FARMERS BREAKFAST
Steps:
- In a cast-iron or other heavy skillet, cook bacon until crisp. Remove to paper towels to drain. In drippings, saute onion and potatoes until potatoes are browned, about 5 minutes. Push potato mixture from center to sides of pan. Pour eggs into center; cook and stir gently until eggs are set and cooked to desired doneness. Stir to combine eggs and potato mixture., Season with salt and pepper. Sprinkle with cheese and bacon; let stand until cheese melts.
Nutrition Facts : Calories 464 calories, Fat 29g fat (11g saturated fat), Cholesterol 321mg cholesterol, Sodium 487mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 21g protein.
OLD FARMER'S BREAKFAST
This was a staple at our house when I was growing up. My dad is a farmer and he always had to have a big hot breakfast. This is so simple and delicious. It pairs well with sausage or bacon too. My dad always had to have meat with his breakfast as well.
Provided by Kim Kelemen
Categories Other Breakfast
Number Of Ingredients 5
Steps:
- 1. you can mix up 2 boxes of jiffy and bake according to the directions, or you can make homemade cornbread, which ever you perfer. Cut cornbread into squares.
- 2. Fix your eggs however you like. I cook mine in a little butter.
- 3. on your plate, cut the cornbread square in half, drizzle pancake syrup over cornbread and top with applesauce. Add the eggs to the side and your done.
FARMER'S BREAKFAST
My grandmother used to make this for my granddad. She always believed in hearty breakfasts. I only make this about once a year because it is not very healthy but nonetheless, it is delicious.
Provided by ratherbeswimmin
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Fry bacon in a medium skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet.
- Set bacon aside to drain on papertowels.
- Add green pepper, onion, and potatoes to skillet; cook over medium heat for about 5 minutes or until the potatoes are browned.
- Sprinkle cheese over potatoes, and stir until cheese melts.
- Pour eggs into skillet; cook over low heat, stirring gently, until done.
- Season to taste with salt and pepper.
- Sprinkle with bacon, and serve immediately.
FARMER'S BREAKFAST
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h10m
Yield 1 serving
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Brush the ham lightly with honey, then fry it until the texture is firm, about 1 1/2 minutes per side. Remove from the skillet.
- Next, fry the sausage and bacon together. The sausage is ready when browned nicely, about 3 minutes per side; the bacon is cooked when crisp, 7 to 10 minutes per side. Remove from the skillet. Pour out the excess grease but do not wipe out the skillet.
- Add the second tablespoon of butter to the skillet and heat until melted. Crack the eggs into the skillet and fry for 2 minutes, sprinkling on some salt and pepper. Flip the eggs and cook them for another 45 seconds.
- Serve the eggs, sausage, bacon and ham on a platter, plus a pile of Crispy Bits Breakfast Potatoes.
- Bring salted water to a boil in a medium pot. Add the potatoes and boil until nearly fork-tender (but not falling apart), about 15 minutes. Drain and allow to dry thoroughly, then cut into wedges.
- Heat the olive oil with the butter over medium-high heat in a skillet. Add the potatoes, sprinkle on some salt and pepper and pan-fry until golden brown and crisp, 10 to 15 minutes.
HEARTY GERMAN FARMER'S BREAKFAST (BAUERNFRUHSTUCK)
Great hearty rib-sticking meal for breakfast, lunch or supper! Very popular in my household. This is a versatile one-pan recipe-- you can sub or add ingredients as desired-- try ham, mushrooms, tomatoes, or chives. (Note: For an equally delicious simplified version of Bauernfruhstuck using frozen Potatoes O'Brien, please see my recipe #278230). Delicious! P.S. Any leftovers you have make a wonderful breakfast the next day--reheat a few seconds in the microwave (although I've been known to eat this cold), and serve with toast or stuff into a flour tortilla for a quick breakfast on-the-go.
Provided by BecR2400
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet over low heat, cook bacon until crisp. Remove to paper towel. Reserve 2 tablespoons drippings; add potatoes, green pepper, onion, salt and pepper. Cook and stir over medium heat until the potatoes are golden brown.
- Stir in eggs and milk, and cook and stir until eggs are almost set, about 2 minutes.
- Reduce heat to low. Add cheese and bacon, stirring gently until heated through and eggs are set.
- Serve immediately.
- Leftovers are tasty the following day. Good wrapped in a flour tortilla for a breakfast burrito, breakfast on the go.
- Serves 4 to 6.
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18 CLASSIC BREAKFAST DISHES WE NO LONGER EAT
From eatthis.com
- Milk Toast. Once upon a time, this comfort food, made with toasted bread, warm milk, butter, and sugar was a breakfast favorite. It was also an easy morning treat—the bread was toasted, the milk warmed in a saucepan (sometimes with raisins and spices) and then poured over the toast.
- Spam and Eggs. Spam became a household name during World War II, intended to mimic meat which was rationed during the war. Affordable, it was labeled as "pork, with ham meat added" along with some salt, water, modified potato starch and a preservative.
- Johnnycakes. This fried cornmeal flatbread dish dates to the Native Americans. The recipe, published in the 1909 New England Cook Book, was easy: It featured cornmeal, boiled water and salt, and the end result resembled pancakes.
- Hoecakes. You may also be familiar with "hoecakes," which use a similar recipe to Johnnycakes. However, the main difference lies in the original method of preparation: Hoecakes were likely baked on a large iron hoe over a fire.
- Dippy Eggs. While they're still pretty popular in Great Britain, if you lived on this side of the pond—especially in Maryland, Pennsylvania, or Pittsburgh—you may have had the whimsically-named dish back in the day.
- Cinnamon Toast. Another kiddie-favorite breakfast comfort food, this dish was all about toast, butter, and cinnamon sugar. The toast was sometimes cut into fun-loving shapes or the crusts were cut off, but it was really all about the warm, buttery, cinnamon-sugar topping that tugged at hearts.
- Popovers. Think "Yorkshire pudding," and you've kinda got a popover. It's similar to the pudding in that it is light, hollow and eggy and was especially popular in New England.
- Maypo. This instant oatmeal, flavored with maple, was an instant success when it showed up on the breakfast scene in the early 1950s. It was a novelty, and if you didn't actually eat it, boomers probably remember the catchy marketing jingle, "I want my Maypo."
- Wheatena. New York City is where this hot toasted wheat cereal was born in 1879, specifically in a neighborhood bakery on Mulberry Street, or so it is believed.
- Cream of Wheat. A farina type of wheat (of course) this was another porridge breakfast comfort food. Made with hot milk and often with maple syrup, maybe a little salt, it was a hug in a bowl on winter mornings.
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