On particularly early weekend mornings, as Hubby heads out to check on the animals and do a round of feedings, I like to get in the kitchen and get creative. Breakfast being my favorite meal, I am particularly fond of whipping of new things and trying new recipes for our morning on the farm.

A few weeks back, Hubby had shown me a photo that crossed his timeline on Facebook and asked if we could try to make it, so I took advantage of the extra time and gave it a go.



Bacon and Egg Wrap Up Print Our Special twist on Breakfast Author: Eliza De La Portilla Ingredients 5-6 Slices of Bacon

4 Eggs

½ to 1 Cup of Grated Cheese

1½ to 2 Cups of Frozen Hash Browns

Salt and Pepper to taste Instructions In a sauce pan, coat with a bit of non-stick cooking spray or fat of your choice to keep the hash browns from sticking. Then spread out a layer of the frozen hash browns to cook and brown slowly. When the hash browns are browned to your liking, crack open the eggs and place in the pan. Mix the eggs into the hash browns, breaking the yoke. While the eggs cook through, lay out your bacon in overlapping stripes on a baking sheet. Once the egg is cooked through, add the cheese and allow to cool for a few minutes. Then spoon the warm mixture onto one side of the bacon, then roll into a roll. Position the roll at the center of the baking sheet and place in a preheated oven at 350 degrees for 20 minutes or until the bacon reaches your preferred crispiness. 3.4.3177

The first time we did this, I started with un-cooked bacon but have since learned you can precook the bacon to increase the crispiness of the outer wrap once it’s done.

It helps to have something like a Straight Icing Spatula to help keep the the limp bacon slices under control.

Final Verdict?

Hubby loved his surprise breakfast. He cut a thick slice and placed it between two slices of bread and ate it like a sandwich.

He always has been a sandwich guy!

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