!Buen Provecho!

Marlan started a weekly tradition in his section at the Embassy--breakfast on Friday for the FSNs, foreign service nationals, who are the Guatemaltecos that help with visas. At first it was store bought goodies--bagels or cakes, then he got a bit more creative. While I was away in the US, he made a pitcher full of batter, brought butter,syrup, plates, napkins, and forks, and lugged my nice Kitchenaid waffle maker to the Embassy (after he dumped out my Christmas container to carry it all in.) After a number of weeks of sweeter things, when he asked the gals what they would like, they told him they would like something "salada"--less sweet. I told him I would come up with something, thus starting my quest for interesting breakfast dishes.

I am not a big breakfast person. I like pancakes, waffles, and French toast, but I really don't like eggs. This cuts out probably 80% of the items on a breakfast menu. But I took this as a challenge, and I must admit, I've been having fun looking for interesting breakfast recipes.

The first dish I made was my ham and cheese souffle (normally I use sausage, but the only sausage I found here was very scary looking--no Jimmy Dean.) It was a big hit! I've become very adept at making scrambled eggs with all the add-ins that we serve with the delicous corn tortillas they make here. I made a mushroom frittata, and last week, I made vegetable quiche. They were really pretty--until I bumped the pan they were on and dumped one on the floor of the car :( I don't think I'll do quiche again. I am going to try eggs benedict this week; I found a make ahead recipe that sounds interesting and pretty easy.

I am really enjoying this project and the FSNs have been so appreciative--to the point of embarrassing me. So, if any of you have good breakfast recipes, I would love to try them. Please send them to me!

Here are a couple recipes I've tried:

Baked French Toast Casserole

Paula Deen

1 loaf French bread (13-16 ounces)

8 large eggs

2 c. half-and-half

1 c. milk

2 T. sugar

1 t. vanilla

1/4 t. ground cinnamon

1/4 t. ground nutmeg

dash salt

Praline topping

Maple syrup

Slice bread into 20 slices, 1-in each. Arrange slices in a generously buttered 9x13 baking dish, in 2 rows, overlapping the slices. Combine the eggs, half-and-half, milk, sugar, vanilla,cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees.

Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping

1/2 # (2 sticks) butter

1 c. packed brown sugar

1 c. chopped pecans

2 T. light corn syrup

1/2 t. cinnamon

1/2 t. nutmeg

Combine all ingredients and blend well. (I made 2 pans of the French toast and used 1/2 of the praline topping on each. It was more than sweet enough. It really doesn't need any syrup either.) DELICIOUS!!

Hadn't made this muffin recipe for a long time, but it is so easy for a quick, healthy snack.

Bran Muffins

7 c. raisin bran

5 c. flour

1 c. sugar

5 T. baking soda

2 t. salt

4 c. milk

2 T. vinegar

1 c. oil

1/2 c. molasses

4 eggs

Combine cereal, flour, sugar, soda, and salt. Add liquid ingredients and mix well. Store covered in refrigerator for 6 weeks. Bake at 400 degrees for 15 minutes.