3 to 4 slices white bread, cubed
1 cup grated cheddar cheese
1 cup milk
1/4 teaspoon salt
1/2 pound precooked ham, cubed
1/4 teaspoon dry mustard
2 tablespoons butter, melted
Grease a glass or ceramic 9-inch pie pan. Cover the bottom of the pie pan with a single layer of bread cubes, followed by ham, followed by cheese. In a bowl, beat the eggs, milk, dry mustard and salt until frothy and fully combined. Pour the egg mixture over the ingredients in the pie pan. Drizzle melted butter over top. Cover and refrigerate overnight. Bake, uncovered, at 325 degrees F for 45 minutes to an hour, or until the egg mixture is fully set and the top is golden brown.
Want to add some protein to your breakfast? This is quick and easy to prepare the night before and put into small tupperware containers to go.
3 cans black beans, drained
1 7-oz can tomato sauce
Chopped onion (I have frozen chopped onion I buy from the grocery store)
1 Tablespoon minced garlic (from a jar)
Pour a dash of oil, enough to cover the bottom of sauce pan. Saute the onions and garlic together. Add the beans and tomato sauce and cook on medium heat until the sauce thickens
This is the recipe I used for the burritos the other night:
- 2 cups Hellman’s Real mayonnaise
- 2 packages dry Hidden Valley ranch dressing mix
- 2 cups sour cream
- 1 bunch chopped fresh cilantro
- 1 tsp minced garlic
- juice of 1 lime (I would have used 2 but only had one)
- 6 tomatillos husked and washed
- 2 7-oz cans of Herdez salsa verde
- 2 tbsp sugar
- Place all ingredients in a blender or food processor and process until smooth.
- 2 cups brown sugar
- 2/3 cup salted butter (softened)
- 3 eggs (whisked)
- 2 1/2 cup flour
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp. vanilla
- 1 1/2 – 2 cup semi-sweet chocolate chips
1. Pre-heat oven to 325 degrees. Cream butter and sugar in a large bowl. Add eggs and vanilla and stir until combined. Sift baking powder and salt with 1 cup of flour. Pour into the butter mixture and then thoroughly stir in the rest of the flour. Add chocolate chips to mixture and stir in gently.
2. Grease a 13×9 pan and lightly dust with flour. Press dough into pan with flour on your hands. Bake for 25-35 minutes or until lightly browned.
No-Bake Chocolate Oat Bars
Makes 16 to 20 bars
Prep Time: 15 minutes
Total Time: 2 hours 15 minutes
- 1 cup butter
- ½ cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 3 cups rolled oats
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 cup dark chocolate chips
- ¾ cup chunky peanut butter
- Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside.
- In a medium saucepan, combine the butter, brown sugar and vanilla extract. Heat over low-heat, until the butter has melted and the sugar has dissolved.
- Add the oats, cinnamon and kosher salt. Cook, stirring constantly, for 4 to 5 minutes.
- Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down.
- In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined.
- Pour ⅘ of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture.
- Refrigerate for 4 hours, or until set.