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Breakfast Burger

with an Egg, Beef Bacon & Hash Browns

Cook Time 25 Minutes

Servings 4

  • 8 slices beef bacon, we love Certified Piedmontese
  • 4 Certified Piedmontese burger patties
  • Kosher salt, for seasoning
  • 4 frozen hashbrown patties
  • 8 slices American cheese
  • 4 large eggs
  • Salt Pepper + Three Chiles Seasoning blend
  • 4 burger buns
  • Sriracha mayo

Heat a large skillet or griddle over medium high heat. Cook the beef bacon until crisp, about 4 minutes per side. Add the hash browns to hot griddle and cook for 4 minutes on the first side before flipping and covering, cooking an additional 5 minutes or until the hash brown patty is cooked through. Set aside.

 

Add the burger patties and season with kosher salt. Cook until the first side is caramelized and the edges are browning, flip and cook for 3 to 4 minutes more. Add 2 slices of American cheese to each patty and cook until melted.

 

Finally, cook the eggs to your liking, we like an over easy egg with a runny yolk for extra sauce. Before building the burgers, toast the buns on the griddle.

 

Build the burgers by adding the Sriracha mayo to each bun, topping with a burger, beef bacon, and finally an egg. Top with the burger lid and enjoy hot.

 
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Breakfast Burger with Beef Bacon, Egg and Hash Brown

Breakfast Burger with an Egg, Beef Bacon & Hash Browns

Author Mark & Fey
Print Pin
Course Breakfast, Dinner, Lunch
Keyword Beef, Beef bacon, Burger, Eggs, Piedmontese
Cook Time 25 minutes
Servings 4

Ingredients

  • 8 slices beef bacon we love Certified Piedmontese
  • 4 Certified Piedmontese burger patties
  • Kosher salt for seasoning
  • 4 frozen hashbrown patties
  • 8 slices American cheese
  • 4 large eggs
  • Salt Pepper + Three Chiles Seasoning blend
  • 4 burger buns
  • Sriracha mayo

Instructions

  • Heat a large skillet or griddle over medium high heat. Cook the beef bacon until crisp, about 4 minutes per side. Add the hash browns to hot griddle and cook for 4 minutes on the first side before flipping and covering, cooking an additional 5 minutes or until the hash brown patty is cooked through. Set aside.
  • Add the burger patties and season with kosher salt. Cook until the first side is caramelized and the edges are browning, flip and cook for 3 to 4 minutes more. Add 2 slices of American cheese to each patty and cook until melted.
  • Finally, cook the eggs to your liking, we like an over easy egg with a runny yolk for extra sauce. Before building the burgers, toast the buns on the griddle.
  • Build the burgers by adding the Sriracha mayo to each bun, topping with a burger, beef bacon, and finally an egg. Top with the burger lid and enjoy hot.
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Breakfast Chorizo Tacos

with an Egg, Beef Bacon & Hash Browns

Cook Time 25 Minutes

Servings 4

  • 8 slices beef bacon, we love Certified Piedmontese
  • 4 Certified Piedmontese burger patties
  • Kosher salt, for seasoning
  • 4 frozen hashbrown patties
  • 8 slices American cheese
  • 4 large eggs
  • Salt Pepper + Three Chiles Seasoning blend
  • 4 burger buns
  • Sriracha mayo

Heat a large skillet or griddle over medium high heat. Cook the beef bacon until crisp, about 4 minutes per side. Add the hash browns to hot griddle and cook for 4 minutes on the first side before flipping and covering, cooking an additional 5 minutes or until the hash brown patty is cooked through. Set aside.

 

Add the burger patties and season with kosher salt. Cook until the first side is caramelized and the edges are browning, flip and cook for 3 to 4 minutes more. Add 2 slices of American cheese to each patty and cook until melted.

 

Finally, cook the eggs to your liking, we like an over easy egg with a runny yolk for extra sauce. Before building the burgers, toast the buns on the griddle.

 

Build the burgers by adding the Sriracha mayo to each bun, topping with a burger, beef bacon, and finally an egg. Top with the burger lid and enjoy hot.

 
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Sausage, Onion and Rice Breakfast Chorizo Tacos with Ninja Speedi

Author Mark & Fey
Print Pin
Course Breakfast
Keyword Eggs, Ninja, Pork, rice, sausage, Speedi, tortillas

Ingredients

  • 1 large onion sliced
  • 4 chorizo sausages
  • 1 cup rice
  • 6 large eggs
  • 1 tablespoon butter
  • 1/2 cup shredded cheddar cheese
  • 8 small flour tortillas
  • Hot sauce optional for serving
  • Crumbled cojita cheese optional for serving

