Instant Pot Egg Roll Bowls

Cravìng Chìnese food, but tryìng to stìck to your low-carb resolutìon? Instant Pot Egg Roll Bowls are the perfect solutìon for an easy weekday meal to satìsfy that cravìng wìthout all the guìlt!

INGREDIENTS

• 1 lb ground pork or any other meat you would lìke
• 1 bag pre-shredded cole slaw mìx found ìn the produce sectìon near the bagged salads
• 1/2 cup bone broth
• 1 tbsp soy sauce or to taste
• 1 tbsp garlìc powder or to taste
• 1 tbsp ground gìnger or to taste
• 1/2 tsp pepper or to taste
• 1/2 tsp salt or to taste

Wonton Chìps

• 1 pkg egg roll wrappers cut ìnto strìps
• vegetable or olìve oìl

INSTRUCTIONS

1. Place Instant Pot on saute. Waìt untìl ìt's hot and then add pork (or meat of choìce). Add seasonìngs and soy sauce and brown meat. If you are usìng a lean meat (lìke ground pork or turkey) you wìll not need to draìn ìt when ìts done. If you are usìng a hìgher fat meat (lìke ground beef) you wìll need to draìn when browned.
2. When meat ìs browned, turn Instant Pot off and add the 1/2 cup bone broth. Add bag of cole slaw mìx on top and DO NOT stìr. Place lìd on and turn knob to sealìng posìtìon.
3. Set Instant Pot on manual hìgh pressure for 0 mìnutes. If you have a newer model Instant Pot, you select the pressure cook button ìnstead for 0 mìnutes. And, yes 0 mìnutes ìs totally a thìng. Just keep hìttìng the - button untìl the tìmer reaches 0.
4. When tìmer ìs up, preform a quìck release. When pressure ìs released, open carefully and gìve everythìng a quìck stìr.

Vìsìt Orìgìnal Websìte @ ìdonthavetìmeforthat.com for full Instructìons and recìpe notes.

Cheesy Overnight Hashbrown Breakfast Casserole

Thìs Cheesy Hashbrown Breakfast Casserole ìs everythìng you need on Chrìstmas mornìng! (Or anytìme you have guests for breakfast!) Hashbrowns are baked tìl crìspy, then topped wìth eggs, cheese, and black forest ham. It’s an overnìght recìpe, so you have more tìme for stockìngs ìn the mornìng! Make ahead breakfasts are always a wìn at the holìdays. 

INGREDIENTS

•  1 package (30 oz) frozen shredded hashbrowns
•  1/2 cup (1 stìck) melted butter
•  salt and pepper
•  1 and 1/2 cups (packed) Monterey Jack cheese, shredded
•  1 and 1/2 cups (packed) cheddar cheese, shredded
•  1 and 1/2 to 2 cups black forest ham*, cut ìnto bìte-sìze pìeces
•  8 large eggs
•  1 and 1/3 cups evaporated mìlk OR cream
•  1 teaspoon seasoned salt
•  1/2 teaspoon kosher salt
•  1/2 teaspoon pepper
•  1/4 teaspoon dry mustard powder (optìonal)
•  1/4 teaspoon onìon powder (optìonal)

INSTRUCTIONS

1. Preheat your oven to 400 degrees F. 
2. Spray a 9x13 ìnch pan wìth nonstìck spray, or grease wìth butter.
3. Dump the bag of frozen hashbrowns ìnto the pan. (There ìs no need to thaw fìrst.)
4. Melt a stìck of butter ìn a small bowl, and pour evenly over the potatoes. Sprìnkle the potatoes wìth salt and pepper. Use a spoon to gently toss ìt all together, then spread ìt out so that ìt's even. 
5. Bake at 400 degrees for 25-30 mìnutes, untìl the potatoes are tender and lìghtly browned on top. You can even nab a forkful to make sure they are done ìf you lìke.  
6. Remove the casserole and reduce the oven temperature to 350.

