Brunch Pie

By Rob and Marie Tanner, Publishers
Canadian Cowboy Country Magazine

Serves 6

  • 3 tbsp butter or margarine
  • 2 cups frozen hash brown potatoes
  • ½ tsp celery salt
  • ¾ cup fresh mushrooms, sliced
  • ½ cup onion, chopped
  • ½ cup green pepper, chopped
  • 5 eggs
  • ½ cup milk
  • pinch pepper
  • 1 cup tex mex or shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled

Spray a 9″ pie plate or quiche dish well with Pam or grease dish.

In a frying pan melt butter. Sauté potatoes until brown and crusty, about 5 minutes. Sprinkle with celery salt and mix well. Spread evenly into the pie plate or quiche dish. Top with mushrooms, onion and green pepper.

Whisk together eggs, milk and pepper. Pour into the pan and bake at 325°F for 30 minutes or until set.

Remove and sprinkle with cheese and bacon and serve.

“Oklahoma Sunrise” Breakfast Casserole

By Doug Sauter

  • 16 slices of bread, crusts removed
  • slices of back bacon or ham (desired amount)
  • cheddar cheese, shredded (desired amount)
  • 6 eggs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dry mustard
  • 1/4 cup onion, minced
  • 1/4 cup green pepper, chopped
  • 1 to 2 tsp Worcestershire sauce
  • 3 cups milk
  • dash of Tabasco sauce
  • 1/4 lb butter
  • cornflakes, crushed (desired amount)

In a buttered 9″ x 13″ glass baking dish, put 8 slices of bread, covering dish entirely. Cover bread with ham, then shredded cheese, then remaining bread. Beat eggs with the next 8 ingredients. Pour over bread, cover and let stand in refrigerator overnight. In the morning, melt butter and pour over top. Sprinkle with cereal. Bake at 350°F, uncovered, for 1 hour. Let sit for 10 minutes before serving. Serve with fresh fruit, and cinnamon rolls.