breakfast sandwiches

   Breakfast is something Dyl & I love. During the week I’m usually eating cereal out of a baggie on my way to work. On weekends I cherish being able to cook and enjoy a nice hot breakfast. I also love ordering breakfast sandwiches at restaurants or even from fast food places, but nothing beats making your own breakfast sandwich with all the fixins just the way you like it, enjoying it in the coziness of your own home. I make these almost every weekend for Dyl and I usually make a smaller version for myself with only 1 egg. They definitely hit the spot and are easy to make. My secret for any recipe I make with bacon is to reuse the bacon grease however I can and for these I fry the eggs in it. You could also make some potatoes in the bacon grease. Yum!img_3385

Serves: 1
Cook Time: 15 minutes

1 bagel
1 slice of cheese
2 slices of bacon
2 eggs
Toppings of your choice (Dyl loves using maple syrup, sriracha, and sometimes wasabi, while I love tomatoes and onions)img_3380

Make it your own: Use an english muffin or a croissant instead of a bagel, use sausage instead of bacon, add veggies, opt for a scrambled egg patty instead of a runny yolk!


  1. Cook bacon in a non-stick skillet.img_3382
  2. While bacon is cooking, toast bagel.
  3. When bagel is toasted place a slice of cheese on one side.
  4. When bacon is finished place on bagel.
  5. Turn stove to medium low and cook eggs in bacon grease to liking (I made mine over easy).
  6. Put eggs on bagel.
  7. Top with any sauces or veggies you like.
  8. Serve with any of your breakfast essentials like coffee, OJ, hashbrowns, or fruit!
  9. Enjoy the most important meal of the day!

Tip: If you use a scrambled egg patty you can form sandwiches ahead of time, freeze them in plastic wrap, and then microwave them for a hearty, quick breakfast.img_2788

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basil bombs

As summer comes to an end I am trying to find as many recipes as I can to use up my basil. For me, basil reminds me of summer and I want to hold on to that all year long! These basil bombs will keep your fresh basil all year long and all you have to do is throw them in a sauce, soup, or use them as pesto starter when your basil plant is no longer flourishing during the cold months. This is a great way to preserve any fresh herb, so use these same directions for any herbs in your garden.img_3837

Serves: Makes 12-16 cubes
Prep Time: 15 minutes


2 cups packed fresh basil leaves
⅓ cup water or oil

Make it your own: Try combining different herbs you use often. I made some basil bombs with a mixture of green and purple basil for a sweeter, more licorice flavor.


  1. Combine ingredients in a food processor.
  2. Process on low for 1-2 minutes or until leaves are finely chopped and a pasty consistency.
  3. Spoon mixture into an ice cube mold.
  4. Freeze overnight.
  5. Remove cubes from tray and store in a container or baggie.
  6. Each cube is about 1 tablespoon of fresh basil. Add to soups, sauces, or use as pesto starters.img_3752

Tip: Try this method with any fresh herbs you are growing!

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