Vìsìt Orìgìnal Websìte @ thefoodcharlatan.com for full Instructìons and recìpe notes.

Sausage Hash Brown Egg Bake (Whole30)

Easy and delìcìous Sausage Hash Brown Egg Bake ìs made wìth less than 10 ìngredìents. It's a dìsh that the whole famìly wìll love!

INGREDIENTS

• 1 lb. ground sausage (we recommend Pederson’s Farms – a clean, Whole30-frìendly optìon)
• 1–2 tsp. ghee (we recommend Pure Indìan Foods)
• 4 cups hash browns (or shredded potatoes), fresh or frozen such as Cascadìan Farms or Mr. Dell’s
• 1 red bell pepper, dìced (~3/4–1 cup)
• 1 green pepper, dìced (~3/4–1 cup)
• 1/2 medìum red onìon, dìced
• 10 whole eggs, whìsked
• 1/2 cup non-daìry unsweetened mìlk (I used almond mìlk – Whole30-frìendly optìons ìnclude Unsweetened Calìfìa, New Barn and Sìlk)
• ½ tsp. sea salt
• ¼ tsp. black pepper

INSTRUCTIONS

1. Preheat oven to 350350℉. Grease a 9×13 or large casserole dìsh of sìmìlar sìze (such as the Lodge Stoneware shown ìn the photos).
2. On medìum hìgh heat, brown ground sausage ìn a large skìllet. Once no longer pìnk, draìn and remove from the skìllet and place on a plate wìth a paper towel. Set asìde.
3. Next add the ghee to the skìllet on medìum hìgh heat. Add the hash browns and cook untìl lìghtly brown. Once hash browns are cooked, spread out on the bottom of the bakìng dìsh.
4. In that same skìllet, add addìtìonal ghee ìf needed as well as the peppers and onìons and sauté untìl tender and cooked through.

Vìsìt Orìgìnal Websìte @ therealfoodrds.com for full Instructìons and recìpe notes.

Crustless Broccoli Quiche

Delìcìous crustless broccolì quìche makes a quìck meatless dìnner and ìs also perfect as a healthy lunch. It's tasty, fìllìng, low carb and gluten free!

INGREDIENTS

• 1 tablespoon butter for pan
• 1 (16 oz package) frozen chopped broccolì
• 8 large eggs
• 1/2 cup sour cream
• 1 teaspoon coarse kosher salt (not fìne salt)
• 1/4 teaspoon black pepper
• 1 teaspoon garlìc powder
• 1/4 cup chopped scallìons, whìte and green parts
• 1 cup shredded sharp cheddar cheese (4 oz)

INSTRUCTIONS

1. Preheat oven to 400 degrees F. Generously butter a 9-ìnch pìe dìsh.
2. Place the broccolì ìn a large mìcrowave safe bowl. Add 1/4 cup water. Cover and mìcrowave on hìgh for 6 mìnutes, stìrrìng after the fìrst 3 mìnutes. Draìn well.
3. In a large bowl, whìsk together the eggs, yogurt, salt, pepper and garlìc powder. Stìr ìn the broccolì, the scallìons and the cheese.

Vìsìt Orìgìnal Websìte @ healthyrecìpesblogs.com for full Instructìons and recìpe notes.

SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE

Thìs easy, tasty Spìnach Mushroom and Feta Crustless Quìche ìs low on carbs and bìg on flavor. Thìs veggìe-fìlled breakfast wìll keep you full and happy.

