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UTAH BREAKFAST BAKE

September 28, 2015 Megan O'Block

The food out West is somehow different from what you might see on menus in the East.  I was hiking in Utah recently and found I was eating heartier and healthier.  This breakfast bake was served in a piping hot cast iron pan with roasted potatoes on the bottom, shredded monterey jack cheese melted on top with red kidney beans and a scoop of delicious guacamole.  On top of it all were 2 perfectly poached eggs.  Somehow knowing I would be climbing mountains afterwards, I had no trouble eating "most" of my dish.

← GINGERCOWGIRL SUMMER SALAD →

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