Dear Loving Family of Mine,
I’d really like a break from cooking on Mother’s Day this year. And I’d like to spend the day with you, if you don’t mind. I figure I work pretty hard all year long to be a good wife and mother, so here’s what I’d like my Mother’s Day to look like this year. I’d like to wake up in the morning and crawl out of bed whenever I feel like it. And I’d like a bit of pampering… all day long. First, I’d like to eat breakfast that has been prepared just for me… in my own kitchen. Something like this Green Chile, Bacon and Cheese Egg Bake
Then I’d like to watch a movie in my pajamas with my family snuggled on the couch beside me. Maybe I’ll choose a chick flick, maybe not. Next I’d like to go for a walk on the beach. A vigorous, long “exercise” walk to walk off that breakfast that was prepared for me. After showering at home, I’d like to relax and read my book, outfitted in yoga pants and an oversized sweatshirt. Perhaps I’ll take a nap too. Let’s meet up again later in the afternoon.
Lounging by the pool in the late afternoon sounds like a nice idea, unless we’re meeting up with friends. I should like to have a little Happy Hour with my favorite wine, ready and chilled. A few nibbles to accompany my wine would be nice.
If I were to choose a lovely dinner it would be something on the grill… something summery and fresh and light. Maybe even just grilled chicken or salmon to top mixed greens. Let’s go for a walk in the neighborhood after dinner. We’ll talk about our cross-country road trip this summer and all of the fun plans we have. It probably doesn’t seem like a very exciting day to you… but it’s the kind of day that I want… a day to chillax… just a little. That’s my ideal Mother’s Day.
Happy Mother’s Day weekend to all of those hard-working Moms out there– hope you get a day of relaxation (like me!) And a delicious breakfast, like this one.
P.S. Note that I prepared the recipe in a smaller dish than indicated in the recipe. I cut the recipe in half and used an 8×8-inch dish.
Yield: 8 servings
Prep Time: 15 min
Cook Time: 35 min
Two 4-ounce cans diced green chiles, squeezed dry
12 ounces grated sharp cheddar cheese
4 large eggs
3 cups milk
1 cup all-purpose flour
1/2 teaspoon salt
8 strips of bacon, cooked and crumbled
1. Preheat oven to 350 degrees F. Spray a 9x13-inch dish with nonstick spray.
2. In medium bowl, mix together the chiles and cheese. Gently spread into the prepared dish.
3. In a medium bowl, whisk together the eggs, milk, flour and salt. Pour over chiles and cheese. Sprinkle the bacon on top.
4. Bake 40 to 45 minutes until or until bubbling and the eggs are cooked through. Test with a toothpick to come out clean.
*Try using a combination of cheddar and jack too.
*If you'd like, you can cut the recipe in half and use an 8x8-inch dish, as pictured.