It’s Breakfast time! I have 2 really great recipes to share with you this morning.
This is light, fluffy, cheesy and EASY!
(Note: most of us here in the Ferguson household, don’t care for cottage cheese, but you won’t even know it’s in here!! Just makes this casserole super moist!!!!)
Incredible Edible Egg Casserole
(click title to print)
- 10 whole Eggs, Whipped
- ½ cups Butter, Melted
- ½ teaspoons Salt
- ½ cups Flour
- 1 teaspoon Baking Powder
- 4 cups Monterey Jack Cheese, Shredded (do Not Substitute)
- 16 ounces, weight Cottage Cheese
- 1 package (3 Oz. Package Or Around 3/4 Cup) Real Bacon Bits
- 4 ounces, weight Chopped Green Chilies
Preheat your oven to 350F.
In a bowl, combine the eggs, butter, flour, salt and baking powder. Mix well.
Slowly stir in the cheese, cottage cheese, bacon bits and green chilies. Bake in a greased 9×13 pan for 35-40 minutes. Enjoy!
I told you it was easy!
This next recipe comes from a new 4 little Fergusons reader, Mary who runs a B & B in Fayette, Alabama. Sweet Mary read this blog from stem to stern the day she found us. I had to “meet” this amazing lady, so I headed over to her website:
She and her hubby have a beautiful home that they open up to guests, “The Columbus Street Inn”, and her breakfast menu sounds amazing! (You know if they run a Bed and Breakfast, her breakfast recipes HAVE to be delicious, or they’d just call it a Bed!) Anyhow, she shared this recipe with me, and it did not disappoint!
Mansion House Peaches & Cream French Toast Casserole with Yogurt Sauce
(Click title to print)
- French Toast Casserole:
- 6 whole Croissants (Large, Light Type Found In The Bakery)
- 8 ounces, weight Cream Cheese
- 2 cups Fresh Peaches, Sliced
- 1 cup Brown Sugar
- ½ cups Sweet Cream Butter
- 2 Tablespoons Corn Syrup
- 12 whole Eggs
- 1-½ cup 1/2 & 1/2
- 1 teaspoon Vanilla
- Yogurt Cream Sauce:
- 1 cup Vanilla Yogurt
- 4 ounces, weight Cool Whip
- A Dash Or Two Of Nutmeg And Cinnamon
Grease 9×13 or larger pan.
Melt brown sugar, butter, corn syrup until bubbly.
Pour entire mixture into the pan.
Spread sliced peaches over the caramel syrup.
Break the croissants into pieces and place over the peaches.
Cut cream cheese into little pieces and scatter throughout the breaks (in little pillow-like puffs)
Mix the eggs, milk and vanilla.
Pour over the bread and cover.
Place into a cold oven and set it to 350 degrees for 45 minutes.
You can cover if top is getting too brown.
When it is nearly finished it will begin to puff up and you will see the caramel bubbling up.
Serve with Yogurt Cream Sauce and hot maple syrup.
Thanks Mary, for the AM-AAAAZING recipe!
Happy Cooking everyone! 🙂
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