Fruit and Meat For Breakfast

Another tasty little breakfast that my hubbie really enjoyed!  The dark purple grapes were some of the sweetest grapes I've ever had - tasted just like grape juice!   Thanks Farm Fresh!

The Meat

- 2-3 pieces of bacon

- 2 breakfast links,

- 2 eggs

- salt, pepper, basil to taste

The Veggies

- 1/2 heirloom tomato, sliced

- 1/4 onion, sliced

The Fruit

- 4-6 large chunks of musk melon

- 12-15 grapes

I always start cooking the breakfast links first, since they take the longest to prepare.  I make the entire breakfast on the same griddle pan, using high heat to cook the meat and medium heat for the eggs.

After the links have been cooking a few minutes, roll them over and then add the bacon to the pan.  Flip the strips of bacon after 2-3 minutes and cook until crispy.  Make sure to save the grease for future meals!

After I remove the bacon from the griddle pan, I lower the heat to medium and cooked the eggs over easy.  It only takes 2-3 minutes for the egg to be solid enough to flip, and I usually only let it cook on my "easy" side approximately 30 seconds before removing from heat. While I cooked the eggs, I also cooked the sliced tomato and onions in some of the leftover grease, making sure the onions got soft and full of flavor, around 3 minutes.  

I plated the eggs and meat and put my heaping serving of grapes and melon onto the plate also.  YUM.

Garlic, Parmesan, And Bacon Scramble

Breakfast is a meal of champions, and bacon is king.  Eating this bacon scramble ensures you to be KING OF THE CHAMPIONS.

The Meat

- 2 breakfast links

- 5 slices of bacon, divided

- 2 eggs, whipped with 1/4 cup milk

The Veggies

- 3-5 cloves of garlic, sliced

- 1/2 cup spinach, raw and chopped

- 1 green onion, diced
- 4 Padron peppers, diced

- parmesan cheese, dill, salt, pepper, marjoram to taste


Fry up the breakfast links on high heat, turning every 5 minutes.  Make sure they cook all the way through - I usually cut one open to make sure there isn't any pink left in the center.


When the links are halfway done, add the bacon.  The bacon will cook quicker than the links, and grease up your pan nicely to fry the garlic.  








Take the cooked, crispy bacon off the pan and toss on the sliced garlic.  While that is frying, crumble three slices of the bacon, and then whip your eggs, milk, raw spinach, peppers, green onion, and the crumbled bacon together in a bowl with a fork.  Get it nice and bubbly so your eggs are fluffy.  Pour the egg mixture over the fried garlic and season everything liberally.  After 3 minutes, flip your eggs and break it up into a scramble with your spatula.  Plate everything and cover the eggs with grated Parmesan cheese.  

Poaching Up Some Goodness

I love using my poaching pods, and try to bust them out every now and then to shake up our breakfast routine.  By layering some tomatoes. onion, and mushroom fried in leftover bacon grease and some creamy avocado on top of the poached eggs, I added a bit of a gourmet flair to our usual Wednesday morning routine. 

The Meat

- 2 breakfast links

- 2 pieces bacon

- 2 eggs

The Veggies

- 1/4 heirloom tomato, sliced

- 1 mushroom, sliced

- 1/8 cup onion, diced

- salt, pepper, dill to taste

The Garnish

- 1/2 fresh avocado

Fry up your breakfast links on high heat, turning them occasionally, for 7-8 minutes.  Cook your bacon in the same griddle pan, turning once, approximately 3-4 minutes per side.  In the leftover grease on the pan, add your onion, tomato, and mushrooms.  Season and lower the heat to medium.  Stirring often, fry up the veggies for 2-3 minutes, getting them soft but not too crispy.

Lightly grease your poaching pods and break open the egg into each one.  Bring a pot of water with at least 3 inches of water to a boil.  Once the water has reached a steady boil, turn off the heat, and slip the poaching pods with your raw eggs into the hot water.  Cover with a lid and let them poach for at least 4 minutes (I cook mine for 4 and then check to see if they are cooked enough - if they aren't, I leave them in for another minute).  

