Yes, I think it's time for another installment of Breakfast for Dinner. I made this last week and it was an instant hit. Ethan is already asking me to make it again. And Keith said he could eat "Breakfast for Dinner" every night of the week. Wow. It must have really been good, eh?
So, what was it? Heh. I made a really easy Farmer's Casserole and Peanut Butter and Jelly muffins. No. Seriously. I did. The casserole (which I didn't get a photo of) was the clear front runner. It's hearty enough to satisfy my guys and fun enough to entice the girls. It's a basic casserole, the only item I left out was the green pepper, but later wished I had thrown it in. But, then my kids probably would have picked it out. Groan.
Here's the recipe:
Combine: 12 eggs, 12oz. can of evaporated milk, 1 tsp. salt, ½ tsp. pepper, ¼ tsp. cayenne pepper. Mix in 30 oz. pkg hash browns (thawed), 2 cups shredded cheddar cheese, ¼ cup green onion, chopped green pepper, 1 cup cooked ham (cubed).
Pour into greased 9 X 13 pan and bake uncovered at 350 degrees for 45-50 minutes.
Really, so very easy. Throw everything into a pan and bake. Mine took a little longer to bake, but I wonder if my hash browns weren't totally thawed? You can tell when it's done, it's all puffy from those eggs. Yum!
Then, a brand new recipe:
Peanut Butter and Jelly Muffins
1 cup flour
1/3 cup packed brown sugar
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
½ cup vanilla yogurt
3 TBL creamy peanut butter
2 TBL vegetable oil
4 TBL jelly
In a large bowl combine flour sugar, baking powder and soda, salt. In small mixing bowl beat eggs, yogurt, peanut butter and oil on low speed until smooth; stir into dry ingredients just until moistened.
Fill greased cups or paper liners (I used silicone) until half full. Top each with ¾ tsp. jelly (I used raspberry) and remaining batter. Bake at 400 degrees for 15 minutes. Recipe makes one dozen.
And guess what? My kids said "they taste like peanut butter and jelly sandwiches". Hmmm? I have such bright kids. Honestly? I really liked these but think they would work better on their own, maybe for an after-school snack. The taste was a bit much with the casserole. If anything, I would make a plain bran muffins next time (oh! remind me to share my bran muffin recipe next). But, overall the pb&j muffins were super easy. I overcooked mine by a minute or two so I changed the original recipe from 16-18 minutes to 15 minutes. Maybe it was the silicone liners?
Anywhoo - let me know if try either of these. They are both keepers, for sure.
Have a great Monday! I've got scrappy company heading over, better hit the shower.