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bacon

Breakfast Burritos

Toronto has amazing food, and obviously I want to eat everything under the sun because it's all new and it's all delicious.  But I have to remind myself I am on a budget and it's important to cook at home and save some $$.  I have found that breakfast burritos have been the biggest bang for my buck, and the most delicious.  My sister inspired me to start prepping breakfast burritos because when she goes snowboarding she always buys a frozen burrito and carries it with her in her jacket.  That way when she falls on it there are no corners of tupperware piercing her ribs.  

However she has always been disappointed with the quality of the frozen burritos, they always seem to be more tortilla than filling.  I knew that I could make a better frozen burrito, so I decided to try.  Turns out if you load it up with eggs and meat instead of beans and air, it's way more satisfying.  Maybe I should turn this into a business and start selling them at the base of ski resorts.  They are easy to assemble, and then you have an easy meal for the whole week!

Ingredients:

  • 6 tortillas
  • 12 eggs
  • 1 lb slab bacon (or sausage)
  • 10 cups spinach
  • 2 tbsps milk

Directions:

  1. Chop up your bacon or sausage into small pieces and throw into a large pan
  2. Cook until the bacon is starting to get crispy or the sausage has browned
  3. Depending on how fatty your meat is you may need to drain some of the fat from the pan
  4. Throw in the spinach a few handfuls at a time until the spinach is cooked
  5. While the spinach is cooking down, whisk all your eggs together with 2 tbsps of milk (or water if you don't like milk in your eggs)
  6. Add the eggs to your spinach and meat and stir until eggs are cooked to your preference (if you are like my dad you want them runnnny)
  7. Microwave your tortillas so they are soft enough to roll
  8. Spoon out your eggs into your six tortillas
  9. Channeling your best Chipotle employee, snuggly wrap up your breakfast burrito to prevent any leakage
  10. At this point I wrap up 5 of the burritos in plastic wrap and freeze at least 3
  11. With the 6th I put it back into the pan rotating it every couple of minutes to brown each side of the burrito
  12. Remove from pan, grab your favorite salsa or hot sauce and enjoy!
  13. When you want to eat the rest of them, either just microwave them for a few minutes.  Or if you are like me and enjoy the crispy tortilla, microwave for 45 seconds, and then put onto a frying pan with a dab of oil or butter and rotate until the sides are all brown.
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Bacon and Spinach Frittata

Ingredients:

  • 6 slices of bacon
  • 5 cups spinach
  • 12 eggs

Directions:

  1. Preheat oven to 375 degrees
  2. Cut your bacon into 1 inch pieces 
  3. Toss bacon into a skillet and cook on medium heat until bacon begins to crisp
  4. Leaving the bacon fat, add the spinach to the skillet
  5. Cook until the spinach has begun to wilt
  6. If you use slab bacon, there is probably a ton of fat.  CAREFULLY drain out excess fat into a can or jar.  
  7. Whisk your eggs together in a large bowl with 1/4 cup of water
  8. Add the eggs to the skillet and stir with a wooden spoon
  9. Place the skillet into the oven and bake for about 20 minutes or until the center of the frittata is no longer gooey 
  10. Take out, let cool for a few minutes, slice and enjoy!  I packed mine for the week :)
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Collared Greens and Bacon

Ingredients:

  • 4 batches of collared greens
  • 6 pieces of bacon

Directions:

  1. Cut the bacon into small 1/2 inch pieces and cook in a large skillet
  2. Place bacon on a paper towel to remove excess grease
  3. Shred the collared greens and place into the bacon fat in batches
  4. Cook until the greens have wilted
  5. Return the bacon to the veggies and stir to combine
  6. Enjoy!
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Open-faced Breakfast Sandwich

Ingredients:

  • 2 pieces of bacon
  • 1 cup spinach
  • 1/4 cup diced green pepper
  • 3 eggs
  • 1/2 roll of bread

Directions:

  1. Set your oven to broil and allow it to heat up
  2. In a skillet or frying pan cook your two slices of bacon.  (I like to leave them a little under cooked, so when I throw them back in, they can crisp up a bit more.)
  3. Place the two slices of bacon on a paper towel to drain.  This is the only bacon fat you are getting rid of
  4. In the remaining fat in the pan, add the spinach and green peppers
  5. Stir the vegetables until the spinach has started to wilt.  Trust me, the bacon fat adds to the deliciousness, and if you are a subscriber to the paleo diet, you will know that bacon fat is OK.
  6. Place your half roll into the oven, it should toast in there for about 5 minutes, no more than that or it will burn!  Mine barely made it out alive :/
  7. Scramble your eggs in a bowl with about 1-2 tablespoons of water
  8. Pour the egg over the vegetables and stir regularly with a wooden spoon 
  9. If you were my dad, you would remove it from the pan after a minute, he loves runny eggs! - crazy dude.  However for me, I wait about 3-5 minutes until all of the egg has cooked
  10. In an effort to consume less bread, (but really just to maximize the egg consumption), remove the bread from inside of the half roll so that it is like a mini-bread bowl 
  11. Scoop in the eggs, it's probably gonna explode over, so I used my spoon to press it down and add more on top.  Or, just leave it on the side for bonus egg after you are licking your fingers from such a tasty sandwich and wanting more!
  12. You will find that the bacon grease gives it a great flavor, but if you need a little more, sprinkle with garlic salt or hot sauce and Enjoy!
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