Apple Coffee Cake

Breakfast foods can be a challenge if you're eating dairy free. This coffee cake is Shawn's FAVORITE- probably one of his favorite things I've ever made.

2 cups sugar
2 eggs, beaten
3/4 c oil
1 tsp vanilla
2 1/2 c flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
4 cups apples, peeled and finely diced
1 1/2 c chopped nuts (optional- I don't use these)

Topping:
1/2 c brown sugar
1/2 c chopped nuts (optional- I don't use these)
1/2 tsp cinnamon
1/4 tsp nutmeg

Combine sugar, eggs, oil, and vanilla in a large bowl. Mix until creamy.

In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Add to sugar-egg mixture and mix well. Batter will be crumbly.

Fold in apples (and nuts). Pour into a greased and floured 9x13 baking pan.

In the mixing bowl, mix topping ingredients together well, and sprinkle over batter.

Bake at 350 degrees for 35-40 minutes, or until toothpick inserted into center comes out clean.

Baked Eggs and Cheese

Breakfast for dinner is a favorite of mine! It's recommended that you make this ahead of time and let it sit in the refrigerator for a while (overnight). I've also skipped that step, and it's still tasty.

4 eggs, slightly beaten
1 tsp dry mustard
1/2 tsp salt
2 C milk (soy milk)
1/2 lb shredded cheddar cheese (Rice Shreds)
4 slices bread, buttered, cut in pieces
crumbled bacon or cooked sausage

Mix all ingredients together. Pour into an 8x8 pan. Let stand overnight in refrigerator- cover tightly. Uncover and bake at 350 degrees for 60 minutes.