An easy one is another variation on the breakfast casserole: if crunched for time, frozen hash brownson bottom, with layer of melty cheese then a layer of scrambled eggs, more cheese and bacon or sausage on top, baked the next morning for 30-40 minutes as described in the first casserole...yum!
I am in Colorado, and the green chile is common - Old Chicago (chain) uses it as meat substitute on veggie pizzas...the ranch thing just can't be any good for anybody!!! There is a well known skiier's pizza place with awesome whole wheat crust...there is honey on the table so you can eat it as dessert.
In a separate casserole, none of that in the bird stuff for me.
Revueltos....crisp fried potatoes, chopped green onion, diced red and green peppers, crumbled crisp thick sliced bacon, bay shrimp, diced garlic, mushrooms, hot pepper flakes, parlsey.....and eggs poured over the lot when all are combined and HOT. Turn slowly....the eggs cooks to custard consistance on the hot potatoes, etc....not on the pan. Texture is creamy, crunchy, and delicious.
coastalvicar
I made a version of the Everyday Food Strata I recommended. It turned out pretty good.
http://nujoikitchendiary.blogspot.com/2008/02/lazy-breakfast.html
I wrote about my new favorite breakfast casserole thing just the other day. It's Martha Stewart's Bread Pudding with Leeks, Ham, and Cheese and it is DIVINE. It's like a plain old casserole, just a little more sophisticated. I used her recipe and it made way more than enough for 8 people, we had a ton leftover (it's hellagood leftover too).
http://fourand20blackbirds.wordpress.com/2008/02/04/bread-pudding-with-ham-leeks-cheese/
Sorry to get here late with a comment, but my suggestion is something called the Berkshire Apple Pancake. You could bake a double batch in two separate cast-iron skillets. Do the prep work the night before, combine while the oven's heating up in the morning and all you have to do is make coffee, cut up some fruit, and warm up the maple syrup. This recipe has been requested by my family for the past 8 years or so for our Christmas morning breakfast. It's not too overly sweet but is filling and impressive and EASY.
Good luck!
The recipe's at:
http://www.inmamaskitchen.com/RECIPES/RECIPES/breakfast/pancake_apple.html
Capered Eggs is a real crowd-pleaser. I have never had a single leftover portion. Here's how I do it:
CAPERED EGGS
1 dozen hard-cooked eggs, halved
1 (or more) minced jalapeño pepper
2 cups mayonnaise
1 cup sour cream
1 teaspoon bittersweet or hot Spanish (smoked) paprika
1/3 cup salted capers, very well rinsed and chopped if large
1 tablespoon Champagne or good sherry vinegar
dash of cayenne pepper or red Tabasco sauce (optional)
1/4 cup chopped chives
1 tablespoon chopped flat-leaf parsley
2 teaspoons minced fresh dill
3-4 medium shallots, minced
sea salt
freshly ground white pepper
Plenty of croissants or brioche, or make popovers (page XX)
Preheat oven to 200 degrees.
Arrange the egg halves, yolk side up, in a 9” x 13” baking dish. Top each egg with a bit of minced jalapeño, no more than 1/4 teaspoon.
Mix the rest of the ingredients and pour over the eggs.
Bake at 200 degrees for 1 hour or until the dish is hot. Don’t let it boil.
Yield: Six servings
I made a recipe this weekend that I found on epicurious.com, "eggs with cream, spinach, and country ham".
http://www.epicurious.com/recipes/food/views/241180
This was the most amazing egg dish that I have eaten in a very long time. Simple to make, beautiful presentation, and delic.
You will have to serve some sort of bread along with it, maybe bagels or toast, some bacon and maybe sausage, I think some fruit too b/c the dish is somewhat rich in flavor.
I made it just for the 2 of us, but the recipe is for 8.
We have a winnah!
LEMONS, come on down! You've won this bird.
Someone from Serious Eats will contact you shortly for shipping info.
Thanks to all who commented, and for the rest of you, we just started another bird contest and will be doing one a day from today up to and including Nov. 18. So try again!
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