There is breakfast, and of course; breakfast for dinner. But on Sunday’s, there is breakfast for lunch, or what the ‘cool kids’ call “brunch”.
Wikipedia: A meal is not usually considered brunch if it is started before 10:30 am; such meals would still be considered breakfast. Typically brunch is had between 10:30 am and 2 pm, close to lunch time but still before. Brunch is usually eaten in the late morning.
Oh, and enjoy!
- 1/2 pound sliced bacon
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 12 eggs, lightly beaten
- 1 cup 2% milk
- 1 package (16 ounces) frozen shredded hash brown potatoes, thawed
- 1 cup (4 ounces) shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dill weed
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon.
- In a large bowl, whisk eggs and milk. Stir in the hash browns, cheese, salt, pepper, dill, onion mixture and reserved bacon.
- Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.