Breakfast sandwich is a staple, especially when hungover. You can also make it however you want, bacon, sausage, eggs, cheese, hash browns, the options are endless. I use croissants that I made, but you can use store bought too, fresh or frozen, it doesn’t matter! As long as you make it with love, and some good ass bacon, you can never go wrong.
Grab two slices of bacon and cut in half, place in a hot pan and cook to your liking, I like mine a bit chewy but I know that is not for everyone.
If your croissant is frozen, be sure to thaw the night before. Or you can always cut it in half and throw it in the oven at 375F until warm.
Once the bacon is done, remove and place on a paper towel. Keep the heat on high, we are going to cook the egg FAST. Scramble one egg in a bowl and pour into the hot pan. Let the sides get a little cooked and move it around lightly with a wooden spatula until fully cooked. Place the eggs on a plate.
If you haven’t already, cut your croissant in half. Lower the heat and place the croissant cut sides down in the same pan you cooked the bacon and eggs in. This lets the croissant to soak up some of that yummy bacon fat. Keep in the pan until toasted.
To assemble: Place bottom croissant, bacon, egg, cheese, and top croissant.
Make before a trip and wrap in foil to throw in the oven morning of.
Breakfast on the weekdays can be hard, but I do not need to tell you that. Sometimes meal preps for the morning can be gross too, all soggy, and sometimes they do not heat up right. These Muffin-Tin Quiches from Eating Well are the complete opposite. I was a little concerned with re-heating eggs, but they reheated so well without getting slimy and I was able to freeze them for 3 weeks. This recipe includes adding potatoes, spinach, and cheddar. You can also add any ingredients you like. I added smoked ham in some of mine and they were amazing. One important note is to use cupcake papers when making these, the tins get messy and extremely hard to clean.
2 TBSP Extra Virgin Olive Oil
1 1/2 Cups Finely Diced Red-Skinned Potatoes
1 Cup Diced Red Onion
1 1/2 Cups Chopped Fresh Spinach
8 Large Eggs
1 Cup Shredded Smoked Cheddar Cheese
1/2 Cup Low-Fat Milk
Salt + Pepper
Let’s Get Cooking
Preheat the oven to 325F and line a muffin tin with cupcake papers.
Heat the oil in a large skillet over MED heat. Add in the potatoes + onion + salt. Cook until the potatoes are cooked through, about 5 minutes. Remove from heat.
In a large bowl, whisk together eggs + cheese + milk + pepper + salt. Stir in the spinach and cooked potato mixture.
Pour the mixture into the prepared muffin cups.
Bake for about 25 minutes, or until firm on top.
Reserve a few to eat for the week, and freeze the rest! I would pull out a few from the freezer the night before, put in the fridge, and they would be ready to be reheated the next morning.
To reheat: wrap in paper towel and microwave for about a minute.
Theres something about sourdough bread and avocado that makes breakfast 100% times better. This is a super easy breakfast that will impress your whole family, or cat, I’m not judging! You obviously don’t need to make your own sourdough bread specifically for this recipe, but if you have some around the house UTILIZE IT!
Sourdough Bread, toasted/ or whatever bread you have
Salt + Pepper
Let’s Get Cookin’
Another at home recipe that I did and obviously didn’t start writing it down until it was too late, but here we are anyway.
Cut your bread, or if your fancy and it’s already sliced, place in the toaster and toast to desired doneness.
Halve the avocado and place in a small bowl. Add in the salt + pepper + lime juice and mash until mixed well.
Place about 1 TBSP to 1/2 TBSP in a pan and heat to med-low. Whisk eggs in a bowl. Pour into pan and turn the heat down to low. Frequently push the eggs around the pan as they begin to fold. Cook until they are solid. Finish off with salt + pepper.
Take the toasted bread and spread the avocado mash over top, place the avocado over top or on the side whatever you prefer, I’m not going to tell you how to eat your eggs.