Eggs Benedict Casserole

3/4 pound Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 eggs
2 cups milk
1 teaspoon onion powder
1/4 teaspoon paprika
4 egg yolks
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 cup butter, melted

Directions:
Place half of the bacon in a greased 13x9 baking dish; top with English muffins and remaininng bacon.  In a large bowl, whisk the eggs, milk and onion powder; pour over the top.  Cover and refrigerate overnight.

Remove from the frefrigerator 30 minutes before baking.  Sprinkle with paprika.  Cover and bake at 375 degrees for 35 minutes.  Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.

Ina double boiler or metal bowl over simmering water, constantly whisk the egg yolks, cream, lemon juice, and mustard until mixture reaches 160 degrees or is thick enough to coat the back of a metal spoon.  Reduce heat to low.  Slowly drizzle in warm melted butter, whisking constantly.  Serve immediately.

Submitted by: Alison Preas

Creme Brulee French Toast Made Overnight

1 loaf french toast, sliced length-wise, down the middle
1/2 cup unsalted butter
1 cup brown sugar, packed
2 tablespoons light Karo syrup
5 large eggs
1 1/2 cup half-and-half (I prefer all cream!)
1 teaspoon vanilla extract
1/4 teaspoon salt

Directions:
Melt butter, brown sugar and Karo syrup over medium heat in a small saucepan.  Stir until smooth.  Pour mixture in a 13x9 casserole dish.  Place bread on top, squeezing it in if you need.  Whisk eggs, half and half, vanilla, and salt in a large bowl until combined.  Pour mix evenly over bread.  Chill in fridge overnight.  In the morning: LET CASSEROLE COME TO ROOM TEMPERATURE!  Preheat oven to 350 degrees.  Bake uncovered 35-45 minutes.  Edges will be puffed and golden.

Submitted by: Alison Preas

German Pancakes

6 Eggs
1 Cup Flour
1 Cup Milk
1/2 Tsp Salt
1 Cube Butter

Melt butter in 9x13 pan in oven.  While butter is melting, combine the rest of ingredients.  When butter has melted, tilt butter so sides of 9x13 pan is covered.  Pour batter in pan and bake for 15 minutes at 425 degrees.

Serve with fresh fruit, syrups, or whipped creams.

Stuffed French Toast

10-12slices of firm white bread

1 8oz. Cream Cheese

1 Dozen Eggs

2 C. Milk

1/3 C. Maple Syrup

Instructions:

Remove crust from bread.  Cube bread and place ½  in 9x13 pan.  Cube cream cheese and place on top of bread.  Place remaining bread on top.  Mix eggs, mild and syrup.  Pour over bread.  Cover and refridgerate overnight.  Bake 375 for 45 minutes.

Submitted by: Ingrid Morrill

Egg Casserole

In a buttered 9x13 pan, layer the following:  Hash Browns to fill the bottom of the pan, 1 lb. sausage and small onion fried together, and 12 Eggs beaten with a little milk/seasoned with salt and pepper

Instructions:

Pour over top.  Top with grated Cheddar Cheese.  Bake 45-60 minutes at 350 until knife inserted comes out clean.

Submitted by: Ingrid Morrill 

Buttermilk Syrup

¾ C. Sugar

1 Cube Butter

½ C. Buttermilk

Boil

Add:

1 tsp. Vanilla

1 tsp. Soda


Instructions: 

Will foam up very high so boil in large pot.

Can quadruple but only add 1 tsp soda.

Submitted by: Ingrid Morrill