Delicious Breakfast Casserole

We made this for our Christmas breakfast and it was super good.  I wanted a breakfast casserole that used hashbrowns instead of bread and it turned out great. I didn't use the gravy because I didn't think it needed it.  I topped it with salsa and the kids liked ketchup on it.

Breakfast Casserole with Potatoes, Ham, Eggs and Cheese

24 oz frozen shredded potatoes

salt and pepper

12 eggs

2 C half and half

1 t season salt

1 1/2 C cheddar cheese, grated

1 1/2 C pepper jack cheese, grated

2 C chopped ham (you can substitute cooked sausage)

Gravy:

1 can cream of mushroom soup

1/3 C sour cream

4-6 T milk

salt and pepper

1. Spray a 9×13 pan with cooking spray. Pour the frozen potatoes into the pan. Shake a little salt and pepper over the top.

2. In a large bowl whisk the eggs up. Add the half and half, season salt, cheeses and ham. Stir to mix it all together.

3. Pour it over the top of the potatoes. Cover with foil and let it sit in the fridge overnight. 

4. Bake at 350 for 90 minutes. (I had to cook it longer.) Remove from the oven and let it sit for about 10 minutes before serving. This will help the pieces hold shape.

5. Mix all gravy ingredients in a medium sized sauce pan. Heat over medium heat until smooth and warmed through. Pour over the top of the casserole.

Recipe from Jaime Cooks It Up

Chocolate Chunk Peppermint Pudding Cookies

I needed a treat for a party and these cookies looked so good and Christmas-y.  They were great and I'll be making them again for sure!

Chocolate Chunk Peppermint Pudding Cookies

3/4 cup butter, softened
3/4 cup brown sugar, packed
1/4 cup sugar
1 small package (3.9 oz) chocolate pudding mix
2 eggs
1 tsp. vanilla extract
1 tsp. baking soda
2 1/4 cups flour
1 cup Andes Peppermint Crunch Baking Chips
1 cup semi-sweet chocolate chunks (semi-sweet chocolate chips will also work)

DIRECTIONS:
Cream together butter and sugars.
Beat in dry instant pudding mix.
Add eggs and vanilla and beat until well incorporated.
Add baking soda and flour and beat until well incorporated.
Stir in Andes Peppermint Crunch baking chips and semi-sweet chocolate chunks.
Roll into 1″ balls and place on a greased baking sheet.
Bake at 350 degrees F for 8-10 minutes.

Recipe from: Chef in Training

Saltine Toffee

Sounds weird, but it's very yummy and so easy!  I think it tastes like a Heath Bar. 

Saltine Toffee

1 and 1/2 sleeves Saltine Crackers
1 cup brown sugar
1 cup butter
2 cups chocolate chips
3/4 cup sliced almonds or chopped pecans

Preheat oven 400 degrees.
Line cookie sheets completely with foil (wrap over sides). Spray with non-stick spray.  Lay out Saltines in single layer. Meanwhile melt butter and sugar and bring to a boil, stirring often.  Boil for 3 minutes. Pour over crackers and spread evenly.  Bake for 6 minutes until a light golden color and bubbly.  Remove from oven and sprinkle with chocolate chips.  Let sit for a few minutes till the chocolate melts and spread it around. Top with nuts.  Cool completely and break into pieces.  This process takes a few hours, so you can put it in the fridge to speed things up, if needed. 

Recipe from Creations by Kara