My usually go to for breakfast during the weekdays is either cereal, toast, or oatmeal. Something quick and easy. However, when it comes to the weekend, I like to sleep in later, of course, and make something more substantial for breakfast. That tends to be scrambled eggs and bacon. Here’s how I make both.
Scrambled eggs
Ingredients
- 5 eggs large eggs
- 3 tbsp milk use more or less, if desired
- 1 tsp oregano
- 1/2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp butter
- Cooking spray, as needed
Instructions
- Crack eggs into a medium size bowl. Add all seasonings except for the salt. Add milk, too. Mix together well until frothy.
- In a pan, lightly spray with cooking spray and melt the butter on low. Mix the eggs several more times until frothy and then pour into pan.
- Closely monitor the eggs. After a couple of minutes, begin to lightly stir. Once you start stirring, they will cook quickly so don't walk way.
- Once they look almost finished, sprinkle with salt and turn off the heat. They are done but will continue to cook.
Bacon
Ingredients
- 1 16oz bacon any kind, I prefer Applewood smoked
- 1 tsp black pepper
- 1 tbsp brown sugar
Instructions
- Line a large baking sheet with aluminum foil. Preheat oven to 375 degrees.
- Cut bacon strips in half and place on baking sheet.
- Sprinkle each piece of bacon with pepper and brown sugar and spread evenly.
- Bake for 12 – 15 minutes while closely monitoring. ** I tend to take out on the early end of the time and let it continue cooking on the baking sheet.
Yum! Easy-peasy. I actually learned to bake the bacon only a few years ago. I don’t know why it never crossed my mind but I happened to read it some place and it was like changing my life. 🙂 I haven’t fried my bacon since. The trick really to scrambled eggs and bacon is to cook the eggs low and slow. The longer and slower you cook them, the more tender and soft they will be. Same with the bacon. Watch it closely and pull it out of the oven heat before it’s actually done.
**Tip on cleaning your egg pan. I’m not sure if you do what I used to do but letting a pan sit that you cooked eggs in is like trying to get cement off. It’s terrible and requires possibly days of soaking and scrubbing. Here’s the secret. As soon as you are finished cooking the eggs, transfer them to another dish. Immediately put a little water in the pan, maybe 1/2 inch or so, and then let it heat on high. Using a hard plastic spatula, gently start scrapping the bottom and sides of the pan. Viola! It’s like magic! The baked on egg lifts right off. You’re welcome. 😉
Enjoy! I hope you do something special like this for one of your weekly breakfasts. Add a side of juice, coffee, fresh fruit, and toast, too. 🙂