To-Die-For Candied Bacon Deviled Eggs

Deviled eggs get a tasty upgrade with the addition of sweet-and-spicy candied bacon. They’re the perfect appetizer to bring to Easter or your next potluck brunch and are sure to be a hit!

These Candied Bacon Deviled Eggs are the perfect appetizer for your next brunch or Easter get-together. | CaliGirlCooking.com

If you’re a fan of deviled eggs, you better fasten your seatbelt, because the classic springtime brunch appetizer just got a whole lot better. Yep, I’ve gone ahead and taken deviled eggs and upped the ante by sprinkling on the most delicious candied bacon, giving them the perfect hint of sweet, spicy AND crunchy. Let’s be honest, bacon makes everything better!

Deviled eggs are one of those dishes that can be a bit intimidating to make, but really shouldn’t be. Once you get the technique down, you’ll most definitely want to be serving these for more than just your annual Easter brunch.

These Candied Bacon Deviled Eggs are the perfect appetizer for your next brunch or Easter get-together. | CaliGirlCooking.com

So, how’s it done?

The first, and perhaps most intimidating, step is hard boiling your eggs. There are lots of different techniques out there, from using a steamer to breaking out the ever-so-popular Instant Pot, but I prefer to stick to the good old-fashioned way of boiling them in water.  It’s pretty darn foolproof and, after all, aren’t they called “hard-boiled eggs”? I’ve included my easy-peasy technique in the recipe directions below. You’ll never be intimidated to hard-boil eggs again!

While you’re waiting for your eggs to cool down (that ice water bath is so crucial for easy peeling), you can whip up the candied bacon, which couldn’t be easier. All it takes is two ingredients and another foolproof cooking method to take our favorite breakfast treat from standard fare to sweet-and-spicy candied treat. Even though you’ll only need three slices of the bacon for the eggs, in the recipe I’ve included amounts for a dozen slices (an entire standard pack of bacon) so you’ll have plenty to snack on on the side. You can thank me later!

Once the bacon is done and cooling, the next step is to make the filling. I’ve stuck to a VERY basic filling recipe (thanks, Mom!) but it’s for a reason, I promise. We want that sweet-and-spicy candied bacon to really shine through!

Now that the different components are all prepared, you’re ready to compose your deviled eggs. I prefer to use a piping bag for the filling, but you can also easily use a Ziploc with the tip cut off or even a spoon. There are no hard and fast rules about this.

Once you’re done with the filling, all that’s left to do is sprinkle on that oh-so-tasty candied bacon. See? I told you it was easy!

These Candied Bacon Deviled Eggs are the perfect appetizer for your next brunch or Easter get-together. | CaliGirlCooking.com

Now what??

Well, I’m not going to sugar coat it (hehe, pun intended), but you’re probably not going to be able to wait until whatever function you’re bringing these to to give them a shot. So give them a taste (you might need to eat two so as not to give your taste test away with an odd number of eggs when you get to the function), and then artfully arrange them so it’s not obvious. These do keep for a while in the refrigerator, but I encourage consuming them within one to two days for that candied bacon to really pop. If you’re transporting them, be sure to keep them tightly packed in a single layer so they don’t roll around or flip over.

These Candied Bacon Deviled Eggs are the perfect appetizer for your next brunch or Easter get-together. | CaliGirlCooking.com

Well, what are you waiting for?? Hop to it and make some Candied Bacon Deviled Eggs ASAP!

To-Die-For Candied Bacon Deviled Eggs
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Deviled eggs get a tasty upgrade with the addition of sweet-and-spicy candied bacon. They’re the perfect appetizer to bring to Easter or your next potluck brunch and are sure to be a hit!

Course: Appetizer
Keyword: appetizer, bacon, brunch, Easter, eggs, hors d'oeuvres
Servings: 12 people
Calories: 138 kcal
Author: CaliGirl Cooking
Ingredients
  • 12 eggs
  • 12 slices bacon
  • 1/3 cup brown sugar
  • 1/2 teaspoon cayenne
  • 1 teaspoon white vinegar
  • 1/3 cup plus 1 tablespoon mayonnaise
  • 1 tablespoon sweet pickle relish
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Chopped chives, for garnish
Instructions
  1. Place eggs in a large saucepan and fill saucepan with water until it comes to about an inch over the eggs. Place on a burner over high heat and bring to a boil. Turn off the heat, cover saucepan and let sit for 10 minutes. Once the timer goes off, transfer the eggs to an ice bath until they are cool to the touch. 

