Oven Hash Browns

 1 (2 pound) bag of frozen hash browns

 6 T. melted butter

 3 c. of VERY thinly sliced onion

 coarse salt to taste

Let the hash browns thaw a bit so the butter doesn’t harden immediately!  Combine all ingredients.  Spread evenly on a greased jelly roll pan (cookie sheet w/sides).  Bake at 425° for 15 minutes.  Remove from oven and divide into 8 ‘cakes’.  Flip each cake.  Lower oven temp to 350°.  Bake for 45 additional minutes, or until golden brown

Eggs in Hell

contributed by Marcia Curtis Bailey

Marcia’s Notes: This is quite spicy, but has a great flavor. Great way to cook a whole bunch of eggs at once. I covered the pan after dropping the eggs in to cook the tops. Those who like it spicy scoop the veggies, and those who don’t just get an egg.

Ingredients:

4 tablespoon extra-virgin olive oil

1 medium onion coarsely chopped

6 cloves garlic thinly sliced

4 jalapeño peppers seeded and cut into 1/4 inch dice

1 teaspoon hot chile flakes

3 cup basic tomato sauce

8 large eggs

1/4 grated Parmigiano Reggiano or Pecorino Shredded

basil

Salt and pepper

Place a skillet, preferably cast iron, on the grill over medium-high heat. Add the oil and heat until just smoking.

Add the chopped onion, garlic, jalapeños and chile flakes and cook until softened and light brown, about 7 minutes.

Add the tomato sauce and bring to a boil.

Immediately lower the heat to a simmer and carefully crack the eggs one by one into the tomato sauce. Season with salt and pepper.

Cook until as set as desired. I like it when the whites set but the yolks are still quite runny, about 5-6 minutes.

Remove the pan from the heat and sprinkle with cheese and some shredded basil.

Allow to cool 3-4 minutes.

Garnish with basil and serve.

Cinnamon Roll Pancakes

contributed by Michelle Weickum Anderson

Pancakes:

1C flour

1T sugar

1tsp baking powder

1/4tsp baking soda

1/4tsp salt

1 beaten egg

1C buttermilk

2T melted butter

Mix until just combined.  Can be lumpy.

Cinnamon roll filling:

1/2C butter mostly melted

3/4C brown sugar

2T cinnamon

mostly melt butter, stir in sugar, and cinnamon.

Pour into ziploc bag to pipe on pancakes.

Cream Cheese Frosting:

1/2 Stick Butter

2oz Cream Cheese

3/4C powdered sugar

Melt butter and cream cheese,

stir in sugar and 1/2tsp vanilla extract.

I cook my pancakes on 300 griddle when bottom starts to set swirl on some filling.

once bubbles pop and set on top, flip over and finish cooking.

I did keep these warm in a 200 oven on a parchment line cookie sheet.

Capuccino Muffins

contributed by Michelle Weickum-Anderson

2C flour
 1/2C sugar
 1/2C packed brown sugar
2tsp baking powder
 2tsp instant coffee granules
 1tsp cinnamon
 1/4tsp salt
 1 egg
 1C milk
 1/2C melted butter
 1tsp vanilla
 1C mini chocolate chips
Mix all ingredients well,  Fold in chocolate chips and bake @ 375 for 22-24 mins.

Breakfast Cookies

contributed by Jaime Cecil
Ingredients
• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 10 bacon strips, cooked and crumbled
• 2 cups cornflakes
• 1/2 cup raisins/cranberries/choc chips
Directions
1. In a mixing bowl, cream butter and sugar. Beat in egg. Add flour and baking soda; mix well. Stir in bacon, cornflakes and raisins. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets.
2. Bake at 350 degrees F for 8-10 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Store in the refrigerator.

Breakfast Braid

contributed by Jaime Cecil
Ingredients
• 1/2 cup milk
• 4 ounces cream cheese, softened
• 8 eggs
• salt and pepper to taste
• 2 (8 ounce) packages refrigerated crescent roll dough
• 4 ounces cooked ham, thinly sliced
• 1 cup shredded Cheddar cheese
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Beat milk and cream cheese together until smooth. Mix in eggs, and season with salt and pepper. Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost set.
3. Arrange the crescent rolls from one package into a rectangle shape on top of a lightly greased cookie sheet. Place rolls from remaining package along the edges of the two long sides of the rectangle, with the broad half of the rolls on top of the first layer of rolls, and the pointed ends extending over the sides of the pan.
4. Arrange the ham in a layer down the center of the dough. Spoon the cooked egg mixture on top of the ham and then sprinkle the cheddar cheese on top of the eggs. Bring the corners of the rolls together over the cheese to form a ‘braid’ shape.
5. Bake in preheated oven for 25 to 30 minutes, until cheese is melted and rolls are golden brown.

Breakfast Potatoes

contributed by Jaime Cecil
10-12 small red potatoes, unpeeled
6 slice bacon, diced
1/2 C chopped red bell pepper
3 green onions, sliced
1/2 tsp salt
1 tsp. garlic powder
ground pepper

Cover potatoes with water in a pan over high heat and bring to a boil.  Reduce heat to medium low and cook until tender – about 20 minutes.  Drain and refrigerate until cold over overnight.  Cut potatoes into quarters.
In a large skillet over medium high heat, cook bacon until crisp.  Drain on a paper towel but reserve 2 Tbsp of bacon grease in skillet.
Reduce heat to medium.  Add potatoes, red pepper, green onions, salt, garlic and pepper to taste and cook until vegetables are tender and browned, 5-10 minutes, stirring occasionally.  Add bacon and cook for 1-2 more minutes.  Enjoy!