Category Archives: Breakfast Dishes

BLT (Bacon, Leek, and Tomato) Quiche + a Quick Quiche Cheat Sheet


I have been wanting to do something different for breakfast lately but Kevin, bless his heart, has taken over the chore of making breakfast on the weekends and he leaves too early in the morning to make breakfast through the week. It is not that I don’t love his breakfasts, it is just, well……it is “Man food”. You know what I  mean? Pure, simple, straight to the point. Eggs with sausage, hash browns, and toast. 
I have tried doing BFD (breakfast for dinner) but he hasn’t been real thrilled with that idea. So I decided I had to put my foot down and tell him that I was making something with veggies in it for breakfast. I did add the footnote that there would be bacon in it. I mean bacon, eggs, cheese? How can that be wrong? Right?
He also went along with it because I had picked up leeks for a recipe I made a few days ago and he hates wasting food even more than me. So when I said it was a  great way to use the leeks up he was on board.
When I was buzzing through the grocery store the grape tomatoes looked great so I new exactly what I wanted to do. Bacon, leek, and tomato, yummmm!!

I love quiche. My Mom used to make them when I was little. Although back in the day they sold quiche mix in cartons right along with the Egg Beaters. How simple could that be? Frozen pie crust, carton of quiche mix, hot oven, BOOM, breakfast! But seriously making quiche is so ding dang simple there is no reason to not give it a try. I will have a handy little “Quiche Cheat Sheet” after the recipe.
BLT (Bacon, Leek, and Tomato) Quiche
1 large leek, root end and dark green leaves cut off, cut in half lengthwise, then sliced into half moons
1 handful gape tomatoes, halved
4 slices thick cut smoky bacon, chopped
1 teaspoon garlic powder
1 cup Swiss cheese, shredded
3 eggs
Kosher salt and cracked pepper
1 1/4 cup fat free evaporated milk
Pie dough (handmade or store bought)
Preheat the oven to 350 degrees F.
Place the pie dough in a 9 inch pie plate and crimp the edges, chill for 30 minutes. Line with foil or parchment paper and fill with pie weights (can use dried beans if you do not have pie weights). Bake about 20 minutes, remove the foil and weights and continue to bake another 5 to 10 minutes, or until lightly golden brown. Allow to cool.
Place the chopped leek into a large bowl filled with cold water. Swish them carefully and allow them to sit a few minutes to release the dirt and grit that is between the leaves. Scoop out with your hands and lay them on a clean kitchen towel. Roll the towel and squeeze the moisture out. Set aside.
Meanwhile cook the bacon in a large skillet over medium-high heat. Once bacon has rendered its fat and begun to crisp slightly, remove it with a slotted spoon and place on a paper towel to drain. Reduce the heat to medium. Add the leeks and saute being careful to not brown the leeks. Once the leeks begin to soften add the halved tomatoes and cook for a couple of minutes to let the tomatoes release some of their juices. Remove from heat.
In a bowl combine the eggs, garlic powder, salt and pepper, and evaporated milk. Whisk until completely blended. 
Spoon the leeks and tomatoes into the pie crust and sprinkle with the cheese. Pour the egg mixture over the top and bake on a baking sheet for 40 to 50 minutes or until the filling is set. Allow to cool 20 minutes before serving.
Easy Quiche Cheat Sheet
Make Your Crust
Preheat the oven to 350 degrees F.
Place the pie dough in a 9 inch pie plate and crimp the edges, chill for 30 minutes. Line with foil or parchment paper and fill with pie weights (can use dried beans if you do not have pie weights). Bake about 20 minutes, remove the foil and weights and continue to bake another 5 to 10 minutes, or until lightly golden brown. Allow to cool.

