Crockpot Breakfast Hash

1/2 lb bacon, cut into 1” chunks
1 medium onion, chopped
1 clove garlic, minced
32 oz bag frozen hashbrowns
1 1/2 cup shredded cheddar cheese
12 eggs
1 cup milk

Cook bacon until crisp; set aside. In same pan, saute onion and garlic until soft and fragrant. Combine bacon, onion, hashbrowns, and cheese in crockpot. In separate bowl, mix eggs and milk together. Pour over hashbrowns. Cook on low 8-10 hours.

Jodi's Quiche Lorraine

one 9" pie crust
1/2 cup bacon, cooked, crumbled (about 8 slices)
1 cup shredded swiss cheese (4 oz)
4 eggs
1 1/2 cup cream
1/4 tsp salt
1/4 tsp pepper
1/8 tsp cayenne.

Heat oven to 375. Press crust into 9" pie plate. Cover with foil and bake 10 minutes. Take out and prepare filling. Place bacon and swiss on pie crust. Beat other ingredients together and pour into crust. Bake 30-40 minutes, cool for 10 minutes before cutting.

Serve with homemade ketchup.

Baconed Brussels Sprouts

1 lb bacon, cut into 1" pieces
1 lb brussels sprouts, cut in half

Fry the bacon in a large skillet until cooked well. Drain about half of the bacon fat off (reserving for other uses!) and add the sprouts to the pan. Cook on medium for 10 minutes, or until sprouts are soft. Serve while warm.

Original recipe found here.

Jodi's Broccoli Salad

6 c broccoli, broken into bite size pieces
1 lb bacon, cooked and crumbled
1 small red onion, finely chopped
2 c shredded mozzerella cheese
1 c sunflower seeds
1 c dried cranberries

Dressing:
3 T apple cider vinegar
3/4 c sugar
1 1/2 c mayonnaise

Toss all salad ingredients together in a large bowl. In a small bowl (I usually use a liquid measuring cup), combine vinegar and sugar. Stir until dissolved, then add mayo. Whisk until smooth, then pour over salad. Toss and serve. This is best eaten the same day it is made. If you save it and refrigerate it, the dressing makes the bacon soggy.

Jackie's Loaded Baked Potato Soup

1 lb. bacon, diced
1 onion, diced
5 large Russet potatoes, peeled and cubed
3 c. chicken stock
3 T. butter
3 T. flour
1 1/2 c. milk
3 green onions, sliced
3/4 c. shredded cheddar cheese, divided
1/2 t. black pepper
Sour cream for garnish, optional

In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 T. of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender.
Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.
In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.
Add 1/2 c. shredded cheese, three-fourths of the bacon and half the sliced green onions to pot. Add pepper. Stir to combine. Cook an additional 5 minutes.
At this point you can freeze or serve.
To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream. If frozen, allow to thaw in fridge all day, then heat in microwave until warm.

Thanks to my Aunt Jackie for this awesome recipe!!