Brunch Pie – Easy and Economical

3 tablespoons Blue Bonnet Margarine
2 cans corn beef hash
3 eggs
1/4 cup chopped onion
1 cup grated cheddar cheese
1 can Veg All mixed vegetables – drained
1/2 cup milk
1 tablespoon flour
1/2 teaspoon dry mustard
Dash of garlic powder
Dash of ground black pepper

Coat a 9 inch pie plate with margarine. Mix hash and I beaten egg; press into plate to form crust. Bake at 375 degrees for 10 minutes. Sauté onions in 3 tablespoons margarine. Layer cheese, onions and vegetable in crust. Beat together remaining eggs, milk, flour, mustard, garlic powder and pepper. Pour over mixture in crust.

Bake at 350 degrees for 30 to 40 minutes, until filling is set. Let stand 10 minutes before serving. Serves 6.

Submitted by Lola Wilson

Breakfast Casserole

1 dozen eggs
1 can creamy onion soup
1 cup cheddar cheese
1 8-pkg. crescent roll
1 lb. sausage

Spray 9×12 pan with cooking spray. Spread rolls out thin on bottom of pan and half way up sides. Make sure there are no holes. Add cheese, add cooked and drained sausage. Mix eggs and soup together and pour over sausage. Bake at 350 degrees for 40 minutes. Half the recipe if you want to and use a smaller pan.

Submitted by Ella Robbins
Daughter of Ruby & Roy Stewart