Busy Weekend

I just looked back at last weeks post and I was busy with company and this week it is the Train Show and setting up my daycare to convert to Montessori learning starting Monday! It really never does end does it? Anyways I managed to sneak in a new recipe for you all to try. It's a variation on a breakfast that my good friend Camilla cooked up for us last year in May. We were meant to have it for breakfast today but we slept in and had to hurry out the door to the Train Show this morning. I can't wait to have the leftovers for breakfast tomorrow morning hopefully it will give my husband some extra confidence as he gives the opening prayer at Stake Conference tomorrow in front of roughly 500 people! I am attaching a post supper picture as I forgot to take one while I am also simultaneously making mini banana loaves for next week! Happy Weekend all!

Cammy's Farmer's Market Skillet

4 eggs, whipped
1/2 aged white cheddar
1/3 red bell pepper, diced
1/3 green bell pepper, diced
1/4 red onion, diced
2-4 red potatoes (depending on much you like) diced
1 tomato, diced
4 links Gluten Free Splolumbo's maple breakfast sausage

1. Preheat oven to 350F
2. Fill the bottom of a medium sized frying pan with about 1/4 inch of water add your sausage links and cook till water disappears, then chop you sausage into bite size pieces and set aside.
3. Add your potatoes to the bottom of your skillet or pan.
4. Then layer your peppers and onions evenly over top.
5. Add your tomatoes and cooked sausage.
6. Add your cheese to your whipped eggs, stir until combined you can add maybe a 1/4 cup of rice milk you would like your egg mix to be a little more creamy.
7. Pour egg and cheese mixture on top.
   
8. Bake in oven for 40-50 mins depending on the size of your potatoes, poke one with a fork to check and see if it is cooked.

ALSO NEED TO MENTION THE WINNER OF LEMON DROPS SHOP CRAYONS IS TWIN MAMMA, THANKS TO ALL WHO PARTICIPATED!