Twice Baked Potatoes with Bacon and Eggs Recipe

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Twice Baked Potatoes with Bacon and Eggs Recipe

I love bacon, eggs, and potatoes for breakfast. Everyone here seemed to be in the mood for a breakfast dinner so I decided to put this Twice Baked Potatoes with Bacon and Eggs Recipe on the menu for dinner. This recipe does take some time, and requires some work, but it is well worth the effort. The bacon flavor is incorporated right into the potatoes making each bite bacon delicious. The richness added by the egg yolk makes this recipe almost perfect.
The next time you craving for bacon, eggs, and potatoes give this Twice Baked Potatoes with Bacon and Eggs Recipe a try; it’s delicious. Enjoy

Twice Baked Potatoes with Bacon and Eggs Recipe
 
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Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 4 large russet baking potatoes
  • 1 pound bacon Divided (cooked until crispy – reserve drippings)
  • ¼ cup warm milk
  • 1 cup shredded cheddar cheese
  • 5 scallions (thinly sliced)
  • 1 tablespoon fresh parsley (chopped)
  • Salt
  • Pepper
  • 4 large eggs
Instructions
  1. Preheat oven to 375F.
  2. Scrub and pierce potatoes for the microwave. Microwave potatoes until tender, about 16 to 20 minutes, depending on the size of the potatoes.
  3. While the potatoes are cooking, cook the bacon until crisp, reserving the drippings. Drain and cool on paper towels and coarsely chop 4 slices of bacon and set aside.
  4. Allow the potatoes to cool until they are cool enough to handle. Slice off the top of each potato, down about a ¼ of an inch, to flatten out the tops. Scoop out 3 of the potatoes down to about ¼ inch from the skin placing the flesh in a medium size bowl. Scoop out the 4th potato and discard the flesh.
  5. hollowed out potatoes
  6. Using an electric mixer or potato masher, add the milk, and 2 tablespoons bacon dripping. Mash the potatoes, and then stir in the chopped bacon, cheese, ½ the scallions, ¼ teaspoon pepper, parsley, and ½ teaspoon salt until thoroughly combined.
  7. Twice Baked Potatoes with Bacon and Eggs stuffing
  8. Divide the mashed potatoes into the 4 potato skins using the back side of the spoon to pack it in place forming a long deep well to hold the egg.
  9. Brush each potato using a pastry brush with bacon dripping, and place the stuffed potatoes on aluminum foil in a shallow baking pan. Crack each egg, one at a time, into a bowl, and then pour the egg into the trench of the potato. Some of the egg white may overflow, which is fine.
  10. Raw Twice Baked Potatoes with Bacon and Eggs
  11. Bake the potatoes until egg whites are set. (20 – 30 minutes) top each twice baked potato with ½ strip of bacon and the rest of the scallions. Serve the rest of the bacon on the side.
  12. Twice Baked Potatoes with Bacon and Eggs

Adapted from Food Network Magazine

Doughnut Muffins Recipe

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donnutmuffinrecipe

I have wanted to make doughnuts, but I did not feel like dealing with the dough. I ran across this simple Doughnut Muffins Recipe, which I thought looked really good. This is a very simple recipe that doesn’t require much time to put together. The cake doughnut texture, coated with the butter, sugar, and cinnamon turns them into a delicious treat.

The next time you’re in the mood for doughnuts give this Doughnut Muffins Recipe a try; they’re delicious. Enjoy

