Yoders Chalk Board

Denise's Kitchen

Recipes, stories & sweet traditions
from our kitchen to yours.

Yoder’s Scrambled Egg Pie
& Roasted Red Breakfast Potatoes
A delicious, easy to make, protein-packed breakfast everyone will love.

Yoder’s Scrambled Egg Pie
8 ½” pie pan or square casserole 9x9
Oven 350 degrees 
Cook time: 25-30 minutes 
Serves 6


Roasted Red Breakfast Potatoes
Cookie Sheet
Oven 375 degrees
Cook time: 45 minutes 

 

Full Recipe Below 

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Yoder’s Scrambled Egg Pie

8 ½” pie pan or square casserole 9x9
Oven: 350 degrees
Cook time: 25-30 minutes
Serves: 6

 

Ingredients:

1 TB of butter
Cooking spray
¾ cup spinach chopped
¾ cup Swiss and Gruyere shredded cheese blend
1/8 cup chopped shallots or red onion
10 large eggs
1 cup whole milk
Pinch of salt
Pinch of pepper

 

Cooking Instructions:

Put tablespoon of butter in bottom of pan and melt in warm oven 3-4 minutes.
Move the butter in the bottom of dish to coat then spray pan with cooking spray.
Layer spinach and shallots and cheese into prepared pan.
Mix eggs with a mixer- then add salt, pepper and milk and combine well.
Pour egg mixture over ingredients in pan and push down spinach and cheese that rises to the top.
Cook 10 minutes
Using a rubber spatula, go around the inside of the pan to separate the eggs from the dish.
Cook another 15-20 minutes until eggs are set in the middle
Take out and let eggs rest 5 minutes before serving.

 

Roasted Red Breakfast Potatoes

Cookie Sheet
Oven: 375 degrees
Cook time: 45 minutes

 

Ingredients:

4-6 red potatoes cut bite sized and partially cooked
Parchment paper
Pinch of salt
Pinch of pepper
Sprinkle of garlic powder
Olive oil
Sprinkle of paprika
Sprinkle of season salt
Cooking spray
1 TB of butter

 

Cooking Instructions:

Cut potatoes to bite size pieces and boil for 2 minutes, drain and cool. 
This can be done the day before or right away.
Line baking sheet with parchment paper.
Spray parchment paper with cooking spray.
Sprinkle parchment paper with salt and pepper.
Put boiled potatoes on top of salt and pepper.
Drizzle olive oil lightly on top of potatoes.
Sprinkle garlic powder, paprika, and season salt on top of potatoes.
Cook potatoes for 30 minutes.
Melt butter and drizzle it on top of potatoes.
Mix up potatoes with a spatula.
Cook potatoes 15 more minutes.

 

Salty sweet crispy goodness!
 

 
Cinnamon Baked French Toast
Our Favorite Overnight Breakfast Casserole
This dish is to be prepared in advance & left to rest overnight in your refrigerator. 

The next morning, remove it from the fridge and let it rest at room temp for (15-20 minutes) while your oven reaches 350 degrees. Remove plastic wrap and shake crumb topping over the top of the bread cubes. Cover with foil and bake at 350 degrees for (35-40 minutes). Remove foil and pop it back in for an additional (10 minutes) to get a crispy and crunchy top layer. Then drizzle with Milroy Farms Maple Syrup and share with those you love.

Full Recipe Below 

Cinnamon Baked French Toast
Cinnamon Baked French Toast
Cinnamon Baked French Toast
Cinnamon Baked French Toast
Cinnamon Baked French Toast
Cinnamon Baked French Toast
Cinnamon Baked French Toast
Cinnamon Baked French Toast
Cinnamon Baked French Toast

Cinnamon Baked French Toast
9x13 pan buttered or sprayed

 

French Toast Ingredients:
1 Loaf of sourdough/raisin bread
8 large eggs
1 cup whole milk
1 cup French vanilla creamer
½ cup Heavy whipping cream
2 tbsp of vanilla extract
½ cup brown sugar
½ cup granulated sugar
Cinnamon to taste
Fruit to taste (blueberries/apples & raisins)

 

Crumb Topping Ingredients:

¼ cup flour

½ cup brown sugar

1 tsp ground cinnamon

Dash of salt

Dash of nutmeg

½ stick cold butter

 

Cooking Instructions:
Cube bread and place ½ into prepared baking dish
Sprinkle sugars and cinnamon
Top with fruit of your choice
Place the rest of the cubes on top and sprinkle again with both sugars and cinnamon

Wisk eggs, milk, creamer, heavy cream & vanilla and pour over bread
Cover with plastic (NOT foil) and rest in the refrigerator overnight

 

For topping place all ingredients into a food processor and pulse until crumb forms
Store crumble in a plastic container easy to shake onto French toast

 

In the morning remove the French toast casserole and let rest at room temperature for 15-20 minutes while oven is heating to 350.
Remove plastic wrap and shake crumb topping on top of bread cubes

Cover with Tin foil and bake 35-40 minutes
Remove foil and bake an additional 10 minutes
Drizzle with Milroy Farms Maple Syrup