Caroline’s Brunch Casserole

9x13 pan, 425° & 350°

32 oz Hash Brown potatoes – frozen (shredded or diced, doesn’t matter)

¾ cup butter, melted

1 # breakfast sausage, chopped

4 slices thick cut bacon, sliced

1 cup mushrooms, sliced

½ cup onion, diced

½ cup bell pepper, diced1 cup cheddar cheese, grated

8 eggs

¾ cup heavy whipping cream (or milk)

1 cup cheddar cheese (shredded)

1 cup Jarlsberg or Jack cheese, grated (or any melty cheese like Gruyere or just double the cheddar)

½ cup tomato, diced

½ cup green onion or chives, sliced

¼ cup pesto sauce

¼ tsp salt

1 tsp pepper

1. Press hash browns into 9x13 pan, break up any large pieces.  Pour melted butter over potatoes and bake at 425° for 35 minutes or until light brown.
2. While hash browns bake, sauté next 5 ingredients, set aside and let cool.
3. Whisk eggs and cream, stir in rest of ingredients and (cooled) sautéed veggies.  Pour mixture over baked hash browns. Bake at 350° 30-40 minutes, or until toothpick comes out clean, when inserted.

*I usually completed the first two steps at night, then pop everything into the refrigerator.  And complete step 3 in the morning

No-Bake Energy Bites

No-Bake Energy Bites

Ingredients

1 cup (dry) oatmeal (I used old-fashioned oats)

2/3 cup toasted coconut flakes

1/2 cup peanut butter

1/2 cup ground flaxseed or wheat germ

1/2 cup chocolate chips (optional)

1/3 cup honey

1 tsp. vanilla extract

Instructions

Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Shared by Kimberly A.

(c) 2012 Gimme Some Oven. All rights reserved.

Baked Oatmeal Breakfast Cookies

In a mixing bowl:

Mash 2 ripe bananas

Add 1 cup unsweetened applesauce

Mix well

Add:

            1 ½ cups rolled oats

            1 teaspoon cinnamon

            1/3 cup raisins

            2 tablespoons walnuts (optional)

Mix well.  Spoon onto greased cookie sheet.  Flatten a little.  Bake at 350 degrees for 35–38 minutes.  Remove from cookie sheet onto cooling rack.

Recipe from: Kimberly A.

Seipert's Zucchini Frittata

* great for breakfast or dinner!

Ingredients:

• 2 small zucchini - shredded
• 1 white onion - diced
• 3 gloved of garlic - minced
• 2 Tbs Olive Oil
• 6 eggs - beaten
• 1/2 cup bread crumbs
• 1/2 cup milk
• 1/2 cup shredded Parmesan Cheese

Directions:

1. Preheat oven to 350
2. Saute onions & garlic in Olive oil
3. Add the shredded zucchini and saute for 3 min, stirring frequently
4. In another bowl, beat eggs. Then add milk, bread crumbs, and cheese together.
5. Add Zucchini and onions to egg mixture and stir together.
6. Pour into a greased casserole pan. (9x9)
7. Bake for 30 min.
8. Serve hot or cold. Good with crusty french bread and a salad.

Tips:

• You can also add diced ham (1/2 cup) or crumbled bacon for a more hearty meal. 
• Chris will splash some hot sauce on as well.
• Instead of a casserole dish, you can fry your veggies in a cast iron skillet and pour the eggs into that and then place directly into the oven. (Less dishes to clean!)
• You can also pour the mixture into a muffin tin for single serve portions. Just decrease the cooking time by 5-10 min.

Ultimate Pumpkin Waffles Recipe

INGREDIENTS
makes 4 round “Belgian” style pumpkin waffles

• 1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg*
• 2 large eggs
• 1 cup whole milk
• 1 cup canned solid-pack pumpkin
• 4 Tbsp. unsalted butter, melted and warm

*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.

DIRECTIONS

1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.

2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.

3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.

4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.

6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.

7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.

8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.

9. Once the waffle iron is heated, you’re ready to pour the batter! In my Presto FlipSide waffle maker , cook time is exactly 2 minutes 30 seconds.

This recipe has been posted with permission from:

http://pumpkinwaffles.wordpress.com/ultimate-pumpkin-waffle-recipe/

Ham and Swiss Strata

Served at the ward 4th of July breakfast. YUM!

*This must be made the night before and then cooked in the morning.*

12 slices of wheat or white bread
1/2 cup mayonnaise
1/4 cup green onion, minced
2 cups lunch meat ham, diced
2 cups shredded Swiss cheese
1 cup shredded cheddar cheese
4 eggs
2 1/2 cups milk
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard

Cut 6 slices of bread into cubes. Put on a greased 9x13 pan. In a bowl, combine mayo, green onion, ham and cheeses. Spread over bread cubes. Cut remaining 6 slices of bread into cubes and put over cheese mixture. In a bowl, beat together eggs, milk and seasonings. Pour over bread cubes evenly. Cover with foil and refrigerate overnight. Bake in a 325 degree oven for 1 hour and 15 minutes covered with foil.

*Submitted by Noreen Williamson

Ham & Cheese Quiche

Combine:
2 C grated Swiss Cheese
3 Tbs flour
dash of salt and pepper

In another bowl combine:
3 beaten eggs
1 C milk
1-1 1/2 C cubed ham

Combine both mixtures and pour into the pie crust. Bake at 325 for 60 minutes or until a toothpick comes out clean.

Submitted by Tess Douglas