What a wonderful way to start the morning by thanking the Lord for all we have here in downtown Savannah, GA. Our day begins with a mid morning breakfast at the Green Palm Inn complete with great company excited to explore our fair city. Each guest sits down to an individual frittata, fresh fruit, sizzling sausage and home made biscuits. Orange juice and coffee round out the menu. Completing this special mornings’ happenings are the fabulous stories from each guest before any exploration begins in our historic city. Now what more could I be thankful for this year? Great new friends spending time with us at the Green Palm Inn in downtown Savannah. Thank you Lord!!
1/2 #bacon or sausage, 2 cups shredded potatoes( I use simply potatoes), onions diced, 8 eggs, 2/3 cup milk, 2 cups shredded sharp chedddar cheese, salt, pepper,garlic, red pepper flakes and rosemary to taste.
Serves 8 people
Saute your bacon or pork sausage until fully cooked. Remove meat from pan and use the drippings along with olive oil to cook your onions and potatoes together. Add the pork back to the pan. I use individual gratin pans for this recipe. Spray your container with a cooking spray liberally so your eggs will come out after cooking easily. Into the bottom of each dish spoon the egg/onion and meat mixture. Top with cheese, dividing among all 8 dishes. Next mix your eggs, milk and spices. Pour this egg mixture over all. Cover with plastic wrap and refrigerate over night. In the morning, remove cover and place a small piece of parsley garnish on top of egg. Bake 350 degrees for 30 minutes. Remove from oven and let sit for about 1-2 minutes. Flip upside down onto your hand and flip again so egg is right side up on plate. (It is easy if you sprayed the dish well. You just need heat resistant hands that you will develop after making this dish several times.)