So Easter will be here in just a few days. Easter Baskets, egg hunts, church services and the lot can make for one very hectic morning. Our girls are older, so baskets have pretty much become a thing of the past, and our older kids won't be home this year so I'm excited that I'm getting taken OUT for breakfast! However, if you want to prepare a beautiful breakfast or brunch for your family (and maybe a couple of guests) here's a great idea from an inspiration of mine, Miss Paula Deen.
Brunch Stuffed Peppers
4 yellow bell peppers
1 c. frozen country style hash browns, thawed
1/2 (16 oz) package of bacon, cooked and crumbled
3 large eggs
3/4 c. whole milk
1/2 c. biscuit mix
1/4 c. sour cream
2 T. chopped green onion
1/2 tsp. salt
1/4 tsp ground black pepper
Preheat oven to 350. Remove the top 1/2 inch of each pepper. Discard tops and seeds (OR...you can save the tops for use in a salad or stir fry later and PLANT the seeds!! lol). Arrange the peppers, cut side up in an 8x8 inch glass baking dish. Fill the bottom of each pepper evenly with hash browns and bacon. In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onions, salt and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake until a wooden pick inserted in center comes out dry...about 45 minutes. Remove from the oven, garnish with cheese and serve immediately.
This recipe is similar to one my daughter-in-law, Melissa, makes. She hollows out Chicago style rolls and fills them with a mixture quite like this one...tops them with cheese and bakes. She does scramble her eggs prior to putting them into the rolls, but recommends that you leave them on the "runny" side because they'll cook more inside the oven. Also, these would only need a few minutes to cook...maybe 5-7 minutes.
Today's food quote: "Sometimes I've believed as many as six impossible things before breakfast." Lewis Carroll