3 Breakfast Recipes New England Dairy Farmers Love

Fort Hill Farms (CT) Overnight Oats with Yogurt

Pictured above.

Ingredients

• 1/4 cup old fashioned rolled oats
• 1/4 cup Greek Yogurt*
• 1/3 cup milk*
• Sweetener: honey, maple syrup, or apple sauce
• Spices of choice: cinnamon, nutmeg, or vanilla
• Fresh fruit of choice

Instructions

1. Add oats, milk, and yogurt, along with desired sweeteners and/or spices in jar. Put a lid on the jar and shake to combine.
2. Add fruit and stir gently until combined.
3. Place in fridge overnight (or up to 2 days).

* For a lighter version, use low-fat or fat-free milk and Greek yogurt.

Liberty Hill Farm (VT) Overnight French Toast Casserole

Watch our very own Hilary Walentuk, a Registered Dietitian at New England Dairy, make this tasty breakfast recipe alongside Beth Kennett from Liberty Hill here. 

Ingredients

• 1 loaf French bread (450g)
• 8 large eggs
• 2 cups whole milk
• 1+ cup blueberries
• 2 teaspoons maple syrup
• 1 package cream cheese

Note, this is a ‘rustic’ dish. That means the bread squares don’t have to be perfect
shapes and sizes.

Instructions (the night before):

1. Cut bread into small squares, about the size of your thumbnail.
2. Combine eggs, milk, and, maple syrup, and set aside.
3. In a greased 9 x 12 in baking dish, make 1 layer of bread. It should fill the pan almost half way (about an inch to inch and a half).
4. Crumble cream cheese and scatter blueberries on top of bread layer.
5. Add the second layer of bread to completely cover the cream cheese and blueberries and cover with egg/milk/maple syrup mixture.
6. Cover with aluminum foil and refrigerate overnight.

Instructions (in the morning):

1. Remove the casserole from the refrigerator for about ½ hour before cooking.
2. Preheat oven to 400 degrees.
3. Bake, covered loosely with foil for 25-30 minutes.
4. Remove foil and continue to bake for another 15 minutes, until the top begins to
   brown.

Blueberry Syrup

• 2 cups blueberries
• 1 cup maple syrup

1. Mix blueberries and syrup, and bring to a slight simmer over low to medium. Heat for about 10 minutes.
2. Cut the French toast casserole into squares and serve onto plates. Drizzle the blueberry syrup on top. Enjoy!

Recipe courtesy of Bruce Dini.

Vegetable, Egg & Cheddar Strata

Click here for recipe. This breakfast recipe is from our friends at Cabot Creamery. 

Click here for more great breakfast recipes (lunch and dinner, too)