Momma Told Me: Happy stomachs belong to happy helpers.Well the first week (of 2) for Spring Break is behind us.
Growing up, vacations such as Spring Break were not much more than extended weekends. Of course Pop worked during the week, so it was just Momma and I, Monday through Friday, but our schedule remained very much the same. I recall my friends' parents always had to scramble to make vacation plans for the school breaks, as they were not fortunate to have a parent in the home during the week. Unfortunately, this often meant my best friends were sent away to stay with relatives, or for short term camps, while I was left at home with Momma. Don't get me wrong, she always had the best craft and science projects planned, but there was a certain part of me that wished I could run down the block wreaking havoc on the neighborhood with my pals. Vacations were often quite quiet for me.
What Daughter Says: Keep the troops ready for action with this Spring Breakfast comfort food.
Overnight Breakfast Bake
****Click here for printable recipe
* 3.5 C Honey Oat or Grain Based (Day Old) Bread Cubes, 4-5 Slices
* 2 C Original Soymilk
* 1 TSP Pepper
* 1/2 TSP Salt
* 1/4 TSP Dried Dill Weed, or Cilantro as preferred
* 2 TSP Dried Parsley
* 2 TSP Dried Mustard (OR 6 TSP Yellow Mustard)
* 3 Egg Whites
* 4-5 Slices Cooked Bacon, Crumbled
* 2 C Cooked Mushrooms, Diced
1.) To make Day Old Bread leave slices on a plate in microwave overnight, for best results 10-12 hours. Treat a 1.5 QT Baking dish with cooking spray.
2.) Place day old bread cubes in bottom of baking dish. In Large bowl whisk together additional ingredients.
3.) Pour wet mixture over bread cubes and place, covered, in fridge overnight.
4.) Preheat oven to 350F. Bake 30-40 minutes, or until eggs have puffed up and are no longer liquid. Serve hot.
Note: This recipe was modified from content found on the Silk website. However, this post is not endorsed or associated with any brand or company. The above content is original and not sponsored.