Tag: bacon

Overnight Breakfast Casserole
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This is by far my favorite holiday recipe.

This easy overnight breakfast casserole has lots of bacon and cheese in an easy strata style dish.

It’s perfect for brunch, holiday mornings, or lazy Sundays!

An Easy Overnight Breakfast Casserole

I have a hard time choosing between hashbrowns breakfast casserole and this one which my mom always made for Christmas morning!
- This overnight breakfast casserole recipe preps fast the night before and bakes fresh and delicious in the morning!
- This recipe reheats and freezes well for meals throughout the week.
- Think beyond breakfast; it makes a great lunch or dinner, too.
- Get a jumpstart on holiday meals, this recipe can be prepared up to 4 days ahead of time.
Ingredients in Overnight Breakfast Casserole
- Eggs – Use large eggs or a carton of liquid eggs and any milk.
- Bread – I use white sandwich bread, but you can use any leftover bread, dinner rolls, or hamburger buns!
- Bacon – This casserole tastes best if you cook and drain a pound of bacon but to keep it easy, real bacon bits, pre-cooked bacon, or ham are all great too.
- Vegetables – Bell peppers add flavor but you can add other veggies like cooked onions or mushrooms.
- Cheese – I love sharp cheddar cheese in this breakfast casserole; pre-shredded cheese works just fine in this recipe. You can replace it with Monterey Jack or a cheese blend.
How to Make Overnight Breakfast Casserole
1. For the custard, whisk eggs, milk, and seasonings.
2. Layer the bread and other ingredients in a baking dish.
3. Pour egg mixture over the top, cover, and refrigerate overnight.
4. In the morning, bake (per recipe below) until a knife in the center comes out clean.
Tip for Crispy Topping: Place the casserole under the broiler for about 3 minutes until the topping is golden brown and the cheese is bubbly.

Make Ahead for Best Results

This is a make-ahead breakfast casserole and needs to reset at least 3 hours to let the bread soak up the egg mixture. Once assembled, this casserole can be refrigerated for up to 48 hours before baking.

Freeze the casserole, either cooked or uncooked, for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.

Short on Time?
- Slice up cooked breakfast sausage links instead of frying bacon.
- Use frozen peppers and/or onions instead of dicing up fresh!
Need to bake it now? Toss the prepared bread cubes with the egg mixture (Step 2) and let it soak while you prepare the rest of the casserole. Then very gently layer half the soaked bread cubes on the bottom of the casserole dish, half the ingredients, more soaked bread cubes, and the remaining half. Bake as directed.

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Overnight Breakfast Casserole

Delicious overnight breakfast casserole is loaded with bacon, green onions, bell peppers, and cheese!

Prep Time 20 minutes

Cook Time 55 minutes

Chill Time 3 hours

Total Time 4 hours 15 minutes

Author Holly Nilsson

Cube bread and leave it out overnight or place in the oven at 300°F for about 10 minutes to dry slightly. (Do not brown or toast it).

In a large bowl, whisk together eggs, milk, mustard powder, salt, and pepper.

Grease a 9×13 baking dish. Layer half of the bread cubes in the prepared dish. Top with half of the bacon, green onions, red peppers and cheese. Repeat layers one more time.

Pour the egg custard mixture over top of the casserole, ensuring all of the bread is moistened. Cover and refrigerate for at least 3 hours or overnight.

Remove from fridge and let sit at room temperature while preheating the oven to 350°F.

Bake the casserole covered with foil for 45 to 55 minutes or until a knife inserted in the center comes out clean. (If you are baking 2 pans, increase cooking time to 60-80 minutes).

Store leftover breakfast casserole covered in the fridge for up to 4 days. Reheat in the oven or in the microwave until heated through.

Calories: 382 | Carbohydrates: 18g | Protein: 19g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 137mg | Sodium: 579mg | Potassium: 256mg | Fiber: 1g | Sugar: 5g | Vitamin A: 806IU | Vitamin C: 7mg | Calcium: 392mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Casserole

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 9, 2023
Caramelized Balsamic Glazed Brussels Sprouts – Simply Scratch
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Caramelized Balsamic Glazed Brussels Sprouts is a simple side dish loaded with flavor. Brussels sprouts caramelize in bacon fat and tossed with crispy bacon, sautéed onions, garlic and tangy balsamic glaze. Yields 6 in about 45 minutes.

