Andrea's Chocolate Chip Muffins

While visiting Southern California during spring break, we visited overnight with Aaron's Sister Andrea.  She is an AMAZING baker.  She always has something delicious for us to try, and these muffins are no exception.  She made them for a take-a-long snack for us when we went to Disneyland, and our girls loved them!

1 cup packed brown sugar
1/2 cup butter, softened
1 egg
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup milk
1 cup chocolate chips

Mix together brown sugar, butter and egg until fluffy.  Add flour, salt, baking soda, and milk.  mix just until combined (don't overmix).  Stir in chocolate chips.  Spoon into paper lined cupcake pans and sprinkle each muffin with additional chocolate chips, if desired.  Bake at 350 for 18-20 minutes or until golden brown. 

Yield:  12-18 muffins, depending on size. 

Classic Waffles

Aaron and I have been really into making things from scratch around here lately. So we have been making waffles from scratch. I love them a lot. It took the kids a couple tries to really get used to them after we switched from that boxed stuff, but now they love it too!

Ingredients:

2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons White sugar
2 eggs - separated
2 cups milk
1/3 cup butter, melted
1 teaspoon vanilla extract

Directions:

1. preheat waffle iron to desired temperature.

2. In a bowl, separate the eggs. In the bowl with the yolks add all your ingredients and mix well. Beat the egg whites to stiff peaks. Add to the batter and fold in.

3. Ladle the batter into your waffle iron. Cook the waffles until golden and crisp. Serve immediately.



source: www.allrecipes.com

Mile High Biscuits

This morning we wanted to make Biscuits and Gravy for our Saturday breakfast.  Usually, we just break out the Bisquick and make our biscuits.  It works fine, but Heather had found this recipe online this week and wanted to try it.  We are SO glad we did!  They are incredibly flaky, tender, and SO much better than from any mix we have ever tried!  Enjoy!

3 cups flour (can use 1/2 white flour and 1/2 wheat flour if desired)
1-1/2 teaspoons salt
1 Tablespoon sugar
1-1/2 teaspoons baking powder
1/2 cup butter
3/4 cup buttermilk (you can also substitute 'homemade' buttermilk- 3/4 cup milk + 2 Tablespoons lemon juice- which is what we did.  They still turn out amazing).  Feel free to also use our tip using buttermilk powder!
1 egg
1/4 cup water

Preheat oven to 425 Degrees.  Using a pastry blender or two knives, combine flour, salt, sugar, baking powder, and butter until crumbly.  Mix in buttermilk, egg, and just enough water to make a workable dough  Mix the dough until it is just barely combined (DON'T OVERMIX!)  Roll the dough to 1 inch thickness on a floured cutting board.  Cut with a 2 inch biscuit cutter (or circle cookie cutter, or round glass)  Place biscuits on a greased baking sheet, touching one another, and bake 12-15 minutes or until golden brown.  Makes about 12-15 biscuits, depending on size and thickness.

TIPS FOR AWESOME BISCUITS:

1. ONLY hand mix your dough!  Don't bother with your fancy Bosch or Kitchen-Aid mixer on this recipe.  Go old school.  If you use your mixer, your dough will become too dry.
2. Don't over mix!  The best way to mix the dough is with a pastry blender or two knives, cutting the dough back and forth.  This method takes a bit longer, but will ensure the perfect biscuit.  You want little pieces of butter throughout your dough.  This is the secret to light and flaky biscuits!
3. Keep your dough fairly thick (1 to 1-1/2 inches).  A tall and thick biscuit is much better than a thin and hard one.  Keeping it thick will ensure a soft, chewy, delicious biscuit. 

April's Pancakes

Lately, Heather and I have tried to cook from scratch a little bit more.  It does take a tad bit more time, but it isn't too bad if you plan ahead just a little bit.  We realized that it was expensive buying all different kinds of convenience foods and mixes to make things, when we really had all the from-scratch ingredients on hand anyway.  Not only does cooking from scratch save money, but also makes you feel like you're eating a little bit healthier too, with less preservatives, additives, salt, etc.  Heather's sister April introduced us to these pancakes.  They are SO easy, and now we can push the cart directly past the Krusteaz pancake mix at Costco with confidence.  Also, this recipe makes about a dozen pancakes, which is PERFECT for our family.  No more wasted leftover pancakes!

