Breakfast Casserole

For the breakfast casserole base:

6 to 10 large eggs
2 to 3 cups grated cheddar cheese
6 slices day-old bread, cut into 3/4-inch to 1-inch-wide cubes
2 cups milk
Salt, to taste
Pepper, to taste

For the possible additions:

1 cup corn kernels, cooked or frozen
1/2 cup chopped broccoli, cooked or raw (raw will turn out crunchier)
1/2 cup sliced mushrooms
1/4 cup sliced green onions
1 cup cubed ham and/or cooked Italian sausage
3 slices cooked bacon, chopped
1/4 to 1/2 teaspoon cumin or curry powder

Method:

Preheat the oven to 350°F.

Make the casserole base:
Beat the eggs in a large bowl. Mix in the milk and cheese.
Add the bread and carefully stir until all pieces of bread are moistened (don't over mix or the bread may disintegrate).

Add the additions:

Add salt and pepper to taste (if using Italian sausage, you won't need either). If you have a lot of additions, you might need a couple more eggs to make sure that everything is at least touching some egg mixture. Just whisk in 2 tablespoons of milk for every beaten egg you add.

Bake the casserole:

Butter a 9x13-inch casserole dish. Pour the mixture into the casserole dish. (At this point, you can bake right away or transfer the casserole to the fridge and bake it the next day.)
Bake in a 350°F oven for 50 minutes to an hour, until the top is browned and the center springs back when touched.
Remove from oven and let cool for 10 minutes before serving.

Two Hour Buns

Homemade Granola

2 1/2 c. large flake oats 625 mL

1/2 c. sliced or chopped almonds 125 mL

2 tsp. ground cinnamon 10 mL

2 tbsp. canola oil 30 mL

2 tbsp. honey 30 mL

1 tbsp. skim milk 15 mL

1 tsp. vanilla extract 5 mL

1/2 c. raisin 125 mL

1/2 c. other dried fruit or nuts, chopped

Preheat oven to 325 F (160 C) and spray baking sheet pan with cooking oil.

Combine the oats, quinoa and almonds on the baking sheet. Combine canola oil, honey, cinnamon, skim milk and vanilla. Pour over oatmeal mixture and mix well.

Spread on the sheet pan and bake for 15 minutes, stirring once, until browned.

Remove from the oven and stir in the dried fruit. Cool completely. Store in an airtight container for up to three weeks. It can be stored longer if the dried fruits are added when served rather than stirred in when the granola comes out of the oven. They become hard and dry with time.

Saskatoon Berry Bannock

These are similar to scones but without butter and no added sugar. Half whole wheat flour increases the whole grain content.

1 c. whole-wheat flour 250 mL

1 c. all-purpose flour 250 mL

3/4 c. fresh or frozen saskatoons 175 mL

2 tbsp. baking powder 30 mL

finely grated zest of half a lemon

1/8 tsp. salt .5 mL

1/2 c. skim milk or milk alternative 125 mL

1/2 c. water 125 mL

juice of half a lemon

1 tbsp. canola oil 15 mL

Preheat oven to 400 F (200 C).

In bowl, combine flours, saskatoons, baking powder, cinnamon and salt.

Stir in milk, water, lemon juice and canola oil and, using hands, moisten all ingredients, handling dough as little as possible.

Turn dough out of bowl and place on lightly floured surface.

Using hands, form disc about one inch (2.5 cm) thick and about nine to 10 inches (22 – 25 cm) in diameter. If necessary, sprinkle with flour to keep dough from sticking. Cut into eight wedges.

Place wedges on parchment-lined baking sheet and bake for 15 to 20 minutes or until bannock is golden brown. Serve immediately.

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