Instructions

  • Today we’re using the Ninja Speedi to cook sausage, onions, and rice all at once for epic breakfast tacos! Start by adding the sausage and onions to the Speedi’s upper tray. Combine the rice with 2 cups of water in the bottom of the Ninja Speedi.
  • Close the lid and flip the SmartSwitch™ to RAPID COOKER. Select SPEEDI MEALS, set temperature to 375°F, and set time for 10 to 15 minutes. Press START/STOP to begin cooking. The Speedi will steam for approximately 10 minutes before crisping.
  • While that cooks, scramble some eggs. Whisk together the eggs with a hefty pin of kosher salt. Heat a large non-stick skillet over medium and add the eggs. Stir in the butter to emulsify. Add the cheese right at the end of cooking. Char the tortillas over the flame of the medium high burner.
  • When the Speedi is done, slice the sausages and fluff the rice. Build the tacos by adding rice to each tortilla, topping with eggs, sausage, onions, hot sauce and cotija.
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Cinnamon Roll Breakfast Sandwiches

with an Egg, Beef Bacon & Hash Browns

Cook Time 25 Minutes

Servings 4

  • 8 slices beef bacon, we love Certified Piedmontese
  • 4 Certified Piedmontese burger patties
  • Kosher salt, for seasoning
  • 4 frozen hashbrown patties
  • 8 slices American cheese
  • 4 large eggs
  • Salt Pepper + Three Chiles Seasoning blend
  • 4 burger buns
  • Sriracha mayo

Heat a large skillet or griddle over medium high heat. Cook the beef bacon until crisp, about 4 minutes per side. Add the hash browns to hot griddle and cook for 4 minutes on the first side before flipping and covering, cooking an additional 5 minutes or until the hash brown patty is cooked through. Set aside.

 

Add the burger patties and season with kosher salt. Cook until the first side is caramelized and the edges are browning, flip and cook for 3 to 4 minutes more. Add 2 slices of American cheese to each patty and cook until melted.

 

Finally, cook the eggs to your liking, we like an over easy egg with a runny yolk for extra sauce. Before building the burgers, toast the buns on the griddle.

 

Build the burgers by adding the Sriracha mayo to each bun, topping with a burger, beef bacon, and finally an egg. Top with the burger lid and enjoy hot.

 
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Pillsbury Cinnamon Roll Breakfast Sandwiches

Author Mark & Fey
Print Pin
Course Breakfast
Keyword Eggs, Pork, Sandwiches, sausage
Cook Time 20 minutes
Servings 5

Ingredients

  • 1 pound bulk sausage
  • 2 tablespoons brown sugar
  • 1 tablespoons dried rubbed sage
  • 1 teaspoon freshly ground black pepper
  • Kosher salt for seasoning
  • 2 17.5 ounce packages Pillsbury Grands Cinnamon Rolls, 10 cinnamon rolls each
  • 10 large eggs
  • 10 slices sharp cheddar cheese

Instructions

  • Combine the sausage, brown sugar, sage, pepper, and a heavy pinch of salt in a bowl. Work the spices into the sausage and then divide the mixture into 5 portions. Press the portion into super thin patties on squares of parchment paper. Pop open the cinnamon rolls and have these standing by.
  • Heat a large griddle or skillet over medium high heat. When the griddle is hot add the sausage (parchment side up) and press down like a smash burger. After 2-3 minutes when the sausage is brown, remove the parchment paper and flip the sausage. Cook an additional 2-3 minutes until browned. Remove from the griddle to a plate to keep warm.
  • Press each cinnamon roll into the hot griddle and cook for 3-4 minutes per side. Remove from the griddle.
  • Add a little oil to the griddle and crack two eggs together, you may need to work in batches. When the white is just set, break the yolks and add a slice of cheese to each set of cheese. Cover and cook for 1-2 minutes more.
  • Build the sandwiches by swiping one cinnamon roll with the prepared icing topping with a sausage patty and a fried egg. Top with an additional cinnamon roll and eat immediately.
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Belgian Waffle Breakfast Sliders

with an Egg, Beef Bacon & Hash Browns

Cook Time 25 Minutes

Servings 4

  • 8 slices beef bacon, we love Certified Piedmontese
  • 4 Certified Piedmontese burger patties
  • Kosher salt, for seasoning
  • 4 frozen hashbrown patties
  • 8 slices American cheese
  • 4 large eggs
  • Salt Pepper + Three Chiles Seasoning blend
  • 4 burger buns
  • Sriracha mayo

Heat a large skillet or griddle over medium high heat. Cook the beef bacon until crisp, about 4 minutes per side. Add the hash browns to hot griddle and cook for 4 minutes on the first side before flipping and covering, cooking an additional 5 minutes or until the hash brown patty is cooked through. Set aside.

 

Add the burger patties and season with kosher salt. Cook until the first side is caramelized and the edges are browning, flip and cook for 3 to 4 minutes more. Add 2 slices of American cheese to each patty and cook until melted.

 

Finally, cook the eggs to your liking, we like an over easy egg with a runny yolk for extra sauce. Before building the burgers, toast the buns on the griddle.

 

Build the burgers by adding the Sriracha mayo to each bun, topping with a burger, beef bacon, and finally an egg. Top with the burger lid and enjoy hot.