There’s actually a great story behind this sprout recipe.

I have learned that there is a generation of folks who grew up eating steamed-to-death brussels sprouts, i.e. my parents. Sprouts so over-cooked beyond repair that when my parents were married, my mom promised my dad that she would never make them and my dad promised he would never eat them.

Fast forward: Christmas Eve 2012 and I’m making these Caramelized Balsamic Glazed Brussels Sprouts to go with dijon rosemary prime rib. Already aware of my dad’s dislike for sprouts so I made green beans too, just in case. We were standing in my kitchen when I turned to my dad and said: “C’mon dad… just try them! There’s bacon and onions and what doesn’t taste amazing where bacon is involved?”

And then I promised him he could throw away what was left on his plate into the garbage if he didn’t like them and my feelings wouldn’t be hurt a bit.

Well guess what? He agreed to it and he took a bite. You guys he actually liked them! In fact I think it’s safe to say he loved them. My dad even told his sister, my Aunt Kathy in Texas about them and then she emailed me for the recipe.

I honestly can’t believe that I got my dad, who probably hasn’t had a brussels sprout in ~~50 years~~ err a long time to try one and then he had a plateful! It took all I had to not do a happy dance right then and there.

To Make These Caramelized Balsamic Glazed Brussels sprouts You Will Need:
- bacon – For this recipe, I like to use thick-cut applewood smoked bacon.
- yellow onion – Adds a subtle sweet onion flavor.
- brussels sprouts – I try to find ones that are all pretty uniform in size.
- garlic (not pictured) – Adds distinct punchy flavor.
- kosher salt – Enhances the flavors in this recipe.
- freshly ground black pepper – This will add some subtle bite and flavor.
- balsamic glaze – Use homemade or store-bought.
- minced fresh parsley – For a pop of color and fresh herby flavor.
Start by lightly spraying a large 12-inch deep sided skillet (one that has a lid) with olive oil and add in the 4 strips thick-cut bacon that has been diced. Turn on the heat to medium and cook for 5 minutes.

Add 1 cup diced yellow onion to the bacon, stir and cook until the bacon is crispy and the onions are soft and translucent. Use a slotted spoon to transfer the bacon and onions to a plate, leaving the fat in the pan.

While the bacon crisps and the onions soften, trim the ends off of a pound and a half of fresh brussles sprouts and cut in half.

Place the first layer of brussels sprout halves cut-side down into the fat in the pan before adding in the rest. This is why a big skillet helps, because there’s more surface area to caramelize the sprouts.

Once the brussels are all in, cover and let the steam start to soften the sprouts for about 8 to 10 minutes.

After 5-8 minutes, stir and appreciate the golden underside of those sprouts!

Gorgeous!

Add the bacon and onions back in along with 2 cloves minced fresh garlic. Season with a few pinches of kosher salt and lots of black pepper.

Stir to combine. Continue to cook the sprouts until they are fork tender yet still firm.

Remember, nobody likes soggy sprouts… nobody.

Lastly, drizzle in about two tablespoons of reduced balsamic or balsamic glaze and toss to combine.

Everything should be nicely coated in that tangy glaze.

Serve on a platter with a sprinkle of minced fresh parsley.

That’s it! A simple side dish packed full with flavor and dreamy bacon. You guys are gonna love these Caramelized Balsamic Glazed Brussels Sprouts! And I can guarantee these will turn any sprout-hater into a brussels sprout lover!

Enjoy! And if you give this Caramelized Balsamic Glazed Brussels Sprouts recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings

Caramelized Balsamic Glazed Brussels Sprouts

Caramelized Balsamic Glazed Brussels Sprouts is a simple side dish loaded with flavor. Brussels sprouts caramelize in bacon fat and tossed with crispy bacon, sautéed onions, garlic and tangy balsamic glaze. Yields 6 servings.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

olive oil spray

4 slices thick-cut applewood bacon, diced

1 cup diced yellow onion

1½ pounds brussels sprouts, trimmed and halved

2 cloves garlic, minced

kosher salt, to taste

freshly ground black pepper, to taste

2 tablespoons balsamic glaze

1 tablespoon minced parsley, for serving

Spray a large 12-inch deep sided skillet with olive oil. Add in the diced bacon and heat over medium heat. Stir and cook the bacon for 5 minutes.

