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5-Minute Breakfast Sandwiches featuring OXO products | The JavaCucpake Blog https://javacupcake.com

5 Minute Breakfast Sandwich

When you’ve only got 5 minutes in the morning to grab breakfast, this 5 Minute Breakfast Sandwich will do the trick!

5-Minute Breakfast Sandwiches featuring OXO products | The JavaCucpake Blog https://javacupcake.com

OXO provided me with these products, however the opinions are all mine. 

One breakfast my family is known for making on road trips is breakfast sandwiches.  My husband typically cooks them while the girls are getting ready and has them wrapped up and ready as we hit the road.  However, road trips aren’t the only time that we want breakfast sandwiches.

My teenage daughter hates making breakfast in the morning.  Unless I’ve got something quick for her to eat in the morning, she’d rather go without.  When OXO asked if I wanted to try out some of their products to make breakfast easier, I jumped on the chance to recreate our favorite breakfast sandwich for her!

5-Minute Breakfast Sandwiches featuring OXO products | The JavaCucpake Blog https://javacupcake.com

To make this 5 Minute Breakfast Sandwich, you’ll need the following OXO products:

5-Minute Breakfast Sandwiches featuring OXO products | The JavaCucpake Blog https://javacupcake.com

First up is the egg for the sandwich.   We love eggs and salsa in our family, so I whipped up 2 eggs, salt, pepper, milk and salsa together in the OXO Microwave Egg Cooker.  The Cooker has a wide opening for whisking scrambled eggs in the bowl and a removable base to easily transfer your eggs to the muffin.  Super easy to use!

5-Minute Breakfast Sandwiches featuring OXO products | The JavaCucpake Blog https://javacupcake.com

As the eggs are in the microwave cooking, I prep the bacon.  I cut a few thick slices in half, season them with pepper, and lay them on the OXO Microwave Bacon Crisper.  The adjustable kickstand allows grease to drain into the built-in reservoir for healthier, crispier bacon in minutes.

As soon as the eggs have finished cooking, I pop a slice of cheese on top, close the Cooker lid and put the bacon in the microwave to cook.

5-Minute Breakfast Sandwiches featuring OXO products | The JavaCucpake Blog https://javacupcake.com

While the bacon is cooking, I get the hot tea ready.  I fill the OXO Adjustable Temperature Kettle with hot water and set it to 200F degrees and scoop some black tea into the OXO Twisting Tea Ball.

The Kettle is cordless when removed from the base, with a silicone surface so you can bring it to the table without worrying about damaging surfaces.  The Twisting Tea Ball makes it easy to scoop up the desired amount of loose leaf tea, and the twisting feature ensures the leaves stay in the ball.

5-Minute Breakfast Sandwiches featuring OXO products | The JavaCucpake Blog https://javacupcake.com

And in 5 minutes, I’ve got a delicious breakfast sandwich and a hot cup of tea ready for my daughter to enjoy before school.

Wait… who am I kidding?  I don’t get up that early for my 17-year-old!  She’s making this all on her own!  Yes! These OXO products make it easy for my daughter to make her own hot, delicious 5 Minute Breakfast Sandwich and Tea anytime she wants!

5-Minute Breakfast Sandwiches featuring OXO products | The JavaCucpake Blog https://javacupcake.com

5 Minute Breakfast Sandwich

5 Minute Breakfast Sandwich

Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes

Ingredients

Breakfast Sandwich1 English muffin

  • 2 eggs
  • 1 slice of cheese
  • 2 Tbsp salsa
  • 1 Tbsp milk
  • salt/pepper
  • 2 slices thick cut bacon

Tea

  • loose leaf tea
  • water

Supples

  • OXO Microwave Bacon Crisper
  • OXO Microwave Egg Cooker
  • OXO Clarity Adjustable Temperature Kettle
  • OXO Twisting Tea Ball

Instructions

Breakfast Sandwich

  1. Remove cheese, eggs, and milk from the fridge.
  2. Fill OXO Clarity Adjustable Temperature Kettle with water and set to desired temperature to turn on.
  3. Split English muffin in half and start toasting it in your toaster.
  4. Lay 2 pieces of bacon onto the OXO Microwave Bacon Crisper and generously pepper both sides. Set crisper aside.
  5. Crack 2 eggs into the OXO Microwave Egg Cooker and add the milk, 1 Tbsp salsa and salt/pepper to taste. Mix together with a fork until combined. Cook in microwave according to directions on the OXO packaging. Once the egg is fully cooked, remove the cooker from the microwave and place a piece of cheese on top of the egg. Put the lid down so that the heat stays inside and the cheese melts.
  6. Cook the bacon on the crisper in the microwave according to the directions on the OXO packaging. Carefully remove the crisper from the microwave once the bacon has reached your desired crispness.

