Cream Cheese Stuffed French Toast

12-16 slices bread with crust

1 (8oz) pkg. cream cheese

1 dozen eggs

2 c milk

1/3 c pure maple syrup

Cut bread into cubes and place ½ in 9 X 14 inch casserole dish. Cube cream cheese and put on top of bread, add remaining bread. Whip eggs, milk and syrup together, pour over entire area. Cover with plastic and let sit overnight in refrigerator. Remove plastic for baking . Bake at 375 degrees for 45 minutes Let stand 5 minutes before serving. Add additional syrup if desired.

Sausage Casserole

1 pound sage flavored breakfast sausage

3 cups shredded potatoes drained and pressed

1/4 cup butter, melted

12 ounces mild Cheddar cheese shredded

½ cup onion, shredded

1 (16 ounce) container small curd cottage cheese

6 jumbo egg

Preheat oven to 375

1.      Lightly grease a 9 x 13  inch baking dish
2.      Place sausage in a large deep skillet. Cook over medium high heat until evenly brown. Drain. Crumble, and set aside
3.      In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the saudage. Chedar chees onioln cottage cheese, and eggs. Pour over the potato mixture.
4.      Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clan let cool for 5 minutes before serving.