Potato Breakfast Casserole

I should start by saying that this is my husband's favorite dish!

It can be served warm or cold, which adds to its versatility.

Apart from being down right delicious, it is relatively inexpensive to make and it is gluten free!

Ingredients:

6-7 medium size red or yellow potatoes

1 cup shredded Monterrey or mozzarella cheese

1/2 cup milk

6 eggs

1/2 cup minced sausages or bacon

salt

pepper

1. Preheat oven to 350F

2. Mince the sausages or the bacon and fry lightly in a pan

3. Wash, peel, and grate the potatoes. Set aside into a big bowl.

4. Grate the cheese and add it to the bowl.

5. Beat the eggs and the milk together, add pepper and salt (just a pinch, since the bacon/sausages and     the cheese are already salty).

6. Pour the wet ingredients into the bowl over the potatoes and the cheese.

7. Add the sausage/bacon and stir vigorously until all ingredients are mixed.

8. Grease a 9 x 13 a casserole dish and add the mixture (it will be quite runny)

9. Bake for approx. one hour until golden brown.

  

Blueberry Scones for Breakfast

Ingredients:
2 1/2 cups all purpose flour
1/2 cup granulated sugar
1 stick butter (8 Tbs)
1/2 cup milk
2 eggs
1 1/2 cup blueberries
4 tsp baking powder
1 pinch salt

Instructions:
1. Preheat oven to 375 F
2. Mix flower with baking powder and salt
3. Use a grater to grate the butter into the flour
4. In a different bowl, beat eggs with sugar and milk
5. Add the wet mixture over the dry ingredients and knead until it form a sticky dough
6. Sprinkle a tsp of flour over the fresh blueberries
7. Form 9 ball with the dough
8. Make a well in the center of each ball of dough and cover it with blueberries
9. Bake for 30 minutes until golden brown
10. Dust with some confectioner sugar right out of the oven.