Monday, October 17, 2011

"Brinner" - Breakfast for Dinner!

So we really like having "breakfast for dinner"...

Usually, we make breakfast sandwiches and have have hash browns and fruit on the side.  Easy and quick - cook up some turkey bacon or Canadian bacon, scramble some eggs, and toast up some English muffins.  A friend of mine makes breakfast sandwiches in a large batch, and freezes them individually so you can grab one and heat it in the morning.

Sometimes, I'll make a breakfast casserole, like this one - it's quite tasty.  You CAN freeze it - either before baking it, or after, but it's not QUITE the same. 

Egg Dish

1 large pkg. shredded hash brown potatoes
8 oz. cheddar cheese, shredded
1 8 oz. pkg. cream cheese, softened (low fat is fine)
12 eggs
½ lb. ham, coarsely chopped (deli ham works fine)
Approx. 8 scallions, thinly sliced
½ - ¾ c. tomato, seeded & diced (I've always used Romas)
Salt & pepper to taste

Grease or spray a 13” x 9” baking dish.  Layer hash browns on the bottom, and sprinkle about 6 oz. of cheese on top.  Bake for 15 minutes at 450.  Beat cream cheese until soft, and add eggs and 1 tsp. pepper.
Sauté ham and 5 sliced scallions. Add ham & onion mixture to egg mixture.  Season with salt & pepper.  Pour egg mixture over baked hash brown layer, then top with tomatoes. 

Bake an additional 12-20 minutes until firm.  Sprinkle with remaining cheese and sliced scallions.  I’ve done it in advance, baking the hash brown layer, and then covering and refrigerating.  I mix up the remaining ingredients, but keep it separate in the fridge, so the potatoes don’t get soggy.  Saves a little time if you’re in a hurry in the morning!  BTW - this is gluten free!

Makes 10-12 servings. 

Friday, October 7, 2011

Sorry - Life's Getting in the Way!

Sorry for the lack of new posts, but things have been NUTS!  My computer died, our schedule is packed, and I've been relying on my freezer meals to survive.  I actually had to THROW OUT a botched batch (say botched batch a lot - it's fun) of French Onion soup - I didn't measure, and overdid the sherry - ew - so I'm backing off a bit on telling you what to cook until I can get my stuff figured out!  Feel free to share YOUR recipes, and I'll be back soon!