Breakfast Casserole

Bag of shredded hash brown potatoes

2 cans cream of mushroom soup

1/2 c. milk

8 eggs

2 c. shredded cheddar cheese

1 lb sausage, browned & crumbled

¼ c. dried onions, opt

Salt , pepper

Preheat oven to 350. Spray a 13 X 9 pan with non stick spray.

Brown sausage & let cool a few mins. With my mini chopper I put sausage in a little at a time, pulse a few times to get sausage a little less clumpy. I brown sausage the night before, but whole casserole can be made up night before and baked in morning.

Layer 2/3 of the bag of shredded hash browns in 13 X 9 pan. Sprinkle onion flakes, salt, pepper. Add browned sausage. 

Mix together: 2 cans of soup, milk, cheese, eggs. Pour over hash brown / sausage mixture. I use a fork and pull up hash browns so liquid mixture gets mixed in good with potatoes and sausage. 

Bake 45 min to 1 hour. it is done when you stick a knife in it and it comes out clean.

DRIED CHERRY AND ALMOND SCONES

This came from foodnetwork.com

Ingredients

• 3 cups all-purpose flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1 lemon, zested
• Pinch salt
• 1/2 teaspoon ground cinnamon
• 1 1/2 sticks cold butter, cut into pea size pieces
• 1 cup dried cherries
• 1/2 cup toasted sliced almonds
• 1/2 cup heavy cream
• Turbinado sugar, for garnishing
• Honey Butter, recipe follows

Directions

Preheat oven to 375 degrees F.
In a small bowl, combine the flour, sugar, baking powder, lemon zest, salt and cinnamon.
Add in the butter and rub with your fingers into the dry ingredients until a coarse meal forms.
Add in the cherries and almonds. Add the heavy cream and combine it into the butter flour mixture.

Form the dough into a 1-inch thick disk and cut it into 6 wedges. Sprinkle each wedge generously with the turbinado sugar. Transfer the wedges to a parchment-lined sheet pan and bake in the preheated oven for 17 to 18 minutes, turning the pan halfway through. Serve warm with Honey Butter.

Honey Butter:

• 1/2 pint cold heavy cream
• 2 tablespoons honey
• 1 orange, zested

In a stand mixer fitted with the whisk attachment, add all ingredients and whip on high speed until the cream starts to clump and turn light yellow. Continue mixing as butter forms and the buttermilk begins to separate out. Scrape sides and continue mixing until mixture is one lump of butter. Place butter into a clean container or serving dish and store in the refrigerator until ready to use.