Cooking in cast iron, breakfast casseroles, and sunsets are just a few things I love about Texas.
Often, I think about the old days of cooking for 30 cowboys and watching them ride off into the morning sun. I greatly enjoyed seeing the love and pride they had for being able to cowboy on such beautiful land, and how proud and grateful to do what they do. I guess it’s moments like those, that shape a person.
Over the years, I have grown an appreciation for all things local. Maybe it’s just seeing the Texas pride in those cowboys or maybe it’s knowing I have so many friends who own their own local business. Either way, I’m much more inclined to support my fellow Texans these days.
If you don’t already know, we get a beef a year as part of our wages, which is typical for most ranch jobs so we don’t ever have to buy beef and even better, we know where our beef is coming from and how it was raised. We don’t have big farmers markets around here but I’ve always got my eyes peeled while in the local grocers, for locally grown produce. Now you can imagine, how tickled I was to see these Lone Star eggs at my Walmart store! “Laid by Texans, for Texans” The red, white, and blue immediately caught my eye and I just had to buy them! And of course it’s no surprise that they are extra large eggs, after all, everything IS bigger in Texas!
It was perfect timing that I found these eggs. The cowboys were about to start the works and they needed a hearty breakfast to get them through the morning. It was like old times, except I was feedin’ those proud Texas cowboys with Lone Star eggs, laid & gathered in our great Texas state. I was swelling up with pride the morning I made them a breakfast casserole. It was just like old times, except with a much smaller cowboy crew than in the past.
So here’s to breakfast, cowboys, and Texas!
- 2-3 large potatoes , diced
- Pinch of salt & pepper
- 8 crispy pieces of bacon
- 1 C shredded Colby-Jack cheese
- 2 TBSP scallions, diced
- 1 C thinly sliced red, orange, and yellow peppers
- 4 eggs, room temp (my new fave, Lone Star Eggs!)
- 1 TBSP vegetable oil
- ½ C whole milk
- 1 TBSP sour cream
- Preheat oven to 350 degrees. Treat skillet with oil.
- Fry bacon until crispy. Set aside.
- Fry potatoes until brown in cast iron skillet. Set aside.
- Put eggs, milk, and sour cream in a bowl whisking until everything is blended.
- Spread the fried potatoes to cover the entire bottom of the skillet.
- Begin to layer the crumbled bacon, and peppers over the potatoes.
- Pour the egg, milk, and sour cream mixture over the crumbled bacon and peppers.
- Bake at 350 degrees for 15 minutes.
- Remove from oven and put the cheese on top. Return to oven at 350 degrees for another 5 minutes.
- Check to see if the egg mixture is fully baked. If not return to oven after adding more crumbled bacon and peppers. Bake for an additional 5-7 minutes.
- Allow to cool slightly before slicing and serving.
Disclosure: Compensation was provided for my time & efforts to create this post. Opinions are my own, as always.