Breakfast In A Jar

Have you ever tried one of those Just Crack An Egg breakfast cups? I haven’t until recently and I’ve got to say, it’s pretty tasty. This is my version of one of those. It has fluffy scrambled eggs, potatoes, bacon and cheddar cheese all served in a handy jar. They are super easy to make and the microwave does all of the cooking so these are done in less than 2 minutes. These are perfect for those busy weekday mornings when you want a satisfying breakfast, but don’t have a lot of time to spend in the kitchen.

Everything can be prepped in advance and stored in the refrigerator for 3 to 4 days. I used frozen diced potatoes and just thawed them out by heating them in the microwave. The bacon you can cook ahead and crumble or use the prepackaged real bacon pieces. I have found that either one work well. The ingredients are layered in small glass jars so all you have to do is grab one, crack an egg into it, stir and microwave and you are on your way to a yummy breakfast. If you don’t have small glass jars, you can store the ingredients in zip top bags. Just dump them into a microwavable container and add in the egg when your are ready to eat.

Another great thing about these tasty little jars, is that you can customize them to you liking. You can add ham, peppers and onions. If you like your veggies a little softer, just sauté them a little during the prep time. Whatever you choose, you can enjoy a delicious breakfast in minutes.

So pull out those glass jars you have stored in the pantry and read below to see how to make your own.

Here’s What You Need:

This is for 1 breakfast jar

*1/3 cup frozen diced potatoes thawed

*2 slices of bacon cooked and crumbled or 2 TBS real bacon pieces

*1/3 cup shredded cheddar cheese

*1 egg

Place the potatoes at the bottom of the jar, then add in the bacon and cheese.

Crack the egg into the jar.

Stir well to combine the egg with all of the ingredients.

Place in the microwave and cook for 40 seconds. Stir and cook for an additional 30 to 40 seconds or until cooked through. The glass jar will be hot so use caution.

*Note*

Depending on your microwaves wattage, cooking time may vary.

Cool slightly and serve.

Enjoy!

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Cheese Toast with Bacon

Original Date: April 21, 2020 Revised Date: April 15, 2023

When I was a little girl, my mom would often make me cheese toast. It was something simple, but something I looked forward to. There was something comforting….not to mention down right tasty….to eating a slice of buttered bread with a slice of cheese (it was always American cheese at that) that had been toasted until the cheese turned all melty with those little brown edges.

To this day I still make it for myself from time to time. I say for myself, because hubby doesn’t quiet get the idea of cheese toast. Who can resist melted cheese on crispy toast? Not to mention there are so many different variety of cheeses that would make it even more tasty. I did revamp that humble, bring-me-back-to-my-childhood treat by making what I call grown up cheese toast. I like to switch out the sliced bread with something a little sturdier such as sourdough or a semolina bread that has been coated in butter. I added bacon….yes bacon….then top it with a blend of cheddar and Colby Jack. It’s all placed under the broiler for a few magical minutes that turns that toast into bread that is crispy around the edges, but soft on the inside and that glorious cheese blends together and melts to cover the bacon like a hug. This cheese toast is definitely something to sigh about. I know I do every time I take a bite.

I do still enjoy that same simple cheese toast that I loved as a kid. But I admit, I do love this version as well. So no matter when you choose to make some cheese toast, whether for breakfast, brunch or any time of day as a treat, you can use any kind of bread or cheese that makes you sigh with that same swoon worthy guilty pleasure.

So go grab your favorite cheeses and read down below to see what you need to make your own.

Here’s what I used:

* bread, any kind ( I used semolina) sliced to your desired thickness

* spreadable butter

* 2 slices of cooked bacon per slice of bread

* grated or sliced cheese; I used grated a cheddar Colby Jack blend

*parley (optional)

Preheat the broiler.

Spread some butter onto the bread.

Place bread slices onto a baking sheet.

Place the bacon slices onto the buttered bread.

And lastly, layer on the cheese.

