An Ode to Breakfast

Smell that bacon cookin' sizzle,
Whisking eggs and biscuits rise,
Hear the fresh-brewed coffee shout
Awaken, all! Make-fast! Arise!

Waffles hiss and spit and sputter,
Flapjacks jumping, golden brown.
Last night's spuds turn this morn's hash,
OJ gulping, going down!

Who to greet this dawny feast?
Scratchy faces, droopy lids!
Who to crunch and slurp and chew?
Sunny mommies, screaming kids!

"Hail!" to all who work the dark!
"Hooray!" for breakfast makers all!
"Huzzah!" to those who prep the course!
The greatest meal, big or small!

Breakfast Casserole of Champions
Based on Cyleen Friman's Breakfast Casserole

15 Stale Pop-and-Bake Biscuits
1/2 med. Onion, roughly diced
1/2 lg. Green Pepper, roughly diced
12 oz. Bacon, chopped
18 Eggs
1 cup Milk
1 teaspoon Dried Basil
1 teaspoon Black Pepper
1/2 teaspoon Salt
2 1/2 cups Cheddar Cheese, shredded

Cook the biscuits the day before and allow to go stale. Cut each biscuit into quarters.

Cook the bacon in a non-stick skillet. Drain the bacon fat (but leave a the pan lubed up), and sweat the onions and peppers over medium heat until translucent. Set aside to cool.

Beat eggs together with milk and seasoning. Add the biscuits, 2 cups of cheese, the bacon and vegetables and mix thoroughly.

Spray a 9x13" pan with cooking spray and dump in contents. Sprinkle the top with the remaining cheese. Cover, and refrigerate overnight or for at least 8 hours.

Cover with foil (sprayed with non-stick spray on the food side) and cook in a 375° oven for 40 minutes. Remove foil and cook for 20 more minutes or until firm and cooked through.

Let the casserole rest for 5 minutes before cutting and serving.

Makes 15 servings, 8 points per serving (when made with low-fat cheese). This recipe can easily be halved, but you'll have to adjust the cooking time for a smaller casserole.

P.S. - Maybe I should have titled this post "Ode to Bad Poetry"...