Category: Breakfast

• 1 lb bacon, cut into 1″ pieces
• 1 medium onion, chopped (1/2 C)
• 1 medium red bell pepper, chopped (3/4 C)
• 1 pkg (8 oz) sliced fresh mushrooms
• 2 Tbsp Dijon mustard
• 1/2 tsp salt
• 1/2 tsp pepper
• 3/4 C milk
• 12 eggs
• 1 pkg frozen (2 lbs) frozen hashbrowns, thawed
• 2 C shredded cheddar cheese

In a 12″ skillet, cook bacon until crisp.  Using a slotted spoon, remove from pan to a small bowl.  Cover & refrigerate.  Drain the drippings, reserving 1 Tbsp in the pan.  Add the onion, bell pepper, & mushrooms; cook 4 minutes over medium heat, stirring occasionally.  Stir in mustard, salt, & pepper.  In a large bowl, beat milk & eggs with wire whisk.

Spray 13X9 pan with cooking spray.  Spread half the hashbrowns in the pan.  Spread onion mixture evenly on top.  Sprinkle with 1 C of cheese.  Spread remaining hashbrowns over the top.  Pour egg mixture on top.  Cover & refrigerate 8 hours or overnight.

Heat oven to 325.  Uncover pan & bake 50-60 minutes or until thermometer inserted in the center reads 160.  Sprinkle with remaining cheese and bacon.  Bake 3-5 minutes longer or until knife inserted in center comes out clean, top is puffed, & cheese is melted.  Let stand 5 minutes.

• 1 bag (12 oz) frozen shredded hash browns, thawed
• 1/2 C butter, metled
• 4 eggs
• 1/2 C milk
• 1 pound bacon, cooked & crumbled
• 1 1/2 C shredded mild cheddar

Squeeze excess moisture from potatoes.  Mix potatoes and melted butter.  Press into 13X9 pan coated with cooking spray.  Bake at 425 for 25 minutes.  Remove from oven.  Sprinkle bacon & cheese over potatoes.  Beat together eggs & milk.  Pour egg mixture over meat & cheese.  Back an additional 30 minutes or until set.

• 1 lb mild pork sausage
• 8 eggs
• 1/4 C milk
• salt
• pepper
• 8 burrito size flour tortillas
• 1 C shredded cheddar cheese

In a large skillet, brown sausage; crumbling as you cook.  Transfer to a plate with paper towel.  Whisk together eggs, milk, salt, and pepper.  Scramble the eggs in the same skillet from the sausage.  When they are almost cooked, return the sausage to the skillet and combine with the scrambled eggs.  Warm tortillas for 1 minute in microwave.  Scoop sausage and egg mixture onto the 8 warm tortillas, dividing equally.  Sprinkle on cheese.  Roll up tortillas and serve immediately or freeze.  If freezing, it is not necessary to warm tortillas before assembling.  Tip: Wrap tortillas in foil and place in freezer bags.  Thaw in fridge and place foil wrapped tacos in oven for a few minutes to reheat.

In a small bowl:

• 1- 1/2 C flour
• 1/2 C sugar
• 1 tsp baking powder
• 1/4 tsp salt

Set aside.

In a large bowl:

• 2 C corn flakes
• 1 C milk

Let stand 2-3 minutes

• 1 egg
• 1/4 C cooking oil

Beat well.  Add flour mixture.  Stir only until combined.  In a greased muffin tin, put batter halfway up.  Add a dab of preserves.  Put more batter on top.  Bake @ 400 for about 18 minutes or until golden brown.

 

from Ken Prell

Ingredients

• 3/4 C sugar
• 1/2 C butter
• 2 eggs
• 1 tsp vanilla
• 3 tsp baking powder
• 1/4 tsp salt
• 1 -2/3 C flour
• 1/2 C milk
• 2 Tbsp sugar
• 1/2 tsp cinnamon

Directions

Cream together the first 2 ingredients.
Add eggs & vanilla.
Combine baking powder, salt, & flour: add to mixture along w/ milk.
Spread in a 9X9 greased pan.
Combine cinnamon & sugar & sprinkle over batter.

Bake @ 350 for 25-30 minutes.  Serve warm.

From Ken Prell