So it's not really dinner for breakfast. It's just taking an idea from dinner and transforming it into a breakfast dish. This is Breakfast Stuffed Peppers with a Potato Hash. And it was good.
BREAKFAST STUFFED PEPPERS
4-5 bell peppers
1/2 C ham, chopped
1/2 C shredded cheese, any flavor
Eggs (one to two per pepper, depending on the size of the pepper)
Preheat the oven to 375 degrees. Lightly oil the peppers and roast them, about 10 minutes. If they won't stand upright, place them in a regular or large muffin tin. When they start looking like they are softened, pull them out of the oven. Divide the ham and cheese among each pepper. Crack one or two eggs into each pepper and season the egg with salt and pepper. Cook about 15 minutes or until the egg whites are done and yolks are at the desired consistency. Serve with Potato Hash.
3 large potatoes, diced
2 serrano peppers, chopped
3 green onions, chopped
2 cloves garlic, minced
Salt & pepper, to taste
Heat some peanut oil in a large skillet. Cook all the ingredients until the potatoes are at the desired consistency, either soft or browned and crunchy. Drain on a paper towel and season with salt and pepper.