The Kinda Breakfast You Wanna Eat For Dinner

Am I the only one who loves eating breakfast for dinner?  I didn’t think so.  My favorite kinda breakfast foods are the hearty yums.  Y’know…anything that screams lots of cholesterol and high fat content.  Mmmmm.  When my parents were visiting this past weekend, I decided to be a good hostess and whip up a hearty, delish breakfast…and it was just that.  DELICOUS!!!!  This is definitely the kinda breakfast you wanna eat for dinner…and then leftovers for breakfast the next day…and maybe lunch too if you’re feelin’ really frisky ;)

PIONEER WOMAN’S BREAKFAST BURRITOS

1 lb. sausage {we used Jimmy Dean…HOT!}

1 bag frozen hash brown potatoes

2 red bell peppers, seeded & chopped

10 eggs

1 tsp. seasoned salt {we used Lawry’s}

black pepper, to taste

1/4 cup half & half

2 tbsp. chives, chopped

2 cups shredded cheese {we used colby & monterrey jack

1 lb. bacon, cooked & chopped

WOW.  I KNOW that this recipe looks like it reeks of effort, but y’all…c’mon.  The juice is worth the squeeze and it really isn’t that bad AT ALL!!!!  Pinky promise ;)

First you’ll wanna cook up the hash browns.  It’ll take just a bit, so if you’re a planner, cook these babies the night before so you won’t have to wait in the morning.  If you’re a last minute Larry like me {holla!}, then you can prep all the other ingredients while the browns are cookin’….multitasking, if you will :)

I’m gonna go ahead and say I tossed in a little Tony Chachere’s to the hash browns…my favorite seasoning :)

Next up, brown the meat, drain, and return to the pan.  Add the hash browns and bell peppers to the sausage and stir to combine.   Cook over low heat for about 5 minutes or so.  Can you smell the yumminess factor yet?!?!

In a separate bowl, crack the eggs and add the seasoned salt, pepper, and half & half.  Whisk to beat the eggs {lightly}.

Add the chives and cheese to the egg mix and stir to combine.  Now you’ll wanna pour this heavenly mixture OVER the sausage/hash brown mix.  Keep heat on low!

Stir the mixture gently with a big ol’ spoon or spatula.  Continue to cook until the eggs are set. {If you’re like me, you might be all, “what the heck is that supposed to look like??” and to that I would say, “trust me…you’ll KNOW!”} 

Right about now your place smells as heavenly as grandma’s kitchen on a Saturday morning.  Shoo.  Give ‘er a little taste and see if you wanna add some more seasoned salt or pepper.  I did. 

OH.MY.GAWH. 

Now…I forgot to mention that some good ol’ chopped bacon kicks this dish up a notch or two.  I can’t fry bacon to save my life, so I baked some the night before {line pan with foil, bake on 410 for about 20-25 minutes, or until crispy} and chopped it all up.  Thinking ahead points for me :)  Daddy & I thought that adding some jalapenos would be a nice touch, too! 

Try not to be too jealous of my fine China ;)

Another key to this dish is homemade tortillas.  Now don’t think I was makin’ those myself because I don’t have the slightest clue how to do that.  I got mine from Kroger and OH.MY.WORD.  I seriously can’t eat our Mexican dishes any other way than with homemade tortillas {spoiled…um, yes!!!} YUM!!

I seriously can’t say enough about this meal!!  SO dang good!!  And shockingly, it was even good the next morning for round 2!!!  I’m usually not one for eating leftover eggs, but we couldn’t let it go to waste…and I’m SO glad we heated it up for another serving…or two :)  PLEASE don’t let the number of ingredients scare you away!!  You’ll thank me…I promise!