Tasty Thursday- Breakfast Edition

Banana Filled French Toast (from Rose Hill Inn)

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1 french bread loaf, unsliced

2 bananas, not overripe

1/4 cup brown sugar

1/4 cup pecans, optional

3 large eggs

3/4 cup milk or cream

1 teaspoon vanilla

1 tablespoon sugar

1/4 cup unsalted butter

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Slice the french bread in pockets, don't use the ends. Start slicing the first slice all the way through the loaf, the second only 3/4 of the way through (to make a place to stuff your bananas), the third all the way through and so on. This makes a slice that is hinged. Each slice being about 1/2 inch (1 inch total). Peel and slice your bananas. Lay the bananas in the pocket and stuff in about 5 pecans. Put about 1 tablespoon brown sugar on top. Mix together eggs, milk, and vanilla. Dip each french toast piece into egg mixture and place in skillet with melter butter. Cook and turn. Keep heating on medium to prevent the butter from burning. Cover the pan after you have turned them to caramelize the sugar.
Enjoy these wonderful banana toasts sprinkled with powdered sugar and maple syrup. We serve ours with eggstravaganza and ham.

Makes 12.

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Sausage Breakfast Casserole

(I got this recipe from some one on Favorite Ingredients Friday and my Family loves it.)

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1 lb. sausage (cooked and drained)

2 cans of crescent rolls

8 oz. cream cheese (softened)

8 oz. sour cream1 cup grated cheese (I usually use Mexican blend)

garlic salt

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Preheat oven to 350 degrees. Open a can of crescent rolls and lay flat in a 9x13 baking dished (lightly sprayed with cooking spray). Put dish in oven for about 10 minutes, cooking just until rolls begin to look golden. Meanwhile, mix sausage, cream cheese, sour cream and grated cheese together. Add garlic salt for flavor, as much or as little as you like. When crescent rolls finish cooking, remove from oven and spread sausage mixture over them. Top with another can of crescent rolls. Cook until rolls are done (about 15 minutes I think).

This taste like Biscuits and gravy to me!

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Breakfast Bake(This recipe makes two casseroles so you can eat one now and freeze on for later.)
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4 1/2 cups seasoned croutons
2 cups (8 ounces) shredded cheddar cheese
1 medium onion, chopped
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 jar (4 1/2 ounces) sliced mushrooms, drained
8 eggs
4 cups milk
1 teaspoon salt
1 teaspoon ground mustard
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
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Sprinkle croutons, cheese, onion, peppers, and mushrooms into two greased 8 in square baking dishes. In a bowl, combine eggs, milk, salt, mustard, and pepper. Slowly pour over vegetables. Sprinkle with bacon.Cover and freeze one casserole for up to 3 months. Bake the second casserole uncovered at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.
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To use frozen casserole: Completely thaw in the refrigerator for 24-36 hours. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 55-60 minutes or until a knife inserted near the center comes out clean.

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Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

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My other Tasty Thursday Recipes

Banana Boats for the Grill
Chinese Chicken Salad
Baked Mac and Cheese

Oh Henry Bars

Chocolate Souffle

Mild Tex Mex Beef

Eggplant Jambalaya

Sweet and Sour Chicken (or pork or beef)

Creamy Peanut Butter Pie