When your eggs are poached, pull out the pods and slip the eggs onto your plate.  Layer the veggies on top and then spoon all the avocado over them.  Plate your bacon and links and eat your morning meal!

Avocado Omelet Delight

Another morning, another breakfast.  We had gotten some avocados this week, and I decided to make my husband a very happy man by making an avocado omelet for him today.

The Meat

- 4 strips of bacon

- 4 breakfast links

The Omelet

- 5 eggs, whisked

- 6-8 slices of Port Salut cheese

- 1/4 cup onion, diced

- 1/4 cup spinach, raw and chopped

- salt, pepper, dill, red chili pepper flakes to taste

- 1 avocado, pit removed

- 4 slices of slicing tomato

On your griddle pan, bring the heat up to high and cook the sausages for around 8-10 minutes, turning them at regular intervals so they cook evenly.  Throw the bacon on for 3 minutes and then turn the slices over and continue to cook for another 2-3 minutes.  

While the meat is cooking, crack open the eggs into a mixing bowl and whisk them until frothy bubbles start to form.  This ensures your omelet will be nice and fluffy.  You can even add 1/4 cup of milk if you so desire, to make them even lighter and fluffier.  Add in the seasoning, chopped spinach, and green onion.

When the meats are finished cooking, plate them and then lower the stovetop to medium heat.  Pour the egg mixture onto the griddle pan, directly into all that delicious bacon grease.  Dot the omelet with the Port Salut cheese and if you'd like, add some of the avocado to the cooking, bubbly pan of wonderfulness.  Let the omelet cook for around 4 minutes or until the bottom is a golden brown and can easily be moved around.  Slowly and carefully use a spatula to fold over the omelet, trapping all that bubbly, gooey awesomeness inside, and then cook the omelet for 3-4 more minutes, flipping it once.  Use the spatula to divide the omelet into two and plate the two pieces.

Layer sliced tomato and more avocado on top.  Serve and take delight in the creamy avocado, soft cheese, and delicious eggs and meats.

A Chipotle Themed Breakfast

Chipotle pepper is a smoky, wonderfully tasty way to spice up your breakfast!  Here I used chipotle powder in the hash browns and chipotle cheese on top of the eggs to incorporate the flavor into my dish.  It was a satisfying Saturday morning meal. 

The Meat

- 4 sliced bacon

- 4 breakfast links

- 4 eggs

The Veggies

- 2-3 yellow or purple potatoes

- 2 slices of red onion, diced

- 1 mushroom, diced

- salt, pepper, chipotle powder, dill to taste

The Garnish

- grated chipotle jack cheese

Fry up your bacon and links on your griddle pan on high heat, turning the meat every few minutes to reduce charring.  Chop up your potatoes into small, mini-bite size pieces and toss it with the seasoning and red onion.  Put the hash brown mixture onto the griddle pan with all that delicious bacon grease.  Fry up those potatoes for 4-6 minutes, turning them occasionally with a fork so they don't get black and charred. They will be a mixture of soft and crispy and taste great.

I made my eggs over easy and my husband's eggs over medium in the same griddle pan, with the same grease and leftover spices/bits of delicious food that was leftover.  Be careful not to break the yolks when you flip your eggs - test the edges of the eggs to make sure the egg is cooked through enough to withstand being flipped, and be delicate with them!  Put everything on your plate when it is all cooked, and sprinkle some grated chipotle jack cheese on top of your eggs. 

I loved this meal not only because it was great tasting, but it only took one pan to make.  Hooray, less cleanup!

Supreme Poached Eggs

I used my poaching pods to make my eggs this morning!  They are so easy to use and make such delicious poached eggs.  It's fun to shake up the breakfast routine every now and then - while my husband never seems to get bored, he does get a lot of the same ingredients presented in different ways.  It's an excellent challenge for me to use the same things over in new ways (if you look at the last three breakfast meals, they all use almost the same basic ingredients, but each are different and awesome in their own way!)

