What do you do when a client leaves a bottle of champaign in the fridge? You make a Monday better!!
Do-Ahead Breakfast Bake
• 1 cup diced fully cooked ham (6 oz)
• 2 boxes (4.6 oz each) Betty Crocker julienne potatoes
• 1 medium green bell pepper, chopped (1 cup)
• 1 Tbsp dried chopped onion
• 2 cups shredded Cheddar cheese (8 oz)
• 1 cup Original Bisquick mix
• 3 cups milk
• ½ tsp pepper
• 4 eggs
Spray 13 x 9-inch glass baking dish with cooking spray
Layer ham, potatoes (from potato boxes), bell pepper, onion and 1 cup of the cheese in baking
dish. In large bowl, stir Bisquick mix, milk, sauce mix (from potato boxes), pepper and eggs until
blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover refrigerate at least
8 hours, but no longer than 24 hours.
Heat oven to 375°F. Bake 40 to 45 minutes or until brown on top and knife inserted in center
comes out clean. Let stand 10 minutes.
Bananas Foster French Toast
• 8 slices cinnamon bread, cut into ½ inch cubes (about 8 cups)
• 8 eggs
• 1 cup milk
• 2 ½ cups real maple syrup
• 1 tsp rum extract
• 6 ripe bananas, cut into ½ inch slices
• 1 cup chopped pecans
Spray bottom of 13 x 9-inch baking dish with cooking spray. Arrange bread cubes in baking dish.
In large bowl, beat eggs, milk and ½ cup of the maple syrup with wire whisk. Pour over bread in
baking dish. Cover and refrigerate 8 hours or overnight.
Heat oven to 350°F. Uncover; bake 35 to 40 minutes or until golden brown along edges. Let
stand 7 to 10 minutes before serving.
Meanwhile, in medium microwavable bowl, microwave remaining cups maple syrup uncovered
on high 1 to 2 minutes, stirring every 30 seconds until warm. Stir in rum extract.
Sprinkle banana slices and pecans evenly over bread; drizzle with 1 cup of the warmed syrup
mixture. Serve immediately with remaining syrup.