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.


Depending on your microwaves wattage, cooking time may vary.

Cool slightly and serve.


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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.


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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.


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Marinated Chicken with Bacon and Cheese

Have you ever eaten a great dish somewhere and you liked it so much that you wanted to recreate it at home? Way back…..and I mean waaay back….when I was just starting to cook and experimenting in the kitchen (like my mom and dad would do) I had two great chicken dishes that I absolutely loved. One was the Alice Springs Chicken from Outback Steakhouse. Their famous (and still one of my favorites) chicken marinated in a honey mustard type sauce and topped with mushroom, bacon, Monterrey Jack and Cheddar cheese. The other was from Applebee’s, it was a grilled chicken breast topped with bacon and cheese (do you see a pattern here? Yes, I have a weakness for bacon and cheese). I wanted to combine the two and of course, put my own spin on it….as I still like to do. So with a lot of trial and error in the marinade, I finally came up with a version that not only did I enjoy, but my parents as well. I actually have not made this in years, but I thought about it recently and made it once again for my hubby, although he hates mushrooms (which saddens me to no end) so I left those out.

The chicken is marinated for a few hours or over night (it has a little wine in it so you know it has to be good) then pan fried and topped with crispy bacon and melted cheese. Feel free to add the mushrooms. This is also good baked or grilled. It’s easy to put together and will be great for a weeknight….or weekend…dinner. You know it has to be a winner with bacon and gooey cheese.

Here’s what you need to make your own:

For The Marinade:

*1/2 cup soy sauce

*2 TBS Sherry wine

*the juice of 1/2 lime

*2 tsp. Dijon mustard

*1 TBS. olive oil

*2 1/2 tsp. brown sugar

*2 large cloves of garlic grated or minced

*1/2 tsp. sweet paprika

*1/2 tsp onion powder

*1 tsp. dried tarragon

*boneless, skinless chicken breast (thighs are good too)

*2 TBS or more of canola oil for frying

*1 TBS butter

*Shredded cheese; I used a blend of Monterrey Jack and Cheddar

*2 slices of bacon per chicken breast cooked

*scallions for garnish (optional)

In a bowl or measuring cup, combine all of the ingredients for the marinade. Taste and add any more amounts of the ingredients if desired.

Place chicken breasts between two pieces of plastic wrap and pound to make them a little thinner and equal in size.

Place the chicken in a zip top bag and pour in the marinade.

Place in the refrigerator and marinate for at least 3 hours or over night.

Preheat oven to 400°.

Cook bacon and set aside.

Discard the marinade and pat the chicken dry with paper towels.

Pour the canola oil and add butter to a large cast iron pan or oven proof pan and heat to medium high heat.

When the butter melts and the oil is hot, carefully add the chicken breasts to the pan.

Cook chicken 2 to 3 minutes or until the chicken starts to turn golden; flip the chicken over and cook another 2 minutes.

Place in the oven and cook for 10 to 15 minutes or until the chicken reaches and internal temp of 165°.

Top the chicken with the bacon and cheese.

Place back into the oven for another minute or so until the cheese melts. Top with scallions and serve.


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BBQ Sauced Bacon Hot Dogs with Cheddar Cheese

I recently made my bacon wrapped hog dogs for dinner. While I was savoring every bite of those delectable dogs, ( I did make myself stop at two….don’t judge, it has bacon. I can’t help myself.) I had a thought in between my sighs of contentment of how could this get any better? BBQ sauce. That tiny word crept in. What would a hot dog, that was already swoon worthy, that was wrapped in bacon and cooked in the air fryer taste like coated in BBQ sauce and topped with cheddar cheese? It is heaven…heaven in between a nice, soft hot dog bun.

Close your eyes and imagine….or you can just look at the mouthwatering picture above….a juicy, plump hot dog that has been wrapped in smoky bacon. The hot dog is nestled in a soft hot dog bun and coated with your favorite tangy BBQ sauce, then topped with cheddar cheese ( I used white cheddar cheese). It’s all placed in the air fryer or the oven so the cheese gets all melty to add a finishing touch to one delicious hot dog.

Here’s What You Need To Make Your Own:

*1 pkg of hot dogs

*1 slice of bacon per hot dog

*BBQ sauce; homemade or your favorite premade; I used the kind that was already premade

*shredded cheddar cheese; I used white cheddar but the other kind is good as well.

*hot dog buns

If you are using an air fryer, which I recommend for cooking these, here are the directions for cooking Air Fryer Bacon Wrapped Hot Dogs.

If you prefer to cook them in an oven or toaster oven:

Line a baking sheet with foil and preheat the oven to 400°

Wrap each hot dog with one slice of bacon.

Place the hot dogs on the baking sheet with the ends of the bacon slices underneath the hot dog. If you are afraid that the bacon will unwrap, secure with toothpicks.

Bake for 15 to 20 minutes until the hot dogs are cooked through and the bacon is done to your liking.

