Veronica Bentley

Caramel French Toast

Sausage, Egg and Cheese Breakfast Roll-ups

O'Brien Hashbrowns

Cut Fruit (Banana's and Strawberries)

Chocolate Milk/Water

Caramel French Toast

1 1/2 cups brown sugar
3/4 cup butter
1/4 cup plus 2 Tbsp. light corn syrup
1 loaf French Bread with ends cut off, cut into 10 slices
4 large eggs, slightly beaten
2 1/2 cups half and half
1 Tbsp. vanilla
1/4 tsp. salt
cinnamon/sugar
1/4 cup butter, melted

Bring the brown sugar, 3/4 cup butter and corn syrup to a boil.  Pour into a greased 13x9 baking dish. Arrange bread over the syrup, squishing to fit if needed.  combine eggs, half and half, vanilla and salt and whist together, then pour over the bread.  Sprinkle with cinnamon/sugar mixture.  Cover and refrigerate overnight or for at least 8 hours.  Bake at 350 degrees for 45 minutes, uncovered. Pour melted butter over the to while still hot.

Sausage, Egg and Cheese Breakfast Roll-ups

5 eggs
1 can refrigerated dinner crescent rolls
8 fully cooked breakfast sausage links
4 slices (sandwich-size) cheddar cheese
Salt and pepper to taste

In a bowl, beat eggs.  Reserve 2 Tbsp. beaten egg for brushing on to of crescent rolls.  Scramble remaining eggs.  Unroll dough onto work surface; separate into 8 triangles.  Cut cheese slices in half; place 1 half on each triangle.  Top each with spoonful of scrambled eggs and 1 sausage link.  Loosely roll up triangles as directed on can; place on un-greased cookie sheet.  Brush reserved beaten egg on top of each roll. Sprinkle salt and pepper over each.  Bake 15-18 minutes at 350 or until golden brown.