Bean Pot Cheesy Hash Browns

1 (30oz) bag of frozen shredded hash browns (thawed)
2 (10.75oz) cans of cream of potato soup (undiluted)
2 cups sour cream
2 cups shredded cheddar cheese
1 cup grated Parmesan cheese

Optional...1 to 2 cups cooked bacon or ham

In a bowl, combine potatoes, optional bacon or ham, soup, sour cream, 1 1/3 cup of the cheddar cheese and Parmesan cheese. Transfer to greased Bean Pot and sprinkle the top with the remaining chedd

SAUSAGE AND EGG PUFF

Brown 1 lb. ground sausage
2 slices of bread or tortillas
1 cup of grated sharp cheddar cheese
6 eggs
1& 2/3 cup milk
½ tsp. Salt
(if desired 1 drop of Tabasco sauce, 1tsp. Dry mustard, and I tsp. Wor. Sauce.)
Layer in B/P: sausage, bread, and cheese
Beat remaining ingredients and pour over layers.
Cover and refrigerate 12 hours or overnight.
Remove from fridge about 1 hour before cooking 350 degrees uncovered 45 min. until golden brown.

Spanish Breakfast Surprise!

8 corn tortillas
8 eggs
2 cups fat free milk
2 cups shredded Mexican blend cheese
1 (7-ounce) can green chiles, drained
1 red bell pepper, seeded and diced
1 tiny onion, diced
1 cup corn
1 cup sliced mushrooms (optional)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper

The Directions.
Put a layer of corn tortillas on the bottom of Bean Pot---you may have to tear some to make them fit nicely.
In a very large mixing bowl, combine all of the other ingredients, and whisk together. Pour about 1/2 of the mixture into the Bean Pot, on top of the tortillas. Put in another layer of tortillas, and top with the remaining egg/milk/cheese/other stuff mixture. Top with another layer of corn tortillas.

Cover and cook at 235 for 1.2 hour .Uncover 15-20 minutes before serving and to release condensation and to firm up the top a bit. You know your breakfast is done when the eggs are fully cooked and the edges have begun to brown and the cheese gets a bit crispy on the sides.

CHRISTMAS MORNING BREAKFAST

8 Apples – 4 varieties (for different textures & flavors). Peel, core & chop
apples. Place in bowl; add ¾ cup water and ¾ cup sugar; 1 TBSP cinnamon; if you like, add 1/3 cup raisins or craisins & some pecans, mix & put all into bean pot. At 11PM on Christmas Eve – Put the Bean Pot in your oven at the lowest temp. (about 250 deg. F). When you wake up in the a.m., your house will smell marvelous! Serve the hot Apple Topping over pancakes or waffles.

Brunch Bake

1 can Refrigerated biscuits
8 Large Eggs
2 cups, sausage, bacon, or ham
1 cup diced onion
1 cup diced green pepper
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
Salt & Pepper to taste

Spray bottom of Bean Pot with cooking oil. Line bottom of pot with biscuits (the more you can squeeze in the better).

In a bowl whisk eggs with a dash of milk. Add browned meat, veggies, & mozzarella to mixture. Pore over biscuits (add a couple more eggs if biscuits are not covered)

Sprinkle Cheddar Cheese over the top. Bake uncovered at 350 degrees for 20 minutes or until egg mixture is firm & cheese is melted.

Apple Cinnamon Oatmeal

2 Cups of Steel-cut Oats
4 Cups of Water
5 Cups of Milk (may use skim)
1 Large Honeycrisp Apple cut into 1/2 inch pieces
1 Teaspoon of Cinnamon
1 Teaspoon of Vanilla
1/2 Teaspoon of Salt

Combine all in the Bean Pot and cook on 250 overnight, 7 to 8 hours.

Yummy Taters

Cube about 2 ½ lbs red potatoes, skin on or off. Place in Bean Pot. Pour entire packet of 1 pkg Lipton’s Onion Soup mix on potatoes. Mix well with spoon. Place lid on Bean Pot. Cook in microwave for 10-min or so until "fork soft". Enjoy!!
Bacon and cheesy potatoes
• 6 bacon slices $
• 1 cup chopped onion $
• 2 garlic cloves, minced
• 1 (32-ounce) package frozen Southern-style hash brown potatoes
• 1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided
• 1/2 cup chopped green onions
• 1/2 cup fat-free sour cream $
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup,   undiluted
• Cooking spray

Preparation
1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.
2. Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.
3. Preheat oven to 350°.
4. Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.