We had some incredibly creative entries last year. Listed below are the twelve recipes that really had us on the ropes (in the good way). Take a look and try out a few if you’d like. We did.

• French Toast Stick Corn Casserole
• Breakfast Lasagna
• PB&J Pancakes on the Run
• Holiday Delight
• Fruit Trifle
• Breakfast Muffins
• Cinnamon Ham Breakfast Sandwich
• Eggs Over Pancakes
• French Toast Stick Cheesecake
• Aunt Jemima® Mexican Pizza Sandwich
• Mini Monte Cristos
• Star Spangled Pancakes

French Toast Stick Corn Casserole
by Kitty Schwass, Mason County Central Schools, Scottville, MI
Yield: 48 servings

Ingredients
60 Aunt Jemima® French Toast Sticks, cubed (SKU 43585)
4 lb. Pork sausage, cooked, crumbled & drained
2 qt. Corn, frozen kernels, thawed
2 qt. Corn, creamed
2 qt. Milk, whole
2 qt. Egg, raw, beaten
1 can Cooking spray
4 lb. Cheddar cheese, shredded

Preparation

1. Preheat convection oven to 350° F.
2. In a large bowl evenly combine the sausage, corn kernels, creamed corn, milk, eggs and cubed French toast sticks.
3. Evenly divide mixture and pour into a two lightly greased 12" x 20" x 2-1/2" pans. Bake, covered with foil, for 1 hour.
4. Uncover each pan and evenly sprinkle each casserole with equal amounts of cheese on top and cook an additional 2 minutes (to melt the cheese).
5. Cut each pan into 24 portions. Serve hot.

This recipe may also be prepared with Aunt Jemima® Whole Grain French Toast Sticks (SKU 43586). 
 

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