Feel Good Food

Beginning with Breakfasts….

Less Boring Breakfast Biscuits

These is one simple way of preparing breakfasts ahead of time that can be ready to eat in 2 to 20 minutes depending on whether you prefer a microwave or toaster oven to reheat them. They can be kept frozen until usage and will keep well up to a month in the freezer.

Note: You can add or delete ingredients according to your preferences. The following is simply a favorite combination of my own.


1 Roll of Refrigerated Biscuits or Muffins of your choice

1 1/2 Pound of bacon or sausage of your choice

1 16 Ounce bag of shredded Cheese of your choice.

1 Large Red Pepper

1 Prechopped package of Chives


Cook the bacon per your usual method and preference and set aside to drain and cool.

Fry the eggs per your usual method. Set aside cool.

Bake the biscuits or muffins per manufacturer’s instructions. Allow to cool.

Chop the red pepper and mix with 4 tablespoons of chopped chives in a small bowl.


Divide the bacon or sausage by the number of biscuits or muffins yeilded and place on one half.

Add an egg to each of those halves.

Top with the mixture of pepper and chives.

Sprinkle each with the cheese, 1-2 tablespoons each.

Top with the other half of the biscuit or muffin.

Place 1 or 2 in each freezer safe sandwich bag and freeze immediately.

Have a great breakfast before you break fast! And make it a great day as well!

Messy French Toast

Yet another breakfast you can make ahead of time on a day or evening ahead of time. Basically, it is a version of French toast where crumbled bacon is added on top of the toast and then your favorite melted cheese melts over the bacon.

I usually prepare 6 breakfasts ahead of (2 pieces of toast each) time.


12 pieces of whatever bread you prefer

12 large eggs

1 Pound of Bacon

1 16-ounce bag of your favorite cheese (I like Mozzarella here)

Salt and Pepper to taste

3 Tablespoons of Parsley

about 6 tablespoons of butter

Powdered Sugar in lieu of using cheese to top bread if you so desire.

>First, bake or fry the bacon as you prefer until crisp. Set aside to drain on paper towels until cool.

>In a large bowl break and whisk together the eggs and add the Parsley and Salt and Pepper to taste.

>Heat a large skillet and add half of the butter while dipping each slice of bread into the egg mixture. You will need to add the rest of the butter to the skillet as you go and prepare the toast.

>Fry the egg bread until golden brown on both sides.

>Crumple the cooled bacon which will be divided across the 12 slices of French toast and top each slice with bacon and then the cheese as soon as each is light golden brown on each side.

>Cover the skillet with a lid just until the cheese begins to melt on the toast and then remove and place on a plate. The ‘messy’ effect is the lumpy bacon and cheese on the otherwise traditional French toast.

>I add just a drizzle of pancake syrup (mine is sugar free) for taste and effect.

Enjoy. Remember to clean up anything with egg with cold water first as goes so much better before the final wash.

Egg Cups Your Way

The simplest thing to make on the day or ahead of time to be heated up when needed. You pick your own ingredients, and it becomes your own creation. A fun breakfast to do with the young ones when they visit as well.

You will need:

A cupcake pan

A box of paper cupcake liners

1 Large egg for each cup

And… The ingredients you will wish to add. My personal list would choped scallions, chopped red and yellow peppers, salt and pepper to taste, and of course my favorite; crumbled bacon. If you are really daring, you can add shredded cheese or whatever the kids think they might light to try under your supervision of course.

>Preheat the oven to 350 degrees and line the cupcake pan with the paper liners

>Crack and carefully fill each cup with an egg, try not to break the yolk.

>Cover with your ingredients of choice.

>Bake at 350 degrees for about 20 minutes (my oven is usually done at 18 minutes)

There you go, the egg in the middle will be ‘hard boiled’ like and the kids like that. Enjoy!

Links to some of my favorite recipes…

You should know I love to watch Gordon Ramsay cooking, and many of my favorites are those I watched and followed. Hopefully you will enjoy these as much as I have. The blog and I give all credit to the authors of these links…


gordon ramsay turkey breast – – Video Search Results (yahoo.com)

Stay up to date with our newsletter.