The Breakfast Skillet

I call this "The Breakfast Skillet" because you will use lots of skillets to make it! It's a pretty heavy meal- I mostly make it for dinner or rare special occasion breakfasts.

Below, I will list the ingredients I typically use without quantities...mostly because it doesn't matter how much you put in. If you like to eat a tomato like an apple...put in lots! If you like to eat an onion like an apple...please take a picture and email it to me (and also put in lots). I like to do this when I've got extra fresh produce and leftover ham/other breakfast meats I need to use.

Choose your meat (or combine!)

Diced ham

bacon

Sausage

Choose your veggies (I use everything I have)

Green pepper

Onion

Mushrooms

Tomatoes

Hashbrowns or tater tots

1 can cream of mushroom soup

Eggs

Cheddar cheese

Start with your potatoes--they usually take the longest. Either bake or fry them until done. While waiting for them to brown, begin to sautee veggies in one skillet. Once you get those going, heat meat in another skillet. When everything is about done, cook your eggs your favorite way.

When potatoes are finished, top or mix with cream of mushroom and veggies. When I make this for 2-3 people I usually use half a can COM total.

Top with meat, then egg, then cover with cheese. Serve with ketchup.

Enjoy the meal......then get hubby to do all those dishes!

Crepes

2 ½ c. milk

2 whole eggs (can use 3 egg whites as an alternative)

1 ½ Tbsp butter, melted

1 tsp vanilla

1 ½ c. all-purpose flour

1 tsp baking powder

½ tsp salt

Beat together wet ingredients until well mixed. Slowly beat in dry ingredients and beat until smooth. There may still be a few lumps, but we can't all be perfect.

Lightly butter a skillet and heat it to medium (important to get the skillet hot before adding mixture). Pour about 1/4 cup of batter onto skillet and rotate it out immediately for a thin crepe.

Burn/rip/ruin the first one? Probably means you did it right. I usually have to throw away the first one. You do NOT need to re-butter the skillet in-between crepes.

Top however you like! My favorite is Nutella, strawberries and bananas.

Martinelli's Ham

Ingredients:

1. Martinelli’s sparkling cider
2. Solid Ham – Not spiral cut.
3. Whole dried cloves
   
4. “Country Dijon” Grey Poupon mustard.
5. “Blonde brown sugar” or sometimes called “Sugar in the raw”

Cooking the Ham

1. Trim the rind off the ham.
2. Take a knife and make cross hatch cuts into the top. The cuts need to be about a quarter inch deep, and space an inch to an inch and a half apart.
3. Put a clove at each intersection between the cross hatch. Do not over-do the cloves because they can overpower the taste. Recommend a dozen at very most for a whole ham.
4. Put the ham into a baking dish that is just fits into.
5. Pour in a cup to a cup and a half of cider, until the dish is filled to about half an inch.
6. Put the ham into the oven at 325 degrees and bake for about 20 minutes per pound. For example, a 6 pound ham will cook for 2 hours.
7. Once done, put the ham onto a dish and throw the cloves away.

Glaze

1. Put half a cup of the cooked ham juice into a small pot.
2. Add 1 cup of raw sugar and mix together.
3. Add 1 heaping spoonful of dijon mustard into the mix and bring to a boil.
4. Once it comes to a boil the mix is done.

Pour the glaze onto the ham, slice the ham, and pour more glaze as desired.