1-1/2 cups flour (feel free to use whole wheat flour!)
1 teaspoon salt
1 Tablespoon baking powder
2 Tablespoons oil
2 eggs, separated
1-1/2 cups milk

In a large mixing bowl, combine flour, salt, baking powder, oil, egg yolks, and milk.  With an electric hand beater (or exceptionally strong arm) beat egg whites in small bowl until soft peaks form.  Gently fold egg whites into batter.  Pour batter by 1/4 cup-fuls onto hot greased griddle. 

Makes about 12 pancakes

Traditional Haws Family "Sugar n' Cinnamon Cereal"

In my (Aaron's) family, there has always been a tradition:  "Sugar n' Cinnamon cereal."  It is a simple concoction consisting of Cream of Wheat, sugar, and cinnamon, spread on a plate.  My mom loved Cream of Wheat when she was little, and so my Grandma would make it often.  However, my mom didn't like that it took forever to cool.  So, my genius Grandma spread it on a plate so it would cool faster.  Thus the tradition was born!  My mom made it for me, and I loved sprinkling cinnamon and sugar over the whole thing.  The sugar melts into this yummy liquid "goo" over the surface, and it is sooooo good!  You just simply eat the cereal in a "spiral" starting from the outside because it cools faster on the edges.  I love the fact that I have now passed this tradition on to our kids!  So, the next time you make plain Cream of Wheat, try it this way!  It just may become your new favorite!  :-)

Lemon Blueberry Bread

Krista Lyons, a colleague of mine in the MBA program at Boise State University, shared her AMAZING bread recipe with me.  This moist, decadent lemon bread studded with blueberries is drizzled with a quick homemade syrup at the end which gives it a little extra lemony "punch."  She would often make this batter into muffins and bring them to our late-night accounting study groups.  You may need to double this recipe because I guarantee you'll devour the first loaf in no time.  This recipe is DELICIOUS!  Thanks, Krista, for sharing!!!

BREAD:
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 Tablespoons (3/4 stick) butter, at room temperature
1 cup sugar
2 large eggs
Grated Zest of 1 medium lemon
1/2 cup buttermilk
1/4 cup fresh blueberries* (I would actually increase this to about 1/3 cup - delicious!)


LEMON SYRUP:
1/3 cup sugar
1/4 cup fresh lemon juice
Grated Zest of 1 medium Lemon

Preheat oven to 350, and spray a loaf pan (could use mini loaf pans or muffin tins also - adjust bake time accordingly) with nonstick cooking spray.

In a medium bown, combine flour, baking powder, and salt.  Set aside.  In a large mixing bowl, cream butter and sugar for 3 minutes until light and fluffy.  Beat in the eggs, one at a time, until fluffy.  Add the lemon zest and buttermilk, beating until smooth.  On low speed, blend in the dry ingredients until just combined, careful not to overmix.  Gently fold in the blueberries with a spoon until just mixed.

Spoon batter into prepared pan(s), smoothing the top.  Bake for about 1 hour, or until tester comes out clean.

While bread is baking, stir sugar and lemon juice together in small bowl until sugar is dissolved, then set aside.  When the bread is done, immediately turn out onto a large piece of foil, or onto a cooling rack with wax paper or foil underneath.  With a toothpick, pierce the top of the bread in several places.  Re-stir the lemon syrup mixture and then slowly drizzle over warm bread.  Sprinkle the top with the grated zest, and let cool completely before slicing.


*To help prevent the blueberries from sinking to the bottom of the loaf, dust them with a bit of flour before adding to batter.


