Today is the last day of February for 2024.
Hopefully it's the last day of our winter as well. Although, every day has been up and down weather, and yes, more snow yesterday.
Pioneer Woman at Heart
One Flourishing, Frugal and Fun Family!
One family learning to live off the land, cut back on expenses, and to live a simpler and a more self-sufficient lifestyle.
"Eat it up,
Wear it out,
Make it do,
Or go without."
~A Pioneer Sampler, by Barbara Greenwood~
Today is the last day of February for 2024.
Hopefully it's the last day of our winter as well. Although, every day has been up and down weather, and yes, more snow yesterday.
Temperatures remain cold here - 3°F with a wind chill of -15°F this morning.
I follow the blog Mennonites Can Cook, and they recently shared a recipe for Brunch Pie. I can easily get distracted with new recipes, or they can inspire me to use up what I have (so I did).
I used canned mushrooms (we do need a lot of that vitamin D in the winter). I need to dehydrate more next winter.
Although the sun was shining for a few days, I'm not always out in it long enough.
I decided to try it next, but I swapped out the frozen hashbrowns with frozen rutabagas, that I froze last year.
Also, from the freezer, I used my garden green onions, (I had fresh bell pepper) and added frozen and cooked watercress greens and a pinch of homemade fire powder. Hot peppers are a good source for a lot of goodness for our health.
Not to forget about all the condiments I canned last year, we topped the breakfast with some home canned cowboy candy too.
We added a side of fruit.
Brunch Pie with a Twist © Jan 2024 by Kristina at Pioneer Woman at Heart
I have baked eggs in the oven on a sheet pan previously, but I wanted to make scrambled eggs for easier breakfast sandwiches. I also wanted them in the freezer for a quick breakfast, or if we had company (aka kids).
I did some research on time, temperature, size of pan, etc.
I decided to go with 18 eggs, a 12 x 17 inch sheet pan (jelly roll pan), and parchment paper.
Tip: Spray oil onto the pan, line with parchment paper, and spray again. You will want 15 inch wide parchment paper, or your eggs may go under the parchment in the sides or corners. I used my 12 inch paper and it went under one corner just a bit.
Preheat Oven to 350°F, bake 15-17 minutes or until eggs are no longer jiggly in the center. It does take a much steady hand to put this in the oven without spilling it. I may use a smaller pan and 12 eggs next time.
I can cut 12 servings this way and freeze them for future sandwiches, or make the entire sandwich, wrap in plastic wrap, then foil, and then into a freezer bag (or airtight container). I have not tried this yet with freezer paper, but if you do, let me know if that works as well. It will last up to 3 months in the freezer, according to my research.