Thursday, December 29, 2011

Breakfast for Dinner

For dinner tonight, I wanted to use up some of the Christmas ham we have in the fridge so I made a Denver Omellette in the oven.  This is a great recipe that uses all the same ingredients but saves you the time from having to make each individual omellette.  I served it with blueberry muffins and hashbrowns along side. Turned out sooo yummy!

Here are the recipes:

Oven Denver Omellette

8 eggs
1/2 cup half and half (or cream)
1 cup shredded cheddar/jack cheese
1 cup diced cooked ham
1/4 cup finely diced onion
1/2 cup diced green pepper (or mushrooms)

Pour into a 9" square greased casserole dish and bake at 400 degrees for 25 minutes or until set.

Blueberry Muffins

2 cups flour (can use all or part whole wheat)
1 cup sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup sour cream
1/2 cup oil
1 cup blueberries (fresh or frozen)
Mix until all ingredients are moistened.  Scoop into greased muffin tin and bake at 350 for 18-22 minutes.

Hash Browns

4 potatoes, peeled and shredded
Olive oil
Salt and pepper

After peeling and shredding potatoes, place them in a clean dish towel and squeeze out excess moisture. The secret to crispy hash browns is to get the potatoes as dry as possible.  Next, heat skillet over medium-high heat.  When it's hot, add oil to cover pan and then add potatoes, spreading in an even layer around the pan. Sprinkle lightly with salt and pepper. Cover and heat on Med-Hi.  DO NOT STIR.  When they're golden brown on the bottom turn to the other side and cook till golden.  Serve with ketchup or sour cream. 

My family and I loved this dinner!  Cooking the muffins and the "omellette" in the oven replaced their traditional counterparts (omellettes and pancakes) which allowed me to concentrate on cooking the hashbrowns on the stovetop.  Best of all, everything turned out so deliciously good!  I'm going to put this this meal on our monthly rotation!

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