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.

Cheesy Breakfast Skillet with Steak, Scrambled Eggs and Potatoes

This breakfast skillet came about from leftovers. Yes, I had leftover steak. Those that know me might find that impossible seeing that I’m a woman who loves her steak, but I cooked ribeyes for dinner and they were huge. So the next morning needless to say, I was still craving the last of that delicious steak along with some roasted potatoes that we had on the side.

This breakfast skillet is easy to make and you can make as many servings as you want. Or you can keep it all to yourself, I won’t tell. If you don’t have leftover steak or potatoes that’s ok, you can cook them separately and then follow the rest of the recipe. It may take a little more time, but it will be worth the wait. How can you resist tender steak with crispy potatoes all folded into fluffy eggs with a touch of hot sauce and gooey cheese all nestled together to make a delicious, satisfying breakfast.

Here’s what you need:

This serves 2 but you can double it to serve more.

*2 tsp canola oil

*any cut of steak cooked the way you like it; I used ribeye. I used some leftovers that I had, but 1 steak would make 2 to 3 servings depending on the size of the steak.

*Roasted potatoes; I used leftovers but you can use frozen diced potatoes. If using diced frozen potatoes cook according to package directions

*4 eggs; I used 2 eggs per person.

*hot sauce to taste

*salt and cracked pepper to taste

*1/3 cup of shredded cheese or more to taste; I used a combination of cheddar and Colby Jack

*fresh or dried parsley for garnish (optional)

Cut steak in to pieces; set aside

Heat a medium skillet to medium high heat and add the canola oil. Add in the potatoes and cook for about 2 minutes stirring frequently. If you are using frozen potatoes, cook according to package directions.

Add in the steak.

Continue cooking for another minute or until the steak is warm. Do not cook too long or the steak will over cook.

Turn the heat down to medium. In a bowl whisk together the eggs.

Pour the eggs into the pan over the steak and potatoes.

With a spatula, start folding the eggs on and around the steak and potatoes. Add salt and pepper to taste.

When the eggs begin to set, sprinkle on the cheese and the hot sauce.

Keep stirring the egg mixture until the eggs are no longer runny and are set, but still soft.

Place on to plates and sprinkle on the parsley and serve.

Breakfast Nachos

There are some days that I crave a big plate of nachos. I’ve had several different kinds and have really enjoyed them all. But the one kind I’ve never had is breakfast nachos. Yes, you read right breakfast nachos. Have you even heard of such a thing? I actually thought of this one Sunday morning. The first thought I had after I opened my eyes was…. I want nachos. Yes, I sometimes think about food right when I wake up…..don’t you? My second thought was, but I should be eating something that’s breakfasty…..is that even a word? If it’s not it should be. Anyway, my third thought was, why can’t I turn breakfast foods into nachos. Out of curiosity, I looked up to see if breakfast nachos was a thing. It turns out that yes, there is such a thing. One thing about nachos, you can make them your own….the tortillas are your blank canvas, just add all of your favorite goodies that make your taste buds sing.

So for these breakfast nachos I started with one of my favorite brand of tortilla chips, then piled on some fluffy, scrambled eggs, crispy bacon….can’t forget the cheese. I threw it in the oven to get all of that cheese all melted and for all the flavors to come together for each tasty bite. I then topped it off with some salsa and sour cream.

This is something that you can add some of your favorite breakfast ideas as well, This will even be great for brunch. Make as little or as much as you like. They say breakfast is the most important meal of the day, so there is your reason to indulge a bit for your morning meal.

Here’s what you need:

These served 2, but you can always add more to double the servings.

*Tortilla chip; about 1/4 of a bag

*4 large eggs

*2 tsp. butter

*salt and pepper to taste

*4 slices of bacon, cooked crisp and crumble

*1/2 cup shredded cheese; I used a cheddar Colby jack blend.

*salsa your favorite brand mild, medium or hot

*sour cream

*dried or fresh cilantro for garnish (optional)

Preheat oven to 375°

Spray a baking sheet with no stick spray or line with parchment paper.

Spread tortilla chips on to the baking sheet .

Sprinkle half of the cheese over the tortillas chips; set aside.

Heat a non stick pan on medium heat and add the butter.