Add in the chopped onion, stir and cook until the bacon is crispy and the onions are soft and translucent and the edges are golden.

Use a slotted spoon to transfer the bacon and onions to a paper towel lined plate, leaving the bacon fat still in the skillet.

In a single layer place the halved brussels sprouts, cut-side down in the skillet before adding the rest. Cover and allow the steam to help to cook the sprouts. Let the brussels sprouts cook for 5-8 minutes this way before stirring.

Add the bacon and onions back into the skillet with the minced garlic. Stir and continue to cook the sprouts until fork tender but not too soft. Season with a little bit of kosher salt and a lot of black pepper, to taste.

Drizzle in the balsamic glaze, stir and serve hot with a sprinkle of minced parsley.

Serving: 1g, Calories: 131kcal, Carbohydrates: 16g, Protein: 6g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 10mg, Sodium: 127mg, Potassium: 517mg, Fiber: 5g, Sugar: 5g, Vitamin A: 917IU, Vitamin C: 100mg, Calcium: 57mg, Iron: 2mg

Author: Laurie McNamara

Course: Side Dishes

Cuisine: American
This post may contain affiliate links.

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Laurie McNamara

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November 30, 2023
Creamy Potato Soup
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This creamy potato soup recipe is a cozy meal that’s easy to make!

Filling, flavorful, and easy to make, creamy potato soup uses ingredients you likely have on hand to make a quick and creamy soup.
Cozy and Creamy Potato Soup!

Budget-friendly and hearty, this soup is a great meal for lunch or dinner.

Simple and ready in minutes with potatoes and other ingredients I always have on hand (like onion, flour, milk, and broth).

Potato soup is a great way to use up leftover meat and veggies.

Make it in advance and serve it all week!

This is the perfect potluck soup, keep it warm in a crockpot or slow cooker.
Ingredients for Potato Soup

Potatoes – Any spuds will do, but Yukon gold or red potatoes have a creamier texture and make the best soup. Leave some of the skin on for a rustic look and a bit of extra fiber!

Russet potatoes can be used but they tend to be a bit more grainy in texture and will slightly change the buttery consistency of the soup. Be sure to peel russets as the skin is tough.

Bacon – Fry it fresh in this recipe instead of using packaged bacon bits. Bacon grease will add a great smoky flavor to the onions!

Dairy – Skip the heavy cream, potatoes add great texture to this soup so just a little milk and chicken broth is all that’s needed. Sour cream adds a bit of tangy flavor (Greek yogurt can be substituted).

Add-Ins – Stir these in or let everyone add their own. Try cooked shredded chicken, cheddar cheese, a Mexican cheese blend, chives or green onions, diced ham, cooked ground Italian sausage, or a bag of mixed vegetables.
How to Make Creamy Potato Soup

Cook bacon: Crisp the bacon in a dutch oven or large saucepan. Set aside.

Cook onions: Cook the onions in the bacon fat per the recipe below.

Simmer Potatoes: Add the liquid whisking until smooth. Stir in potatoes and simmer until fork tender.

Mash or Blend: Mash potatoes in the pot until the soup is creamy (or leave some chunks intact). You can blend it with an immersion blender if you’d like a smoother soup.

Season: Stir in cheese, sour cream, chives, & bacon pieces.
Pro Tips for Potato Soup

Red potatoes or Yukon gold will give the best texture to this soup.

To thicken the soup further, make a slurry by combining a 1:1 ratio of cold water and cornstarch in a bowl. Mix well and slowly add to the pot of simmering soup while whisking to reach the desired consistency.

Soups with dairy don’t freeze well as they can change consistency. If you do freeze this soup, freeze it before adding the extra sour cream. Reheat slowly over medium-low heat so as to not curdle the milk.

Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days.
More Cozy Soups We Love

Did your family love this Creamy Potato Soup? Leave a rating and a comment below!
5 from 55 votes↑ Click stars to rate now!
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Creamy Potato Soup

This creamy and cozy potato soup is comfort food in a bowl!

