From: FFM pg 68 and 60
The boys made supper. They did everything from cutting the bread, to cracking the eggs. I'm so proud of them. Here's what we made:
2 tablespoons of milk
1/4 teaspoons of pepper
1 tablespoon of canola oil
1 cup of shredded cheddar cheese
3/4 cup of diced fully cooked ham
4 flour tortillas (8 inches, warmed
1 - In a small bowl, whisk the eggs, milk and pepper. In a large skillet, heat oil. Add egg mixture, cook and stir over medium heat until eggs are completely set. Stir in cheese and ham.
2 - Spoon egg mixture down the center of each tortilla; roll up. Serve immediately.
3 - To freeze, wrap in plastic wrap and freeze in a resealable plastic bag for up to 1 month.
Miranda's Mix ups - we didn't "serve immediately". Instead I wrapped them up (and we had WAY more than 4) and put them on a cookie sheet in the oven to keep warm
French Toast Sticks (FFM pg 60)
6 slices of day old Texas toast
1 cup of milk
2 tablespoons of sugar
1 teaspoon of vanilla extract
1/4 to 1/2 teaspoons of ground cinnamon
1 cup of crushed cornflakes, optional
confectioners sugar, optional
1 - Cut each piece of bread into thirds, place in an ungreased 13x9 inch dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and cinnamon. Pour over bread; soak for 2 minutes, turning once. Coat bread with cornflake crumbs on all sides if desired.
2 - Place in a greased 15x10x1 inch baking pan (sheet). Freeze until firm, about 45 minutes. Transfer to an air tight container or resealable freezer bag and store in the freezer.
3 - Place desired amount on a greased baking sheet. Bake at 425F for 8 minutes. Turn, bake for 10 to 12 minutes longer or until golden brown. Sprinkle with confectioners sugar if desired. Serve with syrup.
Miranda's Mix Ups - We didn't have day old toast so we just used normal toast. We made the mistake of not having a single layer when you soak up the egg mixture onto the bread. This is a big issue. Also don't squish things onto a cookie sheet. It doesn't cook evenly. Otherwise a good meal!