It Inspired Me

I tried this one after a good recommendation from my Aunt. This is a nice breakfast to make the night before. Just pull it out of the refrigerator in the morning, bake and tada! Just be sure not to bake too long or it is dried out. Really good topped with milk. 1/2 Cup butter, softened (1 stick) 1/4 Cup white sugar 1/2 Cup brown sugar 2 eggs 1 Cup milk 1/2-1 tsp. PENZEYS CINNAMON 1/2 tsp. salt 1 TB. baking powder 3 Cups regular or quick-cooking oats 1/2 Cup fresh or frozen blueberries 1 peach, skinned, chopped, pit removed 2 TB. VANILLA SUGAR warm milk (optional) Beat together the butter and sugars. Mix in the eggs, milk, CINNAMON, salt, baking powder and oats. Beat well. Add the fruit. Pour into a greased 8-inch square pan. Cover with foil and refrigerate overnight. In the morning, preheat the oven to 350°. Uncover the pan and sprinkle with VANILLA SUGAR. Bake in preheated oven until firm, about 45 minutes. Serve hot with warm milk, if desired. We also tried baking ...

This looked so good, so I saved it for a MOPS breakfast. Yeah...maybe shouldn't have done that. Cooking this on low in the crockpot overnight was way to long. It was brown and mushy. So take this one off the to do list. 1 pkg. (26 ounces) frozen shredding hash brown potatoes 1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles 1 cup (4 ounces) shredding mozzarella cheese 1/2 cup (2 ounces) shredding parmesan cheese 1/2 cup julienne cut sun dried tomatoes packed in oil, drained 6 green onions, sliced 12 eggs 1/2 cups milk 1 teaspoon salt 1/4 ground black pepper Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoe on the bottom of slow cooker. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended. Pour evenly over potato-sausage mixture. Cook on low setting for 6-8 hours or on high setting for 3-4 hours or until eggs are set. Y...