I guess I counted the chickens before they hatched yesterday. I didn't get around to going to the Dollar General to pick up the eggs until around 4:00 because we did school and I did my other shopping first. I know it was the same eggs but not on sale anymore. I just stood there staring for a while. It did not want to sink in that my eggs weren't $.50 anymore but $1.55, not even the best price for the week. Southern Market has eggs for $1.29 so I am going to get around 4 boxes and make up some of the dishes anyway- just not as much as I was planning. I sent my daughter to the bread store because it is near her college and she bought 3 loaves of the Texas toast for me. Since it is thicker it is better to make French toast sticks with.
French Toast Sticks
2/3 cup whole milk
1/3 cup flour
1/3 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1/8 teaspoon cinnamon
6 slices Texas toast thick bread
3 tablespoons butter
1Mix together the eggs, milk, flour, sugar, vanilla, salt& cinnamon.
2Heat a large skillet, or griddle.
3When the skillet is hot, add 1 tablespoon butter.
4If the butter smokes, your pan is too hot; turn down the heat.
5Dip each slice of bread into the batter for 30 seconds on each side.
6Let some of the batter drip off, then put in skillet.
7Cook each slice 1 1/2-2 minutes per side until each side is golden brown.
8Add more butter, if necessary, to cook all of the slices.
9To serve, put on plate, dust with powdered sugar. Serve with butter & hot syrup.
French Toast Breakfast Casserole
Ingredients1 lb. Loaf Italian Bread
8 oz. Lowfat cream cheese
1/2 cup Sugar, divided
1/2 tsp. Vanilla
1/2 cup Chopped pecans, optional
2 cups Milk
1 tsp. Cinnamon
2 tbs. Butter, melted
Cut bread into cubes, place half in greased 9x13" pan. Microwave the cream cheese to melt, stirring midway. Once melted, add half the sugar. Pour this mix over the bread cubes (will not completely cover). Sprinkle nuts over cream cheese layer. Top with remaining bread cubes. In a bowl, beat the remaining sugar, eggs, milk, cinnamon and melted butter together. Pour over bread cubes. Freeze at this point or let sit overnight in fridge. Bake at 350 degrees for 35 minutes. Serve with warm syrup or fruit toppings.
1 1/2 c. frozen hash brown potatoes, thawed
1 lb. country sausage
1 c. shredded Cheddar cheese
6 eggs, beaten
1 c. milk
Place hash browns in a greased 9 x 13 inch baking dish. In a skillet, brown and crumble the sausage. Drain and place on top of hash browns. Sprinkle with cheeses.
In another bowl, beat the eggs and milk. Pour over potatoes, cheese and sausage. If necessary, use a fork to make sure the egg mixture trickles down to the hash browns. Bake at 350 degrees about 50 minutes. Makes 4-5 servings.
HASH BROWNS BREAKFAST CASSEROLE
3 c. croutons
1 1/2 c. bulk sausage, browned and drained
2 c. milk
1 can cream of mushroom
lb. bag frozen hash brown potatoes, thawed
2 c. sharp Cheddar cheese, shredded
4 eggs, well beaten
3/4 tsp. dry mustard
1/2 c. milk
Place croutons in 9 x 13 inch pan. Top with 1 1/2 cups of cheese and the sausage. Cover with mixture of eggs, milk and mustard. Refrigerate overnight. Mix mushroom soup with milk and pour over the top. Cover the potatoes and top with 1/2 cup cheese. Bake at 300 degrees for 1 1/2 hours or at 325 degrees for 1 hour.