Scrambled Eggs and Bacon On Toast

I’m a lover of breakfast. I’m sure you can tell with all the breakfasty posts that I have throughout this blog. Breakfasty…..I think that’s my new word. One of the things I enjoy eating to start off my day is scrambled eggs. Don’t get me wrong, I love a good fried sunny side up egg or eggs in just about any form, but there is something so comforting and satisfying as some nice, fluffy scrambled eggs. How can it get any better than that you might ask. How about some nice, fluffy scrambled eggs piled over some crispy bacon and nestled on some buttery crunchy toast.

As I stated before the main star of this breakfast show is the scrambled eggs. I think everyone has their own way of making them. Some might say their way is the right and only way. I say as long as you and your family, friends or loved one dig your eggs, then bravo. If your scrambled eggs look like they have been a bit….well….too scrambled and sent to purgatory, keep practicing. I can tell you how I make mine and if you wish, you can try these as well. I like mine a little creamy and a little custardy with just the right amount of salt, cracked pepper and some sprinkling of chives mixed in. If you prefer your method of cooking them, then grab those eggs and let’s get cracking.

I know, I groaned a tad at that too but the end result of this breakfast should leave your taste buds groaning in delight and wanting more.

Here’s what you need:

*your favorite bread sliced to desired thickness; I used some bakery Italian bread.

*2 eggs per serving

*2 tsp. softened butter per serving for the bread

*2 TBS butter; divided

*salt and pepper to taste

*fresh of dried chives to taste

*water about 1 TBS.

*2 slices of bacon per serving cooked crisp.

Cook the bacon until crispy and drain on paper towels; set aside.

Butter the top of the bread.

Toast the bread in a toaster or like I like to do for thicker slices, in a toaster oven. When the bread is toasted, place on serving plates and add 2 strips of bacon on top of each slice; set aside.

Crack the eggs into a bowl. I like to add a little water to the eggs instead of cream or milk, about 1 Tbs. Whisk the eggs and the water together until the eggs are a little frothy.

Heat a non stick pan on medium heat and add 1 Tbs of butter. When the butter is melted pour in the eggs.

Let it set for a few seconds then take a silicon or rubber spatula and start to push the edges of the eggs to the center.

Continue doing this pausing every few seconds to let the eggs settle back onto the sides of the pan.

I know it’s tempting to turn up the heat so the eggs will start to cook faster, but long and slow is really the key.

When the eggs begin to cook and stay in the middle of the pan, add in the salt, pepper, chives and the rest of the butter.

Continue gently pushing the eggs around the pan until they are almost set, but still look a little wet.

Remove the eggs from the pan and place on top of the bacon slices. The eggs will continue to cook a little bit more while out of the pan. This is why it’s good to remove the eggs from the heat while they are still a tad under so when it’s time to serve, they will be perfectly fluffy and soft.

Serve and enjoy.

Dad’s Cheese Potatoes

These little slices of cheesy potatoes bring back so many memories for me. My dad was always trying to invent new recipes by putting together what he knew best. They were usually something simple and didn’t take much time, but they would come out really tasty. These potatoes was something he came up with as a side dish when he grilled bbq chicken or sometimes even steaks. Whenever I make these, I can see my dad in the kitchen slicing potatoes and putting these together while running back and forth outside to man the grill.

I knew his recipe by heart because he’d make them so many times and I would help him slice the potatoes or shred the cheese. Recently I was going thru my old recipe box. It contains so many recipes that my mom, dad and me had kept over the years. Most were just written down on those little recipe index cards that you would find many moons ago. I came across the one that my dad jotted down for these potatoes.

You know that feeling you get when you see something written by someone that you have lost a while ago. It’s that warm sensation….like a hug from that person, but yet you still feel the tug of the heart strings because after all the years that pass, you still miss them like it was yesterday. But it still makes you smile because it brings back so many wonderful memories. We do share memories through food so I wanted to share this as well. Of course over the years I have tweaked it a bit. I know if dad were here, he would probably be tweaking them again with me.

These little round, slices of potatoes are covered in cheese and topped with bacon. They make a great side dish for BBQ chicken, steak, roasted chicken or just about anything else that you might crave something simple, but packs great flavor.

Here’s what you need:

*Potatoes cut into 1/2 inch rounds; these can be peeled or unpeeled, I leave the skin on; 1 large potato usually makes about 2 servings

*1 TBS butter melted

*1 TBS canola oil

*1 tsp. onion powder or more to taste

*1 tsp. garlic powder or more to taste

*1 tsp. salt

*1/4 tsp. sweet paprika or more to taste

*cracked pepper to taste

*bacon; I use 2 strips of bacon per potato

*shredded cheese; I used sharp cheddar

Preheat oven to 400° (I know my dad’s original recipe card shows 375° but I have found that 400° works best)

In a cast iron pan, cook bacon until crisp; crumble and set aside. Wipe out the excess bacon fat but leave a small amount in the pan.

