Breakfast really is the most important meal of the day.
And it’s not just about all that metabolism jump-starting mumbo jumbo.
Think about it.
If you don’t eat breakfast, you’ll have a cranky attitude-inducing rumbling stomach.
If your pancakes are tough, your milk is curdled, or your eggs are rubbery, you’ll be annoyed.
If McDonald’s gives you a sausage patty packed with those little hard chunks, you’ll be nauseous all day.
Where do you think the phrase, “Who peed in your Wheaties?” got its start?
That first meal of the day is a powerful one. I promise.
I can remember my mom making me pancakes, my grandmother frying me eggs and nuking bacon, and my stepmom baking up a breakfast soufflé.
Breakfast foods are so influential that they often get made for dinner.
There’s nothing like starting off a Sunday with a fancy breakfast, or going out for a big mega meal at a greasy spoon or pancake palace.
When it comes down to it, though, eggs and pancakes can be tough to make to order. So, they’re not always ideal when you have company. That’s when you a need one dish delight or a make-ahead masterpiece.
Over the weekend I was talking to my mom and she asked me to blog about breakfast dishes fit for company. I told her I had two go-to options: a casserole and a crustless quiche.
1 pound pork sausage (i use the spicy kind)
2 cups milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded Cheddar cheese
Preheat the oven to 350.
Cook sausage, drain and cool. Mix eggs, milk, salt and mustard. Add cooled sausage, bread and cheddar. Spray cooking spray on casserole dish and dump in the egg mixture. You can do this the night before, just be sure to bring it to room temperature before you bake it.
Bake for 40 minutes or until the top is brown.
Recipe is here.
Instead of just handing over these oldies (but goodies), I wanted to make something special for her. She just bought an amazing home which sits on a waterway. Ducks come by to see her and she feeds them. She’s even spotted an otter behind her house. I know she’s gearing up for guests who want to come over and enjoy the new place. So, I hope this skillet pie will make her proud.
It’s everything in one pan: a hash brown crust, a fluffy egg filling, and a bacon-lattice top.
Technically, you can pull this off with one bowl and one pan.
Here’s what you need:
6 large eggs
8 slices of bacon
4 slices of white bread, cut into small cubes
1/2 an onion, diced
1 small bell pepper, diced
1 package of refrigerated hash browns
1 1/3 cup milk
8 oz of shredded cheese (your favorite kind)
2 tsp garlic powder
1 tsp dry mustard
2 Tbsp butter
Salt & pepper
Here’s what you do:
Preheat the oven to 350.
In a 10 inch non-stick skillet, heat 1 Tbsp butter over medium-high heat. Add in the onion and pepper, and a good pinch of salt and pepper.
While the onion and pepper soften for about 7 minutes, cut the top off the bag of hash browns.
You’ll be using the bag as a bowl. Now get an actual bowl, a big one, and beat 2 of the eggs (binder) with the garlic powder, and a good pinch of salt and pepper. Set the bowl aside to be used later. Add that mixture to the hash brown bag and use your hands to massage it all together.
The onion and pepper should be softened by now. Move the mixture to the cutting board you used to chop everything initially and let it all cool down. You don’t want to add hot onions/peppers to the egg mixture. Leave the pan on low.
Cut the fatty ends off the bacon slices. Put the fatty pieces in a resealable bag and freeze them to be used later. Line a microwaveable plate with a few sheets of paper towel. Weave the slices like a lattice. Put three slices horizontally and five slices vertically. It’s easier than you think.
It’ll finish crisping in the oven. If you don’t like to nuke your bacon, fry it in the lattice form in the same pan you sautéed the onions/peppers. My mom suggested using the George Foreman grill. I think that would be great, too. Move the cooked bacon to more paper towels to completely drain.
In the bowl you used to beat the 2 eggs for the potatoes, add the other 4 eggs, the bread, the mustard, the milk, the cheese (I used cheddar & pepper jack), salt and pepper. Mix together till well-combined. Add the cooled onion/peppers. Stir. This step can technically be done the night before. Just make sure you let the mixture come to room temperature before you assemble the pie.
This makes great leftovers, too.
Be sure to add your favorites to the egg mixture. I think it would be great with mushrooms, ham, sausage, red onion, etc. you can also use the refrigerated hashbrowns that include peppers & onions. If you don’t like those refrigerated potatoes, you can grate your own. Just make sure you squeeze out the moisture.
In honor of my mom, I’ll call this McMom’s Breakfast Pie!
Tip: Whenever you serve pancakes, make sure you heat up the maple syrup. My partner in cuisine crime loves warm syrup!