Crack the eggs into a bowl and whisk until a light froth starts to form.

Pour the eggs into the pan. With a spatula, start to pull the eggs inward when it begins to set.

Add salt and pepper to taste. Keep lightly pulling the eggs across the pan until they are fully set but still moist and fluffy.

Break up the eggs and spread across the tortilla chips and cheese then add the bacon.

Sprinkle the rest of the cheese over the eggs and bacon.

Bake for about 5 to 7 minutes or until the cheese is melted and the tortilla chips start to toast.

Top with salsa, sour cream and cilantro.

Serve and enjoy!

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.

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!

Breakfast Bagel Sandwich

This breakfast bagel sandwich was a result from being stuck in the house in quarantine. I was trying to find something different to use up my last few bagels. This is a nice hearty breakfast with crispy bacon, eggs loaded with cheese and a schmear…. yes, I said schmear… of cream cheese all on a toasted everything bagel. Now I’m thinking I might buy some more bagels just so I can make more of these tasty breakfast sandwiches.

Here’s what you need to make your own:

*bagels; I used everything bagels

*2 slices of bacon per sandwich

*2 eggs per sandwich

*salt and pepper to taste

*1 tsp. butter

*1/4 C. shredded cheddar cheese per sandwich + plus more for the inside top of the sandwich

*spreadable cream cheese, to taste

Toast the bagel, then split in half; set aside.

Preheat oven or toaster oven ( I used the toaster oven) to 400°

Cook bacon until crisp, drain on paper towels and set aside.

Heat a medium non stick pan to medium heat and add the butter.

In a bowl, whisk the eggs until it becomes slightly foamy.

Pour the eggs into the pan and add salt and pepper to taste. With a spatula, begin slowly pulling the outer edges of the eggs to the middle.

Keep pulling and stirring the eggs until they begin to set then add in the cheese.

Continue stirring until the eggs are cooked, but still soft and moist.

Place the eggs on the bottom half of the bagel.

Add the bacon on top of the eggs.

Sprinkle desired amount of cheese on top of the bacon.

Smear cream cheese to taste on the inside top half bagel.

Place on top of the bacon and cheese and put on a baking sheet.

Warm for about 3 to 5 minutes or until the cheese is melted.

Serve and enjoy.

Carne Asada Breakfast Tacos

You know how on some mornings you get up still craving the previous night’s dinner, but you want something breakfasty (is that even a word?). That’s how I felt on this morning. We had Carne Asada leftover from dinner, and there were some hard shelled tacos in the pantry, so why not turn my craving into a breakfast taco. During my ah ha moment, I really had not planned on posting this, but it turned out so good that I had to share ( hence the lack of pictures on putting this all together). I mean, how can it not be good with the tasty morsels of beef mixed in with fluffy scrambled eggs, then smothered with cheese and all tucked into a nice, crunchy taco shell. *sigh* I’m really wishing I had another one right about now.

Here’s what I used:

*leftover Carne Asada (steak will be phenomenal in this as well), cut into small chunks.

*eggs; I used 2 eggs per taco

*1/2 TBS butter

*salt and cracked pepper to taste

*shredded cheese; I used a cheddar and Colby blend

*hard taco shells

Pre heat oven to 350°.

Place taco shells on a baking sheet and heat for about 8 to 10 minutes or until heated; set aside.

Heat a medium pan over medium heat ( I like to use a non stick one for cooking eggs); add butter.

In a bowl, whisk the eggs. When butter is melted add the eggs. When eggs start to set, gently move the eggs around with a spatula. Add carne asada, cheese and salt and pepper to taste, using the spatula gently mix all ingredients together. When eggs are set, but still soft, remove from the pan.

Place the egg mixture into the taco shells, top with more cheese if desired and serve.

Enjoy!

Bacon, Egg and Cheese Breakfast Sandwich

Hubby and I are avid movie watchers. After going to see Harley Quinn: Birds of Prey ( and sadly, that was the last movie we had seen in theaters since the big virus hit) I had been craving that beautiful breakfast sandwich. If you’ve seen the movie you know what I’m talking about (or rather writing about)…Sal’s bacon, egg and cheese sandwich that Harley loved so much. So, I decided to make my own.

