Cheesy Bacon Egg Casserole

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  • 7-9 slices of crusty bread, again I like sourdough
  • 6 eggs
  • 2 cups milk
  • 1/2 tsp dry mustard
  • S & P to taste
  • 12 slices of thick cut bacon, cooked and chopped 
  • 1 cup sharp cheddar cheese
  1. Whisk together eggs + milk + dry mustard + S & P. 
  2. Toss together bread cubes + bacon + cheese. Spread into a greased 9X13 baking dish. 
  3. Pour egg mixture over top. 
  4. Cover with Saran wrap and refrigerate over night. 
  5. In the morning, bake uncovered at 350° for 45 minutes to 1 hour. 

french toast bake

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  • 1 large loaf of crusty bread (I like using sourdough)
  • 8 eggs, beaten
  • 2 cups of milk
  • 1/2 cup heavy cream
  • 3/4 cup sugar
  • 2 tbs pure vanilla 

TOPPING

  • 1/2 cup all purpose flour
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt 
  • 1 stick cold butter, cut into small pieces
  1. Rough chop loaf of bread into cubes and place evenly into a greased 9x13 baking dish. 
  2. In a medium bowl, whisk together eggs + milk + cream + sugar and vanilla. 
  3. Pour egg mixture evenly over bread.
  4. Cover your dish with saran wrap and refridgerate over night. 
  5. In a small bowl mix together flour + brown sugar + salt and cinnamon. 
  6. Cut butter into sugar and flour mix until crumbly. You can do this morning of, but I do night before and place in ziploc bag until morning. 
  7. Take baking dish + sugar mix out of the refridgerater in morning. Sprinkle topping evenly over bread. 
  8. Bake uncovered at 350° for 45 minutes to 1 hour. 

TOAST WITH THE MOST

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Move over avocado toast-you've had your time to shine. As much as I love that creamy green goodness spread on a piece of toast, my taste buds are bored. Here are a few of my other protein fueled breakfasts on-the-go. The one in the middle may have you sayin'......whaaaaat? But, if you're a Thai peanut sauce fan, give it a whirl. Yes, the peanut butter + banana one is a classic, but have you tried replacing that sugar filled jelly with just fruit? You should. 

peanut butter + banana + honey

peanut butter + banana + honey

peanut butter + sriracha + scallion 

peanut butter + sriracha + scallion 

peanut butter + strawberry

peanut butter + strawberry


ALMOND BUTTER BANANA PANCAKES

 

 

©2016livingwithlandyn

©2016livingwithlandyn

These are those yummy healthy pancakes from the WHAT TO EAT series that I collaborated on with Body By Heidi.
So yummy, easy to make and my kids thought they were pretty rad too. Give them a try one morning! I'm certain
they'll make a home in your morning rotation. 

 

  • 1 smashed banana
  • 2 whole eggs
  • 1 tablespoon natural almond butter
  • 1/8 teaspoon vanilla
  • Pinch of cinnamon

Mix all of the above together with a fork. Cook on a griddle prepared with 1 to 2 teaspoons of coconut oil. Watch carefully as they burn easily. Serve with drizzled melted nut butter and fresh berries. 


BRIOCHE FRENCH TOAST

 

 

©2016livingwithlandyn

©2016livingwithlandyn

French toast isn't rocket science really and we all grew up eating it. It's just why is it so damn good at some places and not at others? That is the question. The answer.....THE BREAD.
It's all about using the right bread. I recently walked by the bakery at The Fresh Market and a pretty loaf of French Brioche caught my eye. I thought, hmmmm, let me try that tomorrow morning, cause isn't that what the French use? Even buying it made me feel fancy, and possibly the fact that I was wearing floral and a cute hat. I dunno. I made my usual french toast
recipe and you know what? This time it was MIND BLOWING.That was it. I was using the wrong bread the entire time. People!! Listen to me, only make it with Brioche bread from now on.

Here's what you'll need...

Heat flat top griddle to 325°. In a small bowl whisk all ingredients together well. Set aside. Pour egg mixture into a pie plate for easy dipping. Dip bread in egg mixture, coating each side well. Place on buttered hot griddle and cook until golden brown, flip till other side is golden brown. Slice and serve with a dusting of powdered sugar + fresh berries. 

Enjoy!
My kids ask for this EVERY Sunday morning since I made the switch. 
Xx
landyn
 


GF OVERNIGHT WALNUT + APPLE SPICED OATS

 

 

©2016livingwithlandyn

©2016livingwithlandyn

3/4 c Bob's Red Mill Steel Cut Oats
2 cups water
1/2 cup unsweetened Califia almond milk
1/3 cup unsweetened apple sauce
1-2 apples diced, skins on
1/2 teaspoon cinnamon
crushed unsalted walnuts for topping
1 tbs Whitney's Maple Springs Farm 100% percent pure maple syrup, for topping

Bring water in oats to a boil for 5 to 7 minutes in a pot that has a lid. Remove from heat and add applesauce + almond milk + apples + cinnamon. Cover and let cool to room temperature. Place in fridge when cool. In the morning reheat, top with a little splash of almond milk and mix well. Top with crushed walnuts and maple syrup.

This is a great one to make once and eat all week long.