Easy Make Ahead Holiday Breakfast

Farmer's Casserole

1 bag frozen shredded hashbrown potatoes
1 1/2 c. shredded Monterey Jack or Cheddar Cheese
2 c. diced cooked ham (I use crumbled bacon instead)
1/2 c. sliced green onions
8 beaten eggs
3 c. milk
1/4 tsp. salt
1/4 tsp. black pepper

Coat a 13 x 9" pan with non-stick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions. In a bowl combine eggs, mile, salt, and pepper. Pour egg mixture over potato mixture. Bake uncovered in 350 degree oven for 45-55 minutes or until a knife inserted near center comes out clean. Let stand for 5 minutes before serving. Makes 12 servings.

*If you prepare the night before and it is refrigerated, allow 5-10 extra minutes for baking time.

Bubble Pecan Rolls

Grease Bundt pan well. Add ingredients in order:

3/4 c. pecans or walnuts
1 pkg. frozen dinner rolls
1 pkg. (3 3/4 oz.) butterscotch pudding mix (not instant)
1 stick melted butter
1 c. brown sugar
1 tsp. cinnamon

Let raise overnight at room temperature. Bake at 350 degrees for 20-30 minutes. Turn pan upside down on plate to remove rolls.