When I was growing up, we had chickens, a flock of sheep and a goat or two. Our eggs were always fresh, many with double yolks.
Mom always shopped for produce from local farms or roadside stands, where the veggies would have been picked that morning. We’d either go into the fields and fill bags, or wait while the farmer brought back what Mom needed.
I remember sitting in her lap in back seat of the car, after our shopping sprees, eating a juicy, red tomato still warm from the sun. Nothing comes close to that memory.
You probably know from experience that produce purchased from a farm, or farmer’s market, that has been allowed to vine ripen is far superior in flavor to any store-bought produce. But more than that, if it comes from an organic farm that rotates crops and takes care of the soil, then there is an added blast of goodness!
So this is what I imagine a farmer might like to have for breakfast. The recipe makes about 6 servings.
Farmer’s Breakfast Casserole
3 c. shredded hash browns ¾ c. shredded Jack cheese
1 c. diced cooked Canadian bacon ¼ c sliced organic green onion (2)
4 omega-3 eggs, beaten 1-½ c. milk or almond milk
1 Tbs. organic tomato, chopped 4 button organic mushrooms, sliced
1/8 tsp salt 1/8 tsp. black pepper
1/2 tsp. dillweed Pinch of cayenne pepper
Lightly grease a 2 qt. square baking dish. Arrange potatoes evenly in the bottom. Sprinkle with cheese, bacon, green onions, tomato and mushrooms.
In a bowl, combine eggs, milk, salt and peppers. Pour egg mixture over potatoes.
Bake uncovered in a 350 degree oven for 40-45 minutes, or until knife inserted comes out clean.
Cool 5 minutes before serving.