Breakfast cups, Breakfast bake, Easy caramel rolls

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If you need to make breakfast for a crowd, here are some suggestions.
Breakfast cups
2 TBS oil
2-1/2 C shredded hash brown potatoes
2 C mixed cut-up fresh vegetables (small broccoli florets, chopped red peppers, shredded carrots)
1 C shredded sharp cheddar cheese
8 eggs
3 TBS milk
1/4 C grated Parmesan cheese
Heat oven to 375 degrees. Heat oil in large nonstick skillet on medium-high heat. Add potatoes and remaining vegetables; mix lightly. Cook 6 to 8 min. or until potatoes are browned, stirring occasionally. Spoon into 12 muffin pan cups sprayed with cooking spray; top with shredded cheese.
Whisk remaining ingredients until blended; pour over ingredients in muffin cups.
Bake 15 min. or until knife inserted in centers comes out clean. Cool 5 min. before removing cups rom pan to serve.
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Breakfast bake
8 eggs
3 C milk
8 C French bread cubes (3/4 in.)
1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
12 slices cooked bacon, crumbled
1 pkg. (8 oz.) shredded sharp cheddar cheese, divided
Whisk eggs and milk in large bowl until well blended. Stir in bread. Add spinach, bacon and 1-1/2 cups cheese; mix lightly. Pour into 13×9-in. baking dish sprayed with cooking spray; top with remaining cheese. Cover; refrigerate overnight. Heat oven to 350 degrees. Bake, uncovered, 48 to 50 min. or until top is puffed and golden brown.
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Easy caramel rolls
16 caramels
2 TBS milk
3/4 C chopped pecans, divided
1 can (8 oz.) refrigerated crescent dinner rolls
1/4 C sugar
1 tsp. ground cinnamon
2 TBS raisins
Heat oven to 375 degrees. Microwave caramels and milk in microwaveable bowl on high 1-1/2 to 2 min. or until caramels are completely melted, stirring after each minute. Pour into 8-in. round pan sprayed with cooking spray; top with 1/2 cup nuts.
Unroll crescent roll dough; separate into 2 rectangles. Press perforations in each rectangle together to seal. Mix remaining nuts, sugar, cinnamon and raisins; sprinkle over dough. Roll up each rectangle, jellyroll fashion, starting at one short end; cut into 4 slices. Place, cut sides down, in prepared pan. (Sprinkle with any sugar mixture that may have fallen out of rolls.) Bake 17 to 20 min. or until lightly browned. Immediately invert pan onto plate; remove pan. Spread any caramel from pan over buns. Cool slightly.
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He said, “Sometimes I just want someone to hug me and say I understand your pain. It’s going to be OK. Here’s coffee and, oh yes, also $2 million.”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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