As you can see I did not take any pictures of the bacon, I think I was just so hungry and enthralled by the smell that I forgot. So just picture the bacon cooking here —–>

While the bacon is cooking, mix together the onion powder, garlic powder, salt, paprika and pepper; set aside.

Pour in the canola oil and brush the oil all over the bottom of the pan.

Place the sliced potatoes in the pan leaving a small space between each slice if possible. This will make getting the potatoes out of the pan easier.

Brush the tops of the potato slices with the melted butter.

Sprinkle the seasoning mixture over the potatoes.

Place the pan in the oven and bake for about 20 minutes or until potatoes are tender. Check during cooking time to see if the potatoes appear to be drying out too much or the season mixture is getting too done, if so brush with a little more butter and continue cooking.

Sprinkle the shredded cheese generously over the potatoes and top with the crumbled bacon.

Continue cooking a few minutes more until cheese is melted.

Serve as a side or you can even do what I’ve been known to do a few times, start eating them right out of the pan. I know, I have no self control at times but it’s worth every cheesy bite.

Enjoy!

Air Fryer Bacon Wrapped Hot Dogs

A while back I did a post on Air Fryer Hot Dogs. Today it’s still my number one pinned and viewed recipe. I’m still amazed at how popular it is, but I really shouldn’t be surprised because when you can’t grill out those hot dogs, cooking them in the air fryer is the next best thing. But what about hot dogs wrapped in bacon? I am such a bacon lover…hubby even says I might one day need an intervention, but that’s beside the point. These bacon wrapped hot dogs are so delicious. I mean come on, how can your mouth not water just thinking about it. *sigh* Not only do you get the taste of a grilled dog without using the grill, but the hot dogs stay so juicy and the bacon adds a nice smoky flavor.

These were so easy to make. I wasn’t sure if the bacon would come unwrapped during the cooking time, but it did not. Just make sure that the ends of the bacon are underneath the hotdog. If you are still unsure, you can always secure with toothpicks, just be sure to remove them before placing them in the hot dog buns.

So if you are ready to take you air fryer hot dogs to the next level, here’s what you need:

*hot dogs

*bacon, one slice per dog

Preheat the air fryer at 400°

While the air fryer is preheating, take one hot dog and starting at one end, wrap a slice of bacon around the hot dog.

Keep wrapping the bacon all the way to the other end. Notice how I overlapped the starting end of the bacon, this helps keep it from unwrapping during cooking.

Continue with desired amount of hot dogs.

Place the hot dogs in the air fryer basket with the ends of the bacon underneath each hot dog.

Cook for 5 minutes. Flip the hot dogs over, at this point the bacon has been cooked enough where it shouldn’t unwrap. Cook for another 2 minutes or more until the bacon is cooked.

*Note*

Cooking time might vary depending on the brand and size of the air fryer.

Serve in hot dog buns with desired toppings.

Enjoy!

Bacon Cheese Biscuit Bombs

These bacon cheese biscuit bombs are so good….yes I was tempted to say the bomb but I know, it would have been a groan moment. 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.

Look at that cheese! I admit I had to make myself stop eating after 2.

These are great for breakfast and will even make appetizers.

Here’s what you need to make your bacon cheese biscuit bombs:

*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.

Skillet Potato and Bacon Breakfast Scramble

I love breakfast. Pancakes are great, but give me some eggs, fried potatoes and bacon….throw in a biscuit and I’m in heaven. This breakfast scramble meets all of those requirements and more. It has golden diced potatoes, crispy bacon, chives and some tasty Gruyere cheese all tossed together with some fluffy scrambled eggs. Not only does this make a hearty breakfast, but it’s easy as well and all done in one skillet.

Here’s what you need:

This is for one serving, but you can easily double it for more.

*2 eggs

*3/4 cups frozen diced potatoes; I did used these still frozen

*2TBS or more of canola oil

*2 slices of bacon

*salt and pepper to taste

*1/3 cup shredded Gruyere cheese or any other cheese you prefer

*2 tsp. dried chives or 1 TBS fresh chopped chives, or more to taste

Heat a medium to large skillet to medium high heat; add bacon and cook until crispy. Remove the bacon and crumble into pieces and set aside. Drain some of the bacon drippings, but leave about 1 TBS in the pan.

