Egg Casseroles for Adam

Here are a couple of the egg casseroles that I used to make for swim practice.  They are super good and you can eat off of them for a few days.

FRENCH TOAST CASSEROLE

This one is good for large groups.

ATTENTION:  Needs refrigeration before cooking.

Recipe:

1 – 16 oz loaf cinnamon bread

8 – 10 large eggs

3 ½ cups milk

5 t. sugar

¾ t. salt

1 T vanilla

2 T butter

Grease 9 x 13” inch pan.  Cut bread into 1” slices and arrange in a single layer on bottom of pan. 

In a large bowl, beat eggs with milk, sugar, salt and vanilla.  Mix thoroughly and pour over bread. 

Cover with foil or plastic wrap and refrigerate 4 – 36 hours.

 

To bake, uncover pan, dot with 2 T butter and put in oven.  Turn oven to 350 degrees and bake 45-50 minutes, until bread is puffy and lightly browned.  Remove and let stand 5 minutes. 

Serve with syrup, fruit or your favorite yogurt topping.

FRENCH TOAST STRATA

I can’t remember where I got this, but I have made it a lot for swim breakfasts and for when we have a lot of company at breakfast. 

ATTENTION:  Requires refrigeration overnight.  Make the night before.

Special equipment:

Blender

Recipe:

1 loaf (1 lb) cinnamon bread, cubed

1 package (8 oz) cream cheese, cubed

8 eggs

2 ½ cups milk

6 T butter, melted

¼ cup maple syrup

Arrange half of the bread cubes in a greased 13 x 9 inch baking dish.  Top with cream cheese and remaining bread.  In a blender, combine eggs, milk, butter and syrup.  Cover and process until smooth.  Pour over bread.  Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking.  Bake, uncovered at 350 degrees for 35-40 minutes or until a knife inserted near center comes out clean and a thermometer reads at least 160 degrees.  Let stand 10 minutes before serving.  Serve with syrup.

FYI:

-I have only ever used a blender to make this.  If you don’t have one, use a hand mixer or just stir really, really well.

SAUSAGE STRATTA

Granny gave me this recipe.  I have made it a couple of times for the swim team breakfasts.

Recipe:

1 lb pork sausage, fried

2 cups milk

6 – 7 slices bread

6 eggs

1 t. dry mustard

1 cup grated cheddar cheese

3 T butter

1 t. salt

¼ t. pepper

Spray 9 x 13 inch pan with cooking spray.  Break bread into small pieces and cover bottom of pan.  Beat eggs, milk, dry mustard and salt together.  Pour over bread; add drained sausage over bread and egg mixture.  Sprinkle with grated cheese over top.  Dot with butter or margarine and bake for 30 minutes or less in 350 degree oven. 

May be made ahead and kept covered in fridge.