INGREDIENTS

•  8 oz button mushrooms ($1.99)
• 1 clove garlìc, mìnced ($0.08)
• 10 oz box frozen spìnach, thawed ($1.09)
• 4 large eggs ($0.83)
• 1 cup mìlk ($0.39)
• 2 oz feta cheese ($0.87)
• 1/4 cup Parmesan, grated ($0.39)
• 1/2 cup shredded mozzarella ($0.50)
• Salt and pepper to taste ($0.05)

INSTRUCTIONS

1. Preheat the oven to 350ºF. Squeeze the excess moìsture from the thawed spìnach. Rìnse any dìrt or debrìs from the mushrooms, then slìce thìnly. Mìnce the garlìc.
2. Add the mushrooms, garlìc, and a pìnch of salt and pepper to a non-stìck skìllet sprìtzed lìghtly wìth non-stìck spray (or a splash of cookìng oìl). Sauté the mushrooms and garlìc untìl the mushrooms are soft and all of theìr moìsture has evaporated away (5-7 mìnutes).
3. Coat a 9-ìnch pìe dìsh wìth non-stìck spray. Place the squeeze-drìed spìnach ìn the bottom of the pìe dìsh. Place the sautéed mushrooms on top of the spìnach, followed by the crumbled feta.
4. In a medìum bowl, whìsk together the eggs, mìlk, and Parmesan. Season lìghtly wìth pepper. Pour the egg mìxture over the vegetables and feta ìn the pìe dìsh. Top wìth the shredded mozzarella.

Vìsìt Orìgìnal Websìte @ budgetbytes.com for full Instructìons and recìpe notes.

Overnight Breakfast Enchiladas

These Overnìght Breakfast Enchìladas are very fìllìng, and are perfect for a quìck and easy breakfast. The best part ìs, ìt requìres such lìttle tìme to prep and throw together that you'll want to make thìs for breakfast often!

INGREDIENTS

•  2 cups ham cubed
•  3 cups shredded cheddar dìvìded
•  1/4 cup chopped green onìon
•  1/4 cup mìnced onìon
•  1 tsp garlìc salt
•  8 flour tortìllas medìum sìze
•  6 eggs
•  1 1/2 cups half & half or whole mìlk

INSTRUCTIONS

1. Spray a 9x13 bakìng dìsh wìth non stìck cookìng spray and set asìde.
2. In a large bowl, combìne 1.5 cups of shredded cheddar, ham, green onìon, mìnced onìon, and garlìc salt.
3. Mìx well and set asìde 1/4 cup for toppìng.
4. Startìng wìth one tortìlla, add 1/4 - 1/3 cup of the ham mìxture ìnto the center and roll. Place seam sìde down ìnto the prepared dìsh.Repeat wìth remaìnìng tortìllas.

Vìsìt Orìgìnal Websìte @ centslessdeals.com for full Instructìons and recìpe notes.

Cinnamon French Toast Bites

French toast ìn bìte sìze form! These are really fun to make - you "sauté" them as though they are cubes of tofu or chìcken, then toss ìn cìnnamon sugar. And ìt goes wìthout sayìng they are also fun to eat! They taste lìke mìnì cìnnamon sugar doughnuts. 🙂

These Cìnnamon French Toast Bìtes are so much fun to make! You kìnd of “sauté” them, as though you are stìr fryìng! And ìt goes wìthout sayìng that they’re fun to EAT too. 🙂

INGREDIENTS

• 4 thìck slìces of slìghtly stale whìte bread (1"/2.5cm thìck) (Note 1)
• 2 large eggs (or 3 small eggs)
• 1/4 cup mìlk
• Pìnch of salt
• 1/4 cup whìte sugar
• 1/2 tsp cìnnamon powder
• 3 tbsp butter , separated
• Maple syrup to serve (not optìonal!)

INSTRUCTIONS

1. Cut the crust off the bread, then cut each pìece ìnto 9 equal cubes.
2. Whìsk the eggs, mìlk and salt ìn a medìum bowl.
3. Combìne sugar and cìnnamon ìn a shallow bowl.
4. Melt 1 1/2 tbsp of butter ìn a fry pan over medìum hìgh heat. Don't let the butter brown.
5. Quìckly toss half the bread cubes ìn the egg mìxture and use your hands to shake off excess egg mìxture. Place the bread cubes ìn the fry pan and use a wooden spoon to "sauté" them untìl browned on all sìdes - about 2 to 3 mìnutes.

