Long time, no read… I know I’ve been MIA for a while, but… I’m Baaaaaack!
I’m going to be very transparent… I needed to take a hiatus from blogging because the blog lost the fun aspect of sharing ideas I’m living out with my followers. This will be different. This time it’s going to be on my own terms. I’m not going to create content when there is none. I’m not going to make myself post when I’m not feeling like I have anything to contribute. I’m only going to post when I sincerely believe you can use this for your life.
Enough of that! I want to share with you how to create an awesome breakfast dish, without the effort of cooking several dishes.
Embarque’s Brunch Bake
- 1 yellow medium onion (diced)
- 1 red and 1 green bell pepper diced (diced)
- 1 dozen eggs
- 1 bag of thawed shredded hash browns (20 ounces)
- 1 package of your favorite bacon (cooked and diced)
- 1 cup of skim milk
- 1-8 ounce package of cheddar cheese
- Salt and pepper (to taste)
1.) Preheat the oven to 400 degrees F
2.) Cook your bacon to how you seem fit (I like to cook for 25 minutes in the oven). Turn down the oven to 350 degrees
2.) Drizzle your frying pan with olive oil, and sauté the peppers and onions until golden brown (set aside)
3.) Grab a large bowl, crack the dozen eggs in the bowl, add the milk, and wisk together
4.) Take the bacon out of the oven, and cut into small strips (the short way).
5.) In a very large bowl, throw the sautéed vegetables, bacon, cheese and potatoes together, season with salt and pepper, and mix together
6.) In a 9″x12″ pan, spray with a non-stick spray, and pour in the veggie/cheese/bacon mixture and spread out until even
7.) Pour the beaten eggs in the pan (make sure it’s evenly drizzled over the veggies)
8.) Cook until golden brown 50-60 minutes
9.) Serve and enjoy!