Place under the broiler for about 5 minutes or until cheese is melted and bread is toasted. Just stay close by to watch that the bread does not burn.

Sprinkle with parsley and serve.

Enjoy!

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Bacon Egg and Cheese Breakfast Sandwich

This has everything you love in a breakfast sandwich. There’s crispy bacon (4 pieces to be exact), fluffy scrambled eggs, lots of melted cheese and topped with a Dijonnaise sauce, all in between buttery toasted bread. This is one hearty, soul satisfying breakfast sandwich.

You guys know how much I love breakfast and I love a good variety, but I think this has become one of my favorites to start my day. I didn’t want this to be just another bacon egg and cheese sandwich. I wanted it to be filling and tasty. It has double the bacon, which is a must for bacon lovers like myself. The eggs are soft scrambled with dill. The dill truly adds another flavor to the eggs, but feel free to leave it out if you don’t care for it. There is also the cheese. There’s not just one slice of cheese….nope, can’t stop at just one slice….Colby Jack cheese is layered in for that gooey, swoon worthy cheese pull. I love mayo and mustard on a good egg sandwich so I combined the two to add yet another flavor to this breakfast delight. Then there’s the bread. The bread is slathered with butter on both sides then heated in the pan until the cheese is melted and the bread is toasty and crunchy.

Just look at that glorious, mouthwatering beauty. How can you resist that?

This sandwich is also great for if you’re on the go. Just cut this baby in half so you can grip it with one hand, wrap it up and you have a delicious sandwich waiting for you. If your family (or you might have friends/relatives staying over) start giving you that hungry eyed look and they want one too, more can be made all at once. So don’t fret that you might have to hide in a corner to devour your breakfast sandwich. Prepare the sandwiches in a griddle to fit more or assemble the sandwiches and place on a baking sheet. Bake in a 400° oven for 5 to 10 minutes or until the bread is toasted and the cheese is melted.

So if you are now, like me, craving one of these bacon egg and cheese sandwiches, gather all of the ingredients below and let’s get started.

Here’s what you need:

*4 slices of bacon per sandwich cooked to your liking

*butter, divided; some for cooking the eggs and some for the bread

*2 eggs per sandwich

*dried dill to taste (optional)

*salt and cracked pepper to taste

*2 thick slices of cheese per sandwich; I used Colby Jack

*2 slices of bread per sandwich; I used sliced white bread but use any other that you prefer

*1 TBS mayonnaise or more to taste

*2 tsp. Dijon mustard or more to taste.

In a small bowl, mix together the mayonnaise and the Dijon mustard; set aside.

Heat a medium skillet over medium heat and add about 1/2 TBS. of the butter.

Whisk the eggs and the dried dill in a bowl.

When the butter is melted and starts to foam, add the eggs, salt and pepper to the skillet. When the edges start to set, with a spatula gently pull the edges in letting the raw part of the egg run back into the center.

Cook for a few more seconds then start gently folding parts of the egg.

Continue to fold and push the egg to the center until the eggs are cooked, but still soft and look a bit like custard; remove from the pan.

Heat a non stick skillet or griddle to medium heat.

Butter each slice of bread on one side. Place one slice, butter side down in the skillet and add one slice of cheese.

Place two slices of the bacon on top of the cheese.

Spoon the eggs over the bacon.

Place another slice of cheese over the eggs.

Add two more strips of bacon over the cheese.

We’re almost done here and you’re halfway to breakfast heaven.

Spoon on the dijonnaise sauce on to the top slice of bread (not the side with the butter) and place on top of the sandwich.

Cook for about 3 to 5 minutes or until the bread is a golden brown. Carefully flip the sandwich over.

Cook for another 3 minutes or until golden brown and all of the cheese is melted.

If it starts to brown too fast, turn down the heat.

Serve while warm and Enjoy!

