Brunch Squares

Last week I made brunch for about 25 women in my church.  I served these brunch squares with mini muffins and fruit.  The presentation was beautiful and the food was delicious.  The next time you want to impress someone special with breakfast this would be an excellent choice!  And for the convenience of those who attended the brunch last week, the two muffin recipes are here and here.

12 Frozen Hash Brown Patties, thawed completely
2 C. Colby and Monterey Jack cheese blend
15 Eggs

1 8oz. pkg. Low Fat Cream Cheese
1/2 tsp. Pepper
1 tsp Salt
1/2 lb. bacon
2 tomatoes, seeded and chopped small
4 green onions

Preheat oven to 450 degrees.  Cut up bacon into small pieces and saute in a small frying pan until crispy.  When bacon is done, drain off grease and transfer to a plate lined with paper towels.  Wipe out pan.  Slice the white parts of the green onions and add them to the frying pan.  Set aside the tops of the green onions for use later in the recipe.  Saute the onions for about 3-4 minutes.  Set aside. Spray a large cookie sheet with cooking spray.  Crumble the hash brown patties and press firmly onto cookie sheet.  Sprinkle cheese over top of hash browns and bake 13 minutes.  While hash browns are baking, whip cream cheese to soften. Add eggs, salt, pepper and sauteed green onions to cream cheese and whip with an electric mixer.  When hash browns come out of the oven, pour egg mixture over top, then sprinkle bacon over top of egg mixture.  Bake for an additional 8 minutes.  During baking time seed and chop the tomatoes small and slice the tops of the green onions.  After the brunch squares finish baking sprinkle with the tomatoes and green onions and serve immediately.