THANK YOU thank you to the RS Activity Committee for all their hard work! They have shared the recipes with us!~ Here they are!
Breakfast Quiche
4 cups frozen hash browns, thawed
2/3 cups butter or margarine, melted
2 cups cheddar cheese, grated
2 cups Swiss cheese, grated
2 cups bacon or ham, cooked & diced (opt)
1 can evaporated milk
6 eggs
½ tsp. salt
Make crust with hash browns in a 9 X 13” pan. Pour melted butter over hash browns and pat down. Bake at 425 degrees for 25 minutes. Mix remaining ingredients together and pour over the crust. Bake at 350 degrees for 30-40 minutes or until knife comes out clean.
Breakfast Casserole
1 ½ lbs pork sausage
1 tsp salt
9 eggs slightly beaten
3 cups milk
1 ½ cups sharp cheddar cheese
5-6 slices of bread, cubed
1 ½ tps dry mustard
Cook sausage, drain and cool. Grease a 9X13 pan. In a large bowl mix eggs, milk, mustard and salt. Fold in bread, cheese and sausage. Pour in prepared pan and cover. Refrigerate overnight. Bake uncovered at 350 degrees for 1 hour. Let stand 15 minutes.
Oven French Toast
½ cup butter
1 cup brown sugar
2 Tblsp corn syrup
1 loaf of Texas Toast bread
5 eggs
1 ½ cup half & half milk
¼ tsp salt
1 tsp vanilla
Combine butter, brown sugar, & corn syrup in a sauce pan over medium heat. Pour the mixture into a large greased jellyroll pan, spread to cover whole surface.
Lay 12 slices of Texas Toast bread over that layer of mixture. Mix together eggs, cream, salt & vanilla. Spoon that mixture over each piece of bread cover and refrigerate overnight. Bake uncovered @ 350 degrees for 30 minutes.