Just a Simple Breakfast to Celebrate the Day

Today is National Bacon Lovers Day. This is not to be confused with National Bacon Day. You’ll have to wait until December for that one. As far as Kiddo is concerned; having more than one bacon day is awesome.

Today is also a Friday. As most of you know by now, we are old school Catholics, so having bacon today is a bit of a no-no. That said, don’t let me stand in your way. We eat a lot of bacon, just not on Fridays. We love BLTs, Bacon Burgers, just about anything wrapped in bacon. It’s that smoky saltiness of cured bacon that we adore. Kiddo would put bacon on popcorn if he could. One of his favorite donut selections is a Maple Bacon Bar. Yeah, sounds good even if your aren’t a fan of bacon. The sweetness of a maple glaze and the salty crunch of bacon – wow!

One thing is certain, now that the world is opening up again as far as fairs and festivals are concerned, our weekends are becoming hectic again. So breakfast tends to be quick. During the week, when it’s just me, I can take my time and make a giant mess in the kitchen. I’ve got nowhere to go and all day to clean up the mess left behind when I make Eggs Benedict or Belgium Waffles with a Fruit Compote. When it comes to busy weekends, nothing beats scrambled eggs for a quick breakfast favorite. Bacon and eggs naturally go together to begin with, so scrambled eggs with bacon bits just makes sense, don’t you think?

Bacon Bit Scrambled Eggs
1 stalk Green Onions
4 slices Bacon
8 whole Eggs
2 tablespoon Milk
Salt to taste
White Pepper to taste
2 tablespoons Butter

Slice green onion, set aside.

Stack bacon slices, cut in half lengthwise, then chop. Heat a skillet over medium heat, scatter bacon and fry until crisp. Remove bacon with a slotted spoon to paper towels to drain.

Whisk eggs in a bowl with milk, salt and pepper. Melt butter in the skillet with bacon drippings. Scatter drained bacon bits over the bottom of the skillet. Add eggs, cook over medium-low heat until eggs just beginning to set. Sprinkle green onions over the egg mixture. Gently scramble.

Serve warm with toast or buttery English Muffins and Mixed Fruit Jams. Don’t forget the fresh squeezed Orange Juice and French Press Coffee.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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