Assembly

  1. Open the English muffin onto your plate and place the egg/cheese on one half. Layer the bacon on and finish off with another Tbsp of salsa. Put the second half of the muffin on top.

Tea

  1. Once the hot water has reached the desired temperature, use the OXO Twisting Tea Ball to scoop the loose leaf tea.
  2. Pour the hot water into a mug and place the tea ball in the hot water. Wait a few minutes and remove the ball from the hot water.

Serve

  1. Serve your 5 Minute Breakfast Sandwich with a side of fruit and hot tea for a complete, simple, delicious breakfast!

Notes

OXO provided me with these products, however the opinions are all mine.

 

Emmentaler Grilled Cheese Sandwich | JavaCupcake.com

Emmentaler Grilled Cheese Sandwich

You may have had a grilled cheese sandwich before, but I guarantee that you’ve never had one quite like this Emmentaler Grilled Cheese Sandwich!

A few weeks ago, I went to the Nuremberg Food Truck Round-up and had the most amazing grilled cheese sandwich called “The Swiss” from the Gorilla Food food truck.  It was seriously so good that we actually ate two of them and decided we needed to immediately recreate this sandwich at home!

Emmentaler Grilled Cheese Sandwich | JavaCupcake.com

This sandwich starts with thick sliced white bread covered in butter then placed on a lake of bacon grease.  Yah, you read that correctly… butter and bacon grease.   The butter is to help the bread toast to a golden brown and the bacon grease, well that’s just for flavor.

Emmentaler Grilled Cheese Sandwich | JavaCupcake.com

Mmmmm bacon grease.

Emmentaler Grilled Cheese Sandwich | JavaCupcake.com

After you put the first piece of bread down onto the hot skillet it’s time to build your sandwich.  This is the fun part!

Emmentaler cheese is a mild white cheese that’s popular here in Germany and although the sandwich we had at the round-up was called “The Swiss”, we really prefer the Emmentaler to Swiss.

Emmentaler Grilled Cheese Sandwich | JavaCupcake.com

After the cheese comes the unusual mix of toppings that make this sandwich so amazing.

Bacon.   A little crispy but still chewy is my favorite way to cook the bacon, but whatever you prefer is how you should cook it.

Emmentaler Grilled Cheese Sandwich | JavaCupcake.com

Fried potatoes.  We used sliced canned new potatoes and fried them in a pan before adding them to the sandwich.  Soft in the middle and crisp on the outside, these potatoes add a unique flavor to the sandwich.

Emmentaler Grilled Cheese Sandwich | JavaCupcake.com

Caramelized onions.  The sweetness of these onions adds the perfect flavor to this sandwich.  Plus, who doesn’t love caramelized onions?  Seriously.

Emmentaler Grilled Cheese Sandwich | JavaCupcake.com

Honey bbq sauce.  Now, you could probably use any flavor of bbq sauce you wanted but the tang and sweet flavor of the honey bbq sauce really brings the entire sandwich together.  Each bite that has a bit of this sauce in it is pure perfection.

Emmentaler Grilled Cheese Sandwich | JavaCupcake.com

More cheese.  Because duh, cheese.

Emmentaler Grilled Cheese Sandwich | JavaCupcake.com

Finally, another slice of buttered bread goes on top to complete the sandwich.

Emmentaler Grilled Cheese Sandwich | JavaCupcake.com

Now we wait… wait until the bottom is golden brown and the first layer of cheese is soft and gooey.  The ingredients will already be slightly warm because you probably cooked them right before you assembled the sandwich so they don’t need any cooking.

Emmentaler Grilled Cheese Sandwich | JavaCupcake.com

Flip the sandwich over and cook the second side until golden brown and the cheese is melted.

Cut the sandwich in half and enjoy the most epically delicious grilled cheese sandwich you’ve ever had!

Emmentaler Grilled Cheese Sandwich | JavaCupcake.com

A big thanks to the Gorilla Food food truck for the inspiration for this sandwich!  We had a nice chat with the owner of the truck and gave him a few tips on how we make our grilled cheese sandwiches at home.  I’ve eaten grilled cheese my entire life, but never quite like this!

Enjoy!

