I’m on a bfast quest for some weekly fun not sweet breakfasts and these were so fun! I prepped them Sunday night and they were so perfect to quickly warm and have something delicious to start the day with. These breakfast bowls had bacon, hard boiled egg, everything-bagel-spices, and cracked wheat.
Bacon, Egg, & Grain Bfast Bowl (4-5 servings)
1 cup cracked wheat/rice/lentils/barley
1/4 tsp dried onion
1/4 tsp sesame seeds
1/4 tsp poppy seeds
1/4 tsp garlic powder
salt & pepper
3 strips of bacon
4 eggs, hard-boiled
Cook the cracked grain according to the package. (Mine was cracked wheat).
While the grain is cooking, pan fry the bacon and hard boil the eggs.
In a dry pan over medium low heat, toast the spices, stirring regularly.
Drain the bacon onto a paper towel, saving 1 tsp of the bacon drippings. Add the drippings and the bacon into the cooked grain.
Stir the toasted spices into the grain too.
Chop the hard boiled egg and add that into the grain.
Serve and enjoy!
I was going to add in some cheese, but I ended up thinking it didn’t even need it. This was so good. The grain makes it really filling! I split it into 4 servings and I mini serving of the cracked wheat for the little guy. The everything-bagel totally amped up the flavor and I looooved that addition. These would pack up really easily if bfast travels with you to work too. Yum. This is where good morning comes from.
Ohh yes I did. You’re welcome. This burger was de-lightful. I’m on a roll with burger ideas and know they tend to fizzle out a bit once I get into fall/winter mode, but this one was so fun. The burger toppings are inspired by a cobb salad. Hard boiled eggs, bacon, sweet lettuce, blue cheese dressing, etc make eggs-cellent toppings! It’d also be great on a cobb salad bed rather than a bun, if that’s your thing.
You could do this year round in a pan/griddle and it is a great cooking-for-one dinner idea or prime when you’re in the “what’s for dinner” scrounging through the fridge.
Burgers (mine was a chicken burger)
2 strips of bacon per burger
cucumber, sliced thinly
2 hard boiled eggs
blue cheese dressing
Hard boil the eggs and let them cool then pan fry the bacon until crisp.
Grill the burgers.
Top with lettuce, cukes, egg slices, bacon, and blue cheese dressing.
This was a fun one. I used potato rolls that just seemed to make this burger. Yum.
This is all I need in life for breakfast. Well, maybe this biscuit with a runny-yolked egg as well. The bacon, cheddar cheese, and chives are so great in a fluffy buttery biscuit instead of just being on a biscuit as a bfast sandwich.
Yum. These would be so great with an egg. Or as a breakfast sandwich, or on the go. Seriously so good any way you eat them. I was so impressed how fluffy and puffy the biscuits got. I froze some others before they got stale so I’ll have to report back how they are out of the freezer.
biscuit mix, prepared according to the package
2 strips of bacon
1 cup of shredded cheddar
2 tbs chives, chopped (or green onions)
Fry the bacon until crisp and let excess fat drain. Then chop it into small pieces.
Mix up the biscuits according to your package, adding in the cheese, bacon, and chives.
Flour the counter with biscuit mix, and need them a few times. Flatten the dough out to 1/2 inch thick and cut out the biscuits with a biscuit cutter, a jar lid, a juice glass, etc.
Bake according to your mix.
Right at the end, brush with some melted butter.
Serve & enjoy!
You can thank me later. I couldn’t get over how fluffy these are! They were so quick to mix and bake. I had everything cleaned up before they were out of the oven and then I fell in love….probably smart that I did the dishes first because once I ate these I was really loving them. So good!
My ratios were a touch off, but his breakfast burger was so fun. What’s more breakfast than bacon, an everything bagel, cheddar cheese, and a sunny side egg?! The bagel is pretty huge making an already small-ish burger look tiny but this one is a winner.
I mixed up some maple mustard for a touch of sweetness and a little mustardy tang. That and the egg yolk are the only condiments needed!
I made breakfast burgers on english muffins with bacon jam that were really incredible. Breakfast for dinner is the best!
After making the BLT Panini, I had some really good bacon leftover so I wanted to make something else fun with it. I have no trouble finding uses for it but I thought about adding it into a pasta and then decided to let it have the spotlight. Sundried tomatoes and spinach rounded out the BLT-ness of this and the sauce was really minimal. The minimal is good in this scenario since the 1980s are probably trying to reach me and take the sundried tomatoes back.
6 slices of thick cut bacon
1/2 cup sundried tomatoes, sliced
3 cups baby spinach
1/2 pound pasta
2 tbs butter
1 tbs creamed cheese
1/4 cup milk
1/4 cup parmesan cheese
Bring salted water to a boil for the pasta.
