Brunch is by far the best meal. Eating halfway between breakfast and lunch not only means a great combination of food, but you don’t have to wake up before 11 a.m. to enjoy it. In this recipe for Brunch Potatoes, the best items from both breakfast and lunch are united in celebration of the best meal of the day. Take a few minutes to whip up these bad boys, and eat them right out of the oven. I highly recommend fruit salad and a stack of Eggos on the side.
½ cup shredded cheese
4 strips bacon
3 tbsp milk
1. Preheat oven to 350. Cut potatoes in half and spoon out the center, leaving the skin and about ¼ inch of potato.
2. Bake skins for about 5 minutes or until crispy on the edges.
3. In a bowl combine eggs, cheese, bacon, and milk. Whisk together for about a minute.
4. Take skins out of the oven and fill each with egg mixture.
5. Bake for 12-14 minutes, or until the egg mixture starts to rise slightly.
6. Serve with sour cream or ketchup, and never go back to eating breakfast and lunch separately again.
Replace the bacon with MorningStar Farms Veggie Bacon Strips for a vegetarian alternative to this dish.
Get A Grip Smoothie
There aren’t many things worse than the studying-for-three-midterms daze. Okay, maybe the I-have-four-finals-in-the-next-two-days daze makes us a little wackier, but either way you gotta take a break at some point, right? Step away from the chemistry textbook and fix yourself an energy boost smoothie that will instantly bring you down from whatever studying-induced high you may be cursed with. If you’ve got some really mushy bananas, you really don’t even need a blender for this one.
1 very ripe banana (the mushier the better)
¾ cup yogurt
2 tbsp peanut butter
1. Mush bananas until they liquefy.
2. Add yogurt and peanut butter. Stir until the same consistency, or blend in a blender for 30 seconds.
3. If you’re really stressed about that upcoming exam, add a squirt of chocolate syrup.
4. Sip and relax for a few minutes before returning to the company of your highlighter, pen, and notebook.