Twenty six of our community young people who belong to our WinterPercussion Ensemble just returned from two intense tech weeks of preparation for the final competition they will be participating in in Dayton, Ohio in April. They have been practicing and working hard towards this starting last fall. When they rehearse, they use up enormous amounts of energy and work up huge appetites.

Two sisters went with them to cook and keep them properly fed. The meals are hearty and nourishing, starting with breakfast which needs to be full of protein. This ham and egg dish is one of their favorites. I like to believe that their excellent performance and high ratings are, in part, due to this most excellent breakfast.

Many people like to also serve this for lunch and or for a light supper with a salad or vegetable accompanying it.

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Cheesy Hashbrown Ham and Eggs

SERVINGS 6-8people CHANGE SERVING SIZE people

COOK TIME 30mins

PREP TIME 1hr

READY IN 1.5hrs

Ingredients

• 3 cups shredded frozen hash browns thawed and drained
• 4 tbsp butter melted (1/2 stick)
• 3 egg(s) large, beaten
• 1 cup half and half
• 3/4 cup ham cooked, diced
• 1/2 cup onion(s) green, diced
• 1 cup cheddar cheese (or other kind), shredded
• Onion salt
• black pepper freshly ground

Instructions

1. Preheat oven to 450 degrees Fahrenheit.
2. Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.
3. Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
4. Lower the oven temperature to 350 degrees Fahrenheit and bake for about 30 minutes until the quiche is light golden brown on top and puffed.