Broccoli Hash Brown Egg Bake and Strawberry Peach Cups

Many egg bakes that I try requires it to refrigerate overnight.  However, sometimes you need a quick go-to-meal that can assembled in 15 minutes or less.  Broccoli Hash Brown Egg Bake can be assembled in less than 15 minutes so you can do other things while it bakes. This is a perfect meal for nights when you have activities or other commitments.  Just assemble and plop in the oven.  Set the oven start timer and it will be ready when you are!

Strawberry Peach Cups are a refreshing side dish any time of year.  You can use fresh or frozen fruit to make this instant side dish.



A great meal for Baby too.



Broccoli Hash Brown Egg Bake

Serves 6

3 cups frozen shredded hash brown potatoes, thawed

1-1/2 cups frozen broccoli cuts, thawed

4 eggs

1 cup (8 ounces) sour cream

1/2 teaspoon salt

1 cup (4 ounces) shredded Colby-Monterey Jack cheese

Preheat oven to 350 degrees.  Press the hash browns onto the bottom and up the sides of a greased 9-in. pie plate, forming a shell. Sprinkle with broccoli.

In a bowl, beat the eggs, sour cream and salt; stir in cheese. Pour over broccoli.

Bake for 55-65 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. 

Strawberry Peach Cups

Serves 4

2 cups sliced fresh strawberries

2 cups fresh or frozen sliced peaches, thawed

1 package (3 ounces) cream cheese, softened

3 tablespoons orange juice

1/4 teaspoon grated orange peel

1/2 cup whipped topping

Divide strawberries and peaches among four small dishes. In a small bowl, beat the cream cheese, orange juice and peel; fold in whipped topping. Dollop over fruit.