Final Four Breakfasts

Hello to our Final Four guests!  Here are two of the recipes you enjoyed. 

French Toast Casserole
1 cup brown sugar                   1 loaf French bread cut into slices
1/2 cup butter                           5 eggs
2 tbls. corn syrup                      1 1/2 cup milk
1 tsp. vanilla                             1/2 cup chopped walnuts
Over low heat melt butter, sugar and corn syrup.  Add walnuts and pour into a greased 9 x 13 pan.  Layer bread slices over the sugar overlapping as needed.  Beat eggs, milk a vanilla until well blended.  Pour over bread being careful to moisten all corners.  Cover with plastic wrap.  Place in the frig and weight down the top over night.
The following morning, preheat oven to 350°.  Remove plastic wrap and bake for nearly 30 minutes until toast is golden brown.  Cut into squares and serve upside down so the carmel is on top. Drizzle with syrup and powdered sugar.


Herbed Egg-Potato Bake

This can be prepared the day before and then baked.  I bake it the day of prep and a quick reheat in the morning.
32 oz  frozen hash brown potatoes.  Ajust quantity as needed. 
1 small onion                           4 oz can mushroom pieces
6 eggs                                       3/4 cup light cream
1/2 cup Monterey Jack cheese    1/4 tsp. cayenne pepper
black pepper and salt                  1/2 tsp. dry mustard
fresh parsley, basil and chives
Generously grease a 2 quart baking dish.  Saute hash browns and onion until brown.  I add a chopped halopeno pepper for some added heat.  Layer potatoes in baking dish building up the sides.  Layer mushrooms on top.  Beat eggs well add milk, herbs, cheese and seasonings.  Pour over potatoes.  Bake covered @325° for 30 minutes.  Uncover and 35 more minutes. 

We really like this dish and have it often for supper.  Enjoy.