Recipes from Lanier Publishing
Petaluma, California
|
|
|
|
|
|
Ingredients:
1/2 bag frozen O'Brien potatoes
1/2 cup grated cheese (jack, swiss, cheddar...)
1/4 tsp seasoned salt
Pepper to taste
1/4 tsp dry mustard
6 eggs, beaten well
Dried parsley flakes
Instructions:
Here's a solid breakfast dish that's easy and a real kid-pleaser.
Prepare at least one hour before you plan to put into oven to allow potatoes to thaw at least partially.
Preheat oven to 350 F. In a bowl mix all ingredients except the parsley flakes well. Spray four individual casserole dishes or four large muffin tins with vegetable spray. Spoon mixture into each dish until full. Sprinkle parsley flakes on top of each one. Bake for 30 minutes, or until eggs are set.
|
|
|
|
|
The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
|
Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
