Baked in the South

  Ingredients: 3 tablespoons butter 1 small onion chopped 1 package hashbrowns (4 cups)  1 lb country sausage (jimmy dean) 2 cups cheddar cheese 2 cups parmesan 2 1/4 cups milk 8 large eggs 8 cups french bread cubed   Directions: Preheat oven to 350 degrees.  Melt butter and saute the onions and the hashbrowns for 7-10 minutes until soft.  Cook sausage and drain.  In a large bowl, mix the eggs, milk, salt and pepper.  In a greased baking dish, layer bread, hashbrowns & onions, sausage and cheese.  Pour egg mixture on top.  Top with additional cheddar cheese and bake for 50-60 minutes until hot and bubbly.  

  Ingredients: 2 frozen puff pastry sheets, thawed 1 tablespoon butter 1 tablespoon olive oil 1/2 large red onion sliced thin 2 green onions, chopped 1 tablespoon chives 1 egg 1/3 cup heavy cream 1 teaspoon salt 3 ounces goat cheese   Directions: Preheat oven to 375 degrees.  In a skillet, heat butter and olive oil.  Saute onions until soft and carmelized.  Add the green onions and the chives.  Set aside to cool.  In a bowl, mix the egg, heavy cream, and salt.  Stir into the onion mixture.  Lay puff pasty out on a lightly floured cutting board.  Spread the carmelized onion mixture on top of entire puff pastry.  Crumble the goat cheese on top of onion mixture.  Roll the pastry jelly roll style, from the short end, into a roll.  With a sharp knife, slice the roll into 1 inch pieces and lay flat on a greased baking sheet.  Bake for 25 minutes until brown.   

Ingredients: 6 refrigerator homestyle biscuits (baked according to package directions) country ham slices 9 eggs (3 for hollandaise sauce, 6 for poaching) 1 stick butter 2 T. vinegar juice from 1 lemon salt & pepper This is one of my all time favorite brunch dishes!  My mom used to make it for us on special occasions and holidays, as it is very rich, and sinfully delicious.  Although it has just a few simple ingredients, it can be a complete pain  in the a$$ to make.  I remember my mother cursing in the kitchen when her hollandaise sauce would "break".  Hollandaise sauce is a difficult thing to master, as it can separate easily.  You will know it is "breaking" if it starts to look lumpy.  The method takes practice and you will probably screw it up several times before getting it right.  I know I did!  There are many methods for making hollandaise, but this one works the best for me....