BREAKFAST QUICHE

Breakfast Quiche
Contributed by Kimberly Walus

• 1 pkg. Ore Ida Frozen Hash Browns (Shredded)
• 1/2 Cup Butter (melted)
• 2 Cups diced Ham, Bacon, Sausage, Polska Keilbasa (pre-cook)
• 2 Cups Shredded Cheddar Cheese, Colby, or both
• Green Peppers, Onions, & Mushrooms are all optional
• 1/2 cup Milk
• 4-5 eggs (beaten)
• salt and pepper to taste

Empty hash browns into a 9”X13” un-greased Pyrex dish.

Drizzle melted butter over the top and place in a 425 degree preheated oven for 30 minutes.

While hashbrowns are cooking in the oven cook the meat but don’t overcook it.

Take hashbrowns from the oven and reduce the temperature to 350 degrees.

Then take the meat, cheese, green peppers, onions, mushrooms and spread evenly over the hash browns.

Beat eggs, milk, salt and pepper. Pour egg mixture over the ingredients in the dish.

Make sure you reduced the oven temperature and continue baking the quiche at 350 degrees for 30-40 minutes. Check for doneness at about 25 minutes and then cook until the center appears cooked. Let stand 10 minutes before cutting.

Serves 8-10 people (depending on the serving size)

STEVE'S SAUSAGE GRAVY & BISCUITS

½ lb. ground sausage
¼ C. butter
1/3 C. flour
3 ¼ milk
½ tsp. salt
½ tsp. pepper
1/8 tsp. Italian seasoning
Biscuits (can be refrigerator Pillsbury Grands, or you can make them from scratch)

Brown the sausage. Drain and reserve 1 T. of the drippings. Set aside. Add butter to reserved drippings. Melt butter over low heat. Add flour, whisking until smooth. Cook 1 minute, stirring constantly. While stirring, gradually add milk. Cook over medium heat, stirring constantly until thickened. Stir in seasonings and sausage. Cook over low heat for a few minutes until flavors blend. Serve over open biscuits.