Choose Your Veggies
1/2 to 1 cup of up to 3 of the following veggies;
Roasted Asparagus           
Roasted or Steamed Broccoli     
Shredded Potatoes, sauteed     
Cherry or Grape Tomatoes, halved
Green Peppers, chopped and sauteed
Mushrooms, sliced and sauteed
Onions or Shallots, sliced or chopped and sauteed  
Green Onions, chopped
Jarred Roasted Red Pepper, chopped
Spinach, chopped and sauteed (or frozen chopped spinach, thawed and drained)
Frozen peas, thawed
1/2 cup of up to 2 of the following meats;
Bacon, chopped and cooked
Sausage, cooked and crumbled
Ham, chopped
Shredded chicken
Crab, picked clean
Now Some Cheese
Up to 1 cup of the following cheeses, crumbled or shredded;
Goat Cheese
Jack or Pepper Jack
Now Let’s Make Some Quiche
Whisk 3 eggs, salt, pepper, and 1 1/4 cups heavy cream, half and half, milk, or evaporated milk in a  large bowl. Stir in 1 to 2 tablespoons chopped fresh herbs (if desired), seasoning such as chili powder, garlic powder, paprika, grated lemon zest (would be awesome with a crab quiche). 
Spread the vegetable/cheese mixture on the bottom of the prepared pie crust and pour the egg mixture on top. Bake until the filling is set, 40 to 50 minutes. Let cool 20 minutes before serving.

Redneck Eggs Benedict

When I came up with the idea for this dish, I knew from the start I wanted to call it Redneck Eggs Benedict. Why? Well because it just brought me back to my time living in the South, although I was concerned that the word “redneck” might offend some people. However, after speaking with many of my followers on Facebook and Twitter, and reflecting on my own experiences with the use of the word. I decided to go for it. I know in my mind, and the minds of the wonderful people I met in the South, redneck is not an insult, it is a way of life really. Rednecks work hard to provide for their families, they celebrate life, and put on no airs. They are who they are, plain and simple, take it or leave it. I respect that! I enjoyed my time in the South and honestly, life was much easier when you lived by those ideals. 
I love Eggs Benedict  It is probably one of my favorite breakfast foods right up there with frittatas, quiche, and a big plate of grits with cheese, bacon, and that yummy egg yolk from and over easy egg mixed in mmmmmm. I have had the “Seattle” version of Eggs Benedict with a salmon cake in place of the muffin, and I made salmon patties the other night, so my mind started mixing the two together. Salmon patties/cakes scream Southern to me, but I knew that I couldn’t use them in an Eggs Benedict because that is just classic to the Pacific Northwest. So where do I go? My little mind started thinking and thinking of the things that would really bring back my Southern experience. 

I decided to take the things I love about the South and then Eggs Benedict and BAM smoosh them together! 
OK list it off Bobbi…
If I can’t use salmon cakes then we will do potato cakes, yes yum. 
Sausage or bacon? Well the traditional is Canadian bacon so lets use some nice thick cut smoky bacon, OK this is getting good. 
Poached egg of course, nothing can beat a perfectly poached egg! 
What to top it with? I though of gravy at first. but I adore Hollandaise sauce. Hhhmmm how do I make Hollandaise fit in with my vision of this dish? Ahhhh I have it……hot sauce!!!! 
Most of the people I knew during my time in the South loved Tabasco on their eggs. It was something I had to learn and wasn’t a real fan of at first. Now I adore hot sauce or salsa on my eggs. In fact you would be hard pressed to find an egg on my plate without some heat to go with it now. So it just seemed a perfect idea to make a Hot Sauce Hallandaise, ya? With that my Redneck Eggs Benedict was born!!

Redneck Eggs Benedict 
For the Potato Cake:
1 pound russet potatoes, peeled and grated
1/2 onion, finely chopped
1/3 cup flour (add more if needed to bind cakes)
1 tablespoon fresh thyme leaves, copped
1 tablespoon fresh flat-leaf parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
2 green onions, greens only only chopped for garnish
For the Hot Hollandaise Sauce:
1 1/4 cup unsalted butter (2 1/2 sticks), cubed
2 large egg yolks
2 tablespoons fresh lemon juice, plus more
Kosher salt and black pepper
Hot sauce (I used Franks Red Hot) to taste, I used 1 tablespoon
8 slices bacon
8 poached eggs (step by step instructions from Smitten Kitchen)
Paprika for sprinkling
Preheat oven to 300 degrees F.
Rinse shredded potatoes in cold water and squeeze water out. Pat dry with paper towels. Place potatoes in a large bowl and add the onion, flour, thyme, parsley, salt, pepper, and egg. Mix well. 
Spray a large skillet with non stick cooking spray and heat over medium heat. Form patties with the potato mixture and carefully place them in the heated skillet. Press down with spatula to make sure the patty is firm. Cook for about 5 minutes or until the patty is golden brown. Carefully turn the potato cake with a wide spatula and continue to cook for an additional 3 to 5 minutes. Remove the cakes and place them on a baking sheet in the oven to keep warm.
Cook bacon in the same skillet just shy of crisp. Place in oven with potato cakes to keep warm.
Poach eggs, place on paper towel while you prepare the Hollandaise.
Fill blender with hot water, set aside. Melt butter over medium heat until foaming, remove from heat. Drain blender and dry very well. Put egg yolks and 2 tablespoons lemon juice in blender, cover and blend to combine. Working quickly remove insert, and with blender running, add the butter in a thin stream of droplets, discarding milk solids in the bottom of the pan. Blend until a creamy sauce forms. Season with salt, pepper, lemon juice, and hot sauce to taste. Serve immediately.
To put the dish together, lay two potato cakes on a plate. Rip the bacon slices in half and place the halves criss crossed on potato cake (1slice of bacon per cake). Top bacon with a poached eggs, and pour Hollandaise sauce over the top. Garnish with chopped green onions and a sprinkle of paprika.

