Wednesday, February 26, 2014

Breakfast Bake

This dish can be made with any sort of vegetables you have in your pantry.  I always have a half of an onion, or a green pepper lying around waiting to be cooked so this is a perfect way to use them up and it’s fun to come up with different combinations.  Make this for breakfast or as a side for dinner.

Breakfast Bake
Adapted from Skinny Bitch Ultimate Everyday Cookbook

            Olive Oil & a pat of vegan butter
1/2       onion, diced
1/2       red pepper, diced
2          garlic cloves
1/2       pkg. vegan bacon, diced or soy sausage chopped
3-4       potatoes, I used small yellow onions, diced and soaked in water
            kale, chopped small (couple hands full)
1/2       teaspoon thyme
pinch   rosemary
pinch   red pepper flakes
            salt & pepper
            vegan cheddar cheese for sprinkle on top
            hot sauce -  optional

Preheat oven to 400 degrees.

Once potatoes are dice, place in cold water until ready to sauté.

Heat the oil in a large sauté pan.  Add the onion and cook over medium-high heat until soft, about 3 minutes.  Add the garlic and cook about 1 minute.   Add diced vegan bacon and a pat of vegan butter.  Cook until the bacon starts to get crispy.  Add the red pepper and diced potatoes and cook for 5+ minutes.  Add seasoning and continue to sauté.

Pour mixture into baking dish.  Bake 30 minutes, or until the potatoes are soft.  During the last few minutes of baking, sprinkle the vegan cheese over the potato mixture and bake until the cheese melts.

Hit it with a bit of hot sauce if your feeling extra spicy!

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