Make Ahead Breakfast Sandwiches

 Make Ahead Breakfast Sandwiches

So sometimes I think I’m pretty clever.  Not often but sometimes.  Like when I decided there had to be a better way to make eggs other than frying them or poaching them. My mission was to make some breakfast sandwiches ahead of time so when I wanted one, I could just take one out of the freezer and microwave it. Frying all those eggs would take too much time and would be too messy. So I thought baking them might work if I found something that would allow them to hold their shape.  And so I set out to find the right shaped pan and voila! I found a Whoopie Pie pan that worked beautifully!  Here’s what I did…..

Buy a whoopie pie pan...either a 6 or 12 tin pan.

Make Ahead Breakfast Sandwiches

1 whoopie pie pan (6 or 12 tin)

6 eggs (or 12 depending on size of pan.

Non-stick cooking spray

English muffins or soft bagels

Ham or sausage patties

Cheddar cheese

Butter

Preheat oven to 350 degrees.  Crack your eggs into a small bowl one at at time. Generously spray the bottoms of your whoopie pan wells. Crack your eggs one at a time into each section.  

You can leave the yolks in tact or break them with a fork for less runny eggs.  Salt and pepper to taste.  Bake eggs on the center rack of the oven until whites are set and not jiggly.  Remove from oven and set aside.

Sandwiches

Butter your English muffin or bagel.  Lay slice of cheese on bottom and top with a slice or two of ham or sausage. Place in oven for a minute or two until cheese is melted.  

Remove egg from pan, lifting each one with a spoon or a fork.  The egg whites turn out just like you fried them....not too thick or rubbery.  Instead you get a slightly crisp bottom and tender whites. Your eggs will lift out nicely.  

Place an egg on top of each sandwich and cover with top.  Enjoy now or freeze for later!

If you are making these ahead of time to freeze, allow to cool and then wrap each one in a ZipLoc freezer bag and store individually.  When ready to eat, wrap sandwich in a moist paper towel and microwave on high for about a minute.  Enjoy. 

Photography is the property of and copyrighted to Welcome Home

Where did I get my Whoopie Pie Pan?   I got one that makes 6 eggs at one time at Amazon for about $12.50.  Click on the links below for additional information.

https://www.amazon.com/gp/product/B003YKGRBY/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B003YKGRBY&linkCode=shr&tag=welchome08-20&linkId=UGAYBPIH4TEINPEA&qid=1501447268&sr=8-5&keywords=whoopie+pie+pan

https://www.amazon.com/gp/product/B005NWTQ3W/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B005NWTQ3W&linkCode=shr&tag=welchome08-20&linkId=UBXZ3TDVL6YTW3K3&pd_rd_i=B005NWTQ3W&pd_rd_r=FQCQBCSWZPN50C2K33S0&pd_rd_w=xDqE9&pd_rd_wg=o877d&psc=1&refRID=FQCQBCSWZPN50C2K33S0

Bacon (or Sausage) Egg and Cheese English Muffin

 Bacon (or Sausage) Egg and Cheese English Muffin

 

 

 

 

 

 

 

 

 

 

 

 

 

There was a time that I used to get these cravings for a Egg and Cheese McMuffin at McDonalds.  Even though I always wanted more bacon and the egg to be less cooked and more runny and the muffin to be slightly more toasted…..I still have been known to actually go out for no other reason but to head out to McDonalds just to get one.  Then one day, it hit me.  If this is not what I really want, then why don’t I made one exactly like I like.   And I did.  And it was fantastic.  And here it is.

Bacon Egg and Cheese English Muffin

4 slices bacon 

4 English muffins, split 

4 slices cheddar cheese 

4 large eggs 

Kosher salt 

Freshly ground black pepper

 

In a large heavy cast iron or non-stick skillet over medium heat, cook the bacon until browned and crisp, about 8 minutes. Transfer the bacon to paper towels to drain and reserve the fat in the skillet in a small container.

 

 

 

 

 

 

 

 

 

 

 

 In the same skillet, heat 1 tablespoon of the bacon fat over medium heat. Brown half the English muffins in the skillet, split-side-down, then transfer to a work surface. Repeat with the remaining English muffin halves and 1 more tablespoon of bacon fat.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat the broiler. Place 1 slice of cheese on each muffin bottom and place under the broiler until the cheese is melted, 1 to 2 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

In the same skillet, heat the remaining bacon fat over medium-high heat. Fry the eggs to desired doneness, about 3 minutes for runny yolks, then sprinkle each with a pinch of salt and pepper and divide the eggs between the English muffin bottoms. Top with the bacon slices.

