Breakfast, Dairy-Free, Gluten-Free, Keto, Paleo, Savory

Easy Egg Muffins

I’m really serious about breakfast. Seriously, I won’t be able to survive the day if I don’t shovel at least a couple eggs in my mouth. This could be because I’ve been patterned to eat a hearty breakfast every morning, but it could also be because breakfast is the most important meal of the day. I’m sure you’ve been told this tons of times. I hate to break it to you, but it’s true.

Just because eating breakfast is totally necessary doesn’t mean it’s easy to do. It’s hard enough just making sure you’ve eradicated your bed head before heading out the door. Here’s where these egg muffins come in.

These babies are seriously so easy to make. I get it, time is of the essence, but these will take you 30 minutes to make – maximum. You’re probably wondering who the heck has 30 minutes every morning to devote to breakfast? But the key here is that you can prepare these ahead of time and then throw them in the freezer. All you’ll have to do when you’re ready to eat one is pop it in the microwave for a minute and you’re good to go.

The last thing about these that I really love is that they’re super customizable. You can put pretty much whatever veggies and meat in here you’d like. Go on, get wild with it! You’ll never go hungry in the morning again.

Recipe originally posted on NOBREAD.com.

Level: Easy

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes

Servings: 12 muffins

Ingredients:
8 eggs
1/2 cup almond milk (or other milk of your choice)
salt and pepper
2 dashes cayenne pepper
3 stalks asparagus
8-10 slices squash
4 mushrooms
small handful chopped kale
8 slices prosciutto
*or whatever veggies and/or meat you’d like!

Directions:

  1. Preheat your oven 350 degrees Fahrenheit.
  2. Crack all of your eggs into a large bowl.IMG_7622small
  3. Add milk, salt and pepper, and cayenne pepper and mix.IMG_7625small
  4. Add your veggies of choice, and stir to combine.
  5. Grease your muffin tin with oil (I used avocado), or line with cupcake liners.IMG_7630small
  6. Spoon some egg mixture into each tin until it is about 2/3 of the way full. These will rise in the oven, so be sure to leave some room!
    IMG_7634small
  7. Take your prosciutto, and place it in the egg mixture in each muffin tin in a spiral formation.
  8. Place muffins in oven for 25-30 minutes, or until the eggs are cooked through.IMG_7644small
  9. Take tin out of the oven and let sit for 1-2 minutes.IMG_7645small
  10. Remove muffins to a cooling rack to the point where they’re not too hot to eat.IMG_7654small
  11. Once the muffins are cooled to your liking, enjoy!IMG_7687small
  12. Feel free to store the leftovers (or the upcoming week’s breakfast) in a Ziploc in the freezer.

 

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Breakfast, Dairy-Free, Dessert, Gluten-Free, Sweet

Maple Bacon Cupcakes

I’m one of those people who firmly believes bacon has a place in every meal. Yes, this includes dessert. My absolute favorite way to accomplish this is my maple bacon cupcakes. If you’ve ever been to a party at my house, or even a party where I was in attendance, chances are you’ve tried one of these babies. They are literally my pride and joy.

This recipe is completely gluten-free and dairy-free, but if you can eat both of those things, feel free to use them in the recipe. Also, the best part about these is because there’s bacon in the batter, and as a garnish. The more bacon, the merrier.

Level: Medium

Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 20 minutes
Total Time: 60 minutes

Servings: 12 regular-sized cupcakes or 40 mini cupcakes

Ingredients:
For the candied bacon
4 strips bacon
3 tablespoons maple syrup
2 tablespoons brown sugar
For the cupcakes
4 strips bacon
1 1/2 cups gluten-free flour (or regular flour if you can eat gluten)
1 stick Earth Balance, softened (or regular butter if you can eat it)
2 teaspoons baking powder
1 pinch salt
2 teaspoons vanilla extract
3/4 cup sugar
2 eggs
1/2 cup coconut milk creamer (or regular cream, if you can eat it)
For the frosting
2 sticks Earth Balance, softened (or regular butter)
1 1/2 cups powdered sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1 teaspoon coconut milk creamer (or regular cream)

Directions:

