Make mixture before you go to bed and pop breakfast into the oven in the morning. What could be more time effective?
4 eggs
2 C milk
1 tsp. Dijon Mustard
3 C cubed French bread
1 pkg. (8 oz.) Shredded Mild Cheddar Cheese
1 C chopped mushrooms
1 can (4 oz.) chopped green chilies, drained
1C chopped red or yellow peppers (green are a little bitter)
½ C chopped green onions
¼ C chopped ham or sausage crumbled into small chunks and lightly browned on the outside.
Optional:
Pinch of red pepper flakes if you think the green chilies are not spicy enough
¼ C Bacon Bits
Beat eggs, milk and mustard in large bowl with wire whisk until well blended. Add remaining ingredients; stir gently to mix well.
Pour into lightly greased 12×8-inch baking dish; cover. Refrigerate several hours or overnight.
Preheat oven to 325°F. Uncover baking dish. Bake 45 to 50 min. or until knife inserted in center comes out clean. Serves 8
Breakfast Brule’s
Flaky biscuits surround a creamy custard-like filling in these breakfast treats.
2 eggs
¼ C heavy whipping cream
1/8 tsp ground nutmeg
2 (6-oz.) containers French Vanilla Yogurt
1 (16.3-oz.) can Refrigerated Biscuits (Pillsbury® Grands are good)
1/3 C sugar
3 Tb butter or margarine, melted
Heat oven to 375°F. Spray 8 (6-oz.) ramekins or custard cups with cooking spray; place on cookie sheet with sides. In medium bowl, beat eggs, cream, nutmeg and yogurt with electric mixer on medium speed until well blended.
Separate dough into 8 biscuits; separate each evenly into 2 layers, making 16 dough rounds. Place sugar in shallow dish. Brush both sides of each dough round with melted butter; coat both sides with sugar. Place 1 dough round in bottom of each sprayed ramekin.
Spoon 1/4 cup yogurt mixture over dough round in each ramekin. Top with remaining dough rounds. 4. Bake at 375°F. for 20 to 26 minutes or until tops are deep golden brown. Cool 15 minutes before serving. 8 servings