Well we jumped on the keto bandwagon and it has really been an inspiration in the kitchen and to the blog. So here it goes. My husband is the type of guy who likes to eat a quick trip breakfast every morning and then complain about his number on the scale. Since we have been eating low carb, I have been making him these egg cups for breakfast every couple of weeks. They are super easy to pre package in containers and then just grab and go. Two egg cups is plenty for my breakfast but he usually likes to scarf down 3 or 4.
This recipe is a fun way to mix it up for breakfast. It is also an amazing way to serve breakfast to a crowd. It can actually be made the night before and refrigerated. I did this for the holidays to save some time and mess on Christmas Day. This recipe will easily serve 8 people as prepared. I would recommend dividing it in half and baking half in an 8 inch square pan. I like to take the other half and freeze it in a disposable foil dish. Then you have breakfast ready to go in the freezer next time you have guests visiting or just can’t bear to make a mess of your kitchen.
There is a lot of flexibility in this recipe. I think you can just fry the chopped bacon in the skillet and do a one dish kind of thing, you could also use breakfast sausage. You could also make this vegetarian and amp up the veggies – extra bell peppers, fresh tomatoes, spinach, mushrooms. The possibilities are endless! I am now cooking bacon in my oven for easy cleanup and because the bacon just gets done perfectly every time, you cannot mess it up. And I just cheat and make a whole pound of bacon and then there is plenty for a whole weekend or for one hungry husband who constantly asks (re bacon sitting on the counter in the afternoon) “Is this snack bacon?”
As far as brunch wines go… you probably already know what I am going to suggest. Sparkling wine, duh. If your fridge doesn’t have at least two different sparkling wines in it at all times, you are living your life wrong. If you really like the people you’re serving brunch to… then pour some Mumm or Chandon. If the people you’re serving brunch to drink a lot… pour Friexenet or Jaume Serra and make mimosas. This spring I will be serving one thing and one thing only, grapefruit mimosas. My second favorite mimosa mixer is cider. I love the unfiltered cider from Trader Joe’s but any hard cider added to your mimosa will really kickstart your weekend. Add in a quick pour of Laird’s Applejack and get ready to ruin your Saturday. This brunch casserole plus Apple Cider Mimosas are basically the perfect meal for a group on vacation, skiing, beaching, or if you are just going to any of the fabulous parades and festivals in the KC area.
6 slices thick bacon
1 large onion, peeled, diced
1 bell pepper, diced
4 cloves garlic, minced
1/3 cup sun dried tomatoes, chopped
8 large eggs
1 cup milk
1 tsp freshly ground black pepper
2 cups shredded cheddar cheese
3 cups hash browns (frozen or reconstituted)
Preheat oven to 350 degrees. Lightly grease a 13×9 inch baking pan. Plae the bacon on a foil lined baking sheet and cook for about 20 minutes, until it is crispy. Crumble the cooked bacon.
In a large skillet, heat the bacon grease (or olive oil or butter). Saute the onion and bell pepper for about 7 minutes until it is soft. Add in the garlic, sun dried tomatoes, 1 tsp salt and cook for 2 more minutes.
In a metal bowl, beat the eggs and whisk in the milk and black pepper. Stir in 2/3 of the cheese, the potatoes, the bacon, and the cooked onion mixture. Pour this into the prepared baking dish. Sprinkle with the remaining cheese. Bake for 40 minutes or until the edges are firm.
Apple Cider Mimosas
2 oz sparkling wine
3 oz cider
1/2 oz Laird’s Applejack
Lemon and apple slices for garnish
If everything is cold in the fridge, just pour all ingredients into a champagne flute and serve. If not cold, shake up the applejack and the cider in a cocktail shaker and pour into a champagne flute, finish with sparkling wine. You can also serve the applejack and cider over ice and fill the glass to the top with sparkling wine.
These are Bubbly Kitchen original recipes.
We are headed to Savannah, GA this weekend with a group of friends to celebrate my kitchen manager’s 30th birthday. I will be packing 3 different versions of these honey oat bars for the road. I am so excited to share this recipe! They are so good and the ingredient possibilities are endless. This is just one backbone recipe that you can change up with whatever ingredients you have. The first time I made these I actually purchased all the ingredients at Aldi. I was challenging myself to decrease my spending on groceries. I found a huge variety of dried fruits and nuts at the store for super reasonable prices. We will probably not be eating store bought granola bars anymore. You should store these bars in an airtight container at room temperature. I’m not sure how long they will keep for… they tend to disappear in a few days. I am not by any means fearful of corn syrup, gluten, or any evil foods. But I truly appreciate having a snack made from a short list of natural ingredients. You will see below in the recipe a list of possibilities in addition to the ingredients I used. The chocolate is optional depending on your fruits and nuts, this particular version with pecans, blueberries, and cherries is just amazing with chocolate.
Honey Oat Bars
1 1/2 cups rolled oats
1/2 cup crisped rice cereal
1/2 cup nuts – Pecans (or peanuts, walnuts, almonds, cashews, sunflower seeds.)
1/2 cup dried fruit – Cherries and blueberries (or cranberries, raisins, dates, mangoes, pineapple, coconut.)
1/4 cup butter
1/4 cup honey
1/3 cup brown sugar
1/2 tsp vanilla extract
1/4 cup mini semi sweet chocolate chips (or chopped dark chocolate, white chocolate.)
In a skillet over medium heat, toast the oats, rice cereal, and nuts for 5 minutes or until fragrant. Remove to a bowl, mix in the dried fruit.
In the same skillet, over medium heat, melt the butter, honey and brown sugar together. Bring to a simmer and cook for 2 minutes. Remove from heat and stir in the vanilla extract. Pour over the oats and berries and mix until all the ingredients are coated. Let cool for 5 minutes before mixing in the chocolate.
Line an 8×8 square pan with aluminum foil or parchment paper. Press the oat mixture into the pan with your hands. (If it is too sticky, just put some butter in your hands.) Chill for one hour or until firm. Cut into 10 pieces.
This is a Bubbly Kitchen original recipe.