An easy version of scrambled eggs…..the kale adds a nice texture to the eggs and onions sautéed in bacon grease are always good!
2 eggs, whisked well
1-2 tbsp bacon grease
1/2 cup chopped kale
1/4 cup chopped onion
Heat the bacon grease in a small skillet over medium heat. Add the onions and kale and saute 3-5 minutes, or until soft and onions are just browning.
Add the eggs and cook to desired consistency.
Salt and pepper to taste.
If you don’t have bacon grease, substitute coconut oil. Butter works well, too, if you aren’t avoiding dairy.
This is just enough for myself….adjust amounts accordingly if you’re cooking for your family.
I love bacon. Love, love, love it.
I also love my glass cook-top. Love, love, love it.
However, I hate cleaning splattered bacon grease from my glass cook-top. Hate it with a capital H.
Sooo, I make bacon in the oven. Yay!
I line a rimmed baking sheet with foil, line up the bacon, and bake at 350 for 10-15 minutes. I know some people bake at a higher temperature, but I have a tendency to burn bacon, so a lower temp is best for me.
And I always reserve the bacon grease in a mason jar in my fridge. When I turn the oven on I set the jar on the counter to warm up a bit (fresh, hot bacon grease + cold jar of bacon grease = cracked jar and slimy mess).
While my bacon drains on a paper-towel-lined plate, I let the grease cool a few minutes before folding up the foil to funnel it into the jar.
We’re down to our last box of cereal, with no plans to replenish the supply. I think I’m more nervous about it than my kids are, mostly because it means I won’t have something simple to fall back on every morning for breakfast. But, I’ve learned that those innocent-looking boxes of cereal are not the best thing to feed our kids first thing every morning….sooo, time to find some alternatives.
Alternative #1-Sweet Potato Hash
2 medium sweet potatoes, peeled and grated (use your food processor or box grater)
1 pkg breakfast sausage (preferably without added msg, nitrates, etc)
1/2 onion, finely chopped
2 tbs butter, olive oil or coconut oil
Salt and pepper to taste
Brown sausage, drain, and set aside, reserving drippings in skillet. Add a tbs or two of butter to the skillet. Add onions and cook until soft. Add potatoes and cook, allowing to soften and then brown a bit. Return sausage to skillet and combine. Season to taste. Cook a few more minutes, until heated through. Serve immediately.
This met with mixed reviews. My sausage-loving son ate it up and asked for more. My girls were split: two said it was just ok, the oldest one hated it. However…..she is quite sad about losing her cereal so I’m not sure it was a completely unbiased opinion.
I ate the leftovers for breakfast the next day and decided I do really like it, though I think I’ll play around with some variations. I’ll keep you posted!
If you’re trying to eliminate gluten (really, all grains) from your diet then coconut flour can be a good substitute. Now, I have to tell you that I HATE coconut. Can’t stand it. Won’t eat it….ever.
But….I didn’t mind the subtle coconut-y flavor in these muffins. Maybe the saltiness of the bacon over-powered it? Or maybe it really is true that bacon makes everything better?
In any case, these are good and my kids really liked them. Except for a certain someone that is still quite upset about her vanishing cereal. I’m praying she begins to see the light….very soon.
A few notes about the recipe: it only makes six small-ish muffins. My kids easily ate two muffins, so you’ll definitely want to at least double the recipe. I agree with Cheeseslave that adding an extra egg (per batch) is a good idea, however, I used less bacon with each additional batch.
Oh, and re-heating them in the microwave is icky. Don’t do it. Totally ruined the texture. Next time I’ll reheat them in the oven. Definitely worth the extra time.