Yield:  1 loaf

Overnight Caramel Sticky Buns

So, Heather is out of town for a few days, and I have the girls. I wanted to make something fun for breakfast instead of their Lame-o cereal and toast, and I wanted to make something more interesting than the same old pancakes, waffles, or french toast. So, I opened our trusty "Our Best Bites" cookbook, and these rolls jumped out. (I have seen several variations of this recipe before, but i've never really attempted to make them). The best part about this is that they are TOTALLY dad-friendly! 10 minutes to throw together the night before? Seriously? Oh man, they were good. Lilly devoured like half the pan, which is saying something, because that girl is PICKY! (She and Molly even did a little happy dance for me around the table singing a "dad's sticky buns are the best!" song). Enjoy!

18 Rhodes frozen dinner rolls
1 (4.6 ounce size) box cook-and-serve pudding mix in either butterscotch or vanilla flavor
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup pecans, optional
1/3 cup melted butter

Spray a bundt pan with nonstick cooking spray. Place the frozen rolls evenly around pan. Sprinkle dry pudding mix, brown sugar and cinnamon evenly over the top of rolls. Sprinkle with pecans, if desired. Pour melted butter evenly over everything. Cover with a clean dry towel and leave at room temperature overnight.

In the morning, preheat the oven to 350. Bake the rolls for 20-30 minutes or until golden brown. Let cool 5 minutes and then invert onto a serving platter.

Cinnamon Bun Pancakes with Vanilla Glaze "Syrup"

So, we discovered that some friends in our ward and their family also have a food blog! We tried out these pancakes on Saturday morning from their recipes and they were SO good. They literally taste exactly like a cinnamon roll, fresh and hot out of the oven. Enjoy this one for your next weekend family breakfast!

1-½ cup All-purpose Flour
3 Tablespoons White Sugar
½ teaspoon Salt
4 teaspoons Baking Powder
1 Tablespoon Cinnamon
2 whole Eggs Beaten
1 cup Milk
2 Tablespoons Corn Syrup
¼ cup Butter, Melted
1 Tablespoon Vanilla

In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined. In separate large bowl, beat together eggs, milk, corn syrup, butter and vanilla. Stir in flour mixture. Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides. Serve warm with vanilla glaze over the top.

Vanilla Glaze:

1/3 cup butter or margarine
2 cups powdered sugar
1 1/2 tsp vanilla
2-6b Tlbs hot water

Melt butter over low heat in saucepan; remove from heat. Stir in powdered sugar and vanilla. Stir in hot water, one tablespoon at a time, until smooth and the consistency of syrup.

Yield: 12 pancakes (when 1/4 cup batter is used for each pancake.)

Source: Smithalicious.blogspot.com

Apple Streusel Bars

These bars are absolutely AMAZING. They taste similar to apple pie, but much easier to make! We made them last weekend, and 4 of us devoured the whole pan (gross, I know, but you weren't there!) in less than an hour, they were SO good! To make things even easier, substitute the apple filling below for one jar of our homemade apple pie filling!

Sweet Pastry:
2 cups flour
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter (REAL butter here, people, no substitutions!)
1 egg, beaten

Apple Filling: (or one jar of our homemade filling)
1/4 cup flour
1/2 cup granulated sugar
1 teaspoon cinnamon
4 cups (about 3 medium) sliced, peeled baking apples (Granny Smith or Gala work great)

Glaze:
2 cups powdered sugar
1 teaspoon almond extract
About 3 Tablespoons milk (whole milk is best)

To prepare crust: mix flour, sugar, salt, and baking powder in a medium bowl. Cut in butter with a pastry blender or two knives until you have pea-sized crumbles. Gently mix in beaten egg.

Spray a 9x13 baking dish with nonstick spray. Gently pat about 2/3 of the crumb mixture into bottom of pan and set aside. Preheat oven to 350.

To prepare apple filling: combine flour, sugar, and cinnamon. Toss with apples and spread apples out on prepared crust. Sprinkle reserved crust mixture over apples evenly and bake in preheated oven for 40 minutes. When finished, allow to cool completely.

