By Mike Thayer
I like to cook my bacon in the oven, it’s better than fried
Hopefully everyone enjoyed a wonderful Easter holiday, the great company of family and friends, the excellent eats, the traditional ham and all the spring vegetables to go with it, the pies, cookies, cakes and of course, chocolates…
But it’s time to get back on the diet, back to re-establishing those good eating habits after indulging a bit over the holiday break.
Besides, just how many Easter leftovers can one have before that gets ‘food boring?’
Here’s a nice Monday morning breakfast with a bit of a kick. After all, you can only eat so much of your Mother’s Ham & Asparagus Quiche…..
Bacon & Egg Scramble
Ingredients:
- 4 slices of bacon, rough chopped
- 1/2 a medium onion, diced
- 3 eggs
- A splash of milk
- 1/2 teaspoon seasoning salt
- Black pepper
- 1 teaspoon Louisiana Hot Sauce
- 1/2 teaspoon garlic powder
- A handful of shredded cheddar cheese
Directions:
Fire up a frying pan over medium heat and crisp up the bacon, remove the bacon from the pan and set aside. Using that great bacon fat, put the onion in the pan to soften them up. TIP: Don’t try to crisp up bacon and saute onions in the same pan at the same time thinking you’ll save a step, it won’t work. The chemical reaction between onions and bacon means under-cooked bacon and over-cooked onions. Once the onions are too your liking, drain off any excess fat, add the bacon back to the pan, add the Louisiana Hot Sauce and black pepper, stir lightly until the hot sauce and black pepper are well incorporated. Scramble the eggs with the milk, garlic powder, seasoning salt and add to the pan. Add the shredded cheese and stir until the eggs are creamy and delicious!
This is WAY better than Ham & Asparagus quiche.
This is an inexpensive breakfast to do and doesn’t take long at all to prepare (about 10 minutes), so you’ll have time to enjoy even on a workday! You’ve probably got all the ingredients on hand.
$pend Wisely My Friends…
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Easter is over, it's time to get back on the diet routine – Bachelor on the Cheap
By Mike Thayer
I like to cook my bacon in the oven, it’s better than fried
Hopefully everyone enjoyed a wonderful Easter holiday, the great company of family and friends, the excellent eats, the traditional ham and all the spring vegetables to go with it, the pies, cookies, cakes and of course, chocolates…
But it’s time to get back on the diet, back to re-establishing those good eating habits after indulging a bit over the holiday break.
Besides, just how many Easter leftovers can one have before that gets ‘food boring?’
Here’s a nice Monday morning breakfast with a bit of a kick. After all, you can only eat so much of your Mother’s Ham & Asparagus Quiche…..
Bacon & Egg Scramble
Ingredients:
Directions:
Fire up a frying pan over medium heat and crisp up the bacon, remove the bacon from the pan and set aside. Using that great bacon fat, put the onion in the pan to soften them up. TIP: Don’t try to crisp up bacon and saute onions in the same pan at the same time thinking you’ll save a step, it won’t work. The chemical reaction between onions and bacon means under-cooked bacon and over-cooked onions. Once the onions are too your liking, drain off any excess fat, add the bacon back to the pan, add the Louisiana Hot Sauce and black pepper, stir lightly until the hot sauce and black pepper are well incorporated. Scramble the eggs with the milk, garlic powder, seasoning salt and add to the pan. Add the shredded cheese and stir until the eggs are creamy and delicious!
This is WAY better than Ham & Asparagus quiche.
This is an inexpensive breakfast to do and doesn’t take long at all to prepare (about 10 minutes), so you’ll have time to enjoy even on a workday! You’ve probably got all the ingredients on hand.
$pend Wisely My Friends…
Save
Save
Save