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Leftover Breakfast Rice

You guys know how much I love breakfast. Most of the time I go for the traditional kind of breakfast….bacon, eggs, potatoes. Yes, I might go a little out of the “breakfast box” like with my Waffle Iron Grilled Cheese with Bacon or the Carne Asada Breakfast Tacos but I think it’s good to stir the old breakfast pallet up a bit at times. For instance, hubby loves leftovers for breakfast and while I might not always go that route, when he recently had some leftover rice for breakfast, it got me thinking. Why not rice for breakfast? Many other cultures eat those tasty grains to start their day, such as Japanese, Korean and several other Asian countries, So why couldn’t I zhuzh some up and make it a bit more….breakfasty? Is that even a word? Anyway, I came up with this simple but tasty dish when we had some leftover Mexican rice (yes, from takeout). I just reheated it in a pan and tossed in some bacon (who can resist bacon anytime) and topped it with a fried egg. Oh my goodness was this good.

This is a great way to use up any leftover rice. I just happen to have Mexican rice on hand, but you can use fried rice or even white rice. It’s easy and it really doesn’t take much time at all to put together. This is good not just for breakfast, but brunch or even for when you want a breakfast for dinner type of night. So grab your extra rice and here’s what you need to make your own.

*leftover rice of any kind

*bacon cooked to the way you like it and torn into pieces; reserve about 1 TBS of the bacon drippings for reheating the rice

*canola oil

*1 egg per serving

*salt and pepper to taste

*chives (optional)

Cook the bacon the way you like it and remove from the pan; leave about 1 TBS of the drippings.

Turn the heat to medium high and add the leftover rice; add the bacon.

Stir frequently until the rice is heated through.

While the rice is warming, heat a small pan on medium high heat and add a little of the canola oil. Crack the egg into the pan.

Cook until the white is set and the edges start to turn crispy, but the egg yolk is still runny. Add salt and pepper to taste.

Scoop out the rice from the pan into a bowl or plate and top with the fried egg. Top with chives and serve immediately.

Enjoy!

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Breakfast Tostadas

You all know how much I love breakfast, especially on the weekends when I have more time to cook up a fabulous, but easy one.

This is no exception. If you love tostadas for dinner whether from you favorite Mexican restaurant, or you like to make them yourself (taco nights are not just for tacos) then how about tostadas for breakfast. Yes please! These are easy to make. It has corn tortillas that are crispy around the edges and covered with refried black beans, then layered with another tortilla smothered in gooey cheesy goodness and topped with crispy bacon and a sunny side up egg.

It’s good thing there’s lots of these tasty corn tortillas in a pack, because you will probably be making quite a few of these delicious tostadas. These are not only great for breakfast, but they make a satisfying dinner. Just pair it with some yellow or Mexican rice and salsa on the side. You’re welcome.

Now gather those tortillas and here’s what you need to make your own.

*corn tortillas

*refried black beans ( you can use the traditional refried beans, but I find these tastier)

*bacon 2 slices per tostada, cooked as crispy or chewy as you prefer

*shredded cheese; I used a combination of Colby Jack and Cheddar

*1 egg per tostada

*oil for cooking the eggs

*salt and pepper to taste for the eggs

*scallions (optional)

Preheat oven to 400°

Warm up the refried beans.

Spread the beans on one tortilla.

Top with another tortilla and sprinkle the cheese on the tortilla.

Tear the bacon in pieces and add on top of the cheese.

Place the tostadas in the oven and bake about 5 minutes.

While the tostadas are warming, place the oil in a non stick pan. Heat to medium high heat and cook the eggs until the whites are set and the edges are crispy but the yolk is still runny. Sprinkle the eggs with salt and pepper to taste.

Take the tostadas out of the oven and gently place the egg on top.

Sprinkle the scallions over the top and serve.

Enjoy!

