Day 14: Sunday Breakfast

As stated earlier in the week, due to Peyton's Baptism breakfast would be the topic of the blog tonight. We had Omelets in a Bag and French Toast Casserole. My Aunt Christine is responsible for omelets in a bag and my Aunt Caryn for the casserole. The casserole is a first time recipe for me and omelets in a bag are a an oldie, but a real goodie :)

Both recipes are great for a nice breakfast with company. The casserole is put together the night before and the omelets are a self serve buffet station. Really fun especially with young kids. Although my dad must have said 20 times how much he enjoys making his omelet this way.

The Baptism was at 1pm, and we were going to eat lunch shortly after, so we ate a later breakfast(about 9:15).

Omelets in a Bag
Freezer Quart Ziploc Bags

eggs

veggies of your choice, chopped but not cooked
meat of your choice
cheese, shredded
salt/pepper

Boiling water

Step 1: Label baggies with guests names; boil water in a LARGE pot
Step 2: add veggies, meat, cheese, salt/pepper

Step 3: Crack 2-3 eggs into bag
Step 4: Release all air from bag and close
Step 5: Using your fingers smush all ingredients together(with bag closed...dad wanted me to add that tidbit just in case)
Step 6: Drop into boiling water for 10-13 minutes( about 3-4 bags per pot)

Step 7: Take bag out of water using tongs. Using scissors, slice open the bag and slide the omelet onto your plate.

Kitchen Play by Play: Today we had spinach leaves, tomatoes, deli ham, pulled pork leftovers, mexican blend cheese and sharp chedder cheese as our omelet fixins. Austin made an omelet for everyone. We just cracked our own eggs. Dad and Angie used Egg Beaters and Paul put in 4 egg whites only. Dad's was MASSIVE, so his took more like 15 minutes, but the rest of the bags were ready to go in about 11 minutes. If you do take the omelet out and it is not done, you can finish it in the microwave.

The Finished Product:

The Real finished product(Dad's Gigantor)

Austin's Omelet Creation(Spinach, pork, tomato, cheese)

The omelet buffet

The Verdict:

Nicole-I didn't do omelets today. Look for my comments in the French Toast section.

Paul-gives it a 4. Made to order and always hot.

Austin- ate a few bites, but like his mommy prefered the sugary casserole.

Dad-gives it a 5. Best invention ever. Note: He used other words but since we were with God today, I censored him.

Angie- gives it a 4 because even though it is healthier this way(no oil), she enjoys the crispiness of the pan with olive oil.

French Toast Casserole

16 oz pkg of Pepperidge Farm Cinnamon Swirl Bread, Cut into cubes

6 eggs

3 cups half and half

2 teaspoon vanilla

Step 1: Place cubes in sprayed 9 x 13 pan

Step 2: Beat eggs, half and half and vanilla in Medium bowl

Step 3: Pour over bread cubes. Press the bread into the liquid to coat cubes.

Step 4: Refrigerate overnight

Step 5: Take out of fridge about 30 minutes before cooking, Bake at 350 degrees for 45 minutes.

Step 6: Sprinkle wth powdered sugar and serve with syrup

Note: You can add raisins or dried cranberries

Kitchen Play by Play:Finished this prep in about 6 minutes. I did change it up a bit and do 2 cups half and half, one cup whole milk. You could do all whole milk as well. When it is finished, it is really poofy; but as soon as it goes on the counter, it deflates. It will be like a souffle texture. Serve in square pieces.

The Verdict:

Nicole-Yummy!!! I could eat half the pan by myself. I give it a strong 4.

Paul-gives it a 4. No comment.

Austin- LOVED it. Asked for more! He gives it a big 5.

Dad- gives it a 4.5. But a 5 with ice cream.( He had it for dessert tonight)

Angie- gives it a 4 because it's a dessert. If the omelets were not part of the meal, she said she could have taken down the whole thing, or at least my other half :)