|photo by made by moxie on flickr|
Aaah, food. How I've missed you the past 36 hours. Gave my digestion system a well-needed break. What am I making for dinner then, you ask? Well, no better way to break a fast with a good ole' breakfast for dinner. Eggs, Turkey Bacon and some summer fresh tomatoes from the farm.
My Grandma used to whip up breakfast ahead of time when feeding a crowd and she had this great recipe for brunch. I will share it with you now as this is great for summer mornings at the cottage too.
(funny...I just reached for my Grandma's hand-written recipe collection and magically opened it to this exact page. Must be fate that you make it for your own crew!)
2 cups Frozen Hash Browns
1/2 tsp. Celery Salt
3/4 cup Fresh Mushrooms
1/2 cup Chopped Onion
1/2 cup Chopped Green Pepper
1/2 cup Milk
1 Cup Shredded Cheddar Cheese
6 Slices Bacon, cooked and crumbled
Defrost and spread potatoes in even layer in glass casserole dish. Sprinkle with celery salt and stir.
Sprinkle onions, mushrooms and green pepper over potatoes. Beat together eggs, milk and pepper. Pour mixture over casserole. Cover loosely with foil and bake in oven at 350 degrees until set.
Remove from oven and sprinkle cheese over dish. Let stand until cheese is melted. Sprinkle with bacon.