Have you ever heard of Ree Drummond, aka The Pioneer Woman?
(Everyone nodding here!)
She's got a cute true-life romance book out about her
and her cowboy husband. My sister Beth liked it, and I have yet to read it,
but her story on her blog was funny!!
And she has a recipe book!
I have been wanting to make her Cinnamon Baked French Toast
for a while and last night I got started.
The recipe called for one loaf of crusty bread.
Since I didn't want to go out to the store, I started a loaf in my
handy dandy bread machine. When it was done baking,
I cut it in cubes and let it cool. I put together
the casserole and put it in the fridge overnight.
This morning, I preheated the oven and sprinkled on the crumb mixture
I had premixed the night before and baked it for about 45 minutes.
Here it is after I pulled it out of the oven. Mmmm...it smelled SO GOOD.
As I was checking my e-mail while it was baking, I came across Crystal's recipe for omelet on her blog, Every Day Food Storage, and found this recipe for Oven Denver Omelet. This recipe is good because it can double easily for a crowd and is a yummy way to use the powdered egg I have in my pantry. I had a few minutes before the baked french toast would be done, so I decided to whip this up, too. Why waste a hot oven?
I usually use powdered egg in baked goods, so I was wondering how they would taste in an omelet as one of the main ingredients. (It was a little crumblier than real egg but tasted just fine!)
By this time, my cute little 3 year old buddy was asking what I was up to, and was very happy to be invited into the kitchen. It turns out he is a superb mixer of eggs and cream! He happily whisked and chopped bell pepper with a butter knife. Kids make great sous chefs!
Eggs before oven:
Baked and piping hot...
Doesn't this look yummy? It smelled really amazing with that sweet nutmeg-y aroma...
And the eggs were a hit!
The baked french toast and oven omelet were perfect together!
If I were to make the baked french toast for just our family of six,
I would halve it and bake it in a 8x8 glass dish.
To serve the eggs to my family, plus guests,
I would double the recipe and bake it in a 9x13 glass dish.
This combination would make a great "company" breakfast!
Here we are, a couple of Happy Chefs and Breakfast Buddies!
Bon Appetit and Happy Weekend to you!