Frugal French Toast Casserole

I was in search of a frugal version of my french toast casserole. I didn't have any cream cheese on hand so I came up with a plain version. The kids LOVED it even more than before.

Quick and easy to throw together, can feed a large crowd....cheap! Easy to make variations on based on your own tastes and what you have on hand.

Overnight French Toast Casserole

1/2 C Butter

12 slices Bread

1 C Brown Sugar

1 tsp Cinnamon or Baking Spice (apple or pumpkin pie spice works great)

1 tsp Vanilla Extract

6 eggs

1 1/2 c Milk (raw/sour is the best)

-Melt butter & pour in a 9X13 pan

-Wisk eggs, milk & vanilla together

-Layer bottom of pan with half the bread

-Sprinkle half brown sugar mix & some spice

-Layer second half of bread

-Pour egg mixture over all then sprinkle remaining brown sugar

-Cover & refrigerate overnight

-In the morning, cover with tinfoil and bake at 350 for 30 minutes

-Uncover and bake 15 more minutes - Done when set and slightly brown

Variations:

TONS of possible variations....use any type of old bread you have on hand....hotdog buns, challah, white, french...you name it..it will work.

Use any type of milk.....raw, almond, coconut, reconstituted....it all works fine.

Eggs.....best to use beautiful yellow pastured eggs but I have in a pinch used reconstituted whole eggs. No one ever knows the difference.

Of course...be creative and add in any kind of frozen, dried, fresh fruit. Serve with syrup, jelly, honey, butter, powdered sugar. What ever suits your fancy!.

This can easily be frozen uncooked and baked later. No need to even thaw....just increase the covered baking time until almost set.

Caramel Apple Breakfast Casserole

This recipe originated from the $5 Dinner Mom Erin. I made a few little changes to make it more TF.

Here is my version.

Ingredients
6 large eggs, local & free roaming
1 cup milk, raw & soured
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ground ginger...even better a little minced fresh

5 medium or 4 large apples, peeled and diced
1/4 cup butter
1/4 cup brown sugar (I used Muscovado)
1 tsp cinnamon ($.05)
6 slices of bread, sourdough & a little stale

Directions
1. In a mixing bowl, whisk eggs, milk, cinnamon, nutmeg and ginger.

2. Peel, cut and dice the apples. (I used my PC corer/slicer...then put the cores & peels on the stove with a little spices to simmer and make the house smell so YUMMY)

3. In a smaller mixing bowl, combine melted butter, brown sugar and cinnamon. Toss with diced apples.

4. In a greased 9x9-inch glass baking dish, tear 3 slices of bread and add to the bottom. Then add a layer of the diced caramel apples.

5. Tear the other 3 slices of bread and place on top of the apples.

6. Pour egg/milk mixture into the baking dish and press down a little. Cover with foil and let stand in the refrigerator for at least an hour (overnight, ideally!).

7. Preheat oven to 350.

8. Bake covered for 30 minutes, then uncover and bake another 15-20 minutes, or until eggs have cooked through.

9. Serve Caramel Apple Breakfast Casserole with a little maple syrup and butter.

I can see this with some thick vanilla whipped cream or even ice cream.


Reviews from the Family this morning :)
Renee: Really good...but I need to double next time cause I am still hungry and it is all gone.
Forrest: Good but wanted more sweets...like powdered sugar on top. He is my SWEETIE!
Brittany: Liked it and even had seconds
Madalynn: Hot & Yummy but wanted more apples
David: Good, gone and now I want a cold chicken leg from last night.
Ellie: Yuuuummmmmmm(toddler mouthful talk)
& Abbie: Drooled from Daddy's lap

Basic Crustless Quiche & Egg Pie

Renee’s Basic Crustless Quiche

8 eggs
1 cup heavy cream
1/8 tsp cayenne pepper
Generous Dash of Salt & Pepper
1 clove garlic, minced
Any kind or combination – see below for our favs!
2 C Cheese
1 C Meat, cooked and diced
1 C Veggies, cooked and diced

Preheat oven to 425 & Butter pie pan(s)

Beat together eggs, cream & spices. Fold in cheese, meat, & veggies.

