Breakfast Recipes
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Peach French Toast
Spray 9x13 pan with Pam.
Place 6 pieces of texas toast on bottom of pan.
Microwave 8 oz. cream cheese, ¼ C maple syrup and mix until blended. Spread over bread. Place 3 cups fresh or frozen peach slices on top of cream cheese mixture.
Sprinkle 1 C brown sugar on top of peaches.
Mix the following and pour over bread and peaches.
8 eggs
1 1/2 C milk
½ C sugar
2 tsp vanilla
1 T cinnamon
May be refrigerated overnight and baked in the morning.
Bake at 375 degrees for 45 minutes to one hour until center is stiff and eggs are thoroughly cooked.
Serves 12 to 15 people.
Pineapple Muffins
Stir together:
2 cups flour
½ cup granulated sugar
1 tbsp baking powder
½ tsp salt
Drain 8 oz. canned pineapple, reserving ¼ cup of the juice. Make a well in the middle of the dry ingredients and add:
¼ cup pineapple juice
1 beaten egg
¾ cup milk
¼ cup melted butter
Mix just until blended
In a separate bowl, stir together ¼ tsp cinnamon, 1/3 cup brown sugar, ½ cup flour and ¼ cup melted butter to make topping.
Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
Bake at 375 degrees for 30 minutes or until a toothpick inserted in the center of the muffin comes out clean.
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