Apple Crisps, Egg Dish, Koogle ... OH MY!

Sadly, I did not take a picture of my favorite dish for the gig, The Veggie Egg Dish. Only a fun picture of me sauteing my vegetables alongside my sous chef, Willis. But I had a great experience cooking for 15 people and delivering it this morning. I created, a veggie egg dish, a koogle (typically jewish, egg noodle butter concoction), an apple crisp with fresh whip cream and fresh fruit kebabs. Regarding the Egg Dish (see below) consider you have to let this one sit over night in the fridge, its the magic ingredient. Whatever happens as that dish sits overnight in the fridge, is key. Makes for great breakfast because you've prepped it already the night before, just pop in the oven and WAH LAH! And, you can sub the sauteed vegetables with sausage if you like.
Veggie Egg Dish (via My Mother via My Cousin)
Vegetables (you can get creative here, I chose mushroom, red pepper, spinach, yellow onion, clove of garlic
6 egg
6 pieces of wheat bread
2 cups milk
1/2 tbs dried mustard
1/2 tbs salt
1 1/2 c sharp white cheddar cheese
Saute your vegetables, just so they get slightly tender, remember they will be baking in the oven as well. Lay the vegetables on the bottom of a lightly buttered pan. Then, in a bowl beat the eggs, add the milk, add the shredded white sharp cheese. Add the mustard and salt. Cut the pieces of bread into little squares, bite size. And drop the bread into the egg mix. Then lay the egg bread on top of the vegetables. And last but not least cover the dish and pop it in the fridge. Next morning, take it out and bake at 375 for about 30 min. Plate and enjoy:)

I used my girl friends family recipe for the Koogle. Delicious egg noodle goodness (aka BUTTER!) Mmm Mmmm GREAT.

And then I did an simple Apple Crisp inspired by Simply Recipes fresh and light on the butter, oats and brown sugar with a homemade whip cream (MMmmmmmm!)