Egg Muffins

Ingredients

• 6 slices bacon
• 1 1/2 tablespoons butter, melted
• 1 1/2 tablespoons maple syrup
• 6 slices bread, crusts removed
• 6 eggs
• salt and black pepper to taste
• 6 tablespoons heavy cream
• 6 tablespoons shredded Cheddar cheese, or as desired

Directions

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
2. Preheat an oven to 375 degrees F (190 degrees C). Grease muffin cups.
3. Combine the melted butter and maple syrup in a small bowl. Flatten a piece of bread with a rolling pin. Brush the bread with the butter mixture. Line the muffin cup with the flattened bread. Repeat with the remaining bread slices. Bake in a preheated oven until the bread crisps, about 3 to 5 minutes.
4. Sprinkle crumbled bacon into the bottom of the toast cups. Crack an egg into each cup. Season with salt and pepper to taste. Top each egg with 1 tablespoon of heavy cream and 1 tablespoon cheese. Bake until the whites are just set, about 10 to 14 minutes or until the eggs are cooked to your taste.

Breakfast Casserole

Here is a great recipe for a breakfast casserole.

Ingredients

• 1 pound bacon
• 2 onions, chopped
• 2 cups fresh sliced mushrooms
• 1 tablespoon butter
• 4 cups frozen hash brown potatoes, thawed
• 1 teaspoon salt
• 1/4 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 4 eggs
• 1 1/2 cups milk
• 1 pinch dried parsley
• 1 cup shredded Cheddar cheese

Directions

1. Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain and set aside. Add the mushrooms and onion to the skillet; cook and stir until the onion has softened and turned translucent and the mushrooms are tender, about 5 minutes.
2. Grease a 9x13-inch casserole dish with the tablespoon of butter. Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with crumbled bacon, then add the onions and mushrooms.
3. In a mixing bowl, beat the eggs with the milk and parsley. Pour the beaten eggs over the casserole and top with grated cheese. Cover and refrigerate overnight.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Bake in preheated oven for 1 hour or until set.

Notes

• Makes 4-6 servings.
• Instead of bacon, you can use sausage. I like to use a spicy sausage.

Pumpkin French Toast Bake

There are so many wonderful fall produce to chose from when making a meal. Here is a great one for Saturday morning breakfast which uses pumpkins.

Ingredients

• 8 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 tablespoon white sugar
• 1 (15 ounce) can pumpkin puree
• 1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes
• 1/3 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons all-purpose flour
• 1 tablespoon butter, softened

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.
3. Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat.
4. Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.
5. Bake in preheated oven until golden brown on top, 30 to 40 minutes.               

Yields 8 servings.