RSS Feed

Tag Archives: bacon

Bacon, Egg, and Avocado Breakfast Wraps

Posted on
A 15 minute, warm breakfast. Well rounded, tasty, and fast enough for a weekday morning.
Bacon-Egg-Avocado-Tortilla-Wrap-Close

If you’re already tired of Pumpkin Spice everything recipes then you are in the right spot today! Here’s a totally non-seasonal, no pumpkin in sight recipe. Not to say I don’t love pumpkin, because I do! I’m just saving my pumpkin recipes for next month 😉

I’ve been going on and on about these wraps on so many of my Gluten Free Weekly Meals posts. I figured it was about time to bring you the recipe.

Really, this is hardly a recipe at all. There are so few ingredients and the prep is so minimal. I guess that makes it the perfect recipe for anyone who isn’t looking to spend hours in the kitchen! Yeah, this isn’t as quick as grabbing a bowl of cereal in the morning, but about 15 minutes to a warm, whole foods breakfast is a good deal.

Bacon-Egg-Avocado-Wrap-Avocado

Now, confession time: I actually never eat this with bacon. I just find bacon, well . . . disgusting. I’ll eat turkey bacon every once in a while, as part of a recipe, but not on it’s own. Greasy foods are not my thing. For me, this breakfast becomes a tortilla spread with mashed avocado (seasoned with lime, of course), topped with an over-medium cooked egg. I’m telling you, that right there is a really satisfying, well rounded breakfast. I actually served it this way for a while, and one day it dawned on my that Steve may enjoy some bacon with his breakfast. Against my better judgement I got some of that *real* bacon at the grocery store. I cooked up a few slices the next morning to go with this breakfast and it was a big hit. Apparently, like out of this world good. Like, telling his best friend about it over video games that evening good.

Eh, I still prefer my breakfast wraps without bacon.

Of course, you can, and should, make yours however you’d like!

Bacon-Egg-Avocado-Wrap-Over

Bacon, Egg, and Avocado Breakfast Wraps

Ingredients
  • 8 slices of bacon (turkey bacon, regular bacon, any type of bacon you like)
  • 4 eggs
  • 1 – 2 T water
  • 4 corn tortillas
  • 1 avocado
  • 1 T lime juice (or more, to taste – sometimes I vary the amount depending on the size of the avocado)
  • salt, optional
Directions
  1. In a large skillet, preferably one that has a lid, cook the bacon over medium heat. (I don’t have the best bacon cooking technique BUT here’s how I do it: Turn my heat to medium and put the bacon in the skillet. Once the bacon starts sizzling I flip it every minute or so. Once the bacon starts “foaming” on both sides I transfer it to a plate lined with paper towels). Once the bacon has finished cooking drain out any excess fat from the pan.
  2. While the bacon is cooking mash the avocado in a small bowl. Stir in the lime juice. Sprinkle with salt, if desired.
  3. In the same skillet, still over medium heat, crack each of the eggs into the pan. Do your best to keep them separate, but if the eggs run into each other a bit it is okay. You can cook them in batches if all 4 eggs don’t fit into your skillet. Once you’ve cracker all the eggs into the pan add 1 T of water and cover. Cook for 3 – 4 minutes for over-medium eggs, or until you see the thin white layer from over top of the yolk. Watch the pan as you cook (I like to use a glass lid), and add the second tablespoon of water if the first cooks off. If you like your yolks cooked through, just add a couple minutes to the cooking time.
  4. Using a tortilla warmer, or just stacked on a plate, microwave the corn tortillas for 30 seconds.
  5. To serve, spread the mashed avocado on each tortilla. Add two slices of bacon and an egg to each tortilla. Fold or wrap up to eat. Or you can use a folk, I suppose.

 

 

Spiralized Hash Brown, Egg, and Bacon Bake

Posted on

Crispy potatoes and bacon topped with baked eggs and a sprinkle of mozzarella cheese. A hearty breakfast, brunch, or breakfast for dinner casserole!

Spiralized-Potato-Bacon-Egg-Bake-Slice

I really wanted to get this post up a week ago, but time was just not working in my favor. Seeing 600+ children a week with coughs and runny noses had me fighting off a cold. I had activities scheduled for every evening, and even had work events on the weekend. I tried to sit down and blog on Wednesday evening and nearly fell asleep at the computer! I really don’t want to give up writing this blog, so I’m going to try to stick with a short and sweet post this week. I’m sorry I missed out on getting this up last week!

Strangely enough, the last recipe I posted was also for a breakfast. You’d think that with getting up at 6am most days, then being at work by 7am, I would not be making many complex breakfasts. Somehow, that seems to be where most of my food creativity has been lately! Once it’s the weekend I just want a breakfast that isn’t as boring as the same old weekday stuff.

This “hash brown”, egg, and bacon skillet is definitely more of a weekend breakfast/brunch item. Maybe even breakfast for dinner type of food. It’s hearty and filling!

