hosted by Laverne Diede & Rhonda Fitterer
Breakfast Hash Browns Lasagna
- 2 cups breakfast sausage, cooked
- 3 cups scrambled eggs
- 15 strips bacon, cooked
- Butter
- 1 lb. frozen hash browns
- Shredded cheddar cheese
- Chives to garnish
Preheat oven to 350 degrees. Cook the breakfast sausage and set aside. Cook scrambled eggs; remove when they are still a bit runny and set aside. Cook bacon and set aside. Butter a 9 x 13 baking pan. Layer hash browns, breakfast sausage, scrambled eggs, cheese, hash browns, bacon, eggs, cheese and end with hash browns. Bake until hash browns are done, approximately 30 minutes. Carefully remove from oven, top with more cheddar cheese, and put it under the broiler until the cheese is bubbly. Garnish with chives.
Apple Coffee Cake
- 1 1/2 cups flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup butter, melted
- 1 egg
- 3 apples, peeled, cored and coarsely chopped
Topping:
- 1/4 cup packed light brown sugar
- 1/2 cup chopped pecans
- 1 tsp ground cinnamon
- 2 Tblsp. Butter, melted
Preheat oven to 350 degrees. Grease a 9 inch round cake pan with cooking spray. In a large bowl, beat flour, sugar, baking powder, salt, butter and the egg until well mixed and crumbly. Stir in apples, then spread batter into cake pan (mixture with be crumbly). In a small bowl, combine Topping ingredients; mix well and sprinkle evenly over batter. Bake 50 – 55 minutes, or until a toothpick inserted in center comes out clean. Serve warm or allow to cool, then cover until ready to serve.