Breakfast Cups


After searching around Pintrest for some breakfast ideas I began seeing variations of these cups all over the place. The thing I like about them is that you could do so many variations of them. I chose to use bacon because, well that’s what I had. But you could use ham, Canadian bacon, sausage, or even pancetta.

I have to admit, there is something really fun about putting a breakfast all together in a little cup. Just like my Denver Omelet in a Cup, and everyone seems to love them. These are very nice because they don’t take any time at all to put together, but you can feed quite a few people. If you have the jumbo muffin pan I would even try doing a double egg one. But even with a regular muffin pan you can make something tasty that is quick, easy, and everyone will like.

The recipe depends on how many people you are cooking for. I will post for 4 people, 2 cups each. But you can adjust for your crowd.

Breakfast Cups

8 slices of bread
8 pieces of smokey bacon
shredded cheese (I used sharp cheddar but feel free to use whatever your favorite cheese is)
8 eggs
Salt and pepper
Chives (optional)

Preheat oven to 400 degrees F.

Use a biscuit cutter to cut out rounds from the bread. I used the largest one I had, but you could use a water glass too if you need to.

Spray the muffin pan with non-stick spray and press the bread rounds down into the bottom of the individual  sections.

Par cook your bacon, just so it is cooked but still soft and pliable. Let bacon cool a bit, and then line the rim of the muffin tins with the bacon, making sure to press it down with the bread for a good seal. Sprinkle some cheese into each cup.

Crack an egg into each cup. If using extra large eggs you may want to let a bit of the white drain off in the sink.

Bake for 6 to ten minutes or until eggs are cooked to your liking. Remember the eggs will continue to cook for a bit after you remove them from the oven. I went for 10 minutes and the yolks were not as runny as I would like.

Remove from oven and run a knife around the edges of each cup to remove them. transfer to plates. Some fresh fruit would be awesome to finish this off (I just didn’t have any).


Smoked Salmon Scrambled Eggs


I know that my schedule for the blog has pretty much been a mess since last November, when my father passed away. It has just seemed like it has been one thing after another with my health and my furbaby Angel’s health, etc. But I am going to be getting back to normal now. I promise!

Wednesday used to be “Rachael Ray Wednesday” here at Bobbi’s Kozy Kitchen. Those of you that have known me for a while know that my journey into the foodie universe began with my gastric bypass surgery and my discovery of Rachael Ray. Her recipes weren’t scary, and for a new cook that was so comforting.

My first blog was called Bobbi Renee and Rachael Ray (ala Julie and Julia) but as it began to grow several people warned me that there might be some copyright issues if I continued using Rachael’s name so Bobbi’s Kozy Kitchen was born, but I still like having a day to celebrate recipes from the person that gave me the courage to do what I am doing now. Wow am I gushing or what? Geezz Bobbi!!

Ok, I am done now. Let’s get on to the recipe. We did what I call BFD (breakfast for dinner) last night. Mostly because we all love smoked salmon here, but also because I wanted to start sharing some recipes that would work well for a brunch menu (hint hint guys Mother’s Day is coming soon). It is super simple, super tasty, and a wonderful dish for any time!