 
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Belgian Waffle Breakfast Sliders

Author Mark & Fey
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Keyword Bacon, Eggs, Ninja, Waffles
Cook Time 20 minutes

Ingredients

For the waffles

  • 3 cups Belgian waffle mix such as Krustze's
  • 1 cup water
  • 1/3 cup oil or melted butter
  • 1 large egg
  • 1 teaspoon vanilla extract

For the citrus maple butter

  • 1 stick 4 ounces butter, at room temperature
  • 1 tablespoon maple syrup
  • 1 teaspoon maple sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 1 pound bacon
  • 8 large eggs

Instructions

  • Make the waffle batter and the maple butter in advance. Whisk together the waffle mix, water, oil, egg, and vanilla. Whisk to combine — don’t worry about some lumps and don’t over mix the batter. Set aside to rest.
  • Mash the butter, maple syrup, maple sugar, vanilla and orange zest in a small bowl. Set aside.
  • We’re using the Ninja Belgian Waffle Maker Pro because the upright design means you get batter into every nook and cranny for perfect, crispy waffles every time. Heat the waffle maker to medium high heat and then fill with waffle batter. Each waffle will use about ½ cup waffle batter depending on your iron. Move the finished waffles to a cooling rack and keep them warm while you cook the bacon and eggs. You should end up with about 4 to 6 finished waffles to make 8 to 12 sliders.
  • When the waffles are complete, cook the bacon and eggs to your liking. We’re using our Ninja Woodfire Outdoor Grill to cook the bacon over medium high until crisp followed by the eggs over easy.
  • Divide the waffles into their 4 squares. Serve the waffles with a smear of maple butter, a few pieces of bacon and an egg between two waffle pieces.

Video

play video

Tater Tot & Egg Skillet

with an Egg, Beef Bacon & Hash Browns

Cook Time 25 Minutes

Servings 4

  • 8 slices beef bacon, we love Certified Piedmontese
  • 4 Certified Piedmontese burger patties
  • Kosher salt, for seasoning
  • 4 frozen hashbrown patties
  • 8 slices American cheese
  • 4 large eggs
  • Salt Pepper + Three Chiles Seasoning blend
  • 4 burger buns
  • Sriracha mayo

Heat a large skillet or griddle over medium high heat. Cook the beef bacon until crisp, about 4 minutes per side. Add the hash browns to hot griddle and cook for 4 minutes on the first side before flipping and covering, cooking an additional 5 minutes or until the hash brown patty is cooked through. Set aside.

 

Add the burger patties and season with kosher salt. Cook until the first side is caramelized and the edges are browning, flip and cook for 3 to 4 minutes more. Add 2 slices of American cheese to each patty and cook until melted.

 

Finally, cook the eggs to your liking, we like an over easy egg with a runny yolk for extra sauce. Before building the burgers, toast the buns on the griddle.

 

Build the burgers by adding the Sriracha mayo to each bun, topping with a burger, beef bacon, and finally an egg. Top with the burger lid and enjoy hot.

 
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Tater Tot & Egg Skillet

Author Mark & Fey
Print Pin
Course Breakfast
Keyword Eggs
Cook Time 55 minutes
Servings 6

Ingredients

Ingredients

  • 1 28 oz. pkg. frozen potato tots
  • 1/2 lb. thick-cut bacon 5 to 6 slices
  • 1 small white onion chopped
  • 1 orange bell pepper cut into 1/4-in. pieces
  • 1 garlic clove chopped
  • 1 28 oz. can crushed tomatoes
  • 1 Tbsp. smoked paprika
  • 1/2 tsp. kosher salt divided
  • 6 large eggs
  • 4 oz. feta cheese crumbled (about 1 cup)
  • 1/4 cup thinly sliced scallions optional
  • 1/4 tsp. black pepper

Instructions

  • This recipe original appeared in People Magazine  Preheat oven to 375°. Prepare tots according to package directions; set aside.
  • Place bacon in a large cast-iron skillet over medium heat; cook, turning occasionally, until crisp, about 15 minutes. Transfer to a plate lined with paper towels; reserve 2 table-spoons of drippings in skillet. Chop bacon.
  • Add onion to drippings in skillet, and cook over medium heat, stirring often, until slightly translucent, about 4 minutes. Add bell pepper, and cook, stirring occasionally, until slightly softened, about 4 minutes. Add garlic, and cook 1 minute. Stir in tomatoes, paprika, half of the chopped bacon and ¼ teaspoon salt. Bring to a boil. Cook, stirring occasionally, until thickened, about 5 minutes; remove from heat. Evenly top tomato mixture with tots, without stirring them into sauce.
  • Using the back of a tablespoon, make 6 wells in mixture, and crack 1 egg into each well. Sprinkle evenly with cheese. Bake in oven until eggs reach desired degree of doneness, about 15 minutes for medium or 20 minutes for harder eggs.
  • Sprinkle with scallions, black pepper and remaining bacon crumbles and ¼ teaspoon salt.