Place the bacon wrapped hot dog inside one of the hot dog buns,

Spoon some of the BBQ sauce over the hot dog.

Top with the cheese.

Spray a baking sheet with no stick spray and place the hot dogs on the baking sheet.

Place in the oven or toaster oven at 400° for 5 to 10 minutes or until the cheese is melted and the hot dog buns start to toast.

If using an air fryer, preheat at 380° for 2 minutes. Place the hot dogs in the basket and cook for 2 to 3 minutes or until the cheese is melted and the hot dog buns begin to toast.


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

Serve right away while warm and Enjoy!

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Air Fryer Bacon Wrapped Hot Dogs

A while back…last year to be exact, 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’m 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 absolutely delicious. I mean come on, how can your mouth not water just thinking about it…a juicy hot dog wrapped in smoky bacon. *sigh*

These were 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 380°

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 5 minutes or more until the bacon is cooked.


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

Serve in hot dog buns with desired toppings.


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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.


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Air Fryer Bacon

I’ll admit it. I have a weakness for bacon. Bacon makes almost everything better, am I right? Cooking bacon can get a bit messy, but I found cooking it in the air fryer alleviates that. It doesn’t splatter all over the stove and it takes less time to cook than it does in the oven. It’s also great for when you’re cooking a big weekend breakfast and have homemade buttermilk biscuits in the oven (or my skillet buttermilk biscuits) and more breakfast goodies going on the stove, but no room to cook those tasty strips of heaven. So who is ready for some bacon?

Here’s how to cook it in the air fryer:

Preheat air fryer at 350°

Place bacon in a single layer in the basket.

If the strips are too long you can cut it in half.

Cook for about 8 to 10 minutes depending on how crispy you like it.

Check after 2 minutes to make sure the bacon is still flat. The fan can sometimes blow the bacon a bit and if it does, just place them back in a single layer.

When the bacon is done, carefully remove with tongs and drain on paper towels if necessary.

If you need to cook the bacon in batches, drain out the bacon grease before cooking another batch.


Cooking times may vary depending on the size and the brand of your air fryer.


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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


*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.


Bacon Cheese Chorizo Burger with Whiskey Sautéed Onions

This burger is a carnivores dream. Just look at all of that deliciousness. I have to say, this is one of my favorite burgers that I have made….and I’ve made many. It starts with beef and chorizo blended together to form one juicy, slightly spicy (but not too spicy) patty. Then there is cheese that is melted on top that will make a cheese lovers taste buds sing. And what’s next…. there is the bacon…yes bacon. Some nice crispy bacon, but that’s not all….no my friends there is sautéed onions that have been simmering in whiskey, butter and kissed with brown sugar and thyme to add another swoon worthy layer of flavor. For me a burger isn’t done until some tangy mustard and ketchup are added with the slight crunch of pickles. This is all nestled in between a buttered, toasted bun. Oh, how I could go for another one of these right now.

If you’ve never had chorizo in a burger, you really should to try it. I used Mexican chorizo because it’s uncooked and mixes well with ground beef. I prefer mixing ground beef with the chorizo because it helps cut down on the spice level of the chorizo and well…..the two together make a terrific pairing. This is definitely a must try burger.

Here’s what you need:

For The Onions:

*1 large onion, chopped

*1 TBS. butter

*1 TBS. olive oil

*1 tsp. Worcestershire sauce

*3 TBS. whiskey

*1 1/2 tsp. brown sugar or more to taste

*pinch of salt or more to taste

*pepper to taste

*1/4 tsp. dried Thyme or more to taste

For The Burgers:

*1 Lbs. ground beef

*1/2 Lbs. Mexican chorizo

*1 TBS. Worcestershire sauce

*salt and pepper to taste

*slices of bacon; I used two slices per burger

*sliced cheese; I used Colby Jack

*butter for the hamburger buns

*sturdy hamburger buns

*desired condiments

In a small sauce pan heat to medium and add the butter and olive oil. When the butter melts add in the onions and the rest of the ingredients for the onions.

Stir well to combine. Continue cooking while stirring frequently. If onions start to brown too fast, turn the heat down to a simmer. Cook until the onions start to caramelize, about 20 to 25 minutes.

Keep warm.

Cook the bacon until it’s done to your liking and set aside.

In a large bowl combine the ground beef, chorizo, Worcestershire sauce, salt and pepper.

Form into 4 equal patties.

Heat a cast iron skillet to medium high heat. Place the patties in the skillet.

Cook for about 5 minutes or until a crust forms on the bottom. Turn over and cook another 5 minutes or until the burgers are cooked in the middle to your liking.

Place the cheese slices over the patties and cover the skillet, cook for about 1 minute or until the cheese melts.

While the cheese is melting, spread some butter over the hamburger buns and lightly toast them.

Place the chorizo burgers onto the hamburger buns and add the bacon over the cheese. Spoon the onions over the bacon and top with any other burger toppings that you like.