Dinner for 3/30/21 for the Original Copy Officer Captain Family and OCS of 270,036

Simple Dinner with having a breakfast for you to just have a minimal options but, a large return on the food. I thought we could go lite for today and, tomorrow I'll have normal breakfast, lunch, dinner. Was thinking of doing something else.

Overnight Baked Oatmeal

Ingredients

• 2 large eggs, room temperature, lightly beaten

• 3 cups 2% milk

• 3/4 cup packed brown sugar

• 1/4 cup canola oil

• 1-1/2 teaspoons ground cinnamon

• 1 teaspoon salt

• 2 cups old-fashioned oats

• 1/4 cup dried blueberries

• 1/4 cup dried cherries

• 1/4 cup sliced almonds

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Directions

• In a large bowl, whisk together first 6 ingredients. Stir in oats, blueberries and cherries. Transfer to a greased 8-in. square baking dish. Refrigerate, covered, 8 hours or overnight.

• Preheat oven to 350°. Remove oatmeal from refrigerator while oven heats. Stir oatmeal; sprinkle with almonds. Bake, uncovered, until golden brown and a thermometer reads 160°, 40-50 minutes. Serve warm.

Nutrition Facts 1/2 cup: 331 calories, 13g fat (2g saturated fat), 54mg cholesterol, 364mg sodium, 46g carbohydrate (30g sugars, 4g fiber), 8g protein.

Sheepherder's Breakfast

Ingredients

• 3/4 pound bacon strips, finely chopped

• 1 medium onion, chopped

• 1 package (30 ounces) frozen shredded hash brown potatoes, thawed

• 8 large eggs

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 cup shredded cheddar cheese

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Directions

• In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.

• Stir in hash browns. Cook, uncovered, over medium heat until bottom is golden brown, about 10 minutes. Turn potatoes. With the back of a spoon, make 8 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper.

• Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes. Sprinkle with cheese; let stand until cheese is melted.

Sheepherder’s Breakfast Tips What do I do with leftover bacon grease? Save your leftover bacon fat in the fridge to use in a variety of ways. Try baking with it, adding it to ice cream or any of these other bacon grease ideas.Are there any variations I can make with this recipe? This top-rated breakfast recipe can easily be adjusted to suit your tastes. Feel free to use country pork sausage instead of bacon or make it vegetarian by eliminating the meat and replacing the ¼ cup reserved bacon drippings with oil or butter.Can I make this with more or less eggs? Yes, you can make this recipe with more or less eggs! Make as many wells in the potato mixture for as many eggs as you need. If you've got eggs left over, use them up in any of these egg recipes.

Nutrition Facts 1 serving: 354 calories, 22g fat (9g saturated fat), 222mg cholesterol, 617mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 17g protein.

Breakfast Skewers

Ingredients

• 1 package (7 ounces) frozen fully cooked breakfast sausage links, thawed

• 1 can (20 ounces) pineapple chunks, drained

• 10 medium fresh mushrooms

• 2 tablespoons butter, melted

• Maple syrup

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Directions

• Cut sausages in half; on five metal or soaked wooden skewers, alternately thread sausages, pineapple and mushrooms. Brush with butter and syrup.

• Grill, uncovered, over medium heat, turning and basting with syrup, for 8 minutes or until sausages are lightly browned and fruit is heated through.

Nutrition Facts 1 skewer: 246 calories, 20g fat (8g saturated fat), 37mg cholesterol, 431mg sodium, 13g carbohydrate (12g sugars, 1g fiber), 7g protein.

Old-World Puff Pancake

Ingredients

• 2 tablespoons butter

• 3 large eggs, room temperature

• 3/4 cup whole milk

• 3/4 cup all-purpose flour

• 2 teaspoons sugar

• 1 teaspoon ground nutmeg

• Confectioners' sugar

• Lemon wedges

• Syrup, optional

• Fresh raspberries, optional

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Directions

• Place butter in a 10-in. ovenproof skillet; place in a 425° oven until melted, 2-3 minutes. In a blender, process the eggs, milk, flour, sugar and nutmeg until smooth. Pour into prepared skillet.

• Bake at 425° until puffed and browned, 16-18 minutes. Dust with confectioners' sugar. Serve with lemon wedges and, if desired, syrup and raspberries.

Nutrition Facts 1 piece: 178 calories, 5g fat (2g saturated fat), 144mg cholesterol, 74mg sodium, 23g carbohydrate (5g sugars, 1g fiber), 9g protein.

Mozzarella & Spinach Breakfast Casserole

Ingredients

• 1 pound bulk Italian sausage

• 4 cups frozen shredded hash brown potatoes, thawed

• 1 cup shredded cheddar cheese

• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

• 1/2 cup julienned oil-packed sun-dried tomatoes with herbs, drained

• 1 cup shredded part-skim mozzarella cheese

• 4 large eggs

• 3/4 cup 2% milk

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 2 tablespoons grated Parmesan cheese

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Directions

• Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 6-8 minutes; drain. Mix hash browns and cheddar cheese. Layer an 11x7-in. baking dish with half of each of the following: hash brown mixture, sausage, spinach and tomatoes. Repeat layers; sprinkle with mozzarella cheese. Whisk together eggs, milk, salt and pepper; pour evenly over top.

• Bake, covered, 35 minutes. Sprinkle with Parmesan cheese. Bake, uncovered, until bubbly and cheese is melted, 10-15 minutes. Let stand 5-10 minutes before serving.

• Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed.

Nutrition Facts 1 piece: 342 calories, 24g fat (10g saturated fat), 150mg cholesterol, 800mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 19g protein.