Wednesday, October 19, 2011

Egg Puff

We love breakfast, and not just any breakfast, but a real cooked breakfast.

Maybe it comes from Ed and I both growing up on dairy farms. By breakfast time, some members of the household had already been up for hours milking and feeding cows.

Whatever the cause, since we were first married, no morning is too harried to not include breakfast. Occasionally, cold cereal will suffice, but on those days we are all thinking about lunch by 10:00. I have found that we all have a better morning if we have a breakfast that contains protein and whole grains.

If you are not accustomed to eating breakfast or if cereal or fruit is your usual breakfast (quick sugar rush but no lasting energy source) I'd encourage you to give breakfast a try. It may take your body time to adjust to eating right away in the morning. But you should be able to adjust your other meals to eating less if you give your body good fuel to work on throughout the day.

I'll be sharing some of our favorite breakfast recipes this month. The first is a recipe that my grandparents served at their bed and breakfast. I love that it is very adaptable to any taste and whatever is in the fridge. But best of all, all the prep can be done the day before. In the morning, all I do is slide it in the oven, set the table, and call the children!

Egg Puff


6 slices bread
2 cups milk
6 eggs
1 tsp salt
1 cup cheese

Options:  sausage, ham, bacon, peppers, onion, mushrooms, etc

In greased 9x13, place torn pieces of bread. If meat is desired, fully cook or brown. Sprinkle desired meat or veggies on bread. Beat eggs, milk and salt together. Pour over bread. Top with cheese. Sprinkle with other seasonings if desired. (Maybe basil, or rosemary?) Cover and refrigerate overnight. Bake at 375 for 30 minutes.

12 comments :

  1. I am also a breakfast person - anytime, anywhere! I have seen variations of this many times, but have yet to try it. Thank you for posting your recipes and tips; so often I do what I've always done, just because that's the way I've always done it. It's also neat to see what other traditions are out there (family, personal, religious, etc.). I have always been curious to see how other families live, and you never fail to bring a smile.

    Have a blessed day!
    Alicia

    ReplyDelete
  2. Hooray for protein breakfasts! Right now our grass-fed hens give such pretty orange colored eggs! Fun color!

    ReplyDelete
  3. Definitely bookmarking this one! I'm always looking for breakfast recipes. Can't wait to see what else you share. ~Rachel

    ReplyDelete
  4. We always make breakfast at my house so I can't wait to see all of your recipes this month. I am always ready to try something new.

    ReplyDelete
  5. love this idea of sharing b-fast recipes! i simply adore breakfast, although i usually don't cook it; i make granola, so that's our b-fast normally. however, i will be trying some of your recipes for sure. btw, we are egg farmers, & we recently read 3 diff. articles giving the egg credit for bolstering mental health, reducing the risk of breast cancer, & fighting heart disease & any cancer! although there's a wide-spread opinion that they raise blood pressure & are high in fat, i believe the truth is starting to be seen when it comes to how healthy eggs really are. =) def. a wonderful start to anyone's day!

    ReplyDelete
  6. Now this looks scrumptious ... I love breakfast casseroles!! My sister sent me a similar recipe from an old New Orleans source (http://dotalanecdotes.blogspot.com/2010/08/lets-begin-with-breakfast-new-orleans.html) and here is a humorous anecdote: my husband loves it when I scatter bacon across the top of these casseroles. One morning he was helping me put it in the oven and instead of cutting the bacon up, he left one strip long and announced that was his special piece. This became our tradition and he very much looked forward to a piece of casserole with a long piece of bacon on it (when the rest was chopped!). One morning on green-bean canning day, I had the casserole on the counter ready for the workers when they came in. Of course, my husband had prepared his "special" piece as usual. But disaster struck when somebody, thinking the bacon was a "mistake" being so long, took it off and ate it! Oh, the horror! But it was so funny :D

    ReplyDelete
  7. Hi, may I say how much I'v enjoyed reading your blog, and ask you a question about ingredients? I live in the UK and am unsure about American measures. When you say, in a bread recipe for example, 2 T yeast, do you mean 2 American teaspoons or 2 tablspoons? Here we would use tspn as an abbreviation for teaspoon and tbspn for tablespoon so I m unsure how much of the required ingredient to use.

    ReplyDelete
  8. Very Lazy Daisy -
    Thanks for your question. I'm sorry for the confusion. I usually use tsp for teaspoon and the abbreviation T for tablespoon. Hope that helps!
    Gina

    ReplyDelete
  9. Sounds delicious (and easy!). Will definitely try. Thank you!

    ReplyDelete
  10. Thank you, I bought both cup and spoon measures when in your beautiful country last year (a retirement holiday :-)) and look forward now to trying some of your bread and cookie recipes.

    ReplyDelete
  11. Our kids love it when I fix breakfast for dinner, though I don't do it very often much to their disappointment.
    I agree with you though. I think a good, hearty breakfast is better and it sure starts the day off right.
    Your recipe sounds great, and something I may have to fix tomorrow morning before the kids head off to school. :)

    ReplyDelete
  12. hey THANKS for this recipe! I have been looking for a basic egg casserole for years - and they were all way too complicated. WHY??! no need - thanks for your simple recipe with room for what I've got on hand.

    ReplyDelete

I'm still learning how to be a joyful homemaker and I'd love to hear from you!

LinkWithin

Related Posts with Thumbnails