Archive for the ‘Breakfast Dishes’ Category

Bacon Egg Toast Cups

January 23rd, 2015 by Susan Lopez

Bacon egg toast cups

Bacon Egg Toast Cups

Bacon egg toast cups can make breakfast enjoyable.   Breakfast menus need to be creative and different each morning, not to become boring.  It takes effort to set the table and make it look pretty.  Why save the good dishes that will be passed down to your children, after you are gone.  Use it and enjoy it now.  That can be done the night before.  It is so easy to get caught up with the fast pace breakfast eaten in the car as you dash off to work.  Breakfast sets the tone for the morning.  You can also prep many of your food items the night before which will allow for a quick breakfast .

Bacon egg toast cups

Breakfast Table

Our guests, at Brenham House Bed and Breakfast enjoy our sulphite free bacon egg toast cups.  We pre cook our bacon, in the oven, until it is about 90 percent cooked.  Drain and wrap and put in the freezer.  Then the night before we need it we pull out the amount of bacon for the next morning and place in the refrigerator.  We also prep the bread for our bacon egg toast cups the day before and place in the refrigerator.

Simply take the bread and cut the crust off.  Then roll it out with a rolling pin.  Place in the muffin tin.  Then place a piece of precooked bacon in the cups.  Break a egg into each cup.  Salt and pepper each egg.  Then place in a preheated 375 degree oven for 25 minutes.  Pull out of the oven and place on a plate with roasted asparagus, and a side of potatoes.

Baked Deviled Eggs

October 27th, 2013 by Susan Lopez

Baked Deviled Eggs are a favorite at Brenham House Bed and Breakfast.  We always serve a egg dish as part of our breakfast.  Eggs overall tend to be pretty bland unless you can dress them up.  Baked Deviled Eggs are better the more items you add to them.

10 slices of thick cut bacon

5 English Muffins, cut in half and buttered

10 boiled eggs

1-1/2 c. Cheddar cheese, grated

1/2 tsp. garlic powder

2 T. onion, chopped

2.T. bell peppers, chopped

2 T. celery, chopped

2 T. fresh parsley, chopped

1/2 c. Mayonaise

1 T. sweet relish

1 tsp. spicy mustard

salt and pepper to taste

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