I made this Potato Casserole last week for our company breakfast and I used Ore-Ida's Hash brown potatoes with peppers and onions already in them. It was delicious

These sound devine... I will have trouble deciding what I am going to make...

Can the French Toast and /or Potato Casserole be made in advance? Like the night before then pop in the oven while we are at church?

Can either be made in a crock pot? I was thinking I could cook them in a crock pot bowl in the oven then use the crock pot to keep the dishes warm during the brunch.

Yum - that sounds so good! Here in Montana, it would be good with huckleberries, too.

Here's a recipe that works good for any meal:

Potato Casserole
Grease 9x12 pan.
Pour in 2 lbs Ore-ida Southern Style Potatoes.
Mix together:
1 cup grated cheese
1 sm. grated onion
1 cup sour cream
1 can cream of chicken or cream of celery soup
Mix well with potatoes. Sprinkle with salt & pepper. Top with:
1/2 cup melted butter or margarine and 2 cups crushed potato chips or corn flakes.
Bake 1 hours at 350.

BLUEBERRY FRENCH TOAST: (from Taste of Home Magazine)
12 slices day-old white bread, crusts removed
2 packages (8 ozs. each) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey
SAUCE:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 tablespoon butter or margarine

Cut bread into 1-in. cubes; place half in a greased 13 x 9 baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 F for 30 min. Uncover; bake 25-30 min. more or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 min, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 min. or until berries have burst. Stir in butter until melted. Serve over the french toast. Yield: 6-8 servings (1 3/4 cups sauce)

This is soooo good--hope you enjoy it! Judy in Torrance

LadyRags ther is always the crescent rolls and bagels with the fixings.
(always a favourite for the carboholics!)

Jean in a very snowy Windsor ON where they said we weren't going to have a white Christmas

My DD is hosting her first breakfast brunch on Christmas morning after church... this is her way of not leaving home/town with the baby but having family and someone else do the cooking... ( I know how that child's sneaky mind works ... hee! hee!) Everyone has to come to her house to have Christmas with our first grandchild. ( 16 to 20 people will show up between 10 am and 1:30pm )

Anyways, I need recipes for a Christmas breakfast brunch. Someone else is making the scramble egg strada, ham, venison and/or bacon slices, and fruit salad ( my standard contribution to a brunch) My daughter is baking cinnamon rolls ( probably Pillsbury) They nixed the idea of Swedish Crepe/pancakes ( I don't like them cooked too far ahead of time) as this is a potluck and the kitchen is small... so I am out of ideas.

Any suggestions / recipes would be greatly appreciated. Thank you.