Cut the butter into the flour and other dry ingredients quickly with a pastry cutter. You can also use a fork or two knives. The result should look like coarse cornmeal. Add the liquids and mix thoroughly but with a light touch. Overmixing will make the scones tough. Everything was breezing along and then I hit a road bump. Normally I ... [Read More]
Quick Scrambled Eggs and Bacon for a crowd
Quick scrambled eggs and bacon for a crowd came from celebrating a college graduation this weekend with an open house. We began with breakfast for first comers, had mid-day dinner and ended with afternoon snacks for the littles. All day eats! Everybody contributed a dish or two. For breakfast we had pastries, coffee cakes, yogurt parfaits and melon slices. I wanted a bit of protein to balance the meal so we invented Quick Eggs and Bacon on the fly. Although we were probably not the first to execute the concept, we had a perfect product! I took a pound of bacon, cut the slices in half so that they were about four inches long. I browned them in a skillet while sister in law Deb broke open a dozen eggs. She whisked them thoroughly then added a quarter cup of milk, salt and pepper. ... [Read More]
