March 19, 2009This is one of my favorite cooked breakfasts!
2 Tbs. Butter
6 Eggs
1 C. Flour (I use whole wheat)
2 Tbs. Sugar
1/2 tsp. Salt
1 tsp. Vanilla
1/2 tsp. Cinnamon
1 C. Milk (I use often use soy milk)
1/2 C. shredded Coconut (optional)
Preheat oven to 400 degrees. Place butter in 8x8 (or 9x9) baking dish and let butter melt in the oven while it is preheating, 2-3 minutes. Remove pan and sprinkle a thin layer of coconut along the bottom, if you wish. In a large mixing bowl, beat eggs slightly. Stir in flour, sugar, salt, vanilla, and cinnamon. Gradually add milk, beating until smooth. Pour into pan. Bake at 400 for 15 minutes. Reduce oven temperature to 325 and bake for 40-45 minutes. DO NOT PEEK during baking! Peeking won't allow it to rise properly. As soon as you remove the pan from the oven, loosen the sides.
2 Tbs. Butter
6 Eggs
1 C. Flour (I use whole wheat)
2 Tbs. Sugar
1/2 tsp. Salt
1 tsp. Vanilla
1/2 tsp. Cinnamon
1 C. Milk (I use often use soy milk)
1/2 C. shredded Coconut (optional)
Preheat oven to 400 degrees. Place butter in 8x8 (or 9x9) baking dish and let butter melt in the oven while it is preheating, 2-3 minutes. Remove pan and sprinkle a thin layer of coconut along the bottom, if you wish. In a large mixing bowl, beat eggs slightly. Stir in flour, sugar, salt, vanilla, and cinnamon. Gradually add milk, beating until smooth. Pour into pan. Bake at 400 for 15 minutes. Reduce oven temperature to 325 and bake for 40-45 minutes. DO NOT PEEK during baking! Peeking won't allow it to rise properly. As soon as you remove the pan from the oven, loosen the sides.
Top with fresh fruit or berries, as pictured, or drizzle with your favorite syrup. My favorite is pure maple syrup. Mmm!
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