Breakfast Casserole and Four Fruit Compote

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This is my go-to breakfast when we have company and on holidays. Both are easy and can be made the day before. The casserole recipe came from The Pines Plantation Inn and I have been making it for about 10 years now and the fruit recipe came from an old issue of Taste of Home. The casserole can easily be halved which I do often and you can change up the ingredients to suit your fancy.

Breakfast Casserole Supreme

1/2 stick butter
1 small onion — chopped
1 small green pepper — chopped
2 -3 medium tomatoes — chopped
12 eggs — beaten
1 24 oz bag frozen hash brown potatoes
1/2 to 1 pound cubed ham, thin sliced ham, cooked crumbled bacon, or sausage
3 cups cheddar cheese — shredded

Melt butter and place in bottom of 13 x 9 baking pan (glass). Spread potatoes (still frozen is ok) in bottom of pan. Sprinkle chopped veggies over potatoes Add salt and pepper to taste. Sprinkle meat over potatoes and veggies At this point, you may continue or casserole may be refrigerated overnight.

Pour beaten eggs over potatoes. Bake at 350º for 45 minutes. Remove from oven and sprinkle cheese evenly over top. Bake another 5-10 minutes or until cheese is hot and bubbly.

Remove from oven and let set for approx. 5 minutes. Cut into squares and serve with spatula.

Servings: 6-8

Four Fruit Compote

1 can (20 ozs.) pineapple chunks
1/2 cup sugar
2 Tbs cornstarch
1/3 cup orange juice
1 Tbs lemon juice
1 can (11 ozs.) mandarin oranges — drained
3 to 4 unpeeled apples (use green and red) — chopped
2 to 3 bananas — sliced

Drain pineapple, reserving 3/4 cup juice. In a saucepan, combine sugar and cornstarch. Add pineapple juice, orange juice and lemon juice. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from the heat; set aside. In a bowl, combine pineapple chunks, oranges, apples and bananas. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate.

Servings: 12

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