Sunday Morning Breakfast Experiment Week 1

We are finding that we have girls with a case of the fidgets most Sunday mornings in church. While discussing ways to handle this we decided that maybe a heartier breakfast is in order, especially with the arrival of cooler wetter weather. So this weekend we launched the Sunday Morning Breakfast Experiment (yes, we are all science geeks, we are calling it the experiment!)

The goal is to have a hearty, mostly healthy breakfast for Sunday morning mostly prepared Saturday night with minimal work, or at least minimized work Sunday morning. To complicate this we have a peanut allergy, a potato allergy, and a strong dislike of eggs (egg casserole is out, quiche is out, french toast is fine) to manage. I thought the blog would be a great place to chronicle our attempts and our findings.

This Sunday we started with recipes that were not new Sunday morning, so we knew it would work, and indeed we had a delicious breakfast. We welcomed the Lord's Day with a feast of Orange Overnight French Toast, homemade turkey sausage patties, fruit, juice, milk and coffee.

Results: There was a definite improvement in how everyone felt by the time we got home from church about 12:15PM. In fact, I have to make smaller lunches on Sunday! But the good news was that EVERYONE seemed to do better in church. Okay, so Baby still had a case of the wiggles, but not nearly as bad, and it was a quiet case. This might be the solution!

Recipes:

Homemade Turkey Sausage Patties - I made these Friday for lunch, and we all liked them but found them a little spicy, not hot spicy, just a lot of spice. So I will definitely be making these again, but will be almost doubling the meat, but not the spices...except the onions of course!

Orange Overnight French Toast

4 large eggs
1 1/2 cup orange juice
1 cup milk
1 tbsp sugar
1/2 tsp vanilla
1/4 tsp salt

8 slices of French bread cut about 3/4 inch thick (if fresh, let sit out sliced for about
half an hour to dry slightly)

Icing sugar

Beat together eggs, orange juice, milk, sugar, vanilla and salt.

Arrange great slices to cover the bottom of a greased 9x13 pan. Pour egg mixture over top. Cover, and let stand in fridge over night.

In the morning, uncover, flip each slice of French toast over, and cook at 375F for 40 minutes or until browned.

Sprinkle with icing sugar and serve.