Sensationally mouthwatering combination of crispy bacon and melted cheese conquer the interior of the flat cake, while the outside texture has a soft crunchiness from being fried.

Tip: The next time you mix up some mashed potatoes for dinner, make a double batch so you’ll have leftovers to make these awesome Potato Cakes.

Here are the ingredients you’ll need to make a dozen of these delicious Onion Cheddar and Bacon Potato Cakes:
  

2 tbsp olive oil
1 small red onion, finely diced
3 cloves minced garlic
4 cups cold mashed potatoes
1 beaten egg
4 rounded tablespoons flour
¼ cup chopped green onion
2 tbsp chopped parsley (or other favorite herbs)
½ tsp black pepper
6 slices crisp cooked, thick cut smoked bacon, chopped
1 cup diced cheddar cheese, about a ½ inch dice or smaller

The first trick in this recipe is learning how to make them creamy on the inside, but crispy on the outside. Learn more on the next page …

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The post Definitely NOT Boring: an Onion Cheddar & Bacon POTATO CAKES Breakfast Treat appeared first on Top Morning Recommendations.

• 12 eggs
• 1 small bell pepper, diced
• ¼ cup diced onion
• 2 ounces diced ham steak
• Salt and pepper to taste

Follow these 4 easy steps to make these delicious Western Egg Muffins:

1. Pre heat oven to 350 and spray a 12-cup muffin pan with cooking spray (or brush with coconut oil).




2. Whisk eggs season with salt and pepper.




3. Pour in to muffin tins and then evenly sprinkle in toppings.




4. Bake for 18-20 minutes. Enjoy!

Each egg muffin contains the following nutrients:

Calories: 82

Total Fat: 4.1 g

Saturated Fat: 1 g

Cholesterol: 182 mg

Carbohydrate: 1.4 g

Dietary Fiber: 0.3 g

Sugars: 8.8 g

Protein: 7.7 g

Watch the step-by-step video on the next page to see exactly how it’s done …

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The post A Perfect Quick Breakfast That’s Also Easy to Pack-and-Go: WESTERN EGG MUFFINS (Video) appeared first on Top Morning Recommendations.

3 Organic Eggs (2 whites, 1 whole)
1 Slice Organic Spelt Bread
Raspberries, Blueberries, Blackberries, Strawberries, Pomegranate Berries (all organic)
1/2 Organic Avocado (sliced)
1/2 Cup Chopped Organic Onion

But wait! There’s more on the next page …

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The post Delicious Homemade "Weight-Watcher" Breakfast (Video) appeared first on Top Morning Recommendations.

These quickly earn a top score on the list of breakfast favorites, especially when there’s time to go all out and feast as a family. Just combine mashed potatoes with cheese and bacon, and then coat them with crushed crispy breadcrumbs or — for more flavor — crispy onion bits.

Here are the ingredients you’ll need to make a dozen of these delicious Crispy Onion Potato Pancakes:

1 lb Yukon gold potatoes scrubbed clean
1 tablespoon butter
2-3 tablespoons cream, half and half or milk
3 slices bacon cooked and chopped
1/2 cup shredded Sharp Cheddar cheese
1/4 cup all-purpose flour
1 egg
1 6 oz container crispy onion bits (e.g., French’s Crispy Onions)
vegetable oil for frying

Now just follow these easy preparation steps:

1. Cut the potatoes into 1-inch chunks. Place in a pot and cover with water.

2. Place over high heat and bring to a boil. Boil until the potatoes are fork tender, about 10 minutes.

3. Drain and return to the pot.

4. Add the butter and mash the potatoes with a potato masher.

5. Start adding the cream, 1 tablespoon at a time, until the potatoes are smooth and creamy. Season to taste with salt and pepper.

6. Transfer the potatoes to a bowl, cover and refrigerate until completely cold.

7. When the potatoes are cold, add the bacon, cheese, flour and egg and stir to combine. If the mixture is really loose, you can add a bit more flour.

8. Use a medium scoop and scoop the potatoes to a parchment-lined baking sheet.

9. With wet hands, lightly flatten the balls. Refrigerate for 30 minutes.

10. Lightly crush or chop the crispy onion bits and place in a shallow bowl.

11. Place a large skillet over medium heat and add enough oil to coat the bottom of the skillet.

12. Carefully take one of the potato pancakes and coat with the onions. You may need to use a spatula or wet hands, as the dough may be sticky.

13. Working in batches, fry the dough until crispy, about 2-3 minutes per side. Transfer to a paper towel lined plate and allow to drain and cool slightly.

14. Serve warm.

Note that you can always substitute any leftover mashed potatoes, that you may already have in the fridge, for the freshly made potatoes. In this case you may need to alter the amount of flour or eggs you use.

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Source: Deborah Harroun

The post Heavenly Crispy POTATO PANCAKES appeared first on Top Morning Recommendations.