Breakfast for breakfast, breakfast for lunch, breakfast for dinner.   Here are some recipes for one of the most flexible of meal types.

Western Omelet Crockpot Casserole by Lori Mullenax

* This recipe can be prepared early in the morning and left to stand or cook throughout the day, and will be ready for an evening meal.

32 oz. pkg. frozen shredded hashbrowns
1 lb. bacon, crisply cooked and crumbled
1 onion, diced
1 green pepper, diced
1-1/2 C. shredded Cheddar or Monterey Jack cheese
1 dozen eggs
1 C. milk
1 tsp. salt
1 tsp. pepper
Optional: hot pepper sauce

In a greased slow cooker, layer frozen hashbrowns, bacon, onion, green pepper and cheese. Repeat layering 2-3 more times, ending with cheese; set aside. Whisk together eggs, milk, salt and pepper; pour over ingredients in slow cooker. Cover and cook on low setting for 10 to 12 hours. Serve with hot sauce, if desired.

Overnight Strawberry and Cream Cheese Baked Waffles by Lori Mullenax

* This recipe can be prepared early in the morning and left to stand or cook throughout the day, and will be ready for an evening meal.

12 frozen buttermilk waffles
6 oz. light cream cheese, softened
1-1/2 cups sliced fresh strawberries
1-1/2 cups milk
6 large eggs
1/4 cup maple syrup
3/4 cup firmly packed brown sugar
3/4 cup butter
sliced fresh strawberries for garnish, if desired

Preheat oven to 350 degrees.
 Place waffles in a single layer on a baking sheet. Bake for 5 minutes. Turn waffles over and bake for 5 more minutes or until lightly browned.
 Spray a 9 x 13″ baking dish with non-stick cooking spray. Divide cream cheese into 6 cubes.

With six of the waffles, spread one side of each of those 6 waffles with a cube of the cream cheese.
 Line the bottom of the dish with the waffles spread with cream cheese with the cream cheese side up.
 Top waffles with strawberries. Then place remaining 6 waffles over strawberries making 6 waffle sandwiches. 
In a medium bowl, whisk together milk, eggs, and maple syrup. Pour mixture over waffles coating each waffle evenly. Cover and let waffles sit in the fridge for 30 minutes. Then carefully flip the waffle sandwiches over with a spatula, cover and refrigerate overnight.

In the morning, preheat oven to 375 degrees. The waffles should have puffed up by now and will completely cover the bottom of the baking dish.
 Meanwhile in a small saucepan, whisk together brown sugar and butter over medium-high heat until sugar dissolves and butter melts. Pour over waffles.
 Bake 25-30 minutes or until set in the middle. Remove from oven; let stand 10 minutes before serving. Top with additional sliced strawberries if desired. Serves 6-8.

Breakfast Burgers by Lori Mullenax

1 package (16 oz) refrigerated Italian ground sausage
1/2 cup onion, finely chopped
1/2 cup finely chopped red bell pepper (I used green)
1 1/2 cups frozen shredded hash brown potatoes, thawed
2 teaspoons vegetable oil
6 slices (1 oz each) pepper Jack cheese
6 English muffins, split, toasted

Remove casing from sausage; crumble sausage into medium bowl. Add onion, bell pepper and potatoes; mix well. Shape mixture into 6 patties, about 1 inch thick.

In 12-inch nonstick skillet, heat oil over medium heat. Cook patties in oil 13 to 16 minutes, turning once or twice, until thermometer inserted in center of patties reads 165°F.
 Top each patty with 1 slice cheese. Cover; let stand 1 minute until cheese is melted. Serve on toasted muffins.

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