Sunday, February 13, 2011

Easy Weekend Breakfasts

In the front, a French Toast Casserole.  In the back, a crustless quiche.

To make the French Toast - 
10 slices of Bread
6 eggs 
1 cup milk
1/4 cup syrup
3 tsp. cinnamon
1 tsp. vanilla

Preheat oven to 350 F.  Tear up the bread and place in your Flexipan of choice (I used the Sunflower Mold here).  Make sure it is on the Perforated Baking Sheet.  Mix up the rest of the ingredients in the Mixing Bowl and pour over bread.  Make sure you press the bread into the egg mixture so that all of it is soaked.  (I love using one of the Set of 3 Spatulas for this.)  Bake for approx. 40 min.

For the Crustless Quiche:
Once the French Toast is in the oven, use the same mixing bowl to whisk up 8 eggs and throw in a cup of sour cream and/or cottage cheese with any veggies you need to use up (I put a cup (or two) of spinach in this one).  Throw in a cup or two of shredded cheese.  Place your favorite Flexipan Mold on the Perforated Baking Sheet (I used the Fluted Bundt Mold for this one).  Pour egg mixture into the mold. and bake with the French Toast until solid. (approx. 35 min.)

Serve with hot coffee, juice, and a plate of fruit and you'll be the star of the weekend!

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