Breakfast Casserole

Seriously tasty, can feed a small army on the cheap (under $10 for around 10 servings), AND can pass as dinner. You really can't go wrong with this casserole...


1/2 lb. bacon
1 onion, chopped
1 bell pepper, chopped
12 eggs
1 cup shredded cheddar cheese, plus more for "sprinkling"
1 pkg. frozen diced hash browns (not shredded), thawed
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. dried dill


Preheat oven to 350 degrees.

Cook the bacon in a pan over med-high heat & drain on paper towels. Crumble when cool. Reserve a few tablespoons of the drippings.

In the same pan, with the reserved bacon fat, sautee the onion & pepper until onion is translucent (about 3 minutes).

In large bowl, beat the eggs. Add the remaining ingredients and stir well.

Pour into 9x13 pan that has been sprayed with non-stick cooking spray. Bake at 350 degrees for an hour, or until a knife inserted in the center comes out clean. Sprinkle the top with additional cheese & broil until the cheese bubbles and is slightly browned.

Let sit for about 5 minutes & dig in!

Dilled Potato Salad

Ivan really likes potato salad. I, however, am not a big fan. It always seems so heavy and, well, "mayonnaise-y." That being said, I was on a mission to create some kind of potato salad that was less about mayo and more about fresh flavor. Instead of super starchy Russet potatoes, I used small baby red potatoes. Instead of mayo I used sour cream (okay, fine I used a little mayo too... but just a little!). And the kicker? Loads of fresh dill. I felt like it needed a little more "something" so I added a little bit of crumbled bacon on each serving. Finally! A potato salad I actually enjoy!

Start by boiling small red potatoes for about 10-15 minutes. You want the potatoes to be fork-tender but not falling apart. Drain & let cool slightly. When they are cool, cut them into bite sized pieces. I love red potatoes because the skin is so tender you can leave it on. No peeling necessary!

While the potatoes are cooling, mix together sour cream (I used lowfat) and a few spoonfuls of mayo (I used light). Add some salt & pepper and a few spashes of lemon juice or vinegar. Chop some fresh dill and add that too.

Gently fold the sour cream mixture into the potatoes. Chill in the fridge for a few hours and serve! I added bacon to this after I took the pictures and after I chilled it in the fridge... and trust me... you will want to add some too! It gave a whole new dimension to the potato salad. What can I say... bacon makes everything better!