“Make Ahead Weekend Meals – Menu Three”

Don’t you just love breakfast? Well we do in my household and a lazy family weekend is the perfect time to make my Make Ahead Weekend Meals – Menu Three. This fabulous breakfast consists of my Southwest Breakfast Egg Bake with Hollandaise Sauce, Smokey Breakfast Potatoes and your favorite Assorted Fresh Fruit. A divine breakfast is about to be had by all.

Make Ahead Weekend Meals – Menu Three

I have put together a breakfast or brunch meal plan to help take the guess-work out of trying to figure out what foods to put together. Eggs are normally a no-brainer as most of us think of eggs for breakfast or brunch. However, one Sunday I thought about a delicious breakfast we had while on vacation in Ohio. The restaurant is called Sunrise Cafe located in Yellow Springs, Ohio and breakfast consisted of a wonderful omelet and their very own  “Sunrise Red Potatoes”, pancakes and homemade biscuits. Absolutely one of the best breakfasts ever. Love this place and the town as I grew up not far from there. This meal was my inspiration for creating my Make Ahead Weekend Meals – Menu Three.

Make Ahead Weekend Meals – Menu Three

All you need to make my Southwest Breakfast Egg Bake is one large bowl, combining eggs, bacon, sausage, red bell pepper, onions and cheddar cheese. Pour egg, cheese mixture into a 13×9 baking dish. Bacon, sausage, onions and bell pepper is cooked ahead of time. This mixture can actually be cooked the night before to save time if you like. Once ready to serve, top egg bake with store-bought or homemade Hollandaise sauce and garnish with fresh chives. Yu-uh-mmmm! The flavor is incredible and your taste buds will just sing, I promise. Serve with Smokey Breakfast Potatoes.

Make Ahead Weekend Meals – Menu Three

Next, cook up my Smokey Breakfast Potatoes which are as easy to prepare. Use a large non-stick skillet with bacon fat, adding in par-boiled potatoes. Cook potatoes a few minutes and then add onions and bell pepper. Continue to cook potatoes until browned and tender. Smoked paprika lends just the right amount of smokiness and color to the potatoes with the sweetness of onions. Serve these babies with my Southwest Breakfast Egg Bake. Ring the breakfast bell and gather around the table for a most memorable start to your weekend with my Make Ahead Weekend Meals – Menu Three. Don’t forget to grab some of your favorite fresh fruit like strawberries, blueberries, raspberries or blackberries.

So if you, family and friends love breakfast, make my Make Ahead Weekend Meals – Menu Three with Southwest Breakfast Egg Bake with Hollandaise Sauce, Smokey Breakfast Potatoes and Assorted Fresh Fruit. These recipes will become a fast family favorite and ones you’ll come back to again and again. Also, if you’re ever in the neighborhood of Sunrise Cafe in Yellow Springs, Ohio, stop by and give their awesome breakfast menu a try and visit the local shops.

Make Ahead Weekend Meals – Menu Three

 

Make Ahead Weekend Meals – Menu Three

 

Southwest Breakfast Egg Bake with Hollandaise Sauce

1-pound Bob Evans or Jimmy Dean Breakfast Sausage, cooked, crumbled, and drained

1-pound bacon, cut into pieces, cooked until crispy, drained, and reserving fat

1/2 cup red bell pepper, chopped

1 medium onion, chopped

3 green onions, sliced (use green and white parts)

15 eggs

3/4 cup milk

8 oz. container sour cream

2 cups shredded sharp cheddar cheese

4 oz. can mild diced green chiles

1 t. garlic powder

1 t. kosher salt

1 t. black pepper

One package Knorr Hollandaise Sauce Mix or homemade, optional

Fresh chives, chopped for garnish, optional

Preheat oven to 325 degrees. Spray a 13×9 baking dish with butter non-stick cooking spray and set aside.

In a large skillet, heat 3 T. bacon fat over medium-high heat. Add in bell pepper, onion, and green onions, sautéing until peppers are soft and onions are translucent, about 5 minutes. Remove skillet from heat and cool.

Break eggs into a large mixing bowl and whisk until no white remains seen. Stir in milk, sour cream, cheese, green chiles, pepper and onion mixture, garlic powder, salt and pepper. Add in sausage and bacon, stirring still combined.

Pour egg mixture into prepared 13×9 baking dish. Bake uncovered for 55-60 minutes or until set. Let sit for 5 minutes before serving.

Top with Hollandaise Sauce and sprinkle with fresh chives.

Serve with Smokey Breakfast Potatoes.

Make Ahead Weekend Meals – Menu Three

 

Smokey Breakfast Potatoes

6 – 8 small to medium red potatoes

4 – 5 T. Bacon fat

1 medium onion, halved, sliced root to end

1/2 cup diced red bell pepper

2 t. smoked paprika

Salt and pepper to taste

In a large pot, add potatoes and cover with water. Bring to boil and cook 10 – 12 minutes until a fork inserted just pierces the skin. Drain and let cool slightly.

Cut potatoes into slices lengthwise. In a large skillet over medium high-heat, add bacon fat. When fat is hot, stir in potatoes. Reduce heat to medium, cover and cook for 5 – 7 minutes. Stir potatoes occasionally as they brown. Add in bell pepper and onion, cover and continue to cook, stirring periodically so potatoes don’t stick, 25 – 30 minutes or until browned and tender. Season with smoked paprika, salt and pepper.

Serve with Southwest Breakfast Egg Bake with Hollandaise Sauce.