We have a winner for Week #2 - congratulations to Rebecca who visited us from her Chow and Chatter blog and left a comment. Congratulations!
Rebecca won a $25 gift certificate to Williams-Sonoma. But don't despair, you still have an opportunity to win. Enter the contest for Week #3 by leaving a comment on any of our blog posts this week, or by sending an e-mail with your name and "Enter Me" to Mysteryloverskitchen@gmail.com It's that easy.
When I was little, Mama had certain rules and regulations regarding supper. From what I could see, these were fairly standard rules that applied to all of my friends, too—you know: eat your vegetables, have your good manners at the table, sit up straight, and….no TV during supper.
The one exception was Sunday nights. It was the 1970s and on Sunday evenings was “Mutual of Omaha’s Wild Kingdom,” followed by “The Wonderful World of Disney.” My little sister and I had breakfast for supper on Sunday evenings and could carefully eat on trays in front of the TV. It was amazing!
I still like breakfast for supper sometimes. And I can use a little comfort food, too, since the TV is full of unhappy news stories and very little “Wonderful World of Disney.” For me, comfort food means you have to crack open a few eggs.
The following recipe is patently unhealthy. :) If you like healthy food, I’m sure you could make it lower fat by using egg substitute, veggies instead of bacon, low fat milk, and a light cheese.
If you like zesty food, try this with a pepper-jack cheese and a spicy ground sausage.
If you like to make it complicated, grate your own potatoes for this dish. And cook and crumble the bacon yourself.
If you’re a busy mommy or a slacker (like me), you can use shortcuts like 3 oz of real bacon bits and the shredded hash browns they have in the deli area of the grocery store (not the frozen aisle) that has diced onion and peppers already in it.
1 pound bacon, cooked and crumbled
1/4 cup diced onion
1/4 cup diced green bell pepper
3 cups shredded Cheddar cheese
2 cups milk
1 16 oz. package of hash browns (thawed if they were frozen)
Preheat oven to 400 degrees. Spray a 7x11 casserole dish.
Line the bottom of the dish with the hash browns at cook them for 15 minutes until the edges brown slightly.
While the hash browns are cooking, beat the eggs and milk together in a big bowl. Mix in your cheese, onion, cooked bacon, and green pepper. Pour the egg mixture on top of the cooked hash browns.
Reduce oven heat to 350.
Bake uncovered for 35 minutes, then cover with foil and cook another 10 minutes.
If you refrigerate the mixture first, your cooking time will be significantly increased….just a heads-up.
Hope y’all enjoy a little Southern comfort….
Riley (Elizabeth Spann Craig—Pretty is as Pretty Dies: http://mysterywritingismurder.blogspot.com
The first of the Memphis Barbeque series will come out May 2010, by Riley Adams.