Pan fry the bacon until crisp in a large skillet, then remove and drain on paper towels. Remove from the heat and discard half the bacon grease (keeping half in the pan).
Cook the pasta to al dente according to the package.
Chop the sundried tomato and spinach to the size of your liking. I chopped the spinach just a bit and chopped the sundried tomatoes a lot.
Drain the pasta when cooked reserving a bit of the starchy water.
In the skillet with the bacon drippings, add in the butter and the cream cheese, melting over medium low heat. Add in the milk, pasta, sundried tomatoes, parmesan, spinach, salt & pepper.
Raise heat to medium and toss well to coat for 1-2 minutes. If it seems too dry, add in a splash of the cooking water.
Serve promptly & enjoy!
I liked the simplicity of this dinner. I didn’t want the spinach to disintegrate completely, just to warm a touch. I’m all about sundried tomatoes lately. Sometimes you just need to revisit something to remember what a fun tough it brings. Roasted cherry tomatoes would be good too.
In case you aren’t up on every. single. line. of Friends episodes…
Friends episode with sun dried tomatoes
This might be my new favorite quiche. Bacon and cheddar is a happy union but the caramelized onions add some sweetness to the party. I need caramelized onions in my life more often. I bought onions and then discovered I already had a bunch. Oops. Time to make a batch of caramelized onions before mine start growing sprouts. I made a big batch and froze the rest for the next pizza that needs a topping, or omelette that needs something special, or the next panini. If you’re going to take the time/patience to caramelize one onion, you might as well caramelize a bunch.
5 slices bacon
2 egg yolks
1 cup milk
1 tbs dijon mustard
1/2 tsp cream of tartar
salt & pepper
1 onion, caramelized
6 oz cheddar
Cut onions into thick rings then in half and half again the other way. Caramelize onions in a heavy skillet over low heat and 1 tbs of olive oil.
Cook over low, stirring occasionally for 30-40 minutes until lightly browned.
Pan fry the bacon until crisp.
Preheat the oven to 350-degrees.
Whisk together the eggs, yolks, milk, mustard, cream of tartar, salt & pepper.
In the crust, add in the cheese, bacon, and onions in layers.
Pour the egg liquid mixture over the top.
Bake 30 minutes until the center is set. Let cool before slicing. Enjoy!
I love the smoky bacon with the sweet onions, with the sharp cheddar. Pure bliss. Quiche is perfect for breakfast or lunch and I loved having some on hand. I doubled the egg mixture (thanks to eggs from the ‘rents) and made my sis a broccoli cheddar quiche at the same time. A crust pack of 2 and plenty of cheese on hand helped remind me that making 2 quiches at once was the same amount of work as making one. Try it. Double the egg mix and use the veggies you have around and gift one away. It’ll feel as good as it tastes.
There are only so many variations on a BLT that I can share (like this Avocado BLT, or this BLT Burger, or this BLT Scallop Pizza, or this BLT Pasta Salad, or Bacon Jam BLT Pizza) but I panini-ified my BLT and splurged on good ingredients to make it a dinner. I went all out on thickcut, pepper-crusted bacon. Think expensive bacon. I mean, it was dinner, so the pricey stuff was worth it.
thick cut bacon, 3 slices per sandwich
oatmeal or sourdough bread
colby jack or sharp cheddar cheese
aoli/mayo (I used this!)/parmesan peppercorn dressing/honey mustard
Bake the bacon slices in a 400-degree oven for 20-30 minutes on a cooling rack ontop of a baking sheet.
While the bacon is baking, spread the bread with mayo. Top the bread with the bacon. Load it up, this is a dinner sandwich.
Layer the sandwiches with arugula, and tomato.
Top with cheese and 2nd slice of bread. Preheat the panini press, a grill pan, or a griddle.
Brush the bread/griddle/press with olive oil and grill the sandwiches until crisp and melted.
I liked this one a lot. I think the arugula and the peppery bacon were great touches to elevate this to a more special sandwich. The greens need to be one that can stand getting warmed, like arugula or spinach. Regular lettuces would just get wilty. I liked this sandwich grilled. Toasty bread is my favorite and those grill lines are the best but melting the cheese and warming everything through took it from a toasted sandwich to a panini.
Do you ever bake your bacon? It keeps it flat, you don’t have spatters of bacon grease, and you don’t have to flip & babysit it. I don’t always bake it, but it is such a great method. Anytime I’m going to chop the bacon I do that before cooking it and then I can push it around the pan and just scoop with a slotted spoon instead of trying to keep it from curling up and cooking unevenly.
Woah! A real recipe! I know, I know, contain yourself. I’m back at it…sort of.