  2. Place bacon on a baking rack over a sheet pan. In a small bowl, mix together the brown sugar and cayenne with a fork. Sprinkle half of the mixture over the bacon, reserving the rest for later. Place bacon in oven, then turn oven on to 400 degrees Fahrenheit. Set a timer for 12 minutes (the preheating time is considered part of the cooking time here.)

  3. After the 12 minutes is up, remove the bacon and, using tongs, flip it over. Sprinkle the reserved brown sugar-cayenne mixture over the second side and return to the oven for 8-10 minutes, or until the bacon looks done and fairly crisp. Remove and let cool on the rack, turning off the oven. 

  4. Peel your eggs and slice them in half vertically. Carefully scoop out the yolks and add them to a small mixing bowl. Next, add the vinegar, mayonnaise, relish, salt and pepper to the mixing bowl. Mash all of the ingredients together with a fork, until there are no large chunks remaining. 

  5. Using a piping bag, Ziploc or spoon, divide the filling evenly among the whites of the eggs. Finely chop up three slices of the candied bacon and sprinkle over the top of each egg. To finish, sprinkle on some chopped fresh chives. 

Breakfast Panzanella + a Spring Fling Brunch!

**Author’s Note: You may notice that this girl-powered post is coming to you a day later than my usual weekly posting schedule. We had originally planned to post our Spring Fling Brunch on Wednesday, March 8, but then discovered that many of the ladies in our lives (coworkers, friends, family, etc.) were participating in A Day Without a Woman. After some deliberation, we decided to postpone our posts until Thursday to show our support for all females and gender-oppressed individuals. As always, I so appreciate your support for me and so many of my fellow bloggers and lady entrepreneurs. I hope you enjoy reading about our brunch just as much as we enjoyed throwing it!

The classic Italian bread salad gets a morning makeover with the addition of bacon and eggs. The perfect dish for a spring-themed brunch!

Breakfast Panzanella + a Spring Fling Brunch! | CaliGirlCooking.com

I am so excited for today’s post because it has been a long time coming. I’ve mentioned it before, but I truly feel so fortunate to have met so many amazing lady entrepreneurs IRL in my small little community of Santa Barbara. I’ve met fellow bloggers, freelancers, small-business owners, you name it. I’ve enjoyed interacting with every single person I’ve had the pleasure of connecting with, and have learned so much by having this diverse sounding board to bounce ideas off of, ask for advice, etc.

Way back in November, my fellow blogging babes, Hana-Lee from Wander and Wine and Becky from Baking the Goods, and I started throwing around the idea of a collaboration brunch. We all have such unique niches when it comes to our blogs (Hana-Lee focuses on wine and travel, while Becky’s the baker and I’m the cook with a side of mixology) that we thought it would be a great opportunity to play off of each other’s strengths and introduce our readers to all of the fantastic things everyone is doing in their own little corner of the Interwebs.

Well, after much rescheduling and the craziness of the holidays, we were finally able to pull it off. The result was a super fun and festive Spring Fling Brunch we held on a beautifully sunny day last week. I whipped up this hearty Breakfast Panzanella, while Becky brought a stunning Ricotta, Potato & Spring Pea Galette and, of course, Hana-Lee brought the wine. We were also able to get some of our other local lady entrepreneurs involved – Vanessa from Garibaldi Goods provided her over-the-top delicious homemade bread (and some jam, of course!), Amy from Bright Inc. provided the beautiful flower arrangements, and Alison from Sugar Cat Studio whipped up some brunch-themed cupcakes. Be sure to check out all of their blogs/websites/businesses because they are all amazing and work their little tushes off to turn out some amazing products. So fun!

Breakfast Panzanella + a Spring Fling Brunch! | CaliGirlCooking.com

Let me just tell you, starting the photo shoot for this brunch at 12pm was pure torture. We did so in order to capture the best lighting, but by the end of our almost two-hour shoot, all of our stomachs were audibly growling because all of the food looked (and smelled) so good! Don’t worry, we were sure to taste everything afterwards because, you know, quality control.

When we decided to give our brunch a spring theme, my mind immediately turned to creating a dish that was full of incredibly fresh ingredients (hello, warmer weather) yet hearty enough to not shock our systems too much after a season of all of those comforting winter foods. I knew a Breakfast Panzanella would go perfectly with the Spring Fling theme and set about making a version loaded with two of my favorite breakfast items – bacon and eggs, of course!