To prepare glaze: whisk together powdered sugar, almond extract and enough milk to achieve desired consistency. Transfer glaze to a ziploc bag and cut off a very small portion of one of the corners. Drizzle glaze over cooled pastry and allow to harden (you can place it in the freezer if you want to hurry things along) Cut into bars and serve. Yield: 20-24 bars.

Source: Our Best Bites

Bread Machine Cinnamon Rolls

I love cinnamon rolls, and while Heather does too, we dislike the mess that they make, and the endless cycles of kneading, rising, etc. It can be really time consuming and labor intensive. Well, we discovered that all that is easier when you let your bread machine do the work! All you do is roll out the finished dough, let rise once, and bake!

DOUGH:

1 egg, room temperature, PLUS enough lukewarm water to equal 1 cup

3 Tbsp. vegetable oil

1/3 cup sugar

1-1/2 tsp. salt

3-1/2 cups bread flour

2 tsp. active dry yeast

FILLING:

1/3 cup butter, melted

1/4 cup sugar

2 Tbsp. cinnamon

1/4 cup finely chopped walnuts (optional)

1/4 cup raisins (optional)

GLAZE:

1/2 cup powdered sugar

3 Tbsp. milk

1/2 tsp. vanilla

For dough, place all ingredients in bread machine pan. Select dough cycle. Set loaf size for 1-1/2 pounds (if using a variable loaf size bread machine). Push start. Check dough after 5 minutes of mixing. If too sticky, add a teaspoon or so of flour. If too dry, add a teaspoon or so of water.

When cycle is complete, place dough on a lightly floured surface. Roll into a 12-inch by 6-inch rectangle and brush with butter. Combine remaining filling ingredients and sprinkle over butter. Roll up tightly, jelly-roll style, starting with a long side. Pinch seam to seal and cut roll into 1-inch slices.

Place slices onto a greased baking pan, about 1/2 inch apart and let rise in warm place for 30 minutes or until doubled in size. Bake at 350 for 25 to 30 minutes or until golden brown. Let cool sightly. Mix glaze ingredients together and drizzle over rolls while still warm.

Creme Brulee French Toast

We love having guests and friends visit us on the weekends. However, Saturday morning breakfast can be a challenge. You want to maximize visiting time and minimize time in the kitchen while still having a delicious breakfast. This is a great recipe because it is put together the night before and all you do is pop it in the oven when you get up! This french toast bakes in the oven and melts in your mouth.

1/2 cup butter
1 cup packed brown sugar
2 Tablespoons corn syrup
1 loaf Texas Toast bread (extra-thick slices)
5 eggs
1-1/2 cups half and half cream
1/4 teaspoon salt
1 teaspoon vanilla
1 recipe syrup butter (below)

In a small saucepan, stir and melt butter, brown sugar, and corn syrup over medium heat until smooth. Pour mixture onto a large, greased jelly roll pan (cookie sheet pan-18x13x1 inch). Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. Mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Next morning, bake at 350 for 30 minutes. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to bottom of the pan.) Serve with syrup butter. 12 slices french toast.


Syrup Butter:
1-1/2 cups butter
3 cups maple syrup

Melt together and serve over toast.


Source: The Essential Mormon Cookbook.

Our Favorite Breakfast Pizza

Heather and I invented this pizza when we wanted something quick and yummy for breakfast one morning. It is delicious!!

1 tube refrigerated crescent rolls
6 eggs
1/4 cup milk
1 cup shredded cheddar cheese (more if you like)
Favorite desired toppings (cooked bacon sausage or ham, chopped bell peppers, onions, mushrooms, etc.)

Preheat oven to 375. Unroll crescent roll dough onto a cookie sheet, pressing seams together to seal. Beat eggs and milk together in a bowl. Season with salt and pepper to taste. Spray a skillet with nonstick cooking spray and scramble eggs over medium heat until almost set (don't cook all the way, otherwise the eggs will be rubbery on the pizza). Spread eggs onto crust. Top with cheese and toppings. Bake in preheated oven for approx. 10 minutes or until crust is golden brown.

