Breakfast Casserole By Frank Allen

1 1/2 - 32 OZ bags frozen hash- browns (with peppers & onions)
6 cups shredded Cheese
1 LB Sausage, Ham, or Bacon
1 dozen Eggs
1 cup Milk
1 1/2 tsp Salt
1 TBSP Black Pepper

In a medium sized slow cooker/crock pot place a thin layer of potatoes, then a thin layer of raw sausage, diced ham, or chopped pre-cooked bacon. Next a layer of the shredded cheese. Continue the layers until you've used the ingredients up. Next in a bowl combine and beat well the eggs, milk, salt, and pepper. Then carefully pour this mixture into the cooker, and cover. Cook on low heat 10 to 12 hours, and serve. We had 5 adult eating very large platefuls, and still had about a third of it left over. Remember, to divide those leftovers into single serve portions, and freeze for later.

French Breakfast Muffins

1 1/2 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 egg, lightly beaten
1/2 cup milk
1/3 cup butter, melted

1/4 cup white sugar
1/2 teaspoon ground cinnamon
1/3 cup butter, melted

These remind me of Snickerdoodles, but muffins! :) I found this recipe in an old chuch ladies cookbook but I didn't like the recipe so I changed it a bit.

Preheat oven to 350. Grease muffin cups or line with paper muffin liners.

In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups.

Bake in preheated oven for 20 to 25 minutes. Meanwhile, combine 1/4 cup sugar, cinnamon When muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture. Serve warm.

Yields 12 muffins