It’s rare that both of our kids are in San Diego at the same time. Kyle is 26 and lives in Portland, OR and Ally, 24, lives in New Orleans. But a couple of weeks ago, they were. And, really, there’s nothing that makes me happier.
Kyle’s visit was really brief…basically stopping here on his way to and back from La Fonda (in Baja, Mexico) for his bachelor party weekend. (Oh yeah, did I mention? Kyle and Calla are getting married! In TEN days!!! 10 days!! In Sonoma. At the White Barn at Oak Hill. OMG! So excited!!!)
Ally is here, off and on, for a longer stretch before the wedding. I picked her up at the airport after she had been in Mexico City for two weeks and she and I drove to LA for Calla’s shower/camping/hiking/fair maiden weekend. Then we came back. Then Kyle was here. Then Kyle went to Mexico, then back to Portland.
Then Ally left for a week to teach drumming to 7 to 9 year old girls at the Bay Area Girls Rock Camp (how cool is that?) And now she’s back. And her boyfriend Jackson will be here. And then we’ll all leave for Sonoma for the wedding. Kyle and Calla’s wedding!!!! In 10 days!!
Okay, I was going somewhere food-related with this. Right. Wake-Up Casserole. One of our favorite weekend breakfast dishes when they were younger and still living at home was Wake-Up Casserole. It’s got everything you want for breakfast – eggs, potatoes, cheese and bacon (or ham) all in one dish. It’s super easy and super delicious. The recipe was in the Food section of the Union-Tribune many years ago. I’ve since lost the original recipe, but, really, its so easy, I could basically make it just from memory. Though I did look it up online, just so I could get a more accurate idea of the quantities so I could share. I found it at allrecipes.com (And you know what? I really did do a pretty good job of memorizing it.)
So they were both here on the Friday morning before Kyle left for La Fonda. I made Wake-Up Casserole. Everyone was happy. Especially me (and it didn’t have anything to do with the casserole)!
(adapted from the U-T via my memory and allrecipes.com)
8 frozen hash brown patties
3 cups shredded cheddar cheese
10 slices cooked bacon, crumbled, from one of those 2.1 oz packages of fully cooked bacon (or you can use fully cooked ham, diced, if you prefer)
3/4 cup milk
1/2 teaspoon salt
1/2 teaspoon ground mustard
Preheat oven to 350°. Grease a 13×9″ baking dish. Place hash brown patties in a single layer on bottom of dish. Sprinkle with cheese and bacon (or ham).
In a bowl, beat eggs, milk, salt and mustard. Pour over cheese and bacon (or ham).
Cover dish with foil and bake for 45-50 minutes. Uncover; bake 10-15 minutes longer until edges are golden brown, eggs are set and a knife inserted near the center comes out clean.