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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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Yield: 6 servings 

Ingredients:
· 3 cups loose-pack has-brown potatoes (refrigerated, plain)
· ½ cup butter, melted
· 1 cup shredded cheddar cheese
· 1 cup shredded Swiss cheese
· 1 cup chopped tomatoes (can substitute mushrooms)
· ½ cup Half-n-Half
· 2 eggs
· ¼ teaspoon seasoned salt

Instructions:
Prepare 1 pie plate by spraying LIGHTLY with Pam. Preheat oven to 425 degrees.

Press hash browns between paper towels to remove moisture. Press hash browns onto bottom and up sides of a 9-inch pie plate to form a crust. Drizzle melted butter over crust. Bake for 25 minutes. Remove from oven.

REDUCE HEAT TO 350 degrees. Toss together cheeses and tomatoes/mushrooms. Place in crust. Beat cream with eggs and seasoned salt. Pour over cheeses. Bake, uncovered at 350 for 25-30 minutes or until a knife inserted near the middle comes out clean. Let stand for 10 minutes before serving.


 

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