Spring Break II

Since I’ve been on break, I going to post a previous successful meal plan, which I refer to as “breakfast for dinner”. The meal consisted of hash browns, scrambled eggs (with spinach and mushrooms), fruit salad, pancakes (with clove glaze instead of syrup), and jelly doughnut cupcakes.
The most difficult thing about doing this meal is that everything is prep-intensive, but quick to cook and is served hot. The best plan is prep heavily beforehand– slice mushrooms, shred potatoes, mix batter, etc. as the batter and other ingredients can even chill for an extended period of time. When I made this, I made the mistake of cooking as I went. This wasn’t a big problem– I was able to keep the hash browns and pancakes warm in the oven– but it’s a lot smoother to have everything ready and then have a cooking frenzy.

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