Badger Common’Tater December 2017 Issue
Wake up to a Farmer’s Breakfast Bake
Ali Carter
Column and photos by Ali Carter, Wisconsin Potato Growers Auxiliary
We tend to host quite a few out-of-town friends and family here at the Carter house. We all enjoy the company since it gives each of us precious time to reconnect with our loved ones and catch up on all the little pieces of life that aren’t easily shared when not face-to-face.
With the comings and goings of overnight guests, I have developed some quick go-to recipes that will feed our hungry crew, but not keep us tied to the kitchen preparing meals.
This Farmer’s Breakfast Bake is one of our favorites for the morning meal. The bake is hearty and filling, especially good for the chilly winter months in Wisconsin.
Plus, it’s not a finicky recipe. What do I mean by that? Well, I mean that it allows you to have some flexibility.
While I may love the combination of sausage and ham, you may choose to add bacon instead … go for it! Don’t like green onions or basil? Feel free to ignore that part of the recipe. Only have cheddar cheese on hand? Great! Toss in that shredded cheddar instead of the mix of Monterey Jack and Colby.
And, best of all, you have the choice to either prepare this bake an hour or so before you plan to eat and then place it into the oven right away, or you can layer everything into the baking dish in the evening and tuck it away in the fridge overnight to be baked in the morning.
Nothing finicky and lots of flexibility!