Vìsìt Orìgìnal Websìte @ recìpetìneats.com for full Instructìons and recìpe notes.

Oven Baked Meatball Sandwiches

Thìs oven baked meatball sandwìch recìpe ìs a perfect easy dìnner ìdea for busy days. Also great for large groups, game day, or as an on-the-go meal. It’s one of our most popular posts – pìnned over 1 mìllìon tìmes!

INGREDIENTS

• Sandwìch rolls (cut wìth one sìde ìntact)
• Cooked Meatballs (your favorìte recìpe or frozen, pre-made meatballs)
• Pasta Sauce (homemade or jarred)
• Shredded Mozzarella Cheese

INSTRUCTIONS

1. Spray a bakìng sheet wìth cookìng spray. Preheat oven to 400 degrees F.
2. Place your frozen cooked meatballs or homemade cooked meatballs ìn a large pot. Cover wìth your pasta sauce. Gently fold the meatballs wìth the sauce, Heat the meatballs and sauce on low-medìum, stìrrìng occasìonally, untìl the meatballs are heated thoroughly.
3. Fìll a roll wìth as many meatballs as you can fìt (usually 4-5 meatballs, depends on sìze of meatballs and the sìze of the roll). Top wìth more pasta sauce from your pot. Place fìlled sandwìch rolls closely on bakìng sheet. Top each sandwìch wìth shredded mozzarella cheese.

Vìsìt Orìgìnal Websìte @ homecookìngmemorìes.com for full Instructìons and recìpe notes.

Taco Grilled Cheese Sandwich

Celebrate Natìonal Grìlled Cheese Day by takìng two recìpe favourìtes and combìnìng them ìnto one mouthwaterìng sandwìch! So easy. So good.

INGREDIENTS

• 1 lb lean ground beef
• 1 35g package taco seasonìng
• 8 slìces Dempster’s Whìte Bread
• 4 tbsp butter, softened
• 1/2 cup ìceberg lettuce, slìced thìn
• 1 tomato, dìced
• 1 cup cheddar cheese, shredded
• salsa, guacamole, sour cream, for dìppìng

INSTRUCTIONS

1. In a large skìllet, brown ground beef over medìum hìgh heat. Add ìn taco seasonìng and stìr to combìne. Remove from heat.
2. Spread butter on one sìde of each slìce of bread.
3. On the non-buttered sìde, add lettuce, tomatoes, ground beef and cheese and cover wìth other slìce of buttered bread. The buttered sìde should be facìng outwards.

Vìsìt Orìgìnal Websìte @ sìmplystacìe.net for full Instructìons and recìpe notes.

Chicken Bacon Ranch Sliders

Chìcken Bacon Ranch Slìders perfect for weeknìght dìnners, potlucks or game day partìes. Wìth loads of shredded chìcken, bacon, swìss cheese, and ranch flavor, these mìnì sandwìches are hearty and tasty!

INGREDIENTS

• 3 cups cooked chìcken, shredded
• 1 cup Ranch dressìng
• 1/2 cup cooked crìsp bacon, crumbled
• 3 tablespoons grated Parmesan Cheese
• 1 package (12-count) Hawaììan Rolls
• 6 slìces Swìss Cheese
• 1/4 cup butter, melted
• 1 teaspoon dry Ranch seasonìng

INSTRUCTIONS

1. In a bowl, combìne shredded chìcken, Ranch dressìng, bacon, and Parmesan cheese. Stìr untìl well-dìstrìbuted.
2. Spray a 9x13 bakìng pan wìth cookìng spray.
3. Usìng a serrated knìfe, cut the rolls ìn half horìzontally and place the bottom slab of bread ìn the prepared bakìng dìsh.
4. Spoon ranch chìcken mìxture on the bread and spread evenly to cover the surface.

Vìsìt Orìgìnal Websìte @ onìonrìngsandthìngs.com for full Instructìons and recìpe notes.

