Breakfast Casserole

Sunday mornings are always so crazy when we have the 9:00 schedule for church. It is so hard to make breakfast along while getting ready. Unfortunately cereal doesn't even work because none of us are really fans of cold cereal. So last Saturday night, I decided to try something different. I mixed this casserole, covered it and put it in the fridge. When we got up all I had to do was stick it in the oven and push the button. I was able to get ready while it cooked and then when it was done, we ate and finished getting ready. It worked perfectly and we were on time to church. So I thought I would share the super easy recipe.

Breakfast Casserole
6-8 eggs
1/2 c. milk
1/2 c. ham, bacon, or sausage
1/2 package of hashbrowns
1/2 tsp. dehidrated onion
1 c. cheese (1/2 for mixing in and 1/2 to sprinkle on top)
Salt and Pepper to taste

Mix everything up (remember to only put in half the cheese and save the rest to sprinkle on top) and pour it in a small greased baking pan. Cook on 350 for about 30 minutes or till toothpick in center comes out clean and the top becomes slightly golden brown. Enjoy.

Peach Crepes

Crepes:
1/2 c. flour

1/8 tsp. nutmeg

1/8 tsp. cinnamon

1 large egg

3/4 c. milk

1/2 tsp. almond extract
1 tsp. vanilla extract
cooking spray

Combine flour, nutmeg, and cinnamon in a medium sized mixing bowl. Make a well in the center of the mixture and add the egg. While whisking, pour in the milk and vanilla. Continue to whisk until the batter is smooth and free of lumps. Cover and let stand 15-20 minutes.

Preheat small frying pan for 1 minute over medium heat. Spray twice with cooking spray. Spoon just enough batter in the pan to form a layer at the bottom (about 3 Tbs.) and tilt the pan to spread batter evenly.

Cook for 1-2 minutes until edges are firm and begin to separate from the bottom. Flip crepe with a spatula and cook the other side for 1-2 minutes more on the other side until golden brown and remove from pan.

Filling:
1 (29 oz.) can of peaches
1 1/4 c. peach juice (the juice from the can of peaches)
1/4 c. lemon juice
3/4 c. sugar
2 Tbs. corn starch
1 tsp. cinnamon
1 tsp. orange zest

Combine sugar, cinnamon and corn starch in a small mixing bowl. Drain the can of peaches and set aside the juice. Dice the peaches. Put the drained peach juice, lemon juice, peaches and orange zest in a large frying pan. Add dry mixture and mix well. Cook for about 10 minutes until syrup thickens. Roll up an even amount of filling in each crepe. Sprinkle with powdered sugar if desired.