Pour in the canola oil and add the frozen diced potatoes to the skillet. Cook until golden brown, stirring occasionally.

While potatoes are cooking, whisk eggs in a small bowl.

add some cracked pepper to the eggs; set aside.

Turn the skillet down to medium heat and add the bacon.

Slowly pour in the eggs.

Add salt and pepper to taste, then add in the cheese and the chives.

With a spatula, start mixing the eggs with the potato and bacon until it’s all incorporated but the eggs are still soft.

Place on plates and serve.

Air Fryer Crescent Dogs with Bacon

We had some leftover hot dogs from when I made the air fryer pizza dogs so you probably know me by now that I can’t let anything go to waste, so once again I’m turning to the air fryer. This time I made Crescent dogs….. with bacon. These make a fun lunch or dinner instead of the same old hot dogs. I know I need to practice on my dough wrapping skills for sure, but these are super easy and they do not take long to make. Another plus is the bacon….need I say more? You can also cut the hot dogs in half to make mini crescent dogs for appetizers.

Here’s what you need:

*hot dogs

*1 tube of refrigerated crescent rolls; to wrap the whole hot dog I used 2 triangular crescent roll dough pieced together so if you are making more than 4 dogs, you will need 2 tubes (each tube contains 8 small triangles).

*1 slice of bacon per crescent dogs, cooked until semi crisp

Preheat the air fryer at 370°

While air fryer is preheating, unwrap the crescent dough and separate each triangle. Take 2 triangles and pinch them together at the seem to make one larger rectangle. Take one slice of bacon and break into pieces and place the pieces onto the dough.

Next, take one hot dog and lay it horizontally across the top of the dough.

Roll the dough around the the hot dog.

I like leaving the ends of the hot dogs out, but you can form the dough to enclose them if you prefer.

I was afraid that the dough would bake into the holes of the basket of the air fryer, so I placed a piece of parchment paper inside.

My air fryer came with these niffty round ones with holes, but you can cut a sheet of regular size parchment to fit the inside of the basket.

Place the crescent dogs in the basket leaving a space in between each one so they will cook on the sides and so they will not stick together.

I had to do 3 at a time.

Cook for 4 minutes, then turn them over and cook for another 1 to 2 minutes or until the dough is cooked all the way through and the hotdogs are cooked as well.

*Note*

Cooking time might vary depending on the brand and size of the air fryer.

Carefully remove the crescent dogs and serve with your favorite dipping sauce.

Bacon Cheeseburger Omelet

After making the English Muffin Cheeseburgers and hubby and I devoured them, we had a lonely little hamburger patty leftover. It was morning and I really didn’t feel like another burger, much less for breakfast, but I didn’t want that to go to waste, so what was a girl to do? Throw it in some eggs with bacon and cheese for a delicious omelet. Think of a bacon cheeseburger, with a dollop of ketchup rolled into an omelet. This was one very filling and satisfying breakfast.

Here’s what you need.

This was for one serving, but you can double to make more

*1 cooked hamburger patty

*2 eggs

*2 tsp. butter

*2 slices of bacon, cooked and crumbled

*1/4 cup shredded cheese + more for on top of the omelet

*salt and cracked pepper to taste

*ketchup (optional)

Heat the burger patty in the microwave or in a small pan just until warm and chop into small pieces; set aside.

Heat a medium pan over medium heat and melt butter. In a small bowl whisk together the eggs and pour into the pan; add salt and pepper to taste.

Let the eggs sit for a minute then using a silicon spatula, lift the edges of the egg while tilting the pan to allow the uncooked portion of the eggs to run to the edges of pan.

When the eggs begin to become firm, add the burger patty pieces on top of the egg.

Then sprinkle on the cheese.

Next add the bacon, trying very hard not to eat it all before it goes onto the egg, then add a few dollops of ketchup.

This is optional, but I like ketchup on my burger and some like it on eggs, so I thought why not add it inside.

Carefully fold the egg in half over the meat mixture and carefully slide it onto a plate. Sprinkle some more of the cheese on top.

Serve and Enjoy!

Skillet Bacon and Egg Breakfast Hash

This skillet breakfast hash was the result of waking up one morning craving something hearty, but also having to make do with ingredients that I had on hand in the fridge. This breakfast hash has flavorful diced potatoes, crispy bacon, a sunny side up egg and melted cheese. What’s even better is that it’s all cooked in one pan. Less clean up is always better right? As you can see, it serves one because, well, again it was ingredients that I had one hand. Good thing hubby wasn’t craving breakfast that morning. This can easily be doubled. Serve with toast or homemade Skillet Buttermilk Biscuits on the side to make this one hearty breakfast.