  1. Preheat oven to 375°F and line your mini cupcake or regular-sized muffin tin with cupcake liners.
  2. Line a baking sheet with aluminum foil. Place a cooling rack on top of the baking sheet.
  3. Place 4 strips of bacon on cooling rack, put pan in the oven, and cook for 15 minutes.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. Dice the remaining 4 strips of bacon.
  5. Placed diced bacon in a medium-sized pan over medium heat.
  6. Cook for about 5 minutes, or until bacon is cooked thoroughly.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  7. Remove cooked bacon to a plate lined with paper towels to absorb the grease.
  8. In a small bowl, combine 3 tablespoons maple syrup and 2 tablespoons brown sugar.
  9. Once bacon in the oven has cooked for about 15 minutes, brush each slice with the maple syrup and brown sugar mixture.
  10. Place back in the oven for 5-10 minutes, or until bacon is cooked through.
  11. When bacon is done, remove to a plate and change the temperature of the oven to 350 degrees Fahrenheit.
  12. In a medium bowl, combine flour, baking powder, and salt.
  13. In a separate, medium bowl (or bowl of a standing mixer if you have one), add 1 stick softened butter and 3/4 cup sugar.
  14. Beat the butter and sugar for about three minutes, or until fluffy.
  15. Add the eggs one at a time, and vanilla, and mix until combined.
  16. Turn the speed of your mixer down to low, and add half of the dry ingredients.
  17. Add the coconut milk creamer (or cream).
  18. Mix until combined, and then add remaining dry ingredients.
  19. Add diced bacon from the frying pan to the batter mixture and mix to incorporate.
  20. Fill each cupcake tin 3/4 of the way with batter.
  21. Bake the cupcakes until golden brown, or until you insert a toothpick and it comes out clean. If you’re making mini cupcakes, this will be about 10 minutes, or 20 minutes if full-size cupcakes.
  22. Remove cupcakes to a cooling rack.
  23. In the bowl of your standing mixer, add 2 sticks softened Earth Balance.
  24. Mix on high for about 2 minutes, or until butter is whipped.
  25. Turn mixer to low and add powdered sugar.
  26. Once sugar is fully incorporated, add maple syrup, vanilla, and coconut milk creamer, and mix thoroughly.
  27. Place frosting in a piping bag (or Ziploc with one of the corners cut), and ice your cooled cupcakes.
  28. Slice candied bacon into pieces and garnish each cupcake with a piece.

    img_6467

    Photo by Analiese Trimber

  29. Serve!
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Dairy-Free, Dinner, Gluten-Free, Lunch, Product Review, Savory, Snack

Bacon-Wrapped Sonoran Hot Dogs with Guacamole and Jalapeño Lime Aioli

Guys, I’ve been hiding something from you. It isn’t easy to say this. But, I have to come clean. I, Analiese Trimber, am in love with Applegate. As a blogger and food writer in general, I try to stay product agnostic, but I am an Applegate loyalist and I will be until the day I die. My absolute favorite thing has to be the smoked turkey, and I eat it almost every day for lunch. When I found out they were launching their #cleanerwiener campaign, I ran to the store to stock up on their juicy hot dogs, stat.

Because I’m all for combining as many pork products as possible into one dish, I present to you these bacon-wrapped Applegate hot dogs. And because I was feeling a little festive, I decided to add some guac, Garden of Eatin’ blue corn chips, and my special jalapeño-lime aioli on top. Please do yourself a favor and make these, ASAP.

Level: Easy

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes

Servings: 4 hot dogs

Ingredients:
For the hot dogs:
2 slices bacon
4 Applegate Natural Uncured Beef Hot Dogs
For the guacamole:
2 avocados
1/2 jalapeño, small diced
1 lime, juiced
1 tomato, diced
1/2 lemon, juiced
salt and pepper, to taste
Other hot dog ingredients:
1 handful Garden of Eatin’ Blue Corn Tortilla Chips, crushed
4 gluten-free hot dog buns
For the aioli:
2 egg yolks
1/2 teaspoon salt
1 tablespoon lime juice
zest from 1 lime
1 clove garlic
3/4-1 cup olive oil
1/2 jalapeño

Directions:

  1. Preheat oven to 400 degrees Fahrenheit.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. Slice bacon in half length-wise, so it is half as wide.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  3. Cut a slit in each hot dog, then wrap in bacon and secure both ends with a toothpick.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. Place in a cast iron skillet or other type of pan that can go into the oven.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. Cook in oven for about 10-15 minutes, or until bacon on the side in contact with the pan has browned.
  6. Flip hot dogs and cook for an additional 10-15 minutes, again keeping an eye on the bacon.
  7. While the hot dogs are in the oven, start making your guac.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  8. In a separate bowl, mash both avocados until your desired consistency.
  9. Add diced jalapeño, tomato, lemon juice, lime juice, and salt and pepper, and stir to combine.
  10. Set guacamole aside until ready to plate.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  11. Add all aioli ingredients except olive oil to your food processor.
  12. Pulse a few times until ingredients are fully combined.
  13. Once ingredients are combined, turn food processor on and slowly add olive oil in a thin stream until all used, or until aioli is at your desired consistency.
  14. Remove finished aioli to a separate bowl and chill in the fridge, if desired.
  15. Once all components for the hot dogs have been made, toast your gluten-free buns (if desired).

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  16. Place bacon-wrapped hot dog in bun, top with guacamole, crushed Garden of Eatin’ blue corn chips, and drizzle with jalapeño lime aioli.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  17. Serve.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

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Breakfast, Dairy-Free, Gluten-Free, Savory, Snack

Savory Rosemary Waffles

I’m the type of person that will almost always choose savory over sweet when it comes to breakfast. But no matter how great eggs and bacon are, they can get kind of boring. Since I am totally behind the game on experimenting with waffles, I thought it was about time and what better way to do so than with my bestie/partner in crime/fellow food blogger Breakfast with Bex who is finally back in DC for good?

Like the food-obsessed people we are, we spent Saturday night concocting the perfect recipe for the next day’s brunch and these waffles did not disappoint. The shining star is hands down the rosemary-infused olive oil, so that is kind of a must.

Whenever I get fresh herbs, I always chop them up, throw them in an ice cube tray and then fill with olive oil so I can have infused olive oils on deck whenever I could possibly need them. You can do this, or you can let some rosemary and olive oil sit together for a few hours. Either way, your waffles will turn out delicious.

Recipe created with Breakfast with Bex.

Level: Easy

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Servings: 7-8 waffles

Ingredients:
1 1/4 cup unsweetened almond or coconut milk
1 teaspoon apple cider vinegar
1 teaspoon rosemary
1/4 cup olive oil
1/2 cup rolled oats
1 3/4 cup all-purpose gluten free flour
1 1/2 teaspoon baking powder
1 pinch sea salt
1 pinch pepper
1 pinch dried basil
1 pinch dried sage

Directions:

  1. Make rosemary-infused olive oil by combining the two ingredients and let sit overnight. Or you can do what I did and combine rosemary and olive oil in ice cube trays and freeze until ready.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. Combine milk and apple cider vinegar in a small bowl. Stir to combine and let sit for a couple minutes.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  3. Add rosemary-infused olive oil to milk and vinegar mixture, stir to combine.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. In a large bowl, combine oats, flour, baking powder, salt, pepper, dried basil, and dried sage.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. Add wet ingredients to dry and combine until fully incorporated.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  6. Heat waffle iron.
  7. When waffle iron is ready, place batter inside and cook until your waffle iron says they’re done.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  8. When waffles are cooked, place on a cooling rack until ready to eat so they stay crisp.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Top with bacon, egg, cheese and whatever other toppings you desire.
    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

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Dairy-Free, Dessert, Gluten-Free, Paleo, Sweet

Coffee Bacon Ice Cream

There’s no denying coffee and and bacon are meant to be consumed together. Sometimes I feel like their partnership is a bit more important than the one between bacon and eggs, because out of the group, coffee and bacon are the ones I can’t live without. Don’t get me wrong, I absolutely love my fried eggs, but I simply can’t function without my morning coffee.