Pour into 1 deep dish pie pan or 2 reg. pie pans

Bake at 425 degrees for the first 15 minutes and then reduce heat to 300 degrees and cook for an additional 30 minutes. (40 for deep dish) Remove from oven and allow to cool for 10 minutes before cutting.

Freezing Instructions: Best frozen raw. After mixing together all ingredients. Pour into a gallon freezer bag or qt mason jar. Thaw completely before cooking.

Tip: Easily made ahead and served room temp or slightly warmed.

Favorite Combinations:
Bacon, Tomato, Basil, Feta
Feta Chicken Apple Sausage & Cheddar Cheese
Ham & Swiss Cheese
Broccoli & Cheddar Cheese,
Mushroom, Rstd Red Pepper & Cheddar
Rstd Red Pepper, Artichoke, Spinach & Feta
Chicken, Cheddar & Broccoli
Grd Sweet Sausage, Fire Rstd Tomatoes, Spinach & Sharp Cheddar


David’s Egg Pie

4 eggs
1 cup heavy cream
1 ½ cup cheese
Dash of S&P

Beat together eggs, cream & spices. Fold in cheese. Pour into a buttered pie pan.

Bake at 425 degrees for the first 15 minutes and then reduce heat to 300 degrees and cook for an additional 30 minutes. Remove from oven and allow it to cool for 10 minutes before cutting.

Spinach, Mushroom, Prosciutto Quiche (crustless)

I just made this quiche today....I will upload some pics later.

I had leftover spinach and prosciutto.

Ingredients
6 eggs
1 C Cream
1/2 tsp salt & dash of pepper
pinch ground nutmeg
1/4 tsp cayenne
1/2 C prosciutto, thinly sliced & diced
1 C romano cheese, grated
1/2 C cremini mushrooms, sliced
1/2 pound fresh baby spinach, rinsed and stems removed.

Preheat oven to 425 degrees & butter a deep dish pie pan.

Whisk eggs, cream, spice until well-beaten. Mix in shredded cheese

Saute mushrooms in EVOO over medium-high heat until soft; add to prepared pie pan
Add spinach to saute pan and cook until wilted;
drain/squeeze out moisture from spinach; add to pie pan

Sprinkle prosciutto evenly over mushrooms/spinach

Pour egg/cheese mixture over mushrooms and spinach and place quiche in oven

Bake at 425 degrees for 15 min and then turn down heat to 300. Bake an additional 30 minutes.

Remove from oven and allow to set for 5-10 minutes before serving

Egg Custards

Ingredients.....per 1 cup of custard. Adjust accordingly.

2 eggs
1/2 cup raw milk/coconut milk
2 Tbs honey
1/2 tsp vanilla extract
fruit/nuts/spice

Place your ramekins into a cold water bath, place your fruit or nuts in the bottom of the dishes. Beat together the eggs, milk, honey and vanilla. Pour them evenly into the dishes. Sprinkle with any spice.

Bake at 300F for about 65 minutes or until set. I usually leave them in the water bath until it cools down enough for me to touch them (about an hour), then I dry off the dishes and stack them in the fridge. These last a week easily.

Our favorite is raspberries or blueberries sprinkled with nutmeg/cinnamon

Note: You can adjust this to family size custards...just bake longer.

Zucchini Feta Pancakes

Originally from The Moosewood Cookbook but I changed to fit our families taste and make GF.

Ingredients:
4 cups shredded zucchini
1 cup feta crumbled (fresh from my farmer)
3 eggs separated
3/4 tsp. basil
1/3 cup caramelized onions (I do these in bulk in my crockpot and freeze for later use)
1/3 cup Pamela's Baking Mix
salt and pepper
butter for cooking

Lightly salt the grated zucchini and let it sit in a colander for 15 minutes.

Beat the egg whites to form soft peaks.

Mix together the egg yolks, basil, onions, feta, baking mix, salt and pepper.

Rinse the zucchini, squeeze out the excess moisture, and add to the rest of the ingredients.

Fold in the egg whites.

Cook over medium heat in butter until browned on both sides.

Veggie Loaded Quiche

I use this recipe but use whatever I have on hand. This week I have a half-bag a kale and a half used jar of roasted red pepper & artichoke hearts. I will add in feta too. I make mine crustless because we are GF.

