Ham, Egg, and Cheese Breakfast Bake

2 Cups cooked ham or 1 lb. of sausage, browned and drained
8 ounces shredded cheddar cheese
6-8 slices bread, torn in pieces or cubed
6 eggs, slightly beaten
2 cups of milk salt and pepper

1. Add milk to eggs. 2. Mix egg mixture, salt and pepper together. 3. Spray a 9×13 inch pan with cooking spray. 4. Put bread pieces in bottom of pan. 5. Sprinkle ham or sausage over bread and sprinkle cheese over the meat. 6. Pour egg mixture over all. 7. Bake at 350 degrees for 45-50 minutes.

Eggs Florentine

6 eggs
12 ounces of cottage cheese
8 tablespoons melted butter
8 ounces cream cheese, softened
8 ounces sour cream
2 tablespoons flour
2 cups of Monterey jack cheese, shredded
1 cup fresh spinach chopped*

1. Mix the first 6 ingredients well. 2. Wash the spinach well and chop coarsely. You may prefer to leave the leaves whole if they are small. 3. Fold the cheese and spinach into the egg mixture. 4. Pour into a greased 13×9 glass baking dish. 5. Bake at 350F for 30-40 minutes until a knife inserted in the middle comes out clean. 6. Sprinkle additional Monterey jack cheese on top just before serving. 7. Serve hot. When placed in a wicker basket it holds heat well. 8. Top with grilled veggies or just a layer of tomatoes for a welcome variation. *This can be mixed a day ahead and refrigerated until baking. If you do this, you will want to add the spinach just before baking.

Grits Souffle

1 and 1/2 cups uncooked grits
6 cups cold water
1 lb. very sharp grated cheese
2 sticks margarine
3 eggs beaten slightly
4 teaspoon seasoned salt
1/2 teaspoon cayenne pepper
Tabasco sauce to taste

Bring the water to a full boil and add the grits slowly. Cook and stir over medium heat until the grits have thickened (3-5 minutes). Add the remaining ingredients while the mixture is hot. Pour into a well greased two quart casserole and refrigerate covered dish until an hour before time to eat. About an hour before time to eat, put the casserole into the oven and bake at 350.

Overnight Oven French Toast

1 loaf (8 ounces) French bread cut into 1 inch slices (or hamburger buns/rolls can be used)
6 large eggs
1 1/2 cups of half and half
1 teaspoon vanilla
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 cup light brown sugar
1/2 cup maple syrup
1 cup chopped pecans

1. Butter a casserole dish (large rectangular one). 2. Fill dish with bread slices so dish is covered with bread. 3. Mix eggs, milk, half and half, vanilla, nutmeg, and cinnamon. 4. Pour mixture over bread slices. 5. Refrigerate overnight (must hold overnight). 6. Make topping: Mix butter, brown sugar & corn syrup. 7. Stir in pecans. 8. Spread evenly over bread slices. 9. Bake at 350 uncovered until puffed and golden (about 40 minutes). 10. Let stand 5 minutes before serving.