Breakfast

🌞 COUNTRY BREAKFAST SKILLET 🌞

🌞 COUNTRY BREAKFAST SKILLET 🌞

When I hear the words “Country Breakfast Skillet” a hearty breakfast comes to mind – I can picture and almost smell a skillet full of fried potatoes with crispy edges, bacon/ham/sausage, eggs and cheese, along with chopped peppers and onion. OH ~ the Deliciousness! 💛🧡

1 lb. bacon – cut into about 1” pieces
1 30 oz package frozen diced or shredded potatoes
1 medium onion, diced or 4-6 green onion sliced
1/2 medium red bell pepper diced
1/2 medium green bell pepper diced
8 oz cubed ham, cooked or sausage, cooked
12 eggs
1/2 cup half & half or heavy cream
2 cups shredded cheese your preference
salt and pepper to taste

Preheat the oven to 350°. On the stove top in a large cast iron or an oven safe skillet cook the bacon until crisp. Remove from the skillet to paper towels to drain, reserving the drippings in the pan. Add the potatoes, green onion (reserve some for garnishing) and sliced bell peppers to the drippings – season with salt and pepper. Cook for 15 minutes or until soft, only flipping once or twice. When you let the potatoes sit without flipping, they get nice and brown. Spread the hash browns evenly on the bottom of the skillet, then sprinkle the crumbled bacon and cubed ham/sausage over the hash browns. (Reserve some bacon/ham/sausage for garnishing). Top with 1/2 of the shredded cheese. (Reserving some bacon for garnishing). In a mixing bowl beat the eggs with the half & half or cream. Season lightly with seasoned salt and black pepper. Pour on top of the meat. Sprinkle with the remaining shredded cheese. Place in the oven and bake for 15-20 minutes or until the eggs are set. Garnish with reserved green onion and bacon/ham/sausage.

NOTES:
This may sound silly to some – BUT – When I taught cooking school classes I had people say to me – OH I was going to make that recipe, but I don’t like Onions and Peppers…👀 WHAT 👀 By ALL means – Leave those items out! When you are cooking – you do you and your family! Use items/seasonings that your family likes!

Can you use fresh potatoes in this breakfast skillet? Absolutely. If you want to use fresh potatoes, peel and dice/shred the potatoes and cook according to the recipe instructions. I love fresh potatoes, but the frozen cubed hash browns are very easy and convenient plus they are uniform in size. It basically comes down to what I have on hand or need to use.

Shredded vs Cubed hash browns: Again It really comes down to personal preference! Use whatever you like!

Recipe By: Kim Wallace 💜 Smile & Enjoy 💜

French Toast ~ My Family Recipe

FRENCH TOAST – My Family’s Recipe

This is the French Toast Recipe that my Grandma, Mom and I made, and it was always so Delicious. In the mid 90’s my husband bought me a liter of Mexican Vanilla – I decided to add that to this recipe and OH MY GOODNESS – Fabulously DELICIOUS! PLEASE SEE NOTES BELOW!

1 teaspoon Cinnamon
1/2 cup Sugar
8 Eggs
1/2 cup Milk
1 teaspoon Mexican Vanilla
1 Loaf Texas Toast

In a small bowl, combine cinnamon and sugar and set aside. In a medium size mixing bowl whisk eggs, milk, and vanilla add in cinnamon and sugar mixture – continue to whisk until sugar is dissolved. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with warm syrup.

NOTES:
This recipe makes a lot – what I have leftover I put in the refrigerator or freezer for future breakfasts! To reheat I place in the toaster!

I like to use my KitchenAid 2-Speed Immersion Hand Blender to whisk the egg mixture – It makes the egg mixture extra fluffy!

I use an electric griddle to fry my French toast on. You can use a large skillet or a griddle pan.

Recipe By:  Kim Wallace ♥ Smile & Enjoy ♥