Emmentaler Grilled Cheese Sandwich

Yield: 1 sandwich
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes

Ingredients

  • 2 slices of thick white bread
  • 2 slices of Emmentaler cheese
  • 2-3 pieces of thick sliced bacon, cooked (reserve the bacon grease for later)
  • 9 slices of canned new potatoes, fried until slightly crispy
  • 1 heaping tablespoon of grilled onions
  • 1 Tbsp honey bbq sauce
  • bacon grease
  • butter

Instructions

  1. Cook the bacon, grilled onions and fried potatoes to your personal preference of doneness. Be sure to reserve the bacon grease for cooking the sandwich.
  2. Heat a skillet to 350F degrees.
  3. Butter one side of each piece of bread. Place 1 Tbsp of reserved bacon grease onto the hot skilled and spread around the size of your bread. Place the bread, butter side down, onto the bacon grease.
  4. Trim the cheese so it is just smaller than the bread. Place one slice of cheese on the bread.
  5. On top of the cheese, arrange the bacon in three rows. Trim the bacon so it does not go over the edges.
  6. Place 9 slices of fried potato in three rows across the top of the bacon.
  7. Spread the gilled onions evenly over the top of the potatoes.
  8. Dab the bbq sauce over the entire sandwich so that each bite will get a bit of sauce.
  9. Place the second piece of cheese on top.
  10. Put the second piece of bread, buttered side up onto the sandwich.
  11. Flip the sandwich over when the bottom of the first piece of bread is golden brown and the first piece of cheese has started to get melty.
  12. Once you flip the sandwich, cook that side until it's golden brown and the cheese is soft and melty. You don't want the cheese or ingredients to ooze out the sides.
  13. Remove the sandwich from the griddle and allow it to cool for about 1 minute before cutting and serving.

Emmentaler Grilled Cheese Sandwich | JavaCupcake.com

Asparagus Bacon Quiche

We are in the height of asparagus season here in Germany and I had to take advantage of all the beautiful, green, delicious fresh asparagus at the market by making a Asparagus Bacon Quiche!

Asparagus Bacon Quiche | JavaCupcake.com

A few weeks ago, I hosted a “My Favorite Things” party where 12 of my closest friends and Army family came over for breakfast, mimosas and a little spoiling.  I knew I wanted to serve them something that I could make ahead of time since it was a morning party so I chose quiche!

I whipped up my Southwestern Fajita Quiche and tried out this recipe for Asparagus Bacon Quiche.   Both were made the day before the party and refrigerated over night.  I brought the quiche to room temperature before serving and they were perfect for this brunch!

Asparagus Bacon Quiche | JavaCupcake.com

Unfortunately, since I was serving this quiche at a party, I didn’t have a chance to cut into it and show you the inside of the quiche.   Trust me when I say that it is out of this world amazing.  Full of whipped eggs, fresh asparagus, mushrooms, peppers, thick cut bacon and cheese… my Asparagus Bacon Quiche is a guaranteed winner!

Enjoy!

Asparagus Bacon Quiche

Asparagus Bacon Quiche

Yield: 1 quiche
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Ingredients

  • 1 prepared pie crust
  • 6 strips of thick cut bacon, cut into bite size chunks (I used thick, pork belly bacon from the deli)
  • salt and pepper
  • 1/2lb fresh green asparagus
  • 6 large eggs
  • 3/4 cup heavy cream
  • 4 green onions or scallions, diced
  • 1 bell pepper, sliced
  • 8 oz sliced mushrooms (I used canned)
  • 1 1/2 cup white cheese, shredded (I used German butterkase, but you can use any soft white cheese)

Instructions

  1. Preheat your oven to 375F degrees. Spray the bottom of a 28cm tart pan with cooking spray. Lay the prepared pie crust in the pan and press into the bottom and sides. Cut off any extra crust on the top edges. Place the prepared pan on a baking sheet and set aside.
  2. Bring water to a boil in a large pot. Once boiling add the cleaned and trimmed asparagus into the post and boil for 1 minute. Remove immediately and run under cold water to stop the cooking process. Set aside.
  3. In the bowl of your stand mixer with the whisk attachment, whisk the eggs and the heavy cream together for 3-4 minutes on medium-high speed. Salt and pepper to taste.
  4. In a large skillet, cook the bacon chunks until browned on all sides. Remove to a paper towel to drain and reserve the grease in the pan. Set aside a few pieces for garnish later.
  5. Add the bell peppers and toss them in the oil, cooking until just softened. Mix in the chopped scallions and mushrooms and toss together.
  6. Set aside 5-6 stalks of asparagus and cut the remaining into 1 inch pieces. Add this and the bacon to the pan and toss together. Salt and pepper to taste. Turn off the heat.
  7. Spread this mixture evenly across the bottom of the pie crust in the prepared pan. Pour the whipped eggs about 3/4 of way to the top. Sprinkle over the cheese and gently mix in with a spoon so it's not just laying on the top. Pour in the remaining egg mixture until it reaches the top of the crust. Place the reserved asparagus and bacon across the top.
  8. Bake on the baking sheet for 50-70 minutes or until the top is golden brown and is solid through the middle.
  9. Cool for 20 minute and serve immediately or chill over night and serve cold the next day.

