Bacon, Egg & Potato Breakfast Bites Recipe

January 10, 2020 by Wendy

Bacon, Egg & Potato Breakfast Bites Recipe

Muffin Pan Recipes are super popular, but this one is a little different. Rather than fork a bunch of chopped up stuff into a tin, you’re using big chunks (almost whole!) Like other bite-size meals made in muffin pans, they’re a great size and you can store them in the refrigerator for up to a week, then pop them in the microwave for a few seconds and take them to go!

Check out these yummy and EASY breakfast bites your whole family will love! You can substitute different ingredients too. Try with bacon or sausage, and add in more or different veggies. Get creative!

With just 3 main ingredients (you can add more if you’d like), these are the easiest and tastiest breakfast!

Step by Step Instructions

First, hollow out the potatoes. I used a melon baller. It’s like a baby ice cream scoop.

Line the muffin pan with strip of bacon to form an edge for your breakfast bite.

Set prepared potato inside the bacon edge.

Crack egg and carefully fill remainder of muffin well (hole). Then, add the rest of your toppings (cheese, etc). Finally, add salt & pepper.

Bake as instructed in the recipe below. Then, enjoy!

Bacon, Egg & Potato Breakfast Bites Recipe

Author: Wendy
Total Time: 35 mins
Yield: 12 1x

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Description

Get creative with your muffin pan and stop chopping! Use whole ingredients for an even easier take on this popular bake. Tasty and easy! Great to make ahead too! Just 3 ingredients!

Ingredients

Scale

6 potatoes, cut in half with a small section removed (I used a melon baller)
12 eggs
12 strips of bacon
peppers or veggies of choice (optional)

Instructions

Spray pan with non-stick spray
Line pan with strip of bacon to form edge of breakfast bite
Set prepared potato inside
Crack egg and carefully fill remainder of muffin well (hole)
Salt and pepper to taste
Bake at 425 for 30 minutes or until potato is fork-tender

Prep Time: 5 mins
Cook Time: 30 mins
Category: Breakfast
Cuisine: American

Easy Waffle Breakfast Sandwich w/ Egg, Ham & Cheese

April 11, 2015 by Wendy

Easy Waffle Breakfast Sandwich w/ Egg, Ham & Cheese

This is so easy! There’s no waffle batter to mess with.

And fast!! They take less than 4 minutes to make!

And, did I mention how tasty they are?! Yum!

I had the idea to whip up quick, toasty breakfast sandwiches. I remembered the 1-minute cinnamon waffle trick, which I love. So, I started thinking about what I could do easy and fast. The thing that takes longest when making waffles is putting together the batter. I needed something faster. I didn’t want something thick like English Muffins, because I wasn’t convinced it would cook the egg between the thick muffin slices. Then it came to me. I knew it would work, and was eager to try it. My family was a little reluctant to try it, but they LOVED them and asked for seconds!

Like it? Repin on Pinterest!

You can add in almost anything you want: thinly sliced ham, sausage, bacon, etc. and cheese slices or small pieces of crumbled cheese, butter, etc. Use whatever you have on hand!

Easy Waffle Breakfast Sandwiches

In comments below let me know which ingredients you try, and what you liked best!

Easy Waffle Breakfast Sandwich w/ Egg, Ham & Cheese

Author: Wendy
Total Time: 2 mins
Yield: 1 serving 1x

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Description

Try these FAST and easy Waffle Breakfast Sandwiches! No batter to mix, add whatever cheese and meat you like. So tasty, your family will love them!

