Breakfast Lasagna
Serves 10

1 bag frozen hash browns
1 1/2 pounds Canadian bacon, sliced
1 cup chopped onion
1 green bell pepper, chopped
1 yellow or red bell pepper, chopped
8 ounces sliced mushrooms
5 eggs
1-cup milk
2 cups sharp Cheddar cheese, grated
Salt and pepper

Layer frozen hash browns in a 9x11 inch lasagna pan; season well with salt and pepper. Layer green pepper, yellow pepper and onion over hash browns; layer mushroom slices on top. Cook back bacon until crispy; place over mushroom layer.
Beat eggs and milk; add 1/2 teaspoon salt and 1/8 teaspoon pepper. Pour egg mixture over bacon; spread grated cheese over top. Bake at 350° for about 30 to 40 minutes.

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Farmer’s Casserole
Serves 12

Ingredients
6 cups frozen shredded hash brown potatoes
1-1/2 cups shredded (6 oz) Pepper Jack Cheese
2 cups diced cooked ham or Canadian-style bacon
1/2 cup sliced green onions
8 beaten eggs
2,  12-ounce cans (1-1/2 cups each) evaporated milk or evaporated skim milk
1/4 teaspoon salt
1/4 teaspoon pepper
 
Directions
1. Grease a 3-quart rectangular baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.
2. Bake, uncovered, in a 350 degree F. oven for 45 to 55 minutes or until center appears set. Let stand 5 minutes before serving.
Make-Ahead Tip: The night before, prepare casserole. Cover and chill. To serve, bake as directed except increase baking time to 55 to 60 minutes.

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Egg and Potato Casserole
Serves 6

Ingredients
Nonstick cooking spray
2 cups frozen diced hash brown potatoes with onion and peppers (Country Style)
1 cup frozen cut broccoli or asparagus
1/3 cup (2oz) finely chopped Canadian-style bacon or lean cooked ham
1/3 cup evaporated milk
2 tablespoons all-purpose flour
8 large eggs
1/2 cup (2oz) shredded cheese
1/2 teaspoon dried basil, crushed
1/4 teaspoon black pepper
1/8 teaspoon salt
 
Directions
1. Preheat oven to 350 degree F. Coat a 2-quart square baking dish with nonstick cooking spray. Arrange hash brown potatoes and vegetable in bottom of baking dish; top with Canadian bacon or ham. Set aside.
2. In a medium bowl gradually stir evaporated milk into flour. Stir in eggs, half of the cheddar cheese, the basil, black pepper, and salt. Pour egg mixture over vegetables.
3. Bake in preheated oven for 40 to 45 minutes or until a knife inserted near center comes out clean. Sprinkle with remaining cheddar cheese. Let stand for 5 minutes before serving.

Make-Ahead Directions: Prepare as directed through step 2. Cover and chill for at least 4 hours or up to 24 hours. To serve, uncover and bake as directed in step 3.

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Veggie Tofu Breakfast Burros
Serves 8

Ingredients
2 tiny new potatoes, cut into 1/2-inch cubes
1 medium zucchini, cut into thin bite-size strips
1 medium red sweet pepper, thinly sliced
1/2 cup finely chopped onion
3 cloves garlic, minced
1 tablespoon olive oil
1 12- to 16-ounce package extra-firm tofu (fresh bean curd), cut into 1/2-inch cubes
1/2 cup water
3 tablespoons tamari sauce or reduced-sodium soy sauce
2 teaspoons curry powder
1 vegetable or chicken bouillon cube
8 8- to 10-inch spinach flour tortillas
 
Directions
1. In a medium covered saucepan cook potatoes in a small amount of boiling, lightly salted water for 10 to 12 minutes or until tender; drain.
2. Meanwhile, for filling, in a large nonstick skillet cook zucchini, red pepper, onion, and garlic in hot oil over medium heat about 5 minutes or until vegetables are tender. Stir in potatoes, tofu, water, tamari sauce, curry powder, and bouillon cube. Cook about 10 minutes more or until most of the liquid is evaporated, stirring occasionally.
3. Wrap tortillas in microwave-safe paper towels. Microwave on 100 percent power (high) for 30 to 60 seconds or until tortillas are warm. To serve, spoon filling down center of tortillas. Fold one end to partially cover filling; roll up from an adjacent side. Serve immediately.

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