#Recipes, Bacon, Breakfast, Eggs

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

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.

Bacon & Egg Sandwich


#Recipes, Breakfast

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

4 eggs
1/3 cup milk
3 t vanilla extract
8 slices bread, thick
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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Favorite Breakfast Dishes: Savory Edition 2

Happy Friday Everyone!  Favorite Breakfast Dishes part 2 is here!  Perfect time for the weekend.  I’m so excited the weekend is here.  I feel like the week dragged more than normal. It’s been hot here in Chicago, like super hot.  Mid 90’s.  Which is about 40 degrees to hot for me! Just kidding.  I do prefer the cooler temperatures though. I’m looking forward to fall weather and even colder actually.  I want some cooler weather so I can make some soups and chili and just comfort food.  I definitely can’t do that with this hot weather.  Enough complaining about the weather, lets move on to some breakfast talk…..

It’s my 2nd edition of the savory breakfast dishes.  With the weekend upon us I wanted to get this out to everyone today so maybe you can try a new recipe this weekend.  I hope you enjoy these dishes as much as I do.

1: Avocado and Tomato Toast

1 English muffin, toasted
2 large tomato slices
1 medium avocado, ripe
Sprinkle: Salt

Directions: To assemble smash half avocado over each side of English muffin, top with sliced tomato and sprinkle with salt. Simple yet filling and so good. No butter or anything needed. If you haven’t had avocado toast and love avocado as much as I do, I’d give it a try.


2: Eggs over Tators
Serving: Half  of eggs (2.5 eggs cooked) with Half serving of potatoes (about 3/4 cups uncooked)

5 eggs
1T water or milk
1 1/2 cups diced potatoes or hash browns cooked (See recipe below)
2 links, sweet turkey sausage, removed from casing and cooked
2 cups spinach, chopped
1 shallot, chopped
3T crumbled feta cheese (any cheese will work)
Sprinkle: Salt and Pepper
Cooking spray, or 1/2 T of butter

Direction: Whisk eggs in a bowl with 1T of milk or water.  Heat sauté pan over medium heat. Once heated add in the butter or spray the pan.  Add the eggs and cook for 1 minutes scrambling.  Add in the shallots and spinach and mix well while it continues to cook.  After about 2-3 minutes add in the cooked sausage and mix well and cook another minute.  Add in the feta and incorporate well till feta starts to melt.  Remove from the heat and season with salt and pepper and top over the cooked diced potatoes or hash browns.

Diced Potatoes:
2 cups diced potatoes (you can use fresh or buy the precut ones in the store with hash browns)
1T butter or oil
2t garlic powder
1t onion powder
Sprinkle: Salt and Pepper

Direction:  Heat a medium sauté pan over high heat. Add in the butter or oil let heat for 30 seconds and then add in the potatoes (whichever you prefer) Cook until they are crunch and cooked through about 12-15 minutes.  Times will vary based on your preference of cook. I personally cook them slightly longer as I like them a little crispy. Note: The hash brown potatoes will cook quicker than the cubed potatoes.  This is great to partially make ahead.  I make extra turkey and potatoes and then the day I’m going to eat it I’ll do the eggs with the vegetables.  You can use any variations of veggies you’d like.


3: Bun-less Egg Sandwich

2 eggs
2 slices bacon, cooked
1/2 avocado
1 slice low fat cheese (optional)
Sprinkle: Salt and Pepper
Cooking Spray
2 Cooking rings or round cookie cutters

Directions:  Heat small sauté pan over medium heat.  Whisk the eggs in a bowl and season with salt and pepper.  Add your cooking rings to the pan and spray with the cooking spray and pour the eggs evenly in both rings.  Or if you are using a cookie cutter let the eggs cook about 2-3 minutes in the pan and then use the cookie cutter to cut out the circles. Make sure to use a smaller pan so the egg “bun” is thicker and not super thin.  Cook the eggs and flip half way through.  I liked mine a little crispy so I cooked it longer.  Whatever you prefer.  To assemble place avocado, bacon and cheese on top one egg and top with the other egg to form a sandwich.  You can also make these in the oven with a larger muffin tin.  Bake in oven at 350° for 8-10 minutes.  Cooking times will vary.


4: Breakfast Pizza

1 bag shredded hash browns
6 eggs
1 1/2 cups shredded cheese (I used cheddar)
8 slices bacon, cooked and chopped
Sprinkle: Salt and Pepper
Cooking spray

Directions: Preheat over to 400°.  In a bowl mix together 2 eggs, 1/2 cup of cheese, hash browns and salt and pepper.  Spray a cookie cheese with cooking spray. Spread the hash brown mixture on the cookie sheet and form a crust. Make sure it’s not too thick or it will take longer to bake.  Bake the crust 20-25 minutes.  After that remove from oven and top with 1 cup cheese, and sprinkle cooked bacon.  In a separate bowl crack 4 eggs I remove some of the whites to make it less runny. Top the eggs over the crust and bake in oven for another 5-7 minutes until the whites are cooked and yolks are slightly cooked.  Remove from oven and cut and serve.