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Cook bacon in a soup pot over medium heat until crispy and browned. Strain the bacon onto a paper towel-lined plate. Leave the bacon fat in the pot.

Add the onions and cook until they start to soften, about 5 minutes. Add garlic and cook for another minute until fragrant.

Sprinkle in the flour and whisk to combine. The mixture will be thick.

Slowly whisk in chicken stock and milk until the mixture is smooth and no lumps remain.

Add in the potatoes and lower the heat to medium-low. Let the potatoes gently cook, stirring occasionally until soft. Ensure the mixture doesn’t boil as the milk can burn.

When the potatoes are soft, use a potato masher to gently mash some of the potatoes to create a creamy consistency.

Stir in the shredded cheese, sour cream, chives, and crispy bacon. Taste and season with the desired amount of kosher salt and pepper.

Uncooked bacon is best in this recipe. If using pre-cooked bacon, cook the onions in salted butter.
Yukon gold potatoes are another great choice in this recipe. Russet potatoes have a more grainy texture and will change the consistency of the soup slightly.
You can mash the potatoes or slightly blend some of it with an immersion blender to get a creamy texture.
Store potato soup in a covered container in the fridge for up to 3-4 days. Reheat on the stovetop or in the microwave.

Calories: 484.87 | Carbohydrates: 55.69g | Protein: 20.02g | Fat: 20.88g | Saturated Fat: 12.03g | Cholesterol: 60.41mg | Sodium: 464.61mg | Potassium: 1419.29mg | Fiber: 4.36g | Sugar: 12.64g | Vitamin A: 784.52IU | Vitamin C: 23.41mg | Calcium: 408.04mg | Iron: 2.56mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Main Course, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 25, 2023
Supermom In Training: My back to school tricks

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I can’t believe school is here (cue: happy dance!). It can never hurt to have some tricks from a mom who not only scours parenting boards for hacks but Pinterest too, so here are a few of my back to school tricks.

Start early. If you haven’t started your school supply shopping, now is the time. You’ll need the extra days to track down that illusive “fish notebook,” and you don’t want to be turning Walmart upside-down the day before school starts. Plus you’ll give yourself time to take advantage of all the sales that will inevitably happen from now until school time.

Shop online and in-person. Get what you can online now (you can still receive everything on time if you place your order today) and then fill in the holes with in-person shopping.

Buy ready-made labels. Yes, they cost a bit of money, but it’s a worthwhile investment when every single individual school supply down to pencils and markers have to be labeled (and even more so if you have multiple children).

Cook ahead. I already have a list of things I want to prepare now and then freeze for quick dinners and easy lunches and snacks. For example, I always make a huge pot of meat sauce that I freeze in ziplock bags, as well as chilli or soups and stews. My bean has also requested banana bread, bacon and cheddar muffins, and chocolate chip muffins. Lunch meat and cooked breakfast meats (bacon, ham, sauasage) also freezes beautifully.

Meal plan. I promise: if you take the time to do a bit of weekly meal planning every Sunday, your week will be much more streamlined. You can buy a simple dry-erase board and hang it in your kitchen for weekly meal menus so there’s no guesswork once the busy week is underway. Heck- you can even use your fridge door as a makeshift dry-erase board and write right on it!

Get organized now. Where will backpacks and lunch bags get stored after school? Get those designated hooks up now. Is the Tupperware cupboard a mess? Now is the time to get that in tiptop shape and take an inventory of what you have and what you need.

A full-time work-from-home mom, Jennifer Cox (our “Supermom in Training”) loves dabbling in healthy cooking, craft projects, family outings, and more, sharing with readers everything she knows about being an (almost) superhero mommy.

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August 29, 2023
Loaded Tater Tot Nachos
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Tater Tot Nachos have crispy Tater Tots smothered in melted cheddar cheese and bacon. This delicious snack, inspired by a dish at one of my all time favorite restaurants, takes just minutes to prepare and everyone LOVES it.

One of the coolest parts about blogging is getting together with other bloggers to learn from one another. We had a recent get together in Orlando, Florida which, of course, meant visiting Universal Studios!

We were so thankful that Universal not only sponsored our retreat but also gave us park passes to experience Universal Studios and all of the amazing restaurants and attractions (and inspired the yummy Tater Tot Nachos recipe below)!

