I help cook at our church alot: Wednesday night suppers, Sunday youth suppers, fundraisers, youth mission weeks. Since I don’t eat breakfast normally at home, I especially like when I cook breakfast for others – it gives me an opportunity to snitch!

Monkey Bread

20 canned biscuits (Hungry Jack Flaky)
1 stick margarine, melted
Mix: ¾ cup brown sugar and 4 tsp. cinnamon and ½ cup finely chopped pecans (we don’t use)

Dip biscuits in margarine, coat well in sugar mixture. Stand on sides in a bundt or tube cake pan. Pan will be full with biscuits fitting tightly. Bake at 350o for 3o minutes. Turn out on plate immediately. (or place apart on cookie sheet and cook 10 mins)

Glaze: 1 cup powdered sugar and 3 tbs. orange juice. Pour on top of cake while it’s still hot.

Easy Breakfast Casserole

2 cups dry chicken stove top stuffing mix, from the canister.
2 cups milk
1 1/2 cups cubed ham or sausage
6 eggs beaten
1 1/2 cups shredded cheddar cheese
1/2 tsp. salt

Preheat oven to 350, grease 9 x12 casserole dish.
Mix all inredients together.
Pour into dish.
Bake 40-45 min or until set.

Stuffed French Toast

1 loaf of “home style” or “buttermilk” bread, cubed
1 package 8 oz cream cheese, cubed
12 large eggs
1/3 cup maple syrup
2 cups milk
½ teaspoon cinnamon
1-2 cups fresh or frozen fruit (blueberries, raspberries, mixed)

Arrange half the bread cubes in 9 x 13 pan sprayed with PAM. Scatter cheeses cubes and fruit over bread, topping it off with the remaining bread. Wisk the remaining ingredients together and pour over bread. Press so all is covered with egg. Cover with foil that has PAM sprayed over it to ensure cooked bread does not stick to it. Refrigerate overnight (can be cooked right away). Bake covered at 350 degrees for 30 minutes. Uncover and then bake another 30 minutes. Sprinkle powdered sugar, let set. Serves six to eight.