9 leftover dinner rolls
1 1/2 cups milk
1/3 cup sugar
1 teaspoon almond extract
21 ounce can peach pie filling
Cut rolls into 1/2 inch cubes. Place cubes in a sprayed 8-inch square baking pan.
In a bowl, combine eggs, milk, sugar, almond extract and 1 cup peach pie filling. Mix well. Pour over roll cubes. Press down with a spoon to make sure all of the roll cubes are covered with egg mixture; let soak for 30 minutes. Bake at 350°F 30-40 minutes.
Heat remaining pie filling and serve over warm pudding.
1-1/4 cups milk
2 teaspoons sugar
1 teaspoon ground cinnamon
14 slices bread
1 package (7 ounces) flaked coconut
In a large bowl, beat eggs; add milk, sugar and cinnamon. Dip bread in egg mixture until both sides are coated. Coat both sides with coconut. Place on greased baking sheets.
Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup. Yield: 7 servings.
1 loaf (1 pound) French bread, cubed
6 egg whites
1-3/4 cups low-fat milk
1 teaspoon sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 package (12 ounces) frozen unsweetened mixed berries
2 tablespoons cold butter
1/3 cup packed brown sugar
Place bread cubes in a 13-in. x 9-in. baking dish coated with cooking spray. In a large bowl, combine the egg whites, eggs, milk, sugar, cinnamon, vanilla and salt; pour over bread. Cover and refrigerate for 8 hours or overnight.
Thirty minutes before baking, remove the berries from the freezer and set aside, and remove the baking dish from the refrigerator. Bake, covered, at 350° for 30 minutes.
In a small bowl, cut butter into brown sugar until crumbly. Sprinkle berries and brown sugar mixture over French toast. Bake, uncovered, for 15-20 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.
1 cup orange juice
1/2 cup plain yogurt
1 medium ripe banana, sliced and frozen
1/2 cup frozen unsweetened strawberries
1/2 cup frozen unsweetened raspberries
2 tablespoons toasted wheat germ
In a blender, combine all ingredients; cover and process for 30 seconds or until smooth. Pour into chilled glasses; serve immediately. Yield: 3 servings.
12 slices of thin-sliced deli meat (roast beef or ham)
or 24 thin slices partially cooked bacon (not crisp)
6 slices American cheese, quartered
or 12 tablespoons shredded cheddar cheese
Preheat oven to 350 degrees; spray muffin cups with no-stick spray.
Line each muffin cup with one slice of deli meat to form a bowl, or wrap two slices of bacon around the middle of each cup.
Divide cheese evenly and arrange in each cup. Break one egg onto the cheese.
Bake uncovered at 350 degrees for 20-25 minutes, or until eggs are completely set. Serve warm.
6 thin slices deli ham
1/4 cup shredded cheddar cheese
2 tablespoons mild salsa
6 canned pineapple slices
Preheat oven to 350. Spray 6 muffin cups with no-stick spray.
Line the muffin cups with ham, then layer the cheese, salsa and pineapple (you may need to cut the pinapple to fit). Crack an egg into the center of each cup and add a dash or salt to each.
Bake at 350 degrees for 20-25 minutes or until egg whites are completely done and yolks are soft. Cook a little longer if you don’t want your yolks cooked hard.
Serve warm with toast.
1/2 cup chopped onion
4 garlic cloves, minced
1 tablespoon butter
1 10 oz. package frozen chopped spinach, thawed and squeezed dry
1-1/2 cups (6 ounces) shredded mozzarella cheese
1 cup (4 ounces) crumbled blue cheese, divided
2 plum tomatoes, diced
1 plum tomato, sliced, optional
Combine onion, garlic and butter in a small microwave-safe bowl. Cover and microwave about 1 minute (or saute in skillet on stovetop) until onion is tender.
In a bowl, lightly beat eggs with whisk. Stir in onion mixture, spinach, mozzarella, 3/4 cup blue cheese, and diced tomatoes.
Place in a greased shallow 1-qt. baking dish. Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted near the center comes out clean. Garnish with remaining blue cheese and sliced tomato if desired.