Baked Apple French Toast, Bacon & Cheddar Strata, Sausage-Potato Bake, and Reuben Quiche

Well, top of the morning to you today! We hope this finds everyone just fine and dandy!

Our friend Edith sent this video to us, and we thought we’d share it with you guys today. It’s very short, but if you’ve raised any children, especially “male children, “ then I’m sure you can relate!

This too comes from Edith…

A Sunday school teacher asked her children as they

were on the way to church service,

‘And why is it necessary to be quiet in church?’

One bright little girl replied,

‘Because people are sleeping.’

We have another friend who contributes “funnies” to us quite a bit, ole Diane up in Virginia. She sent us some animal pics the other day that were pretty funny, but cute as well. Anyway, at the end was a quote that got me to thinking…

“Life is short…smile while you still have teeth!”

Well, today’s recipes come from a cookbook we purchased at a supermarket here in town. We’ve used it before and again, there are some good recipes in it. It’s called, “Taste of Home…Casseroles and One Dish Meals.”

Today’s recipes are breakfast dishes, but, if you’re like Deb and I, there are many times we eat breakfast…for supper!

Baked Apple French Toast

  • 20 slices French bread
  • 1 can (21 oz.) apple pie filling
  • 8 eggs
  • 2 cups 2% milk
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg


  • 1 cup packed brown sugar
  • ½ cup cold butter, cubed
  • 1 cup chopped pecans
  • 2 tablespoons corn syrup

Arrange 10 slices of bread in a greased 13×9 in. baking dish. Spread with pie filling; top with remaining bread. In a large bowl, whisk the eggs, milk, vanilla, cinnamon, and nutmeg. Pour over bread. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast.

Bake uncovered, on 350 for 35-40 minutes or until a knife inserted in center comes out clean.

Beverly Johnston, Rubicon, Wisconsin

Bacon and Cheddar Strata

  • 1 pound bacon strips
  • 1 medium sweet red pepper, finely chopped
  • 8 green onions, thinly sliced
  • ½ cup chopped oil-packed sun-dried tomatoes
  • 8 slices white bread, cubed
  • 2 cups (8 oz.) shredded cheddar cheese
  • 6 eggs, lightly beaten
  • 1-1/2 cups 2 % milk
  • ¼ cup mayonnaise
  • ½ teaspoon salt
  • ¼ teaspoon ground mustard
  • 1/8 teaspoon pepper

In a large skillet cook bacon in batches until crisp; drain on paper towels. Crumble into a large bowl. Add the red pepper, onion, and tomatoes. In a greased 13×9 in. baking dish, layer half the bread, bacon mixture and cheese. Top with remaining bread and bacon mixture.

In a small bowl, combine the eggs, milk, mayonnaise and seasonings. Pour over the top. Sprinkle with remaining cheese. Cover and refrigerate overnight.

Remove from the refrigerator for 30 minutes prior to baking. Bake, covered, on 350 for 40 minutes. Uncover and bake 5-10 minutes longer or until a knife inserted in center comes out clean. Let stand 5 minutes before cutting.

Deb Healy, Cold Lake, Alberta

Sausage-Potato Bake

  • ½ pound bulk pork sausage
  • 3 large potatoes, peeled and thinly sliced.
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 jar (2 0z.) diced pimientos, drained
  • 3 eggs, lightly beaten
  • 1 cup 2% milk
  • 2 tablespoons minced chives
  • ¾ teaspoon dried thyme or oregano
  • Additional minced chives, optional

In a large skillet, cook sausage over medium-heat until no longer pink; drain.

Arrange half the potatoes in a greased 8 in. baking dish; sprinkle with salt, pepper and half the sausage. Layer with remaining potatoes and sausage; sprinkle with pimientos.

In a small bowl, whisk the eggs, milk, chives and thyme; pour over pimientos.

Cover and bake on 375 for 45-50 minutes or until a knife inserted in center comes out clean. Uncover; bake for 10 minutes longer or until lightly browned. Let stand 10 minutes before cutting. Sprinkle with additional chives if desired.

Ruth Rigoni, Hurley, Wisconsin

Reuben Quiche

  • 1 cup, plus 3 tablespoons finely crushed Rye triscuits or other crackers
  • 1 tablespoon rye or all-purpose flour
  • 2 tablespoons plus 1-1/2 teaspoons butter, melted


  • 5 green onions, chopped
  • 1 tablespoon butter
  • 1-1/2 cups (6 oz.) shredded Swiss cheese, divided
  • 1 package (2-1/2 oz.) deli corned beef, cut into 2 in. strips
  • ½ cup sauerkraut, well drained
  • 4 eggs
  • 1 cup half-and-half cream
  • 1 tablespoon all-purpose flour
  • ½ teaspoon ground mustard
  • ¼ teaspoon salt

In a small bowl, combine the cracker crumbs, flour and butter; press onto the bottom and up the sides of an un-greased 9 in. pie plate. Bake on 375 for 8-10 minutes or until edges are lightly browned.

Meanwhile, in a small skillet, sauté onions in butter until tender; set aside. Sprinkle ½ cup cheese over crust. Top with corned beef, sauerkraut, and remaining cheese. Whisk the eggs, cream, flour, mustard, salt and reserved onion mixture; pour over cheese.

Bake, uncovered, on 375 for 25-30 minutes or until a knife inserted in center comes out clean. Let quiche stand for 5 minutes.

Barbara Nowakowski, North Tonawanda, New York

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