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One Pan Linguica and Potatoes with Eggs

It’s a new year and a new dish. Hubby and I recently received a stash of linguica (a type of Portuguese sausage). The last time we had linguica (ground linguica to be exact) we mixed it with ground beef and had some really delicious Double Cheese Linguica Burgers. Those I must say, were epic. We can’t seem find linguica where we live….believe me hubby tried very hard because he loves it…so we have to have it shipped. So for this batch, I really wanted to come up with something hearty and easy. What better way to enjoy this tasty sausage by mixing it with potatoes and topping it with eggs. This was definitely a hit for sure. The potatoes are tossed with butter, olive oil and some spices, then mixed with the unique flavors of the linguica. It’s all topped with a few sunny side up eggs. What’s even better, is that it’s all cooked in one pan so clean up is easy.

So grab a few eggs, chop up some potatoes and here’s how to make it:

*3 large potatoes; peeled and cut into bite size pieces

*1 pound of linguica; casings removed (if they have casings) and chopped into bite size pieces

*1 tsp. sweet paprika

*2 tsp. onion powder

*1 1/2 tsp. dried Thyme

*salt and pepper to taste + more for the eggs

*1 TBS butter; melted

*olive oil

*4 eggs

Pre heat oven to 425°

In the pan, toss the potatoes with paprika, onion powder, Thyme, salt, pepper, butter and olive oil.

Add in the linguica and mix together with the potatoes.

Bake for 15 minutes and stir. If the potatoes look like they are drying out, add more olive oil. Bake for another 10 minutes or until the potatoes are soft on the inside and turning golden brown on the outside.

Lower the oven to 400°

Make a well in the potatoes and linguica. Crack the eggs into the wells.

Salt and pepper the eggs and continue baking for another 10 minutes are until the whites are set and the yolks are still runny.

If you prefer a less runny egg, cook longer.

Serve and Enjoy!

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Bacon Cheese Biscuit Bombs

Original Post Date: July, 15 2021 Revised Date: August 11, 2022

These bacon cheese biscuit bombs are so good that I had to bring them back to share with you once again. If you love bacon, cheese and biscuits then this is definitely for you. These little babies have crispy bacon and cheese not only the outside, but are bursting with more bacon and gooey cheese on the inside while surrounded by a golden, flaky biscuit. These are truly the bomb.

Yes, I went there.

Look at that all that glorious cheese! How can you not love something that has cheese and bacon. I admit it, I had to make myself stop eating after 2.

These are great for breakfast, a snack and even make great appetizers. So grab a can of biscuit dough, fry up some bacon (better make extra because you know you’ll be eating as you go) and go make you some Bacon Cheese Biscuit Bombs.

Here’s what you need:

*Canned biscuits: I used buttermilk jumbo ones but you can use the regular kind

*1 pkg bacon cooked and crumbled; you might not need the whole package, but if you are like me, you will be eating some along the way.

*Shredded cheese; I used a combination of cheddar and Colby Jack

*1 TBS butter, melted

Preheat oven to 350°.

Grease a baking sheet and set aside.

Separate each biscuit dough. On a flat surface, place dough and press flat.

Place some of the cheese in the middle of the dough.

Then add some of the bacon on top of the cheese. Try not to over fill or everything will come spilling out when you fold the dough.

Fold the sides in to the center.

The fold the top and the bottom of the dough to the middle to seal it closed.

The dough will stretch so make sure to completely seal in the cheese and bacon. If small holes appear just pinch them closed. Lightly press down on the dough to flatten them slightly.

Place the biscuit bombs seam side down on the greased baking sheet.

Brush the tops with the melted butter.

Add bacon on top

Then sprinkle some cheese over the bacon.

Bake for 15 to 17 minutes until the biscuits are golden brown and the dough is cooked through.

Look at all that golden, toasted cheese at the bottom….heaven.

Serve immediately while still warm.

Enjoy!

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Breakfast Club Sandwich

Yes, It’s another breakfast post. You all know (my southern did almost kick in with the ya’ll) how much I love a good breakfast. Recently hubby and I really wanted breakfast out, but it was the weekend and we were feeling a bit lazy, so we did delivery from one of our local restaurants. They had a breakfast club sandwich on the menu. Of course I’ve had a baby club sandwich ( or club sandwich), even a chicken club ( both are my top rated sandwiches if we are keeping score) but a breakfast club? Instead of the typical turkey and ham with bacon, lettuce and tomato this was stacked with eggs, bacon, ham, lettuce and tomato layered between the usual 3 pieces of bread, well 4 pieces of bread in this case. After we devoured it…along with a side of home fries…. I knew I had to make this one for myself.