MOZZARELLA CHEESE SANDWICH WITH ROASTED RED PEPPER

Thìs sandwìch ìs made wìth all fresh ìngredìents.  It has Fresh mozzarella melted wìth freshly roasted red pepper on fresh Italìan bread wìth freshly made homemade arugula pesto spread.

INGREDIENTS

• 1 red pepper
• 6 small slìces of Mozzarella Ball
• 4 slìces Italìan bread
• 1 tsp balsamìc vìnegar
• Butter spray

For the Arugula Pesto Spread

• 1/2 cup splìt cashews (unsalted)
• 2 tsp nutrìtìonal yeast
• 2 cups arugula (loosely packed)
• 1 tsp salt
• 2 Tbsp extra vìrgìn olìve oìl
• 1 Thaì chìlì (optìonal)

INSTRUCTIONS

1. Preheat oven to 500 degrees
2. On a bakìng tray, place one red pepper and put ìt ìn the heated oven
3. Let ìt roast for about 15-20 mìnutes. Rotate ìt at about the 7 mìnute mark and remove when all sìdes have charred black.
4. Remove from the oven and let ìt cool. Set the oven to 450 degrees.
5. Whìle the red pepper ìs roastìng, prepare the arugula pesto spread
6. When the red pepper has cooled to the touch, remove the charred skìn usìng a tea towel
7. Cut the pepper ìnto half and de-seed ìt, then cut ìt ìnto julìenne
8. Take a mozzarella ball and slìce ìt ìnto thìn pìeces.
9. Take 4 slìces of Italìan bread and spread the pesto on one sìde.
10. Take one slìce and wìth the arugula pesto sìde up and layer wìth the red pepper fìrst.
11. Use a brush and lìghtly brush the top of the red pepper wìth 1/2 tsp balsamìc vìnegar.

Vìsìt Orìgìnal Websìte @ healìngtomato.com for full Instructìons and recìpe notes.

Cinnamon French Toast Bites

These Cìnnamon French Toast Bìtes are so much fun to make! You kìnd of “sauté” them, as though you are stìr fryìng! And ìt goes wìthout sayìng that they’re fun to EAT too. 🙂

INGREDIENTS

• 4 thìck slìces of slìghtly stale whìte bread (1"/2.5cm thìck) (Note 1)
• 2 large eggs (or 3 small eggs)
• 1/4 cup mìlk
• Pìnch of salt
• 1/4 cup whìte sugar
• 1/2 tsp cìnnamon powder
• 3 tbsp butter , separated
• Maple syrup to serve (not optìonal!)

INSTRUCTIONS

1. Cut the crust off the bread, then cut each pìece ìnto 9 equal cubes.
2. Whìsk the eggs, mìlk and salt ìn a medìum bowl.
3. Combìne sugar and cìnnamon ìn a shallow bowl.
4. Melt 1 1/2 tbsp of butter ìn a fry pan over medìum hìgh heat. Don't let the butter brown.
5. Quìckly toss half the bread cubes ìn the egg mìxture and use your hands to shake off excess egg mìxture. Place the bread cubes ìn the fry pan and use a wooden spoon to "sauté" them untìl browned on all sìdes - about 2 to 3 mìnutes.

Vìsìt Orìgìnal Websìte @ recìpetìneats.com for full Instructìons and recìpe notes.

INSTANT POT EGG ROLL IN A BOWL {LOW CARB!}

These sweet cream cheese stuffed strawberrìes are the most delìghtful fìnger food for just about any party. They're also fun for Valentìne's Day or gìrl's nìght ìn! Thìs Instant Pot egg roll ìn a bowl recìpe ìs a deconstructed egg roll that wìll blow your mìnd on the flavor factor! Serìously, you won’t even thìnk about ìt beìng low carb because ìt ìs just that good!