Of course we had to find the best places to eat including my favorite, The Toothsome Chocolate Emporium. The atmosphere is a fun steampunk theme and they even have a shop (where I absolutely HAD to buy Cookies & Cream Cotton Candy and Key Lime Pie Cotton Candy)!

The Toothsome Chocolate Emporium & Savory Feast Kitchen at Universal CityWalk is my personal favorite!

I usually pick dinner over dessert but the Toothsome Chocolate Emporium had the best of both worlds with some truly delicious meals and the most amazing artisan milkshakes! We enjoyed a lot of great appetizers including Philly Cheesesteak Egg Rolls (and chocolate bread)!

One appetizer in particular totally won me over that night… the Totchos. Totchos are basically Tater Tots Nachos loaded up with cheese and I honestly couldn’t stop eating them. They were the inspiration for the recipe below!

When you visit Toothsome you definitely need to order one of their artisan milkshakes! I capped the night off with this insanely crazy Strawberry Cheesecake Milkshake… and yes that’s a big ol’ hunk of cheesecake right on top!

Ok, back to the Tater Tot Nachos! I knew I’d have to create my own version as soon as I got home and let me just say this will be a go-to snack from now on! Not only is it incredibly simple to prepare, everyone in my family completely raved about them (I barely got a chance to snap a couple of photos)!

I love the combo of potato, bacon, cheese and tomato. You can top these with anything you like including olives, jalapenos and cilantro.

Crispy Tater Tots are loaded with cheese & bacon and baked until hot and bubbly. Just before serving, they’re topped with sliced green onion, chopped tomatoes and fresh sour cream. This is one snack everyone can agree on!
5 from 30 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Loaded Tater Tot Nachos

Tater Tot Nachos have crispy Tater Tots smothered in melted cheddar cheese and bacon. This delicious snack, inspired by a dish at one of my all time favorite restaurants, takes just minutes to prepare and everyone LOVES it

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Cook ModePrevent your screen from going dark

Preheat oven to 450°F.

Line a large baking pan with parchment paper. Place Tater Tots in a single layer and bake 20 minutes turning after 10 minutes.

Top with bacon, sausage and cheddar cheese. Bake an additional 5 minutes or until cheese is melted and bubbly.

Remove from the oven and top with tomatoes, green onions and sour cream. Serve immediately.

Calories: 640 | Carbohydrates: 41g | Protein: 20g | Fat: 44g | Saturated Fat: 18g | Cholesterol: 80mg | Sodium: 1276mg | Potassium: 663mg | Fiber: 3g | Sugar: 1g | Vitamin A: 785IU | Vitamin C: 16.4mg | Calcium: 321mg | Iron: 1.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Side Dish, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
We stayed at Universal’s Cabana Bay Beach Resort. It was a great location and the rooms were comfortable with a fun bright retro decor. The location was ideal with shuttles always ready to run you to the parks! Cabana Bay Resort had so many awesome amenities for families including beautiful pools with a lazy river and a Starbucks for parents!

Universal’s Cabana Bay Beach Resort was a wonderfully comfortable hotel with a great location and amenities that made it fun for the whole family!

During the days while we were working, we actually ate most of our meals at the Bayliner Diner right in the hotel. It was a perfect place to grab a quick meal with tons of choices including hot sandwiches, burgers, pizza, and a beautiful fresh salad bar loaded with fruits and berries in the morning and fresh ingredients to make your own salads in the afternoon.

Universal CityWalk… a walking street filled with shops and restaurants and lots of amazing places to eat! If you’ve never been, it’s one of my absolute favorite places! You’re going to want to put Universal CityWalk on your list of places you must visit and while you’re there definitely check out Cabana Bay if you’re looking for a great place to stay with your family! Everything about this trip was amazing from the accommodation to the service and the food we enjoyed! I’m already counting the minutes until I get to go back.. and I’ll definitely be taking my family with me next time!

A special thank you to our friends at Universal for hosting our stay, providing several of our meals and our park tickets allowing us to experience all that Universal had to offer and thank you to our friends at Kia for supplying us with a sweet ride and thank you to Squatty Potty for additionally sponsoring our retreat. Working with brands I love helps me to continue bringing you the recipes you love!
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Holly Nilsson

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May 29, 2017