Breakfast Bundt Casserole

Ingredients:
6 oz package of Canadian bacon, diced
2 cups of O’Brien frozen hash browns
1 dozen eggs
1 can of Pillsbury biscuits (unbaked)
2 cups of shredded cheese
1/2 cup of whole milk

Other Supplies Needed:
Bundt pan
Non stick spray
Large mixing bowl
Foil

Directions:
Preheat oven to 400°F

Dice Canadian bacon into small squares
Cut each biscuit into 4 small pieces

In a large mixing bowl, whisk the eggs and milk together

Add in the 2 cups of frozen O’Brien hash browns, stir
Stir in the Canadian bacon
Stir in the cheese

Finally, gently fold in the pieces of Pillsbury biscuits

Prepare the bundt cake pan with non stick spray

Pour egg mixture into bundt pan.  Cover with aluminum foil.  Bake for 1 hour

The eggs will continue to cook a bit in the pan so once it is lightly browned on top, take it out of the pan to cool by gently turning the cake pan over and allowing the finished dish to slide out. It’s really fun to serve on a cake stand!

Croquet Monsieur

Croquet Monsieur

This deliciously simple dish comes from Beard’s 1974 book, Beard on Food.

Ingredients

• 2 slices homemade bread, lightly buttered
• 2 pieces Canadian bacon
• 1 slice Swiss Gruyère

Method

Preheat the broiler. Lay the Canadian bacon out on a sheet pan and broil for 1 to 2 minutes, until beginning to brown.

Place one slice of bread butter-side down. Top the bread with the broiled Canadian bacon, followed by a healthy slice of Swiss Gruyère cheese (you could use Emmenthaler, Fontina, or even Münster cheese, but Beard prefers Gruyère for this recipe). Place the second slice of bread on top of the cheese, butter-side up, and press firmly.

Heat a nonstick sauté pan or a grill pan over medium-high heat. Sauté or grill the sandwich until it is crisp, brown, and buttery on each side, with the melted cheese lovingly embracing the bacon.

Yield

1 sandwich