Bacon Breakfast Cups

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Bacon Breakfast Cups combine your favorite breakfast ingredients. Bacon, Eggs, and French ToastNow who wouldn’t want that for breakfast?

Well, I was watching Harry Potter and checking my facebook when I got a notification. Someone had tagged me in this recipe of Bacon Breakfast Cups. I looked at all the ingredients on the list and had everything to make these. People on my facebook friends list like to tag me in bacon pics, bacon recipes, pretty much anything bacon related. If you scroll down my wall that is pretty much all you see. It’s been awhile since I’ve even posted a bacon recipe so here ya go!

To make these glorious little Breakfast Cups you cook the bacon in a skillet. I’ve been using my cast iron skillet a lot now. At first, I thought it was difficult to clean but then as I  read more and more web pages and watched videos on how to clean them it became easier. You do not need to cook the bacon all the way either. Just so the bacon strips start becoming crispy. About 3-5 minutes. While the bacon is cooking you can make the french toast part. Melt some butter and maple syrup in a sauce pan. I used the ring of a jar to cut the little circles so that they fit perfectly into the muffin tin. Dip the bread into the maple and butter mixture and put those on the bottom of the muffin tin mold. This is by far my favorite part. I love getting a slice of bacon with the egg and then the sweetness of the bread on the bottom. Delicious. You aren’t done yet though. Place the bacon around the edges of the muffin tin mold and then crack an egg in the middle. The egg just sits in there perfectly and the bacon strips hold the egg in there. Bake these in a 400 degree oven until the egg yolks are done. Mine took about 12 minutes. Depending on how well you like your eggs done. Your family is going to love you after you make these!

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Bacon Breakfast Cups
 
Ingredients
  • Ingredients:
  • White or Wheat Bread
  • Bacon
  • Shredded Cheddar Cheese
  • Eggs
  • Butter
  • Maple Syrup
  • Salt & Pepper
  • (Note quantities not added. This will vary depending on how many you plan to make. It’s safe to estimate about 2-3 per person. )
Instructions
  1. Pre-heat oven to 400 degrees. While the oven is pre-heating partially cook the bacon for about 3-5 minutes in a large skillet set to medium-high. You want the bacon to be a little cooked but still pliable. Mix maple syrup and butter in a small sauce pan and heat over medium low so butter melts (you can’t mess this up so don’t worry about amounts too much. I usually use ½ a stick of butter and a cup or so of syrup).
  2. Using a cookie cutter, ravioli cutter, or whatever else you may have that can cut a 3 inch diameter circle—cut circles out of the bread slices.
  3. Here comes the good part! Grease/non-stick spray muffin pan and line with bacon so that is circles each mold. Now, brush each side of the bread with the syrup/butter mixture and place in cup so that it rests evenly at the bottom of the mold. You may have to do a little trimming of the bread but it’s ok if it doesn’t fit perfectly either. Crack an egg into each mold, season with salt and pepper and give each cup a sprinkle of cheese (you can also add the cheese on top of bread, beneath the egg).

 

Trisha Yearwood’s Blueberry Pancakes

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Trisha Yearwood’s Blueberry Pancakes are the perfect blueberry pancake to make for breakfast or brunch. I actually made pancakes for dinner, and that is ok too. I won’t tell anyone you made pancakes for dinner. The pancakes have a hint of lemon in them and they’re light and fluffy. I don’t usually make pancakes from scratch, I’ll cheat and use a box mix. The first pancake is always the hardest to flip, but after one flip you’ll be flipping the pancakes like a charm. That is usually the way it goes with crapes too. Or for me anyway.

I was finally able to go and buy some plants today. During the whole entire my Mom and I were shopping for plants it didn’t rain at all. It was windy, but go figure right when I got home it started to rain. I’m not planting much this year. A couple tomato plants, basil, and I’m going to give watermelon a try again. I’m going to plant half of the garden with perenials so eventually I don’t even have to plant. Flowers rule.

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Trisha Yearwood's Blueberry Pancakes
 
Ingredients
  • Ingredients
  • 1¾ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup milk, plus more if needed
  • 1 cup sour cream
  • 1 stick butter, melted
  • ½ teaspoon vanilla extract
  • 1½ cups fresh or frozen blueberries
  • ½ teaspoon lemon zest
Instructions
  1. Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.
  2. Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about ¼ cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.

