Of all the meals in the world I think I like breakfast food most. Not so much cereal (except for those new super little frosted mini wheats–they’re lovely!) but all other breakfast foods. When James and I are on vacation my favorite meal is the Sunday Brunch that we always seem to pay way to much for, but it is so worth it. We have had some amazing breakfasts, and some quite memorable ones too. Last Oct. James and I and 3 of the jogging gals and their hubs all went to Kona for a week of sun and relaxing. It was so dang fun!! It always seems especially fun when you have someone with you that has never been to Hawaii. Everything is magical there and to see someone experience it for the first time is the best. Every morning we would all go for a long walk and then back at the condo Shaun was the short order cook for breakfast. Maybe that’s why I loved the trip. I don’t think I had to fix anything. The guys were super cooks. Norski’s, perfect egg on toast, yogurt, pineapple…..Shaun you’re invited always. Did I ever tell you thank you enough!
On Sunday we found church in a cute little town, and after we found a yummy little Sunday brunch. It was in a fun old building that was so quaint, and since the trip I have heard it is also haunted. There wasn’t a huge selection of food, but it was good food and we were having such a good time. After we got our plates, one of the girls asked for ketchup for her eggs. You would have thought we spit in the chocolate fountain or something as disturbing. The server was offended deeply, but brought back a teeny, weeny sample of ketchup begrudgingly. Collette asked for a little more since it wasn’t just her that wanted the obscene red sauce. She asked very politely I might add. The waitress rolled her eyes in disgust, huffed a huge sigh, and brought back an enormous bowl of the offensive sauce. She wouldn’t come back to help us, but instead talked about us to the other servers, and glared from the other end of the room. If you could have seen it. I’m afraid we got the giggles. We had done it. The country bumpkins and our ketchup had upset the circle of life for eggs in Hawaii. Needless to say we learned that if ketchup isn’t on the table don’t ask. You’re supposed to eat your eggs naked I guess or you will be perceived as a heathen! Lesson learned, and a funny memory that comes up every once in a while jogging still:)
(can you see the offensive little bowl of ketchup?)
Today’s recipe is an old breakfast favorite with a little update. James’ sister Wendy introduced us to this breakfast casserole quite a few years ago, but when I made it on Memorial Day I added just the right little something. I love this casserole because it isn’t the standard with bread chunks, or hashbrowns. It is a bit special. I love making a big pan of this and then eating it all week long. I usually just reheat it in the microwave and place it on an English Muffin or toast. Yum!! The twist this last week came from the roasted veggies on top. I love roasted veggies at dinner, and I had some leftovers from Sunday dinner. All you do is take asparagus, zucchini, yellow squash, carrots, and onions and cut them in long strips. Like carrot stick size. Put them on a cookie sheet and drizzle with a little olive oil and salt and pepper. Place uncovered in a 425′ F oven and let roast for about 20-30 mins. I especially love asparagus like this. I don’t cook it any other way any more. You eat it hot out of the oven with a sprinkling of Parmesan if you want. The left over veggies were perfect on top of the eggs. I loved it and might I add there were many yummy sounds at my house that morning! (love it when that happens!)
Wendy’s Breakfast Casserole
12 slices Canadian Bacon ( I just used the deli ham I had for sandwiches)
12 slices Swiss Cheese (I used cheddar because that’s all I had. It is best with Swiss though)
In a greased 9×13 pan layer ham and then cheese and top with the eggs. Don’t scramble, but do pop the yolks after all the eggs are in the pan. Make sure that the cheese is covered with egg. Of course you could use whatever cheese you have, and whatever ham you have. It works well with left over Sunday hams too. Cover and bake the casserole in a 375′ oven for about 20 mins. until the eggs are slightly set. Add:
1 c. cream
1 c. parmesan cheese
Stir these together and poor over the egg mixture. This is where I added the left over roasted veggies. Place back in the oven and bake another 15 mins. Take out of the oven and let sit for a few minutes. Serve with fruit, and french toast, or make it into egg McMuffins. It is really dang good!