I was up really, really early this morning and wanted to make a yummy breakfast for my kids and hubby, so I took a quick stock of what I had on hand and got started. It turned out rather well and so I decided to share it with you; all ingredients can be homegrown, but we bought our bacon this time around. This will also help me keep track of the recipe for later 😉
(Pic coming soon!)
- butter for greasing pan
- grated farmhouse cheddar cheese
- grated mozzarella cheese
- 4-5 pieces bacon
- potatoes 4-6 large potatoes washed and diced
- 1-2 med. spicy green peppers, or regular if you don’t like spice, diced small
- 6-12 eggs
- fresh milk from your goat or cow
- chicken bullion or dried stock
- sea salt and pepper to taste
First, pre-heat oven to 350-degrees F. Then grease a 9×13″ casserole pan with the butter. Cover bottom lightly with cheddar cheese (farmhouse cheddar doesn’t melt super well, so I like it at the bottom of a dish) and then lay bacon in a single layer on the bottom. Cover with a single or double layer of potatoes, its all about how much you like, and top with green peppers.
Next, crack eggs into a med. bowl, add about 1 TBSP. chicken bullion or dried stock, 1-2 tsp. sea salt and some ground black pepper. Add about 1-2 cups milk or cream, your call, and whisk together. Pour over the potatoes and bacon, then sprinkle about 1 cup mozzarella cheese over the whole dish. Bake for 45-60 minutes, until bottom is crsipy and top has light browning on it.
Serve with a side of milk and a biscuit.
*All measurements are approximate, I sort of toss in what I have until it looks right 🙂