For moms in Savannah and the Coastal Empire


RECIPES: Breakfast Casserole, Crème Brulée French Toast

RECIPES: Breakfast Casserole, Crème Brulée French Toast

by Coastal Mommies... on Wed, 01/27/2010 - 9:30am

Teri Bell, aka Miss Sophie, is co-owner of Miss Sophie's Marketplace in
Pooler and a contributor to the West Chatham Neighbor.

Here's an excerpt, with recipes from her latest column "Start the day with a good, easy breakfast."

A quick visit to sites such as Bed and Breakfast Inns, online at,
can provide you with a wide range of recipes and ideas to create your
own breakfast casserole recipe. Once you get started, you'll see just
how easy and convenient breakfast casseroles can be. Before you know
it, you'll be inviting people over for breakfast to show off your
culinary creations.

There are a couple of recipes that I really enjoy. The Basic Breakfast
recipe is a great "base" to add just about anything you want. The Crème Brulée recipe was given to me by a bed-and-breakfast innkeeper and is
great for weekend guests.

Basic Breakfast Casserole
6 eggs
2 cups milk
1 tsp salt
1/2 tsp pepper
11/2 cup cheddar cheese
6 slices of bread, cut into 1/2 inch cubes (any kind will do)
eggs, milk, salt and pepper together in a bowl. Cover the bottom of a
greased 9 by 13-inch pan with bread cubes and top with cheese. Pour egg
mixture over bread. Cover and refrigerate 8 hours or overnight. Bake
uncovered at 350 degrees 45-55 minutes or until set in the center.
Variation 1 - Farmers Casserole: Top bread cubes with 1 lb of cooked
sausage. Dice and saute 1 onion, 1/2 cup mushrooms and 1 bell pepper
and spread over sausage. Cover with cheese and egg mixture. Top baked
casserole with fresh sliced tomatoes just before serving. Variation 2 -
Mexican Casserole: Mix 1/4 cup of your favorite salsa and 1/2 to 1
small can of diced green chilies into egg mixture. Top bread cubes with
1 lb of cooked sausage and 1 1/2 cup of Monterey jack cheese instead of

1 stick of butter
1 cup packed brown sugar
2 tablespoons corn syrup
6 slices of French bread, 1 inch thick
5 eggs
1 1/2 cup half-n-half cream
1 teaspoon vanilla extract
1 teaspoon of bandy based orange liquor (such as Grand Marnier)
1/4 teaspoon salt
a small saucepan, melt butter, brown sugar and corn syrup until
dissolved. Pour into a 9 by 13-inch baking dish. Arrange bread into a
single layer over dissolved sugar mixture. In a bowl whisk together the
remaining ingredients and pour over bread. Cover and refrigerator 8
hours or overnight. Remove pan from refrigerator and bring to room
temperature. Preheat oven to 350 degrees. Bake uncovered 35 to 40
minutes until lightly browned.

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