Do your kids sit still in Sunday morning service? Let’s just say mine are “statically challenged.” And it doesn’t help when their breakfasts have worn off by the time they get to church. I want them to have a good dose of protein to help them keep their minds on the Lord instead of on their tummies. With little time to fuss on Sundays, I usually make one of these easy freezer-friendly egg breakfast dishes:
French Toast Casserole
5 cups bread cubes
1-1/2 cups milk
1/4 cup sugar, divided
1/4 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
Grease an 8x8 pan.
Put bread cubes in pan.
Beat together eggs, milk, 2 Tbsp. sugar, and vanilla. Pour over bread. (If you’re going to freeze it, do so here.)
(If frozen, thaw before this step.) Combine remaining sugar and cinnamon. Sprinkle over the top. Dot with butter.
Bake at 350 for 50 minutes. Serve with pancake syrup.
3 cups cheddar cheese, shredded
2 Tbsp. flour
1 cup cooked ham, sausage or bacon, diced
veggies of your choice, diced
2 cups milk
1/8 tsp. dry mustard
salt and pepper to taste
Grease two pie plates. Mix cheese with flour and divide evenly between the plates. Do the same with meat and veggies.
Beat together eggs, milk and seasonings. Pour half into each pie plate.
To freeze: cover with wax paper and foil. Thaw before cooking.
To cook: bake at 400 degrees for 40 minutes or until filling is set.