Breakfast Panzanella + a Spring Fling Brunch! | CaliGirlCooking.com

I’m sure you’ve had (or at least heard of) the classic version of panzanella before, which generally consists of cubes of crusty bread, fresh basil and tomatoes, and some sort of dressing involving olive oil, vinegar, shallots and capers. For my Breakfast Panzanella, I omitted the capers in the dressing (I’m not the hugest fan) and of course added bacon and eggs, plus some fresh mozzarella, because CHEESE.

What resulted was a perfectly balanced salad – the basil and tomatoes are a reminder that warmer weather is just around the corner, while the crusty bread gives the dish that hominess we still crave during this transition between the seasons. This Breakfast Panzanella is also loaded with protein from the eggs, bacon and mozzarella, so it will fill you up and give you a nice solid base for all of that wine you’ll be drinking.

Breakfast Panzanella + a Spring Fling Brunch! | CaliGirlCooking.com

This salad also comes together in almost no time at all. You can toast the bread cubes and cook the bacon the night before, which means you’ll be able to sleep in approximately 15 minutes more before you have to roll out of bed to scramble up some eggs and whisk together the dressing. What’s left after that is simply tossing everything together in one big bowl and garnishing with some fresh basil! If this Breakfast Panzanella isn’t the perfect brunch dish, I don’t know what is.

Breakfast Panzanella + a Spring Fling Brunch! | CaliGirlCooking.com

My recommendation to you? Call up some of your girlfriends STAT and set a date for a Spring Fling Brunch of your own. Then head on over to my gal pals’ blog posts for all of the other deets you’ll need to make it a smashing success.

For the recipe for Becky’s Ricotta, Potato & Spring Pea Galette, head on over to Baking the Goods.

For all of Hana-Lee’s wine recommendations and pairing notes, head on over to Wander and Wine.

And be sure to check out all of the other ladies’ sites as well for further inspiration!

Bright Inc. for all of your floral inspiration,

Sugar Cat Studio to grab some tasty cupcake mixes,

and Garibaldi Goods for small-batch artisan foods from local California producers.

Breakfast Panzanella + a Spring Fling Brunch! | CaliGirlCooking.com

Breakfast Panzanella
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

The classic Italian bread salad gets a morning makeover with the addition of bacon and eggs. The perfect dish for a spring-themed brunch!

Course: Breakfast
Servings: 4 people
Author: CaliGirl Cooking
Ingredients
For the salad:
  • 4 slices bacon
  • 6-8 basil leaves, plus 1/2 cup chopped fresh basil, divided
  • 5 cups cubed crusty sourdough (about 1/2 of a large loaf)
  • Olive oil
  • 1 cup halved cherry tomatoes
  • 8 ounces ciliegine (baby mozzarella balls)
  • 3 eggs, scrambled
For the vinaigrette:
  • 1/4 cup olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
Instructions
  1. Cook bacon in a large saute pan over medium heat. Once bacon is cooked, remove to a plate lined with a paper towel. Do not dispose of the bacon grease in the pan!

  2. Add 6-8 basil leaves to the saute pan with the bacon grease in it (still on medium heat) and then add the bread cubes. Toast, tossing to coat, until all of the cubes are golden brown. If the cubes seem dry, drizzle on a little olive oil as they continue to toast. You may notice that the basil gets crispy and crumbly as it cooks along with the bread, this is okay! The little bits of basil will add some additional flavor to the salad once it’s done. Once the bread cubes are nice and toasted, spread out on some parchment paper to dry out and cool completely.

  3. Next, mix up the vinaigrette. Combine all of the vinaigrette ingredients by shaking in a Mason jar or whisking vigorously in a small bowl. Set aside.

  4. Place the cooled bread cubes in a large bowl. Chop up the now cooled bacon and add it to the bowl as well, along with the ½ cup of chopped fresh basil, cherry tomatoes, ciliegine and scrambled eggs. 

  5. Pour the vinaigrette over the salad and toss to coat evenly. Garnish with additional chopped basil, if desired. 

 

Loaded Crab Scramble

I told you it was going to be a breakfast week, didn’t I?

Loaded Crab Scramble | CaliGirlCooking.com

If you’re looking for an easy yet delicious/indulgent breakfast to whip up this weekend, look no further. This Loaded Crab Scramble is here to save the day!