Doughnut Muffins Recipe
 
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Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • Muffins
  • 2 ¾ cups al-purpose flour
  • 1 cup sugar
  • ¼ cup cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1 cup buttermilk
  • 8 tablespoons unsalted butter (melted)
  • 2 large eggs plus 1 egg yolk
  • Sugar Coating
  • 1 cup sugar
  • 2 teaspoons ground cinnamon
  • 8 tablespoons unsalted butter (melted)
Instructions
  1. Preheat oven to 400F.
  2. For Muffins whisk all dry ingredients together in a large bowl.
  3. In a separate bowl whisk together the rest of the ingredients. Combine the wet ingredients into the dry ingredients until just moistened.
  4. Lightly spray a 12 cup muffin tin with cooking spray and divide the batter into the 12 cups.
  5. Bake on middle rack of oven until muffins are light brown and a tooth pick inserted in the center comes out clean. (About 20 minutes)Let muffins cool, until cool enough to handle.
  6. In a medium size bowl whisk together the sugar and cinnamon. Melt the butter in a separate pan or bowl. Using a pastry brush coat the muffins generously with melted butter, and then roll them in the sugar until thoroughly coated. Place the muffins on a wire rack to cool.

 Adapted from Cooks Country Magazine

Banana Brand Muffins Recipe

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banana bran muffins recipe

I had to decide whether I wanted to make cupcakes, or muffins, so I decided on this Banana Brand Muffins Recipe because I had almost all the ingredients on hand and it also looked like a heather choice.
This is a simple recipe, and chances are you will have almost all the ingredients on hand.
The next time you want to cook up a batch of muffins give this recipe a try – it’s simple and good.

Banana Brand Muffins Recipe
 
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Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 1 ½ cups bran flakes (crushed)
  • 1 cup mashed bananas (about 2 large or 3 medium)
  • ½ cup milk
  • 1 large egg (lightly beaten)
  • 3 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon nutmeg
Instructions
  1. Preheat oven to 400F.
  2. Crush the bran flakes and mash the bananas. (I put the cereal in a food grade plastic bag and used a rolling pin to crush the cereal)
  3. In a medium size bowl mix together the bananas, egg, milk, oil, and cereal. Set aside and let rest for about 5 minutes.
  4. In a large bowl whisk together all the dry ingredients. Add the banana mixture to the dry ingredients and stir until just moistened.
  5. Spoon the batter into 12 prepared muffin cups and bake for 20 – 25 minutes, or until a tooth pick inserted comes out clean. Remove to wire rack to cool.

 

Norwegian Pancakes Recipe

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norwegian pancakes recipe

It has been awhile sense I have put a breakfast recipe on the supper menu, and for some reason we were all in the mood for pancakes; I have wanted to try this pancake recipe so I took the opportunity.
This is a very simple recipe; you just put it all in a bowl and mix it together. This is not a traditional type of pancake, it is rich and creamy, and doesn’t take on the bread type texture of the traditional pancake.
If you like pancakes give this one a try; it’s a little different, but very good. Enjoy

Norwegian Pancakes Recipe
 
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Author:
Recipe type: Breakfast
Ingredients
  • 1 cup sour cream
  • 1 cup small curd cottage cheese
  • 4 eggs (lightly beaten)
  • ¾ cup all-purpose flour
  • 1 tablespoon sugar
  • ¾ teaspoon salt
Instructions
  1. In a large bowl mix all the ingredients together. (I started with the eggs whisking them together a little bit before adding the rest of the ingredients)
  2. In a lightly oiled large skillet, or griddle, over medium high heat pour the amount of batter for the size pancakes you want to serve. Cook until bubbles start to form on the surface and pancakes golden brown. Flip and continue cooking until done.
  3. Serve with warm syrup and butter.

 

Buttermilk Oatmeal Muffins Recipe

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buttermilk oatmeal muffins recipe

If you need a recipe that is simple and quick for breakfast give this Buttermilk Oatmeal Muffins Recipe a try. I have quite a few oatmeal muffin recipes on this blog but this is one of the best. The recipe is quick to put together and doesn’t require much time in the oven. The muffins turn out moist and hold the moisture very well if you want to keep the leftovers for a couple of days.

