Lent Recipe: Breakfast for Dinner
This week's meal is a classic. Nobody doesn't love breakfast for dinner. Have fun and make this your own, because we know you all have your breakfast favorites! If you need some ideas, here's what we did:
1 dozen eggs
1/2 lb bacon (but more bacon is always better)
1/2 lb maple breakfast sausage links
1 box of pancake/waffle mix
- vegetable/coconut oil
- maple syrup
- 2 Tbsp butter
Cook the bacon and breakfast sausage however you prefer, in a skillet on the stovetop or on a large baking sheet in the oven. When bacon and sausage are done, transfer them to a baking dish or baking sheet, making sure it is not too crowded, but that there is some overlap. Crack the eggs into the empty spots in between the bacon and sausage. Bake at 375 for 10-15 minutes, or until the eggs look cooked through. Top with hot sauce, gravy, or whatever else you please!
For pancakes or waffles, follow the instructions on the package of whatever mix is your favorite. Drown them in maple syrup and enjoy!
Be sure to catch our weekly Lent Devotional on the RHC app.
Photos by Rachel Lyn Photography
Styling by Rowena Day