Maple Toast And Eggs Food

MAPLE TOAST AND EGGS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In a small saucepan, heat syrup and butter until butter is melted; set aside., Trim crust from bread; flatten slices with a rolling pin. Brush one side generously with syrup mixture; press each slice into a greased muffin cup with syrup side down. Divide bacon among muffin cups., Carefully break one egg into each cup. Sprinkle with salt and pepper. Cover with foil. Bake at 400° until egg whites are completely set and yolks begin to thicken but are not hard, 18-20 minutes. Serve immediately.

MAPLE FRENCH TOAST

Steps:

• First allow your sliced bread to sit at room temperature for approximately 1 hour to allow the surfaces to dry out.
• In a wide bowl, beat your eggs with your maple syrup until the mixture is slightly thickened.
• Beat in the milk, vanilla, nutmeg and salt.
• Place your bread slices in the mixture and allow them to soak in the mixture for approximately 5 minutes until saturated well.
• Next you will want to preheat your skillet over medium heat and add 2 Tablespoons of butter.
• Once your butter has melted reduce your heat to medium-low and saute bread slices for about 5-6 minutes per side, making sure that you flip each slice over every 2 minutes or so to make sure that they brown evenly.
• You may have to cook in 2 batches if you use a smaller skillet.
• Sprinkle with confectioners' sugar, and place random berries around the plate for a nice look and tasty meal.

BAKED EGGS IN MAPLE TOAST CUPS

Steps:

• Preheat the oven to 400 degrees F. Butter six muffin cups.
• In a small saucepan, melt the butter and add the syrup. (You can also do this in a microwave).
• Remove the crusts from the bread. Flatten each slice with a rolling pin. Brush both sides of each slice with the syrup mixture.
• Put one slice into each muffin cup and sprinkle the bacon pieces in the cups.
• Break an egg into each cup and bake until the eggs are set; start checking after about 5 minutes.
• Lift the toast cups from the pan and serve immediately, drizzled with additional syrup, if desired.

MAPLE PECAN CROISSANT FRENCH TOAST BAKE

Steps:

• Preheat the oven to 375°F. Grease a 9×13-inch baking dish (or any comparable oven-safe baking vessel) with butter or spray, then set the baking dish aside.
• Add the torn croissant pieces into a large bowl and set aside.
• In another medium-sized bowl, whisk the eggs together. Then pour in the milk, maple syrup, vanilla extract and paste (if using)- whisking the mixture well. Add in the salt, cinnamon, and cardamom, and mix again to fully combine the custard mixture.
• Pour the custard mixture into the bowl of torn croissants. Gently press/toss the croissants together with the custard to fully coat. Let the mixture sit to absorb the liquid for at least 10 minutes.
• Then transfer half of the soaked croissant pieces into the prepared baking dish. Nestle the cubed piece of cream cheese evenly on top of the croissant pieces, then sprinkle half of the pecan halves evenly over the surface.
• Layer the remaining half of soaked croissants into the baking dish and top with the remaining 1/2 cup of pecan halves.
• Bake the dish for 35-40 minutes or until the tops of croissants are golden brown. To prevent over-browning, loosely tent the baking dish with a sheet of foil, if needed.
• Serve the maple pecan croissant french toast bake warm with more maple syrup on top and a dusting of powdered sugar, if desired. Enjoy!

BACON FRENCH TOAST CASSEROLE RECIPE

Steps:

• Grease a 9x13 baking pan with nonstick cooking spray. Spread bread into pan. In a separate bowl, combine eggs, milk, whipping cream, brown sugar, maple syrup, extract and cinnamon and whisk well.
• Gently pour egg mixture over pieces of bread. Press bread into liquid to soak up. Sprinkle bacon on top. Cover and refrigerate for 2 hours or overnight. Remove from refrigerator 30 minutes before cooking.
• Preheat oven to 350 and bake, uncovered, for 40-50 minutes or until a knife stuck in the center comes out clean and top is golden brown. Cooking time varies according to your oven - please check towards the end of the process. Let stand for 5 minutes before serving.
• Add an extra drizzle of maple syrup and one tablespoon brown butter if desired. You could also top with cinnamon sugar if you please. Serves 10-12.

FRENCH TOAST SAUSAGE AND EGG TACOS

Steps:

• Add ¾ cup milk, 2 eggs, and maple syrup to a shallow dish or bowl. Whisk to combine.
• Add one tortilla in the mixture. Soak for 30 seconnds to one minute, making sure the whole tortilla is saturated.
• While the tortilla soak, heat a large non-stick skillet to a medium-high heat. Lightly coat with butter. (You will use 2 tablespoons of the butter to cook the tortillas so only use enough to lightly coat the pan each time.) When the skillet is hot, add the tortilla. Cook until golden brown, about 30 seconds to one minute. Flip and brown the other side. Remove from the pan and set aside. Repeat for remaining tortillas. Stack tortillas together on a plate or platter.
• While the tortillas brown, heat another large non-stick skillet to a medium-high heat. Add the sausage and cook until golden brown on all sides and hot throughout. Transfer to a plate or platter.
• While the sausage cooks, add the remaining 8 eggs, ¼ cup milk, and ½ teaspoon salt to a medium or large bowl. Whisk to combine.
• When the tortillas are all brown, cook the eggs. You want to cook the eggs at the last minute so they stay soft scrambled for serving. Heat the same skillet you cook the sausage or the tortillas in to medium-low. Add the remaining tablespoon butter. Once the butter melts, add the eggs. Let the eggs sit until they just start to cook on the bottom. Use a rubber spatula to gently start stirring the eggs. Continue to stir and gently scramble the eggs over a medium-low heat until they form large curdles. They're done when the eggs are still slightly wet. Immediately remove the skillet from the heat.
• To serve, lay a piece of cheese on the French toast tortillas. Spoon eggs on top followed by one or two links of maple sausage. Drizzle with maple syrup or serve on the side. Enjoy!