Blueberry Zucchini Bread

3 eggs
2 C. sugar
3/4 C. oil
3 tsp. vanilla
2 C. unpeeled, coarsely grated zucchini

3 C. flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
3 tsp. cinnamon
1 C. blueberries

Beat eggs, add oil, sugar, vanilla and zucchini.
Add dry ingredients, blend well.  Carefully stir in the blueberries.  Bake in 2 well-greased and floured bread pans at 325 for 1 hour. (Or 5 mini loaf pans for approximately 45 minutes.)  Cool for 10 minutes, remove from pans and cool completely.  Freezes well.

Slow Cooker Egg Bake

32 oz. bag frozen hashbrowns
1 lb. Jimmy Dean sausage, browned
2 C. shredded cheese
(Green pepper, onion, etc. optional as desired)
12 eggs
1 C. milk


Layer hashbrowns, sausage & cheese in slow cooker.  Mix eggs & milk, pour over top.  Set slow-cooker on low over night, and turn to high for an hour or so in the morning.  Voila!  Breakfast.