Arlene made a lot of breakfast shows over the years, and one reason for that is because there are so many different foods you can eat for breakfast! This episode from 2009 is filled with different creative ideas that you could either make on their own, or all together for a breakfast buffet.
As an added bonus, this episode also features Arlene’s husband Paul and her friend Patti, which means everyone is having a good time cooking and chatting in the kitchen. Enjoy watching them make blueberry bacon breakfast cake, toasted bagels deluxe, piggies in the blanket waffles, breakfast wraps, and Paul’s famous egg salad croissants. Yum!
Note: Arlene also shows some breakfast potatoes at the end of the episode, so we included her recipe for those, too.
Bacon Breakfast Cake
Ingredients
- 2 slices bacon
- 1/4 cup packed brown sugar
- 1 pkg white cake mix, prepared according to box directions
- eggs, oil, and milk/water needed to make cake mix
- 1 tsp maple flavored extract
- 1/4 cup maple syrup
- 1/4 cup fresh blueberries (optional)
Instructions
- Preheat oven to 350 degrees. Grease a 9 inch round cake pan.
- Place bacon in a large, deep skillet. Cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 7 minutes. Drain bacon slices on a paper towel. Place bacon on bottom of greased cake pan, overlapping slices as necessary to fit. Sprinkle bacon strips with brown sugar.
- Mix cake batter according to box directions, adding in maple extract and maple syrup and mixing well. (If including, add blueberries in this step.) Pour batter over brown sugar and bacon in cake pan.
- Bake in preheated oven until a toothpick inserted in center comes out clean, 15 to 20 minutes. Cool slightly and remove from pan by inverting onto a serving platter. Cut into wedges to serve. Maple syrup may be drilled over wedges. Makes 8 servings. Enjoy!
Paul’s Famous Egg Salad Croissants
Ingredients
- 8 large eggs
- 1/4 tsp onion salt
- 1/2 tsp dried parsley
- 1/2 cup mayonnaise or more
- 1 tsp soft butter
- salt and pepper
- 8-10 mini croissants
Instructions
- Place eggs in deep saucepan and cover with cold water by one inch. Place over medium-high heat and bring to a rolling boil. Cover tightly with lid. Remove from heat. Let set for 15 minutes, then drain and run under cold water until eggs feel cool to the touch. Peel shells from egg carefully and place on flat dinner plate.
- With a fork, mash eggs, one at a time until all are finely mashed. Add rest of ingredients and mix well to blend. If it seems dry, add mayonnaise a tablespoon at a time until it comes to the right consistency. Taste to adjust seasonings.
- Slice croissants horizontally and fill with egg salad. Serve immediately. Makes 8-10 servings. Enjoy!
Toasted Bagel Deluxe
Ingredients
- 4 bagels, any flavor
- softened cream cheese
- 8 slices crisp-fried bacon, drained well
- very ripe sliced tomatoes
Instructions
- Split bagels and toast lightly in oven or toaster.
- Spread cream cheese over entire top and bottom surface of bagels. Place two bacon slices on each bagel and top bacon with thick slice of tomato. Place bagel tops on sandwich and place toothpicks east and west on each one. Cut bagel in half between toothpicks. Serve immediately. Makes 4 sandwiches. Enjoy!
Piggies in the Blankets Waffles
Ingredients
- 8 frozen waffle squares
- 8 links sweet breakfast sausage, cooked
- toothpicks
- maple syrup or other flavored syrup
Instructions
- Prepare frozen waffles according to package directions in a toaster, but slightly under-toast them so that they're still flexible and not too crunch. Wrap in foil and place in a warm oven to keep soft until ready to use.
- Place one sausage link on each waffle and roll up, enclosing sausage in the waffle. Fasten with toothpicks, if necessary. Pour maple syrup in a small dish and place on the serving dish for dipping. Makes 4 servings. Enjoy!
Breakfast Wraps
Ingredients
- 4 large flour tortillas, warmed
- 6 large eggs, scrambled
- 1 cup shredded cheddar cheese
- medium hot salsa
Instructions
- Place tortilla on board. Place 1/4 of the scrambled eggs onto the tortilla and spread evenly. Sprinkle with 1/4 cup cheddar cheese and spoon several tablespoons of salsa over cheese.
- Beginning at the bottom, fold tortilla up about 1/4 of the way. Holding bottom in place, fold left side of tortilla over to the middle and then the right side, wrapping tightly to hold the ingredients in place. Serve immediately. Makes 4 wraps. Enjoy!
- Note: Chopped ham, crumbled cooked sausage or bacon bits may be added to the eggs if desired. Any variety of vegetables may also be added.
Arlene’s Breakfast Potatoes
Ingredients
- 2 Tbsp butter
- 2 Tbsp olive oil
- 2 lbs red potatoes
- 1 onion chopped
- 1 small green pepper chopped
- 2 cloves garlic minced
- 1 slice cooked ham 1/2-inch thick, cut into small cubes
- salt and pepper to taste
- 1/2 tsp dried dill weed
Instructions
- If potatoes are large, cut into uniform chunks no larger than 2 inches in size. Place in microwave and cook JUST until you are able to get a fork into potato, but not fully cooked.
- Place butter and olive oil in a deep large skillet over medium high heat and add potatoes right from the microwave. Add onion, green pepper, garlic and ham cubes and begin to stir until mixture is well mixed. Allow to brown evenly, watching carefully as garlic will brown quickly. Add salt, pepper and dill weed and mix well again. Continue to cook until golden brown.
- Serve immediately with sour cream. Makes 8 servings. Enjoy!
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