The name of this feature is "Dinner Tonight," which raised a problem when Sue Woodring sent in a recipe for one of her family's favorite breakfast dishes (the origin of which has been lost to the mists of time). But then we realized it wasn't a problem after all. Who doesn't like to eat breakfast for dinner?

8-10 ounces tater tots, enough to spread on the bottom of a casserole dish

1/4 cup butter, melted

6 pieces of bacon

1 1/2 cups onions, chopped (optional)

1/2 cup green pepper OR red pepper OR yellow pepper (optional)

3/4 cup mushrooms, sliced (optional)

4-5 eggs, beaten

1 cup milk

2 cups Colby OR Monterey Jack OR cheddar cheese, shredded

Preheat oven to 350°.

Place tater tots in the casserole dish and drizzle butter over them. Place casserole dish in the oven and cook until the tots are done, according to the directions.

Meanhile, cook the bacon, drain on paper towels, and chop. If you are going to use the optional onion, peppers, or mushrooms, put them in the skillet and cook in a little bit of the bacon grease until tender. Mix together the eggs and milk.

Remove the pan from the oven and add the optional vegetables, if using. Pour the egg mixture on top, spread the bacon on top of that, and put the shredded cheese over he whole thing.

Return the casserole dish to the oven and continue cooking 30-40 minutes until done.

-- Sue Woodring

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

First Published May 22, 2012, 4:00 a.m.