Breakfast Brunch Bake

1 pkg. Shredded Hashbrowns
1 lb Sausage (I prefer 1/2 lb or less)
1 cup shredded Cheddar Cheese
1/4 tsp Salt
8 Eggs
2 cups Milk

Combine hashbrowns, sausage, cheese (1/2 cup), and salt. Spoon into greased casserole dish.

Beat eggs and milk together and pour over hashbrown mixture

Refrigerate overnight.

Remove from the fridge 30 minutes before baking.

Bake at 350* for 45-50 minutes or until knife comes out clean from center of dish. Top with remaining cheese and serve hot!

Baked French Toast

An easy way to start the morning without a lot of cleanup. Just bake it, then top it with fresh berries, fruit jams, warm maple syrup, or powdered sugar.

1 pound Challa bread (about 1 loaf)(Look for the braided loaves)
8 large eggs
3 cups Plain, Vanilla, Lemon or Raspberry Yogurt
2 tablespoons maple syrup
1/4 cup sugar
1 teaspoon salt
1½ teaspoons cinnamon

Cut bread into one-inch cubes and set aside.

Beat eggs in a large glass or ceramic mixing bowl. Add yogurt, syrup, sugar, salt, and cinnamon, mixing well. Add cubed bread and stir to coat all pieces well. Pour into a greased 13x9-inch pan. Cover with plastic wrap and refrigerate overnight. Bake at 350°F for about 30 minutes or until golden.

Honey-Raisin Quick Bread

This one is great for a quick Breakfast On-the-Go!

INGREDIENTS

1 1/2 cups all-purpose flour
2/3 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup bran flakes cereal
1 cup milk
1 egg, lightly beaten
1/4 cup honey
2 tablespoons butter or margarine, melted
1 cup raisins


DIRECTIONS

In a bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the cereal and milk; let stand for 5 minutes. Add the egg, honey and butter to cereal mixture; mix well. Stir into dry ingredients just until moistened. Fold in raisins. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.