I’m not sure why, but when it comes to Easter, I get more excited about what I’m going to eat before church than after.  I just love waking to a huge breakfast spread Sunday morning.  However, it’s really too hectic to throw together a breakfast/brunch before getting everyone out the door for church…especially because you want to leave early before all of the parking spaces are full!  That’s why I created this simple make ahead/ overnight menu.  There is something on here for everyone, I assure you!

First up, French Toast Casserole.

Ingredients:

1 Large French Bread Loaf, Cut into 1 Inch Thick Slices

8 Eggs

2 Cups of Milk

1 Cup of Half-n-Half

2 Tablespoons Sugar

1 and 1/2 Teaspoon Vanilla Extract

1/4 Teaspoon Ground Cinnamon

Dash of Salt

Pecan Topping

2 Sticks of Butter, Softened

1 Cup of Brown Sugar

1 Cup of Pecans

2 Tablespoons of Light Corn Syrup

1 Teaspoon Ground Cinnamon

Directions:

1) Grease a 13×9 Pan with butter.  Cut your slices of bread and place in pan, standing slices up.

2) In a bowl, whisk  together: eggs, milk, half and half, vanilla, cinnamon and salt.  Pour egg mixture over bread.  Make sure you lift up the pieces of bread so that the mixture soaks the bread.  Cover the casserole dish and let french toast soak overnight.

3) In a separate bowl, mix together: butter, brown sugar, pecans, corn syrup and cinnamon together.  Cover and refrigerate.

4) The next morning, pre heat the oven to 350 degrees.  Microwave the pecan mixture for 30 seconds just to soften a bit.  Spread mixture over french toast casserole.  I find using your fingers works best.  Bake the casserole for 40 minutes.  Serve with maple syrup. Yum!!!!

This recipe is adapted from Paula Deen and adjusted to my taste a bit.

 

 

Next up, Sun Dried Tomato and Spinach Muffin Quiches

This makes 6 jumbo muffin quiches.

Ingredients:

3 Eggs

1/2 Cup Milk

1 Cup Half-n-Half

Salt

Pepper

Dash of Nutmeg

Sun Dried Tomatoes, drained (You’ll need about 3-4 per muffin cup)

Chopped Spinach, Cooked and Drained

1/4 Cup Diced Onions

6 Cheese Blend, Shredded

1 Package of 2 Pie Crusts

Directions:

1) Whisk together: eggs, milk, half and half, several dashes of salt and pepper and 1 single dash of nutmeg.  Set aside

2)  Lay pie crust over the backside of a muffin cup.  Using a sharp knife, cute circles in the pie crust to fit muffin cup.

3) Grease Muffin Pan and layer 2 circle pie crust cutouts in each tin.  Place a few sundries tomatoes and a little bit of spinach in each muffin cup.  Pour egg mixture on top.  Top with shredded cheese.  Cover and refrigerate over night.

4) The next day, pre heat oven to 375 degrees.  Uncover quiche and bake for 25-30 minutes until golden.

Here’s what the progression of this looks like:

 

 

 

Third Up, Oven Baked Bacon

Ingredients:

Thick Cut Bacon

Directions:

1) Line a baking sheet with tin foil. Line with several pieces of bacon. Cover and refrigerate overnight.

2) The next day, pre heat oven to 375.  Cook bacon for about 25 minutes.

 

Lastly, combine your favorite fruit to make a fruit salad.  No directions needed!

 

I hope everyone has a wonderful Easter Sunday.

 

 

Want more special family meals?  Check out these recipes from my Sabbath Sunday Series. Fried Gnocchi with Goat Cheese, Sweet and Crunchy Pork Chops, Chicken Eggplant Parmesan in One

 

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