Ingredients:
Crust (Gluten FREE...if you do this without the crust)

1 1/4 c. whole wheat flour (freshly-ground hard white winter wheat
works best)
1/2 t. sea salt
1/2 c. butter, cut into eight pieces
1 egg yolk
2 T. Water (very cold)

Combine flour and salt in food processor. Add butter, and process
until crumbly. Add egg yolk and water, processing constantly until
mixture forms a ball. Wrap in waxed paper, and chill for at least 30
minutes. Press into 10-inch pie shell when ready to fill. If you
prefer not to make your own crust, purchase a ready-made one without
hydrogenated oils.

Filling
2 tomatoes, chopped
1 small can artichoke hearts, drained and chopped
1 bag of pre-washed baby spinach
6 eggs (preferably organic)
1/4 c. cream or half-and-half (preferably organic)
1 t. sea salt
1/2 t. chili powder
4 oz. crumbled feta cheese (optional)

Sauté tomato, artichoke and spinach over medium heat until spinach
wilts. In a medium bowl, beat together eggs, cream, salt and chili
powder. Arrange vegetables in bottom of pie crust, top with half the
cheese and the egg mixture. Bake at 425 degrees for 15 minutes. Top
with remaining cheese, then bake an additional 30 minutes at 350 degrees.

We love quiche, so I make many variations of this recipe. Any veggies left over at the end of the week are bound to end up in a quiche! I often double it and put one quiche in the freezer for a quick meal another day.

This recipe originally came from a Crunchy AP friend online.

Zucchini Custard Casserole

Ingredients:

Ingredients:
6 slices of firm bread (sourdough or millet work great)
1/4 cup soft butter
1 lb whole kernel corn, Frozen or canned
2 Cups thinly sliced zucchini
4 oz green chilies, seeded and chopped
2 cups (about 1/2 lb.) shredded Raw Monterey jack cheese (or your choice)
4 eggs
2 cups raw milk (I use sour)
1 tsp salt
1/8 tsp pepper

Trim crusts off bread, spread butter evenly & arrange buttered side down in 9 x 13 inch dish. Distribute corn evenly. Arrange zucchini over corn. Sprinkle chilies and cheese over zucchini. Beat eggs slightly, then beat in milk, salt & pepper. Pour egg mixture over cheese. Cover & refrigerate overnight. (easily frozen at this point) Bake uncovered in 375 degree oven for 30-40 minutes, or until lightly brown & puffed. Let stand about 10 minutes before serving.

Makes 6-8 servings.

Note: you can easily make this ahead and freeze before baking. It comes out wonderfully!

French Toast Casserole

This is a great way to use up the end of loaves that you throw in your freezer or if you find bread on sale. I often add dried or frozen fruit....like blueberries... to this one. Many times I make this in bulk. It freezes and cooks great later. I freeze prior to cooking. It is wonderful filling easy breakfast for those with new babies or sick friends. It is very easy to throw together so I like to make 2-4 at time. I especially do this when I get a good extra supply of eggs.

Ingredients:
16 slices day old sourdough bread, cubed
(I usually throw the end of a few loaves in the freezer and then when I
have a good portion I make this recipe)
1 (8 oz.) pkg. cream cheese, cubed (Of course raw cream cheese is best
for this recipe)
1 1/2 doz. pastured eggs
1/2 c. maple syrup
2 c. raw milk

Put 1/2 of bread cubes in casserole. Put cubed cream cheese on top of bread. Put on rest of bread cubes. Whip eggs. Add maple syrup and milk. Mix well. Pour over bread and cheese. Cover and refrigerate overnight.

Next morning, bake at 375 degrees for 45 minutes. Serve with syrup or fruit.
NOTE: Soaking is very important in this recipe. You can get away with just 3-4 hours of soaking but overnight is FAR better.

I usually freeze it uncooked. Then pop it into the oven usually in a
semi-frozen state because I forgot to take it out in time I
bake it on the highest rack in oven at 350 degrees F until the top is
browned and a bit crunchy.

We serve it will more maple syrup or whole berries and fresh whipped
cream.