Prep: 10 minutes Cook: 15 minutes
3 slices of bread
6 slices of bacon
shredded cheddar cheese
1. Preheat oven to 400 degrees F. Heat a skillet on medium-high heat. Add the bacon and cook for 4-5 minutes, so that it’s still flexible. Meanwhile, cut two circles out of each slice of bread.
2. Spray a muffin tin with cooking spray. Lay the slices of bread into the bottom of each cup. Wrap the bacon around the edge of each muffin cup. Sprinkle cheddar cheese on top of the bread slices. Crack the eggs, one at a time, into a shallow bowl and pour carefully into each muffin cup.
3. Bake for 10-15 minutes until the whites have set and the yolk is to your desired consistency.
4. Present to your tired and hungry fiance. Cook extra bacon. Eat extra bacon. Enjoy. Worry about your waist later.
Because you can bake and reheat as needed, baked oatmeal is a great optional for a satisfying weekday breakfast. If the weather ever cooperates, this is the ideal way to jump start a busy fall day.
2 1/2 cups Dinner at Eight Signature 9-grain breakfast cereal
1/4 – 1/3 cup sugar
1/4 cup candied ginger, diced
1 teaspoon baking powder
2 teaspoons ground cinnamon, plus more for top
big pinch ground cloves
1 teaspoon salt
2 cups milk
3 tablespoons butter, melted and cooled
2 large bananas
1 1/2 cups blackberries, or other fruit
Preheat the oven to 375 degrees. Butter an 8” square baking dish.
In a large bowl, combine the 9-grain cereal, sugar, ginger, baking powder, spices, and salt.
In a small bowl whisk together the milk, egg, and butter.
Slice the bananas into the prepared baking dish so that they cover the bottom. Cover bananas with a third of the berries. Spoon in the oat mixture, and then pour in the milk mixture. Press the remaining berries into the oats, and sprinkle top with cinnamon.
Bake for 35 – 45 minutes, until the mixture is bubbling vigorously and the edges are lightly browned. Remove from oven and cool for 10 minutes. Slice up and serve with a sprinkle of fresh berries.