Low Stress Baked Eggs

You can prepare this dish either in ramekins or in a larger dish if you don't want to fuss with the individual ramekins.

Ingredients:

• butter (for buttering dishes)
• 1 egg per serving
• slice of Canadian bacon per serving
• salt and pepper to taste

Directions:

1. preheat oven to 350 degrees
2. butter the intended dish/es
3. place Canadian bacon on the bottom of the dish.
4. crack an egg on top.
5. bake for 20-25 minutes
   

Overnight Gluten Free Baked French Toast Casserole (Dairy free too!)

The kids LOVED this one!! The texture was right and it was soooo easy. We use Sami's bakery millet and flax bread because it has the texture of normal bread. I don't know how it would work with some of the "moister" g free breads.

Ingredients:
10 Slices Gluten free Bread
5 Large Eggs
2 cups Coconut Milk
1 TBL Honey
2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg

1. cut bread into one inch pieces.
2. place into a buttered casserole dish
3. mix the rest of the ingredients and then pour over bread pieces
4. press slices down into the liquid
5. refrigerate overnight
6. in the morning preheat oven to 350 degrees
7. bake casserole for 1 hour.
   

Sunday Breakfast: Coppock Biscuits and Chocolate Gravy (Sauce)

I know, it sounds weird, right? It sounded really strange to me when I first married Brian and he suggested this and presented me with the recipe. I think the problem is calling it "gravy", gravy to me is savory, not sweet. It is actually like homeade chocolate pudding that hasn't been chilled. As a matter of fact, if you chill the leftovers, they become chocolate pudding.

We used homeade biscuits, but you could just as easily pop open a can....

Ingredients:
1 cup of sugar
1/4 cup of flour
dash of salt
3TBL cocoa powder
2 cups milk
2tsp vanilla
2 TBL butter (real butter, not margarine)

In saucepan mix dry ingredients until combined.

Add milk stirring continuously until smooth.

Heat over low to medium-low stirring continuously until mixture thickens, being very careful not to let it scorch (that part is why I leave the making of this to Brian). Brian guesstimates it takes between 5-10 minutes depending on the heat of your stove. Use some kind of implement that has a flat edge that will get into all the corners of your pan.

Once it has thickened add the butter and vanilla, stirring until melted through.

The sauce will continue to thicken as it stands.