The Meat

- 2 slices bacon

- 3 breakfast links

- 2 eggs

The Veggies

- 3 slices of sliced tomato

- 1/3 cup raw spinach

- 1 mushroom, sliced

- 1/2 green onion

The Sauce

- 1 teaspoon French dressing (it's mostly primal...I'm a bad Grok)

- 1 teaspoon hemp seed oil based mayonnaise


The Fruit
- 1/2 pear, sliced
- 3-4 strawberries, sliced

Cook up the meat on your griddle pan, on high heat.  Flip your bacon at least twice and keep rolling the breakfast links around so they don't char too badly.  After I cooked up the meat all delicious and crispy, I put the spinach, mushrooms, and tomatoes on the griddle pan for around 3 minutes to make them all soft and tasty counterparts to the meat.


Meanwhile, put around 3-4" of water into a simmer pot and bring it to a boil.  Once you get a rolling boil, grease your poaching pods, crack your eggs into them, turn off your heat and slip them into the water.  Cover the pot with its lid and set your timer for 4 minutes.


Put the fried tomato slices on the plate first, then layer the spinach and the poached eggs on top (imagine the tomato slice is an English muffin).  Mix up the French dressing (don't judge me for my small indulgences) and the mayonnaise and spoon it onto the poached eggs.  Cut up the green onion over the top (you could substitute chives if you wanted!) and arrange your fruit in a pretty pattern so you feel all special like.  

A Deconstructed Omelet

Sometimes you want all the parts of an omelet, but not the omelet itself.  I was in one of those moods today for my own breakfast, so I made a single serving breakfast that satisfied my non-omelet cravings. 

The Meat

- 1 turkey sausage

- 1 egg
- salt, dill to taste

The Veggies

- 1/4 cup slicing tomato, chopped

- 1/2 cup raw spinach

- 2 mushrooms, sliced

- 1/2 green onion, sliced

The Fruit

- 2-3 strawberries, tops sliced off

- small handful of blueberries

- spoonful of Galia melon, sliced


This is simple and straightforward.  First I sliced up the fruit and arranged it on a plate.  I cooked the sausage on my griddle pan on high heat, and after around 10 minutes it was ready.  Make sure to flip your sausage at least 3-4 times so it doesn't get too charred.  


Next I lowered the heat to medium low, and I cooked the spinach, mushrooms and tomato for only around 3 minutes on the griddle pan, in the grease created from the sausages.  I wanted the spinach to wilt but not burn or turn brown.  


The egg went on last, around 1-2 minutes for the first side and barely a minute on the other.  As soon as I crack them onto the pan I sprinkle a little bit of salt and dill on my egg, season yours how you like.  Also, I like my egg yolk to be practically raw, so if you'd prefer an over-medium egg, feel free to leave it on the griddle pan longer.  

Over Easy Eggs + Chipotle Jack Cheese = A Fabulous Breakfast

We love eating over easy eggs for breakfast.  We dip our bacon into the gooey yolks and the addition of the chipotle spice in the cheese is faaaaabulous.

The Meats

- 4 slices bacon

- 8 breakfast link sausages

- 4 eggs

- salt, pepper, dill to taste

The Garnishes

- 1 green onion, sliced

- 12 slices of chipotle jack cheese

The Fruit

- 6-7 strawberries, tops sliced off

- 2 spoonfuls of sliced Galia melon

I fried up the bacon and sausages on my griddle pan at high heat until they were cooked through (around 10 minutes for the sausages, turning them every few minutes).  I cook the bacon for around 6-7 minutes, turning them every two minutes, so they are slightly crispy and crunchy but not overly so.

While the meat is cooking I slice off the tops of the strawberries and arrange the fruit on the plates.  Once the fruit is on the plate and the meat is cooked I quickly break the eggs onto the pan so they can soak up some of the delicious bacon and breakfast link sausage grease.  I season the eggs and after around 1-2 minutes I flip them over briefly to cook the other side for a quick second.  Then they get put onto the plates and the slices of cheese and onion go on top.  

Again, I say...faaaaaabulous.