I had some summer sausage that I really wanted to use up, so I included this in the sandwich. You can use ham, sausage patties, or any other kind of breakfast meats you prefer. Most club sandwiches are layered with 3 pieces of bread, but I did 4 because it’s more filling. This turned out to be a definite keeper. It has all of your favorite breakfast foods (well at least mine) scrambled eggs, crispy bacon and smoky sausage all nested between layers of lightly toasted bread with a schmear of mayonnaise. Throw in a side of home fries….lovingly of course…. and you have yourself one hearty breakfast.

Here’s what you need to make your own:

*sliced sandwich bread, 4 slices per sandwich

*4 slices of bacon per sandwich

*eggs, I used 5 eggs for 2 sandwiches

*1 tsp. butter

*salt and pepper to taste for the eggs

*summer sausage sliced, or any other breakfast meat that you prefer

*mayonnaise

You can pan fry the bacon, but I like to bake mine in the oven when I’m making several slices.

For the bacon:

Preheat the oven to 410°.

Cover a baking sheet with foil, this will help with the clean up later. Place a cooling rack onto the baking sheet and spray with no stick spray. Lay the bacon strips over the cooling rack.

Bake for about 15 to 20 minutes or until the bacon is done to your liking. Carefully take the baking sheet out of the oven set aside the bacon.

For the summer sausage:

Preheat oven or toaster oven to 350°

I used the toaster oven since I cooked my bacon in the oven and at a higher temperature.

Cut the sausage into slices and place them on a backing sheet lined with foil and baked for 10 to 15 minutes.

If cooking sausage patties, follow the directions on the package.

For the eggs:

Heat a non stick skillet to medium heat and add the butter. After the butter melts, whisk together the eggs and pour into the skillet.

When the eggs begin to set, with a silicon spatula push the eggs towards the center of the pan. Continue doing this until the eggs are cooked but are still soft; salt and pepper to taste.

Lightly toast the slices of bread.

To assemble the sandwich:

Spread a desired amount of mayonnaise on one piece of the toasted bread.

Add some of the scrambled eggs over the mayonnaise.

Then place two slices of bacon over the eggs.

Place another piece of the toasted bread over the bacon.

Layer the sausage over the bread

then top with another piece of toasted bread.

I know this seems like a lot, but hang in there we’re almost done.

Add 2 more slices of bacon….if you haven’t eaten all of the bacon yet…over the bread.

Then spoon more eggs over the bacon.

Spread some mayonnaise on another piece toasted bread and place over the eggs.

This is optional, cut in half, or you can get all fancy like the restaurants and cut into fourths…..yes I did that as well.

Serve with home fries, fruit or whatever you like to accompany your breakfast club sandwich.

Enjoy!

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Cheesy Egg In A Hole With Bacon

Egg in a hole. For some, including me, this brings back memories of childhood morning breakfasts. When I was a kid I would often spend some weekends at my grandmother house. She would always cook something mouthwatering for dinner and we’d have something tasty for dessert…something that she made more than likely, but in the morning my uncle Mac would make breakfast. It was never anything fancy, usually eggs, home fries…not the frozen kind (not that I don’t love the frozen kind.) and bacon. But sometimes he would make eggs in a hole. If you’re not familiar with it, it’s a hole cut out of buttered bread then placed in a pan. You crack an egg right into the hole where it cooks until the white of the egg is set, but the yolk is still runny. I remember thinking how did that egg stay in the hole? I was young back then mind you. There was something satisfying about cutting into that toasted bread and watching all of that yolky goodness spread like sunshine over the plate.

