Breakfast/Brunch Archives - Page 4 of 4 - Garlic & Olive Oil Veins

Bacon & Egg Breakfast Sandwich

Happy Sunday! What do you planned for your Sunday? This morning I felt like making a breakfast sandwich. I only have my healthier bread on hand which isn’t ideal for breakfast sandwiches but it served it’s purpose. I personally don’t like my bread toasted but if you do feel free to toast your bread. It’s almost easier to eat toasted as the sandwich won’t fall apart. There’s what I did.

Bacon & Egg Breakfast Sandwich

Ingredients:
2 slices bread (toasted or not toasted) or english muffin or bagel
1/2 T butter
3 slices of bacon, cooked (I made a woven square)
2 eggs, cooked anyway (I made fried eggs)
1 slice, cheese (I used cheddar)

Directions: To assemble the sandwich: butter the bread/toast add slice of cheese and top with egg and bacon. Eat and enjoy.

Note: You can use any bread you’d like. I’m doing Weight Watchers so I used bread that is healthier. You can make this any which way you’d like. I just wanted to share with you how I made mine.

wp-image-574547057 — Bacon & Egg Sandwich

October 8, 2017

garlicandoliveoilveins4 Comments

Waffle French Toast

Happy Sunday! I woke up feeling a little better this morning so wanted to make a delicious breakfast. I am not a huge fan of a sweet breakfast. Like pancakes or french toast or waffles. I prefer a bagel or eggs and bacon. However, this morning I decided to make my waffle french toast. It’s just like it sounds french toast that looks like a waffle.

I’ve made the egg waffles and also the french toast waffles before but today’s came out even better. The first time I made it I used a healthy bread that was super thin and today I made it with a much better bread. It was thick and soaked up the egg mixture without falling apart. Take a look at the recipe below. I used a round waffle iron as that’s all I had, but the larger square waffle iron would probably work the best. Then you can make 2 pieces at a time.

Waffle French Toast

Ingredients:
4 eggs
1/3 cup milk
3 t vanilla extract
8 slices bread, thick
Syrup
fruit, optional

Directions: Preheat oven to 300°. Whisk together eggs, milk and vanilla. Heat up waffle iron until ready. Add bread to the egg mixture and add into waffle iron and close. Cook 3-4 minutes, it may be sooner just check it and see if it’s done enough. Remember this isn’t like a normal waffle that is completely raw. The french toast just has the egg that is raw so won’t take as long. Once piece is done, remove and put into a pan and into the oven to keep warm. Complete for the following slices. Cook in waffle iron and continue to add to the pan in the oven. Once finished top with whatever your favorite syrup is and top with fruit if you’d like then enjoy!

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September 24, 2017February 18, 2019

garlicandoliveoilveins4 Comments

Bacon Swiss Quiche

Happy Sunday! When I think of Sunday I think of brunch, relaxation and catching up on my DVR.

However, this morning I’ve been a busy bee. Made a quiche for brunch, cleaned the kitchen, mopped the floor and I’m about to meal prep some food for the week. I’ll save the relaxation for later this afternoon.

So, My Mom has been making this quiche I made today for as long as I can remember. It’s a great breakfast dish and easy to make.

Bacon Swiss Quiche

Ingredients:

6 crisp bacon slices, chopped (I use cooked bacon and just cut in thin slices with a scissor)

3 eggs

1 1/2 cups half and half (or heavy cream)

3/4-1 cup Swiss cheese, grated

1/2 medium onion, chopped

1 pie crust (pre-made or homemade)

2t onion powder

Sprinkle: Salt and Pepper

Directions: Preheat oven to 400°. Place the pie crust on a baking sheet. This will catch anything that may drip out while cooking. Add chopped onion, bacon and Swiss cheese to the pie crust. In a bowl mix together eggs and half and half (or heavy cream), onion powder and salt and pepper. Pour the mixture in the pie crust. Place the pie in the oven for 15 minutes at 400° and then reduce oven to 300° and cook for 25-30 minutes. Check the quiche with a knife in the center, if the knife comes out clean it’s done. Let sit for 15 minutes before serving.

Note: You can wrap the edges of the pie crust with foil to keep it from burning. It’s great to partially prep ahead of time especially if you have company staying with you or company coming over for brunch. Just add the onion, bacon and cheese to the pie crust and cover it and place in the refrigerator the night before. The next day you just need to make the egg mixture and pour into the crust. It just cuts down on the time in the morning.

Enjoy your Sunday!