Potato Breakfast Casserole

I always make this for breakfast over the holidays or on special occasions.

Potato Breakfast Casserole
Submitted by Lisa Loffeler

24 oz. pkg. Hash browns
1/2 c. melted butter
1 c. heaping monterey jack cheese
1 c. heaping cubed ham
1 c. heaping cheddar cheese
6 eggs
1 c. evaporated milk
1/2 t. seasoned salt
In 9x13 pan spread potatoes on bottom and up sides. Pour melted butter over potatoes. Bake crust at 425 for 25 minutes. Layer jack cheese, ham, and cheddar. Beat eggs and add milk and salt. Pour over potatoes and egg/cheese layers. Bake for 40 minutes at 350. Delish!

Amish Breakfast Cereal

1/2 cup Vegetable Oil
1 cup Brown sugar
2 eggs
3 cups Quick Oats
2 teaspoons Baking Soda
1 teaspoon Salt
1 cup Milk
1 cup Apples, chopped
1 teaspoon cinnamon
1/2 cup Dried Cranberries

Mix oil. sugar, and eggs in a bowl. Add in the oats, baking powder, salt, and milk. Stir in the fruit. Place in a 9 x 13 baking pan. Bake at 350 for 30 mins. Pour milk or cream over the top. Yum!

Becky said she stores the leftovers in the frige and it's still yummy.