Chorizo Eggs Benedict

I’m using the “benedict” term loosely – queso is in place of a hollandaise but these still have English muffins + meat + egg + sauce so they are very much like a benedict.

The Three Bite Rule - Chorizo Eggs Benedict

These make a great dinner in case you aren’t having leisurely brunch. Me! I’m not having lots of slow morning meals! This was lunch and I’m sure I’ll make again as dinner!

Chorizo Eggs Benedict
Ingredients: (for 2 servings)

1/2 pound chorizo without casing
2 English muffins
4 eggs
1/3 cup queso sauce

Directions:
Pan fry the chorizo until cooked through, then drain.
Toast the English muffins.
Warm the queso.
Warm a pan to medium heat for the eggs. Cook sunny-side up, or over easy, or poach them, as you like.
Spread a teaspoon of queso to each English muffin, then top with chorizo and eggs as soon as the eggs are cooked. Sprinkle with salt & pepper.

Spoon on the remaining warmed queso to the very top.
Enjoy!

We are mild-medium spice people at our house so these were fun and not too spicy for us. Make your own chorizo to really control the spice level – season ground pork with paprika, chili, garlic, oregano, cumin, and cinnamon as you like.

The Three Bite Rule - Chorizo Eggs Benedict

I’d definitely have these again as this was the easy way to do so. Another way to level- up would be to melt some pepper jack cheese and actually make hollandaise.

Breakfast Crunchwrap

This is such a fun breakfast and the format is the nudge to Taco Bell’s version. The filling is bacon, eggs, cheese, and nacho chips!

The Three Bite Rule - Bfast Crunchwrap

Fill with beans, or sausage, or avocado, or whatever fillings you like!

Breakfast Crunchwrap
Ingredients: (for 2)

2 burrito sized flour tortillas
1 cup shredded cheese (white cheddar and mild cheddar)
2 eggs (scrambled eggs & everything bagel seasoning)
2 tablespoons salsa
4 strips of bacon crumbled
~8 nacho flavored chips

Directions:
Scramble the eggs until cooked through, but not dried out. Sprinkle with everything bagel seasoning, if desired.

The Three Bite Rule - Bfast Crunchwrap

Assemble the crunchwrap with the tortilla, cheese, eggs, bacon, a spoonful of salsa & hot sauce, chips, and extra cheese. Leave plenty of space around the outside.

The Three Bite Rule - Bfast Crunchwrap

Warm a pan to medium heat with a drizzle of oil.
Carefully fold the outside edges inward, working your folds around hanging onto the beginning. Gently put the crunchwrap face down and let crisp for ~2-3 minutes. Then flip to cook on the other side for another 2-3 minutes.

The Three Bite Rule - Bfast Crunchwrap

Enjoy! Serve with extra salsa on the side.

The Three Bite Rule - Bfast Crunchwrap

I loved this! The chips in this are such a pop of flavor and great texture.

If the folding around feels daunting, these could definitely be formed like a burrito. They won’t freeze well with the chips, but I’ll make them again.

Peach Pecan Waffles

These waffles were breakfast-for-dinner after some busy weekends where these didn’t make the timing. I love the peaches and pecan flavor in and on the waffles. Waffles are also ideal to make ahead and toast/bake when serving!

The Three Bite Rule - Peach Pecan Waffles

Peach Pecan Waffles 
Ingredients: (serves ~4)

waffle mix & required ingredients (for 3-4 waffles)
1 can/jar cling peaches (chopped and juice reserved)
1/3 cup pecans
whipped cream

The Three Bite Rule - Peach Pecan Waffles

Directions: 
Preheat the waffle iron.
Then, mix the waffle batter substituting half the water needed for the juice from the peaches. Cook the waffles according to your iron’s instructions – mine instructs to fill, flip, and cook for 4 minutes. Before closing the waffle iron, sprinkle in about 1 tablespoon of pecans per waffle and save some of the pecans for topping. 

