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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 cups (10-12) beaten eggs 2 cups milk 1/4 tsp garlic salt 1/2 tsp salt 1 package frozen "southern style" hashbrowns, thawed overnight 3 Tbsp vegetable oil 3/4 cup salsa 1/4 cup ranch dressing 2 cups shredded cheddar cheese sour cream, sprig of cilantro, cherry tomato or paprika for garnish. Instructions: Preheat oven to 450 degrees F. Squeeze as much moisture out of potatoes as possible by pressing between 4 sheets of paper towels in large bowl. Toss with oil and layer evenly on bottom of 9 x 13 glass baking dish. Bake for 45 minutes at 450 degrees F or until potatoes start to brown. While potatoes cook, break eggs into large bowl. Beat lightly. Whisk in milk, salt and garlic salt. Mix salsa and ranch dressing together in separate cup. When potatoes are brown, turn oven down to 325 degrees F, sprinkle 1 cup of cheese over potatoes and dribble salsa mix evenly over top. Pour egg mixture over all. Return to oven and bake for 35 more minutes or until eggs are set. Sprinkle remaining cheese over all and return to oven for 10-15 more minutes or until cheese melts. Serve immediately with a dollop of sour cream, sprig of cilantro and sprinkle of paprika or cherry tomato. Offer extra salsa on the side. |
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