Hey Steve you could always add some sauteed spinach, garlic and onions with some mozarella cheese as a filling or make some fresh sausage and make this killer cassarole to add to your list
Italian Spinach Pie
8 oz mild Italian sausage (can also use hot)
6 eggs separated
2 packages frozen spinach, thawed and drained
1 ½ c grated cheese (Swiss or cheddar)
3 T chopped onion
2 t Worcestershire sauce
2 unbaked pie crusts
Egg wash, 1 egg beaten with a tablespoon of milk
1 T sesame seeds
Preheat oven to 350 degrees.
Fry sausage until brown and crumbly. Drain thoroughly and set aside. In a large bowl beat the eggs yolks will and stir in the sausage, spinach, cheese, onions, Worcestershire sauce and Tabasco. In a separate bowl, beat egg whites until stiff. Fold egg whites into spinach mixture. Thoroughly grease a 9” springform pan, line the bottom with pastry so that it overlaps the side. Spoon in spinach mixture. Top with the other crust. Crimp the edges and perforate the top with a fork. Brush top with the egg wash and sprinkle sesame seeds on top. You won’t use all the egg wash.
Bake at 350 for 30 minutes or until golden brown. Remove from the oven and place on a cooling rack. Loosen and remove sides of pan. Allow to cool 10 minutes before serving.
Here is another item to add to your list that you can do a day ahead of time
Skier’s French Toast
2 T corn syrup (light or dark or a combination)
½ c butter
1 c brown sugar, packed
1 loaf white bread, thickly sliced
1 ½ c milk
1 t vanilla
¼ t salt
In a small saucepan combine the syrup, butter and brown sugar; simmer until syrupy. Pour this mixture into a 9” by 13” baking pan. Set aside.
Slice the loaf into thick slices, remove crusts and on the syrup in the baking pan. You will have 2 even even layers.
In a large bowl, beat together the eggs, milk, vanilla and salt. Pour evenly over the bread. Cover and refrigerate overnight.
In the morning, leave the casserole at room temperature while the oven preheats. Bake at 350 degrees for 45 minutes. Cut into squares and serve immediately. Serve with butter and a selection of syrups.
Serves 6 to 8