Beef, Pork & Poultry, Breads, Sandwiches, Waffles, & Wraps, EATS, Egg, Tofu, Salad, & Vegetables
What do you call breakfast eaten at dinner time? Breakfast eaten at lunch is called brunch, so maybe it’s a brinner? Some call it Bupper, others named it Dreakfast or Dinfast, but I guess I will name it Breakfast Anytime! To me, breakfast is always fun and full of choices. When I grew up, my parents would wake us up at 8 am on Sundays, and we would have our breakfast in a restaurant. It was way too early for us kids, but as most restaurants were open as early as 7 am (or even 6 am) in the morning to serve breakfasts, we did not have much excuses not to go. So we would woke up in a grouchy mood, dragged ourselves out of the bed and got ready to go. Seeing how the kids were behaving like zombies for lack of sleep, my parents always took us to delicious breakfast places to make us excited in exchange for waking up early on Sunday morning. From noodle parlors to pancake houses and dim sums, we’ve tried almost everything and I’ve been loving breakfast since then.
Too bad, now Frederick and I rarely enjoy that breakfast moment. It feels like a torture to get up early on weekends for both of us, as we are so busy during weekdays. I often let him sleep a little bit more on weekends. In that way I can enjoy my ‘me’ time preparing a Sunday breakfast or just being busy in the kitchen. Thankfully, I can continue my love for breakfast, especially now as people rave about having breakfast for dinner. I’m totally digging into it! This waffle recipe that I’m about to share is a complete set of breakfast items – egg, bacon, cheese and waffles – mix it altogether on a plate and voila! Breakfast can now be served as dinner… and I’m just curious – if you have breakfast for dinner, can we still call it ‘breakfast’?
Bacon & Egg Waffles
Savory waffle – perfect for breakfast for dinner!
- 1 3/4 cups flour
- 1 tbs sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 medium eggs
- 1 cup (2 sticks) melted butter
- 1 cup milk
- 3/4 cup water
- 2 tbs shredded sharp cheese
- Optional: bacon and fried egg
- Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Using a hand mixer, whisk the eggs, butter, milk, water in a medium bowl. Gradually, add the flour mixture. Add the cheese and mix well.
- Preheat the waffle iron until very hot.
- Coat waffle iron with non-stick vegetable oil spray. Pour batter onto iron, spreading it into corners.
- Cook until golden brown and cooked through. Transfer to a baking sheet.
- Serve with caramelized bacon and fried egg on top.
The Urban Mrs http://theurbanmrs.com/
This week, you have all of these wonderful goodies to inspire some creative “B4D’s” in your home!
- Tres Leches Pancakes from La Cocina de Leslie
- French Toast Casserole with Sautéed Apples from The Foodie Army Wife
- Gluten Free Breakfast Pizza from Blueberries And Blessings
- Basic Vegan Waffles from Killer Bunnies, Inc
- Kale, Bacon, Brown Rice Crustless Quiche from Shockingly Delicious
- Bacon Egg and Potato Breakfast Tacos from Cookin’ Mimi
- Steak and Egg Tostadas from The Girl In The Little Red Kitchen
- Breakfast Bowls from Jane’s Adventures in Dinner
- Bacon and Egg Waffles from The Urban Mrs
- Homemade Lox from Growing Up Gabel
- Seattle Sandwiches (Lox, Shmear, & A Fried Egg) from Juanita’s Cocina
- Chicken and Waffles from I Run For Wine
- Low Carb Lemony Chicken and Asparagus Eggs Benedict with Tarragon Hollandaise from Eat, Move, Shine
- Saucy Ham and Cheese Breakfast Sliders from Daily Dish Recipes
- Greek Frittata from Casa de Crews
- Elderberry Flower Pancakes from Hezzi-D’s Books and Cooks
- Prosciutto, Gorgonzola and Rosemary Strata from That Skinny Chick Can Bake
- Italian Turkey Meatballs (With a Secret) from What Smells So Good?
- Bacon, Spinach and Tomato Breakfast Pizza from Runner’s Tales
- Red Pepper and Egg Galette from Healthy. Delicious.
