It’s official.. summer is over. At least according to the calendar.
Yup, according to the calendar, fall has arrived. And with it… the return to “the schedule”.
Whether you have kids in school or not, you can feel the change. The pace is picking up and those little squares on your calendar are sporting more entries. And just as my calendar is filling up, so is my brain- which means there is less room for thinking about food. I know, I know, “how on EARTH is that possible”? But sadly, it is….
Which isn’t to say of course that I am content to eat lackluster food. Au contraire!!! Nope, I still want (and my family expects!!) great tasting food!! So what is a time and brain challenged person to do?? Well, in honor of our “first week back to school” I thought I’d post some recipes that require little thought (or planning!!) but that definitely deliver in the flavor category. These are the types of dishes that you can make when you frankly can’t think of WHAT to make… and over the next few weeks, well, that is gonna be me!!
Ok, so what’s with this “brinner” word anyhow? Well, that’s exactly how I’d classify this dish – it works great for breakfast but it also works great for dinner. For breakfast, just add a side of fruit and you’ve got a hearty breakfast, add a salad of greens with your favorite vegetables and you’ve got an easy and filling dinner – which is what “brinner” dishes are all about!
This can be assembled the day before and refrigerated. If using your own roasted potatoes and peppers serve them as a side dish earlier in the week and make extra to use in this casserole. The typical Potatoes O'Brien doesn't have much in the way of peppers and onions so feel free to add more to the casserole!
- 4 cups roasted red potatoes
- 1 1/2 cups roasted assorted bell peppers and onions
- OR - 1 pck. of Traders Joes Roasted Potatoes and Peppers or
- Frozen Potatoes O'Brien
- 8 eggs
- 1 cup milk or half and half
- 1 tsp. ground cumin
- 1 tsp. chile powder
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 cups shredded mexican blend cheese (or cheddar and jack)
- Pre heat the oven to 350 degrees.
- Grease a 9 x 13 inch casserole dish.
- Place the potatoes and onions in the dish.
- In a medium bowl mix the eggs, milk/half and half with the cumin, chile powder, salt and pepper.
- Add 1 cup of shredded cheese to the egg mixture and pour over the potatoes. Top with the remaining cheese.
- Bake, uncovered for 30 -40 minutes until cheese is browned and eggs are set.