Breakfast

When I first made this dish it got me really excited. I mean no one can get wrong with potatoes, chicken, gooey cheese, and bacon. This definitely an all-in-one meal for the whole family to enjoy. It’s a heaven on a plate! So if you want an easy and filling dinner, this is all you need. This is a must-have; deliciously satisfying, and even picky eaters will love this. So have a plateful of this chicken bacon ranch potato bake, pair it with a crisp, green salad and enjoy!

INGREDIENTS

1/2 cup olive oil
1 tsp salt
1 ranch dressing mix (dry powder)
14 medium potatoes, cubed
3 chicken breast, cubed
2 1/2 cup shredded cheese
1 cup crumbled bacon
1 cup green onions, chopped
1 tsp black pepper

HOW TO MAKE CHICKEN BACON RANCH POTATO BAKE

Step 1: Prepare the oven by preheating it to 500 degrees F.

Step 2: Grease or spray a 9 x 12-inch baking dish with cooking spray.

Step 3: Combine the oil, salt, pepper, and ranch dressing mix in a large bowl.

Step 4: Then, add in the potatoes and thoroughly toss along with the oil mixture.

Step 5: Pour the potatoes into the greased baking dish leaving as much oil mixture behind as possible.

Step 6: Roast the potatoes in the preheated oven for about an hour until crispy while stirring every 15 minutes.

Step 7: Cut the raw chicken into a bite-size cube and add it to the oil mixture. Toss well.

Step 8: Mix the cheese, bacon, and onion in a separate bowl.

Step 9: Check to see if the potatoes are crispy and remove from the oven. Adjust the oven temperature to 400 degrees F.

Step 10: Place the raw chicken and cheese mixture on top of the potatoes.

Step 11: Place inside the oven and bake for another 15 to 20 minutes.

Step 12: Let it cool for 10 minutes and serve with sour cream or ranch dressing. Enjoy!

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Well, today I found out that there is a thing called Chocolate Festival in the Caribbean. I mean, what’s a better way to indulge your sweet tooth but to splurge on chocolates – the most heavenly delicacy out there. It got me thinking though, what if there is also a Peanut Butter festival? LMAO. But hey I’m a peanut butter lover so please don’t judge me. This idea brought me to making oatmeal peanut butter cookies. Which turned out so delish! So, I searched for a recipe online and I found this. I thought, okay so let’s try it and OMG it’s heaven! Imagine a thick cookie exploding with peanut butter, chewy oats, and of course the undying chocolate chips. It’s like a mouthful experience that one cannot forget. Plus it’s pretty easy to make, the instruction is easy to understand, yet the result is unapologetically scrumptious, fattening, but all worth it. Having said that, I remembered I baked like 2 trays yesterday and planning on keeping one tray for myself. LOL. The other tray I’ll bring in the office because we are having a peanut butter festival (my dream came true! yey!). And they requested if I can bring some because they (just like me) love these oatmeal peanut butter cookies.

INGREDIENTS

1 cup Chocolate chips
1 cup Brown sugar
1 teaspoon salt
1 teaspoon Vanilla
1 cup Peanut butter
1 cup Sugar
3 Eggs
1 cup Crisco
1 teaspoon Baking soda
1 1/2 cup Flour
2 cups Oatmeal

HOW TO MAKE OATMEAL PEANUT BUTTER COOKIES

Step 1: Prepare the oven by preheating it to 350 degrees.

Step 2: Place the sugar, Crisco, peanut butter, and eggs in a mixing bowl. Cream the ingredients.

Step 3: In a separate bowl, mix the flour, oatmeal, baking soda, sugar, peanut butter, vanilla, salt, and brown sugar. Whisk until combined, then stir in the chocolate chips.

Step 4: Scoop the dough and drop each scoop on a cookie sheet.

Step 5: Place inside the preheated oven and bake for 15 minutes.

