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Red Gold presents some great recipes for a Mother’s day Breakfast or Brunch

Red Gold presents some recipes that will make your mom feel special including an easy Mother’s Day Brunch and even something you can pack for her lunch.

Bacon and Egg Breakfast Bake is a Great recipe for Mother’s day Breakfast or Brunch

This hearty casserole has bacon, eggs, hash browns, and cheese all baked into a delicious breakfast dish. Prepare the day before and in the morning pop in the oven for that perfect breakfast.

Fry it or buy it – the bacon that is. You will need to cook 8 slices to have ½ cup chopped bacon. Buying precooked bacon slices saves time. Find it in the refrigerated meat case next to the uncooked bacon.

The recipe uses our flavored Petite Diced Tomatoes with Lime Juice & Cilantro. Notice the ribbons on our products that indicate the added value of special flavors which make your recipes more tasteful and delicious.

Reasons to eat a good Breakfast:

1. Increases Brain Power

2. Provides Essential Nutrients – Tomatoes

3. Helps the Heart

4. Keeps you Thin

5. Stabilizes Energy Levels

6. Live Longer

BACON AND EGG BREAKFAST BAKE

This hearty casserole has bacon, eggs, hash browns, and cheese all baked into a delicious breakfast dish. Prepare the day before and in the morning pop in the oven for that perfect breakfast.

4 cups frozen hash browns with onion and peppers, O’Brien style

1½ cups shredded Colby-Monterey Jack cheese

6 eggs

½ cup milk

1 teaspoon garlic-herb blend

½ teaspoon salt

1 (14.5 ounce) can RED GOLD® PETITE DICED TOMATOES or PETITE DICED TOMATOES with LIME JUICE & CILANTRO, drained

5 slices precooked bacon, cut into ½ inch pieces

1 (8 ounce) can refrigerated crescent rolls

• Spray an 11X7 inch baking dish with cooking spray. Spread potatoes in bottom of baking dish. Add cheese; stir gently to mix.

• Beat eggs in medium bowl; add milk, garlic-herb blend, salt and petite diced tomatoes; beat until well blended. Pour over potato-cheese mixture and top with cooked bacon. Cover and refrigerate overnight.

• Preheat oven to 350o F. Uncover and bake for 30 minutes. Remove from oven.

• Separate dough into 4 rectangles and cut out a few shapes from each rectangle. Place rectangles over hot potato mixture so corners of rectangles meet in center; do not seal seams. Press edges to side of baking dish and place cut-out shapes on top of rectangles.

• Return to oven and bake an additional 15 to 20 minutes or until crust is golden brown. Let stand 10 minutes before serving.

Fry it or buy it – the bacon that is. You will need to cook 8 slices to have ½ cup chopped bacon. Buying precooked bacon slices saves time. Find it in the refrigerated meat case next to the uncooked bacon.

Be sure to figure in the standing time when using this recipe. Not only is the dish too hot to eat right out of the oven, but the stand time allows the casserole to set for easier cutting.

NUTRITIONAL FACTS PER SERVING

Calories 290, Fat 17g, Trans Fat 0g,, Cholesterol 175mg, Sodium 890mg, Carbohydrate 20g, Fiber 1g, Protein 14g,

Vitamin A 10%, Vitamin C 4%, Calcium 35%, Iron 8%

For more great tips and recipes visit them at www.redgoldtomoatoes.com

SEGMENT IS SPONSORED BY RED GOLD