Mount Joy, PA, Lancaster County


Hash Brown Egg Casserole (Small Casserole)

I use Alexia brand hash browns for this satisfying way to start the day. The casserole can be assembled the night before and refrigerated.

  • 1/8 bag (28 oz.) frozen hash brown potatoes (I use Alexia Hashed Browns)
  • 2 T. Dried Minced Onion
  • 1 C. diced ham, fried and crumbled bacon, browned sausage or vegetables
  • 5 eggs
  • 1/4 C. Bisquick
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3/4 C. milk (2%)
  • 1 C. grated Cheddar cheese

Preheat oven to 350 degrees. Spray 7×10” pan with Pam; spread potatoes on bottom. Sprinkle with onion flakes and then spread meat or vegetables over potatoes. In mixing bowl, beat eggs, Bisquick, salt and pepper; then add milk, mix again. Stir in cheese. Pour slowly over potato mixture. Bake covered for 35-40 minutes. Uncover and continue baking for another 20 minutes until firm. Serves 6.



Garlic Parmesan Potatoes 

  • 6 potatoes (sliced or run through the Pampered Chef Apple Peeler Corer Slicer)
  • ¼ C. melted butter
  • ¼ tsp. salt
  • 1 clove garlic, minced or run through a garlic press
  • ¼ c. grated Parmesan cheese

Preheat oven to 350 degrees. Place potatoes in 8×8 casserole dish with a few tablespoons of water. Cover with a paper towel. Microwave for 10 minutes. Drain. Mix butter, salt and garlic. Pour butter mixture over potatoes. Sprinkle cheese on top. Bake uncovered for 1 hour until potatoes are tender. Serves 8.






Baked Oatmeal (Single Batch) 

At Country Log House, I often use frozen blueberries, but any fresh or frozen fruit will work. I’ve also made the dish with dried cranberries. Feel free to assemble the dish the night before and refrigerate. All you’ll have to do in the morning is bake and enjoy!

  • ½ C. fresh or frozen fruit
  • 1 T. orange juice
  • 1 tsp. cinnamon sugar
  • 1 egg
  • 1/3 C. Oil
  • 1/2 C. brown sugar
  • 1 ½ tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 C. Milk (2%)
  • 2 C. old fashioned oats

Preheat oven to 350 degrees. Line bottom of 7×10” pan with fruit. Sprinkle with orange juice and cinnamon sugar. Mix oil, brown sugar, and eggs well. Add baking powder, salt, milk and mix. Stir in oats. Pour over fruit. Bake uncovered at 350 degrees for 50 min. Serves 6.



Baked French Toast

  •  ½ C. butter plus extra for finishing dish
  • 1 C. brown sugar
  • 1 loaf French bread
  • 6 eggs
  • 1 C. milk
  • 1 tsp. vanilla extract
  • 2 tsp. cinnamon

In a saucepan, melt butter and sugar to make a light syrup. Pour into a 9×13” pan. Slice bread and lay on top of syrup. Beat eggs, milk, vanilla and cinnamon. Pour over bread slices, cover and refrigerate overnight. Bake uncovered at 350 degrees in preheated oven for 45 minutes. Dot with butter when finished baking. Serves 8.




1175 Flory Road | Mount Joy, PA 17552 | 717-917-6782 |

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