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Freezer Friendly Breakfast Sandwiches

6 Jan


Happy New Year to all of you – hope it’s been treating you well so far! We’re off to a great start in our home and can’t believe that in a few months we’ll get to finally meet our little one. Something that my dear husband already accomplished this year was running a full marathon on New Years Eve morning and then a half marathon on New Years Day. What an ambitious guy – I’m proud to say the least!

The two or three weeks leading up to the races, he strove to eat really well to get his body ready for the task at hand. One thing I wanted to make for his quick and healthy breakfasts were sandwiches that you can make ahead, freeze, and reheat. I found a recipe online that ended up being a keeper. You simply bake an egg in a ramekin, cook some turkey bacon, pile them onto an English muffin, freeze, and zap in the microwave for an awesome on-the-go breakfast. The only problem is that I got hooked on them too, so now have to make even more!


The beautiful thing is that you can personalize these with a variety of things depending on what you like or how healthy you want to make it. You could use a biscuit instead of a muffin, ham, Canadian bacon, or sausage instead of turkey bacon, or even add a slice of your favorite cheese.

These are definitely becoming a staple in our house – they’re delicious, easy to make in bulk, and much cheaper than store bought sandwiches. Hope you enjoy too!

Freezer Friendly Breakfast Sandwiches

6 large eggs
Salt & pepper, to taste
6 English muffins
6 slices turkey bacon

Yield: 6 sandwiches

Preheat oven to 350 degrees. Spray ramekins with nonstick spray. Crack one egg into each ramekin and use a fork to break the yolk and mix the egg a bit.

Bake the eggs for 15 minutes, until set. Let them cool for about 10 minutes and gently slide the eggs out of the ramekins. Sprinkle with a little salt & pepper, if wanted.

Cook the bacon in the oven or on the stovetop according to package directions. Let it cool completely.

Slice the English muffins and cut each piece of bacon in half. Put one egg on each muffin and top with a slice of bacon. (you could also add cheese at this point)

Wrap each sandwich individually in plastic wrap and freeze. To reheat, remove the sandwiches from the plastic wrap and wrap in a paper towel. Microwave for 1 minute on 50% power. Flip the sandwich over and microwave for 1 more minute on regular power. Enjoy!

Source: Slightly adapted from Flying on Jess Fuel

Home from Rome

16 Apr

Hello everyone! Sorry for my absence lately – since getting home from our trip to Italy, life has been busy! We had an amazing time, and besides the beautiful religious aspects of the trip, the next best part was the delicious food! (is that a surprise?) We ate plenty of pizza, pasta, and of course, gelato! I could write for weeks about all that we did, and feel free to ask me about it, but here are some photo highlights to give you a taste of what we saw and ate.

cafe photos
(left to right: Nutella focaccia. Sweet shop in Assisi. Cannoli. Prosciutto, mozzarella, and arugula sandwich. Latte and a Nutella croissant. Salami and mozzarella sandwich. Sausage and mushroom pizza. Bakery with HUGE meringues. Fresh focaccia bread from the brick oven.)

rome collage
(left to right: St. Peter’s Basilica. The Colosseum. St. John Lateran. The Pantheon. Pope Francis! The Spanish Steps. St. Paul Outside the Walls. Trevi fountain. St. Mary Major.)

pasta collage
(left to right: Mezze maniche con chianti, speck e zucchini. Risotto radicchio e speck. Pasta cacio e pepe. Fregnacce con broccoli, speck e pecorino. Fusilli panna, funghi e salsiccia. Pasta carbonara. Pasta bolognese. Risotto ai funghi porcini. Gnocchi alla sorrentina.)

pisa florence siena assisi collage
(left to right: In Assisi: St. Francis Basilica. St. Clare Basilica. St. Mary of the Angels. In Pisa: The leaning tower (built as the bell tower for the cathedral!) The beautiful cathedral. The baptistry outside of the cathedral. In Florence and Siena: The cathedral in Florence. The gorgeous dome in the cathedral. The cathedral in Siena.)

gelato collage
(left to right: Strawberry and pistachio gelato. Banana and chocolate combo. Chocolate hazelnut. Dark chocolate. Chocolate rum from San Crispino. Mint chocolate. Kit Kat gelato. Coconut and chocolate combo. Tiramisu gelato – my favorite!)

While we had a great time and would love to visit again, it’s good to be back in Texas and cooking in my own kitchen. Stay tuned for some tasty things coming your way!

Shiner Bock Hamburger Buns

26 Oct

I’ve seen food bloggers say that once you make homemade hamburger buns, store bought buns are never the same. I can now vouch for that statement and say that it’s very true! (but then again, isn’t fresh baked bread always better?) I bookmarked this recipe a while back, since any Shiner infused food is right up my alley, but just recently got around to finally making these hamburger buns.

I paired them with my favorite pulled pork recipe (my how my photography has improved since then!) and it was a big hit. This recipe makes lots of buns for two people, so I simply froze half of them for future meals. The whole wheat flour gives an even healthier flavor and deeper color to these soft buns that are just firm enough to handle whatever sandwich you want to make of them. I think next time burgers are in store – can’t wait! 🙂

Shiner Bock Hamburger Buns

2 tsp yeast
1/4 cup warm water
2 Tbsp honey
1/4 cup olive oil
1 bottle Shiner Bock, room temperature and flat
3 cups whole wheat flour
1 1/2 cups all-purpose flour
1/2 tsp salt
1 egg
Sesame seeds for garnish

Sprinkle yeast over warm water in the bowl of a stand mixer fitted with the dough hook and let sit for 10 minutes. Add honey, oil, and Shiner. Add dry ingredients and turn mixer to low.