Pumpkin Chocolate Chip Muffins

Those of you who know me I am a fan of ALL things pumpkin. Heather, not so much. I appreciate the fact that she lets me go crazy with the pumpkin stuff in the fall, even though they're not her favorite. These muffins are so moist and flavorful, and they are perfect for fall and Halloween class parties. You can also substitute mini chocolate chips and make them into mini-muffins for a bite-size treat. They are especially tasty when served warm right out of the oven!

4 eggs
2 cups white sugar
1 (15 ounce) can pumpkin
1 cup vegetable oil
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips

Preheat oven to 400 degrees. Lightly grease muffin tins or line with paper muffin cups. Beat the eggs in a large bowl, and mix in the sugar, pumpkin, and oil. In a separate medium bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Blend carefully into the egg and pumpkin mixture just until moistened. Gently stir in chocolate chips. Transfer to muffin pans, filling each about 3/4 full. Bake in preheated oven for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pans and cool on a wire rack.

Yield: Approx. 30 regular size muffins, 70-80 mini muffins.

Source: allrecipes.com

Whole Wheat, Oatmeal, and Banana Pancakes

One of our good friends posted this recipe on her Facebook wall and said we had try it. These were probably the best pancakes I (Aaron) have ever had. They were remarkably light and fluffy for being whole wheat, and tasted like banana bread. The secret is letting the batter rest for 5 minutes (enough time to whip up the syrup recipe below) before you put the batter on the griddle.

1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup brown sugar
2 Tablespoons dry milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 cups milk
2 Tablespoons vegetable oil
1 teaspoon vanilla extract
1 banana, mashed

1. Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry mlk powder, baking powder, baking soda and salt in a bowl; set aside.

*2. Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.

3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until brown on the other side. Repeat with remaining batter.

*TIP: (saves a few dirty dishes) After blending the oatmeal and adding it to the dry ingredients, I just dumped the whole banana, egg, milk, vegetable oil, and vanilla into the blender, pulsed it a few times on low to mash the banana and blend the wet ingredients, then added it to the dry ingredients.

Source: Allrecipes.com

Absolute Best Pancake Syrup

Someone on allrecipes suggested that we try this syrup with the whole wheat, oatmeal and banana pancakes (above). Man, this syrup was sooooo delicious, and it comes together in like 5 minutes! I serously wonder if we will ever buy store bought syrup ever again! TIP: When you add the baking soda, the syrup tends to foam up quickly and may boil over. To prevent this, stir in the soda a tiny bit at a time, or just use a larger pot.

1/2 cup butter
1 cup sugar
1 cup buttermilk
1 Tablespoon vanilla extract
1 Tablespoon corn syrup
1/4 teaspoon ground cinnamon
1/2 teaspoon baking soda

Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnmon to a simmer in a large saucepan over medium-high heat. Once simmering, whisk in baking soda, and cook for 10 seconds before removing from heat. Serve warm.

Source: Allrecipes.com

Haws Family Sunday Night Crepes

My sister, Lauren Nash, the younger of my two sisters, has made these crepes every Sunday night since I can remember. They are absolutely awesome! Heather and I liked them so much when we would visit her on occasional weekends, that we decided a few years back that we would carry on the crepe tradition at our house as well! When fresh strawberries aren't in season, feel free to substitute other fruit, or frozen fruit, or use only bananas.

Crepe Batter:

1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 Tablespoons butter, melted

Fillings/Toppings:

Nutella (Hazelnut spread with skim milk and cocoa).

Fresh sliced strawberries

Sliced bananas

Whipped Cream (We usually use the Reddi Whip in a can).

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter, beat until smooth.

2. Heat a lightly oiled nonstick griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the bottom of the pan evenly.

3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Remove crepe and spread with as much Nutella as you would like down the middle. Top with sliced strawberries and bananas. Fold crepe over and top with whipped cream!

Hash Brown Quiche

This breakfast dish is really different, and its a nice change from a traditional ham and cheese omlette! The eggs and potatoes bake up light and fluffy, and are soooo good!

