Hashbrown Breakfast Casserole

24 oz hash brown potatoes

16 oz. ham, cubed

8 oz. cheddar cheese, shredded

12 large eggs

1 cup milk

1/2 t. salt

1/4 t. pepper

Mix potatoes, ham, and cheese in a large bowl. Put into greased 9x13 pan. Using the same bowl, whisk eggs with milk, salt, and pepper. Pour egg mixture over potato mixture. Bake at 350 for one hour or until center is set and edges are golden brown.

Cheese and Egg Breakfast Casserole

1/2 cup flour

1 t. baking powder

1/2 t. salt

8 T. butter

10 eggs

16 oz. Monterey Jack cheese, shredded

16 oz. cottage cheese

4 oz. can diced green chiles

Preheat oven to 325 degrees. Combine flour, baking powder, and salt in a small bowl. Melt butter. Place eggs in a large bowl and beat until well blended.  Add the flour mixture to the eggs and beat until smooth. Stir in melted butter, Monterey Jack cheese, cottage cheese, and green chiles. Pour into greased 9x13 pan. Bake for 35-45 minutes or until set. Let stand 5 minutes before serving.

From Rachelle Schlauder

Egg Salad

12 eggs boiled, chopped
1/4 cup minced onion
1 T. pickle relish
1 T. mustard
1/2 cup mayo (more if needed)
salt and pepper to taste

Mix all ingredients together.  Keep cold.  Serve on bread for sandwiches or on a bed of lettuce as a salad. Serves 4-6.

Breakfast Pizza

4-6 slices of bread
1/4 to 1/2 cup meat (sausage, bacon, ham)
1 cup shredded cheese of your choice (half cheddar, half Monterey Jack)
5 eggs
1/2 cup milk
1/2 t. oregano, 1/4 t. each salt and pepper

Place bread in greased 7x11 glass pan.  Sprinkle on meat and cheese.  Mix rest and pour over bread. Bake at 350 for 35 minutes.  Serves 6.

From Spring of Life Cookbook - Sue Bickell