Kristie

Breakfast casserole. Make it one day, bake it the next. He can have the leftovers for 3 or 4 days. (recipe on my blog)

Sausage and cheese biscuits freeze nicely. Warm a couple, add eggs and you’re good to go!

You can make the filing for this brunch dish up to 2 days ahead and store it in the refrigerator.

Oven 375 degrees.

2 packages (16) refrigerated crescent rolls
1 cup shredded Swiss or mozzarella cheese (4 ounces)
1/2 cup chopped onion (1 medium)
1/4 cup margarine or butter
1/3 cup all-purpose flour
1/4 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1 cup chicken broth
3/4 cup milk
2 cups chopped fully cooked ham
1 1/2 cups loose-pack frozen hash brown pototatoes with onions and peppers thawed
5 Hard Cooked Eggs, chopped
2 tablespoons milk
1 tablespoon sesame seed

1. For crust, separate one package of rolls into long rectangles. Press over the bottom and 1/2 inch up the sides of a 13x9x2-inch backing dish. Bake in a 375 degree oven for 8 to 12 minutes or until golden brown. Sprinkle cheese atop baked crust.

2. Meanwhile, for filling, cook onion in margarine or butter till tender but not brown. Stir in flour, thyme, and pepper. Add broth and 3/4 cup milk all at once. Cook and stir over medium heat till thickened and bubbly. Stir in ham, potatoes, and hard-cooked eggs; heat through. Pour filling over crust.

3. Separate remaining package of crescent rolls into 8 triangles. Cover filling with triangles; brush with 2 tablespoons milk and sprinkle with sesame seed. Bake at 375 degrees for 20 to 25 minutes more or till crust is golden brown. Makes 10 servings.

Nutrition Facts per serving:
385 cal, 24g total fat (7 g saturated), 133 mg chol., 912 mg sodium, 27 g carb, 1 g fiber, 18 g protein.
Daily Values:
14% vit A, 12% vit C, 13% calcium, 11% iron.

I haven’t tried this before but it sounds yummy!

Danelle Ice (Homemaker Barbi)