Tag Archives: bacon

Winning Mexican Breakfast Casserole

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Winning Mexican Breakfast Casserole

  

This is my winning recipe for breakfast casserole from a contest through the United Supermarket grocery stores. šŸ˜Š

This is my go-to breakfast casserole for when I’m feeding a small crowd or have company coming over. It’s perfect to make the day before and let it sit in the fridge until the morning of when you pop it in the oven. I’ve made it with chorizo before instead of bacon and that’s pretty good too. But what can I say? Bacon has my heart! šŸ·šŸ˜

Ingredients:

  • 8 corn tortillas (highly recommend corn, but if you can only find flour that’s ok too)
  • 8 eggs
  • 1 T butter
  • 2 cups half and half  (or you can make your own half and half with 1 c milk and 1 c heavy cream) 
  • 2 cups of your favorite grated cheese (you can mix and match any cheese here)
  • 8 sweet baby bell peppers chopped or if you can’t find those 2 regular bell peppers any color chopped
  • 1 small sweet onion chopped
  • 1 chopped jalapeƱo (optional but adds a nice heat)
  • 1.5 pounds of bacon cooked crispy and crumbled 
  • Salt and pepper
  • Pico de Gallo for topping 

1. In a 9×13 baking dish that’s either been sprayed with non-stick cooking spray or buttered line your corn tortillas on the bottom.

 
2. In a large skillet dump your bacon and cook until crispy. Drain off most of the fat and reserve about a tablespoon in the skillet for the next round of cooking. Set bacon aside on paper towels to drain and cool.

   
 

3. Dump your chopped onion and peppers into your skillet and add 1 T butter and season with salt and pepper. SautĆ© on medium high heat for about 15 minutes or until all soft and starting to caramelize. 

   

3. Now that your bacon has cooled, crumble the bacon all over your tortillas. It would probably look nicer if I cut the bacon all uniform with a knife, but if I use my hands it’ll give me an excuse to eat the little pieces stuck to my hands later. No regrets.

  
4. Now sprinkle your cooked vegetables all over your bacon.

 
5. Whisk together 8 eggs and your cream and milk and season liberally with salt and pepper.

  

6. Pour egg mixture over your bacon and veggies.

   

 

7. Take two cups of your favorite grated cheeses and sprinkle on top. 

  

8. This is where I cover with plastic wrap and put in the fridge overnight until I need it in the morning. Once ready to cook, place in a 350 degree oven for 45 minutes or until egg is cooked through and the sides start to turn golden.

   

9. After it’s cooled down a bit out of the oven, top with Pico de Gallo and pour yourself a delicious mimosa! 

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Make Ahead Breakfast Burritos

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Make Ahead Breakfast Burritos

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My husband loves breakfast burritos, and these are a great make ahead breakfast thing for him to grab on his way out the door every morning. Just keep them in the freezer and reheat one whenever you want it. This recipe makes a dozen burritos.

Ingredients:

8 eggs
1/2 c milk or half and half
Grated cheese
12 tortillas
3 Yukon gold potatoes
1 jalapeƱo
1 sweet onion
1 garlic clove
1 1lb package of bacon
3 T butter
Salt and pepper
Salsa (optional)

1. First, dump your package of bacon into a large skillet. I’ll be using Old Faithful AKA my cast iron.

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2. Once your bacon is cooked, set it aside on a paper towel to drain and crisp up. Then pour off 90% of your grease into your bacon grease bowl (I know every good Southern cook knows what I’m talkin’ bout here). Keep the rest of the grease in your skillet to help the veggies along.

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3. Add your chopped onion and jalapeƱo and 1 T butter. SautƩ for 10 minutes or so.

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4. Once your onions start turning golden brown, add your diced potatoes and garlic, plus another T of butter. Season it all with salt and pepper.

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5. This is when I started making the eggs. I make them separate because I like to control the amount of egg in each burrito. I don’t like it when it’s all mixed together. The rule of thumb is 1 T of liquid per egg, so that’s 1/2 c (8 T) milk or half and half whipped into the eggs. Also salt and pepper these as well. Add to a skillet that has your last T of butter melted in it. Stir with a soft spatula and watch it all come together.

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6. Once your potatoes are done cooking in the onion and pepper mix (about ten minutes), crumble up your bacon back into the skillet.

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7. Now get yourself a little burrito assembly line going. I pre-cut 12 pieces of foil and had them ready to put my tortilla on, add skillet stuff, eggs, grated cheese, salsa, wrap up, repeat! Yum! Also, you can use any salsa you want, but if you like homemade salsa you can find my recipe here.

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Waffles

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Waffles

Blueberry Waffles
Jalapeno Bacon Waffles

I love love love waffles! Love them! This recipe is great for classic waffles, or add your favorite mixins! I love blueberries in mine, and my husband loves jalapenos and bacon. So weird, but he loves it.