Another plus for this meal? I got extra smoked salmon so I could have a bagelwith salmon and cream cheese today yummmmm!!

Smoked Salmon Scrambled Eggs
  • 1/2 pound sliced smoked salmon
  • 18 eggs
  • 3/4 cup heavy cream
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • 4 tablespoons of fresh chives, finely chopped

Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
Whisk your eggs and cream together. Add 3 tablespoons of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve.
Serves 8
*side note* If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.

Denver Omelet in a Cup


Ever since I  made the Make Ahead Sausage Breakfast Casserole I have been thinking more and more about good breakfast recipes. I really do love breakfast but I, as well as many I am sure, have fallen into that breakfast rut. You know, when you try to think of what to make for breakfast you run down the list, Bacon and eggs, Sausage and eggs (OH and don’ forget hash browns), Sausage gravy and biscuits, pancakes, french toast, omelet, etc. At least those are the ones that get bounced around here. Usually we settle on Eggs with sausage or bacon and hash browns. A cheese omelet or egg and cheese muffin sandwich are usually my go to choices through the week. That is IF I eat breakfast. My breakfast as of late has been coffee with cream. Bad I know, but it just seems to be all that I can fit in.

OK so if I am going to be boring and some what bad through the week, I want to make up for it on the weekend. This weekend was another winner. I was looking through my Everyday Food Magazine and saw a recipe that I was interested in but knew I wanted to change up a bit. I was really excited to have found another original recipe to surprise everyone with.

The thing about this recipe is that it is super easy and not that expensive. If you don’t want to use the packaged hash browns you could grate your own. Make sure you wrap them in a clean kitchen towel and squeeeeeeeeze all the moisture out of them that you can. I used the packaged hash browns that you can find in the refrigerated section (usually by the eggs) just because it meant less work on the weekend and THAT was one of my goals.

This recipe makes 4 to 6 depending on how large your ramekins/muffin cups are. I used 4 ramekins that I have for making creme bruelee (now ask me if I have ever made that creme brulee that I bought them for), but you can use the jumbo muffin pans and then it will make 6.

Denver Omelet in a Cup
4 cups hash browns (1 pound), defrosted frozen, refrigerated, or fresh
2 egg whites plus 4 to 6 large eggs
4 teaspoons butter
Kosher salt
Ground black pepper
1 tablespoon olive oil
1/2 onion, diced
2 cloves garlic, minced
1 small red bell pepper, diced
4 ounces of ham steak
2 cups cheddar cheese, grated
Preheat oven to 475 degrees F.
Coat ramekins or jumbo muffin cups with non stick spray.
In a large microwave safe bowl, melt 4 teaspoons of butter. Add 4 cups hash browns and 2 egg whites, season with salt and pepper, and mix thoroughly. Place approx 1/2 cup of the mixture into each muffin cup (more if using ramekins). Firmly press into the bottom and up the side of each cup forming a “crust”. Bake 15 minutes.
Meanwhile in a small non-stick skillet, heat 1 tablespoon olive oil over medium heat. Add the onion, bell pepper, and ham steak. Cook stirring occasionally, until the onion is softened, about 7 minutes. Season with salt and pepper. Divide vegetable misture evenly between the cups and top with cheddar cheese. Bake for 2 minutes. Remove from the oven and crack a large egg into each cup, season with salt and pepper. Bake until whites are set but yolks are still creamy, 8 to 10 minutes. If using muffin cups use a small offset spatula to remove the omelet cups from the pan. If using ramekins serve as is.

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Make Ahead Sausage Breakfast Casserole


I love Love LOVE breakfast! But not so enthusiastic about being the one that has to get up and make it. Just being honest here. I can make a mean breakfast for dinner, but something about getting my rear out of bed to cook, and make dishes that need to be done, all before I have had some coffee and everyone else has gotten up. Sooooo the idea of a make ahead casserole that you put in the fridge and then pop into the oven when you feel like eating was one that I ADORED!! I had made one years and years ago for Christmas day with ham and cheese and bread etc. but I don’t know what happened to my recipe. Plus I wanted to try something different. I know Kevin loves sausage, eggs, and hash browns for breakfast so that was my jumping off point. I jumped off and ran with it.