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This is a simple recipe for a fast, easy, and delicious cinnamon cake. It’s an all-time favorite. A cake for any occasion and a perfect anytime cake from breakfast, to snack or dessert. It’s pretty easy to put together and it smells amazing! It’s super soft, moist, cinnamony, and a perfect pair for a cup of coffee or tea. One slice will never be enough, you’ll be asking for more.

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
2/3 cup shortening
1 1/3 cups white sugar
1 1/2 teaspoons vanilla extract
3 eggs
2/3 cup milk
1/2 cup white sugar
6 tablespoons butter
1/3 cup water
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon

HOW TO MAKE BUTTERY CINNAMON CAKE

Step 1: Prepare the oven by preheating it to 350 degrees F or 175 degrees C. Grease and flour a 10-inch of Bundt pan.

Step 2: Place the flour, baking powder, ground cinnamon, and salt in a bowl. Mix until combine. Set aside.

Step 3: In a separate bowl, beat the shortening, white sugar, vanilla until light and fluffy. Then, add the eggs one at a time, making sure to beat for at least a minute after each egg.

Step 4: Whisk in the flour mixture alternately with the milk. Finally, empty the batter into the prepared bundt pan.

Step 5: Place in the preheated oven and bake for 40-45 minutes. Check the doneness by inserting a toothpick in the middle of the cake, when it comes out clean it’s done.

Step 6: While the cake is still warm, remove it from the pan and using a fork poke holes around the top of the cake.

Step 7: Slowly pour the warm cinnamon syrup over the top of the cake, into holes, and sides of the cake.

Step 8: For the cinnamon syrup, combine the white sugar, butter, water, vanilla, and ground cinnamon in a saucepan. Heat while stirring frequently until the butter is melted.

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Keto Bacon Egg Muffins are easy to make, I mean that when I say they take just five minutes to whip up. The Keto Bacon Egg Muffins can be customized fully and is freezer friendly. It is low in carbohydrates and high in protein and is packed with tons of bacon, cheese, and sausage. These Keto Bacon Egg Muffins are the perfect muffin tin eggs to make, super delicious, and the best-easy low-carb breakfast on your own.

Ingredients:

For Eggs

10 large eggs
1/2 tsp salt
1/4 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne, (if desired, you can add more)

Egg Muffin Ingredients

3/4 cup pre-cooked sausage crumbles
4 slices cooked bacon, crispy
1 large slice of red onion, diced
2 ounces cheddar jack cheese, shredded
4 ounces cheddar / Monterey jack cheese, shredded
1/4 cup parsley, fresh or dried

Directions:

1. To produce these Keto bacon Egg Muffins, pre-heat your oven at about 375 degrees and spray a dozen count muffin pan with non-adhesive spray.

2. Crack your eggs and add whisk to the mixer in a medium-size bowl or large measuring cup. Take care of the muffin cup and lay your ingredients in the pan, and leave some ingredients on the side to top your egg cups. Pour the eggs carefully for about half in the muffin tins. Once the egg is settled, add a little more in the tins.

3. Everyone wants there muffin to fill their muffin tins perfectly. Take a for and stir each muffin tint lightly when your muffin is filled. Add the ingredients reserved on top and baked for 25 minutes.

4. Take out from the oven and allow 1-2 minutes to rest in a muffin tin. Run a sharp knife around the edge of the muffin tins and remove them gently from the pan with the knife tip under the muffin, and lift them softly out.

Tip:

1. If you choose, feel free to replace freshly prepared ingredients.

2. It’s a big convenience to mix your eggs in a large cup. Eggs from a mixing bowl are not so easy to pour. I would recommend that you add eggs if you have a large 4 cup mixing cup or larger to make it easier to pour them into muffin tins.

