Mother’s day is upon us.
Do you usually get breakfast in bed?
We’ve made these yummy recipes
printable for you, so you can leave
them laying around and suggest
you would like them for breakfast
some day. 😉
Oven Baked Scrambled Eggs ( 12 servings)
I found this recipe on allrecipes.com a number of years ago. They are deliciously rich and creamy, and the only way I cook scrambled eggs for a crowd. This recipe can easily be doubled. I made it on the Easter weekend for 46 people. I tripled the recipe and we had plenty. It took considerably longer to cook as I had to put the entire mixture into my large roaster. It was around 45 minutes in total. I did increase the temperature to 400 for the first 10-15 minutes as the ingredients were cold from the fridge. It would have cooked faster if I could have divided it into two baking dishes, but all other dishes were holding other breakfast goodies.
2 1/4 tsp salt
2 1/2 C milk
1/2 C butter (I never use that much, probably just use anywhere from 1/4 C- 1/3 C)
Preheat oven to 350 deg. Melt the butter and pour into a 9 X 13 pan. In a bowl whisk eggs, and add milk and salt. Pour into the 9×13 pan and place in oven. Bake for 10 minutes. Give a good stir, probably not much going on yet, put back in for 10 more minutes, and stir again. If at this point it is beginning to firm up when you stir, just put it back in for 5 minutes.
Once the eggs begin to set they set pretty quickly. The eggs are done once they are not creamy any more and can hold their own shape. I have found that each time I make these there is a ‘water’ that seems to come out of the eggs once they are cooked and sit in my serving bowl. Apparently this is referred to as weeping and there are two reasons for this 1) cooking too fast or too high a temp and 2) over cooking; so the last time I tried them, I cooked them lower and slower AND not quite as much as usual but it still occurred. It does nothing to the taste, and I always use a slotted spoon for serving. I have even seen this happen in brunch buffets in hotels so I don’t worry about it, just wanted to let you know it is a possibility.
Potato Bacon Casserole
Potato Bacon Casserole
NOTE: This recipe is not a ‘light’ diet conscious recipe but as a once or twice a year treat it is just plain old yummy!!!
I have no idea where this recipe came from, maybe my husbands love for all things bacon, but this is Christmas and Easter breakfast in our home every year and has been for near 18 years.
5 or 6 med potatoes sliced (I leave the skin on)
1 onion sliced
1 lb bacon
1 generous cup of grated sharp cheddar cheese.
To begin, place your bacon in a ‘star burst’ pattern over the bottom of your cast iron fry pan.
The strips of bacon will go from the center of your pan up and over the sides.
Next layer 1/3 of your sliced potatoes, 1/2 of your sliced onions and 1/2 of your grated cheese; again, 1/3 of your potato, rest of onion, rest of cheese and top with final amount of potato. Now wrap the bacon pieces that are hanging over the side of your pan back over the top of potatoes. Bake at 275 for about 2 hours, or until potatoes are tender. If the bacon is getting too dark, cover with foil for awhile.