One Skillet Breakfast: Bacon Hash with Fried Eggs


One of my favorite breakfast dishes to make on the weekends is bacon hash with fried eggs. It’s quick, easy and doesn’t require a lot of clean up because I make everything in the same skillet. What’s better than a delicious Saturday breakfast that requires little cleanup afterwards?


1-2 Yukon Gold potatoes, diced

3 slices applewood smoked bacon, diced

1-2 eggs

Dash of crushed red pepper flakes

Salt and pepper to taste

Chopped parsley for garnish

In a skillet over medium heat, cook bacon until crispy. Remove from pan and place on paper towels. Remove some of the bacon grease, but leave one or two tablespoons in the skillet. Add potatoes and saute until golden brown. The potatoes should be crusty on the outside and soft inside. Add salt, pepper and red pepper flakes while the potatoes are cooking in the bacon grease. Once cooked, remove potatoes and set aside. Add eggs to the skillet and season with salt and pepper. Cook the eggs to the desired consistency. I prefer my eggs runny. Combine potatoes and bacon and top with fried eggs. Sprinkle parsley on top prior to serving.


Swanton Street Diner, Winchester, MA

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One of my favorite things about traveling is finding a great breakfast place like the Swanton Street Diner in Winchester, Massachusetts. It was just minutes from our hotel in Woburn, MA and had everything I was looking for in a good diner: interesting menu, good coffee and a clean dining space. I had the Irish Eggs Benedict, corned beef hash on an English muffin with poached eggs and hollandaise sauce. This was my first time ever ordering Eggs Benedict and it was fabulous.

Happy Saturday: Crescent Roll Breakfast Casserole


This picture really doesn’t do this breakfast casserole justice. Buttery crescent rolls, eggs, sausage and cheese. Oh the cheese. There’s more cheese in this dish than eggs.

Crescent Roll Breakfast Casserole

1 lb pork sausage – I like maple and brown sugar pork sausages

2 tubes crescent rolls

4 eggs

1 cup sharp cheddar cheese, shredded

1 cup mozzarella cheese, shredded

Salt and fresh ground pepper to taste

Melted butter to drizzle on top

Preheat oven to 375° F

In a pan, cook pork until no longer pink. In a small bowl whisk eggs with salt and pepper.

Grease a 9×13 baking dish.

Press one roll of crescents into bottom of dish, pinching closed any cut seams. Pour egg mixture over crescent rolls, layer sausage over the eggs and sprinkle with 1/2 c. cheddar cheese.

Bake for 10 minutes.

Remove from oven and sprinkle remaining cheese on top.

Place second roll of crescents on top. Drizzle melted butter over the top and bake for 15 minutes until golden brown.

Adapted from Recipe Swagger.

Weekend Biscuit Egg Casserole


When my husband and I started dating, one of my favorite things about our relationship was that we went out to eat together. A lot. We loved trying out new breakfast places on the weekends and that hasn’t changed seven years later. Most of our weekends I spend trying new recipes in the kitchen. My husband has only one request: he wants eggs, meat and cheese. I pinned a recipe for a Weekend Biscuit Egg Casserole on Pinterest and my husband loved it. He requested that I save the leftovers for him and finished it the next day. This recipe is very easy and would be something fast to whip up for company of for just two of you.

Weekend Biscuit Egg Casserole

1 can of buttermilk biscuits (8 count) – such as Pillsbury Buttermilk Biscuits
1 pound breakfast sausage, browned
1 cup shredded mozzarella cheese
1 cup of shredded cheddar cheese
5 eggs, beaten
2 egg whites
3/4 cup milk
black pepper
Preheat oven to 425 °F. Cook sausage in skillet over medium heat until browned. Drain.
Line bottom of greased 8 x 8 inch baking dish with biscuit dough, firmly pressing perforations to seal.
Sprinkle with sausage and cheese.
Whisk together eggs, milk, salt and pepper in a medium bowl until blended; pour over sausage and cheese.

Bake 30 minutes or until set. Let stand for 5 minutes before cutting into squares; serve warm.