Breakfast for Dinner: Eggs 'n Ham & Eggnog Pancakes

December 12, 2011 Updated Dec 12, 2011 at 5:52 PM PDT

Eggs ‘n Ham (Breakfast)

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Ingredients:
1 cup French bread cubes
¼ pound cooked cubed ham
½ pkg. (5 oz.) frozen chopped
spinach, thawed and drained
6 cherry tomatoes, sliced in half
4 ounces cheddar cheese, grated
4 eggs
½ tsp. dried mustard
1/8 tsp. pepper
½ cup milk

Equipment:
9x9 baking dish, Large bowl, Whisk, Measuring cups and spoons, Strainer, Grater or Salad Shooter

Create It! (Time to cook!)
1. Preheat oven to 350 degrees. Spray baking dish with non-stick spray and line with the bread cubes.
2. Prepare the next 4 ingredients.
3. Cover the bread with layers of ham, chopped spinach, cherry tomatoes, and grated cheese.
4. In a separate bowl, whisk the eggs, dried mustard, pepper, and milk.
5. Pour the mixture over the casserole.
6. Bake for 20-25 minutes, then broil for 2 minutes, or until the cheese turns golden brown.
7. Makes 4-5 servings.

The vegetables listed can be substituted with sliced mushrooms, chopped broccoli, shredded zucchini, or cubed boiled potatoes. Try bacon instead of ham or sausage.

Eggnog Pancakes (Breakfast)

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Ingredients:
1-1/3 cups all-purpose flour
¼ cup sugar
1 tsp. baking soda
½ tsp. salt
¼ tsp. ground nutmeg
1/8 tsp. ground cloves
1 ½ cups refrigerated eggnog
1 large egg, lightly beaten
1 Tbsp. vegetable oil
Syrup for serving (optional)

Equipment:
Measuring cups and spoons, Large bowl, Medium bowl, Whisk, Wooden spoon, Griddle, Cooking spray

Create It! (Time to cook!)

1. Combine the first 6 ingredients in a large bowl. Whisk to combine.
2. Combine the eggnog, egg, and oil in a medium bowl and whisk.
3. Add the eggnog mixture to the flour mixture, stirring just until dry ingredients are moistened.
4. Lightly grease hot griddle. Pour about ¼ cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges look cooked. Turn and cook other side. Makes 12 (4 in.) pancakes.

Having a gathering of family or friends for brunch? These pancakes are great to serve because they can be made ahead and frozen with great results. Stack cooled pancakes between sheets of wax paper and place in an airtight container. Freeze up to 1 month. To reheat, place the frozen pancakes in a single layer on a baking sheet. Bake at 325 degrees for 10 minutes.