Vegetable-Bacon Breakfast (lunch-or-dinner) Bake

2# fresh or frozen vegetables

3 very large garlic cloves

1/2 lg. onion

1/3# bacon cut in small pieces

1/3c cornbread mix

3/4c-1c fresh grated Parmesan cheese

2T dried parsley

2t chili powder or chili-lime seasoning

          1t Himalayan pink salt

6 eggs

1/2c half & half

1T white vinegar

3T bacon grease

Chop the vegetables and let them sit together in a large bowl to blend their flavors.  Fry the bacon, until nicely brown and crispy.  Move it to one side of the pan, prop the pan up on a thin piece of metal so fat runs the other way.  Meanwhile, combine all the dry ingredients in a medium bowl, whisking to blend.  In another medium bowl, combine eggs, half & half, vinegar and slightly cooled bacon grease.  Stir this into the dry ingredients.  Pour this batter over the vegetables, combine and pour into a buttered 9"x13" glass baking pan.

Bake at 350° for 40 minutes, then turn oven off and let 'rest' in the oven an additional 10 minutes.  Ahhhh, your whole house will smell like early morning at a Bed and Breakfast!  Cool slightly, cut into squares and serve.  This keeps very well, covered-in-the-pan, refrigerated, for several days.  It's easy to pack for meals-on-the-go and heats up well in the microwave or toaster oven. . .Lin