The Ultimate Breakfast Burger

I came up with this burger when I was craving breakfast for dinner, but also wanted a burger. Why not have both? This has all the breakfast goodies, but on a burger. It has a juicy 1/4 pound beef patty, topped with cheese, some crispy hash browns, some nice smoky, crisp bacon and topped with an over easy egg all on a brioche bun. I have to warn you, this burger can get messy, but what good burger isn’t.

Here’s what you need:

*lb ground beef

*1 1/2 tsp onion powder; or more to taste

*1 1/2 tsp. garlic powder; or more to taste

*1/2 tsp. coarse salt

*cracked pepper to taste

*1 TBS Worcestershire sauce

*about 2 Cups shredded hash browns; I used the frozen kind; 2 cups worked for 4 burgers, but you can add more if you prefer.

*canola oil

*sliced cheese; I used Colby Jack, but you can use any kind you prefer

*2 slices of bacon per sandwich, cooked crisp

*1 egg per sandwich, cooked over easy

*brioche hamburger buns

In a large bowl, combine ground beef, onion powder, garlic powder, salt, pepper and Worcestershire sauce.

Form into 4 patties and set aside.

Cook bacon until crisp and set aside. I cooked mine on a baking rack, fitted on a baking sheet sprayed with non stick spray. Bake at 410° until crispy, about 15 to 20 minutes. But you can use the pan method as well.

Heat a medium cast iron pan on medium high heat, add enough oil to cover the bottom of the pan. Add the hash browns and sprinkle with a little salt and cracked pepper. Cook until the bottom layer starts to turn brown, then flip over. You might have to flip them over a section at a time to make it easier.

cook until the other side turns a golden brown as well.

While hash browns are cooking, heat a large cast iron pan on medium high heat. When the pan is searing hot, add the hamburger patties.

cook for about 5 minutes then turn them over.

Cook for another 3 minutes for medium rare burgers or 5 minutes for medium burgers.

Place the cheese on each patty and cook for another minute or 2 until cheese melts.

Remove from the pan, tent with foil and let it rest while you cook the eggs.

 Heat a non stick pan to medium high heat, add 1 TBS of oil. Crack the eggs into the pan. Season with salt and pepper. When the egg whites are starting to set, gently flip them over and cook for about 30 seconds. If you like a less runny yolk, cook longer.

Time to Build the Burger:

Place a hamburger patty on the bottom of the bun.

Next, add some of the hash browns on top of the cheese.

The add the bacon.

Then carefully place the egg on top of the bacon.

Add any other condiments you prefer on your burger, then place the top of the brioche bun over the egg.

Serve and enjoy!

Slow Cooker Cheesy Chicken Hashbrown Casserole

I first made this a few years ago. It was a huge hit with hubby, who then reminded me that I haven’t made this in a while and that I should make it again. It’s one of those meals that you can put together and forget about for a while and come back to a really hearty meal. It is a cheat day dish for sure, but I mean, who doesn’t love anything covered in cheese and bacon.

Here’s what you need:

*1 bag of frozen hashbrowns
*6 slices of bacon, cooked and crumbled
*1 Ib. boneless, skinless chicken breasts or tenders, cut into bite size pieces
*2 tsp. onion powder or more to taste
*2 tsp. garlic powder or more to taste
*1/2 tsp. salt or more to taste
*cracked pepper to taste

*1C. Milk
*2C. shredded cheddar cheese or any other desired kind

*Tip:

When cooking a lot of bacon, spray a baking/cooling rack with no stick spray and place on a baking sheet covered with foil. Place bacon strips on the baking rack. Cook at 400° for 15 minutes or until bacon is crispy.

Place chicken pieces in a large bowl and add all of the seasonings; toss to coat; set aside.

Spray the slow cooker with no stick spray. Place enough hashbrowns to cover the bottom.

Scatter 1/2 of the crumbled bacon pieces over the hasbrowns.

Add a layer of cheese over the bacon.

Next, add all of the chicken pieces on top of the cheese.

Add another layer of the cheese….

Then the rest of all that delightful bacon

Then another layer of hasbrowns.

Then top with the remaining cheese.

Pour the milk over the top of the cheese.

Cover and cook on low for 4 1/2 to 5 hours or until chicken is done.

Serve and enjoy!