Hey Amy!

Several of you have been writing, “Hey Amy!  We need more breakfast ideas.”  I hear you loud and clear!  I too need a few more breakfast ideas.  Recently I read that we should eat like Kings at breakfast, a prince at lunch and a pauper at supper.  To me, that is rearranging everything I have been taught and executed in my life.  The last meal of the day is a gathering, a social affair, a time where I can take my time to prepare something delicious for us.  Relearning this new edict is going to be a challenge for me.  I love to sleep until the last possible second.  Breakfast usually consists of a glass of juice, a piece of peanut butter toast or a ‘nooks & crannies‘.

This week I am going to share some recipes I hope will satisfy your request for ideas.  Many are very simple and a few can be made the night before (which I am realizing is a bonus to my ‘must sleep until the last second’ lifestyle).  Today’s recipe comes from my hometown newspaper cookbook that was published in the early 90′s.  Nany gave it to me for Christmas in ’93 and I cherish it for many reasons but mostly because it was my very first cookbook.

Ingredients:

8 slices bread (I prefer country bread)
2 c. milk
8 eggs, well beaten
1 tsp. salt
1 tsp. dry mustard
pinch of pepper
2 c. grated cheddar cheese
1 c. cubed ham

Tear slices of bread into cubes (or you could cut them if you are particular about the shape of your bread) and set aside.  Combine milk, eggs, salt, mustard and pepper.  Lightly stir together milk mixture, bread cubes, ham and cheese.  Place in casserole dish, cover and refrigerate overnight.

When you wake, preheat oven to 325.  Bake for one hour or until knife inserted in center comes out clean.  Allow to sit for 10 minutes before serving.

For the vegetarians, you easily can make this without the ham.  Occasionally, I will substitute the cheddar for other flavors of cheese.  Very delicious!

xo–me

Be Sociable, Share!

•