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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: 1 package (24 ounces) frozen shredded hash browns 8 eggs 1/2 cup milk 1 cup ham (chopped) or 1/2 cup bacon cooked and crumbled 1/2 cup green bell pepper, chopped 1/2 cup red & yellow peppers, chopped 1/2 cup mushrooms, sliced 1/4 cup green onions, sliced 1 cup shredded cheddar cheese Salt and pepper to taste Instructions: Grease a 9"x13" baking dish. (I use a 12" round heavy cast iron skillet, greased and preheated to just warm.) Preheat oven to 400 degrees. For crust: Thaw potatoes and squeeze out moisture. In a 2 qt. bowl combine potatoes and 1 egg, lightly beaten, with salt and pepper to taste. Mix well. Spread potato mixture into a well greased pan and pat down evenly. Bake for 15 minutes. Prepare vegetables and meat. Remove potatoes from oven. Reset oven to 375 degrees. Egg topping: In a (microwave safe) large bowl, beat together the remaining eggs and milk. Microwave on high 3-4 minutes, stir. Microwave an additional 3-4 minutes, stir. Eggs should not be completely set. DO NOT OVERCOOK! Spread partially cooked egg mixture evenly over potato crust. Add chopped vegetables and meat. Salt and pepper if desired. Cover with shredded cheese. Bake 15-18 minutes. Cut and serve. Garnish with a sprig of fresh parsley or cilantro. Serve with your favorite toast and salsa. |
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