This was actually an accidental recipe that I came up with while trying to use up some leftover fresh crab we had on hand (and various other random refrigerator ingredients,) but sometimes those are the best recipes, the ones we don’t really plan, right?

So a little backstory on why we had a ton of leftover crab on hand. In my husband’s family, it was always tradition to have crab for Christmas Eve dinner. But ever since we’ve been together, we’ve done Christmas Eve at my parents’ house, and hence have missed out on all of the delicious crab.

This past year, with the way the holidays fell, we were able to head home on Christmas Eve Eve, so of course we decided to pop into his parents’ house that night for a very decadent fresh crab feast! And ever since we did so, Chris’ dad has been regularly buying it as a light, easy dinner for him and his mom, and every time we heard that’s what they’re having for dinner, we’ve been extremely jealous.

So, last weekend, after an incredibly emotional Saturday, my honey knew exactly what would make me feel better and suggested we go out and buy some fresh crab for dinner that night. Well, we went a little overboard and ended up with wayyyy more crab than we could eat in one sitting. Because fresh crab doesn’t last too long as a leftover, I decided to throw it into an easy scramble with other leftover odds and ends we had on hand.

Loaded Crab Scramble | CaliGirlCooking.com

I ended up adding some sautéed shallots, a dollop of crème fraiche, fresh spinach, tomatoes and fresh chives. Oh, and I added on some of my favorite Calabrian chili sauce as the finishing touch. Let’s just say I wish it was financially practical to make Loaded Crab Scrambles for breakfast every morning.

Quick Tip

When we realized we weren’t going to be able to eat all of the crab that first night, we still powered through and cracked it all, getting out all of the meat. We figured since our hands were already a mess, we might as well just get it done. That way, when you’re ready to use the leftovers, you can just throw them into a dish at a moment’s notice and not have to worry about going through that whole process again. I’m all about the shortcuts!

After you have all of your ingredients on hand, this Loaded Crab Scramble comes together super quickly. It’s literally just as easy as regular scrambled eggs, with just a little bit of time sautéing the shallots beforehand. It’s the perfect breakfast if you have lots of fun things other than eating planned for your weekend, or if you slept in a little too late and find it’s already almost lunchtime once you get around to making breakfast 😉

Loaded Crab Scramble | CaliGirlCooking.com

The final touches that I would HIGHLY recommend for this Loaded Crab Scramble are a perfectly ripe sliced avocado, the easiest Three-Ingredient Calabrian Chili Sauce and a slice or two of crusty toast. Oh, and of course some coffee, orange juice, or mimosas if you’re so inclined.

If you like seafood (specifically shellfish) you have GOT to give this breakfast a try. We’re still in the height of crab season, so get it now while the crabbing’s good!

Loaded Crab Scramble
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

The perfect, easy breakfast upgrade - classic scrambled eggs jazzed up with the addition of fresh crab, spinach, tomatoes and creme fraiche!

Course: Breakfast
Servings: 2 servings
Author: CaliGirl Cooking
Ingredients
  • 1 tablespoon butter
  • 1 shallot, thinly sliced
  • 4 eggs
  • 1/3 cup creme fraiche
  • 2/3 cup crabmeat
  • 2 cups fresh spinach
  • 6 cherry tomatoes, quartered
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon salt
  • Pinch of black pepper
  • 1 sliced avocado
  • Toast
Instructions
  1. Melt the butter in a medium saute pan over medium low heat. Once butter is melted, add the shallot and saute for 3-5 minutes, until shallots start to become fragrant. 

  2. While shallots are sautéing, combine eggs, crème fraiche and crabmeat in a mixing bowl. Whisk to scramble the eggs and make the mixture come together. 

  3. Turn the heat under the saute pan up to medium high and add the spinach, stirring until slightly wilted. Next, add the egg mixture to the pan and stir gently. 

  4. Add the tomatoes, chives, salt and pepper and continue to gently stir and break up the eggs, as you would any scrambled egg dish. Once eggs are no longer runny and cooked through, transfer to two plates. 

  5. Garnish with fresh avocado and slices of toast.

Loaded Crab Scramble | CaliGirlCooking.com

Scrambled Egg & Sausage Stuffed Portobello Mushrooms

We’re taking our breakfast game to the next level.

