Hash browns topped with pancetta, peppers, onions, and broccoli, sprinkled with cheese and finished with eggs. I’ve got your all-in-one breakfast right here.
Have you all been enjoying Brunch Week this week? It has been an amazing week so far of delicious brunch recipes that have had me drooling on my keyboard every day.
Let’s not take that statement out of context, mmkay? I prefer to not sound like a complete loon.
In case you missed Monday’s Banana Bacon Pancakes and Wednesday’s Springtime Sweet Rolls, this week I am joining my friends Susan, Terri, and 30 other bloggers for a week-long brunch celebration. We kicked things off on Monday with a fantastic giveaway from 11 incredibly generous sponsors (hurry, there is still time to enter to win!) and are bringing you mouthwatering brunch recipes every day through Mother’s Day.
Truly, you have no reason not to make Mom the biggest and best brunch around this weekend.
Today we are backing away from the sweet brunch items and moving into the land of the savory. Breakfast skillets are one of my very favorite things to order when I go out for brunch – I have a hard time deciding if I want eggs, potatoes, something cheesy, something veggie-filled…I basically just want all the things. Breakfast skillets totally allow me to go without making any decisions before noon and get everything I want out of
Breakfast skillets are enablers.