Breakfast
BAKED FRENCH TOAST
(From "Recipes and Tips for Healthy, Thrifty Meals," US Dept. of Agriculture, Center for Nutrition Policy and Promotion", May 2000, pg. 60)
8 ½ " slice thick white bread
5 eggs
1-1/2 cups whole milk
¼ cup sugar
½ tsp vanilla
Lightly grease a 13 x9 x 2" baking pan. Cut each slice of bread into 2 even strips. Arrange bread strips in pan.
In large bowl, mix eggs, milk, sugar, and vanilla with an electric mixer on low speed until well-blended, about 5 minutes.
Pour egg mixture over bread strips; cover. Chill 4-24 hours.
Preheat oven to 425 degrees F. Bake until eggs are set and toast is lightly browned, about 30-40 minutes.
Serve with Cinnamon Sugar Topping (recipe for this not specified here). Serves 4, about 2 slices each.

BRUNCH EGG CASSEROLE
(Submitted by Marianne Nijenhuis)

In bottom of greased 10 x 6 x 13-14" baking dish, combine 2 cups plain croutons and 1 cup shredded cheddar cheese.
Combine 4 slightly beaten eggs, 2 cups milk, ½ tsp salt, ½ tsp prepared mustard, 1/8 tsp onion powder, and a dash of pepper. Mix until blended.
Pour over crouton mixture in casserole and bake in a 325 degree oven for 55-60 minutes or until eggs are set. Makes 6 servings.

 

COOKED RICE CEREAL
(From "Recipes and Tips for Healthy, Thrifty Meals," US Dept. of Agriculture, Center for Nutrition Policy and Promotion", May 2000, pg. 61)
1-1/2 cups white rice, uncooked
2 cups 1% lowfat milk
¼ cup sugar
1 tsp ground cinnamon
Cook rice according to instructions on the package.
Combine warm cooked rice, milk, sugar, and cinnamon. Stir and serve.
Serves 4, 1 cup each.

BREAKFAST CASSEROLE
(Submitted by Jerry Day)

2 pkgs (12 oz.) Jimmy Dean sausage (regular) (break into pieces, fry, and drain well)
6 slices bread (toasted and cubed)
1-1/2 to 2 cups grated cheese
green onions (optional) green peppers (optional)
Layer the above ingredients in the order given in a 9" x 13" pan.
Mix together:
4 eggs
2 cups milk
1 tsp salt
¼ tsp dry mustard
Pour the above mixture over the layered amount, cover with foil. Bake at 325 degrees for about 1 hour.
To save much time in the morning, this casserole may be put together at night before and set in the refrigerator, and then baked the next morning.

MOZZARELLA DELIGHT
(Submitted by Liz and Gordon Bawden)

8 slices white bread
½ lb mozzarella cheese
anchovy paste anchovy fillet (optional)
1 egg
1 tbsp milk
¾ cup bread crumbs
butter and oil
Trim bread crusts and cut each slice into quarters. Beat eggs and milk in a shallow bowl. Cut cheese in ¼" thick slices and butter each slice of bread.
Cover buttered bread with a slice of cheese and make an "X" of anchovy paste on cheese. Top with another bread slice, buttered slice down. Dip in beaten egg, then bread crumbs and fry in oil.
Garnish with rolled anchovy fillet. (Wonderful for cocktail parties at home!)