Serve warm with butter melting on top – Delicious

Buttermilk Oatmeal Muffins Recipe
 
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Author:
Recipe type: Breakfast
Serves: 6 Jumbo
Ingredients
  • 1 cup quick rolled oats
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg (lightly beaten)
  • ⅓ cup brown sugar (packed)
  • ⅓ cup vegetable oil
Instructions
  1. Place oatmeal in a large bowl. Mix in the buttermilk and let the mixture soak for 15-30 minutes.
  2. Preheat oven to 400F
  3. In a medium bowl sift together the flour, baking soda, baking powder, and salt. Mix the flour mixture into the oat mixture and then add the sugar, egg and oil and mix until thoroughly combined.
  4. Spray 6 jumbo muffin cups with cooking spray and fill the cups about 3/ 4’s full. Bake for 20-25 minutes or until a tooth pick in the center comes out clean.
  5. Serve warm with butter.

Simple Swedish Pancakes with Bacon Roll-Ups

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swedish pancakes and bacon roll ups

Simple and delicious! Hot pancakes, bacon, maple syrup and melted butter; it doesn’t get much better than this. This recipe is so simple I almost felt guilty putting it on the breakfast table. All the ingredients except for the bacon are mixed together in a blender, the pancakes are cooked, and then the bacon is rolled up into the pancakes and topped with maple syrup and butter.

 

Simple Swedish Pancakes with Bacon Roll-Ups
 
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Author:
Recipe type: Breakfast
Serves: 12-16 pancakes
Ingredients
  • 1 pound of bacon (cooked to crispy)
  • 1¾ cups milk
  • ¼ cup butter (melted)
  • 1¼ cups all-purpose flour
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 3 eggs
  • Maple syrup and butter for topping
Instructions
  1. Cook bacon until crispy and set aside to drain on paper toweling. Reserve the bacon fat in the skillet.
  2. Pour all the ingredients except for the bacon into a blender, and blend until toughly blended to form the batter.
  3. Heat a skillet to medium high heat and using a pastry brush lightly coat the skillet with bacon fat. Cook the pancakes by pouring about ¼ cup of batter of batter on the skillet for each pancake. Cook until golden brown; flip the pancake, place 2 strips of bacon across the middle, and when the 2nd side is done roll the pancake over the bacon.
  4. Serve hot topped with butter and maple syrup

Loaded Baked Potato Cheese Omelet Recipe

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Looded Baked Potato Cheese Omelet Recipe

We were all in the mood for a breakfast supper and this Loaded Baked Potato Cheese Omelet Recipe looked really good. This is a simple recipe that doesn’t require a lot of ingredients and is fairly quick to put together. I think what caught my eye the most about this recipe is that it is finished off in the oven. My worst fear was that it would stick to the pan causing total destruction, but my fears weren’t realized; the omelet slid out of the pan nicely and was a nice golden brown.

You can get as creative as you want with the filling for this recipe as long as you are not adding any liquid – I chose bacon and potatoes because that always seems to work for me. This is a large omelet so I slit one between 2 people. Adapted from Cook’s Country TV Show Cookbook.

Loaded Baked Potato Cheese Omelet Recipe
 
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Author:
Recipe type: Breakfast
Serves: Makes 1
Ingredients
  • 1 large potato (peeled and cubed into ½ inch cubes)
  • 4 slices of bacon (cut into ½ inch pieces)
  • 2 scallions (thinly sliced)
  • Salt and pepper to taste
  • 3 tablespoons heavy cream (chilled)
  • 5 large eggs (at room temperature)
  • 2 tablespoons butter
  • 1/ 2 cup shredded cheddar (divided)
Instructions
  1. In a large skillet fry bacon until crispy; drain on paper toweling.
  2. cooking diced bacon
  3. In a medium size microwaveable bowl cook potatoes in microwave, covered until just tender. (About 5 minutes)
  4. homemade hash browns
  5. In the same skillet you cooked the bacon in, cook the potatoes until golden brown. Transfer the potatoes back to the bowl and mix in the bacon, scallions, and salt and pepper to taste. Cover and set aside.
  6. For the omelet pre-heat the oven to 400F. In a medium size bowl using an electric mixer with whisk attachment mix the heavy cream until peaks form.
  7. In a large bowl using the electric mixer whisk the eggs until mixture about triples in size and the mixture is frothy. Gently mix the whipped cream into the eggs using a spoon.
  8. omelet egg mix
  9. Melt the butter in a 10 inch oven proof frying pan over medium-low heat swishing it around to coat the bottom and sides. Pour in the egg mixture and cook until the eggs firm up around the edges of the pan. Sprinkle on ¼ cup cheese and ½ of the potato mixture. Move the skillet to the oven and bake until edges are beginning to brown.
  10. cooking omelet in skillet
  11. Remove the skillet from the oven, sprinkle on the rest of the cheese, and then the potato mix. Using a rubber spatula while tilting the pan carefully slide the omelet half way onto a plate. When about half way fold the other half of the omelet over the top.
  12. Serve Hot