- Waffles – One Plate, Two Ways: Sweet & Savory from Foxes Love Lemons
- Steak & Egg Bagel Sandwich from girlichef
- Florentine Benedict from Supper for a Steal
- Oatmeal Ice Cream from Treats & Trinkets
- Banana Waffles with Peanut Butter Syrup from A Kitchen Hoor’s Adventures
- Baked Berry French Toast from Table For Seven
Okay, seriously, are you getting as hungry as I am?! And we’re not done yet!
Normally it would be very socially unacceptable to have wine with your breakfast, but seeing as this is closer to sunset than sunrise, we say go for it!!!
Hangtown Fry and Wine Pairings with Breakfast for Dinner from ENOFYLZ Wine Blog
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If you asked my opinion on mushroom 12 years ago, I’d give you a whole different answer than what I will give you today. I could not eat mushroom – any kinds of mushroom – until the day when I went out with a group of friends and they introduced me to the world of mushroom. I normally spent my Sunday afternoon hanging out with friends and one day, a friend suggested this particular noodle place, which then became our favourite eating spot. Their specialty is BBQ Pork Noodle with mushrooms. They always put lots of mushrooms in the dish. I would felt so guilty to leave leftovers in my plate, so I had learned to eat the mushrooms. Really, you wouldn’t want to see my expression when I first tried it. But I’m glad that I did – since then, I’ve fallen in love with mushrooms. In fact, now I tend to add mushrooms in almost everything I cook, including this dip.
Mushroom & Bacon Dip
- 6 slices thick-cut bacon
- 8 oz. white mushroom, cleaned and chopped
- 1 cup shiitake mushroom, soaked in boiling water for 20 minutes, then cleaned and chopped
- ½ cup diced bell peppers
- 4 cloves of garlic, roughly chopped
- ½ cup diced onion
- 2 tbs thinly sliced leeks, white and pale-green parts only
- 4 oz. sour cream
- 3 oz. cream cheese, softened
- 2 tbs sliced scallions
- 1 tsp finely chopped fresh thyme
- Cook bacon in a medium heat until crisp, about 5 minutes per side. Drain on paper towels and coarsely chop the bacon. Reserve the bacon fat.
- Add 2 tbs bacon fat to the skillet. Add leek, bell peppers, onion, and garlic, then cook over medium heat. Add the mushroom, then salt and pepper. Add fresh thyme and transfer to a plate.
- Whisk the cream cheese and sour cream in a bowl until smooth. Add mushrooms, bacon, and scallions. Scatter over dip or serve with waffle chips.
Tired of something sweet yet? Or perhaps you need something different? I’ve been enjoying cookies every day since November, and not just one kind. So last week I decided to try something different. Well, still in the context of cookies.
My friend sent me this recipe and asked if I could make this for her. Sure, what not to love about sharing, right? It was completely different than any kind of cookies I’ve tasted. It’s crunchy, salty, and pretty much a perfect match if you’re not a sweet tooth.
Oatmeal Bacon Waffle Cookies
Recipe courtesy of Cuisine Holiday Cookies
Oatmeal-Bacon Waffle Cookies with Espresso Icing
makes about 3 dozen cookies
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon ground cinnamon
- 8 strips of bacon, finely diced
- 1 cup unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 8 Tablespoons (4-ounces) unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1/3 cup pure maple syrup
- 2 extra large eggs, at room temperature
- 1/2 teaspoon pure vanilla extract
- In a large bowl, combine the oats and cinnamon; set aside.
- In a medium skillet over medium heat, cook the bacon until browned and crisp. Using a slotted spoon, remove the bacon pieces to a paper towel-lined plate. Pour the bacon drippings over the oat mixture to soak.
- Meanwhile, whisk together the flour, baking powder, and salt in a small bowl.
- In a separate bowl, whisk together the butter, brown sugar, maple syrup, eggs, and vanilla until the sugar dissolves.
- Preheat a standard (not Belgian) waffle iron. Add the flour mixture, sugar mixture, and reserved bacon pieces to the oat mixture; stir to combine. Spray the hot waffle iron with non-stick spray and drop about 1 tablespoon of batter into each section of the iron. Close the iron and cook until the cookies are golden, about 1 1/2 minutes. Remove the cookies to a wire rack to cool. (The cookies will be soft, but will crisp as they cool). Repeat with remaining dough.