Recipe from Food Network

 

Rhubarb Muffins

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I just love Rhubarb. I never used to like rhubarb until I moved into this house. Thought it was too tart, but if you add in enough sugar or add it to the right thing, it will will be fine. This is my second rhubarb recipe I’ve made this week. Earlier, I made a Rhubarb Upside Down Cake and that was gone in less than a day. Ben my husband, has been eating these rhubarb muffins since I made them this afternoon. I was able to get a few shots in before it started raining again. The sun actually came out for a bit today, but go figure it started  raining again. Sometimes, this place town is just depressing because it’s so cloudy  all the time.

I wouldn’t change an ingredient to this recipe. Next time, I think I’m going to add a streussel topping to the top of these or some kind of sugary topping or glaze.

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Save some extra chopped rhubarb for the top of the muffins. :)

5.0 from 1 reviews
Rhubarb Muffins
 
Ingredients
  • 1½ cups brown sugar
  • 1 cup 2% low-fat milk, soured by mixing it with
  • 2 teaspoons vinegar
  • ¼ cup vegetable oil
  • 2½ cups flour
  • 1 teaspoon baking powder
  • 1 egg
  • 1 teaspoon vanilla
  • 3 cups rhubarb, chopped
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 400 degrees farinheit.
  2. Combine flour, baking powder, baking soda and salt. Set aside.
  3. In a large bowl combine 1 and 1/12 cups brown sugar, oil, milk, egg and vanilla.
  4. Add dry ingredients and mix throughly until dry ingredients are moistened.
  5. Fold in rhubarb.
  6. Spoon evenly into 12 muffin cups.

 

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Avocado and Egg Toasts

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Avocado and egg toasts are my new favorite meal to make. You could basically make it for breakfast, lunch, or dinner if you want. It’s up to you to decide.

Avocados are good for potassium and getting fiber and you get protein from the egg.  Some members of my family think that avocados are fattening and not good for you. WRONG. I’ve tried to tell them that but whatever…

I usually have 2 of these and I’m pretty full. I like to sprinkle mine with a little bit of red pepper flakes for heat. I like my egg over easy on the top and Ben likes his scrambled. Even he likes this. Very fast to make on a week night when you don’t want to heat up the oven or have any meat. I’ll always have an avocado on hand too!

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Avocado and Egg Toasts
 
Ingredients
  • 1 avocado
  • 2 slices of bread
  • 2 large eggs
  • salt and pepper
  • red pepper flakes
Instructions
  1. Put the bread in the toaster or toast the bread in a skillet until brown.
  2. While the bread is toasting cook the eggs however you like them.
  3. Spread the avocado over the toast and sprinkle on a dash of red pepper flakes, depending on however spicy you like it. Top with the eggs.

 

Hashbrown and Egg Casserole

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Hashbrown and Egg casserole is what to make the day after Easter using leftover ham. It was easy to make and delicious. First layer the frozen hash browns on the bottom of an 8X8 baking dish. In a bowl combine the eggs, milk, and spices. Then the cooked meat. Toss the egg mixture over the hash browns and layer with cheese. Make sure to cover the casserole with foil so that the eggs and cheese don’t turn real brow when you’re cooking.

You can put whatever breakfast meat you like in this: bacon, sausage, or ham. Why not all three?  It was tasty the way it was but I wish would have read a review first on the website where I got this recipe from. The person suggested to cook the hash browns uncovered first with a little bit of melted butter on top for about 30 minutes if you like your hash browns crispy. I really like my hash browns crispy. Next time I’m going to give that method a try. This almost reminded me of cheesy potato casserole but with eggs and ham in it instead.

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Recipe from allrecipes.com

1 (2 pound) package frozen hash brown potatoes, thawed

1 pound pork sausage

1 small onion, diced

5 eggs

1/2 cup milk

1/2 teaspoon onion powder

1/8 teaspoon garlic powder

salt and ground black pepper to taste

12 ounces shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.

Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.

Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

 

Baked French Toast

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This is one of the best baked French toast recipes I’ve ever made according to Ben and I even used Soy Milk to replace all the diary in it. I’m not sure if that is the reason why it tasted so good? I couldn’t even tell a difference in the milk. The French Toast has a cinnamon sugar struesel  topping on it and I topped that off with some fresh black berries. Mmmmm I’m going to be using this recipe as my go to recipe for French toast. I haven’t made French toast on a skillet in a long time, I actually prefer it baked it in the oven now with a good bread.

I’ve been trying to figure out how people take those pictures of syrup being poured onto french toast without a hand being in picture. No pictures like that tonight, but next time I’ll have to get my tripod out and maybe have another person pour the syrup while I take the pic.

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I can’t wait to sleep in tomorrow! It has been a long week and that lunar eclipse through my whole sleeping pattern off. Going to spend the day watching Despicable Me and sleeping.