The Three Bite Rule - Peach Pecan Waffles

When the waffles are cooked, top with peaches, pecans, whipped cream, or as you like them. 
Enjoy! 

The Three Bite Rule - Peach Pecan Waffles

For dinner, we ended up with adults having 3/4 of a whole waffle and kids having 1/2 a waffle. In the morning we always seem to want less. We had bacon and the kids went for all the toppings on the side. I make these savory waffles all the time and freeze them for on-the-go breakfast options since they don’t need syrup/dip/sauce.

Baked Apple Oatmeal

‘Tis the season for all the apple foods! We apple picked and are eating them in lots of forms. I usually head towards savory breakfasts but this baked oatmeal was an exception and loved the crunch of some slightly cooked apples.

Baked Apple Oatmeal - The Three Bite Rule

I warmed it to eat it a few different mornings and froze a portion for another time.

Baked Apple Oatmeal
Ingredients:

2 cups old fashioned oats
1/3 cup brown sugar
1 teaspoon baking powder
dash of salt
1 teaspoon cinnamon
1 1/2 cups milk
1 egg
1/2 cup applesauce
1 teaspoon vanilla extract
2 tablespoons melted butter
2-3 apples

Directions:
In a large bowl, mix together the oats, sugar, baking powder, salt, and cinnamon.
In another bowl, mix the milk, egg, applesauce, vanilla extract, and butter.

Baked Apple Oatmeal - The Three Bite Rule

Preheat the oven to 350-degrees.
Chop the apples and mix together the dry, the wet, with half of the apples.

Baked Apple Oatmeal - The Three Bite Rule

Add the remaining apples and put into a 9×9 baking dish sprayed with non-stick spray. Then pour the mixture into it.
Bake for 30-40 minutes.

Baked Apple Oatmeal - The Three Bite Rule

Enjoy! Or drizzle with caramel sauce or maple syrup. Warm individual servings with a splash of milk.

Baked Apple Oatmeal - The Three Bite Rule

I like the texture old fashioned oats have – especially when baked. I’m not always into the softness of instant or quick cooking oats but some warm, cooked apples with cinnamon would be a great alternative to a whole batch of baked apple oatmeal too!

Loaded Savory Waffle

These waffles have everything: sausage, eggs, cheese, hash browns, and everything bagel seasoning- all wafflized! They’re fluffy and filling with a nice crunch.

The Three Bite Rule - Savory Waffle

I wake up first wanting coffee, then ready for a savory breakfast. I don’t usually want pastries or anything sweet. I loaded up these waffles with the savory elements I love and made them a handheld form for an on-the-go breakfast that eggs and hash browns don’t usually lend to.

Loaded Savory Waffles
Ingredients: (makes 3 waffles, 6 servings)
waffle mix
4 sausage links
2 eggs
2 hash brown patties (or ~1 1/2 cups tots)
~4 slices of cheese (I used half American, half white Cheddar)
everything bagel seasoning

Directions:
Preheat waffle iron and mix up waffle batter according to package. Cook the hash browns, eggs, and sausages and chop everything.

The Three Bite Rule - Savory Waffle

Spray the waffle iron and sprinkle in everything bagel seasoning, then ladle just enough waffle batter to fill the wells halfway. Working quickly, top with 1/3 of the sausage pieces, 1/3 of the hash brown pieces, 1/3 of the eggs, and 1/3 of the cheese.
Spoon on another ladle of batter just to cover the fillings. Sprinkle with everything bagel seasoning and close and flip to cook. Mine takes 4 minutes to cook.

The Three Bite Rule - Savory Waffle

Slice in half and enjoy!

These are so good. They freeze well and are perfect to pop in the toaster for a weekday breakfast!

Savory waffles are fluffy with great bites of hash browns and juicy sausage bits and melty cheese. There’s a slight saltiness and I loved every bite. These are nicely filling but not over the top – 2 eggs, 2 hash browns, 4 sausages, 4 slices of cheese becomes 6 servings.

The Three Bite Rule - Savory Waffle