Potato and Bacon Breakfast Casserole

Recipe by Our Best Bites

(this goes over well at church potlucks and seminary breakfasts)

4 c. Southern/country-style hash browns (cubes), completely thawed (if they’re not thawed, they won’t cook correctly)
1 12-oz. package bacon ( I use turkey bacon and cook it in the microwave)
1 1/2 c. pepper jack cheese
1 1/2 c. cheddar cheese
1 bunch green onions, chopped
3 eggs
1 c. milk
about 1/2 tsp. kosher salt
about 10 turns freshly ground black pepper

Begin cooking bacon.  While the bacon is cooking, place the potatoes in a 9×13″ baking dish. Mix the cheeses together and sprinkle it over the potatoes. When the bacon is done cooking, drain it on a paper towel and reserve 2 tablespoons of the drippings. Cook the onions in the drippings for 2-3 minutes or until they’re tender and fragrant. Spread the onions over the cheese mixture and then sprinkle everything with the crumbled bacon.  Whisk together the eggs, milk, salt, and pepper and, whisking constantly, pour the egg mixture evenly over the potato mixture.  Cover and refrigerate overnight or for 7-8 hours.

When ready to bake, preheat the oven to 350.  Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown. Allow to stand for 15 minutes before cutting. Serve with fresh fruit.

Crepes (one of Josh’s favorite breakfasts)

Best crêpes

1 cup all-purpose flour
1 1/2 cups milk
2 large eggs
2 tablespoons granulated sugar
1 tablespoon vegetable oil
1 pinch salt

1. Sift the flour into a medium bowl.  Make a well in the center.
2. In a small bowl, whisk together the milk, eggs, sugar, vegetable oil, and salt.  Add to the flour and whip to a smooth batter.  Refrigerate the batter for two hours.
3. Heat a nine-inch crêpe pan on medium high heat.  Brush with butter.
4. Measure batter into the hot pan.  Immediately tilt and rotate the pan so that the batter covers the bottom of the pan in a thin layer.
5. Cook until bubbles appear and the bottom of the crêpe is a nice even, golden brown.
6. Use a pallet knife or thin, sturdy spatula to turn the crêpe.  Cook the second side only it is a blonde color, not as dark as the first side.

Our old recipe:

1 cup of regular flour

4 eggs

salt, sprinkle

1/4 cup of sugar (optional)

2 cups of milk

1 t vanilla

Beat eggs, then beat everything together until smooth. Batter may be covered and refrigerated up to 2 hours or cooked immediately. Heat frying pan(s). Grease pan lightly. Pour about ¼ C batter into pan, tilting pan to spread evenly. When crepe is light brown and set, turn to brown other side. Roll crepe up with jam, Nutella, pudding, powdered sugar, cinnamon, yogurt, applesauce, fresh fruit, apple pie filling, canned peaches, or sautéed tomatoes, zucchini and onions.

German Oven Pancakes (one of Isaac’s favorite breakfasts)

1/2 cup all-purpose flour

1/2 C milk

3 large eggs

Dash salt
1
/2 teaspoon vanilla

2 tablespoons butter

Preheat oven to 400º F. Mix milk, flour, eggs, salt, and vanilla in a blender until smooth. Melt 1 tablespoon butter in each of two 9” pie pans in oven. Remove pans as soon as butter melts and tilt to grease entire pan.

Divide batter into each of the 2 pie pans. Bake 10 to 15 minutes or until golden brown. The edges will puff up, and the pancake will form a well in the center. Remove from oven when golden and serve immediately.   Top with fruit (pineapple, strawberries, banana) and whip cream, or maple syrup.  Serves 4  (or one very hungry teenage boy)

Eggs - quiche, casserole, crepes

Quiche (makes its own crust)

4 eggs

2 C milk

½ C flour

3 T butter

Blend.

Add 1 ½ C cheese, onions, etc 9” pie plate. 350. 50 min.