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This easy keto breakfast casserole is about to change your meal preparation game with bacon, egg, and cheese. Not only do minimal ingredients and only 2 net carbs per serving contain them, but they also store in your fridge perfectly. The entire cook time is less than an hour, and while it is baking you can do something else. Better still, the total cooking time for the bacon is included, so no extra time is necessary.

Feel free to personalize this breakfast saucepan by adding in addition to green onions some of your favorite low carbon veggies such as bell pepper or broccoli. You can also try adding avocado or courgettes, which is an excellent way to supplement dietary fiber and nutrients. Don’t worry about mixing things and trying various cheeses or replacing bacon with ham or breakfast.

Ingredients:

Non-stick cooking spray
2 tbsp extra virgin olive oil
3 cups broccoli florets
3 tbsp water
1 cup of shredded sharp cheddar or Colby Jack
6 slices bacon cooked and crumbled
4 large eggs
1/3 cup heavy whipping cream
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp dried thyme
1/2 tsp dried oregano
Salt and pepper to taste
Fresh parsley optional garnish

Directions:

1. Preheat oven at about 350 degrees F and spray a non-stick cooking spray 8 “x 8” cooking dish.

2. In a large anti-stick pot heat the olive oil over medium heat. Fill with broccoli and water and cook for 2-3 minutes until lightly smooth, bright green.

3. Take out of the heat and drain well. Transfer to a ready-made casserole dish and distribute it to a consistent layer. Sprinkle on top the cheese and the bacon and side aside.

4. Add and whisk the eggs with heavy cream, onion, garlic powder, thyme, and oregano. Season with salt and pepper as you please. Put the egg blend in broccoli, cheese, and bacon and bake for 17-23 minutes, or until golden brown.

5. Remove from the oven and allow 10 minutes to cool before slicing. Sprinkle fresh parsley if desired.

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What do you usually crave after a crazy night and a lot of alcohol? Today I woke up with a massive headache and a very aggressive belly in search of the perfect food, the best hangover food. Luckily, I remembered the recipe that my friend sent me before I passed out. Kidding, before I went to sleep. I don’t know if it’s just me but every time I want to eat something, regardless of how hungry I am, I wait for that particular food and enjoy every bite of it! You can cook this in less than an hour. I’m telling you, it’s the best! You can add additional ingredients. This is just a default recipe. Feel free to be creative! Enjoy!

Ingredients

1/2 lb bacon, chopped
1 medium onion, chopped (1/2 cup)
1 bag (30 oz) frozen country-style shredded hash brown potatoes, thawed, patted dry
2 c. shredded Cheddar cheese (8 oz)
1/4 c. grated Parmesan cheese
9 large eggs
1 1/4 c. milk
1 container (8 oz) sour cream
1 tsp. salt
1 tsp. ground mustard
1/4 tsp. pepper
1/2 c. cornflake crumbs or panko bread crumbs
2 tbsp. butter or margarine, melted

How to cook Bacon Egg and Hash Brown Casserole

Step 1: Ready the oven then preheat to 350 degrees F. Prepare the 13×9 glass baking dish and apply the cooking spray.

Step 2: Heat a 10-inch skillet over medium and add the bacon. When the bacon is almost crispy, saute the onion until translucent. Transfer into a paper towel to drain the excess oil of the bacon.

Step 3: Combine the cheese, potatoes, and sauteed bacon in a large bowl. Transfer into the baking dish.

Step 4: Combine beaten eggs, sour cream, mustard, milk, and pepper in a large bowl. Whisk until well-mixed then spread over the top of the potato and bacon mixture.

Step 5: Put the baking dish in the oven and bake for 35 minutes without cover.

Step 6: Mix butter and cornflake crumbs in a small bowl.

Step 7: Remove the baking dish in the oven and sprinkle the butter and cornflake mixture on top of the casserole. Put back in the oven and bake for another 10-15 minutes or until a knife or toothpick comes out clean. (If you do not know this technique, insert knife or toothpick in the middle part of the dish and if it comes out clean, your casserole is done!)

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