Saturday, November 21, 2015

Western Breakfast Bake

Western  Breakfast Bake
By

Neil Waring

Revered Wyoming Chef, outdoor cooking expert, admired woodsmen, writer, and honored citizen.

Well, no excuses it had been 11 months since I have posted here. I hope you are following my other blogs and keeping in touch. I have been busy writing and publishing, you can find all five of my books here. Someday soon, I hope to put together a book of my recipes, who knows?
But enough of that – I have a new breakfast dish for you to try.
Like all of my other’s it is easy and doesn’t dirty too many dishes.

Western Breakfast Bake
Stuff you need – Ingredients

1.     6 eggs or a half dozen, whatever you have
2.     ¼ cup milk or a touch less
3.     Pepper – to taste
4.     Bacon, 6 strips or a bunch of bits (I love bacon bits, taste good with just about anything, not so good with cereal, trust me on that one).
5.     5 English Muffins or biscuits   (I have tried both, muffins are easier)
6.     4 slices of cheese, whatever you like – Please don’t use mozzarella, this is not Pizza – I prefer a medium cheddar
7.     ½ teaspoon of baking powder

~That’s it, seven ingredients~

Spray or butter a cooking dish or pan – I use a glass pie plate. They are cool because they are excellent for cooking and you can see through them – sweet.

Split, and toast, 3 English muffins and place the six pieces around the bottom of the dish (Note – these need to be toasted first, or they will get mushy in the finished dish)

Put a bunch of butter on each one – yum! Not kidding

Sprinkle with a generous dose of bacon bits (I cover them) or put your 6 strips of bacon across the muffins. (Don’t forget to pre-cook the bacon, if you have them the bits are much better)

Scramble 6 eggs with the ¼ cup milk, baking powder, and pepper – I use a fork.      Fun here to put on some music and dance around the kitchen while scrambling, fun and funny until the music picks up then it can cause a mess, I stick to a good version of some country swing

Pour mix over the muffins and bacon.

Cover with your four squares of cheese, I rip each into two or three pieces to make it all fit nicely

Bake in pre-heated 350-degree oven for 25-30 minutes, make sure the middle of the pan is solid – this will be the last bit to cook through.

The Muffins will float to the top and the eggs will find a way to get to the bottom of the pan, giving you a terrific looking breakfast casserole and easy too.

These are one of our favorite breakfasts. Did you notice, no salt? I figure the bacon will take care of that.


Remember eggs are serious – they used to be quite the jokers, but they were always cracking each other up!
Have a wonderful Thanksgiving

1 comment:

Mary Anne Brady said...

Yum, that sounds great and easy to make!