Scrambled Egg & Sausage Stuffed Portobello Mushrooms | CaliGirl Cooking

We all know how much I love a good stuffed Portobello mushroom, so naturally I had to make a breakfast version so I have an excuse to eat these tasty, filling ‘shrooms every minute of every day. These Scrambled Egg & Sausage Stuffed Portobello Mushrooms will leave you satisfied and wanting more. Maybe you’ll even want to make them for dinner? We love a good BFD in our household.

But first let’s chat for a second. I know I mentioned it briefly a week or so ago, but we are now officially ONE MONTH away from Chris and my Big Day!! That being said, it’s time for us to buckle down and really focus on putting whole, nutritious foods into our bodies for the next four weeks (with some exceptions of course, we still have the Fourth of July and one more wedding to get through before then!) I’ve decided to take you all along for the ride, so get ready for some super delicious and nutritious recipes coming your way in the very near future.

These Scrambled Egg & Sausage Stuffed Portobello Mushrooms are kind of my way of easing on into the extra-healthy eating mindset. They are certainly not unhealthy, but I couldn’t help myself and had to add a little cheese and make my sourdough breadcrumbs nice and toasty by using just a leeetle bit of butter. I hope you don’t mind (well, I’m sure you won’t mind after you taste these delicious little creations.)

Scrambled Egg & Sausage Stuffed Portobello Mushrooms | CaliGirl Cooking

What I DO think is awesome about these stuffed ‘shrooms as a breakfast item is the fact that they get you soooo much protein first thing in the morning and they will keep you full for hours on end. None of this fruity, carb-laden stuff that wears off an hour or two after you eat it. Chris and I actually had these for dinner and, since we hadn’t had lunch that day, I plated up two for each of us, but we both could only get through the first ones because they were so filling. Hooray for leftovers! They made a GREAT lunch today.

You get all of this blood sugar-stabilizing protein from both the Portobellos and the eggs, with a little extra added in from the sweet chicken Italian sausage and cheese. I think we’re safe to say that the Portobellos also count as a vegetable, so with the addition of fresh chives and tomatoes we can practically say we’re eating a salad for breakfast.

Scrambled Egg & Sausage Stuffed Portobello Mushrooms | CaliGirl Cooking

The other great things (yes, plural!) about these Scrambled Egg & Sausage Stuffed Portobello Mushrooms are:

  1. The ease with which they come together. I wouldn’t go as far as saying they are the quickest option for a weekday breakfast as you’re running out the door to work, but they certainly don’t take so long that they’ll eat up your entire Saturday morning and cut into any of the other fun adventures you should be having during the weekend.  The saving grace that also makes these a viable option for a weekday meal? See Point #2 below…
  2. These reheat surprisingly well, which means you can easily prep them the night before and just pop them in the microwave or oven in the morning and have breakfast fit for a king in less than five minutes.  Just be sure you don’t overcook your eggs in the first place if you’re planning to go this route. I left mine with just the slightest bit of runniness before loading them into the Portobellos as stuffing, so when I reheated them in the microwave they came out perfectly.

So now you have no excuses not to make these! Just so we’re sure you’re not intimidated, let me walk you through the super simple process:

We clean and de-stem some huge, meaty Portobello mushrooms and brush them with an olive oil and fresh garlic combo. Before placing them in the oven we sprinkle on some salt and pepper because seasoning is king.

Scrambled Egg & Sausage Stuffed Portobello Mushrooms | CaliGirl Cooking

We roast our Portobellos for just a bit, then take them out of the oven and let them cool.

We cook up our Italian sausage and set it aside, then start with the scrambled egg mixture. In go eggs, fresh chives, tomatoes, cheese, and don’t forget the sausage!

We scramble those around until there’s just the tiniest bit of runniness left, and scoop the mixture evenly amongst our mushroom tops.

Finally, we whip up our trusty sourdough breadcrumbs, laced with just a bit more cheese. The sourdough breadcrumb-cheesy topping is the key to really taking these stuffed mushrooms into breakfast land.

A quick trip under the broiler, and we have ourselves deliciously hearty Scrambled Egg & Sausage Stuffed Portobello Mushrooms with a golden dusting of “toast.”

Scrambled Egg & Sausage Stuffed Portobello Mushrooms | CaliGirl Cooking

Serve now, serve later, doesn’t matter. These will be waiting and ready for you whenever you get the urge to eat them. Now who says breakfast isn’t the most exciting meal of the day? 😉

Scrambled Egg and Sausage Stuffed Portobello Mushrooms
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

A delicious, protein-packed breakfast version of the classic stuffed Portobello mushroom. A great way to start your day off on the right foot!