*Note– recipe can easily be halved or doubled
Oh, hello and welcome to my first post here! Some of you might have heard of Muffin Monday and I’m so excited to be part of it since Muffin is actually one of my favorite breakfast menu. About Muffin Monday: The basic idea of Muffin Monday is that we bake along together following a recipe as the base and giving it our own twist. The fun is in seeing all the variations one can come up with and how everyone has a different take on it.
The challenge this week came from a recipe by The Neelys, yes, they are the celebrity chefs of Bring Down The Neelys on Food Network. The recipe came with cornmeal flour. So, here’s the disaster as I prepped my muffin. I didn’t realize I mixed corn starch and all purpose flour, instead of cornmeal. Big mess!! Luckily, I realized it before I’d gone too far.
Anyways, I like this recipe – the crispy bacon gives extra crunchiness and the jalapeno really adds some heat. So, I hope you enjoy it, too!
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbs baking powder
- ½ cup granulated sugar
- 1 tsp salt
- 1 cup milk
- 2 medium eggs
- ½ stick butter, melted
- ¼ cup honey
- 1-2 Jalapenos, chopped
- ¾ cup Parmesan cheese
- 2 slices of bacon
- Cut the bacon in as small pieces as you like. In a heavy-bottom pan (such as a cast-iron pan), cook the bacon on medium-high heat until it turns a deep brown color. Keep the fat/ oil.
- Preheat oven to 400 degrees F. Grease the muffin tin with fat from bacon.
- In a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt.
- In another bowl, whisk together the whole milk, eggs, butter, and honey.
- Add the wet to the dry ingredients and stir until just mixed. It can be a little lumpy.
- Add the parmesan cheese and chopped jalapeno to the mixture.
- Pour batter into the muffin tin, about 2/3 full. Sprinkle crispy bacon on top. Bake for 15 minutes, until golden.
For printed recipe, please click here.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. Click here to see more of Muffin 101.
Confession - I always fall for sea salt, any kind of sea salt. I have sea salt for cooking, baking, or even drinks, but mostly on sweets because I always think sweets and savory make a perfect duet. Just like Ross & Rachel on Friends, or Joey and Pacey on Dawson’s Creek, or Doug and Carol on ER, or Meredith and Derek on Grey’s Anatomy, or…ok, I better stop here or the list won’t stop.
Few weeks ago, a fellow blogger, Stephanie, shared about her trip to Canadian National Exhibition where she tried NutellaBBLT for the first time. Curious, I googled what’s all about. Turned out, Nutella BBLT is quiet famous there. It was Bacon Nation who created the menu and I went insane because of this. Literally! I remembered it was weekdays when I read about this and I couldn’t wait for weekend to come so I could spend more time in the kitchen making this.
So that weekend, I decided to make it happen and I was swoon. Who would have thought adding nutella to it? It was so brilliant that I craved for more last weekend. But this time, I just prepped it on the table without telling Frederick the secret ingredients. Now, Frederick is the kind of guy who prefers something ‘normal’ when it comes to food. So, I was quite surprised to find the fact that he loves it! In fact, I didn’t ask for his opinions, and he suddenly said, “it’s so good!”.
Just to make breakfast more fun, I also made pear and choco sea salt sandwich. I got this choco sea salt when we went to Portland. Choco sea salt is smoked sea salt, blended with dark chocolate to create a rich and versatile seasoning. It really gives a savory twist to any desserts. So, enjoy!
Serves: 1 of each
- 4 slices bread – white or wheat
- 4 slices of bacon
- 2 leaves iceberg lettuce, fresh and torn
- 2-4 slices of tomato
- 1/2 pear, thinly sliced
- Chocolate sea salt
1. Line a rimmed baking sheet with aluminum foil, arrange the bacon on the rack. Bake in the preheated oven until crisp, about 20 minutes
2.Toast the bread
3. Spread the nutella on each slice of toasted bread
4. Arrange 2 slices of bacon, lettuce, tomato, and top with another layer of bacon
5. Bring the two pieces together to make a sandwich and enjoy!
For Pear Choco Sea Salt:
- Spread the nutella on each slice of toasted bread
- Arrange pear on one side of the bread
- Sprinkle chocolate sea salt
- Bring the two pieces together to make a sandwich and enjoy!