Tristin Bowers

Breakfast Casserole

Muffins

Strawberries

Pudding

Breakfast Casserole

Ingredients:

5 slices of bread

½ pound ground sausage, cooked

½ pound ham

1 cup grated Colby-Jack cheese

4 eggs

2 cups milk

1 ½ tsp. dry mustard

Parsley flakes for sprinkling on top

Break the bread and cover the bottom of an 8X8 inch pan. Add ½ pound of cooked ground sausage and place it evenly over the bread. Dice the ham and spread it evenly over the bread and sausage. Sprinkle the cheese on top. In a separate bowl mix together the eggs, milk and dry mustard. Pour evenly over the cheese layer. Sprinkle lightly with parsley flakes (for looks). Let it sit overnight in refrigerator. Bake at 350 degrees for one hour or until a knife comes out clean.

Lemon Poppy Seed Muffins

1 cup flour

1 ½ tsp. baking power

½ tsp. salt

½ cup sugar

½ cup milk

1 egg

2 Tbsp. oil

2 tsp. poppy seed

½ tsp. lemon extract

Preheat oven to 425 degrees. In a mixing bowl sift together the dry ingredients. In a glass measuring cup blend together milk, egg and oil. Use a fork and stir until oil is broken into small globules. Make a well in the dry ingredients. Add all the liquid. Stir for 12-16 strokes using a spoon. Drop into muffin tin and bake for 15- 20 min.