Course: Breakfast
Keyword: breakfast, brunch, mushrooms, sausage
Servings: 4 people
Calories: 541 kcal
Author: CaliGirl Cooking
Ingredients
  • 4 portobello mushrooms, cleaned and destemmed
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • Salt & pepper
  • 3 sweet chicken Italian sausages, casings removed
  • 8 eggs
  • 6 cherry tomatoes, chopped
  • 2 tablespoons fresh chives, chopped
  • 1/2 cup your choice of shredded cheese
  • 2 slices sourdough bread
  • 2 tablespoons butter
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Line a jelly roll pan with aluminum foil or parchment paper and place Portobello mushrooms on it.

  2. Combine garlic and olive oil in a small bowl and brush over mushrooms. Be sure to brush both the top and the bottom to get an even coating. Sprinkle with salt and pepper and place in preheated oven. Bake for 15 minutes. Remove from oven and set aside. The mushrooms may come out a bit soggy due to the natural moisture in them, but some of that will soak back in as the mushrooms cool. Once you are ready to load them up with the filling, you can gently dump out any moisture that has not reabsorbed.

  3. In a medium sauté pan over medium-high heat, cook the Italian sausage. Once sausage is done, remove to a paper towel-lined plate to drain and cool.

  4. Place eggs in a medium mixing bowl and whisk to scramble. Using the same sauté pan as you did for the sausage, begin cooking eggs over medium heat. Low and slow is the way to go when cooking these to be sure you don’t overdo it. Almost as soon as you’ve added the eggs to the pan, add in the cherry tomatoes, chives and ¼ cup of the shredded cheese. Stir until eggs are mostly scrambled, with just a little bit of wetness remaining and then stir in the prepared sausage. 

  5. Gently scoop the scrambled egg mixture evenly into the four Portobello mushroom caps. Set aside (keeping them in a slightly warm oven will help them to not get too cold.)

  6. Using a food processor, break down the sourdough bread into small crumbs. Heat butter in a medium sauté pan over medium-high. Once butter is melted, add sourdough breadcrumbs to pan. Let cook, stirring every so often to prevent burning, until breadcrumbs take on a golden, toasty color. Remove breadcrumbs to a small bowl and stir in remaining ¼ cup of shredded cheese. Sprinkle mixture over the top of each mushroom.

  7. Turn your oven broiler on high and place stuffed mushrooms under it for about 2 minutes. This will help further toast the breadcrumbs and melt the cheese. Remove from oven and let cool slightly before serving.

Scrambled Egg & Sausage Stuffed Portobello Mushrooms | CaliGirl Cooking

Breakfast of champions.

Veggie, Bacon and Fresh Herb Breakfast Nachos

Nachos are given a morning spin when served with a waffled hashbrown base and topped with veggies, bacon and fresh herbs. 

Breakfast Nachos | CaliGirl Cooking

Yes, I went there: Breakfast. Nachos. Comin’ in hot. Now why, you ask, are we calling these “Breakfast Nachos” as opposed to chilaquiles or something of the sort? Well, we’re doing something a little special (and a lot more breakfast-y) with these here Veggie, Bacon and Fresh Herb Breakfast Nachos. You see, in lieu of the classic tortilla chip base, we’re going all out and making waffled hashbrown chips. Yes, you read that right. I said waffle hashbrown chips. And then we’re topping said waffled hashbrown chips with all of our favorite breakfast foods AND our favorite nacho toppings. Can we even go wrong with this recipe? I think not.

Before we get into the dirty deets, tell me, how is your week treating you thus far? We’ve made it to Hump Day, so there’s that, but I for one can’t wait for the weekend to roll around. I’m headed up north for my first Bridal Shower and I can’t wait to see tons of friends and family. It’s always nice to be back in the old stomping grounds for a day or two. Perhaps we can use these Breakfast Nachos as something delicious to look forward to on a lazy weekend morning visiting with family and friends? Sounds good to me!

So let’s get to it. I’m going to start with the aforementioned waffled hashbrown chips because they are bomb! First off, you have to go into this project knowing that these chips MAY not hold up to our toppings as strongly as tortilla chips will, so be gentle (and don’t be afraid to dig in with a fork!) We’re still going to have that crispiness, we just may not have that structural soundness that you can count on with a nice, hearty chip. Trust me, the taste will totally make up for it.

