Breakfast Casserole

1-7 oz. can Whole Ortega Chilies
2 cups Monterey Jack, grated
2 cups Cheddar Cheese, grated
4 eggs
1 sm. can evaporated milk
1 tsp. flour
1 jar medium hot salsa

Lightly grease a 9 X 14" glass baking dish with spray on PAM, butter or cooking oil.
Slice open the Ortega chilies, remove any seeds and place, skin side down, on the bottom of the dish covering as much surface as possible.
Cover the chilies with 1 cup of Monterey Jack followed by 1 cup of Cheddar Cheese.
Repeat the cheese layers one more time.
In a small bowl, add eggs, evaporated milk and flour, mix well and pour over the cheese layers.
Bake at 350 degrees for 1/2 hour.
Remove, cover top with a thin layer of salsa and bake 1/2 hour longer.

Serve with English Muffins and Fresh Fruit. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

Sounds good, although sounds a bit like chile rellenos?? (..which of course is not a bad thing, as I love chile rellenos... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />)

Ya, but this is a very yummy casserole... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

INGREDIENTS
1 1/2 cups bulk pork sausage
3 cups herb seasoned croutons
2 1/2 cups shredded Cheddar cheese
4 eggs
2 1/2 cups milk
1 (10.75 ounce) can condensed golden mushroom soup
3/4 teaspoon ground mustard
1/2 cup milk

DIRECTIONS
Brown sausage in a large skillet over medium-high heat; drain fat.
Place croutons in a 9X13 inch baking dish. Sprinkle cheese over croutons; top with browned sausage. Beat eggs and 2 1/2 cups of milk in a mixing bowl, and pour over the casserole. Cover baking dish, and refrigerate overnight.
The following morning, preheat oven to 300 degrees F (150 degrees C). Combine the mushroom soup, ground mustard, and the remaining 1/2 cup milk; pour over the top of the casserole.
Bake, uncovered, until browned and set, about 1 1/2 hours.

Ms Seaside makes this one. Especially good in the winter for holidays, guests. Make the night before and cook while having coffee, bloody marys, whatever.

Stuffed French Toast


Ingredients
24 (1-ounce) slices cinnamon-raisin bread
Cooking spray
3 cups low-fat milk
2 cups egg substitute
1 cup half-and-half or lt. cream
1 cup sugar
1 tablespoon vanilla extract
1/8 teaspoon ground nutmeg
2 (8-ounce) fat-free cream cheese, softened
cinnamon-sugar (if desired)

Preparation
Arrange half of the bread in a 13 x 9-inch baking dish coated with cooking spray.
Combine egg substitute, milk, cream, sugar, vanilla, nutmeg, and cheese in a food processor or blender; process until smooth. Pour cream cheese mixture over moist bread in dish. Top with remaining bread; pour remaining mixture over bread. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350°.

Uncover and bake at 350° for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired or maple syrup.

To make extra special melt 1/2 stick butter, add 1/2 cup sugar. When melted add 1/4 cup dk.rum and sliced bananas. Instant YUM!!


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

FYI ~ We like to drizzle Rum Jumbie on our French Toast! Yummy!

There's just a little cheese in this one:

CHRISTMAS MORNING EGG CASSEROLE
(or so it's come to be known in my family because that's when my mom makes it!)


12 oz (3 cups) shredded cheddar
12 oz shredded mozzarella
1/3 cup sliced green onions
½ cup red pepper, chopped
¼ cup butter
8 oz cooked ham, julienne
½ cup flour
1¾ cup milk
2 TBSP parsley
8 eggs


In large bowl, toss cheese together. Sprinkle half into ungreased 9X13 dish. In medium skillet cook green onions and red pepper in butter until soft. Arrange vegetables over cheese and ham over the vegetables. Then sprinkle remaining cheese over ham*. Heat oven to 350 degrees. Lightly spoon flour into measuring cup (level off). In large bowl, blend flour, milk, parsley, eggs with wisk. Pour over all. Bake at 350 for 35-45 minutes until set and lightly browned.

* If preparing ahead, stop here.

We have also added cooked sausage to it with success.

-Patti

Looks great! How many people would you estimate it serves???? Next time I have some houseguests, I was thinking to maybe cut the recipe in half and it would be good for 4 people??

Carol, that's about right. I'd say that as written it easily serves 8. It's pretty heavy with all of that cheese. Cut it in half and put it in an 8x8 pyrex, I think it would work great for four.

Now to fess up, I believe this recipe originally came from one of those little booklets at the grocery store check-out counter! Maybe by Kraft? It showed a wreath on top made of parsley with a red pepper bow.

Sometimes those name brand recipe books have some very easy, tasty recipes!

contessa,
The Stuffed French Toast looks really good! I love any French Toast!
But how is it with Splenda? there's a lot of sugar in it!
I usually use the Splenda 1/2 & 1/2 for cooking...

OK, thanks! Will definitely print this one out and keep it in my book for family occasions!

There you go with that rum stuff again...we love it <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/circle.gif" alt="" />

Brian, I don't know about Splenda but you can substitute in just about all recipes. I don't like French Toast, so I've never eaten much. But, with the rum sauce (Joyce, I'd like rum toothpaste! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />)I may eat some. <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

This one's good too...

[color:"blue"]APPLESAUCE FRENCH TOAST[/color]
INGREDIENTS:
2 eggs
3/4 cup milk
1 teaspoon ground cinnamon
2 tablespoons white sugar
1/4 cup applesauce
6 slices bread

DIRECTIONS:
1) In a large mixing bowl, combine the eggs, milk, cinnamon, sugar and applesauce; mix well.
2) Soak bread one slice at a time until saturated with liquid.
3) Cook on a lightly greased skillet or griddle over medium/high heat until lightly browned on both sides.

Serve hot with maple syrup.

Ya know Kimmers, with all that cheese, I have to wonder...
is the fresh fruit you serve it with happen to be PRUNES???
and I would assume HIGH FIBER English Muffins?
Otherwise it could be a tough morning the next day! and maybe even the day after??? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

Brian, I was at the bookstore yesterday and I peeked thru a Splenda cookbook and they had french toast substituting Splenda for sugar. So, the answer is:
YES!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/Kiss.gif" alt="" /> Contessa

Deb, no one has ever complained about having a problem the next day, so perhaps if you and/or Brian are one of those unforunate ones with 'problems' you might try to figure out how to make this with a little less cheese. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Again, not Deb... Deb has her own login (bunsinthesun), but she's rarely on TTOL...