Farmer’s Breakfast by CK
3 cups frozen hash browns
3⁄4 cup shredded monterey jack pepper cheese
1 cup cubed cooked ham
1⁄4 cup green onion, well chopped
4 well beaten eggs
12 oz evaporated milk
1⁄4 teaspoon black pepper
1⁄2 teaspoon salt
Grease 2 quart rectangular baking dish.
Arrange potatoes evenly on bottom of baking dish. Sprinkle with cheese, ham, onions.
Combine milk and eggs and seasonings. Pour over potatoes and cheese.
Refrigerate over night. Bake at 350 for 40-50 minutes until set.
Let rest 5 minutes.

Chicken Alfredo Biscuit Bake by GKT
2 Tbsp. olive oil
1 medium onion, diced
1 c. mushroom slices
1 c. frozen broccoli, rinsed under hot water to partially thaw
1 c. frozen peas, rinsed under hot water to partially thaw
1 c. frozen corn, rinsed under hot water to partially thaw
2 tsp. Italian seasoning (or dried oregano and basil)
2 c. rotisserie chicken, large dice
1 ½ c. Alfredo sauce
Pepper
1 can or tube buttermilk biscuits (Grands)
1 Tbsp. butter, melted
1Tbsp. Parmesan cheese, finely grated
Prepare a large baking dish by spraying with non-stick spray. Preheat oven to 350. In a heavy frying pan, melt butter, add onions and sauté for 5 minutes until onions soften and turn translucent. Add mushrooms and sauté another 2 minutes. Add broccoli, peas and corn; sauté another 2 minutes. Add the Alfredo sauce and chicken. Stir to mix and heat thoroughly (about 5 minutes); season with Italian seasonings and pepper. Pour into the baking dish. Slice the biscuits in half, line the Alfredo vegetables with the biscuits, cut ends on top of the Alfredo vegetables, circle the pan evenly placed. Lean the biscuits against each other. Brush the melted butter on top of the biscuits, sprinkle with the finely grated Parmesan. Bake covered with aluminum foil for 10 minutes. Remove the foil and bake another 10 minutes. Double check that the biscuits are thoroughly cooked. Serve hot.