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Food, Savory

Bacon Egg and Cheese Biscuit Sandwich

Bacon Egg and Cheese Breakfast Sandwich

About a week ago I bought a container of Pillsbury mini biscuits. It was probably because the adorable little can seemed so out of place around its larger brothers and sisters. I took pity on it and thought I would make something out of the biscuits. Turns out I don’t eat a lot of biscuits, so incorporating them into my daily meals was a bit harder than it should have been. I always forget they’re sitting there in the fridge, and by the time I notice, I’m halfway through cooking something.

So when I started to make my breakfast the other morning, I stopped myself before I grabbed anything and preheated the oven. I popped a piece of bacon in a pan, then cooked up an egg and topped it with some American cheese. Slid it between a freshly baked, warm biscuit and felt quite accomplished with myself. McDonald’s has nothing on me. Plus the smaller biscuits made me feel like I was having breakfast, not a banquet like the larger ones would have. Maybe I’ll start getting up early to make myself something filling. Wonder what other kinds of biscuit sandwiches I can come up with.

Bacon, Egg, and Cheese Biscuit Sandwich

(For one serving)
1 slice of bacon
1 slice of American Cheese
1 egg
Pillsbury mini biscuits, baked as directed

Bake biscuits as directed on the packaging. After baked, slice in half.

In a small pan, cook bacon on medium-high heat, flipping once during cooking. Cook until crispy and remove from pan, placing it on a paper towel to absorb excess fat.

Crack egg into pan with bacon grease. Cook until egg white is cooked through and no longer transparent. Flip egg to continue cooking yolk. Add a slice of American cheese. Egg will be browned. When cooked through, remove. and place on biscuit. Top with bacon. Enjoy.

Food, Savory

Tomato and Spinach Scramble


Full of vitamins, fiber, magnesium, calcium, and keeping my pant size tiny. Hello, spinach.

I’m learning to love this green leafy vegetable. No, I’m not eating a plateful of cooked spinach for dinner. Although, that did happen once when I was living in France. Host mom invited me to eat lunch with the family one day (they only were required to feed me breakfast and dinner) and when I said yes, I had no idea what I was getting myself into. Turns out a plateful of spinach apparently looks appetizing to some people. She did offer up some cheese for me to sprinkle on top, but that didn’t put a dent into the overwhelming amount of greens I had eaten.

Anyway, on a more modern note, I started tossing it into my breakfast. A little olive oil heated in the pan, then tossed in some diced tomato and spinach. Cooked it up, added some garlic powder and let it saute for a few minutes until the tomatoes start to break down. Add in two eggs, scramble and cook until eggs are done.

Quick, easy breakfast. And not too much spinach.


Food, Sweet

Peanut Butter & Banana Stuffed French Toast


It’s been raining for days. Seriously, days. All this week we’ve seen clouds up leading up to what is expected to be a sunny weekend. If I lived closer to the beach, I’d be worried.

But instead of worrying, I’d much rather cook, be it breakfast for dinner. But really, who is going to ridicule me for having brinner (that’s code for breakfast for dinner) if I make French toast? Something I haven’t had in a really long time. Frankly, I’m not much for maple syrup, so I mostly steer clear from pancakes, waffles, and anything that might be covered in maple syrup. Shocker! I know. Being as I was raised in Vermont within smelling distance of the farms. I will eat it, just not in high volume.

So having some maple syrup on hand, a craving for bananas and peanut butter, and a kitchen that was calling for breakfast past 6 p.m., I made an executive decision. I was making stuffed French toast. Peanut butter and banana stuffed French toast to be exact.

After wrangling the pan down from our hanging rack, this is how it went down:

Gather (for a single serving):
1 tablespoon of butter
2 slices of whole wheat toast (not thick bread)
1 heaping tablespoon of creamy peanut butter
Half of a banana
1 egg
2 teaspoons of cinnamon
1/2 teaspoon of vanilla extract
Grade A Vermont maple syrup

Heat a medium-sized skillet on medium heat. Add butter. While butter is melting, beat egg, cinnamon, and vanilla extract in a bowl. Dredge one side of a piece of bread with egg wash. Place bread egg wash side down in the pan. On the second piece of bread, spread peanut butter and top with slices of banana (1/4 inch to half inch slices work well). Place that piece of bread peanut butter-side down on top of the bread already in the pan, making a sandwich. Take the rest of the egg wash and evenly spread it over the top of the “sandwich.” It’s okay if the egg wash gets into the pan, you can cut off the cooked egg later.

Cook for about 4 minutes or until first side is toasted. Flip sandwich and press down on the sandwich with your flipper. This will keep the pieces together and help heat the center a bit. (I promise, this works.) Cook other side until golden brown, or for about another 3 minutes.

Remove from pan. Slice in half, drizzle on maple syrup, and enjoy!

If anyone makes it, let me know what you think of if you have other stuffed French toast ideas. I think I’m going to make this a regular thing. Bring on the brinner!

Food, Sweet

Banana Breakfast Wrap


No eggs in the fridge; grab a banana and peanut butter.

That was the theme of today. Make something quick, protein packed and full of vitamins. Okay, well it has potassium. . . and chocolate. Chocolate for breakfast, I can’t say no. It was also only four ingredients, and no cooking required at all. It also particularly works well for on the go eating when heading to the gym.

Banana Breakfast Wrap

1 flour tortilla
1/2 banana
1 tablespoon low fat peanut butter
chocolate chips, sprinkle

Microwave flour tortilla for 20 seconds to soften it. Spread peanut butter onto tortilla, top with sliced banana, sprinkle with chocolate chips, and roll. Eat and enjoy.