This is a simple breakfast with just a few ingredients. It goes together very quickly. It can be easily customized. Simply changing one ingredient can radically alter the dish.
The croissants bring a buttery sweetness and the Swiss cheese is nutty and sweet, which are nice contrasts to the savory sausage, green onions, and Parmesan.
On the average West Coast diner breakfast menu, the Denver Omelet, also known as the Western Omelet, is a common item. It’s made with red and green bell peppers, onion, ham, and cheddar cheese, and has been one of my favorites for as long as I can remember. So, how to make one in camp […]
I love apple fritters. They are one of my favorite donuts. If you also love apple fritters, you will love these pull-aparts. Little bits of apple tucked into warm chunks of cinnamon pastry, buttery and sugary, and slathered in frosting. What’s not to love!
These are so good. When we made these for the first time, they disappeared in about 5 minutes. They are best hot out of the oven while the cheese is still gooey. I’m not sure how they taste cold or reheated because they never last that long. Make sure you serve them with warm marinara […]
This recipe breaks from the traditional shepherd or cottage pie in that it uses shredded potatoes instead of mashed potatoes for the topping. But if you wanted to go the more traditional route, you could top this one with a mound of mashed potatoes. Either way, it’s yummy.