Some good recipes for brunch include Paula Deen’s brunch stuffed peppers and her breakfast casserole. To make brunch stuffed peppers, preheat an oven to 350 degrees Fahrenheit. Cut off the tops of 4 yellow bell peppers, discard them, and clean out the seeds and membranes. Set the peppers, open face up, into an 8-inch square glass oven-safe dish.
Thaw 1 cup of frozen country-style hash browns, and cook and crumble 8 ounces of bacon. Divide the hash browns and bacon evenly between the four peppers. In a mixing bowl, mix together 3 large eggs, 3/4 cup of a shredded cheddar-Monterey Jack cheese blend and 3/4 cup of whole milk. Combine this mixture with 1/2 cup of biscuit mix, 1/4 cup of sour cream, 2 tablespoons of chopped green onion, 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Pour this mixture over the hash browns and bacon. Bake the peppers for approximately 45 minutes, and garnish them with additional shredded cheese.
To make the breakfast casserole, first preheat the oven to 350 degrees Fahrenheit. Crumble and brown 1 pound of ground maple pork sausage in a skillet, and then let it drain on paper towels. Remove the crusts from 6 slices of white bread, and cut them in half. Lay them out in a single layer in a greased 9-by-13-inch baking pan, cutting them down to fit as needed. Cover the bread with 8 ounces of shredded triple-cheddar cheese and the cooked sausage.
In a mixing bowl, combine 8 large eggs, 2 cups of whole milk, 1 teaspoon of dry mustard, 1/4 teaspoon of salt and 1/2 teaspoon of seasoned pepper. Pour the eggs over the other ingredients, and bake the casserole for approximately 40 minutes or until golden brown.