I frequently make copycat Egg McMuffin sandwiches in large batches, so I thought, why not Starbucks Bacon, Egg, and Gouda sandwiches? They are hands down my favorite breakfast sandwich and really, it wouldn’t be all that different than the Egg McMuffin sandwiches to make in a large batch. This recipe includes a batch recipe for scrambled eggs, which can be used to feed several people breakfast as well, so it’s a win-win!
8 Ciabatta rolls (I found them in packs of 4, so I used 2 packs-some are smaller than others, but these happened to be fairly large, so adjust your recipe accordingly)
8 slices of aged Gouda cheese (double the amount of cheese if you are a cheese lover!)
1/4 cup butter, melted
1 tsp salt
1 1/4 cups milk
1 lb bacon, cooked (I cook mine on a microwave bacon pan, but use any method you prefer)
Preheat oven to 350 degrees Fahrenheit. Cook bacon using any preferred method. Set aside.
Add melted butter to the bottom of a 9″ x 13″ glass baking dish and coat evenly.
Crack all eggs into a large mixing bowl. Add salt and slowly whisk milk into eggs.
Pour egg mixture into the glass baking dish and bake uncovered for 10 minutes.
Remove the egg mixture from the oven and stir well. Bake uncovered again for an additional 10-15 minutes until eggs are cooked to desired doneness.
After eggs have fully cooled, cut into 8 equal rectangles.
Lay the bottom part of ciabatta rolls on a large sheet pan and assemble sandwiches with egg, gouda, and bacon and replace the top half of the ciabatta rolls.
To Freeze: Wrap each sandwich in foil and place in a Ziploc freezer bag. Place in freezer.
Remove sandwich from aluminum foil and wrap in a damp paper towel.
Microwave 1 minute at 50% power. Flip sandwich over and microwave 30 seconds – 1 minute on high power until warmed through.
Preheat oven to 350 degrees Fahrenheit.
Bake frozen sandwich in oven for 25 minutes or until warmed through.
Although I love how white Chucks look with a multitude of clothing options, white is not kid friendly. Or accident prone friendly. So, off I searched for a great way to clean these babies. Well, it turns out there isn’t really one great way, so I combined a few that seemed to work well for me, so I hope this method works well for you, too!
Rubbing alcohol (or nail polish remover-just be careful of the red and blue writing… nail polish remover can remove it!)
2 Tbsp baking soda
1 Tbsp hydrogen peroxide
1 Tbsp warm water
Oxy Clean White powder laundry detergent
Lingerie laundry bag or pillow case
Remove shoestrings from both Converse.
Soak a cotton ball with rubbing alcohol and rub scuffs or marks on the rubber toe or around the sole to remove any stains or marks.
Rinse shoes well with cold water.
Prepare the cleaning solution/paste by mixing the baking soda, hydrogen peroxide, and warm water in a bow. Mix this solution well and add water slowly until it forms a paste. The full amount of water may not be needed or you may need more to create the paste. Apply the paste to each shoe and shoelaces, covering the entire surface of the shoes. Let the shoes and laces sit for 30 minutes with the paste applied.
Rinse the cleaning paste off of both shoes and shoelaces with cold water.
Place shoes and shoe laces into a lingerie bag or pillow case and place into the washing machine. Add Oxy Clean White and wash per package instructions in a cold, delicate cycle.
Promptly remove shoes from the washing machine. Hang the shoelaces to dry.
Stuff paper towels into each shoe to keep the shape while drying. Wrap a thin layer of toilet paper around each shoe. The thin layer absorbs water, allowing the shoes to dry more quickly, which prevents yellowing of the shoes. Replace the paper towels and toilet paper after a few hours and repeat this process 1-2 more times throughout drying.
After shoes have dried at least 12 hours, remove the toilet paper and paper towels and allow to fully air dry. Replace laces and wear those beautifully white shoes!
Sheet pan. Italian Sausage. Enough said. This recipe is easy, full of flavor, and a crowd pleaser. We LOVE leftovers in this house, so I doubled the amount of Italian sausage in the original recipe from Mad about Food for great leftover lunches for work the next day (or two… it went a long way!).
2 lb (or 2 packages) Italian sausages (sweet or hot), use one package if you’re feeding a smaller amount of people or don’t want a large amount of leftovers
2 bell peppers, sliced thin
1 yellow onion, cut into thin moon-shaped slices
2 Tbsp tomato paste
1 Tbsp balsamic vinegar
2 Tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried oregano
1/2 tsp garlic powder
Bun/roll (optional for serving)
provolone cheese, sliced (optional for serving Philly style on bun)
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Whisk together tomato paste, balsamic vinegar, and olive oil in a small bowl.
Heat a frying pan over medium heat, grease the pan lightly, and sear sausage links for 3 minutes on each side.
Place warm, seared sausage in a mixing bowl with the bell pepper and onions. Pour salt, pepper, oregano, and garlic powder into the bowl and toss to mix evenly. Pour the balsamic vinegar, tomato paste, and oil mixture over the sausage and peppers and toss again.
Pour ingredients onto the baking sheet and arrange so that the sausages lay flat on the baking sheet. Bake in the preheated oven at 425 degrees Fahrenheit for 30 minutes or until sausage is fully cooked through.
Remove from the oven and allow to cool slightly. Serve over pasta, with veggies, or on a roll/bun.
I needed a quick dinner one evening before a soccer game (or baseball practice… or somewhere the kids needed to be, so insert sport of choice here…) and I had ground turkey and quinoa. I was at a loss, so Google rescued me. I found this recipe from Spoonful of Flavor and it was a crowd pleaser! The youngest at it burrito style in a tortilla, the oldest preferred his in a hard corn shell taco style, and my husband and I ate the contents as loaded nachos with sour cream, cilantro, and black olive slices. So many options and so quick and easy on a busy night!
1/2 pound lean ground turkey
1/2 yellow onion, diced (or frozen diced onion if you don’t have a whole onion on hand!)
2 cloves garlic, minced
1 4 oz can diced green chilis
2 tsp chili powder
1 tsp cumin
3/4 tsp kosher salt
black pepper, to taste
1 15 oz can of black beans, rinsed and drained
1 14.5 oz can of diced fire roasted tomatoes
1/2 cup frozen corn
1/4 cup jarred salsa
1/2 cup rinsed quinoa (I used rainbow, but any variety will do)
1/2 cup water
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
cilantro, for garnish
Spray a large skillet generously with cooking spray and heat over medium-high heat. When the skillet is hot add in the diced onion and cook for about 2 minutes until it starts to soften. Add in the ground turkey and minced garlic and cook until the meat is almost cooked through, breaking it up with a spoon as it cooks. Stir in all the spices and the diced green chiles, cooking for another minute. Add in the black beans, corn, fire roasted tomatoes, salsa and quinoa, stirring until everything is combined.
When the mixture starts to bubble, add in the water, cover the skillet with a lid, and lower the heat to medium-low. Simmer for about 20-25 minutes or until the quinoa is cooked. It should still have a slight bite to it, but not be hard and crunchy.
Sprinkle the shredded cheese on top and cover with the lid, cooking until the cheese is melted. Serve as is, in tortillas for tacos, or on top of your favorite greens.