Blueberry-Stuffed French Toast Bake
12 white bread slices, crust trimmed off, sliced into 1 inch cubes
2 8oz packages of cream cheese, sliced into 1 inch cubes
1 cup fresh blueberries
12 large eggs, beaten
2 cups milk
1/2 cup maple syrup
Into a buttered 13 X 9 baking dish, layer half the bread cubes, cream cheese, 1 cup blueberries, then the remaining bread cubes. Combine eggs, milk, and syrup and pour over. Chill overnight. Bake at 350 degrees, covered for 30 minutes, then uncovered for 35, until puffed and golden.
Optional Side Sauce:
1 cup fresh blueberries
1 cup sugar
2 TBSP cornstarch
1 cup water
1 TBSP butter
Combine sugar and cornstarch in a suacepan, slowly add water. Cook about 5 minutes stirring constantly, until thickened. Add blueberries and bring to a boil. Reduce and simmer 10 minutes, then add butter and serve when melted.
Vege Potato Bake
Layer in a sprayed, metal baking pan:
1 2 lb bag of cubed/diced hash brown potatoes
1 lb. pork sausage, cooked and crumbled
1 med onion, chopped
1 4 oz can of sliced mushrooms, drained
12-3 oz can of sliced black olives, drained
1 4 oz can green chiles
1 tomato, chopped
4 cups finely shredded Colby Monterrey Jack cheese
Mix together:
6 eggs
1 pint heavy whipping cream
salt and pepper
Slowly pour mixture evenly over pan of ingredients.
Bake at 350 degrees for 55 minutes. Let rest 5 minutes before serving.
Not just a side for Breakfast with your scrambled eggs- Is great for dinner topped with salsa and sour cream as a side for a hamburger patty and salad!