My hubby recently asked what an egg in a hole was, so of course I made him one. I decided to revamp it a bit later on. This version was definitely a hit. The bread is nicely buttered with the egg all nestled in it’s hole seasoned with salt and pepper, then crumbled crisp bacon and cheese is layered around the egg. It’s baked in the oven until the egg is cooked, but the yolk still spreads like sunshine and the cheese is melted in a cheesy layer with the crispy bacon waiting to make the taste buds swoon. Don’t your taste buds swoon with delight over bacon and cheese too?

Here’s what you need:

* sliced bread, any kind you prefer

*butter

*eggs; 1 egg per toast

*salt and pepper to taste

*bacon cooked and crumbled; I used 2 pieces per toast

*shredded cheese, any kind that you prefer; I used a cheddar and Monterey blend

*parsley or chives for garnish (optional)

Preheat oven to 400 °

Lightly spray a baking sheet with no stick spray.

Butter the bread. With a small drinking glass or a biscuit cutter, make a hole in the center of each bread slice.

Don’t toss out the circle that is cut from the hole, it makes great mini toast.

Crack an egg into the hole and season with salt and pepper to taste.

Add the bacon crumbles around the bread.

Then sprinkle the cheese over the bacon, but not covering the egg completely.

The first time I tried this, I covered the bread and the egg in cheese. The cheese was melted and everything looked great, but underneath the egg was still raw. Yes, It was not a pleasant experience since I had taken a big bite out of it. The cheese did not allow the egg to cook, but yet if I had cooked it longer, the cheese would have been too hard to eat, so I found that leaving the middle of the egg uncovered it cooked beautifully.

Bake for 5 minutes or until the cheese is melted, the whites of the egg is, set but the yolk is still runny.

If you prefer the yolk not so runny, cook a little longer.

Garnish with parsley or chives.

Serve while hot.

Enjoy!

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French Toast

When I first started cooking, French toast was one of the first things that I made for myself. I was still in school….yes a young little thing, but my parents let me have some reign in the kitchen. I had eaten French toast quite a few times and I kind of knew the basics of how to make it. I didn’t have a recipe, but just sort of went all out with it. There was a little too much egg and not quite enough milk in the mixture, so it did turn out a bit…eggy, but the taste was pretty darn good considering it was my first time making it. I don’t make it very often, but I have perfected it since then.

There is something a little indulgent about eating those thick slabs of bread, coated in that sublime mixture of eggs, milk and cinnamon with a little hint of vanilla. Then they are cooked until they are golden on the outside yet still fluffy and glorious on the inside….and then…well, you know what comes next, little mounds of butter melting away while topped with some delicious, sinful maple syrup….or some really tasty pancake syrup if that’s your go-to. *sigh* I’m really wanting more of that right this minute.

The good thing about French toast, is you don’t have to wait until morning to just have it for breakfast. It makes a delightful breakfast for dinner kind of thing. Just add some crispy bacon or juicy sausage on the side and maybe some golden hash browns. Yep, I know what I’m making again very soon.

Here’s what you need:

* 6 thick slices of French or Italian bread or whatever variety of bread you prefer; It’s better if the bread is a little stale so it will hold up better in the egg-milk mixture.

*2/3 cup milk

*2 eggs

*1/2 tsp. cinnamon

*1 tsp vanilla extract

*pinch of salt

*softened butter for the skillet and for the bread

*maple or pancake syrup

*Note*

If using more than 6 slices of thick bread, I found that I had to use 3/4 cup of milk and 3 eggs.

In a shallow dish, whisk together the eggs, milk, cinnamon, vanilla and salt.

Heat a non stick skillet over medium heat and add 1 Tbs. of the butter.

Place the bread slices into the egg mixture quickly allowing it to coat both sides.

Place the slices into the skillet making sure not to over crowd it.

Cook for about 3 minutes on each side until the surface is golden; transfer to serving plates.

Add more butter to the skillet and continue to cook the remaining bread.

*Tip*

If you are cooking for a crowd, you can heat the oven to 200° and place the cooked bread slices on a baking sheet to keep warm.

Serve with butter and maple syrup.

Enjoy!

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