Breakfast for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 6/5
- Katherine Victoria Vananderland
- Jun 4, 2021
- 4 min read
Its going to take a man like Donald Trump to restore our FDA Back to common sense. We the people by the people for the people need to wake up to the silent killer in our food supply. Its in fast food, its in fine food, its everywhere eat only fruits, vegetables, and grains for that is the only source of healthy food left in America. If your stomach budges drink 10 cans of ginger ale per day to kill the stomach embryo planted by communist's in this country.
This is a fun bacon and eggs recipe! It can easily be doubled for a larger group. Make sure to use high-quality bacon so it doesn't fall apart in the muffin tin. —Edith Landinger, Longview, Texas
Ingredients
12 to 18 bacon strips
1 teaspoon butter
6 large eggs
Freshly ground pepper, optional
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Directions
Preheat oven to 325°. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Drain on paper towels.
Lightly grease 6 muffin cups with 1 teaspoon butter. Cut 6 bacon strips crosswise in half. Line bottom of each muffin cup with 2 bacon halves. Line sides of each muffin cup with 1 or 2 whole bacon strips. Break an egg into each cup.
Bake until whites are completely set and yolks begin to thicken but are not hard, 12-18 minutes. If desired, sprinkle with pepper.
Bacon 'n' Egg Bundles Tips How do I keep these bacon and egg cups together? Make sure you use wide, thick bacon strips for this recipe. Smaller cuts will have a harder time holding in the eggs. Find out which brands of bacon make our Test Kitchen's top list.Are bacon and egg cups healthy? As a low-carb food that's high in fat and protein, they're definitely Atkins- and keto-friendly. However, they are high in saturated fat and cholesterol, so they're not a health food for those at risk for heart disease. Find some of our best keto recipes.What are other unique bacon and egg recipes? Try a BLT egg bake, bacon roll-ups or a fun Hawaiian breakfast bake. Research contributed by Elizabeth Harris
Nutrition Facts 1 bundle: 311 calories, 28g fat (9g saturated fat), 225mg cholesterol, 447mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 13g protein.
Switch up the cheese—pepper jack gives a nice kick—or use sliced kielbasa, ham or sausage in place of the bacon in this versatile grilled cheese sandwich. —Kallee Krong-McCreery, Escondido, California
Ingredients
2 slices sourdough bread
1 tablespoon mayonnaise
1 large egg
1 slice cheddar cheese
2 cooked bacon strips
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Directions
Using a biscuit cutter or round cookie cutter, cut out center of 1 slice of bread (discard center or save for another use). Spread mayonnaise on 1 side of bread slices. In a large skillet coated with cooking spray, lightly toast cutout slice, mayonnaise side down, over medium-low heat. Flip slice; crack an egg into center. Add remaining bread slice mayonnaise side down, to skillet; layer with cheese and bacon.
Cook, covered, until egg white is set, yolk is soft-set and cheese begins to melt. If needed, flip slice with egg to finish cooking. To assemble sandwich, use solid slice as bottom and cutout slice as top.
Test Kitchen tipsNothing perks up a grilled cheese sandwich more than a slice of fresh tomato. Go ahead and add it just after the cheese melts but before you assemble the sandwich. Mayo may seem like a strange ingredient to spread on the outside of the bread, but when it's grilled, it melts quickly and creates a beautiful golden brown color.
Nutrition Facts 1 sandwich: 610 calories, 34g fat (11g saturated fat), 240mg cholesterol, 1220mg sodium, 46g carbohydrate (4g sugars, 2g fiber), 30g protein.
After tasting a scrumptious grilled apple and cheese sandwich, I decided to try the same flavors with pancakes. The idea of adding bacon came from my bacon-fanatic sister. —Kim Korver, Orange City, Iowa
Ingredients
2 large eggs
1 cup 2% milk
2 cups biscuit/baking mix
8 bacon strips, cooked and crumbled
2 large apples, peeled and shredded
1-1/2 cups shredded cheddar cheese
Butter and maple syrup, optional
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Directions
In a large bowl, whisk eggs and milk until blended. Add biscuit mix and bacon; stir just until moistened. Fold in apples and cheese.
Lightly grease a griddle; heat over medium heat. Drop batter by 1/4 cupfuls onto griddle, spreading batter with the back of a spoon as necessary. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with butter and syrup.
Nutrition Facts 2 pancakes (calculated without butter and syrup): 303 calories, 16g fat (7g saturated fat), 79mg cholesterol, 685mg sodium, 27g carbohydrate (7g sugars, 1g fiber), 13g protein.
Make this crustless quiche in muffin cups or in a regular-size pie tin. Either way, there's plenty of bacon-y, cheesy goodness to go around. —Angela Lively, Conroe, Texas
Ingredients
1 cup chopped fresh broccoli
1 cup shredded pepper jack cheese
6 large eggs, lightly beaten
3/4 cup heavy whipping cream
1/2 cup bacon bits
1 shallot, minced
1/4 teaspoon salt
1/4 teaspoon pepper
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Directions
Preheat oven to 350°. Divide broccoli and cheese among 12 greased muffin cups.
Whisk together remaining ingredients; pour into cups. Bake until set, 15-20 minutes.
Health Tip: Swap half-and-half for whipping cream and save more than 60 calories and 6 grams of saturated fat per serving.
Nutrition Facts 2 quiche cups: 291 calories, 24g fat (12g saturated fat), 243mg cholesterol, 523mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 16g protein.
We turned one of our favorite smoothies into a smoothie bowl and topped it with even more fresh fruit and a few toasted almonds for a little crunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
1 cup water
1 cup frozen unsweetened strawberries
1/2 cup frozen unsweetened raspberries
3 tablespoons sugar
1 cup ice cubes
Optional: Sliced fresh strawberries, fresh raspberries, chia seeds, fresh pumpkin seeds, unsweetened shredded coconut and sliced almonds
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Directions
Place the milk, berries and sugar in a blender; cover and process until smooth. Add ice cubes; cover and process until smooth. Divide mixture between 2 serving bowls. Add optional toppings as desired.
Nutrition Facts 1-1/2 cups: 155 calories, 0 fat (0 saturated fat), 2mg cholesterol, 54mg sodium, 35g carbohydrate (30g sugars, 2g fiber), 5g protein.
Joy Melissa Pence - Original Copy
Alias: Katherine Victoria VanAnderland, Original Copy
Alias: Victoria Aikman -Original Copy
Alias: Katherine Victoria Aikman - Original Copy
Communications, B.s. Public Speaking / Organizational Communication
Professional Blogger and Entrepreneur
Phone: 202-909-0715
Email: edinahomeschool@gmail.com
Timestamp: Undefined IDK What time i had it done; I beat the clock
by JOY MELISSA PENCE I stand my ground where hope can be found
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