"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.

Layered Mexican Trifle Salad

So this is awesome. It's a lot of work, but it is awesome. Feeds a crowd, looks cool, tastes great. What more can you ask for? I first had this at a party, and then tracked down the recipe - I believe it was originally from Pampered Chef. You can mix it up, but I really like this combo. It's easy to double or whatever is needed, based on the serving dish. The one pictured was MASSIVE, and was basically a triple batch - so much work, and at the last minute! Layered Mexican Trifle Salad I ngredients: Beans: drain, rinse and mix together 1 15 oz. can pinto beans and 1 15 oz. can black beans 1 15 oz. can whole kernel corn, drained (I've also used fresh) 1 large tomato, diced (I usually use several Roma tomatoes) 2 green bell peppers, diced 3 ripe avocadoes, diced and mashed with the juice of 1 lime and salt and pepper to taste 1 large onion, diced (red or white) 2 cups cooked chicken, diced or shredded 2 cups cheddar or...

Skillet Chicken, Broccoli, Ziti & Asiago Cheese

We ALL really love this recipe. This is based on a recipe from the good people at Cooks Illustrated - I am grateful to them for getting my kids to happily eat sundried tomatoes and broccoli! I've also made this in a huge batch and served it family-style for a dinner party (and got to use my giant Pampered Chef Simple Additions square pasta bowl (it's really big), and it was AWESOME). If people could have licked the bowl clean, they might have - there was NOTHING left. Try this, and love it: Chicken, Broccoli, Penne and Asiago Cheese Skillet 1 lb. boneless, skinless chicken breasts, cut into 1-inch squares 2 tbsp. vegetable oil (or olive oil - just don't heat that to smoking) 1 medium onion, minced (about 1 cup) 3 medium cloves garlic, minced (about 1 tbsp.) 1/4 tsp. dried oregano 1/8 tsp. red pepper flakes 8 oz. ziti or penne (2 /12 cups) 3 c. water 2 c. low-sodium chicken broth 3-4 c. broccoli florets 1/4 c. sun-dried tomatoes in oil, rinsed and chop...

Shredded Korean-Style Beef

I could eat this Korean-style shredded beef every week - the kids love it, the husband loves it, and it's so easy! This recipe is a great one for a freezer meal, too - I usually make a double batch to serve half and freeze the other half. It's a go-to when I need a meal to share with a someone who needs one in our school community. I'll throw in a bag of tortilla chips and guac with pico, some fresh pineapple or other fruit, and all of the fixings for the tacos. You can even buy pre-washed lettuce leaves for wraps if you want to include those and you want a short-cut. It seems to be a universal favorite for kids and adults. Shredded Korean-Style Beef 2-3 lb. chuck roast 1/2 medium white onion, diced 1/3 c. low-sodium soy sauce 1 tbsp. rice vinegar 1 tsp. sesame oil 1/3 c. honey 4 cloves garlic, minced 1 tbsp. fresh ginger, grated (or 1 tsp. ground) 1/2 jalapeno, minced 1/2 tsp. ground black pepper Put in the roast and onions in your slow cooker, and whi...

A Cooking Baker

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