Paula Deen's Breakfast . . .

I never watch Paula Deen, but I did once and this was on. It was a huge hit with my family! Dustin wanted breakfast food for his birthday dinner last year and it was fabulous.

Ultimate Coffee Cake :

• 16 to 18 unbaked frozen dinner rolls
• 1 (3-ounce) package regular butterscotch pudding mix, not instant
• 1/2 cup brown sugar, packed
• 1/2 cup pecans, chopped
• 1 stick (1/2 cup) butter, melted

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all.

To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.

Bake at 350 degrees for 30 minutes. Remove from the oven and allow to cool for 5 minutes.

Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

Hash Brown Quiche :

• 3 cups, shredded frozen hash browns, thawed and drained
• 4 tablespoons (1/2 stick) butter, melted
• 3 large eggs, beaten
• 1 cup half-and-half
• 3/4 cup diced cooked ham
• 1/2 cup diced green onions
• 1 cup shredded Cheddar
• Salt and freshly ground black pepper

Preheat oven to 450 degrees F.

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.

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.

Lower the oven temperature to 350 degrees and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Omelets for a Crowd:

• 6 large eggs
• Salt and freshly ground black pepper
• 2 to 3 re-sealable plastic freezer bags

Optional Add Ins :

• Shredded Cheddar
• Crumbled feta
• Shredded mozzarella
• Cooked and crumbled bacon
• Cooked and crumbled sausage
• Diced ham
• Chopped bell peppers
• Chopped spinach
• Diced red onion
• Diced tomatoes
• Sauteed sliced mushrooms
• Sliced black olives

In a medium mixing bowl whisk together eggs, salt, pepper and any of the desired add-ins. Divide and pour the egg mixture into re-sealable plastic bags.

Boil a large pot of water and drop in the sealed omelette bags. Simmer the bags for 5 to 8 minutes. Remove bags from the water with tongs and drain them on a paper towel lined plate.

Allow to cool slightly before handling. Open the bags and pour the cooked omelet out onto a plate.