(Family Features) Experts agree that breakfast is the most important mealtime of the day, but having the same predictable dishes over and over can make this essential meal a very boring one. Instead, spice up the start of your day with a breakfast that's full of flavor. Delight your taste buds with an instant boost by adding bacon, America's favorite breakfast meat, to your morning meal.
Packing the perfect savory punch, bacon complements all breakfast staples, from pancakes and eggs to biscuits. But even these tried-and-true breakfast classics can grow lackluster over time.
Treat yourself to a better morning and a delicious breakfast by taking traditional cinnamon roll-ups and breakfast sandwiches to the next level with Farmland bacon - available in multiple varieties, including thick cut, classic cut and low sodium. Farmland bacon is slow-smoked over real hardwoods for maximum flavor intensity, which means these recipes are guaranteed to be anything but boring and are soon to become your new go-to classics.
For more ideas to boost your breakfast, bacon lovers can join an online community featuring recipes, videos, prizes, trivia, merchandise and more. Look for the Farmland Bacon Club online at FarmlandBaconClub.com, on Twitter (@FarmlandFoods) or on Facebook (Facebook.com/FarmlandFoods).
- 12 slices Farmland Applewood Smoked or Honey and Maple Bacon
- 2 teaspoons cinnamon
- 1/2 cup sugar
- 1/4 cup melted butter
- 4 8-inch flour tortillas
- 2 tablespoons applesauce
- Heat oven to 375°F. Spray baking sheet with nonstick cooking spray.
- Cook bacon according to package directions; drain. Combine cinnamon and sugar; mix well.
- Brush melted butter on both sides of tortilla; coat with cinnamon sugar on both sides.
- Place 3 slices bacon and 2 teaspoons applesauce on one edge of tortilla. Roll up and place seam-side down in prepared pan. Repeat with remaining tortillas.
- Bake at 375°F for 12 to 16 minutes, until sugar mixture is bubbly. Cut tortilla roll-ups in half before serving. Serve warm.
- 1 can (16.3-oz.) refrigerated flaky layer biscuit dough
- 3 eggs, beaten
- 3 ounces softened cream cheese, cut into 8 small pieces
- 8 slices Farmland Honey and Maple Flavored Bacon
- 1/2 cup shredded Cheddar cheese
- Heat oven to 350°F. Spray eight muffin cups in 12-cup muffin pan with nonstick cooking spray.
- Cut bacon into 1/2-inch pieces. Cook in large skillet over medium-heat until crisp; drain.
- Meanwhile, peel four biscuits in half along layers. Place each piece in greased muffin cup, pressing onto bottom and up sides.
- Carefully drain all but 1 tablespoon of grease from skillet. Add eggs, cook and stir over medium heat until eggs are set. Add cream cheese and gently stir until melted. Remove from heat; stir in bacon and cheese.
- Spoon heaping 2 tablespoons of egg mixture onto each biscuit in muffin pan. Peel remaining four biscuits in half along layers. Place each piece over top of egg mixture, pushing edges down into muffin cups.
- Bake at 350°F for 15 to 20 minutes or until golden brown. Cool five minutes before serving.
- 3 cups refrigerated shredded hash browns
- 3 tablespoons melted butter
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 12 links Johnsonville Original Breakfast Sausage
- 6 eggs
- 2 cups (8 ounces) shredded 4-cheese Mexican blend cheese
- 1/4 cup chopped red bell pepper
- Chopped fresh chives or green onions, for garnish
- Place 12 paper liners in a muffin pan; spray liners with cooking spray.
- In bowl, combine hash browns, butter, salt and pepper. Press hash brown mixture into the bottom and up the sides of the muffin cups. Bake at 400°F for 12 minutes or until lightly browned.
- Meanwhile, cook sausage according to package directions; cut into 1/2-inch pieces. Divide sausage between muffin cups.
- Combine eggs, cheese and bell pepper. Pour over sausage. Sprinkle with chives. Bake for 13 to 15 minutes or until set.
Yield 12 servings
- 1 package Regular Flavor Jimmy Dean Pork Sausage
- 1 (8.5-ounce) can refrigerated crescent rolls
- 1 cup frozen hash brown potato cubes, thawed
- 1/8 cup each diced green, red and yellow bell pepper (optional)
- 1/4 cup thinly sliced green onions (optional)
- 4 ounces (1 cup) shredded sharp Cheddar cheese
- 3 eggs, lightly beaten
- 1/8 cup milk
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/8 cup grated Parmesan cheese
- Preheat oven to 375°F. In large skillet, cook sausage over medium- high heat, stirring frequently until thoroughly cooked and no longer pink.
- Separate crescent rolls into 8 triangles. Place in ungreased 12-inch rimmed pizza pan with points toward center. Press rolls together, seal perforations and form circle 1 inch larger in diameter than bottom of pan. Turn edges under to make slight rim.
- Sprinkle cooked sausage evenly over crust. Top with potatoes; add peppers and/or green onions if desired. Sprinkle with Cheddar cheese.
- Combine eggs, milk, salt and pepper in small bowl; stir well. Pour egg mixture evenly over pizza. Sprinkle with Parmesan. Bake 15 to 20 minutes or until eggs are set and crusts are golden brown.
Makes 1 pizza
(Family Features) You’ve probably heard the saying, “breakfast is the most important meal of the day.” Or perhaps you’ve said it yourself. The reality is – while a lot of people say that eating breakfast is important, not very many are actually doing it.
In fact, 93 percent of Americans agree that breakfast is the most important meal of the day, but less than half (44 percent) are eating it every day, according to the 2009 International Food Information Council Foundation’s Food & Health Survey.
If the morning rush in your house means grabbing a toaster pastry, a fast food meal, or – even worse – skipping breakfast, take heart. It’s easier than you think to refuel the body, energize the mind and have some family time around the breakfast table. Here are a few tips to get your family back on track:
- Make a Plan. Get everyone involved in planning breakfasts for the week. The more they participate, the more likely they are to eat it. Keep the plan posted where everyone can see it.
- Keep a breakfast-friendly kitchen. Make sure you always have a ready supply of milk, yogurt, whole grain breads and cereals, fruits, and plenty of proteins such as eggs and sausage. Store them where everyone can find them easily in the morning.
- Get prepped. Set out dishes and non-perishables on the table the night before. Some heartier breakfasts, such as the Weekend Brunch Casserole, can be prepped the night before, then heated up in just 15 minutes in the morning.
To get more ideas for a better breakfast, visit www.bobevans.com.
Watch video to see how to make this delicious recipe!
Weekend Brunch Casserole
- 1 8-ounce can refrigerated crescent dinner rolls
- 1 pound Bob Evans Original Recipe Sausage Roll
- 2 cups shredded mozzarella cheese
- 4 eggs, beaten
- 3/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Preheat oven to 425 °F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.
- Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese.
- Combine remaining ingredients in medium bowl until blended; pour over sausage.
- Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.
- 2 packages (8 ounces each) Philadelphia Cream Cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 2 eggs
- 1 Honey Maid Graham Pie Crust (6 ounces)
- Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs and mix until blended.
- Pour into crust.
- Bake at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
- Top with fresh strawberry slices if desired and serve.
Source: Kraft® Foods