Every once in a while, I love to make breakfast for supper. It's my favorite meal, mainly because it doesn't generally include any vegetables! It tends to be my go-to meal when the cupboards are otherwise bare. Of course, I much prefer to plan ahead and actually make a really good breakfast menu! That's what I did for this past Sunday night. I never know ahead of time how many "college people" are going to show up from week to week, and breakfast usually stretches pretty easily. We had the most people I think we've ever had this time, with 20! Add our kids into the mix, and you know we had a packed house.
Here's the menu:
*Brown Sugar Bacon (one of the college guys has dubbed it THE Bacon and that name has stuck!)
Cinnamon Rolls (2 pans, 32 rolls. Half with pecans, half without.)
**Apple-Carrot Muffins (These were just leftover from a Saturday baking session.)
I figure everyone has a recipe for Hashbrown Casserole, but I'll share mine with you here, anyway! It's really simple, and one of my favorite dishes.
1 package frozen Southern-style hashbrowns
1 can (10-3/4 oz.) cream of chicken soup
8 ounces sour cream
8 ounces shredded sharp cheddar cheese
4 tablespoons butter, melted
Salt and pepper to taste
Stir all ingredients together in a large bowl. Pour into a greased 9 x 13 baking dish. Bake at 350 for 45-50 minutes, until bubbly and cheese is completely melted.
* These recipes are in my cookbook, but I haven't shared them on the blog yet.
** I'll share this recipe soon, in another post.