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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.

Jeanne's Breakfast Stack Recipe

Brought to you by Perry's Passin' Thru

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Ingredients:
Spray a 9 x 13 Pyrex pan with Pam Vegetable spray. Set pan aside. Partially boil 12 to 14 small red potatoes. Drain and cool, set aside.
Cook 2 lb. sausage. I prefer to use bulk sausage and add my own fresh herbs and finely diced onions. Cook meat, drain and set aside.

In large mixing bowl, whip together:
12-14 eggs
1 cup cottage cheese
1 1/2 tsp baking powder
1/2 cup evaporated milk
2 Tbsp flour, salt and pepper to taste
whip all ingredients well

Instructions:
Prepare this dish the night before.

Slice potatoes thinly over layer in bottom of pan. Layer, evenly, the cooked sausage over the potatoes. Chop coarsely bunch baby spinach, layer over potatoes/sausage dish. Shred 1 lb cheddar cheese and layer over entire pan. Pour egg mixture on top. Lastly, add pie crust over top, brush with egg/water wash, tuck edges of pie crust dough around dish. Cover with plastic wrap and refrigerate over night.

Bake at 350 for 45-50 minutes or till pie crust is golden. Remove from oven, let stand 8-10 minutes before cutting.

Serve hot with sliced tomatoes on the side and garnish with chopped parsley all over plate. Stripe plate with spicey catsup mixture if you like.

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