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Kristina is passionate and intentional about making meaningful time with her family, often over food. Whether it’s making an unforgettably flavorful meal for them that didn’t take hours or getting them excited to take part in kitchen preparation, she knows the value of these special moments and the importance of keeping it simple when and where she can. Kristina has countless inspired uses for lunchmeat, for example, and reaches for Hormel® Natural Choice® products to make recipes like these.
Breakfast Skillet
- 1 (12-ounce) package HORMEL® NATURAL CHOICE® Original Uncured Bacon
- 6 cups cubed cooked potatoes
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 6 eggs, beaten
- 1 cup shredded sharp cheddar cheese
- Salt and pepper, to taste
Instructions
In large heavy skillet, cook bacon according to package directions; chop.
Pour off all but 3 tablespoons of bacon drippings from the skillet. Add potatoes. Cook over medium-high heat 5 to 7 minutes or until lightly browned. Add onions and peppers. Sauté 3 to 5 minutes or until vegetables are tender.
Push potato mixture to one side of the skillet. Add eggs to empty side. Scramble eggs until set. Stir into potato mixture. Sprinkle with cheese and stir until melted.
Season with salt and pepper. Top with bacon.
Brunch Board from Bev Weidner
- HORMEL® NATURAL CHOICE® Original Uncured Bacon
- HORMEL® NATURAL CHOICE® Canadian Bacon
- HORMEL® NATURAL CHOICE® Smoked Deli Ham
- Triple cream brie cheese
- Gouda cheese
- Strawberries
- Raspberries
- Red apple slices
- Mini croissants
- Mini waffles
- Maple syrup
- Romesco dip
- Apricot jam
- Petite multi-colored carrots
- Radishes
- Soft boiled eggs
- Flowers and greenery
Instructions
Assemble board.
Kale Caesar Salad with Crisp Bacon and Soft-Boiled Eggs
- 6 eggs
- 1 (12-ounce) package HORMEL® NATURAL CHOICE® Original Uncured Bacon
- 1/4 cup mayonnaise
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- 1/3 cup olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 8 cups baby kale
- 1 cup croutons, divided
- 1/4 cup grated Parmesan cheese
Instructions
In large pot of boiling water, add eggs. Cook 7 minutes. Carefully remove from water and plunge eggs into bowl filled with ice water; let stand 3 minutes. Peel and cut in half. Set aside.
Meanwhile, in large skillet, cook bacon according to package directions; chop.
In bowl, whisk together mayonnaise, lemon juice and garlic until smooth. Gradually whisk in olive oil. Season with salt and pepper.
In large bowl, combine kale and 1/2 cup croutons. Drizzle with dressing. Sprinkle with Parmesan cheese. Toss together. Top with egg halves, remaining ½ cup croutons and bacon.
