I was blessed with a really good memory when it comes to names. For example, I can name everyone in my kindergarten class with Mrs. Baskin at McSorley Elementary along with a random fact about each person (her all time favorite flower was a buttercup & her dog’s name was Roscoe). Somehow I continued to accurately fill the slots in this computer brain of mine over the years with dates, names, and people. Now…on any given day, I can automatically start spewing the birthdays and anniversaries of random people from my past when asked a question about them, or if I see their picture.
But… then I had kids. And they sucked the brain cells out of my head. I’m lucky now if I can remember their names. As a matter of fact, sometimes I will just randomly start spewing out ALL their names knowing if I list them all, the one who I am actually referring to will hear me and have to respond. Don’t argue that logic until you have birthed multiple children and given your brain 5-10 years to stew in its own fried juices… LOL!
(We recently ate this for dinner though, so don’t be limited to making this just for breakfast!) 🙂
3-4 chopped potatoes
1/2 grn pepper
1/2 red pepper
1/4 c. chopped onion
(optional): 1 tablespoon fresh chopped parsley
1 pkg chopped bacon OR 1 lb. cooked sausage (or if you’re feeling adventurous BOTH)
1 cup finely shredded cheese (we use colby-jack OR the mexican blend depending on mood)
Idea: after Thanksgiving, we chop up about 2 cups turkey meat (or ham) and add that for the meat
Preheat oven to 350 degrees. Lightly grease a 9×12 pan. Place bread cubes so they make a nice single layer on the bottom of the pan. On the stovetop, cook your bacon in a large skillet. Strain oil off. Once done, chop into 1/2 inch pieces (you want them kinda big). Use the same pan you made the bacon (or sausage) in: cook the onions, peppers and potatoes. Cook on medium heat for maybe 5 minutes until the potatoes start to transition from transulcent to opaque. When this occurs, spread these in a nice even layer over the bread in the 9×12 pan. Spread/sprinkle the bacon bits over this. Mix the eggs and milk together & then slowly pour back and forth over the pan making sure the egg mixture gets everywhere in the pan. The egg mixture will look like it’s about 1/2 to 3/4 of the way up to the top of the pan, don’t worry, they fluff up nicely! 🙂 Sprinkle the shredded cheese evenly over the top of all of this evenly, cover with tin foil. Bake for 50-60 minutes, or until the center is firm.
My kids are INSANELY picky & all four of them LOVE this dish! We’ve even made this on campouts in a dutch oven & it’s so yummy & filling. If you are prepping this dish for the next morning, do everything except bake it (put it in the fridge overnight). Pull it out about an hour and a half before you want to eat. Let the dish sit at room temp about 20 minutes or so to lose it’s chill, preheat your oven, and then pop it in to bake for the 50-60 minutes.