We talk about it a lot – breakfast…waking up and fueling your body with a quality meal sets the stage for the day – and there is a great connection between good nutrition (including breakfast) and physical activity with improved academic performance among kids. Sometimes, rather than just talking about breakfast, it’s fun to see what other people eat and how the meal works into their daily routine…like dairy farmers…what do they eat for breakfast?
We caught up with Trent and Holly Bown – dairy farmers in central Utah to find out what a typical (and special) breakfast looks like for their family. Here’s what they had to say…
TRENT: “As far as my typical breakfast, as much as I would love for it to be pancakes and eggs with bacon, its not. It’s usually a bowl of cereal with a tall glass of milk. Getting three kids ready for school and out the door by 7:00am has diminished my breakfast time, but at least I’m still getting the milk in right?”
Even though Trent doesn’t have loads of time in the morning, he still manages a breakfast packed with energizing carbohydrates (cereal) and protein (milk) that keeps his body going until lunch.
If they have time, Holly whips up this hearty egg dish for her family. She says, “This a recipe that I use sometimes that we really like. It could be made in a dutch oven, or you can cook it in a crock pot over night.”
Overnight Breakfast Casserole
- 6 slices bacon (but we usually use a whole package) / or 1 lb of sausage
- 1 onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 clove garlic, minced
- 1 (2 pound) package frozen hash brown potatoes, thawed
- 1 1/2 cups shredded Cheddar cheese
- 12 eggs
- 1 cup whole milk
- 1 teaspoon dried dill weed
- salt and ground black pepper to taste
Spray the inside of a slow cooker with cooking spray. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
Spray a skillet with cooking spray and place over medium heat; cook and stir onion, red bell pepper, and garlic until onion is softened, about 5 minutes. Stir potatoes into onion mixture. Spoon 1/3 the potato mixture into the slow cooker; add 1/3 the bacon and 1/3 the Cheddar cheese. Repeat layering with remaining ingredients, ending with cheese.
Whisk eggs, milk, dill, salt, and pepper together in a bowl; pour over ingredients in slow cooker.
Cook on Low, 8 to 10 hours.
It can be a bowl of whole grain cereal and milk or a hefty breakfast casserole, just remember to start your morning off with breakfast and give your brain and body energy to start the day!
Want more breakfast recipes? Check out our Pinterest Page