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Tastes Like Popeye's Fried Chicken

 Tastes Like Popeye's Fried Chicken

I grew up dinners like this.... my Mom would make this our Sunday dinner at least twice a month. My Dad would want it hot and spicy...so he would get his own batch.  The rest of us liked a much milder, less spicy version so that would be the second batch she made. This chicken is just so delicious... crispy on the outside and so moist and juicy on the inside. If you close your eyes, you'll think you're eating that famous Popeye's Fried Chicken.  I used to laugh and say Popeye's got their recipe from my Mom!  It really does taste just like it. Try it and see for yourself...you can actually make your own delicious Popeye's Fried Chicken at home!

Tastes Like Popeye's Fried Chicken

3 eggs, beaten

1/3 cup water

1/2 cup red pepper sauce (1 cup if you want spicy)

4 cups flour

1 teaspoons white pepper (2 if you want spicy)

2 teaspoons paprika

1 teaspoons cayenne pepper (3 teaspoons for spicy)

1 quart buttermilk

salt and garlic powder (to taste)

2-3 pound frying chicken, cut into pieces

peanut oil, for frying

Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight.  But no longer than 12 hours.

 

In a large bowl, add beaten eggs, water, and red pepper sauce. Whisk until well combined.  Set aside.  

 In a large gallon freezer bag, mix the flour, pepper, paprika, and cayenne.  

 




















Remove chicken from buttermilk mixture and shake off excess liquid. Place all chicken pieces in freezer bag with the flour mixture. Seal the bag and shake until all pieces are evenly coated.  You may have to use two bags if you have more chicken.

 

Remove the chicken pieces one at a time, shaking off excess flour and lay on a plate or pan. Then dip each piece in the bowl of egg mixture, and return to bag of flour.  After all pieces of been coated and dipped in the egg mixture, put them back in the plastic bag of flour and shake them again to give them a second coating.

 


















Heat the oil in deep fryer or deep cast iron skillet to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. If the oil doesn’t completely cover the chicken, you will want to turn occasionally while frying. 

Fry for 15-18 minutes, or until golden brown and the juices run clear in the middle. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wings as well; these will finish cooking first. 

 

Serve with your favorite veggies or eat alone!  And don't forget the biscuits!









Photography is the property of and copyrighted to Welcome Home.

Lemon Cream Cheese Coffee Cake

 Lemon Cream Cheese Coffee Cake

Lemon and cream cheese.  What can I say other than the two together are the perfect match.  Especially in a coffee cake...what a wonderful way to start your day. 

Lemon Cream Cheese Coffee Cake

For the Cream Cheese filling

8 oz. of cream cheese, room temperature

1/4 cup sugar

1 egg

1 1/2 teaspoons lemon juice

For the Cake

1 1/2 cup all purpose flour

3/4 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

4 tablespoons unsalted butter

1 egg

1/2 cup. buttermilk

1 tablespoon lemon zest

1 tablespoon lemon juice

For the crumb topping

1/2 cup all purpose flour

1/4 cup sugar

2 tablespoons butter

1/2 tablespoon lemon zest

1 tablespoon lemon juice

For the drizzle

1/3 cup powdered sugar

1 1/2 tablespoons lemon juice

Preheat oven to 350 degrees. Spray an 8 x 8 pan, or 9 x 9 baking dish with non-stick cooking spray.

In a medium sized mixing bowl, combine cream cheese, sugar, eggs and lemon juice. Mix until well blended. Set aside.

In a large mixing bowl, stir together flour, sugar, baking powder, baking soda and salt. Cut in the butter with a pastry blender or two knives until the mixture is crumbly and looks like coarse sand. 

In another bowl, whisk the egg, buttermilk, lemon zest and juice. Pour liquid ingredients into dry ingredients and use a spatula to stir the mixture just until combined and a little lumpy. Spread half the cake mixture on the bottom of the sprayed pan. Spread the cream cheese filling evenly on top. Add the remaining cake batter on top and spread evenly with a spatula. 

Next make the topping by placing the flour, sugar, butter, lemon zest

and lemon juice in a medium bowl. Using a fork, work the butter into the ingredients until crumbs are formed. Sprinkle the crumb topping evenly over the top of the cake.

Bake cake for 40-45 minutes, until a tooth pick inserted in the center comes out clean. Halfway through, you may want to cover it with foil so the crumb topping does not burn. 

Allow the cake to cool for 15 minutes or so and then make the drizzle by placing powdered sugar and lemon juice in a small bowl and mixing it up with a spoon. Drizzle over the top and serve.

Photography is the property of and copyrighted to ©Welcome Home.