After the dough is mixed well, turn to medium speed and knead for 5-7 minutes (adding additional whole wheat flour 2 Tbsp at a time if necessary) until sides of the bowl are cleaned and the dough is smooth and elastic.

Place dough in a lightly oiled bowl and cover with plastic until it doubles in size. Turn dough out onto a floured surface and divide in half. Form 6 buns from each half. Place buns 1/2 inch apart on a lined baking sheet and cover with oiled plastic wrap. Let rise for 45 minutes.

Preheat oven to 350. Whisk the egg with 1 Tbsp warm water. Brush the buns with the egg wash and sprinkle with sesame seeds. Bake for 15-20 minutes, until browned. Remove from oven and transfer to a rack to cool completely before slicing.

Source: Confections of a Foodie Bride

Teriyaki Bacon Burger

7 Dec

This burger has a lot of history in our house…you see, TGIFridays had a Teriyaki Bacon Burger that Hubster and I would go VERY often to eat. Sadly, it was a limited time meal and we were suddenly left without our beloved burger. But, that just gave us the perfect excuse to recreate it at home! I’ve made them once or twice before and friends, they are delicious!

So, let me rewind again. (sorry if I’m a little scatterbrained here!) Hubster and I have been training for the past several months. Lots and lots of hours of running all around our small town in the Texas summer heat and now in the cold winter weather. It’s been exhausting, but exhilarating. We ran a 5K in June, a Half Marathon in October, and I can proudly say that on Sunday, we completed the White Rock Marathon in Dallas…woohoo! (check out my medal!)

We both burned over 3,000 calories on this run. So, needless to say, we planned our “victory meal” wisely. Hubster was really craving a big juicy burger, so we turned to our favorite Teriyaki Bacon Burger on this special occasion. And it was good. So very very good.

Teriyaki Bacon Burger

4 hamburger patties (or any kind of patty you like)
4 hamburger buns
4 slices of Colby Jack Cheese
1 small can of pineapple rings
4 slices of bacon
Chow Mein noodles
Lettuce (any kind, I prefer romaine)
Cilantro (optional)
1/4 cup teriyaki sauce
2 Tbsp brown sugar
Corn Starch

Season both sides of hamburger patties with salt and pepper. Grill them to desired doneness. Top patties with a slice of cheese and let it melt. Grill the pineapple slices until done. Toast buns on grill if desired.

For the teriyaki sauce, combine the teriyaki sauce and brown sugar and warm in a small pot on the stovetop. Add a mixture of cornstarch and water (see box) to thicken sauce. Cook bacon in frying pan until done. Top the burger with pineapple, bacon, Chow Mein noodles, lettuce, and cilantro. Drizzle teriyaki sauce on top. Enjoy!

Source: A Beckster original, inspired by TGIFridays

Hawaiian Pulled Pork Sandwiches

17 Jul

Happy Saturday everyone, I hope yall are having a great weekend! I’ve been holding onto this recipe for a few months now and finally made it. It was worth the wait, but I wish I’d tried it sooner because it was delicious! A few months ago, when we were still living in Virginia, my husband saw this recipe on the Food Network and DVR’d it for me to check out. Needless to say my mouth was watering and I bookmarked it right away.

You can just prep this in the morning and let it sit in the slow cooker all day, then dish it up and enjoy a yummy dinner! I’ll also include some notes regarding little changes I made or issues I faced when prepping for this meal.

Hawaiian Pulled Pork Sandwiches

1 packet dry marinade rub*
1 teaspoon ground pepper
1 tablespoon paprika
2 1/2 pounds pork shoulder**
1/2 cup chicken broth
1/2 cup brown sugar
1/4 cup soy sauce
1 cup chili sauce***
3/4 cup pineapple juice
Handful of chopped carrots or baby carrots****
Hamburger buns

Hawaiian Sauce:
2 tablespoons canola oil
2 teaspoons garlic, minced
1 tablespoon ginger, minced

In small bowl, combine dry rub mix, paprika and pepper.

Coat the pork the with rub mixture, patting until all rub is used. Set aside.
In a bowl, whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside.
Put the carrots in the bottom of the slow cooker. Place the pork on top of the carrots and pour half of the sauce juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds. Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping.

Hawaiian Sauce:
In a medium pot, heat garlic over medium heat about 2 minutes. Add the remaining sauce mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.

Source: Adapted from

*For the dry rub, I used McCormick Grill Mates Hawaiian Luau. I found it at Kroger. I couldn’t find the Teriyaki rub the original recipe suggested but any similar flavor would be good.
** The original said to use 3 1/2 pounds, but for two people, 2 1/2 was plenty! The original also needed leftover pork for other recipes.
***Just FYI, chili sauce can be found right by the ketchup at the grocery store. It took me forever to find!
****The original said to use chopped onions and carrots, but I only had baby carrots. They worked great!