Here’s what you need:

This is for one serving, but can be doubled for more.

*2 slices of bacon, cut into pieces

*1 cup frozen diced potatoes

*canola oil if needed

*1/4 tsp. sweet paprika, or more to taste

*1/4 tsp. onion powder, or more to taste

*salt to taste

*cracked pepper, to taste

*1 egg

*red chili flakes, to taste

*1/4 cup or more shredded cheese; I used a cheddar colby jack blend

Preheat oven to 400°

Heat a small cast iron skillet to medium high heat; add bacon. Cook bacon until pieces are crispy, stirring occasionally.

With a slotted spoon, take bacon out of the pan, leave a few TBS of the rendered fat. Add the frozen potatoes to the pan.

Cook the potatoes until they start to turn a golden color, stir occasionally about 7 to 8 minutes. If needed add a little canola oil. Stir in the paprika, onion powder, salt and cracked pepper.

Add in the bacon and continue to cook until the potatoes are golden and crispy on the outside but soft on the inside..

Clear a space in the middle of the pan and crack in the egg. Sprinkle chili flakes on top of the egg.

Distribute the cheese over the potatoes and bacon.

Place skillet in the oven and cook until the egg whites become firm but the yolk is still runny and the cheese melts,

Spoon on to a plate and enjoy!

Waffle Maker Bacon and Chocolate Chip French Toast

Yes, It’s time for another waffle maker goodie. This time I tried making French toast with bacon and chocolate chips nestled in the middle. This is defiantly for one of those indulgent breakfast mornings. The bacon and chocolate chips take this to the next level, not to mention all those crispy, square pockets that are perfect for holding that rich syrup. I used sourdough bread and cut it a little thicker so this made a nice, thick French toast, but regular sandwich bread works too. Just make sure the bread is not too fresh, or it will not hold up well when dipping into the egg mixture.

Here’s what you need:

*sourdough bread or any other preferred variety

*2 slices of bacon per serving cooked until crisp

*semi sweet chocolate chips

*2 eggs

*1/2 Cup milk

*1/2 tsp. cinnamon (apple pie spice is really good instead of the cinnamon as well)

*1/2 tsp vanilla extract

*no stick spray

*butter (optional)

*syrup

Pre heat waffle maker and spray with no stick spray.

In a dish add eggs. milk, cinnamon and vanilla extract.

Whisk to combine.

set aside.

Cut bread to desired thickness, remember that there will be two slices for each serving or you can use the pre sliced kind.

Place bacon onto one of the slices.

Then add some of the chocolate chips on top of the bacon.

I only added a few because I did not want the chocolate to over power the bacon.

Place the other slice of bread over the chocolate chips and place bottom side down into the egg mixture.

Let it sit in the mixture for a few seconds to absorb the egg.

Turn over the “sandwich” and soak the other side in the egg mixture.

Place inside of the waffle maker with the bottom side down.

Close and cook for about 5 minutes or until golden brown and heated thru.

Place on to plates add butter if desired and top with your favorite syrup.

Bacon, Sausage and Cheese Breakfast Casserole

I made this for hubby and me for our New Year’s Day breakfast. I couldn’t decide between sausage or bacon, so I decided to use both. It’s very hearty and will satisfy the carnivore and cheese lover in everyone. It’s easy to assemble the night before if you prefer as I did. It’s tastes just as good the next day.

Here’s what you need:

*6 slices of bacon cooked and crumble into bite size pieces

*6 sausage links cooked and cut into bite size pieces; I used the brown and serve sausage links. You can also use 1/2 lb. bulk sausage cooked and drained.

*8 eggs

*1/2 Cup milk

*salt and pepper to taste

*1/2 tsp. hot sauce or more to taste (optional)

*2 Cups shredded cheese divided; I used a cheddar Monterrey Jack blend

*2 Cups. frozen diced potatoes

Preheat oven to 350°

Spray an 8×8 casserole dish with no stick spray.

In a bowl crack in the eggs and add salt, pepper and hot sauce.

Pour in the milk.

Very carefully whisk to combine; set aside.

Mix the bacon and sausage together and spread on the bottom of the casserole dish.

Add 1 cup of the cheese on top of the bacon and sausage.

Add in diced potatoes.

With a spoon mix all of the ingredients together.

Pour egg mixture over the meat and potato mixture.

Top with remaining 1 cup of cheese.

Bake for 45 to 50 minutes or until the eggs in the middle is set.

*Note*

If you are assembling this the night before follow all of the steps, then cover tightly with foil. The next morning take out of the refrigerator 30 minutes before cooking and uncover.