Cook with me: Breakfast

I make breakfast for dinner a lot.  Mainly because it’s quick and easy.  It’s filling.  It’s fairly cheap, and I can feed the whole family.  That’s not to say it isn’t a lot of work.  Making pancakes requires me to stand in front of the pan for each individual pancake, and by the time I finish serving the last pancake, someone is coming back for more.

 What I normally make is “Catastrophe” as they call it in Girl Scouts, or “Goop” as we called it when we were camping as children.  Goop, however, uses canned potatoes which I find to be totally disgusting.  Totally.


½ pound bacon

1 onion, diced

1 bell pepper, red, diced

7 large eggs

4 medium potatoes

1 cups Pamela’s Products Gluten Free Pancake and baking mix

1 cup milk

2 tbsp melted butter

Salt and pepper to taste.

In medium bowl, Mix 1 egg, melted butter, 1 cup milk and 1 cup of Pamela’s until not lumpy.

 In small bowl, crack 6 eggs and beat until mixed.  Ad 1 tsp of salt, if desired, and 1 tsp of pepper.  Adding salt prior to cooking eggs helps them not get tough.

 Pierce skin of potatoes and microwave until done (I have a potato button on my microwave).  Remove, peel, and chop coarsely.

 Fry bacon in large skillet, remove bacon when done to your liking to drain on newspaper or paper towels.

 Drain fat from skillet leaving about 1 tablespoon.  Toss onion and bell pepper in skillet.  When onion begins to soften, add chopped, cooked potatoes.  Cook until potatoes and onions are done to your liking.  I like them to be brown.  Crumble bacon into the potato, onion, pepper mixture.  Poor eggs into mixture and stir continuously until eggs are almost done cooking.  Turn off heat and allow to cook in residual heat.

 Poor ¼ cup of pancake batter into nonstick skillet. Tilt pan to swirl batter around.  When bubbly all over, flip.  Cook an additional minute.  Remove and serve immediately, rolled,  with butter and sugar, or butter and maple syrup, or top with sliced fruit.  These are THIN pancakes because my kids prefer thin pancakes rolled up.  You can adjust the amount of milk to make thicker pancakes (try ¾ cup of milk).


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