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Overnight French Toast

*6 Eggs

*2 cups Half and Half or Whipping Cream

*1 Tablespoon Vanilla Extract

*1 Loaf Sour Dough, cubed

*1/2 cup Brown Sugar

*1/2 cup Butter, cubed

*1 tablespoon Cinnamon

*1/8 teaspoon Sea Salt

*Maple Syrup, drizzle on top after baking as desired

*Whipped Cream, topping

*Fresh Ground Cinnamon, sprinkle on whipped cream

Beat together the eggs, half and half and vanilla.

Using a 9”X13” glass baking dish, sprayed with cooking spray. Place the bread cubes and pour over the egg mixture. Cover with Aluminum Foil and refrigerate overnight or at least 2 hours.

Combine in a bowl the brown sugar, butter, cinnamon and salt. Crumble together and add to the top of the bread mixture evenly the morning of baking.

Bake cover with foil in a 350*F. oven for 35 to 45 minutes. Remove foil the last 7 minutes.

Cut into desired serving sizes.

Serve warm with maple syrup, whip cream topping and ground cinnamon.

Enjoy!

Lindy

Veggie Omelet Casserole

*1 (16 ounce) container Sliced Crimini Mushrooms, rinsed and paper towel tried

*2 tablespoons Extra Light Olive Oil

*1 tablespoon Butter

*1 Green Bell Pepper, roasted and cut into chunks

*Mini Bells 4 Red, 4 Orange and 4 Yellow, Poivrons mini peppers

*1/2 Yellow Onion, diced

*3 Large Cloves Garlic, minced

*2 cups Packed Fresh Spinach Leaves

*10 Eggs

*1/2 cup Half and Half Fat Free

*2 teaspoons Cholula Hot Sauce

*1/8 teaspoon White Pepper

*1/4 teaspoon Sea Salt

*2 bags (use 30 ounces about 1 and 1/2 bags) Refrigerated Simply Shredded Potatoes

*1 cup finely grated Sharp Cheddar

*4 ounces crumbled Feta Cheese

Sauté the mushrooms in olive oil and butter for 10 to 15 minutes on medium heat, then add the onions and sauté for another 2 minutes, add garlic and mini bell peppers sauté 1 more minute, remove from heat, add spinach, roasted green bell pepper. Set aside.

Beat eggs and half and half in a large mixing bowl. Then add the hot sauce, white pepper and salt.

In 2 (11”x7”) baking dishes, sprayed with cooking spray

Layering Baking Dishes:

*Spread equal amounts of the shredded potatoes to each baking dish and then add the next layer, sautéed vegetables.

*Pour half of the each egg mixture to each potato filled baking dish and top them with crumbled feta and sharp grated cheese. Cover with foil and remove last 7 minutes of baking.

Preheat oven.

Bake in a 375*F. 45 to 50 minutes

Cut each pan into 8 square servings.