This is seriously so simple it is ridiculous. Which makes it even better in my mind. I love pouring my love and time into main dishes but for some reason, breakfast, not so much. So the fact that I made dinner and then could jump right on this to get it ready was awesome. All you do it a bit of browning, chopping, and put it all together.

You could add more to this is you want. The possibilities are really endless. If you want more Italian flavors I would use Italian sausage (and they do have Italian flavored turkey sausage now), Parmesan cheese, flat-leaf parsley, and use an Italian seasoning blend to flavor the eggs. WOW now I am kind of excited about breakfasts!!

Make Ahead Sausage Breakfast Casserole
1 bag of refridgerated seasoned hashbrowns, (about 4 cups)
1 pound breakfast sausage, browned
10 eggs
1 bunch green onions, chopped whites and greens (reserve some of the greens for garnish)
1 cup milk
Kosher salt and cracked black pepper
1 tablespoon dry mustard
2 cups cheddar cheese
Spray a casserole dish with non stick spray. Add the hash browns to bottom and spread them out evenly. Top with the browned sausage. In a medium bowl add eggs, milk, green onions, dry mustard, salt, and black pepper. Whisk to combine. Pour egg mixture evenly over the sausage. Top with the shredded cheese. Place in refrigerator overnight. 
In the morning preheat the oven to 350 degrees F. Place casserole in preheated oven and bake for 45 to 50 minutes, or until eggs have set up (test the middle of the casserole with a knife). Let casserole cool for 5 to 10 minutes, cut and serve. 

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Chili Rellenos Casserole


As most of you know I am a HUGE fan of Mexican food. I could eat it just about everyday. I restrain myself though because Kevin is not a lover of all things Mexican like me. I have to pace myself and sneak it in where I can.

When I was little my babysitter was from Mexico and she used to let me cook with her all of the time. Home made tortillas, refried beans, etc. As I grew up I lost most of her recipes (a fact that breaks my heart) but I remembered that my all time fave recipe was her Chili Rellenos. She did hers “omelet style”. They turn out so wonderful. Little pillows of egg whites filled with roasted green chilies and Monterrey jack cheese yummmmmm!

I haven’t made them in years, don’t ask me why. Then one day I was on Pintrest and saw a picture of a dish entitled “Chili Rellenos Casserole”. Well, you KNOW I clicked on that as fast as my little fingers would let me! The recipe is originally from Better Homes and Gardens but I of course made some changes (I can’t leave anything alone!). I used 6 instead of 2 peppers (uummm have I mentioned we like things spicy?) and doubled the rest of the recipe.

Miss picky Pants went back to school yesterday so she wasn’t here to give me any input (not like she would have tried it), but everyone else loved it. If you don’t like things too spicy you can reduce the amount of peppers, use Anaheim peppers instead of Poblano or Pasilla peppers, and use regular Montery jack cheese instead of the pepper jack.

Another reason I love this dish is because it is very versatile. I made it for dinner with taco rice, but you could make it for breakfast as well. You could add some fire roasted tomatoes, green onions, or top it with some sliced avocado. Anything that “speaks Mexican” to you would be great in this recipe

Chili Rellenos Casserole

6 fresh poblano/pasilla chile peppers or fresh Anaheim chile peppers
3 cups shredded pepper jack cheese
1 cup crumbled Cotija or queso fresco cheese
6 eggs lightly beaten
1/2 cup milk
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cayenne pepper
Kosher salt

Preheat oven to 450 degrees F

Bring a large pot of water to boil. Salt the water.

Grease a 10 x 7 (or close to it) casserole dish. Quarter the chili peppers (or halve them if you can’t find the really large peppers), removing the stem, ribs, and seeds. Immerse the peppers in the boiling water for 3 minutes. Drain the peppers and invert them on a paper towel to continue to drain.

In a medium bowl, combine the eggs and the milk. Add the flour, baking soda, cayenne pepper, and salt. Beat with a hand mixer (or use an immersion blender) until smooth. 

Place the peppers in the casserole dish and top with the cheeses. Pour egg mixture over the peppers and cheese. Bake uncovered about 15 minutes or until a knife inserted in the egg mixture comes out clean. Let stand 5 minutes before serving.

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Mini Frittatas


As you know, I have been MIA for the last few days due to surgery. For the last week I have been stuck to my bed per Dr’s orders. That has made me absolutely stir crazy! I haven’t been able to do anything UGH! This morning I was feeling much better and, even though I am still supposed to be on bed rest, I decided I HAD to cook SOMETHING!!

