Life

Cheese, egg and bacon brunch staple is a savory winner

The recipes for "Farmhouse Skillet" from "Lord Honey Traditional Southern Recipes with a Country Bling Twist" (Pelican Publishing) by Chef Jason Smith, puts together a blend of savory ingredients into an egg casserole that can be a winner on any brunch table.

Farmhouse Skillet

Serves 8-10

1 pound bacon, diced

2 cups cubed cooked ham

1⁄2 pound breakfast sausage, cooked and crumbled

1 small purple onion, diced

1⁄2 red bell pepper, diced

1⁄2 yellow bell pepper diced

10 eggs, beaten

1⁄2 cup heavy cream

1 20-ounce package frozen shredded hash browns, or tater tots, thawed

Salt and ground black pepper to taste

1 cup shredded Monterey Jack cheese

Preheat oven to 350 degrees Fahrenheit. In a very large cast-iron skillet (12-inch or larger), over medium heat, cook the bacon until crispy. Then add the ham and sausage and stir. Add the onions and peppers, and sauté for 5 minutes, always stirring. In a small bowl, whisk the eggs and heavy cream.

Stir the hash browns into the skillet, and add salt and pepper to taste. Cook for 5 to 8 minutes, until hash browns start to brown. Remove from heat. Add the egg mixture, top with cheese, and bake for 20 to 25 minutes or until bubbly and cheese is melted.