18 | breakfast & brunch
CHEESY O’BRIEN
EGG SCRAMBLE
margaret edmondson, red oak, iowa
This breakfast bake is a snap to prepare. It’s
perfect for a brunch buffet or when out-of-town
guests stay the night. Full of bacon, cheese, hash
browns and eggs, the all-in-one dish is a hearty
crowd-pleaser.
1 package ( 28 ounces) frozen O’Brien
hash brown potatoes
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed cheddar
cheese soup, undiluted
1 pound sliced bacon, cooked and
crumbled
12 eggs, lightly beaten
2 tablespoons butter
2 cups ( 8 ounces) shredded cheddar
cheese
1 In a large skillet, prepare hash browns
according to package directions; sprinkle
with garlic salt and pepper. Transfer to a
greased 2-1/2-qt. baking dish. Top with
soup. Set aside 1/2 cup of bacon; sprinkle
remaining bacon over soup.
2 In a bowl, whisk the eggs. In another large
skillet, heat butter until hot. Add eggs; cook
and stir over medium heat until eggs are
nearly set. Spoon over bacon. Sprinkle with
cheese and reserved bacon. Bake,
uncovered, at 350° for 20-25 minutes
or until cheese is melted.
Yield: 12 servings.
HOMEMADE SAGE
SAUSAGE PATTIES
(PICTURED ABOVE)
diane hixon, niceville, florida
Oregano, garlic and sage add zippy flavor to these
quick-to-fix ground pork patties. I’ve had this
Pennsylvania Dutch recipe for years, and it always
brings compliments.
3/4 cup shredded cheddar cheese
1/4 cup buttermilk
1 tablespoon finely chopped onion
2 teaspoons rubbed sage
3/4 teaspoon salt
3/4 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano
1 pound ground pork
1 In a bowl, combine the first eight
ingredients. Crumble pork over mixture
and mix well. Shape into eight 1/2-in.
patties. Refrigerate for 1 hour.
2 In a nonstick skillet over medium heat, fry
patties for 6-8 minutes on each side or until
meat is no longer pink.
Yield: 8 servings.
DATE WAFFLES
jean gaines, bullhead city, arizona
These moist waffles have a yummy cream cheese
topping.
2 cups all-purpose flour
1/4 cup packed brown sugar
