This morning I made a big breakfast! But then I sent it all out the door.

Shane and Liam went to a farewell brunch for some missionaries who are leaving the field to work somewhere else in the world. Dane and Arel are still getting over some flu bug so Heidi and I stayed home with them. But I had agreed to make something for the brunch so I got up and went to town making a fruit salad of

Mangoes

Papaya

And Bananas.

As well as “Super Breakfast Casserole” (Sorry I forgot to take a picture…it turned out beautiful too!)

8 eggs

1 1/3 cup milk

1 cup shredded cheddar cheese

1 package bacon, browned (could also use sausage)

Approx. 2 lbs. cubed potatoes (boiled to cook them most of the way) – enough to fill a 9x13 in. pan.

 Line pan with potatoes.

Sprinkle drained chopped up bacon over potatoes.

Mix together eggs and milk and pour over potatoes.

Sprinkle with cheese.

Bake at 350 F for 45 -60 minutes.

Works really well to prepare the night before and bake in the morning!

 
This smelled so good when it came out of the oven. I think I may make another one to eat for supper or for a meal tomorrow.

While the oven was going I thought I’d use up some over ripe bananas to make:

 Our favorite Banana Bread

 Combine:

¼ cup oil

1/3 cup water

1 cup sugar

 Add:

2 beaten eggs

2-3 mashed bananas

1 tsp. vanilla extract

 Combine separately and add:

2 cups flour

½ tsp. salt

1 tsp. baking soda

½ tsp cinnamon

½ -1 cup chopped nuts, optional

Pour into a greased loaf pan. Bake at 375 F (190 C) for 45-60 minutes.

Serve warm slices with butter. Mmmmm!

Since we always have bananas around here I make this often with the over ripe bananas.

And I usually make a double or triple batch because we ALL love it so much that it disappears pretty quickly.