Hannah and Keagan’s Breakfast Skillets

1-2 eggs (per person)

Hash Browns or Fried Potatoes

Bacon

Veggies of choice: green pepper, onion, green onion, tomato

Garnishes of choice: cheese, black olives, sour cream, salsa, salt, and pepper

Prepare hash browns or fried potatoes. Bake bacon @350 for 10 min, flip and bake for 5-10 min. more. Chop up your veggies. Sauté veggies with a little bit of olive oil, or just keep fresh and toss on top.. Make eggs according to individual taste. Layer plates with potatoes, eggs, veggies, and garnishes. Mmmm. Hearty.

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Cheesy Bread Florentine (Buca di Beppo Copycat)

Cheesy Bread Florentine (Buca di Beppo Copycat) 1 large loaf of French bread 1 ¾ jars Alfredo sauce 1 T Dijon mustard ½ T olive oil 2 small garlic cloves, minced 3/4ish bag frozen chopped spinach, thawed and squeezed dry Tomato, de-seeded and chopped ½ c shredded parmesan 2 c shredded provolone (or Italian blend) Pepper to taste Preheat oven to 350 degrees. In a mixing bowl, combine alfredo, mustard, and pepper; set aside. Slice loaf of French bread down the middle. Place bread flat side up on a cookie sheet. In a hot skillet, add olive oil and sauté the garlic until tender and fragrant. Add spinach, alfredo sauce, and parmesan, stirring to mix well. Add tomatoes and remove from heat. Spread mixture evenly over the bread. Sprinkle with provolone cheese. Bake for 25-35 minutes. Slice and serve warm.

One Pan Cheesy Smoked Sausage and Pasta

One Pan Cheesy Smoked Sausage and Pasta 1 T olive oil 1 pound beef smoked sausage (links, sliced) ½ c. diced onion 1 T minced garlic ¼ t Red Pepper Flakes ½ t salt and pepper, each 2 c chicken broth 1 (14 oz) can diced tomatoes ½ c. milk 8 oz dry penne pasta 2 c shredded Colby-Jack cheese 1/3 cup chopped scallions, for garnish In a large pan (soup pot), add olive oil and heat over medium heat. Add onions and sausage. Cook for 5 minutes. Add garlic and all seasonings. Cook for 2 minutes. Add chicken broth, tomatoes (drained), milk, and pasta. Bring to a boil, lower heat, and cover for 15 minutes. Stir in cheese. Garnish with chopped scallions. (Also good with fresh or frozen spinach or kale. Frozen – add before boiling. Fresh – add just at the end to wilt it in)

Unstuffed Peppers

Un-Stuffed Green Peppers 1 T. olive oil 1 clove garlic ½-3/4 small onion 1-1 1/2 green bell peppers ¾ - 1 lb ground beef 1 (15 oz) can diced tomatoes 1 c. uncooked white rice 1 t. basil 1 t. oregano Freshly cracked pepper 1 ½ c. beef broth 1 (8 oz.) can tomato sauce 1 t. Worcestershire sauce Cheddar to top Mince the garlic and dice the onion and bell peppers. In heavy skillet, sauté the garlic and onion in olive oil over medium heat (2-3 minutes). Add the ground beef and cook until fully brown. Lastly, add the diced bell pepper to the skillet and sauté 3-5 minutes until they are slightly soft. Add the diced tomatoes and their juices to the skillet, along with the uncooked rice, basil, oregano, and some freshly cracked pepper. Stir well. Add beef broth and stir to combine. Place the lid on the skillet, turn the heat up to high, and allow the mixture to come to a full boil. Once it reaches a boil, turn the heat down to low and le

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