Easter Breakfast

Katelyn and Matt's (Pinterest inspired) Easter Breakfast. 

Farmer's Casserole

3 cups frozen shredded hash brown potatoes (thawed)

3/4 cup shredded Monterey Jack cheese

1 cup cubed fully cooked ham

1/4 cup chopped green onions

4 eggs

1 can (12 ounces) evaporated milk

1 tsp. mustard (prepared, not powder)

1/4 teaspoon pepper

1/8 teaspoon salt

Place hash browns in a glass baking dish that has been lightly coated with oil. Sprinkle with cheese, onions and ham. Whisk eggs, milk, mustard, pepper and salt and pour over all. Cover and refrigerate for several hours or overnight.

Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 55-60 minutes or until a knife inserted near center comes out clean.

Yield: 6 servings

Pumpkin French Toast

School is out for fall break, so I kept Cody home from his day program. I figured he and I could chill...and by chill I mean attempt to sleep in, watch the Price Is Right and eat macaroni and cheese for lunch. 

I'm not much of a morning person, so I don't know which was more of a surprise, asking Cody if he'd like me to make Pumpkin French Toast for breakfast or his enthusiastic reply, "Yes!"

Weeks ago, I pinned this recipe from Erin Chase at $5 Dinners and got inspired. I did not follow her recipe, but I never would have put pumpkin in my french toast batter if I hadn't seen her blog, so here's a shout out to Erin.

Pumpkin French Toast

3 eggs, beaten
milk, scant
cinnamon, to taste (I probably used a tablespoon because I really love cinnamon!)
1 HEAPING tablespoon canned pumpkin (not pumpkin pie filling)
6 pieces of bread
syrup
powdered sugar

Using a whisk or fork, beat the first four ingredients in a shallow dish. (I like using a pie plate.)

Yes, that's a pizza cutter on the far left. It is my favorite kitchen tool (see this post).

Coat both sides of bread and place on a 350 degree griddle. Cook both sides until done. 

Cut into perfectly square bites using a pizza cutter. Serve with warm syrup and powdered sugar.

Serves 2-3 persons


I really couldn't taste the pumpkin's flavor, to be honest, due to all the cinnamon (yum). However, I really like the idea of the pumpkin's added nutritional value and will definitely be making this again. 

If you are worried about opening a can of pumpkin and only using a little bit for French Toast, click here . It will link you to a scrumptious Pumpkin Bread recipe, a great way to use up your remaining pumpkin.