Hashbrown Potato Pie

5 large eggs

½ cup milk

3 cups Country Style Hash Browns, thawed

1/3 cup green onions, thinly sliced

½ teaspoon salt

¼ teaspoon hot pepper sauce

1 ½ cups sharp cheddar cheese, shredded and divided

4 slices bacon, cooked crisp and crumbled (or 1/3 cup real bacon bits)

Heat oven to 350°.  Beat together eggs and milk.  Stir in potatoes, green onions, salt and pepper sauce.  Stir in 1 cup of the cheese and half of the bacon.  Pour into a greased 9-inch pie plate or quiche dish.  Bake 25-30 minutes or until center is set.

Sprinkle remaining bacon and ½ cup cheese over top of pie; continue baking 3-4 minutes or until cheese is melted.

Hashbrown Casserole

2 pound package frozen country style hash browns potatoes (defrosted)

1 stick melted margarine

1 teaspoon salt

¼ teaspoon pepper

½ cup chopped onion

1 can cream of chicken soup

1 pint sour cream

2 cups grated cheddar cheese

Blend thoroughly and put in greased baking dish.  Mix ½ stick margarine with 2 cups crushed corn flakes.  Pour on top of casserole.   Bake for 1 hour at 350°.  

Sausage & Egg Casserole

1 pound sausage

6 eggs

2 cups milk

1 teaspoon salt

4 slices bread, cut into cubes

8oz grated sharp cheddar cheese

Brown and drain sausage.  Layer bread, sausage and cheese in dish.  Beat eggs, milk and salt and pour into dish.(do not stir)   Refrigerate overnight.  Bake at 350° for 40-45 minutes.

Recipe can be cut in half for smaller dish.

Peach Breakfast Casserole

½ cup butter

1 ¼ cup dark brown sugar

1 tablespoon water

29 oz. can of peaches (sliced)

loaf of French bread

6 eggs (beaten)

1 ½ cups milk

1 tablespoon of vanilla extract

Melt butter, sugar and water.  Pour into well greased 13x9 pan.  Add drained peaches and then add sliced (1 in) bread.  Mix eggs, milk, extract.  Add on top of bread.  Cover and refrigerate.  Bake at 350° for 45-50 minutes.