Bacon and Egg Salad Sandwich

I mentioned earlier this week, just how much I LOVE bacon and eggs.  Here’s a bacon and egg recipe that’s not necessarily for breakfast but makes a delicious, easy-to-fix lunch or dinner.  The first time I made this, I had leftover deviled eggs from a New Year’s Eve party and just chopped them all up and added bacon.  The entire family loved it, so it ended up on the menu again, only this time I didn’t have leftover deviled eggs to start with.  The eggs, mustard and mayo make a very creamy egg salad and the bacon adds just the right balance of crunch and saltiness.  I think next time, I’ll add just a little dill pickle relish.  I hope you’ll give it a try.  I’m not too happy with the photo of the sandwich… I almost forgot to take one and the lighting was not so good.  By the time I tried to make it better in Photoshop, I just wasn’t in the mood and just couldn’t seem to get it right.  Oh, and I totally forgot to take a photo of the Bacon and Egg Salad with the dressing all combined… can you say, airhead?  Take my word for it, this Bacon and Egg Salad is delicious!  Sometimes simple recipes are the absolute best.

Bacon and Egg Salad Sandwiches-1

8 large hard boiled eggs

8 slices bacon, fried crisp and chopped (I used thick-sliced pre-cooked bacon from Costco–it’s the best!)

1/2 cup mayonnaise

1 heaping tablespoon yellow mustard

2 tablespoons dill pickle relish (optional – I will definitely do this next time)

Your choice of sandwich bread

Chop or grate boiled eggs and place in a medium sized bowl.  (Instead of chopping mine, I put them through an egg slicer horizontally and sliced them and then picked up each entire sliced egg immediately, keeping it together, and put it back through the egg slicer again, but this time vertically.  Easy Peasy and they were “chopped” in no time).

Add your bacon to the bowl and combine chopped eggs and bacon.  Then add your mayonnaise and yellow mustard and mix well.

Spread on your choice of sandwich bread and enjoy!  Told ya it was easy.  🙂


Sunday Morning Breakfast Scramble

I love lazy Sunday mornings… no alarm clock waking me up at the crack of dawn.  Getting out of bed when I’m ready… No quickie breakfast eaten while I work… Just a nice, relaxing morning at my own pace with no demands and no place I HAVE to be.  This breakfast scramble has all the things in it I LOVE for breakfast and it’s  fairly quick and easy, too.  It’s very versatile and can be eaten with biscuits, toast, or nothing at all.  You could also throw in some jalapenos, green chiles or Cilantro and Mexican seasonings for a Tex-Mex version and maybe use Pepper Jack instead of cheddar.   I have also used sausage or ham in place of the bacon and those were equally yummy.  This morning it turned into breakfast burritos and was very filling and delicious.

Microwaving the diced potatoes before adding them to the skillet, gives them a good head start and means less time in the skillet, so they stay together and don’t fall apart.  Season each layer with salt and pepper before adding the next.  I use three potatoes in this because we LOVE potatoes, but you could always cut it down to two so that the ratio of eggs to potato is a little more even.  It’s going to be a gorgeous day here in Texas… Enjoy it where ever you are!

Breakfast Scramble

3 medium potatoes, scrubbed and diced into 1/2 to 3/4 inch cubes

1 tablespoon water

8 large eggs

1/3 cup milk

8 slices bacon, fried until crisp and chopped or crumbled (Pre-cooked bacon cooked in the microwave works great, too!)  Or you may use diced ham (about 1 cup) or 1/2 lb. browned pork or turkey sausage.

2/3 cup sharp cheddar cheese, shredded

2 tablespoons vegetable oil

Salt and pepper to taste

Rinse and drain your diced potatoes well in a colander, and then place into a microwaveable bowl along with the 1 tablespoon of water and microwave for 5 minutes.  Take them out and give them a quick stir and then microwave for 5 more minutes.  While your potatoes are cooking, fry the bacon until crisp and then lay on paper towels to drain and absorb some of the great.  Heat your vegetable oil on medium high heat in a large skillet and put in the potatoes, arranging them into an even layer over the bottom of the skillet.  If you fried your bacon and have leftover bacon grease, then definitely use that in place of the oil for even more added flavor.  I didn’t have any raw bacon on hand so I used thick sliced pre-cooked bacon that I microwaved for 1 1/2 minutes.  Put on the lid and cook for 5-7 minutes, until the potatoes are brown and crispy on the bottom.  Using a spatula, flip and turn over the potatoes, again arranging them into a single layer, and cook for 3-4 more minutes.  While the potatoes are cooking, combine the eggs and milk and whisk with a fork, adding salt and pepper to taste.  When your potatoes are brown and crispy, season with salt and pepper, then pour in your egg mixture and add the chopped/crumbled bacon.  Turn the heat down to low and cook and turn the mixture until the eggs are set to your liking.  Top it off with the shredded sharp cheddar cheese and put the lid back on just long enough for the cheese to melt.  This makes a huge skillet full.  I store leftovers in the fridge for easy weekday breakfasts.  Just re-heat in the microwave on 60% power until heated through and hot and pair with your favorite bread or flour tortillas.

Breakfast Scramble closeup

Bacon Cheddar Scones

Bacon Cheddar Scones wheel framed

I LOVE SCONES!  They are so quick and easy to pull together and you can have them on the table in about 30 minutes.  Pair these flaky, cheesy, bacony scones with some scrambled or fried eggs and you’ve got a great weekend breakfast.  These scones use sour cream, but I’m sure you could sub fat free greek yogurt and get the same delicious results.

Bacon Cheddar Scones

Bacon Cheddar Scones stacked II

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons (1 stick) unsalted butter, frozen

1/2 cup sour cream

1 large egg

1 cup shredded sharp cheddar cheese

8 slices bacon, cooked, cool and chopped

2 tbsp finely chopped chives (I had green onions, so I used them)

Preheat oven to 400°F.  Line a baking sheet with parchment paper.  In a medium bowl, whisk together flour, baking powder, baking soda and salt.  Using the large holes of a box grater, grate the frozen butter into the flour mixture.  Use the tips of your fingers to work in the butter.  It will be the texture of coarse meal.  In a small bowl, whisk the sour cream and egg until smooth.  Using a fork, stir sour cream mixture into the flour mixture until large dough clumps form.  Stir in the cheese, bacon and chives, until they are well incorporate into the dough.  Use your hands to press the dough against the bowl into a ball.  At first there may seem like there isn’t enough liquid, but as you press the dough will come together.  Pat dough into a 7 inch disk about 3/4″ thick.  Use a sharp knife to cut the dough into 8 triangles.  Place the scones 1 inch apart on the parchment lined baking sheet and brush with heavy cream.  Bake until golden, about 15 to 17 minutes.  Cool for 5 minutes and serve warm or at room temperature.  Best served warm.  This dough freezes extremely well.  To freeze scones and bake later, after cutting dough into triangles, place on a parchment lined baking sheet and freeze until firm, then transfer to a ziplock bag.  I’ve done this several times for potluck breakfasts with our camping club, simply thawing them out in the RV fridge over night and then baking them the next morning.  Same great results.

Source: My Baking Addiction

Bacon Cheddar Scones stacked side-view

A Wiener Dog in the Kitchen

A Wiener Dog in the Kitchen