Recipes contributed by Annie Prior and Dorothy Weiss

In the latest issue of Spork, we printed breakfast recipes for weekdays and weekends. Here are a few more we couldn't resist sharing! 

Bacon Egg Grilled Cheese

Adapted from Incredible Egg
Yield: 1 sandwich

This grilled cheese is a hearty (but not so heart-healthy) treat for when you have a few extra minutes to fry up bacon. If there is enough bacon grease left in the pan, using butter to grill the sandwich is unnecessary.

1 egg, prepared as desired (scrambled, fried, poached, etc)
2 tsp butter
2 slices bread (any type)
1 slice cheese (any type)
2 slices fully cooked bacon
coarse salt

1. In a medium sized saute pan, fry bacon until fully cooked.
2. Assemble sandwich by placing egg, cheese, and two strips of bacon between two slices of bread. Press together.
3. Heat 1 teaspoon of butter in the skillet until melted. Place sandwich in pan and grill until the side facing down is golden and toasted. Remove sandwich, melt remaining teaspoon of butter, and repeat with the other side of the sandwich. Make sure the cheese has melted (2-4 minutes) before removing sandwich.
4. Sprinkle with coarse salt, slice, and enjoy!

Customizable Granola Bars

Adapted from Smitten Kitchen

These granola bars are beautifully customizable; you can make the recipe over and over again, with different add-ins every time. For our first batch, we threw in cashews, dried cherries, dark chocolate, and coconut flakes. Another test batch held white chocolate chips, pumpkin seeds, cinnamon, and dried fruit, and our most recent concoction was a chocolate-peanut butter bar with, of course, lots of chocolate, peanut butter, and peanuts!

2/3 cups quick rolled oats
2/3 cup finely ground rolled oats
1/2 cup sugar
1/4 tsp salt
1/4 tsp ground cinnamon
3 cups assorted dried fruit, nuts, chocolate chips, or other add-ins
6 tbsp melted butter or coconut oil
1/4 cup honey
2 tbsp light corn syrup
1 tbsp water

1. Preheat oven to 350°F. Line an 8 x 8 or 9 x 13 inch pan with parchment paper, allowing it to go up two opposing sides. Grease with cooking spray.
2. Combine oats, ground oats, sugar, salt, cinnamon, and all add-ins. In a separate bowl, whisk together the remaining, wet ingredients. Pour wet into dry and mix evenly.
3. Spread mixture evenly into pan and press down with the backside of a measuring cup.
4. Bake for 25-30 minutes if in a 9 x 13 inch pan, 45-50 minutes if in an 8 x 8 inch pan. Allow to cool completely before cutting.
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Homemade chocolate-peanut butter granola bars
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Wrap in parchment paper and tie with a string for an adorable, edible package!

Avocado Baked Egg

Adapted from Knead to Cook
Yield: 2 servings


The avocado baked egg is savory, warm, and simple to whip up on a weekend. Plus, it comes with it's own bowl!

1 avocado
2 eggs
Optional toppings: Shredded cheese, chives, bacon pieces, tomato, crushed tortilla chips, or anything else!

1. Preheat oven to 375°F.
2. Slice the avocado in half and take out the pit. Place 1 raw egg in each half’s cavity. Sprinkle on toppings.
3. Place on a lined baking sheet and bake for 15-20 minutes, or until egg is cooked to your personal preference.
 


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