Breakfast Burritos

Why didn't I do this sooner?   I've been scrambling up a dozen extra eggs when I make a Sunday breakfast, and then roll them into flour tortillas to make burritos.  I add whatever meat I might have leftover from breakfast - sometimes sausage, sometimes bacon, sometimes just cheese.  I wrap them all up individually and freeze them.  Just microwave for 60-90 seconds and voila!  They are just enough to take the edge off before heading off to work.  

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.

Pancakes

(makes 9-10)

1 egg, beaten light
Add 1 T. sugar, mix
Add 1 C. milk
Add 1 C. flour sifted with rounded tsp. baking powder, 1/4 tsp. soda and 1/4 tsp. salt
Beat.

Easy Caramel Rolls

18 frozen dinner rolls (I buy Rhodes brand, 36 count)
1/2 C. margarine (1 stick ), melted
3/4 C. brown sugar
3/4 tsp. cinnamon
1 (3 oz.) pkg. butterscotch pudding (cook & serve, NOT instant)
chopped nuts, optional
Prepare the night before you want to bake:

1. Sprinkle chopped nuts on the bottom of a greased 9x13 pan
*2. Dip each roll in melted butter, then roll in sugar
3. Place rolls evenly spaced in the pan
4. Sprinkle butterscotch pudding powder over the top
5. Mix remaining butter and sugar together, and pour over the top
6. Let rise on the counter overnight
*you can skip step 2 when time is short, but the caramel seems to coat each roll better this way.

In the morning, bake at 350 for approx. 25 minutes.
Let cool for 5-10 minutes, and then tip out into another pan or onto a platter (If you wait too long everything sticks to the bottom of the pan.)

Overnight Egg Casserole

2 lbs. Jimmy Dean sausage
2 C. shredded Cheddar cheese
2-1/2 C. milk
2-1/2 C. seasoned croutons
4 eggs, beaten
3/4 tsp. dry mustard
1 can Cream of Mushroom soup
1/2 can milk

Brown and drain sausage.  Spray 9x13 pan with vegetable spray.  Layer croutons on bottom, top with alternate layers of cheese and sausage. Mix eggs, milk and dry mustard.  Pour over meat and cheese.  Refrigerate overnight.  In the morning, mix the cream of mushroom soup with 1/2 can milk.  Pour over mixture in pan.  Bake for 1-1/2 hours at 300 degrees.