Recipe from Ree Drummond

Ingredients

French Toast:
Butter, for greasing
1 loaf crusty sourdough or French bread
8 whole eggs
2 cups whole milk
1/2 cup whipping (heavy) cream
1/2 cup granulated sugar
1/2 cup brown sugar
2 tablespoons vanilla extract

Topping:
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
Freshly grated nutmeg
1 stick cold butter, cut into pieces, plus more for serving
Warm pancake syrup, for serving
1 cup fresh blueberries, for serving

Directions

For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).

For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.

When you’re ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.

Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

Taco Bell’s Waffle Taco

Waffle Taco

 

Have any of you tried the new waffle taco at Taco Bell yet? Taco Bell is about a 2 minute walk away from where I work at and sometimes I go there for lunch but now they have breakfast too. I know Taco Bell’s gets a bad rap because supposedly after you eat something from there it doesn’t last in your system long, too put it nicely. I don’t really care about any of that. :)

I had finished my waffle taco with delight that came with a hash brown and was pretty full. When I got done eating my waffle taco, I had found a container  of syrup that was in my bag and thought why didn’t I look through my whole bag to find this? The syrup would have made the waffle taco even better!

There are quite a few other items on Taco Bell’s menu that I want to like:

Bacon Breakfast Burrito

A.M Crunch Wrap with Bacon or Sausage

A.M Grilled Taco with Bacon or Sausage

Cinnabon delights

Their breakfast commercials are pretty funny. They interview a bunch of men named Ronalad Mcdonald and they all say I’m “Ronald Mcdonald, and I enjoyed Taco Bell’s new waffle taco!” Ha ha ha. I hope you enjoy my own version of the waffle taco. I used boxed waffle mix, cause let’s face it,  I’m lazy sometimes! :)

waffle taco

Ingredients:

2 waffles (made from box or frozen)

3 eggs (scrambled)

1 cup of cooked sausage

4 tablespoons of cheddar cheese

syrup for topping

Directions:

Make waffles according to box mix or use frozen waffles and toast in a toaster. You can always make homemade waffles too. While the waffle are cooking scramble some eggs. Heat the sausage up in the microwave. Assemble the waffle taco. Top with scrambled eggs, sausage, cheese, and maple syrup. Enjoy!

 

Trisha Yearwood’s Country Quiche

Trisha Yearwood's Country Quiche

Trisha Yearwood’s Country Quiche

Trisha Yearwood's Country Quiche

Funny story. As most of you know who visit my blog regularly I love watching Food Network especially on Saturday and Sunday mornings when they show new shows. My website has a couple of Trisha Yearwood recipes like for instance her Peanut Butter Balls, Chicken Tortilla Casserole, and Chicken Tortilla soup. I just happened to be on my google analytics page when Food Network was showing a re-run of her show called Z-Girls and she makes the Chicken Tortilla casserole. There were quite a number of people visiting my page when that episode was airing and I just thought that was kind of funny and had to share. You guys sure like Trisha Yearwood recipes like I do and I just love this quiche!

This quiche has sausage, tomatoes, and cheddar cheese in it and is baked in the oven (without having to bake the pie crust first) at 350 degrees for 30 minutes. The egg mixture was done at that time, but the crust wasn’t really brown, however it was done. Next time I make this I’m not changing an ingredient with the recipe but just cooking the pie crust in the oven for a bit so that the crust turns a little brown. I like my pie crusts crispy!

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My dog wanted some of the quiche too. :)

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Recipe from Trisha Yearwood
Ingredients

1 pound ground pork sausage with sage
1 teaspoon baking powder
20 grape tomatoes, sliced in half and sprinkled with salt
6 large eggs
10 ounces sharp Cheddar cheese, grated (about 2 1/2 cups)
Salt and pepper
Two 9-inch unbaked frozen pie shells (set them out to thaw while preparing the other ingredients)

Directions

Preheat the oven to 350 degrees F.

In a large skillet, cook the sausage until browned and cooked through, about 10 minutes. Then remove with a slotted spoon and reserve.

In a large mixing bowl, whisk the baking powder, tomatoes and eggs together. Add the cooked sausage and the cheese to the egg mixture and stir together with a large spoon. Add salt and pepper and divide the mixture between both unbaked pie shells. Bake until the filling is set, about 30 minutes. Serve warm or at room temperature.

Cook’s Notes: To lighten up this quiche, use turkey sausage and egg substitute.

Garth likes this quiche with cheese tortellini. If you add tortellini, cover with egg or the pasta will burn when the quiche bakes.