Ingredients

Scale

Egg
2 slices bread
salt & pepper to taste
optional: butter, cheese, meat

Instructions

Make a “well” or indent in the bread so that the egg has somewhere to sit and not run out over the sides. I used a large mason jar an indented two pieces of whole grain white bread. Careful not to push so hard you smush them together and they won’t come apart. You could do them separately if the bread is sticky. Mine worked fine doing them together.
Next, spread about a teaspoon of butter on the bottom bread.
Crack an egg open and carefully place in the well (indent) in one piece of bread. I used Large eggs, but you could use whatever you have I’m sure. Just be careful not to spill the egg out of the little pool you made in the bread.
Here’s where you can get creative! I added cheese to some of my waffle breakfast sandwiches. You could use cheese slices, crumbles or even shredded cheese. Thinly sliced ham, or sausage or bacon would be good in here too. I’m not sure the waffle iron would cook the meat in this short time; you might want to cook it before adding to your waffle sandwich.
Add salt and pepper, and set the bread with all the stuff on it on the waffle iron.
Place the top slice of bread on it (flip it over so the indent is spaced to give room to the egg mixture)
Close the waffle iron gently, and let it cook for about 15 seconds. If your waffle iron is one that you flip over like mine, you can flip it over.
Cook for another minute for a lightly cooked egg sandwich, two minutes for medium, and three minutes for well cooked with slightly crunchy, toasted bread. Waffle irons may vary, so play it by ear.
Cut into sections and serve

Cook Time: 2 mins
Category: Breakfast
Cuisine: American

Crock-Pot Oatmeal Recipe (Slow Cooker Recipes)

January 25, 2015 by Wendy

Crock-Pot Oatmeal Recipe (Slow Cooker Recipes)

Years ago, an online friend introduced me to Crock-Pot Oatmeal with an amazing recipe. Back then, we called this overnight oats. Now that the craze to soak rolled oat oatmeal in things like coconut milk overnight came about, calling this overnight oats seems misleading. This is not the popular overnight oatmeal which is no-cook, in the fridge, often in a mason jar. But, it IS amazing!

Slow Cooker Recipes are awesome because they’re so easy to make! These recipes aren’t quick, but they don’t take much of your time. You just set everything up and let it cook for several hours.

In our Crockpot Oatmeal Recipe, you put everything in the Crock-Pot the night before and by morning it will be ready to eat! And, your house will smell amazing. This does not disappoint, trust me.

What you’ll need

Even if you don’t love oatmeal because it’s smooshie or slimy, you will love this! See, you this is not made with traditional rolled oats (regular oatmeal). Instead, it’s made with steel cut oats which remind me of Grape Nuts cereal. When cooked overnight in the slow cooker, oatmeal recipes with steel cut oats are a great consistency. Not mushy or runny – just right!

Crock-Pot Oatmeal Recipe

Try it, and let me know what you think!

Cinnamon & Brown Sugar Crockpot Oatmeal with Apples Recipe

Author: gimmie

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Description

This overnight oatmeal using steel cut oats is ridiculously good! It’s easy: just set it and let it cook while you sleep. When you wake up in the morning your whole house will smell scrumptious!

Ingredients

Scale

2 cups steel cut oats
8 cups water
1 tsp. cinnamon
1/2 cup brown sugar
1 tsp. vanilla
2 apples, peeled and diced
1 cup raisins
1 cup sliced bananas
1/2 cup chopped walnuts (optional)

Instructions

Coat Crockpot with nonstick cooking spray (e.g. Pam cooking spray)
Add in all ingredients except bananas and walnut, stir
Slow cook on LOW for 6-8 hours
10-15 minutes before serving, add bananas and walnuts and stir
Add additional brown sugar and cinnamon if you’d like

Notes

Do NOT use instant or rolled oats (like traditional oatmeal). Use steel cut oats.

Consider yourself warned about how good this recipe is!! The full recipe makes a very large batch of oatmeal. I usually halve everything instead because there’s nothing like waking up to the smell of this delightful morsel, and eating it fresh and hot! Set it up the evening before you want it for breakfast, and let it cook overnight. Your house will smell fantastic in the morning!

Thanks to Jacque for giving me this recipe years ago, so that I might become ever-so-slightly addicted to Crockpot Oatmeal. 🙂