Exercise. Ex..er..cise… Ex..ar..size… Eggs..are..sides… ..for bacon… BACON. 




Scrambled Eggs, Bacon, and Grapefruit — (via prettygirlfood)

Source: Breanna Comfort

Scrambled Eggs, Bacon, and Grapefruit — (via prettygirlfood)

Source: Breanna Comfort


Scrambled Eggs w. Tomato, Turkey Bacon, & Whole-Wheat Toast

Scrambled Eggs w. Tomato, Turkey Bacon, & Whole-Wheat Toast


Bacon, Egg & Cheese Breakfast Tarts
Ingredients // Servings: 4
All-purpose flour, for dusting
1 sheet frozen puff pastry (half of a 17-to-18-ounce package), thawed
2 strips bacon
1 1/2 cups shredded havarti cheese
3 tablespoons shredded parmesan cheese
4 large eggs
Kosher salt and freshly ground pepper
Chopped fresh chives, for topping
Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the puff pastry into a 12-inch square, then cut into 4 equal squares. Slightly fold and pinch the edges of each square to form 4 round tart shells. Transfer to the prepared baking sheets and prick all over with a fork. Bake until golden, 8 to 10 minutes.
Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, 8 to 10 minutes. Transfer to paper towels to drain, then crumble.
Let the tart shells cool slightly on the baking sheets. If the centers are very puffy, prick with a fork to deflate. Sprinkle evenly with the havarti and parmesan. Make a shallow well in the cheese in the center of each tart and crack an egg into each; season with salt and pepper. Top with the bacon, then return to the oven and bake until the egg whites are set, 10 to 15 minutes. Top with chives (or herb of your choice).
Notes:
Again, you don’t have to use chives – use whatever type of herb you want. Or none at all.
We added more bacon, cooking about 6 slices or so total. Again, that’s optional, of course. We also cooked our bacon in the oven prior to baking the tart shells. I just prefer this method as opposed to stove top or microwaving. Usually 400 degrees for about 20 minutes, turning the bacon once midway or so. Be careful and watch it more closely after turning it. It will cook much quicker once it’s been flipped.
If you can’t find havarti cheese, Fontina is another good melting cheese, though it might be a little more expensive. We didn’t have Parmesan, so we used some aged Asiago I had on hand and it was just as good.

Bacon, Egg & Cheese Breakfast Tarts

Ingredients // Servings: 4

  • All-purpose flour, for dusting
  • 1 sheet frozen puff pastry (half of a 17-to-18-ounce package), thawed
  • 2 strips bacon
  • 1 1/2 cups shredded havarti cheese
  • 3 tablespoons shredded parmesan cheese
  • 4 large eggs
  • Kosher salt and freshly ground pepper
  • Chopped fresh chives, for topping

Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the puff pastry into a 12-inch square, then cut into 4 equal squares. Slightly fold and pinch the edges of each square to form 4 round tart shells. Transfer to the prepared baking sheets and prick all over with a fork. Bake until golden, 8 to 10 minutes.

Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, 8 to 10 minutes. Transfer to paper towels to drain, then crumble.

Let the tart shells cool slightly on the baking sheets. If the centers are very puffy, prick with a fork to deflate. Sprinkle evenly with the havarti and parmesan. Make a shallow well in the cheese in the center of each tart and crack an egg into each; season with salt and pepper. Top with the bacon, then return to the oven and bake until the egg whites are set, 10 to 15 minutes. Top with chives (or herb of your choice).

Notes:

Again, you don’t have to use chives – use whatever type of herb you want. Or none at all.

We added more bacon, cooking about 6 slices or so total. Again, that’s optional, of course. We also cooked our bacon in the oven prior to baking the tart shells. I just prefer this method as opposed to stove top or microwaving. Usually 400 degrees for about 20 minutes, turning the bacon once midway or so. Be careful and watch it more closely after turning it. It will cook much quicker once it’s been flipped.

If you can’t find havarti cheese, Fontina is another good melting cheese, though it might be a little more expensive. We didn’t have Parmesan, so we used some aged Asiago I had on hand and it was just as good.





Mini Bacon Cheese Cups
INGREDIENTS:
1 box Pillsbury® refrigerated pie crusts, softened as directed on box1 package (3 oz) cream cheese, softened1 whole egg1 egg yolk1/4 cup chopped green onions (4 medium)3 oz shredded Swiss cheese (about 2/3 cup)8 slices precooked bacon (from 2.2-oz package), chopped (about 1/2 cup)Additional finely chopped green onions, if desired
DIRECTIONS:
1. Heat oven to 425°F. Spray 16 mini muffin cups with cooking spray. Unroll pie crust on work surface. Using 2 1/2-inch round cutter, cut 16 rounds from crust; discard any remaining crust. Place 1 crust round in each muffin cup, pressing down gently to form cup.2. In blender or food processor, blend or process cream cheese, whole egg, egg yolk and 1/4 cup onions until almost smooth. Divide mixture evenly among crust-lined muffin cups (about 2 teaspoons each). Top each evenly with Swiss cheese and bacon.
3. Bake 9 to 11 minutes or until edges are light golden brown. Cool 5 minutes; remove cups from pan. Garnish each with additional onions.

Mini Bacon Cheese Cups

INGREDIENTS:

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 package (3 oz) cream cheese, softened
1 whole egg
1 egg yolk
1/4 cup chopped green onions (4 medium)
3 oz shredded Swiss cheese (about 2/3 cup)
8 slices precooked bacon (from 2.2-oz package), chopped (about 1/2 cup)
Additional finely chopped green onions, if desired

DIRECTIONS:

1. Heat oven to 425°F. Spray 16 mini muffin cups with cooking spray. Unroll pie crust on work surface. Using 2 1/2-inch round cutter, cut 16 rounds from crust; discard any remaining crust. Place 1 crust round in each muffin cup, pressing down gently to form cup.

2. In blender or food processor, blend or process cream cheese, whole egg, egg yolk and 1/4 cup onions until almost smooth. Divide mixture evenly among crust-lined muffin cups (about 2 teaspoons each). Top each evenly with Swiss cheese and bacon.

3. Bake 9 to 11 minutes or until edges are light golden brown. Cool 5 minutes; remove cups from pan. Garnish each with additional onions.




Bacon Jam Breakfast Sandwich with Fried Egg and Avocado
Ingredients // Makes 2 Servings
1 teaspoon bacon grease or butter
4 eggs
4 slices bread, lightly toasted (I used multigrain)
1/4 cup bacon jam, warm
2 avocados, sliced
8 slices bacon, cooked (optional)
salt and pepper to taste
Directions
Heat the bacon grease in a pan over medium heat, add the eggs and fry sunny side up, about 2-3 minutes.
Assemble sandwiches and enjoy.

Bacon Jam Breakfast Sandwich with Fried Egg and Avocado

Ingredients // Makes 2 Servings

  • 1 teaspoon bacon grease or butter
  • 4 eggs
  • 4 slices bread, lightly toasted (I used multigrain)
  • 1/4 cup bacon jam, warm
  • 2 avocados, sliced
  • 8 slices bacon, cooked (optional)
  • salt and pepper to taste

Directions

  1. Heat the bacon grease in a pan over medium heat, add the eggs and fry sunny side up, about 2-3 minutes.
  2. Assemble sandwiches and enjoy.




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