Epic Breakfast Sandwich Recipe

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Epic Breakfast Sandwich Recipe

 

I don’t usually use the word epic in a recipe but that’s exactly what my wife called this Breakfast Sandwich. It is a little sloppy to eat because of the sauce-but it’s delicious. This is another simple and good recipe that doesn’t require a lot of prep or cooking time. We were in the mood for something a little different for supper, so I put this Epic Breakfast Sandwich Recipe on the menu.

Don’t pass this one up give it a try it’s delicious and well worth the effort. Enjoy Adapted from cooks country magazine.

Epic Breakfast Sandwich Recipe
 
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Author:
Recipe type: Breakfast
Cuisine: American
Serves: Makes4
Ingredients
  • 4 English muffins (split)
  • 6 slices bacon (cut in half)
  • 3 tablespoons unsalted butter (softened for spreading)
  • ¼ cup mayonnaise
  • 1 teaspoon hot sauce-or to taste
  • 4 large eggs
  • 4 ounces shredded cheddar cheese (mild)
  • 1½ cups baby spinach
  • 8 thin tomato slices (about 1 medium)
  • Salt
  • Pepper
Instructions
  1. Epic Breakfast Sandwich Recipe
  2. Adjust oven rack to about 5 inches from the broiler element. Preheat the broiler for high heat. Butter the split side of the English muffins; place them on a cookie sheet split side up. Broil muffins until golden brown. Flip the muffins and cook on the other side until they start to brown. Set aside.
  3. Epic Breakfast Sandwich Recipe
  4. Epic Breakfast Sandwich Recipe
  5. In a small bowl mix together the mayo and hot sauce - set aside.
  6. Using 2 small bowls crack 2 eggs into each bowl - set aside.
  7. Epic Breakfast Sandwich Recipe
  8. Cook the bacon in a nonstick large skillet until crispy (I used a cast iron skillet which worked fine). Set aside on paper towels.
  9. Epic Breakfast Sandwich Recipe
  10. Remove all the bacon fat except for one tablespoon from the skillet. Heat until the skillet starts to shimmer from the heat and poor in the eggs, one bowl on each side. Salt and pepper to taste, cover and cook for about 1 minute. Quickly place 3 slices of bacon over each egg, and then top each egg with ¼ cup shredded cheese. Cook covered until egg white is cooked and cheese is melted.
  11. To put it all together place each egg on an English muffin half, top each with 1/ 4 the sauce, spinach and then 2 slices of tomato; add the muffin tops and enjoy.

 Epic Breakfast Sandwich

Cornmeal Buttermilk Pancakes Recipe

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Cornmeal Buttermilk Pancakes Recipe

Cornmeal is not usually one of my favorite ingredients but when I saw this Cornmeal Buttermilk Pancakes recipe I had to give it a try. While I was preparing this recipe the first thing that came to my mind was cornbread, but the texture of the pancakes came out a lot lighter, and fluffier, than cornbread would be. I still much prefer the traditional buttermilk pancakes; however these Cornmeal Buttermilk Pancakes were really good, making it a good choice for changing things up a little bit. This recipe was adapted from Cooks Country’s “Best Recipes”.

If you like pancakes and want to try something a little different give this Cornmeal Buttermilk Pancakes Recipe a try; they are light, fluffy, and really good.