Spiralized-Potato-Egg-Bacon-Bake-Square

This recipe started with me really enjoying using my spiralizer. I use it all the time for dinners, but less often for other meals. Sure, I could just use (and have used) a grater to make hash browns, but spiralized potatoes seem more exciting! I like this breakfast with a combination of white and sweet potatoes to keep the flavor interesting and include more nutrients than usual white potato hash browns.

Spiralized-Potato-Bacon-Egg-Bake-Tall

Add some diced bacon, eggs, and a handful of cheese to the cooked potatoes and you have an all-in-one meal. Just pop in the oven on broil for a few minutes to cook the eggs! Believe it or not this breakfast/brunch doesn’t take forever to make. It’s not quite quick enough for a rushed morning, but can easily be cooked from start to finish in under 30 minutes! Totally worth it for special weekend morning!

Spiralized-Potato-Egg-Bacon-Bake-Over

Spiralized Hash Brown, Egg, and Bacon Bake

This serves 2 – 4, but is easily variable. Choose larger potatoes or crack a few extra eggs on top to increase the number of servings.
 
Ingredients
  • 1 small white potato
  • 1 small sweet potato
  • 4 slices of bacon (regular or turkey bacon both work)
  • 4 eggs
  • 1/4 c mozzarella cheese
  • cooking spray
Directions
  1. Spiralize both potatoes using the medium sized blade. Alternatively, you can use a julienne peeler or mandoline to cut the potatoes into thin strips.
  2. Generously spray an oven-safe skillet with cooking spray. Add the spiralized potatoes to the skillet, mix a bit to even out the two varieties if need, and then turn the burner on to medium heat. Let the potatoes cook for about 10 minutes on the first side. Use a spatula to peek at the bottom of the potatoes every once and a while to see if they are browned.
  3. While the potatoes are cooking, dice the bacon and sprinkle it over the cooking potatoes.
  4. After about 10 minutes, or once the bottom of the potatoes are browned flip them. The potatoes will have cooked together pretty well, but may still separate. Just do your best, and flip in a few smaller sections in you need to.
  5. Let the potatoes cook on the second side for another 10 minutes or so, until the bottom is just starting to brown. When you notice the bottom is getting crisp and light brown crack the eggs on top. Sprinkle the mozzarella cheese on top of the eggs.
  6. Put the whole skillet in the oven, on broil, for about 5 minutes, for soft yolks, or a few minutes longer if you want fully cooked yolks. I test egg-doneness by shaking the skillet a bit. You’ll be able to see how firm the eggs are by how much they move.
  7. Remove from the oven and cut into wedges to serve.

 

Loaded Mashed Potato Cakes

Posted on

Give your leftover Thanksgiving mashed potatoes a new twist with these potato cakes. They taste so good you may just be wishing you had ended up with more leftover mashed potatoes!

Does anyone else out there hate leftovers? I love making and eating good food, but there’s something about eating a reheated version the next day for lunch that I don’t enjoy. Some things are just best fresh and are never as good leftover. For me, part of my hatred of leftovers is eating the same thing two or more days in a row. It seems so boring.

When there are leftovers, and lots of them, I try to jazz them up. It turns out that you can turn almost anything into a quesadilla. Or top a pizza with it.

Today’s leftover recipe is just in time for Thanksgiving leftovers. I’ve noticed that, at least in our family, there are always Thanksgiving leftovers. And not just an extra plate or so, there is like a weeks worth of Thanksgiving food. As much as I love mashed potatoes I have no interest in eating them, with the same turkey and the same stuffing, for a week straight. Especially after the gravy has run out.

IMG_8211

Enter these potato cakes. Rather than being flavored by butter and gravy these little potato patties have green onions, cheese, and maybe even some bacon bits added in. Cook ’em up for a few minutes in a frying pan and you have quick snack, side, or even lunch. And don’t forget the ranch dressing for dipping!

IMG_8254

Loaded Mashed Potato Cakes

Ingredients
  • 2 c mashed potatoes
  • 1 egg
  • 1/4 all purpose GF flour (a rice flour or nut flour would work here, too)
  • 1/2 c green onions
  • 1/2 c shredded cheddar cheese
  • 1/4 c cooked, chopped bacon, or bacon bits
Directions
  1. In a medium bowl stir all of the ingredients together.
  2. Form patties out of the mixture, about the size of the palm of your hand. You will end up with about 10 patties.
  3. Heat a skillet over medium heat. When the skillet it hot, spray with cooking spray and then place 4 or 5 patties in the pan(however many will fit in your pan still leaving you room to flip them).
  4. Cook about 3 minutes, or until the underside is golden brown. To check done-ness, just pick up one of the patties with a spatula and peek underneath. Cook for another few minutes on the second side. Remove this first batch of potato cakes from the pan and cook in batches until all have been cooked.
  5. Serve hot or cold with ranch dressing for dipping.
%d bloggers like this: