Saturday, May 19, 2012

First Post

Hmm..first post. 
 Let's start with breakfast.

This morning I made a breakfast casserole for my fiance and I.  We have a BIG afternoon: going to the Cubs/White Sox game!  We needed some serious fuel.

After scouring my pinterest page searching for something other than scrambled eggs and toast...I came across these tiny mini muffin cups.  Awh, how cute!  Sadly, I would need to eat at least 20 of them to feel satisfied. Hm. What to do...
I started with four red potatoes, sliced thin.  I wished I had some frozen hashbrowns or AT LEAST a good grater....alas, my knife worked just fine.

So, I lined my little casserole dish with potatoes that I had seasoned with salt, pepper, and dried rosemary.  Then, I drizzled them with some extra virgin olive oil.

These guys went into a 450 degree oven for about 20 minutes.


I got some turkey bacon cookin up in the skillet. (I don't eat red meat, pork, most seafood...etc.  Basically, I will only eat chicken and turkey.  I AM dabbling in seafood these days...but I am finding I am quite picky.)

It was just my fiance, Dan and I (plus my 8X8 casserole) so I only used a half dozen eggs. Obviously, if you are entertaining alot of people, you'd need more eggs.
Then I had some fat free half and half on hand (that was not yet expired--what luck!) and I added probably about 2 good tablespoons.

These are what I used to season my egg mixture.  Now, I was TOTALLY wishing I had some asparagus or broccoli to throw in there...sigh.

Those potatoes felt like they were taking I washed some dishes. ;-)

Bacon is done and cooled! I tore it into bite sized pieces and threw it in with the egg.

FiNALLY the potatoes were done. I added in some reduced fat colby jack. Be as liberal as you wish.

On goes the egg!  The bacon was being a pain and didn't want to swim freely in the egg mixture.  I used a fork to distribute the bacon a little better.

Into a 350 degree oven for about 20 minutes (I checked it a buncha times.  Just make sure nothing is wigglin.)

Voila!  The eggs should appear springy and spongey.

I served it with a nice big hunk of homemade French bread, Louisiana Hot Sauce and ketchup.

DELISH! It was fabulous AND not too heavy.  The extra virgin olive oil on the potatoes made the pieces slide right out of the dish, too.

Like I said, I wish I had some great veggies to put in there.  And I could have done without the rosemary.

This dish is something I call Scrom.  You might have seen the following pictures around the internet:

A few years back, when I discovered this "om nom" craze...I started using it when I would eat something particularly, well, nom.  Soon, "nom" evolved.  If I ate something ESPECIALLY nom, it turned out to be "nombly."  Nombly evolved into the even more desirable, "scrombly" (which I think I created out of nom and scrumptious).  Then, one day...I must have eaten something SO amazing, all that came out was, "Scrom." 

So, scrom, to me is the utmost wonderful compliment I can give to a food.  If I say something is scrom, you KNOW it's good.

Sometimes, my fiance will say, "So, is it scrom?"  and I will reply with, "Meh, it's pretty nom, but not scrom."

Now, I know this sounds absolutely off the wall...but it's catchy! Try it, rate the next food you eat.  To say that something is scrom is quite fulfilling. :-)

If you try my recipe, PLEASE let me know what you think! I would love feedback and/or different things you add or take out.

Thanks for reading~

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