I rummaged through my fridge and found that my vegetable drawer runneth over with leftover goodies from recipes past. They were all still in good condition so my mind got to working. It was just Kevin and I for a late breakfast. I had been wanting to make a fritatta for quite some time, but since it was just the two of us I knew a normal size one would just go to waste. So a small one seemed a better choice. Then the light bulb went off in my head BING how about mini fritattas? Why not? Now the big question. I had no meat and if you have been with me for a while you know Kevin HAS to have meat. Oh well, I figured if I could get some great flavors going he wouldn’t even realize he was being treated to a vegetarian style meal. I had mushrooms, which give you a kind of beefy/earthy flavor and I thought that might just help these little babies to squeak by his picky palate.
YAY me!!! I was right. Oh I know I didn’t fool him in any way, but he didn’t complain. In fact he said he really liked them. Do I think I have converted him to a meat free diet? Heck no! But the fact that he enjoyed the meal minus meat makes me a very happy camper! I personally loved them and they would be a terrific brunch item. But with a bit of fruit on the side, these made a perfect breakfast.
Red onions, red and yellow peppers, mushrooms, parsley, and a bit of Parmesan cheese were the stars of this show.
Saute the veggies in a bit of olive oil until they are tender.
Whisk together the eggs, milk, salt, pepper, parsley, and Parmesan cheese.
Spray your mini muffin pan with non stick and fill the cups almost full. Bake at 375 degrees F for 10 to 12 minutes. And WALA…
Mini Frittatas

8 eggs
1/3 cup milk
1 tablespoon olive oil
1 half of a small red onion, finely chopped
1/4 of a red bell pepper, finely chopped
1/4 of a yellow bell pepper, finely chopped
2 large mushrooms (cremini or white), roughly chopped
1/4 cup flat-leaf parsley leaves, chopped
Kosher salt
Cracked black pepper
1/3 cup grated Parmesan cheese.
Preheat oven to 375 degrees F.
Spray a 12 count mini muffin pan with non stick cooking spray.
Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the onions, peppers, and mushrooms to the pan. Saute until the peppers and onions are tender and the mushrooms release their moisture, about 5 minutes. Season with a bit of salt. Remove from heat.
In a medium bowl, whisk together the eggs, milk, salt, pepper, parsley, and Parmesan cheese. Stir in the pepper and onion mixture. 
Fill each muffin cup till almost full (a bit shy of 1/4 each). Place muffin pan in the oven and bake for 10 to 12 minutes, or until the egg mixture puffs up and is set in the center. Using a rubber spatula loosen the frittatas from the the muffin cups and serve immediately.

Pumpkinated Bacon Pancakes with Steam-Fried Eggs and Vanilla Syrup


Hello my foodie friends and family. Today is a special day for me. I have a guest blogger! YAY, I know it is very exciting. What makes it even MORE exciting is, that guest blogger is my daughter!! I hope you love her as much as I do!! So with that being said……….

Be warned all ye who diet. This breakfast is NOT for the faint of heart.
I’ve been in Job Corps for a little under four months now, and I was just accepted into the Culinary trade at the beginning of this month. The kitchen there is amazing, and I love every moment I get to work in it. Anyway, I just got home last night, and this morning, I felt as if there was a void in my routine. Then the lightbulb went off in my head, and I realized “I haven’t cooked anything yet!” So off to the kitchen I sped. It was a bit of a culture shock to go from the giant cafeteria kitchen back to a home kitchen, but it was awesome, because I didn’t have to watch out for anyone else. It was just me and the food.
I quickly decided that I wanted to make my specialty pancakes, but with a little twist [I do that a lot now], so I had my mom help me find a quick syrup recipe online, and we rummaged through the spice drawer until we found the Pumpkin Pie spice. I spun the recipe to make it my own, and the Vanilla Syrup was born. I had no idea it was going to come out as good as it did. It is, quite possibly, the best syrup I’ve ever tasted, and I think my brother would concur with me on that, seeing as when I let him taste mine, he almost inhaled all of it. I all but swatted him away with a rolled up newspaper and told him there was more downstairs for him.
Okay, so I can’t take full credit for this recipe. It’s more one that my mom [that pretty lady who owns this blog] and I made together. However, the syrup was my idea, as was adding the Pumpkin Pie spice.

