Yummy and easy recipes just in time for your Easter celebration!
Crustless Spinach Quiche
1 ¼ cups milk, anything from whole to 1%
3 slices whole wheat bread, crusts removed, cubed
4 cups fresh spinach, roughly chopped
1 cup onions, chopped
¾ cup feta cheese
Salt and pepper, to taste
- Preheat oven to 350 degrees F. Spray with nonstick spray or lightly oil a 9-inch square baking pan.*
- Whisk eggs and milk together until blended.
- Add bread; mix lightly.
- Stir in remaining ingredients until well blended.
- Pour into prepared baking pan.
- Bake 45 minutes or until center is set and top is lightly browned.
Let stand 10 minutes before cutting to serve.
Note: This recipe is versatile and can be changed to suit your likes. How about broccoli and cheddar? Mushroom and Gruyere? Just omit spinach and feta and replace with same amounts of your choice of veggies and cheese. You can even add bacon, sausage or ham. Change it up every time you make it.
*For larger families: Double the recipe and use a 9×13 baking pan.
Cinnamon and Raisin Baked French Toast
8 slices of cinnamon-swirl raisin bread, cut in half on the diagonal
6 large eggs
1 cup milk or half and half (If desired, fat-free half and half can be used)
3 tablespoons brown sugar (2 tablespoons for egg mixture and 1 tablespoon to sprinkle on top at baking time.)
1 teaspoon vanilla extract
¾ teaspoon cinnamon
- Spray 8×11-inch baking pan with nonstick spray.
- Layer the bread halves into pan, slightly overlapping as necessary.
- Whisk together eggs, milk, 2 tablespoons brown sugar, vanilla, cinnamon, nutmeg, and salt.
Pour egg mixture over bread. Push down any bread that floats into the egg mixture, so they are coated completely.
- Cover and refrigerate for at least 1 hour and up to a day.
- Preheat oven to 350 degrees F.
- Uncover casserole and sprinkle with remaining 1 tablespoon of brown sugar.
- Bake until toast is puffed and browned, about 35 minutes.
Cool 10 minutes before serving.