Bacon Wrapped Muffin Recipe

Bacon Wrapped Muffin Recipe

Makes 12 cups
12 slices bacon
8 eggs
1/2 cup shredded cheddar cheese
pinch of salt
1/4 tsp black pepper

Preheat oven to 350 degrees.

Whip the eggs, salt, pepper and cheese with a fork. Spray non stick spray in 12 muffin tins. Wrap each piece of bacon inside the sides of each muffin cup.

California Breakfast Casserole Recipe

California Breakfast Casserole Recipe

Ingredients

12	precooked (frozen) breakfast
	sausage patties, thawed
2-3	sliced tomatoes
2-3	sliced avocados
12	eggs
1	c. milk
	1 Pound pkg. frozen hash browns, thawed
1	c. cheddar cheese (shredded)
1	tsp. salt
½	tsp pepper
	extra cheddar cheese for topping
9	X 13 GLASS PAN

Directions

◦Layer the bottom of a greased 9x13 pan with sausage topped with tomatoes and avocado. ◦In a bowl, beat eggs and milk. Stir in all other ingredients. Pour hash and egg mixture over the sausage, tomatoes, and avocados. ◦Bake at 350 for 35-45 min or until well set. Top with extra cheddar right after pulling out of the oven so it melts all over the top. Top with salsa or sour

Ham & Cheese Puff Pastry Recipe

Ham & Cheese Puff Pastry Recipe

Ingredients:
1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
 1/4 pound black forest ham, sliced
 1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash 

First, roll out your puff pastry so that it's around 10 by 12 inches. If you have trouble rolling it like I did then just skip this part. The sandwich will still taste the same. Next, spread the dijon mustard on the puff pastry, but leave space around the edges. Then, add the ham and then the cheese. Brush the border with the egg wash. Be sure to roll out the second puff pastry to 10 by 12 inches or just leave it as is, but either way you need to place this on top of the filled pastry. Pinch the edges together to help seal the two puff pastries together. Gently, brush with the egg wash and slice small slits so that steam can escape while baking. Place a piece of parchment paper on a baking sheet, and then gently move the puff pastry to the baking sheet. Bake at 450 degrees for 20 to 25 minutes or until the pastry is a lovely golden color. Serve hot or warm.

Bacon & Eggs in Toast Cups

Bacon & Eggs in Toast Cups

• 6 slices of bread
• 6 slices of bacon
• 6 eggs
• 1/2 cup of shredded cheese
• salt & pepper

1. Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray.

2. Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter. (I confess I do not have a cookie cutter so I use the lid to my tub of orzo pasta and just cut around the edges ;D)

3. Take bread circles and press them into the muffin pan, set aside.

4. Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes.

5. Shape bacon strips into the toast cups, fill with 1 Tbs of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven.

6. Crack your egg and separate out most of the egg white. Drop eggs into the cups, sprinkle with salt & pepper to taste. Place back in the oven and cook until white begins to set, about another 8 – 10 minutes.  The yolk should be creamy.

7. Remove from oven when done and pop out using a spoon, serve warm.

Breakfast Omelet Muffins

Breakfast Omelet Muffins

Ingredients
1 pound Italian Sausage (sweet, mild, hot variety depending on your preference)
1 cup broccoli florets (or other veggie)
8 large eggs
1/4 cup milk (or half and half depending on how you're feeling that day)
1/2 tbsp vegetable oil
1/2 tsp baking powder
salt & pepper to taste
Freshly grated Parmesan Cheese as needed

Directions
1. Preheat oven to 375 F.
2. In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli.
3. Whisk together eggs, milk, oil and baking powder.  Season with salt and pepper.
4. Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake.
5. Ladle the egg mixture over sausage and broccoli. 
6. Sprinkle with Parmesan cheese.
7. Bake for 15-20 minutes.

Bacon, Tomato and Cheddar Breakfast Bake with Eggs

Bacon, Tomato and Cheddar Breakfast Bake with Eggs

1 pound white artisan bread cut into 1" cubes (16 cups)
1/3 cup extra-virgin olive oil
1 pound sliced applewood smoked bacon or other good quality smoked bacon, cut into 1/2" pieces
1 large onion, halved and thinly sliced
One 28 ounce can whole Italian tomatoes-drained, chopped and patted dry
1/2 pound extra-sharp cheddar, shredded (8 ounces)
1/2 pound Monterey Jack cheese, shredded (8 ounces)
2 Tablespoons snipped chives
1-3/4 cups chicken broth
6 large eggs

Preheat oven to 350^o F.  Lightly oil a 9 x 13 glass baking dish.  In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet.  Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crispy.

Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes.  Transfer the bacon to paper towels to drain: reserve 2 Tablespoons of the fat in the skillet.

Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.  Add the tomatoes and cook until liquid is evaporated, about 3 minutes.

Return the toasted bread cubes to the bowl.  Add the contents of the skillet, along with the bacon, shredded cheeses, chives and broth.  Stir until the bread is evenly moistened.  Spread the mixture in the baking dish and cover with lightly oiled foil.

Bake the bread mixture in the center of the oven for 30 minutes.  Remove the foil and bake until the top is crispy, about 15 minutes longer.  Carefully remove the baking dish from the oven and using a ladle, press 6 indentations into the bread mixture (you can do 8 if you want to).  Crack an egg into each indentation.  Return the dish to the oven and bake for about 15 minutes, until the egg whites are set but the yolks are still runny.  Cook longer if you do not want runny yolks.  

Serve right away while it's warm.

Croissant Breakfast Ring

Croissant Breakfast Ring

1 can of crescents 8count 
5 large eggs 
1 cup of shredded Colby and monterey jack cheese 
8 slices of fully cooked bacon 


Preheat oven to 375 F degrees.  Scramble your eggs on stove top.  Lay out crescents
on a parchment lined pizza pan in a star formation.
Add your cooked bacon.
Add about 1/3 of your cheese. 

Add your eggs and a third more of the cheese.

Fold crescents over.

Add  the rest of your cheese to the top and bake for 17 minutes or until crescents are done
and golden brown.

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