Crustless Bacon and Cheese Quiche

    1 cup sliced green onion

1 cup tomatoes

12 slices bacon (I used turkey bacon and put it in the oven)

1 cup fresh mushrooms

1/3 cup sour cream

12 eggs

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

Preheat oven to 325.  Reserve 2 TBSPS each of onion and tomato and set aside.  Cook bacon in large skillet until crisp.  Remove bacon and put on paper towel.  Cook mushrooms and stir 2 minutes until tender.  Remove from heat.  Chop bacon.  Add to mushrooms along with the onions and tomatoes.  Mix well.  Beat eggs and sour cream with whisk until well blended.  Pour into greased 9x13 baking dish.  Top with bacon mixture and cheese.  Bake 30 minutes or until center is set.  Sprinkle with the reserved onions and tomatoes.

Baked French Toast

Ingredients

• 1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
•   6 eggs
• 2 cups half-and-half cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 3/4 cup butter
• 1 1/3 cups brown sugar
• 3 tablespoons light corn syrup

Directions

1. Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
2. The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour half over bread and egg mixture.
3. Bake in preheated oven, uncovered, for 20 minutes, pour the rest of the syrup over the bread and bake for another 20 minutes

new email address

I have a new email address:

jenniferadrennan@gmail.com

If you could send me a quick email to this new address so I can add you to my contacts, that would be great!

Thanks,

Jenn