Monday, September 28, 2009

A Southern Breakfast

Lately J and I have been eating our go-to breakfast in the mornings: Lucky Charms & Cinnamon Toast Crunch. Sunday morning I felt like treating us...

to BACON. Mmmm....
That particular morning I made a frittata for us. If you haven't made one before, its really easy. Just think breakfast pizza, but without the crust. Its pretty much an omlet if you want to get technical, but without all the flipping.

Bacon Egg & Cheese Breakfast Frittata
3 piece thick sliced bacon
5 eggs
1/2 cup shredded cheddar
dash of hot sauce
1/2 tablespoon pepper
1/2 tablespoon salt
1/2 tablespoon onion powder

Turn oven on to bake at 350 degrees.

Chop bacon into bite size pieces and place in skillet on low to medium heat to fry. Keep an eye on bacon, tossing it around the pan occasionally to cook evenly.

In bowl, whisk eggs. Toss cheese in, seasonings and a few dashes of hot sauce.

Once bacon is cooked, pour egg mixture into pan. Turn heat off and place skillet in oven. Let bake in oven for 10-15 minutes, checking with a fork. The frittata should be firm. Be sure not to over cook, as the eggs will be rubbery.

For Frittata Flare:
Normally I have all kinds of randomness in my fridge to toss in our frittatas. Bell peppers, mushrooms and onions are great in a breakfast frittata, and even better with salsa on top after its done. If you prefer something with a crust, take a handful of croutons and crush in sandwich bag. Toss these in with the egg mixture and it will give the frittata more of a tasty crunch. Love mexican? Crunch leftover taco shells into egg mixture and add some cumin to the mix. Top with sour cream, cilantro & salsa.
And yes, those are grits on the side of our frittatas. Just trying to hold up the Southern stereotype. ;)


C said...

yummy! i will be trying this!


Jen said...

Oh so yum!

Haute Whimsy

the NEO-traditionalist said...

I need to try looks scrumptious!
XX Kate "the NEO-trad"

Mademoiselle Frou-Frou said...

mmm, thank you for the breakfast inspiration! i'm usually in a HOney Bunches of Oats rut, so this is good...

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