I was debating about whether or not I should post this, because the final picture does not really do the sandwich justice. I can assure you that it tastes heavenly. The crispy, salty bacon with the over easy egg, topped with all that melty cheese and a touch of hot sauce is so satisfying on every level.

The original recipe called for ciabatta bread, but when I decided to make this, the world went crazy and I was lucky enough to find hamburger buns….literally, that was all that was on the bread shelves. So if you want to try it out yourself, here’s what you need:

*ciabatta bread or really right now any kind of bread you can find

*butter

*eggs

*salt and pepper to taste

*bacon

*american sliced cheese

*hot sauce

*Dijon mustard ; this was another ingredient that is not called for the original sandwich, but I like Dijon on my eggs sandwiches.

For the bacon, if I’m cooking several slices of bacon, I like to cook it in the oven. It’s easier and it frees up stove top space. You can fry it in a skillet if desired.

Preheat oven to 425°

Cover a large baking sheet with foil (this I find makes for easier clean up). Place a cooling wrack on top of the the baking sheet and spray with no stick spray. Place bacon on to wrack.

I used 2 pieces of bacon for each sandwich, but you can use more if you like.

Cook bacon until crispy, about 15 to 20 minutes; set aside.

Heat a griddle or large skillet over medium high heat.

Spread butter on the bread.

Place the bread, butter side down on the griddle to toast.

Once the bread gets to how well you prefer it toasted, set aside.

Add a little butter to the griddle. After it melts, crack the eggs, making sure to space them apart.

salt and pepper to taste.

Cook until the whites begin to set. Here comes the fun part….fun as in trying to flip these babies over with out breaking the yolks…. carefully flip the eggs. Place one or two slices of cheese on top of each egg.





Add bacon onto the cheese.

Cook for a minute or 2 more or until cheese starts to melt.

Place bread on serving plates. Place egg onto bottom half of the bread. Add a few dashes of hot sauce……

I like Dijon mustard on my egg sandwiches, so I added some of that as well.

Place top half of the bread onto the bacon and egg and enjoy. Just a friendly warning, this does get messy, but a good kind of messy with the yolk bathing the bacon in savory goodness.

French Toast Topped With Bacon and A Fried Egg

Like many of you I’ve been staying at home when I’m not working or when hubby and I are not going out on a supply run. So, needless to say, I’ve had a lot more time on my hands to cook, clean (no thrills there) and movie watch. Maybe I’ve got too much time, but lately I’ve found myself trying dishes that are a little out of the box. Hubby seems excited when I’ve described some of my thought out recipe plans. I haven’t seen the look of what-is-my-sweet-wife-thinking-she’s-gone-over-the-edge (I threw in the sweet, I thought angelic would be pushing it too much). Anyway, this was one breakfast dish I came up with while I was standing in the kitchen with a box of frozen French toast in my hands. Yes, I said frozen. Nothing wrong with frozen when you are craving something fast for breakfast. Now where was I? Oh yes, frozen box in my hands….. hubby was craving eggs as well and of course, if you are having eggs, you’ve got to have bacon right? But what if you put them all together?

I’m sure some of you out there that are reading this…. and I hope some of you are reading this (please)…. are thinking, that’s not new. It’s been done before, where’ve you been? Ok, so it was new to me and hubby. I have to say it was really good. The saltiness of the bacon with the sweet taste of the French toast and syrup, and then the fried egg mixing and mingling with it all….. delicious!

Ok, so I’m sure by now you are thinking come on, get on with the recipe! It’s really pretty straightforward and so easy. Here’s what you need:

*french toast; frozen or homemade

*bacon

*1 to 2 Tbs oil for frying the eggs

*eggs

*salt and pepper; to taste

* butter; to taste

*syrup

Follow the cooking directions on the box of French toast. While toast is cooking, fry up the bacon, drain on paper towels; set aside.

In a non stick skillet, heat pan to medium high and add oil. Crack eggs in to the pan. Fry until whites are done and crispy on the edges, but yolks are still runny. Salt and pepper eggs to taste.

Place French toast on a plate. Spread with butter and add desired amount of syrup. Place 2 pieces of bacon on the French toast and top with the egg.