Breakfast Nachos | CaliGirl Cooking

So, we shred up our potatoes (using either a cheese grater or a food processor, I’m a slave to my Cuisinart, makes it so easy!) and then we cover them with a damp paper towel and give them a quick nuke in the microwave. This will prevent the potatoes from browning too much as we go through the process of making our waffled hashbrown chips in batches.

We heat up our waffle iron and give it a loving bath of melted butter before adding the potatoes. This will give our chips a nice golden exterior. Then we load in our first batch of potatoes and cook until crisp and golden. Since we have to work in batches (unless you have a ginormous waffle iron, then kudos to you), we keep our chips warm in the oven or microwave until we’re done cooking all of the potato.

Breakfast Nachos | CaliGirl Cooking

Once all of our “chips” are done, we lay them out in our cast iron skillet and put them in the oven on their own for about 5 minutes, just to make sure we really get them as crisp as possible before adding the toppings (without burning them, of course.) Take them out, add the toppings (the ones that need to be cooked, anyway) and pop the skillet back in the oven for another 10 minutes or so. Take ‘em out, add some fun things like avocado and fresh cilantro, and voila! We have a delicious breakfast of waffled hashbrown chip nachos.

Breakfast Nachos | CaliGirl Cooking

Breakfast Nachos | CaliGirl Cooking

And although I never fail to find an excuse to enjoy a mimosa with my weekend breakfasts, if YOU need more convincing, I’ll just leave these right here and let you peruse at your leisure….

Harvey Wallbanger Mimosa

Lychee Lightning

The Seelbach

Peachy Tangerine Kombucha Mimosa

So, are we ready for Saturday morning yet?

Breakfast Nachos | CaliGirl Cooking

Veggie, Bacon and Fresh Herb Breakfast Nachos
Prep Time
40 mins
Cook Time
15 mins
Total Time
55 mins
 

Nachos are given a morning spin when served with a waffled hashbrown base and topped with veggies, bacon and fresh herbs. 

Course: Breakfast
Keyword: bacon, breakfast, eggs, hashbrowns, nachos, potatoes
Servings: 6 people
Calories: 393 kcal
Author: CaliGirl Cooking
Ingredients
  • 3 medium baking potatoes
  • 5 tablespoons melted butter, divided
  • Salt
  • 3 pieces bacon, cooked and chopped
  • 1 jalapeno, seeded and sliced
  • 1 white onion, diced
  • 3/4 cup cherry tomatoes, halved
  • 8 ounces cremini mushrooms, sliced
  • 1 1/2 cups shredded cheese of your choice
  • 5 eggs
  • 2 tablespoons fresh chives, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, sliced
  • Serve with salsa (optional)
Instructions
  1. First, make the hashbrowns. Using a grater or a food processor, shred the baking potatoes. Spread out on a plate, cover with a damp paper towel, and immediately microwave for 30 seconds. This will prevent the potatoes from browning too much. Heat up the waffle iron and brush with melted butter (you will need about 3 tablespoons to cover all of your hashbrown batches, but this will be applied in stages, don’t do it all at once.) Spread a thin layer of the shredded potatoes on the waffle iron, sprinkle with salt and close to cook. You may need to cook the potatoes for longer than the recommended time of the waffle iron. Just keep checking as you go and you will get a feel for when they are done. You want them to be golden and crispy without being burnt. Once each batch is done, place them on an oven- or microwave-safe plate and keep in low heat while you finish the others.

  2. Preheat oven to 400 degrees Fahrenheit. Spread 1 tablespoon of melted butter all inside the bottom of your cast iron skillet. Once all hashbrown chips are cooked, place in a single layer (or as close to a single layer as possible) in your buttered cast iron skillet. Place skillet in preheated oven for 5 minutes.

  3. Remove skillet from oven and add bacon, jalapeno, onion, tomatoes, mushrooms and cheese. Place back in oven for an additional 10 minutes.

  4. While this is cooking, scramble your eggs, using your last tablespoon of melted butter. Keep eggs warm until nachos are done baking.

  5. When nachos are done, remove from oven. Immediately add scrambled eggs, then chives and cilantro, and finally avocado. If you’re like me and want salsa on every savory breakfast dish you’ve ever had, you can douse the nachos in salsa at this time.

  6. Serve immediately and with mimosas for best results.

 

Breakfast Nachos | CaliGirl Cooking

Now that’s what I call breakfast!