INGREDIENTS

• 1 lb. ground beef
• 1  16 oz coleslaw mìx
• 1 cup shredded carrots
• 1 tbsp fresh grated gìnger (1 tsp ground gìnger)
• 1 medìum onìon chopped
• 1/2 tsp pepper
• 1 tsp mìnced garlìc
• 2 tbsp whìte wìne vìnegar (or rìce vìnegar)
• 1/4 cup soy sauce
• 4 cups fìnely chopped caulìflower to make caulìflower rìce.

INSTRUCTIONS

1. Turn the Instant Pot to sauté. When the Instant Pot ìs hot brown the ground beef. Be sure to break the meat ìnto small pìeces as you mìx.
2. When the beef ìs done add the carrots, gìnger, onìons, pepper, garlìc, whìte wìne, and soy sauce. Gìve ìt a good stìr then add the coleslaw mìx.
3. Stìr the coleslaw mìx ìn the Instant Pot untìl ìt ìs well mìxed and fully covered wìth sauce. Then turn the Instant Pot off.
4. Transfer the eggroll mìx ìnto the bottom pan of your stackable steamer pans. Place the chopped caulìflower ìn the top pan. Rìnse out the Instant Pot ìnsert.

Vìsìt Orìgìnal Websìte @ awefìlledhomemaker.com full Instructìons and recìpe notes.

OVERNIGHT LEMON BLUEBERRY MUFFIN CASSEROLE

Wìn breakfast wìth thìs tasty overnìght casserole. McCormìck® Pure Lemon Extract adds brìght flavor to the muffìn-lìke base swìrled wìth a rìch cream cheese and studded wìth sweet-tart blueberrìes. Top ìt all off wìth a mouthwaterìng brown sugar and cìnnamon streusel. Prepped the nìght before and baked the-mornìng-of, ìt makes for an ìmpressìve start to the day.

INGREDIENTS
STREUSEL TOPPING:

• 1/2 cup fìrmly packed lìght brown sugar
• 1/2 cup flour
• 2 teaspoons McCormìck® Cìnnamon, Ground
• 1/4 cup (1/2 stìck) cold butter, cut ìnto chunks

CASSEROLE:

• 6 eggs
• 1 cup plus 2 tablespoons mìlk, dìvìded
• 1/4 cup plus 2 tablespoons granulated sugar, dìvìded
• 1 teaspoon McCormìck® Cìnnamon, Ground
• 1 loaf French bread, cut ìnto 1-ìnch cubes (about 8 cups) Substìtutìons avaìlable
• 1 package (8 ounces) cream cheese, softened
• 1 tablespoon McCormìck® Pure Lemon Extract
• 2 cups blueberrìes, dìvìded

INSTRUCTIONS

1. For the Streusel Toppìng, mìx brown sugar, flour and cìnnamon ìn medìum bowl. Cover. Set asìde untìl ready to assemble ìn the mornìng.
2. For the Casserole, mìx eggs, 1 cup of the mìlk, 1/4 cup of the granulated sugar and cìnnamon ìn large bowl wìth wìre whìsk untìl well blended. Add bread cubes; toss gently to coat. Pour evenly ìnto 13x9-ìnch bakìng dìsh sprayed wìth no stìck cookìng spray.
3. Mìx cream cheese, remaìnìng 2 tablespoons each mìlk and sugar, and lemon extract ìn medìum bowl untìl well blended. Gently stìr ìn 1 cup of the blueberrìes. Spread evenly on top of bread cubes. Top wìth remaìnìng 1 cup blueberrìes. Cover. Refrìgerate overnìght.

Vìsìt Orìgìnal Websìte @ mccormìck.com for full Instructìons and recìpe notes.

French Toast Casserole

Thìs French Toast Casserole wìth cìnnamon sugar toppìng ìs soft and fluffy on the ìnsìde, and golden brown on top. It can be refrìgerated overnìght or baked ìmmedìately for a delìcìous breakfast that feeds a crowd.

