Have fun with this!! Use raisin bread, egg bread, French bread or sour dough bread.  Add a dash of Amaretto or Grand Mariner (with some orange zest or orange juice).   You can even add chopped semi-sweet chocolate.  Change it up with a topping of slivered almonds or chopped pecans.

Ingredients:

• 4 eggs
• 2/3 c milk or 1/2 and half, or cream
• 1/4 c sugar
• 2 tsp of vanilla or almond extract, cinnamon or allspice
• 8 thick slices of 2-day-old bread (better if slightly stale)
• Butter (can sub vegetable oil, but you know butter is better!)

Directions:

1. In a medium bowl, whisk together the eggs, milk(1/2 and 1/2, cream), and flavoring (cinnamon etc.).
2. Whisk the mixture until well blended.
3. Pour into a shallow bowl, wide enough to place a slice of the bread you will be using.
4. Melt some butter in a large skillet over medium high heat.
5. Place each slice of bread into the milk egg mixture, allowing the bread to soak in some of it.
6. Shake off the excess.
7. Place the bread slices onto the hot skillet.
8. Fry the French toast until browned on one side, then flip and brown the other side.
9. Serve hot with butter, maple syrup,whipped cream, powdered sugar and/or fresh berries.

Yield: Serves 4

Source:  Simply Recipes

An elegant and delicious variation on French toast.  And the great part is you make it the day before.  It holds well after it is baked.

Ingredients:  

• 1 stick (1/2 cup) unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• an 8- to 9-inch round loaf country-style bread (or large baguette, or thick cut bread)
• 5 large eggs
• 1 1/2 cups half-and-half
• 1 teaspoon vanilla
• 1 tsp Grand Marnier
• 1/4 teaspoon salt

Directions:

1. In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth.
2. Pour into a 13- by 9- by 2-inch baking dish.
3. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use.
4. Trim crusts. (or not)
5. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
6. In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well.
7. Pour evenly over bread.
8. Chill bread mixture, covered, at least 8 hours and up to 1 day.
9. Preheat oven to 350°.
10. Bring bread to room temperature.
11. Bake uncovered in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
12. Serve hot French toast immediately.

Serves: 6

Source:  GOURMET July 1998

If you can find pre-cooked bacon – sort of half cooked – or do it yourself the cups will be crisper and less fat in the bottom.

Ingredientss:

• 12 slices bacon
• 8 eggs
• 1/2 cup shredded cheddar or mozzarella cheese
• pinch of salt
• 1/4 tsp black pepper

Directions:

1. Preheat oven to 350°.
2. Whip the eggs, salt, pepper and cheese with a fork.
3. Spray non stick spray in 12 muffin tins.
4. Wrap each piece of bacon inside the sides of each muffin cup.
5. Fill each bacon lined muffin cup 3/4 of the way with the egg mixture.
6. Bake for 30-35 minutes, until the egg cups are golden brown and don’t jiggle.
7. Use a knife to scoop them out of the tins.
8. Serve immediately.

Serves:   Makes 12 but probably serves 4 – 6.

Source:  Fat Girl Trapped in a Skinny Body

Another good breakfast casserole.  It would not hurt to make it the night before and refrigerate until morning.

Ingredients:

• 1 12 oz. package breakfast sausage links
• 1 medium yellow onion, diced
• 1 jalapeño, diced
• 10 large eggs
• 1/2 cup whole milk
• 1/4 cup crumbled cotija cheese
• 2 cups shredded cheese (I used a combination of pepper jack & cheddar)
• 3 cups reconstituted hash browns
• 1 teaspoon kosher salt
• fresh cracked pepper
• sour cream, for serving
• cilantro, for serving
• hot sauce & salsa, for serving

Directions:

1. Preheat oven to 350°.
2. Remove the sausage from casings and cook in a skillet over medium heat until lightly browned, about 3-4 minutes.
3. Add in the onion and jalapeño and cook over medium low-heat until the onions are tender, about 4 minutes.
4. Whisk together the eggs, milk, cotija, and 1 1/2 cups shredded cheese in a medium bowl.
5. Line a greased 9 x 13 inch baking dish with the hash browns.
6. Season liberally with salt & pepper.
7. Top hash browns with the sausage onion mixture.
8. Pour the egg and cheese mixture on top.
9. Top with remaining 1/2 cup shredded cheese.
10. Bake for 20-25 minutes, or until the casserole is golden brown and the eggs are set.
11. Serve hot with sour cream, cilantro & hot sauce.

Serves: 6-8

Source:  Kathy Painter/Allison Cozza