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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: 2 lrg (2 lb) pkgs frozen hash brown potatoes 2- 12 cup muffins tins (makes 24) 7 eggs 3 cups milk 2 Tbls flour Fresh parsley chopped finely (dried can be substituted if necessary) Salt and pepper 2 pkgs mushroom sauce mix 1 small can of mushroom pieces 1/4 cup of crumbled turkey bacon Paprika for garnish Instructions: Preheat oven to 375-400 degrees. Generously spray muffin tins with non-stick coating and set aside. Thaw hash browns and evenly place into muffin tins, making an indentation in the center of each tin. Mix the eggs, milk and flour and pour mixture into the muffin tins just to slightly below the top of each tin. Sprinkle with fresh parsely, reserving some for garnish. Prepare mushroom sauce mix as directed on package, add can of mushrooms and keep warm. Bake for 25-30 minutes or until hash browns are slightly brown and egg mixture is solid. Remove from oven and let cool slightly. Remove from muffin tins with fork, being careful not to break nests apart. Set two on each plate, generously drizzle mushroom sauce over the tops of each nest, garnish with fresh parsley, paprika, salt, pepper, and crumbled bacon. Garnish plate with colorful fruit and serve. |
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