Ingredients

1 3/4 buttermilk (divided)

1 1/4 cups cornmeal

2 tablespoons unsalted butter (cut into 1/ 4 inch slices)

3/4 cup all-purpose flour

2 tablespoons sugar

1 3/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

Vegetable oil for cooking

Directions

1. In a large cover-able microwave bowl mix together the cornmeal, butter, and 1 1/4 cups buttermilk. Microwave for about 90 seconds stirring halfway through. Set aside and let sit covered for about 5 minutes.

pancake cornmeal mix

2. In another large bowl mix together the flour, sugar, salt, baking soda, and baking powder; set aside.

pancake mix

3. In a small bowl using an electric mixer beat together the 2 eggs and the rest of the buttermilk.

Putting it all-together

1. Mix the egg mixture into the cornmeal mixture.

cornmeal pancake batter

2. Mix the cornmeal mixture into the flour mixture and let stand for 5 minutes.

3. Heat a lightly oiled skillet over medium low heat. Once the skillet is hot spoon the batter into the skillet to form the pancakes to the size you want. If you are using a griddle you can probably do more than one at a time. When the pancakes form bubbles on the top and start to firm up, they should be golden brown and ready to flip; brown on the other side and serve hot with butter, and your choice of syrup.

cooking pancakes

Makes about 8 – 6 inch pancakes

Cornmeal Buttermilk Pancakes

Reduced Fat Biscuits and Sausage Gravy Recipe

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Reduced Fat Biscuits and Sausage Gravy Recipe

I love biscuits with sausage gravy on top of them but don’t like to make them very often because of the amount of fat in the sausage gravy. When I saw this Reduced Fat Biscuits and Sausage Gravy Recipe I was a little reluctant to try it because I just couldn’t visualize the taste even being close to the same. To my surprise this Reduced Fat Biscuits and Sausage Gravy Recipe was delicious; it was so good I could hardly tell the difference, and my wife said it was as good as the original and, maybe even better. Instead of making my own biscuits for this recipe I used Pillsbury Grands. If you would rather make your own biscuits just use your favorite biscuit recipe. Don’t cut corners by using store bought sausage, the home sausage recipe in this recipe is as good as it gets.

If you like sausage and biscuits, but want to get away from the fat, give this Reduced Fat Biscuits and Sausage Gravy Recipe a try. Adapted from Cooks Country Magazine.

Reduced Fat Biscuits and Sausage Gravy Recipe
 
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Author:
Recipe type: Breakfast
Serves: Makes 8
Ingredients
  • 8 large biscuits
  • Sausage
  • 1 ¼ pounds lean ground turkey
  • 2 teaspoons ground sage
  • 1 ½ teaspoons black pepper
  • 1 teaspoon salt
  • 1 clove garlic (minced)
  • ½ teaspoon thyme
  • ¼ teaspoon baking soda
  • ⅛ teaspoon cayenne pepper (or to taste)
  • Gravy
  • 1 teaspoon vegetable oil
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 1 ½ cups evaporated skim milk (1 can)
  • 2 tablespoons low fat cream cheese
  • ½ cup water
Instructions
  1. To make sausage place turkey in a large bowl, add all the sausage ingredients and mix until thoroughly combined. (Hands seem to work the best for this)
  2. breakfast sauge mix browning sausage
  3. sausage gravy recipe Reduced Fat Biscuits and Sausage Gravy Recipe
  4. To make the gravy cook the sausage using the oil in a large skillet over medium heat, breaking the sausage up as it cooks. Cook until no longer pink inside. Sprinkle and mix in the flour; cook for 1 minute. Mix in the chicken broth, milk and stir in the water. Brink to a boil and then reduce to a simmer and cook until gravy thickens. Remove from the heat and mix in the 2 tablespoons of low fat cream cheese.
  5. Serve over hot biscuits and enjoy

Reduced Fat Biscuits and Sausage Gravy Recipe