Easy Breakfast Ideas With Bacon (Printer-Friendly)

Enjoy a variety of simple bacon breakfasts with sweet and savory options for busy mornings or easy brunches.

# What You’ll Need to Cook:

→ Cheesy Bacon and Egg Hash

01 - 680 g Russet potatoes, diced (approx. 4 medium potatoes)
02 - 200 g bacon, diced
03 - 4 large eggs
04 - 60 ml shredded mozzarella or cheddar cheese

→ Savory Pancakes with Bacon

05 - 125 g all-purpose flour
06 - 25 g granulated sugar
07 - 6 g baking powder
08 - 2 g baking soda
09 - 2 g coarse salt
10 - 310 ml buttermilk
11 - 30 g unsalted butter, melted
12 - 1 large egg
13 - 8 slices bacon, cooked and crumbled

→ Bacon Cheddar Waffles

14 - 240 g all-purpose flour
15 - 7 g baking powder
16 - 2 g salt
17 - 350 ml milk
18 - 60 g unsalted butter, melted
19 - 2 large eggs
20 - 100 g cheddar cheese, shredded
21 - 100 g bacon, cooked and chopped

→ Maple Bacon Cinnamon Rolls

22 - 350 g bread flour
23 - 60 g granulated sugar
24 - 7 g instant yeast
25 - 2 g salt
26 - 180 ml warm milk
27 - 50 g unsalted butter, melted
28 - 1 large egg
29 - 80 g cooked bacon, crumbled
30 - 120 g brown sugar (filling)
31 - 10 g ground cinnamon (filling)
32 - 60 g unsalted butter, softened (filling)
33 - 80 ml maple syrup (glaze)
34 - 80 g icing sugar (glaze)

→ Bacon Cheddar Muffins

35 - 250 g all-purpose flour
36 - 10 g baking powder
37 - 4 g salt
38 - 200 ml milk
39 - 2 large eggs
40 - 70 g unsalted butter, melted
41 - 100 g cheddar cheese, grated
42 - 80 g bacon, cooked and chopped

→ Bacon Egg Cups

43 - 6 slices bacon
44 - 6 large eggs
45 - 30 g cheddar cheese, grated (optional)

→ Brioche Breakfast Toast

46 - 2 brioche buns
47 - 4 slices bacon
48 - 2 eggs
49 - 30 ml chipotle aioli

→ Bacon, Egg, and Potato Breakfast Skillet

50 - 500 g potatoes, cubed
51 - 150 g bacon, chopped
52 - 100 g cheddar cheese, shredded
53 - 4 eggs
54 - Salt, to taste
55 - Black pepper, to taste

→ Ukrainian Breakfast Potatoes

56 - 500 g potatoes, cubed
57 - 100 g bacon, chopped
58 - 1 onion, diced

→ Mexican-Style Sausage, Bacon, and Eggs

59 - 100 g chorizo sausage
60 - 80 g bacon, cooked and chopped
61 - 4 eggs
62 - 40 g queso fresco, crumbled

# Steps to Prepare:

01 - Heat a large skillet over medium heat, add diced bacon and cook until crisp. Remove most of the rendered fat, leaving enough to coat the skillet. Add diced potatoes and cook undisturbed until golden and crispy.
02 - Create wells in the pan among the potatoes and bacon. Carefully crack eggs into the wells. Sprinkle with cheese. Cover the skillet and cook until the eggs are set to your preference.
03 - In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine buttermilk, melted butter, and the egg. Mix wet ingredients into the dry, then fold in crumbled cooked bacon.
04 - Preheat a non-stick pan over medium heat. Pour batter onto the pan, forming pancakes. Cook until bubbles surface, flip, then cook until golden brown. Serve warm.
05 - Whisk together flour, baking powder, salt, and sugar. In a separate bowl, beat eggs with milk and melted butter, then stir wet into dry ingredients. Fold in cheddar and bacon.
06 - Preheat the waffle iron. Pour batter into the iron and cook until crisp and golden. Remove and serve immediately.
07 - Combine flour, sugar, yeast, and salt in a mixing bowl. Add warm milk, melted butter, and egg. Mix to form a dough and knead until smooth. Allow to rise until doubled.
08 - Roll dough into a rectangle. Spread with softened butter, sprinkle with brown sugar and cinnamon, then scatter crumbled bacon. Roll up tightly, slice, arrange in a baking dish, and allow to rise again.
09 - Bake rolls in a preheated oven at 180°C until golden brown. Mix maple syrup and icing sugar for the glaze. Drizzle over warm rolls before serving.
10 - Preheat oven to 180°C. In a bowl, whisk together flour, baking powder, and salt. In another bowl, whisk milk, eggs, and melted butter. Combine wet and dry ingredients, then fold in cheese and chopped bacon.
11 - Spoon batter into lined muffin tins and bake for 18-20 minutes or until golden and cooked through. Cool slightly before serving.
12 - Preheat oven to 200°C. Line muffin tin cups with bacon to form a nest. Crack an egg into each cup, sprinkle with cheese if desired. Bake until eggs are set.
13 - Toast brioche buns. Top with crispy bacon, a freshly fried or poached egg, and a generous spoonful of chipotle aioli.
14 - Cook bacon in a skillet until crisp. Remove and set aside. In the bacon fat, cook cubed potatoes until crispy. Return bacon to skillet, add cheese, crack eggs over mixture, cover, and cook until eggs reach desired doneness. Season with salt and pepper.
15 - In a large skillet, cook chopped bacon until fat renders, add potatoes and onions, sauté until potatoes are golden brown and cooked through.
16 - Cook chorizo in a skillet over medium heat. Add bacon and stir until both are crisp. Push to the side, scramble eggs in remaining fat, then mix with meats and sprinkle with queso fresco before serving.

# Extra Cooking Tips:

01 - For crispier potatoes, avoid stirring them too frequently while cooking in the skillet.
02 - Eggs can be cooked to preference, from runny yolks to fully set.
03 - Cooked bacon can be prepared in advance and refrigerated for up to three days for quick breakfasts.

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