Bacon, Egg and Cheese Flatbread

Bacon, Egg and Cheese Flatbread

I have been away from blogging for awhile but I haven't stopped cooking. 

Time to get back to doing both.

This is a fun and easy twist on your breakfast sandwich. Sautéed shallots and tomatoes on toasted naan, topped with cheese, peppered bacon, a fried egg and a chiffonade of basil.

4 pieces of naan
8 slices of bacon
1 large shallot, thinly sliced
Kosher salt and freshly ground black pepper
2 tomatoes, chopped
Hot sauce to taste
8 slices American cheese
4 eggs
2 Tbsp. basil, chiffonade, or your favorite herb

1. Preheat the oven to 400 degrees. Bake the naan until crisp.
2. Cook the bacon in a skillet until crisp. Drain on paper towels then chop. Reserve 1 Tbsp. of the drippings for the eggs.
3. Add the shallots to the remaining oil in the pan, cook stirring until lightly browned, about 5 minutes. Add the tomatoes and cook until the liquids evaporates, about 3 minutes. Season to taste with kosher salt, freshly ground black pepper and hot sauce.
4. Spread the tomato-onion mixture on the toasted naan and top each piece with 2 slices of cheese. Return the flatbread to the oven until the cheese melts.
5. Heat the reserved bacon drippings in the same skillet and cook the eggs to your preferred doneness.
6. Top each flatbread with the crumbled bacon, eggs and basil.

Bacon Waffles

My boys think everything is better with bacon or sausage. Adding chopped bacon to a basic waffle recipe stepped breakfast up a notch. The 3 strips of bacon looked like plenty in the batter but I would increase it to 6 next time because once the waffles puffed up you did not get enough bacon flavor.

Bacon Waffles
3 slices bacon, cooked and crumbled
2 eggs, separated
1 cup + 2 Tbsp. fat free half and half
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
1/2 cup sugar
6 Tbsp. vegetable oil

Beat the egg yolks. Combine the beaten egg yolks with the half and half, vanilla extract, flour, sugar and baking powder. Mix until just combined. Add the bacons. Beat the egg whites until stiff peaks form. Fold the egg whites into the batter.
Load the waffle maker according to manufacturers directions.

Serve with maple syrup and confectioners sugar or your topping of choice.

Strata Stuffed with Apples

This is a great overnight recipe. A little prep the day before and you can have an easy stress free breakfast.
I do not like very sweet breakfast foods. The strata itself is not overly sweet but you can make it sticky sweet with the addition of maple syrup and powdered sugar.

Strata Stuffed with Apples
adapted from Cooking Light December 2012

2 tsp butter
4 cups sliced peeled Granny Smith apples
6 Tbsp sugar, divided
Cooking spray
12 (1-ounce) slices Pepperidge Farm ™ cinnamon raisin bread
3/4 cup chopped pecans
1 1/2 cups low fat milk
1/2 tsp ground cinnamon
5 large eggs

Melt butter in a large skillet. Add apples and 1 tablespoon sugar and saute sauté until apples are tender and lightly browned, about 8 minutes. Remove from heat; cool 5 minutes.

Coat an 11 x 7-inch baking dish with cooking spray. Arrange half of bread in dish. Top with apple mixture and the pecans. Arrange remaining bread over pecans.

Combine the remaining 5 Tbsp sugar, milk, cinnamon, and eggs in a  bowl, whisking until the mixture is well combined. Pour milk mixture over bread, pressing down to submerge. Cover and chill overnight.

Preheat oven to 350°.

Uncover dish. Bake at 350° for 48 minutes or until a knife inserted in center comes out clean.

Serve sprinkled with confectioners sugar and passing maple syrup.