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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 4 cups of hash browns (shredded kind) 1/3 stick of butter 6 ounces of finely chopped cooked ham (I prefer honey baked) 3/4 cup (3 ounces) of 4 cheese Mexican blend 5 slices (5 ounces) of Swiss cheese ¼ cup finely chopped green bell pepper 8 eggs ¼ cup water salt & pepper Instructions: Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes in the bottom and sides of an ungreased 9-inch pie plate. Drizzle with butter and bake at 425 degrees for 23-30 min or until lightly browned; cool on a wire rack for 10 min. This can be done the night before and then refrigerate baked shell. Combine eggs, water and green pepper. Add salt & pepper to taste as you would for 8 eggs and beat with a wire whisk. Add ham and cheese and blend. Pour mixture into potato shell. Bake at 350 degrees for 50-55 minutes. Let stand 10 minutes before serving. |
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