Hudson’s Grand Rapids/Josh

Ingredients

Potatoes: 2 lbs potatoes

Meat: 6 oz fully cooked Canadian bacon (or ham), sliced or chopped

Cheese: 4 oz (1 cup) shredded Cheddar cheese

Produce: 1/3 cup chopped green onions

Custard: 5 eggs and 1 cup milk

Seasoning/Fat: 3/4 tsp salt, 1/8 tsp pepper, and 1/2 tsp margarine

Instructions

Boil: In a saucepan, cook potatoes “in their jackets” (skins on) until tender. Once cool enough to handle, peel them and cut into 1/2 inch slices.

Prep Pan: Heat oven to 375°F. Butter an 8x12x1 3/4 inch baking dish.

Layer: Alternate slices of potatoes and Canadian bacon in the dish. Sprinkle with green onions and then the cheese.

Whisk & Pour: Combine the eggs, milk, salt, pepper, and margarine; whisk well and pour over the layers in the pan.

Bake: Bake for 30 to 40 minutes, or until a knife inserted near the center comes out clean.

TIPS: > * Make Ahead: This can be assembled ahead of time and refrigerated. If baking from the fridge, increase bake time to 50 to 60 minutes.

Substitutions: Ham works perfectly as a substitute for Canadian bacon.

Dayton’s Grand Forks/Josh

This is a great make-ahead “overnight” casserole.

Ingredients

Base: 10 oz frozen shredded hash browns

Eggs: 9 to 10 large eggs

Dairy: 1/2 pint (1 cup) whipping cream or half & half

Cheese: 8 oz (2 cups) shredded Cheddar cheese

Meat: 1 to 1 1/2 lbs sausage, ham, or bacon (cooked/crumbled)

Aromatics: 1/4 cup chopped onion and 1/4 cup green bell pepper

Seasoning: Salt and pepper to taste

Instructions

Prep: Heat oven to 350°F. Spray the bottom and sides of a 9x13x2 inch baking dish with vegetable spray.

Layer: Line the bottom of the pan with the hash browns.

Eggs: Crack the eggs directly on top of the hash browns. Break the yolks, but do not scramble them. 4. Season & Cheese: Sprinkle with salt, pepper, and half of the shredded cheese.

Liquid: Pour the cream (or half & half) evenly over the layers in the pan.

Toppings: Sprinkle the chopped onion, green pepper, meat, and the remaining cheese on top.

Chill: Cover and refrigerate overnight.

Bake: Heat oven to 350°F. Bake for approximately 40 minutes.

Ingredients:

2 eggs
2 Tbsp Pesto
protein Tortilla wrap
1/4 cup feta
1/4 cup mild cheddar cheese
2 cups spinach
salt & pepper
butter or cooking spray

Directions:
Put 1 Tbsp butter or cooking spray in large frying pan. Heat to medium. Pile spinach in pan, add pesto, saute a bit to stir in pesto. Crack eggs over the top of the spinach. Cover and cook over medium heat until eggs are mostly cooked through. Gather spinach mixture to center of the pan. Place tortilla over spinach mixture, flip over. Fold in half, holding shape of tortilla for a minute or two. Brown both sides before serving.

Ingredients:
6-8 slices bread
6 eggs
1-3/4 cup shredded cheddar cheese
3/4 cup swiss cheese shredded
1 cup milk
1/4 tsp nutmeg
2/4 tsp salt
1/8 tsp pepper
1 tsp dry mustard
Ham, bacon or sausage cooked and chopped

Directions:
Cut crusts off bread, butter one side of 4 slices of bread. Line the bottom of an 8×8 glass pan with the buttered bread. Mix remaining ingredients. Pour half the egg mixture over the bread. Put on another layer of bread (unbuttered). Pour remaining egg mixture over the top and sprinkle with cheese. Let stand for at least an hour. Bake at 350 degrees, uncovered, for about 45 minutes.