Ingredients:
2 cups self-rising flour (This is one of those time savers I love because you don’t have to add salt and baking powder. If you don’t have self-rising flour, just add 1 tsp salt and 4 tsp baking powder to the recipe.)
2 T white sugar
1 T honey
2 eggs
1 1/2 c milk (we use coconut milk at our house, but any milk will do)
1/3 c melted butter
1 tsp vanilla extract
1/4 c mixins per waffle if you want them and keep separate from the mixing bowl (blueberries, strawberries, jalapenos and bacon, whatever… frozen fruit works best)

Combine all your ingredients and add 1/3 c at a time to your waffle iron that you’ve sprayed with non-stick cooking spray between each waffle. Right after you pour the mixture onto the iron, sprinkle your 1/4 c of mixins on top of the batter and close the lid. Cook according to the instructions on your waffle iron. Makes about 10 waffles.

Pork Chop Grenades

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Pork Chop Grenades

Pork Chop Grenades

This is one of those summer hits that people will be wanting your recipe for. A few years ago, I saw a recipe on one of those recipe chain Facebook posts for stuffed chicken breasts that used these same stuffing ingredients, and thus, eventually the pork chop grenade was born. At first, I made this recipe using chicken thighs, but it has expanded to the “other white meat”, and I’ve gotta say it’s pork perfection! But feel free to sub chicken or even pork tenderloin in place of a pork chop here – it really is versatile!

Ingredients:
Pork chops or pork steaks with bones removed
BBQ sauce (I used Sweet Baby Rays here)
1-2 strips of bacon per grenade
1/2 jalapeƱo sliced per grenade
Your favorite grilling seasoning or just plain salt and pepper
About 1 T cream cheese per grenade

1. This recipe graduated from chicken to pork because these bone-in pork steaks were on sale for a steal at the store. See what being a savvy shopper can do for you? šŸ™‚ I just cut out the bones of the steaks before using them. Obviously, the easiest thing would be to buy thin cut boneless pork chops.
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2. Sprinkle your favorite grilling seasoning on your meat and put about a tablespoon of cream cheese on each chop.
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3. Using either the back of a spoon or your fingers, mush the cream cheese out a little bit and place 1/2 a jalapeƱo on each. I like to keep a few seeds and stems in mine to keep them spicy! Please excuse the blurry pic šŸ™‚
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4. Now here is the messy part! You’re going to wrap these up into grenades using 1-2 slices of bacon each. Try to seal them up with the bacon because it helps keep the stuffing inside. I like to do a little fresh cracked black pepper on top of the bacon because it’s delicious and it looks pretty.
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5. Now you can decide to either bake or grill these. Normally, I grill mine but now that I’m living in Amarillo AKA the US’s windiest city , I don’t particularly enjoy grilling in gale force winds, so I bake them. I use a grilling sheet I’ve sprayed with non-stick spray on top of a cookie sheet/jelly roll pan lined with foil for easy cleanup. Bake at 375 for anywhere from 45-60 minutes based on the thickness of your meat. Then take them out and turn the heat up to 400 or crank the grill up.
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6. Now you’re going to baste them with your favorite BBQ sauce and put back in for 10-15 minutes. Again, you don’t want to overcook them, so keep in mind the thickness of your meat before you cook it.
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7. Your grenades are ready to eat! Let’s cut into one of these babies and check out that creamy spicy perfection!
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Breakfast Hash

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Breakfast Hash

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What else can I say about this breakfast that doesn’t tell you it for itself after seeing this picture? It’s delicious and has no calories whatsoever! Ok, so that’s a lie, but come on, who cares once you taste this delicious concoction!

Ingredients:
3 medium red potatoes chopped
1 sweet onion chopped
A few sweet peppers chopped (optional – you can leave out or use a bell pepper if you don’t have sweet peppers)
6-8 slices of bacon chopped (I just used what I had leftover in my package of bacon. Feel free to use an entire package for this!)
1 jalapeno chopped (if you don’t like the heat, remove the stems and seeds, or just use half)
1 garlic clove chopped
2 T butter
Olive oil
Salt and pepper
1-2 fried eggs per person (this made enough for 2 of us to have large servings)
Shredded cheese and Louisiana hot sauce for garnish

1. Saute onion and peppers in butter and olive oil for about 15 minutes on medium to high heat.
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2. Add bacon and chopped potatoes, and saute another 5 minutes before adding chopped garlic. Season with salt and pepper.
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3. Fry up your eggs in a separate skillet (1-2 per person). As a good southern girl, I keep a bowl of bacon grease on hand by my stove top for occasions such as this where I need to fry an egg in bacon grease. Don’t you dare try to tell me an egg “fried” in a skillet with Pam is fried. That’s blasphemous and may God have mercy on your soul! However, should you like your eggs sunny side up, you can add them later and cook on your skillet under the broiler later if you’d like.
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4. Put several healthy spoonfuls of your delicious hash into a bowl and top with your friend egg. Then garnish with cheese, Louisiana hot sauce, or whatever else you like. -6
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