For the Superbowl I was wanting to make something that would be do-able with Baby T dictating my schedule. I thought of potato skins and thought they’d be good since they’re sort of football shaped, and I could do most of the prep earlier and just pop them in the oven when it was game-time. I added one not-so-secret ingredient to kick them up a touch and it was great!
Mr. J loooves his sports snacks and I’m really only into the Superbowl for the snacks (and commercials – my fav was the Budweiser Clydesdales and the puppy…I was in tears). We had a spread of these, veggies with ranch, guac & queso with tortilla chips. Perfection!
6 potatoes, baked
4 tbs butter
1 tbs French Onion Soup Mix
6 strips of bacon
1 1/2 cups shredded cheddar
Half then hollow out the potatoes leaving some potato around the skin.
Melt the butter. Mix the butter and soup mix together.
Preheat the oven to 375-degrees.
Cook the bacon until crisp and drain the excess grease. Chop into small pieces.
Brush the butter/seasoning mix over the potato halves on a baking sheet.
Sprinkle with shredded cheese and top with bacon.
Bake at 375-degrees for 10 minutes or until the cheese is melted and the potato crisps.
I baked the potatoes earlier in the day. I always forget how long they take to bake. I could have gotten them started in the micro to speed it up. I saved the innards thinking it’d become mashed potatoes for a side dish or lunch. Being home everyday and feeding myself lunch has been interesting…these potato skin leftovers became lunch a few times!
I liked the additional seasoning and think it’d be easy enough to use a spice rub or any seasoning mix you have around. I didn’t salt/pepper them since the seasoning had plenty of salt. Next time I’d be sure to brush it on more evenly…some had more flavor than others. I know pre-packed soup mix isn’t the healthiest but I’m considering making (and blogging) something with a newborn to be a win. #winning
Breakfast sandwiches are one of my favorite things to eat. Offer me anything and a breakfast sandwich and I’ll always go for the bfast sand. This time I made it as a panini and it was so good. I like to think the panini made it more dinner-ish but that might just be me. Bfast for dinner is so fast and I only used one pan and the panini press to whip all this up!
Ingredients: (makes 2 paninis)
4 slices of bacon
6 slices of cheddar
1 tomato, sliced
4 slices sourdough bread
Chop the bacon and pan fry until crisp. Drain out the grease, spray with nonstick spray.
Whisk the eggs, season with salt & pepper, then pour into the bacon pan.
Cook through and flip once making one flat egg disk.
Preheat the panini press, grill pan, or a griddle.
Assemble the sandwich with the bread, half the cheese, and tomato slices.
Then add egg, bacon, and the remaining cheese.
Brush with olive oil and grill the sandwiches.
Serve with potatoes or fruit! I went with sweet potato tots…my fav.
My local bagel joint makes their sandwiches with egg cooked like this…more like an omelet than a fried egg. Cheese on either side of the bread holds everything together, and the egg stays together more than scrambled would. My other favorite breakfast sandwich spot chops the bacon instead of leaving long strips which is genius. You get some in every bite!
bfast panini + cheese with the egg = omelette panini
bfast panini – bacon + ham/sausage/or meatless
bfast panini – bacon + ham + sautéed onions = western panini
bfast panini – bread + english muffin (still panini pressed)
Happy almost Halloween! I don’t have a spooky-themed dinner, but this would be easy to whip up before taking little ones trick or treating, or would be quick to throw together between handing out Reeces. I get about 3 trick or treaters but I make sure to have good candy or the ones I get will never come back! And, just like hosting a party, you should serve what you’re happy to have leftover for yourself.
I tell ya. The apples are never ending. These past few weeks I’ve been trying to add them anywhere that made sense. Here they got to provide the crunch and were perfect with the melty cheese. This dinner is quick and easy. It would be great as a panini too.
Ingredients: (for 2 quesadillas)
3 slices of bacon
4 flour tortillas
1 large apple, sliced
6 oz manchego cheese
Pan fry the bacon until crisp, then drain and chop.
Heat a griddle or large pan to medium and spray with non-stick spray.
Lay the tortilla and top with sliced cheese.
Add sliced apple, and chopped bacon.
Top with the 2nd tortillas, lightly spray with non-stick spray and flip once. (this helps it to brown evenly)
Serve with some honey mustard for dipping!
The cheese was more of a splurge but for this very few ingredient dinner, it was worth it. Mixing manchego with cheddar might have enabled these to be cheesier.
Apple, Bacon & Manchego Quesadilla – Manchego + cheddar/brie/gouda/cheese of your choosing
Apple, Bacon & Manchego Quesadilla – apple + pear/roasted sweet potato/other fruit or veggie of your choosing
Apple, Bacon & Manchego Quesadilla – bacon + proscuitto/ham/turkey/other protein of your choosing
Apple, Bacon & Manchego Quesadilla – bacon = vegetarian option