Courtney's Breakfast Bake
I was enjoying a second cup of frothy, delicious coffee (hello Wild C8 goodness), and thinking about the busy week ahead. The calendar was full and lined up with several “out of normal routine” plans. I knew the kids, and I would be packed up and on the road daily to enjoy the start of summer break and without a doubt on the move more than usual.
If you’re a momma with teenage boys or have a house full of hungry people, you are probably like me always trying to find a way to make food prep, mealtime, and keeping full bellies a little easier.
Here’s an easy and delicious way to feed the crew, save a few leftovers, and use some ingredients you most likely already have lying around the house!
8-10 strips of bacon, cooked and cut into small pieces (you can also sub in for a different protein)
1 medium onion, chopped
1 ½ cup chopped peppers of choice
1 ½ cup shredded potatoes or hashbrowns
½ cup shredded cheese
12 eggs, beaten
½ cup of milk
In a bake safe, deep-dish pan cook meat thoroughly, then add onions and sautee.
Preheat oven to 400 degrees.
Add in washed and chopped peppers and cook until they are starting to get soft.
In a bowl, whisk together eggs and milk. Add seasoning of choice.
Add in shredded potatoes or hashbrowns.
Mix all together well in your bake safe pan and top with cheese.
Place pan in the oven and bake on 400 for 18-22 minutes.
We like to cut ours like pizza, but you can cut and serve however you would like. This recipe saves well in the fridge for up to 5 days and can also be frozen for easy breakfast options!
One of the best parts about this recipe is that you can get so creative with it, add new or different ingredients, or also use it as an opportunity to use up some things in the fridge that are getting close to expiring.
Have fun and enjoy this simple “sit down” breakfast with the family -- they’ll think you slaved over it for hours!
P.S. Want to recreate that coffee I was raving about? Seriously, it’s THE BEST! You can make this little homemade, HEALTHY latte! Grab the recipe here -- cheers!