How to Freshen Up Your Saturday Morning Breakfast

You’ve heard it a thousand times, “breakfast is the most important meal of the day!” But is it really? It may not scientifically be more important than the other meals we eat throughout our day, but I think we can all agree that breakfast can be the most exciting. Pancakes, scrambled eggs, sausage, bacon, hash browns, do I need to keep going? Breakfast is delicious, and I wanted to share two new and unique breakfast recipes for the whole family to try.

Sheet-Pan Bacon Egg Sandwiches for a Crowd

This ingenious method allows you to fry your bacon and cook more than a dozen eggs right on a sheet pan in the oven, eliminating all that time standing in front of the stove.

Ingredients

8 slices bacon (about 8 ounces), cut into ½ inch pieces
1 tablespoon vegetable oil
18 large eggs
½ cup half-and-half
3 scallions, thinly sliced
Kosher salt and freshly ground black pepper
2 plum tomatoes, seeded and diced
2 cups shredded sharp Cheddar
16 potato sandwich rolls, split
Hot sauce, for serving

Instructions

Preheat the oven to 350 degrees. Spread the bacon pieces in a single layer on an 18-by-13-inch sheet pan and drizzle with vegetable oil. Bake until crisp and lightly browned, about 15 minutes, stirring halfway through. Remove the pan from the oven but do not drain the fat or remove the bacon. Reduce the oven temperature to 300 degrees.
Meanwhile, whisk the eggs, half-and-half, scallions, 2 teaspoons salt and ¼ teaspoon pepper together in a large bowl. Redistribute the bacon evenly on the sheet pan, then pour the egg mixture over and top with tomatoes and cheese. Return the pan to the oven, being careful not to spill, and bake until the eggs are just set, about 25 minutes.
Let the eggs cool 5 minutes before cutting. Meanwhile, warm the buns in the oven on a separate baking sheet. Use a knife or pizza cutter to cut the eggs into 16 even portions and place them between the bun halves. Serve the sandwiches with hot sauce on the side.

Breakfast Burritos with Chorizo

Filling and flavorful, this breakfast burrito is packed with chorizo, eggs, hash browns and beans. When paired with a fiery tomatillo salsa, the grab-and-go breakfast is simply amazing.

Ingredients

2 medium tomatillos (about 4 ounces), husked and rinsed
1 jalapeno pepper (remove seeds for less heat)
1 small red onion, quartered
2 cups roughly chopped fresh cilantro (leaves and tender stems)
Juice of 1 lime
Kosher salt and freshly ground pepper
4 ounces dried chorizo, thinly sliced
3 ½ cups frozen shredded or diced hash brown potatoes (about 1 pound)
4 large eggs, lightly beaten
1 16-ounce can low-sodium refried beans
4 10-inch flour tortillas, warmed
1 cup shredded mozzarella cheese (about 4 ounces)

Instructions

Preheat the broiler. Put the tomatillos, jalapeno and red onion on a baking sheet and broil, turning once, until tender and charred in spots, about 10 minutes. Transfer the vegetables to a blender and add the cilantro, lime juice, ¼ cup water, ¾ teaspoon salt and a few grinds of pepper; puree until smooth.
Meanwhile, cook the chorizo in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, about 2 minutes. Remove to a large bowl with a slotted spoon. Add the potatoes to the drippings in the skillet; cover and cook, stirring halfway through, until golden brown and warmed through, 8 to 10 minutes. Add to the bowl with the chorizo and stir.
Add the eggs to the skillet and cook over medium heat, stirring, until scrambled, about 1 minute. Transfer to a bowl and cover. Wipe out the skillet and add the beans; warm through. Season with salt and pepper. Spread the beans in the center of each tortilla and top with the potatoes, chorizo, eggs and cheese. Fold the bottom edge of the tortilla over the filling, then fold in the sides and roll up. Serve with the tomatillo salsa.

Hopefully the recipes above have given you a little inspiration for the next time you want to make breakfast for the whole family. If you have a chance to try any of the mentioned recipes, let us know how it goes! With recipes like these, there’s no way you won’t be a breakfast MVP.