Vanilla Syrup
1 c. Sugar
1 c. Brown Sugar
1 c. Cold Water
2 tbsp. Butter
½ tsp. Vanilla Extract

Combine the first four ingredients in a 2 quart saucepan and bring to a boil. Boil the mixture for 5 minutes, stirring every so often until the butter melts completely. Take the saucepan off the burner, and add the vanilla extract, stirring thoroughly to get the flavor throughout the syrup. Pour into a container and place in the fridge.

Pumpkinated Bacon Pancakes

2 c. Original Bisquick Mix
1 c. Milk
2 Eggs
2 tbsp. Pumpkin Pie Spice
12 Strips of Bacon

Cook the bacon in a pan until crispy. Set aside on a few paper towels. In a medium bowl, mix together the Bisquick, milk, and eggs, then add the pumpkin pie spice and mix thoroughly. Chop up the cooled bacon and put into a small bowl. Spray a large pan with non-stick spray and put on the stove on medium high heat. Using a 1/3 measuring cup, scoop the batter into the pan, making sure to make the pancakes as even as possible. Sprinkle some of the chopped bacon over each pancake, as much as desired, and continue to cook the pancakes. Put two pancakes on a plate and set aside for the eggs.

Steam-Fried Eggs

Spray a small pan with non-stick spray, and put on the stove on high heat. Crack an egg into the pan. Once the bottom begins to turn white, add about a tablespoon of water [I used a squeeze bottle full of water] and cover with a lid, preferably glass so you can see the egg cooking. Once the egg turns white over the yolk, turn the heat down to low and put it on top of the plated pancakes.

Heat the syrup back up in the microwave, pour it over your pancakes, sprinkle with leftover chopped bacon [if you have any], and enjoy!



I have to admit, I am not much of a breakfast girl. As a matter of fact I am downright BORING when it comes to breakfast through the week. With my love for cooking it is amazing that I have such a lack of imagination when it comes to making myself some breakfast. Maybe that is the big problem. I hate to cook for just myself. If I lived alone I would probably starve! But once the weather starts cooling down I start to get inspired to make breakfast on the weekend. Jessi actually requested I make grits this weekend! She hasn’t had grits in YEARS! I am actually excited to cook some up.

This morning I made Scramblewiches. It is pretty simple, cook some deli ham in butter, add eggs with some S&P, hot sauce and a splash of milk, scramble and put them inside some scooped out bread boats with cheese topped with chives. Simple? Extremely! Tasty? Well, we all liked it so that would be a yes. It wasn’t a fancy show of a breakfast, but it was warm and cheesy and filled our tummies nicely. It was supposed to make 4 adult size servings, but it just seemed too big for me so I cut the bread down and made 8 normal size servings.

I don’t see me waking up in the middle of the night telling Kevin “Oh My God I have GOT to have a scramblewich tomorrow or I will die!”. But it was a good, filling, and easy breakfast and perfect for the cool fall mornings. 


1 baguette (day old is fine)
2 tablespoons unsalted butter
1/2 pound deli sliced ham, smoked turkey, pastrami, or corned beef
8 large eggs
a splash of milk
a teaspoon of hot sauce
salt and freshly ground black pepper
4 deli slices of Swiss cheese (halved lengthwise to fit bread), or 8 slices of cheddar (2 squares per bread), or 6 slices Provolone cheese ( 1 1/2 slices per bread, cut to fit)
chopped fresh chives or parsley

preheat oven to 200

crisp the bread in the oven, split it lengthwise, and hollow it out. Cut each piece in half again, across, making four boats. Switch the broiler on.

Heat a large nonstick skillet over medium heat. Add the butter and melt it. When the bubbles stop, add the meat and cook, separating the pieces, for 3 minutes, or until brown at the edges. In a bowl beat the eggs with the milk, hot sauce, salt, and pepper. Add to the meat and scramble, keeping the eggs a little soft. They will continue to cook in the oven.

Divide the eggs among the bread and cover with the cheese. Melt the cheese under the broiler. Take i tout as soon as the cheese softens and melts. Do not brown or allow the cheese to bubble; there are eggs under there! Garnish with the chopped chives or parsley.

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