Friday, July 9, 2010

Egg Scramble Casserole


Egg Scramble Casserole

~Holli Barbera

2 T butter, melted

2 T flour

2 C milk

1/2 t salt (I omit this- the sausage, butter and onions are salty enough)

1/8 t pepper (I am more liberal with this)

1 C shredded cheddar cheese (I use sharp)

Combine the butter and flour, blending until smooth. Cook over low heat until bubbly. Gradually stir in milk, cook until smooth and thickened, stirring constantly. Add salt, pepper and cheese; heat until cheese melts, stirring constantly. Set aside.

1/2 pound sausage, crumbled

1/4 c onion, chopped (I use one whole onion, I’m a big onion fan.)

1 dozen eggs, beaten

1 can (4 oz) mushrooms, drained

1 can (3 oz) French fried onion rings, crumbled

Sauté sausage and onion until sausage is cooked (and crumbled) and onion is tender. Add eggs, cook until set, stirring occasionally to scramble. Fold in mushrooms and cheese sauce. Spoon egg mixture into a lightly greased 12x7x2 inch baking dish, top with crumbled onion rings. Bake for 30 minutes at 350 degrees Fahrenheit. Makes 8 servings.

Creme Brulee French Toast

Crème Brulee French Toast
Kristen Clayton

½ c. unsalted butter
1c. packed brown sugar
2 tbsp. corn syrup (I used agave nectar)
Bread, sliced, to cover butter mixture (entire bottom of pan)
5 large eggs
1 ½ c. half-and-half (coconut milk is good too!)
1 tsp. vanilla
¼ tsp. salt

In a saucepan, melt butter, brown sugar, and corn syrup. Spread in a 9 x 13-inch glass baking dish. Arrange bread so it covers the entire bottom of the pan. Mix remaining ingredients and pour over bread. Let it sit overnight in fridge. Bake at 350 for 35 minutes.