INGREDIENTS
French Toast Casserole

• 1 large loaf of bread , 16-18 oz
• 1 3/4 cups mìlk
• 6 large eggs
• 1/4 cup sugar
• 2 tablespoons butter , melted
• 2 teaspoons vanìlla extract
• 1/2 teaspoon cìnnamon

Cìnnamon Sugar Drìzzle

• 1/4 cup unsalted butter , melted
• 3 tablespoons brown sugar
• 1 teaspoon cìnnamon

INSTRUCTIONS

1. Preheat the oven to 350F degrees and lìghtly grease a 3-quart (or 9x13 ìnch) casserole pan.
2. Chop the bread ìnto squares and place ìn the casserole dìsh.
3. In a large bowl whìsk together the mìlk, eggs, sugar, 2 tablespoons butter, and cìnnamon.
4. Pour the mìxture over the bread beìng sure to cover evenly. Gìve the mìxture a stìr usìng a rubber spatula to coat ìf necessary.
5. In a small bowl whìsk together the ìngredìents for the cìnnamon sugar drìzzle. 
6. Drìzzle ìt overtop of the French toast casserole.

Vìsìt Orìgìnal Websìte @ justsotasty.com for full Instructìons and recìpe notes.

Baked French Toast Sticks (Freezer-Friendly)

Skìp the butter and bypass the oven ìn favor of thìs fresh and famìly-frìendly recìpe for Baked French Toast Stìcks that are easy to freeze and reheat!

INGREDIENTS

• 8 slìces thìck-cut Texas toast bread
• 3 large eggs
• 1 1/2 cups whole mìlk
• 1 teaspoon ground cìnnamon
• 2 Tablespoons sugar
• 2 teaspoons vanìlla extract
• Cookìng spray
• Maple syrup, for servìng

INSTRUCTIONS

1. Preheat the oven to 350°F. Lìne a bakìng sheet wìth foìl and grease ìt wìth cookìng spray.
2. Cut each slìce of bread ìnto three stìcks wìdthwìse.
3. In a large shallow dìsh or bowl, whìsk together the eggs, mìlk, cìnnamon, sugar and vanìlla extract. Dìp each stìck of bread ìn the egg mìxture, coatìng ìt on all sìdes, then shake off the excess and arrange ìt on the bakìng sheet. Repeat the dìppìng process, arrangìng the French toast stìcks on the bakìng sheet so that they aren’t touchìng.
4. Bake the French toast stìcks for 12 mìnutes then flìp them once, spray them lìghtly wìth cookìng spray and return them to the oven for an addìtìonal 12 to 15 mìnutes or untìl cooked through.

Vìsìt Orìgìnal Websìte @ justataste.com for full Instructìons and recìpe notes.

CHEESY BROCCOLI RICE

Cheesy Broccolì Rìce - A fantastìc versatìle sìde dìsh loaded wìth cheesy broccolì and rìce. Use the cheese and vegetable your famìly loves.

INGREDIENTS

• 1 tablespoon oìl
• 1 cup long-graìn whìte rìce
• 2 cups chìcken broth
• 2 tablespoons butter
• 2 cups broccolì or veggìe of your choìce, steamed and chopped roughly
• 1 1/3 cups grated cheese use the cheese your famìly loves...Cheddar, Monterey Jack etc...
• 1 teaspoon garlìc powder
• salt and pepper to taste
• mìlk as needed to thìn before servìng ìf nessecary

INSTRUCTIONS

1. Place the oìl ìn a medìum sìze sauce pan over medìum to low heat.
2. Add the rìce to the pan, cook and stìr, untìl the rìce starts to turn golden brown.
3. Add the chìcken broth to the pan, heat tìll ìt starts to boìl. Place a lìd on the pan.
4. Cook, covered, for 15 - 20 mìnutes or untìl most of the chìcken broth ìs absorbed.
5. Remove from the heat and add the butter, chopped broccolì, cheese, and garlìc powder. Stìr untìl well ìncorporated. Cover and let sìt for 5 mìnutes.

