Momma Carver's French Toast Casserole (by Cheesy Diva)

This is Dessert Diva. I'm posting this recipe for the Big Cheese. This was her contribution to our December Supper Club. The theme was Breakfasts and Appetizers.

Ingredients
1 stick of butter or margarine
1 c brown sugar
1 tsp. cinnamon
1 tsp. nutmeg
6 slices of bread
5 eggs
1 1/2 c milk

Directions
Melt butter in a saucepan on the stove. Stir in the brown sugar, cinnamon and nutmeg. Spread in the bottom of a 9x13 pan.

Halve the slices of bread diagonally. Place in pan on top of brown sugar mixture in a double layer.

Beat eggs; add milk and whisk together. Pour over bread. Cover and refrigerate overnight.

Uncover and bake at 350 degrees for 1 hour.

Enjoy! This makes a delicious breakfast!

Egg Souffle (by Dessert Diva)

This souffle is my contribution to our December Supper Club night. The theme this month is Appetizers and Breakfast. This delicious souffle is a tradition at my house. I have eaten this every Christmas morning for as long as I can remember. My mom always prepared two of them for our family, as Christmas morning was the only time she would make it, and we all loved it! We would always eat it after opening our presents. This souffle brings back so many great memories for me...I hope you and the Divas agree that it is delicious! Enjoy!

Ingredients
6 eggs
2 cups milk
4 slices of bread, cubed
1 tsp. salt
1 tsp. dry mustard
1 cup grated cheese (whatever kind you want; I use cheddar)
1 lb. sausage or ham, browned (use whatever you want here)

Directions
Beat eggs; add milk, bread, salt and mustard. Stir. Add cheese and meat. Put in a greased 9x12 pan. Refrigerate overnight. Bake at 375 degrees for 45 minutes.

Feel free to adjust the ingredients to fit the taste of your family. This is such a versatile recipe!

Ham and Cheese Corn Muffins (from Dessert Diva)

I made these delicious, hearty and healthy (only 204 calories and 6 g of fat per serving) muffins for breakfast this morning. The best part is they are freezer-friendly so I can enjoy one anytime I'm in a rush!

Ingredients

1 2/3 cups all-purpose flour

1 cup yellow cornmeal

1 tbsp. sugar

1 1/4 tsp. baking soda

1/2 tsp. salt

1/8 tsp. ground red pepper

1 1/4 cups low-fat buttermilk

1/2 cup egg substitute (or 2 eggs)

3 tbsp. canola oil

3/4 cup reduced-fat shredded sharp cheddar cheese

1/2 cup finely chopped green onions

1/2 cup frozen whole-kernel corn, thawed

1/3 cup diced extra lean ham

Cooking spray

Directions

Preheat oven to 350 degrees.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour with next 5 ingredients in a medium bowl; stir with a whisk. Combine buttermilk, egg substitute (or eggs) and oil in a small bowl; add to flour mixture, stirring just until moist. Fold in the cheese, green onions, corn and ham.

Spoon batter into 12 muffin cups coated with cooking spray. Bake for 23 minutes or until a toothpick inserted in the center comes out clean. Remove muffins to a wire rack to cool.

Hope you enjoy these as much as I did!