If you’re a devout follower of my blog, you know I use espresso powder in pretty much any sweet thing I make, especially baked goods, so this ice cream is not the first time bacon and coffee have met in my life. However, it is the first recipe for ice cream I have ever posted, so let’s celebrate by all doubling this recipe and having one big party in the ice cream’s honor. Down?

Level: Easy

Prep Time: 5 minutes
Rest Time: 2 hours-overnight
Process Time: 15 minutes
Total Time: 2 hours, 20 minutes up-overnight + 20 minutes

Servings: about 1 1/2 pints

Ingredients:
5 slices bacon, diced
1 1/4 cups raw cashews
1/4 cup coconut sugar
1/3 cup maple syrup
1 14-ounce can full fat coconut milk
2 1/2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1/4 cup espresso powder, or more, depending on how much coffee flavor you like

Directions:

  1. Make sure the churning for your ice cream maker has been in the freezer for 24-48 hours.
  2. Add cashews to a small bowl and fill with water. Let soak overnight or for at least six hours.
  3. Once cashews have soaked, strain out water.
  4. Add cashews and all remaining ingredients to your food processor. Blend until fully incorporated, making sure to scrape down the sides if necessary.
  5. Remove ice cream base to a loaf pan or other non-stick pan.
  6. Place in the refrigerator overnight, or for at least two hours.
  7. In a small frying pan over medium heat, add bacon and sauté for about 5 minutes or until fully cooked.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  8. Remove cooked bacon to plate lined with paper towels to absorb the grease.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Chop bacon to desired size and set aside.
  10. Assemble your ice cream maker and add ice cream base to your churning bowl.
  11. Turn ice cream maker on and churn for approximately 20 minutes or until ice cream resembles a soft-serve texture.
  12. Add bacon and any other desired toppings at the end and let churn until fully incorporated.
  13. Remove ice cream to a freezer safe container and let set for a few minutes to a few hours, depending on the texture you like your ice cream, then serve.
    Photo by Analiese Trimber

    Photo by Analiese Trimber

    IMG_3101

    Photo by Analiese Trimber

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Dairy-Free, Dinner, Gluten-Free, Lunch, Paleo, Savory, Snack

Bacon Seasoned Sweet Potato Fries with Lime Aioli

After eating sweet potato fries in restaurants numerous times, I decided it was time to try my hand at making them. However, I was determined not to bake them. That’s cheating. I wanted real, restaurant-quality fried sweet potato fries. So I bought a tub of palm shortening (because #Paleo), burned myself several times, and ultimately ended up with these delicious, bacon-y, salty sweet potato fries.

The secret is to fry them twice for optimum crispiness. Full disclosure: this was the first time I ever deep fried anything in my life and it’s a little harder than you’d imagine. Just get yourself a cooking thermometer and don’t be too hurt if you add another burn scar to your cooking wound collection. Think of it as a symbol of a job well-done.

Level: Easy

Prep Time: 5 minutes
Rest Time: 30-60 minutes
Cook Time: 6-8 minutes
Total Time: approximately 45-75 minutes

Servings: 4

Ingredients:
For the fries
2-3 large sweet potatoes
5 slices bacon (I like Applegate Organic Sunday Bacon)
1 container palm shortening
salt, to taste
For the aioli
2 egg yolks
1/2 teaspoon salt
1 tablespoon lime juice
zest from 1 lime
1 clove garlic
3/4-1 cup olive oil

Directions:

  1. Peel sweet potato.
  2. Chop ends off of sweet potato, and then chop sweet potato in half horizontally. This will make the sweet potato easier to manipulate while chopping.
  3. Slice your sweet potato halves vertically this time, doing your best to make each slice about 1⁄2 inch wide.
  4. Next cut vertically again, about 1⁄2 inch wide so slices look like fries.
  5. Continue chopping in this way until you’ve sliced all of your sweet potatoes.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  6. Place cut fries in a large bowl.
  7. Fill bowl with ice cold water and ice cubes.
  8. Set bowl in the refrigerator for 30 minutes to 1 hour. This process removes starch from the fries so they can get crispy.
  9. While fries are in the refrigerator, add all aioli ingredients except olive oil to your food processor.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  10. Pulse a few times until ingredients are fully combined.
  11. Once ingredients are combined, turn food processor on and slowly add olive oil in a thin stream until all used.
  12. Remove finished aioli to a separate bowl and chill in the fridge, if desired.
  13. After fries have chilled for 30 minutes to 1 hour, remove to a baking sheet lined with paper towels to absorb water.
  14. Pat fries with a towel to get them as dry as possible.
  15. Add container of palm shortening to a medium sauce or sauté pan on high heat.
  16. Using a thermometer, bring the temperature of the shortening up to 350 degrees. If you overshoot this temperature, it is okay because it will go back down once the fries are added.
  17. Once shortening is at your desired temperature, add a small batch of fries.
  18. Let fries cook in oil for 3-4 minutes.
  19. In the meantime, prepare another baking sheet with paper towels to absorb the grease.
  20. Once fries have been in oil for 3-4 minutes, remove to the baking sheet.
  21. Repeat this process until all fries have made it into the oil and onto the baking sheet.
  22. While fries are cooling, add bacon to oil.
  23. Fry bacon for approximately 2 minutes, or until cooked fully. Keep an eye on the bacon, as it can cook faster depending on the thickness.
  24. Remove cooked bacon to another plate lined with paper towels to absorb the grease.
  25. Raise temperature of shortening to 375-400 degrees.
  26. Add fries again in small batches, frying for an additional 3-4 minutes, or until golden brown.
  27. Repeat again until all fries have been fried twice and removed to the baking sheet.
  28. Chop crispy fried bacon as small as possible, ideally to the same size as your salt.
  29. In a large bowl, add cooked fries, chopped bacon, and salt.
  30. Toss until seasoning is distributed over fries.
  31. Remove to a plate and serve with aioli.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

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Dairy-Free, Dessert, Gluten-Free, Snack, Sweet

Bacon Chocolate Chip Cookie Bars

As someone who doesn’t eat gluten, dessert can be tricky. I can’t tell you how many times I’ve stared down a bowl of cookie dough or cake batter before placing it in the oven and imparting a look that says “you better work” only to be met with crumbly cookies or a sunken cake after the timer goes off.

As someone who is constantly developing new recipes, failures do happen but each failure is a learning experience. These cookie bars are a recipe I’ve been tweaking over the past few weeks and I have to say – there are few ways to articulate through words the simple joy one feels when their recipe actually works and tastes amazing. Huge props to Bob’s Red Mill All-Purpose Baking Flour for being awesome. And pro tip: always add ice cream.

Recipe created for NOBREAD.

Level: Easy

Prep Time: 5 minutes
Cook Time: 25-30 minutes
Total Time: 30-35 minutes

Servings: 9-12 cookie bars

Ingredients:
4 slices bacon, diced
2 1/4 cups GF flour (or regular if you do gluten)
1/2 teaspoon baking soda
2 tablespoons espresso powder
1/2 teaspoon salt
1 3/4 cups coconut sugar (or regular sugar)
2 eggs
2 teaspoons vanilla
1 stick Earth Balance, melted (or 1/2 cup butter or coconut oil)
Walnuts, chopped (optional)
Chocolate chips

Directions:

  1. Preheat oven to 350 degrees and line an 8×11 baking pan with parchment paper or spray with cooking spray.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. In a small frying pan over medium heat, add bacon and sauté for about 5 minutes or until fully cooked.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  3. Remove cooked bacon to a plate lined with paper towels to absorb the grease.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. In a large bowl, combine flour, baking soda, espresso powder, salt, and coconut sugar.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. Stir to combine.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  6. In a separate, small bowl, combine eggs and vanilla.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  7. Add melted Earth Balance to eggs and vanilla and whisk together quickly.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  8. Add wet ingredients to dry ingredients, and stir to combine.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Add chopped walnuts, chocolate chips, and cooked bacon, and mix together.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  10. Pour dough into lined 8×11 baking pan.
  11. Using a rubber spatula, spread dough evenly across pan.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  12. Place in oven for approximately 20-25 minutes, or until a toothpick comes out clean when inserted.
  13. Remove pan from oven and let cool for two minutes.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  14. Transfer cookie bars to a cooling rack and let cool completely.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  15. Serve.
    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

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