Breakfast+Dishes

= Hash Brown Quiche (Kathy Svoboda) = 1 24-oz package frozen shredded hash browns, thawed 1/3 C melted butter 1 C shredded cheddar cheese 1 C shredded Swiss cheese 1 C diced ham 1/2 C half & half 4 eggs 1/4 tsp season salt

Press hash browns between paper towel to remove excess moisture (I use a rolling pin to help get the potatoes as dry as possible). Form potatoes into crust in 10" greased quiche pan. Brush with melted butter, especially the tops. Bake at 425 degrees for 25 minutes. (Crust can be made in advanced and refrigerated.)

Sprinkle ham and cheeses over crust. Beat eggs, half & half, and season salt. Pour egg mixture over cheeses and ham. Bake uncovered at 350 degrees for 30-40 minutes or until knife comes out clean.

Orange-Pecan French Toast Casserole (Peggy Sue Brown)
(Courtesy of CookingLight.com)

Ingredients

 * 1 cup packed brown sugar
 * 1/3 cup butter, melted
 * 2 tablespoons light-colored corn syrup
 * Cooking spray
 * 1/3 cup chopped pecans
 * 1 teaspoon grated orange rind
 * 1 cup fresh orange juice
 * 1/2 cup fat-free milk
 * 3 tablespoons granulated sugar
 * 1 teaspoon ground cinnamon
 * 1 teaspoon vanilla extract
 * 3 large egg whites
 * 2 large eggs
 * 12 (1-inch-thick) slices French bread (about 1 pound)

Preparation

 * 1) Combine brown sugar, butter, and corn syrup; pour into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle chopped pecans evenly over sugar mixture.
 * 2) Combine rind and next 7 ingredients (rind through eggs); stir with a whisk. Arrange bread slices over pecans in dish; pour egg mixture over bread. Cover and refrigerate 1 hour or up to overnight.
 * 3) Preheat oven to 350°.
 * 4) Carefully turn bread slices over to absorb excess egg mixture. Let stand at room temperature 20 minutes. Bake at 350° for 35 minutes or until lightly browned.