Note: You can make sunny side up eggs in a skillet and then top over each piece of the crust.  Baking the eggs right over the crust in the oven sometimes makes a mess.  The eggs slide all over the place.  I’ve done this method both way. For a hassle free pizza just cook on the skillet.  Do everything the same on the pizza minus topping with the eggs. When you take the pizza from the oven for the last time it should be the crust, topped with cheese and bacon. Then just plate with a piece of the crust and an egg sunny side up on the top.  You can also make individual portions as well. Mini pizza crusts topped with an egg. It definitely will WOW any breakfast guests.



Favorite Breakfast Dishes: Savory Edition I

I’ve had a few people reach out to me on social media and ask what my favorite breakfast dishes are. It’s funny because I never use to like breakfast or really eat it.  I’d just snack on something mid morning and that would be it.  More recently I’ve been eating more for breakfast and I really enjoy making breakfast on the weekends.  I’m going to do 3 parts to my “Favorite Breakfast” dishes.  First part will be my favorite breakfasts, savory edition part I and then I’ll do part II and last will be a sweet edition.  Stay tuned for part II of Savory and then the Sweet Edition.

Now on to my favorite dishes some are pretty generic but nonetheless delicious!   Below you will see a few of my favorite ones with photos. The bacon and Swiss quiche is one of my favorites but I’m not adding to this list as I’ve posted recently.  Check out my previous blogs for that recipe.


1: Spinach and Feta Omelet: Serves 1


2-3 eggs

1/2 T water or milk

1/2 cup spinach, chopped

2T onion, chopped

3T feta, crumbled (more of less if desired)

Pinch: Salt and Pepper

1/2 T of butter or cooking spray

Directions: Heat a small sauté pan to medium heat. Crack the eggs and whisk with water or milk. Add in onion, spinach, feta and salt and pepper. Butter the sauté pan and add in the egg mixture.  Cook about 3-4 minutes and flip over and finish cooking. Then fold sides over. I like to make mine a little brown and crispy. Reduce cook time if you’d prefer to not have it that way.   Serve hot with last tablespoon of feta cheese over the top.

Note: This is not an omelet with the ingredients stuffed inside. You can also do it that way. I just like to have the spinach and feta through the egg vs just inside.



2: Breakfast Egg Muffins


2T water/milk

8 Eggs

Cooking Spray

Pinch: Salt and Pepper

2-3 Fillings

Examples: cheese, onion, mushrooms, spinach, cooked bacon, cooked sausage etc

Directions: Preheat oven to 350°. Spray cooking spray in 8-10 openings in a cupcake pan. Whisk together the eggs and add in the water or milk and salt and pepper. Add your desired fillings to the muffin tin evenly, you can add different fillings to some to give you variety.  Evenly add the egg mixture to the openings. Don’t over fill.  Bake for 20-22 minutes until cooked through.  Cooking times may vary.

Remove from the oven and let sit before removing. Run a knife around the edges to assist with removing the egg muffin from the tin.

Note: These can be reheated in the microwave for 30-45 seconds and they can also be frozen for a quick breakfast. Keep in mind you may loose some quality after freezing. wp-image-1324126044


#3 Egg “Waffles”


2 eggs

1/2 T milk or water

2-3 desired fillings

Examples: cheese, onion, mushrooms, spinach, cooked bacon, cooked sausage etc

Pinch: Salt and pepper

1/2T Cheese (Topping)

Cooking spray

Directions: In a bowl whisk everything together, eggs, water or milk, salt and pepper and the 2 desired fillings. Heat up a waffle iron to medium heat. Spray the waffle iron with cooking spray. Cook 3-4 minutes, check once to make sure it’s cooking. Remove from heat and top with sprinkle of cheese.

Note: I’ll be honest this doesn’t taste strong like eggs.  I actually like it for that reason as sometimes I’m not in the mood for eggs but want the protein.  This is a great option. Try it with other fillings. Mine in the picture below is feta and spinach. (One of my favorite things with eggs!)



#4 Breakfast Tacos


4 eggs, scrambled and cooked seasoned with salt and pepper

4 flour tortillas, taco size, warmed

2-4T salsa

1 avocado, diced

1T shredded cheese

Directions: Add scrambled eggs to tortilla and top with salsa (as much as desired) and 1/4 of the avocado and top with shredded cheese.

Note: These tacos are super easy and can be prepped ahead of time. Just heat up the eggs in the microwave slightly and assemble the taco. Feel free to add additional toppings if you’d like. Picture below isn’t great, but I wanted to show an example of how it looks. (I will take a new picture next time I make them)


Hope you enjoy all these! Stay tuned for part II of Savory Breakfasts coming soon!

Bacon, Breakfast, Brunch, Eggs

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


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!

Grating the Swiss cheese!
Pouring the egg mixture into the crust.
Ready for the oven!
Finished masterpiece!