Marmalade French Toast

26 05 2009

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This was my prep Saturday Night for Marmalade French Toast Casserole that I served for breakfast on Sunday!
Ingredients: ( to serve 8 +)
3 Tb butter
Two loaves French Bread or Ciabatta ( I used one of each)
1 jar Marmalade (I used Trader Joes Organic Orange and Apricot Marmalade)
2 and 3/4 cup Milk ( I used 1%)
6 eggs, plus 2 egg whites
1/3 cup sugar
1 teaspon vanilla
1 teaspoon cinnamon
*Optional 1/2 cup Raisins and/or Walnuts

Grease casserole dish and butter one side of bottom layer of bread slices. Lay bread butter side down, Spread Marmalade over top layer. Repeat with top layer of bread slices only lay marmalade side down, butter side facing up. Beat together eggs, milk, sugar, vanilla, and cinnamon. Pour over bread slices.

* at this point I added NOO raisins but I should covered the dish in the oven or I should have kept the raisins underneath the bread because a few burned after cooking. *

Let sit in fridge overnight or 8 hours+. Bake at 350 for 45 minutes.

I think everyone liked it… one dish was already gone before I even got to take a photo!!

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Biscuit Sausage Pie(s)

25 05 2009

I saw Rachel Ray do a recipe for Biscuit Sausage Pie with that Pillsbury refridgerated dough and then just browned sausage with some veggies, cheese and eggs. I thought it was a great idea for this golf outing since Jeff and I were in charge of two days of breakfast.

I thought making individual pies would be even better than whole pies also. Jeff had said most of the time the guys just grab a muffin or bagel etc. so it would be nice and quick to grab and eat!

So instead of making them while here ( because we weren’t sure of golf times and cook ware etc. in the house we were renting) I wanted to make them ahead so they would be ready to go!

Ingredients ( feeds 8-12 +)
1 roll sausage ( I used reduced fat Gualtney pork)
1 bag of Whole Wheat Pizza dough, stretched and cut into 24 sections
6 eggs
1/2 cup milk (1%)
salt and pepper to taste
1/2 cup bell pepper mix ( I thawed frozen and squeezed out water)

Grease or spray muffin tin. Brown sausage in skillet, allow to cool sufficiently. While browning, roll, slice, and stretch out pizza dough. Lay sections of dough into each muffin cup. Sprinkle with cheese (optional). Spoon in sausage, I used two spoonfulls per cup. Fill each muffin cup with 1/4 cup of egg batter and sprinkle of peppers.

Chef Photos and Notes:
I bought Trader Joes whole wheat pizza dough because I figured it would be healthier than the pillsbury, feed more with it, and I like the taste of it so darn much!

I had to be resourceful with this because I tried rolling out the pizza dough really thin and cutting circles to fit inside the muffin cup. Unfortunately, that didn’t work because pizza dough stretches and just resorts back to a little ball essentially.
So instead of making dough “cups” ( to fill entire tin, see bottom far left vs. bottom far right) I decided to try out layiing small sections at the bottom of each muffin cup, then laying another small section around it.

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It took awhile, but once I got the hang of it, it was much easier the second muffin sheet!

While I was fooling around with this dough, I was also letting a roll of reduced fat sausage brown in the skillet. 1 BLOG 005 1 BLOG 007

In to the oven…

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Out of the oven…

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Ready for transport:  1 BLOG 014