8 shredded hash brown potato patties
1/2 cup butter melted
1 cup cubed precooked ham
1 cup shredded cheddar cheese
1 cup shredded swiss cheese
8 eggs
2 cups milk or cream
1/2 teaspoon salt

Place hash brown potato patties in a greased 9x13-inch pan. Pour melted butter evenly over the surface of the patties. Bake at 350 for 20 minutes. Remove from oven. Sprinkle potatoes with ham and cheeses. In a large bowl, beat eggs, milk or cream, and salt. Stir. Pour mixture over cheeses and ham. Bake at 350 for about 30 minutes. Serves 8.


Source: The Essential Mormon Cookbook

Aebleskivers

The best way to describe an "aebleskiver" is a "pancake puff ball." They originate in Denmark, and are crispy on the outside and fluffy and light on the inside. Whenever we have company for breakfast, we make them, and serve with bacon on the side. To make real aeblskivers, you will need an aebleskiver pan (pictured above), which you can purchase online. It's a round pan with several round divots to pour the batter into. Enjoy!

2 cups buttermilk
3 eggs
1 teaspoon salt
2 cups flour
2 Tbsp. sugar
1 tsp. baking soda
1 tsp. baking powder
vegetable oil

Separate eggs. Place yolks in a large mixing bowl. Add buttermilk and mix together thoroughly. Add dry ingredients and mix again, just until moistened. In a separate bowl, beat egg whites until stiff peaks form. Carefully fold in egg whites to batter. Heat aebleskiver pan over medium high heat, and add 1/2 teaspoon of oil into each well in the pan. When hot, drop batter by tablespoonfuls into pan and cook for 2-3 minutes. Turn with fork and cook 1-2 minutes longer or until golden brown on both sides. Serve hot with your favorite jam and powdered sugar, or maple syrup and butter.

Orange Pull-Apart Rolls

This recipe is from Rikki Emory, whose son Toby I attended college with and grew up with in Santa Barbara. She made a bunch of pans of these rolls for a ward dinner one time. They are really good! I made these for my college roommates a few years back, and between the 5 of us we devoured the whole pan in a minute flat!

3 cans refrigerated biscuits - regular size (not "grands")
1-1/2 sticks unsalted butter (3/4 cup)
3/4 cup sugar
Zest of one orange
Juice of half an orange

Open cans of biscuits and place them vertically on edge in a greased bundt pan. Combine the rest of the ingredients in a saucepan and heat until bubbly and sugar is dissolved. Pour evenly over biscuits in pan. Bake at 375 for 15 minutes, reduce heat to 325 and bake for 10 minutes longer. Turn out rolls onto plate or platter with a rim to avoid spilling sauce.

NOTE: If using a dark coated pan, reduce oven temperature by 25 degrees for each baking cycle.

Source: Rikki Emory

Cheesy O'Brien Hashbrown Bake

This breakfast casserole is AWESOME! I always make it when we have family in town staying over. To make prep a little easier in the morning, I always chop and cook my bacon the night before, and keep it in a baggie in the fridge. It's one less thing to do (and dish to wash) to assemble the casserole. Enjoy!

1 pkg. (28 oz) Frozen O'Brien Potatoes
1/2 tsp. garlic salt
1/4 tsp. pepper
1 can (10 3/4 oz) cheddar cheese soup, Undiluted
1 lb bacon, cooked and crumbled
12 eggs, slightly beaten
2 tbsp. butter
2 Cups Cheddar Cheese

Prepare hash browns according to package directions. Sprinkle with pepper and garlic salt. Transfer to a 9x13 baking dish and top with soup. Set aside 1/2 cup bacon. Sprinkle remaining bacon over soup. Scramble eggs in a skillet with butter until almost set (eggs should be just slightly runny, don't overcook.) Spoon eggs over casserole. Sprinkle with cheese and reserved bacon. Bake for 20-25 minutes at 350 until bubbly and heated through.

Source: Taste of Home