Tag Archives: Bacon

Bacon, Egg, & Cheese Breakfast Ring

Hope everyone had a wonderful Fourth of July! Sorry I have been gone for so long, we have been so busy working on things. I hope to get back into this blog more often now that my Summer semester is almost over and I’m getting ready for Fall! I love lazy Sunday’s and today I wanted to make a breakfast that wasn’t going to take 1/2 the day. Josh and I made a bacon, egg, and cheese breakfast ring…I found this recipe on Pinterest and I thought I would give it a shot. I think I should have used a smaller pizza pan, but not bad for my first time and next time I will add onions, potatoes, bell peppers, etc. Make it however you like! Hope you enjoy this recipe, I know we sure did!

Makes: 4 servings

Here’s what you’ll need:

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1 tube of crescent roll dough (8 count)

shredded cheese (any kind)

5 eggs

5-8 strips of bacon (could use precooked, diced)

Directions:

Heat oven to 375 degrees, and scramble eggs on the stove top….set on a plate and cover to keep warm until needed….

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Fry 5-8 pieces of bacon…I dice my bacon then fry (goes quickly)….

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Lay out crescents on a parchment lined pizza pan (I used a pizza dish) in a star formation (the longer sides of the crescent on the inside with the pointed ends pointing out.)….

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Place some of the shredded cheese on the bottom of the crescent rolls…..

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Then add the scrambled eggs….

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Then add the diced bacon….

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Then add more shredded cheese…. YUMMO! (yes, I just typed that)…..

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Fold pointed ends of each crescent roll over the filling and join in the center of the ring. This is where I realized that I should have used a smaller pan, I used a 14″ pizza dish pan. I would suggest no bigger than a 12″…..

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Place in preheated oven for 15-17 minutes, or until golden brown…..

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Slice in between each crescent roll to make 8 individual pieces…..

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Great flavor and you can add any kind of veggies or meat you would like! ENJOY!

 

Bacon and Eggs Hash

I decided to make a breakfast dish this time and it turned out very well. I like to make different things for breakfast and I think I hit the jack pot with this dish. As Josh sits here to “chow down”, he hasn’t said a word. Therefore, that means it’s a DARN GOOD dish. Ha Ha! I won’t keep on bragging about this one, I’ll let you find out for yourselves. Please Enjoy!

Makes: 4 servings

Here’s what you’ll need:

1/2 pound bacon, cut up into 1/2 – inch cubes

4 large eggs

6 oz. frozen 3 pepper blend with onions

5 red potatoes, diced

salt and pepper to taste

Directions:

Making the hash… Cook the bacon in a large skillet over medium heat until brown and crisp…

Remove the bacon and set aside, (I kept the bacon fat, but you can discard all but 2 Tbsp if you like), continue cooking over medium heat and add peppers and onions to skillet and saute for about 3 minutes…

Add the bacon and diced red potatoes to skillet…

Cook until the potatoes are heated through and soft…approximately 15 minutes, stirring occasionally…

Lower the heat to medium-low and gently crack the eggs onto the top surface of the hash…

Cover the pan and cook until the eggs are set…yolks should be hard and completely cooked through…

Serve immediately… sprinkle with salt and pepper to taste…

Grillin Baked Beans

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Makes: 12-16 servings (this recipe can also be cut in half)

Here’s what you’ll need:

1 pound smoked brisket or bacon cut into 1/4-inch slivers

1 can (15 oz) black beans

1 can (15 oz) dark red kidney beans

3 cans (15 oz each) baked beans or pork and beans (we used 2-21.5 oz cans)

1 large sweet onion (vidalia), finely chopped

1 red bell pepper, cored, seeded, and finely chopped

1 green bell pepper, seeded and finely chopped (poblano peppers are optional)

4 garlic cloves, minced

3-6 jalapeno peppers (optional) seeded and diced

2 cups sweet red barbecue sauce (your favorite brand)

Dijon mustard (amount depends on taste, we add 1/4 cup)

1 1/2 cups firmly packed light brown sugar, or more to taste

2 tsp liquid smoke (optional)

Coarse salt and freshly ground black pepper

You’ll also need:

1 large (turkey-size) or 2 medium size aluminum foil pans; 2 cups of wood chips or chunks (preferably pecan or hickory) soaked for an hour in hot water to cover, then drained. (We didn’t use the wood chunks and cooked this on a charcoal grill at a family gathering, turned out just as wonderful.)

Directions:

If using bacon instead of brisket, place it in a large skillet over medium heat and fry until crisp and golden brown, about 5 minutes. Pour off all the bacon fat, saving a few tablespoons for the beans, if desired.

Empty the cans of black and kidney beans into a colander and drain. Rinse the beans under cold water and drain again…..

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Place all the beans (including the baked beans and pork and beans) in a large non-reactive mixing bowl and add the onion, bell peppers, garlic, jalapenos, poblanos, and stir to mix…..

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Add the barbecue sauce, brown sugar, mustard (optional), liquid smoke, if using, and fried bacon or brisket…stir to mix. Taste for seasoning, adding more brown sugar or mustard if necessary, add salt and pepper to taste…..

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Transfer the bean mixture to the aluminum foil pans. (you can drizzle a little of the bacon fat for more added flavor).

Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all the wood chips (if using) in a smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, preheat it to medium-low and then toss all of the wood chips or chunks onto the coals.

When ready to cook, place the pan of beans in the center of the hot grate, away from the heat, and cover the grill…..

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Cook the beans until they are thick and richly flavored, about an hour or so. If the beans start to dry out, cover them loosely with foil.

Enjoy!

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These are a huge hit at big gatherings! We highly recommend these!

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