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Simple breakfast ideas

Here are breakfast casseroles that are not only simple but also adaptable to your taste. For example, you can use any bread (whole grain, sourdough, egg, etc).

india Updated: Nov 19, 2009 20:43 IST
MCT

Here are breakfast casseroles that are not only simple but also adaptable to your taste. For example, you can use any bread (whole grain, sourdough, egg, etc). Try adding shredded orange zest to the Company French Toast. Add diced vegetables such as peppers, onions and tomatoes to the egg casserole or souffle. Use Swiss, Muenster, pepper jack or another favourite cheese. Replace bread cubes in the souffle with hash-brown cut potatoes. There’s no end to the possibilities.

Ingredients
½ cup (1 stick) butter or margarine
1 cup brown sugar
1 teaspoon cinnamon
12 slices of thick, firm bread (egg or raisin)
5 eggs, well beaten
1 ½ cups milk

Method:
Melt butter in a 9x13” baking pan. Mix brown sugar with cinnamon and stir into butter. Place bread slices in a double layer over butter mixture. Beat eggs with milk; pour over bread slices. Cover and refrigerate overnight. Bake uncovered at 350 degrees for 45 minutes. Cut into squares and invert on plate to serve.

Ingredients
12 slices white bread,
crusts trimmed
9 eggs, well beaten
3 cups milk
1 ½ tablespoons oil
1 tablespoon dried onion flakes
1 teaspoon salt
½ teaspoon pepper
1 cup grated sharp
Cheddar cheese

Method
1. Cut bread into cubes.
2. Combine eggs, milk, oil and seasonings. Stir in cheese.
3. In an ungreased 2-quart souffle dish, alternate bread cubes and egg mixture.
4. Refrigerate overnight,
covered.
5. Bake at 350 degrees for
1 hour 10 minutes, or until puffed and brown.

Ingredients
1 pound bulk sausage
or diced ham
6 slices buttered white bread
1 ½ cups shredded cheese
8 eggs
2 cups half-and-half
1 teaspoon salt
1 teaspoon dry mustard

Method
Cook sausage as directed on package; crumble and drain. Butter a 9x13” baking pan. Place bread, buttered side up, in a layer on bottom. Sprinkle with meat and cheese. Beat eggs with half-and-half, salt and mustard. Pour over all. Refrigerate covered, overnight. Uncover and bake for 40-50 minutes at 350 degrees.

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