Crustless Breakfast Pie


Recipe courtesy of Garfield…Recipes with Cattitude!

by Gooseberry Patch

Who doesn’t love breakfast for dinner?  It used to be one of our kid’s biggest requests when they were little (there is something indulgent about pancakes at 6 p.m., it’s like eating dessert first). This breakfast pie is easy to put together, just add some fresh fruit.  This is what Mark requested for dinner.  Enjoy!


2 cups cooked potatoes, diced
1-2 Tablespoons butter
1/2 cup onion, chopped
1/2 cup red or green pepper, chopped
2/3 cup cooked ham or crisply cooked bacon, diced
salt and pepper to taste
4 eggs, beaten
2 Tablespoons milk
optional-mushrooms, cheese, parsley

Full disclosure-I misread this recipe when I made it and used 1/2 onion and 1/2 red pepper, not 1/2 cup of each.  Your Breakfast Pie will probably hold together better than mine and it will look like you used more eggs than I did, if you stick to the recipe.




1. In a skillet over medium heat, cook potatoes in butter until golden, about 5-6 minutes (I fried the potatoes in the same pan as I fried the bacon, using some of the bacon grease and 1 Tablespoon butter).



2. Add onion and red or green pepper (and optional chopped mushrooms); cook until onion is translucent, about 5 minutes.  Remove skillet from heat; stir in ham or bacon, salt and pepper.




3. Spoon potato mixture into a lightly greased pie plate.




4. In a small bowl, whisk together eggs and milk.  Pour egg mixture over potato mixture.




5. Add the optional cheese and parsley.  Bake at 350°F. for 12-15 minutes, until eggs are set and center tests clean with the tip of a knife.  Cut into wedges.  Serves 4-6



















Green Bean, Potato, and Red Onion Salad


Recipe courtesy of Entertaining with the Sopranos

by Allen Rucker and Michele Scicolone 

published by Warner Books

I really thought that a book entitled, ” Entertaining with the Sopranos”, would be a piece of fluff with a lot of cast pictures.  There are a lot of cast pictures, but the recipe content is phenomenal.  I made this salad, Little Chicken Meatballs, Tomato Sauce, Antipasto Platter, Insalata Caprese, and Bow Ties with Fresh Tomatoes and Mozzarella out of this book as part of our daughter Danielle’s Confirmation dinner.  This is a great salad to make in the summer when green beans are plentiful.  Make it in the morning, before it gets hot, and then it can marinate in the fridge all day. It is also nice for picnics because you don’t have to worry about mayo.  You’ll notice that my salad looks a little different from the recipe, I didn’t feel like making a trip to the grocery store.  This salad really is better though with a red onion and capers, and a glass of Chardonnay.   Enjoy!


1 1/2 pounds green beans, trimmed


4-6 medium Yukon Gold or red-skin potatoes

2 tablespoons chopped fresh basil or flat leaf parsley

1/2 cup olive oil

4 Tablespoons red wine vinegar

freshly ground pepper

2 Tablespoons capers, rinsed and drained

1 medium red onion, thinly sliced



1. Bring a large saucepan of water to a boil.  Add the green beans and salt to taste.  Cook until the beans are tender, about 8 minutes. Drain the beans in a colander and cool them under cold running water (I cool them in an ice bath).  Drain and pat dry.  Cut into bite-sized pieces.

2. Bring a large saucepan of water to boil.  Add the potatoes and salt to taste.  Cook potatoes for about 20 minutes, check with a fork for doneness.  Drain and let cool.  Peel potatoes (optional), and cut into cubes.

3. In a large bowl, whisk together the oil, vinegar, and salt and pepper to taste ( I usually add about 1 Tablespoon of minced garlic).  Stir in the capers.  Add the green beans, potatoes, and onions and toss well.  Serve at room temperature.  This salad is equally good made using Italian dressing.