Easter Breakfast Casserole
1 pound bacon
1/2 cup diced onion
1/4 cup diced green bell pepper
3 cups shredded cheddar cheese
8 large eggs
2 cups milk
16-oz. bag frozen hash brown potatoes, thawed
Preheat oven to 350 degrees. Lightly grease a 7×11 inch casserole dish.
Fry the bacon in a large deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble bacon. In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and bell pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole. Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake another 40 minutes or until eggs have set.
Serves 10-12.
Glazed Easter Ham
3/4 cup packed brown sugar
3/4 cup orange marmalade
1/2 cup Dijon mustard
1/2 fully cooked bone-in ham (6-8 pounds)
1 1/2 tsp. whole cloves
Preheat oven to 325 degrees. In a small bowl, combine brown sugar, marma- lade and mustard; set aside. Score surface of ham, making diamond shapes 1/2 inch deep; insert whole cloves in center of each diamond. Place ham cut side down on a rack in shallow roasting pan. Bake uncovered, about 2 hours, until a thermometer reads 130 degrees. Brush ham with glaze. Bake to 140 degrees, about 10-12 minutes, occasionally brushing with glaze. Remove from oven, slice and serve with remaining glaze.