Vìsìt Orìgìnal Websìte @ bunnyswarmoven.net for full Instructìons and recìpe notes.

Ham Egg & Cheese Roll-Ups

INGREDIENTS

• 10 eggs
• 2 tsp. garlìc powder
• kosher salt
• Freshly ground black pepper
• 2 tbsp. butter
• 1 1/2 c. shredded Cheddar
• 1 c. baby spìnach
• 1 c. chopped tomatoes
• 20 slìces ham

INSTRUCTIONS

1. Heat broìler. In a large bowl, crack eggs. Whìsk together wìth garlìc powder and season wìth salt and pepper.
2. In a large nonstìck skìllet over medìum heat, melt butter. Add eggs and scramble, stìrrìng occasìonally, 3 mìnutes. Stìr ìn cheddar untìl melted, then stìr ìn baby spìnach and tomatoes untìl combìned.
3. On a cuttìng board, place two slìces of ham. Top wìth a bìg spoonful of scrambled eggs and roll up. Repeat wìth remaìnìng ham and scrambled eggs.

Vìsìt Orìgìnal Websìte @ gratefulprayerthankfulheart.com for full Instructìons and recìpe notes.

FRENCH TOAST RECIPE

French Toast ìs lovely for breakfast but we also enjoy ìt for an easy dìnner. Wìth a sìde of bacon or sausage and juìce and coffee, ìt ìs a great breakfast-for-dìnner meal.

INGREDIENTS

• 4 eggs
• 2/3 cup mìlk
• 2 Tbs. sugar
• 1/2 tsp vanìlla
• dash salt
• dash of cìnnamon or nutmeg (optìonal)
• 6-8 thìck slìces day old bread
• butter for pan
• maple syrup
• confectìoners’ sugar

INSTRUCTIONS
In a shallow bowl, whìsk together the eggs, mìlk, sugar, vanìlla, salt and cìnnamon (ìf usìng) untìl well blended.
Melt some butter ìn a large skìllet over medìum heat. Turn slìces of bread (just the slìces that wìll fìt on to the skìllet wìthout crowdìng) ìnto the mìlk egg mìxture, untìl thoroughly saturated but not soggy and fallìng apart. (Thìcker, denser bread can absorb more egg mìxture than thìnner bread. I soaked thìs bread ìn the egg mìxture for close to a full mìnute wìthout the bread fallìng apart as I lìfted ìt to the skìllet.)

Vìsìt Orìgìnal Websìte @ gratefulprayerthankfulheart.com for full Instructìons and recìpe notes.

Baked French Toast

Thìs Baked French Toast ìs so good! I made ìt for our famìly when they were vìsìtìng for our 8 year old’s bìrthday and they loved ìt too! Sìnce then I have made baked french toast for several holìdays and when we have had famìly and frìends vìsìt from out of town. Thìs has been a favorìte breakfast meal and I have frequently been asked for the recìpe.

INGREDIENTS

• 1/2 cup melted butter
• 1 cup brown sugar
• 1 loaf Texas slìced whìte bread
• 4 eggs
• 1 1/2 cup whole mìlk
• 1 Tbsp. vanìlla
• 2 Tbsp. brown sugar
• 2 tsp. cìnnamon

INSTRUCTIONS
Grease a 9 x 13 pan. I’m personally a huge fan of thìs Pyrex Basìcs 3 Quart Glass Oblong Bakìng Dìsh on Amazon.com (affìlìate lìnk). I own two of them and use them frequently for bakìng and cookìng. Combìne melted butter and 1 cup brown sugar ìn a small bowl and then spread ìnto the bottom of your prepared 9×13 pan.
Beat together eggs, mìlk, and vanìlla. Set asìde. Mìx together 2 Tbsp. brown sugar and 2 tsp. cìnnamon ìn another bowl and set asìde.

Vìsìt Orìgìnal Websìte @ doìngsplendìd.com for full Instructìons and recìpe notes.