Overnight Blueberry French Toast

 

Ingredients

French Toast

10 - 12 slices Texas Toast or thickly sliced bread, cut into 1 inch cubes, divided
2 (8 ounces) block cream cheese, cubed
2 cups fresh blueberries, divided
12 eggs, beaten
2 cups milk

1 teaspoon vanilla extract
1/3 cup pure maple syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Topping

1 cup granulated sugar
2 tablespoons cornstarch
1 cup water
1/2 teaspoon cinnamon
1 tablespoon butter

Directions

1. Prepare a 19 by 13 inch baking dish with a light coating of cooking spray. Line the bottom half of the baking dish with half of the bread cubes. Layer with cream cheese cubes and blueberries. Top with remaining bread cubes; set aside.

2. In a large mixing bowl, whisk together, eggs, milk, vanilla, syrup, cinnamon and nutmeg. Pour evenly over bread mixture making sure to coat all of the bread with egg mixture. Cover tightly with foil and in refrigerate overnight.

3. In the morning, preheat oven to 350 degrees Fahrenheit. Keep dish covered with foil and bake for 30 minutes. Uncover and continue baking for 20 to 25 minutes or until center is firm to the touch.

4. Meanwhile, in a medium sauce pan stir together sugar, cornstarch and water and bring to a boil; stirring constantly. Reduce heat and stir in remaining cup of blueberries and simmer for approximately 10 minutes stirring occasionally. Stir in butter until melted and pour in mixture of baked French toast. Serve while warm.

Breakfast Enchiladas

Ingredients

1/3 cup butter
1/3 cup flour
3 cups milk
2 cups (8 ounces) shredded Monterey Jack cheese
1 (4.5 ounce) can chopped green chilies, undrained and divided
3/4 teaspoon salt

Enchiladas

1 pound spicy ground pork sausage
12 large eggs, beaten
1/4 cup milk
4 green onions, thinly sliced
2 tablespoons of chopped fresh cilantro
2 tomatoes, seeded and chopped, divided
remaining chopped green chilies, drained
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
cheese sauce (recipe to follow)
8 (8 inch) flour tortilla
1 cup Monterey Jack cheese
garnish with tomatoes, green onions and fresh cilantro

Directions

Cheese Sauce

1. Melt butter in a large saucepan over medium heat; whisk in flour and continuing stirring while cooking for one minute. Increase heat to medium and gradually whisk into milk, stirring constantly for 5 minutes or until thickened. Remove from heat and stir in cheese, half of chilies and salt.

Enchiladas

1. Preheat oven to 350 degrees Fahrenheit. Prepare a 9 x 13 inch baking dish with cooking spray; set aside.

2. Crumble sausage into a large skillet. Cook over medium high heat, stirring often until meat is no longer pink. Remove from pan. Set aside.

3. In a large bowl, whisk together eggs and milk until well combined. Whisk in green onion, cilantro, of half of tomatoes, remaining chopped green chilies, salt and pepper.

4. Return skillet to stove and melt butter over medium heat. Pour egg mixture into skillet and cook without stirring until eggs began to set on bottom. Draw a spatula across the bottom of the pan to form large curds. Continue to cook and draw spatula across bottom of the pan until the eggs are thickened and cooked through but still moist. Remove from heat and fold into 1 1/2 cups cheese sauce and sausage.

5. Spoon about 1/3 cup egg mixture down the center of a flour tortilla, roll up, and place steam-side down in prepared baking dish. Repeat for remaining tortillas. Pour remaining cheese sauce evenly over top of rolled tortillas. Sprinkle with 1 cup Monterey Jack cheese and remaining tomatoes.

6. Bake for 30 minutes or until bubbly. Serve while warm.