Shawna Tonn is a clerk/bookkeeper at the service desk at Coborn’s in Princeton. Shawna and her daughter Kadynce, 5, moved to Princeton from Brainerd this past summer. Shawna enjoys singing and dancing with Kadynce, spending time outside in all seasons of the year, and visiting friends and family in the Brainerd area. “My daughter keeps us busy with kindergarten activities as well as Just for Kix dance lessons every week,” Shawna says.
Shawna prepares this week’s recipe on Sunday each week for use the rest of the week. That way during the hectic pace of life, she makes sure she has something prepared to eat, she says.
BACON & EGG BAKE
20 oz. thawed hash browns
1 lb. fried and crumbled sliced bacon
4 oz. shredded Mexican blend cheese
1/2 cup chopped red bell pepper
1 can chopped mushrooms
2 cups milk
3/4 cup ricotta cheese
Grease a 9×13-inch pan. In large bowl combine the hash browns, bacon, chopped pepper, mushrooms, and 2 oz. of the Mexican blend cheese. Spoon mixture into greased pan. Mix eggs, milk and ricotta cheese together and pour over mixture in pan. Bake at 350 degrees for 50-60 minutes or until golden brown. Sprinkle remaining shredded Mexican cheese over top. Bake for 5-7 minutes longer, or until melted.