Platinum Chef - Another Brunch

It's time for another Platinum Chef entry and this time the ingredients were: Potatoes, Pear, Egg, Parsley and Carrots. At first I had no idea how they would go together but then I thought "What would be better than making brunch since we're using eggs?" My Cheesy Baked Eggs and Potatoes came out SO yummy and the Pear and Carrot Muffins weren't too shabby either! What a Breakfast of Champions huh?

Cheesy Bacon Potato Bake

Ingredients:

2 c frozen shredded hash brown potatoes, thawed
1 c Half & Half
4 eggs
1 tsp dried parsley
8 slices crisply cooked bacon, crumbled, reserve drippings
1 c sliced mushrooms
1 c chopped tomatoes
1 c Cheddar cheese, shredded

Prep:

1. Preheat oven to 375°F. Press potatoes onto bottom and up sides of greased 9-inch pie plate. Bake for 10 minutes.

2. Combine half & half, eggs and pepper in medium bowl; beat until well mixed. Stir in bacon, drippings, mushrooms and tomatoes. Sprinkle half of cheese over potatoes. Pour egg mixture over cheese.

3. Bake for 35 to 40 minutes or until knife inserted in center comes out clean. Top with remaining cheese. Let stand 10 minutes before serving.

Pear-Carrot Muffins

Ingredients: (12 muffins)

1¾ c raisin bran cereal
1¼ c all-purpose flour
¾ c sugar
1¼ tsp baking soda
1 tsp ground cinnamon
¼ tsp salt
1 egg
¾ c buttermilk
¼ c canola oil
¾ c finely chopped peeled pear
¾ c grated carrots
¼ c chopped walnuts

Prep:

1. Preheat oven to 400°F. In a bowl, combine the first 6 ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts.

2. Fill paper-lined muffin cups ¾ full. Bake for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.