Notes

Asparagus Bacon Quiche | JavaCupcake.com

 

Breakfast Cupcakes

I have these gorgeous bananas sitting on my counter right now.  Long, bright yellow, soft but still a bit firm, not too over ripe… perfect for baking.  I’ve also got about 10 strips of bacon.  Oh and I’m craving peanut butter buttercream.

So yeah… I made a cupcake… with all those things in it.

I started with a basic banana cupcake base, added some maple syrup, chopped up some bacon and BAM… YUM!  Then, I topped the whole thing with my favorite peanut butter buttercream and a chunk of crispy bacon that’s been drizzled with maple syrup.

So yeah… you could totally eat this cupcake for breakfast.

PS… So, I’d love to share the peanut butter buttercream with you, but a certain baker in Seattle would kick my ass for sharing it with you.   You’ll have to use your own pb buttercream for these cupcakes.  (PS,  it’s not a cream cheese based frosting either… all butter, baby!)

Banana & Bacon Maple Cupcakes
Makes 18 cupcakes

1 1/2 cups flour
1/4 cup brown sugar, packed
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1 cup unsalted butter, melted
2 eggs
1 tsp banana extract
3 large bananas, diced and lightly mashed (we want lots of banana chunks and just a little bit of mush)
1/4 cup maple syrup

7-8 strips of crispy bacon, diced

  1. Preheat oven to 350 F degrees.  Line cupcake pan with liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  3. Make a well in the center of the flour and add the butter and 1 egg and mix 7-8 strokes.
  4. Add the second egg and mix until combined, about 4-5 strokes.
  5. Add the bananas, vanilla extract and maple syrup and fold in with a spatula until combined.
  6. Fold in the diced bacon, making sure the sides and bottom of bowl have been scraped and combined.  Do not over mix the batter!
  7. Fill liners 2/3 full and bake for 18-20 minutes.
  8. Let cool in pans for 3-4 minutes before removing to wire rack to cool completely.
  9. Top with your favorite peanut butter buttercream and a chunk of bacon soaked in maple syrup.

 

Thin & Crispy Peanut Butter Bacon Cookies

If you love a chewy, yet crispy cookie… then this is for you! I got the inspiration from Joy the Baker for these cookies, but of course had to put my own spin on them.

I used my homemade peanut butter, added some vanilla and a bit of flour. They taste YUMMMMM… but to be 100% honest with you, I’m not in love with how they look.

I will try them again though (maybe this afternoon if I’m up to it)… using store bought peanut butter. I’m sure that’s what is making them spread like they did instead of being so fluffy like Joy’s.


Thin & Crispy Peanut Butter Bacon Cookies
Makes 1 dozen giant cookies and 1 dozen regular size cookies

1 cup homemade peanut butter
1/2 cup sugar
1/2 cup brown sugar, loosely packed
1 egg
1/2 tsp vanilla
1/2 cup flour
1 tsp baking soda

6 strips of crispy bacon, chopped into pieces
1/4 cup sugar, for rolling

  1. Preheat oven to 350 F degrees.  Spray cookie sheet with cooking spray and set aside.
  2. In the bowl of an electric mixer, mix together the peanut butter and sugars until combined.
  3. Add the egg and vanilla and mix 1-2 minutes, making sure to scrape the sides of the bowl.
  4. Add the flour and baking soda and mix until just combined.
  5. Fold in the bacon until it’s evenly incorporated into batter.  Batter will be soft and will feel greasy.
  6. For large cookies, roll walnut size (1 1/2 – 2 inch) balls of dough in the 1/4 cup sugar and place on pan.  Use a fork to press cookies down using a cris-cross pattern.  (Pressing down with the fork I found really wasn’t that necessary… but you can still do it if you want.)
  7. Bake large cookies 10-12 minutes.  Remove immediately and place on wire rack to cool.
  8. For smaller cookies, roll 1 in balls of dough into the sugar.  I didn’t press these down and they turned out a little better.
  9. Bake small cookies 10 minutes.  Remove immediately and place on wire rack to cool.
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