More Bacon Please! Bacon Biscuit Muffins


Confused? Yeah…me too. But, I couldn’t find a better name for these little guys. I posted very recently about the BEC Pockets, and the day before I had made these Bacon Biscuit Muffins. Don’t worry, I don’t eat like this normally. It sure is nice though to get up on the weekend and have time to actually prepare and cook a warm breakfast. The humdrum 5am buzzer and lucky to grab a pack of oatmeal workday mornings are gruesome. Nothing better than getting to cook in my opinion. *huge smiles*

I believe I have posted about these previously. Honestly though, I just want to drive home the point that it is so easy to get creative with breakfast. We get so tied down to processed “crap” for breakfast on our busy work mornings that we forget about the other options. Sure, you can make this healthier and all…but the point still stands. Simple, homemade, and warm in the morning is good for the breakfast soul.

Bacon Biscuit Muffins

  • 1 can refrigerated biscuits
  • 4 eggs
  • 2 green onions
  • 1/3 cup shredded cheese (your choice of cheese) + a little extra
  • 6 pieces of bacon (more or less, this is 1 pc per jumbo muffin)
  • salt and pepper to taste


  1. Spray muffin tin with baking spray. I used a jumbo muffin tin.
  2. Put one biscuit in each muffin hole.
  3. Next, cook bacon to desired doneness. I preferred crispy since it was going to be mixed with the eggs. It would hold it’s own better in the mix.
  4. Add the eggs, onions, salt and pepper to the skillet with the bacon and cook until the eggs are soft set (just before the doneness of how you would serve them).
  5. Stir in cheese, and spoon the mixture evenly amongst each biscuit.
  6. Bake for 20 to 25 minutes at 350 degrees. You are looking for the biscuit to have risen and the edges to be golden brown if you can see the edges.
  7. About 5 minutes before being done, sprinkle the extra cheese on top of each one to have a melty golden topping. *smiles*
  8. Finish baking and serve with your favorite cup of coffee! Enjoy!

***Adapt this recipe for more people by increasing the ingredients. I have faith in you…eyeball it. *wink*

This slideshow requires JavaScript.

BEC Breakfast Pouches–Perfection!


It’s no secret that I LOVE bacon…however, I try not to keep it around so often, because I could literally consume so much it would be very bad for my health. It’s also no secret that I like to experiment with wrapping food in doughs for breakfast.

Sooo…this leads me to today’s recipe.

I had a small can of biscuits, bacon, cheese, and eggs…what other option than bacon, egg, and cheese biscuits was there? Ahhhh, my own homemade version of the classic breakfast hot pouch. As I typically say…why not?

This was so simple, and I encourage you to try it next time you want to mix things up a bit for a weekend breakfast.

BEC Breakfast Pouches

  • 1 can of biscuits (Your choice of brand and style…I would probably recommend buttermilk biscuit though)…Or make your own. *smiles*
  • 1 strip of bacon per pouch you are making
  • 1 tablespoon of cheese per pouch you are making
  • 1 egg for every TWO pouches you are making
  • salt and pepper to taste


  1. Preheat oven to 350 degrees.
  2. Flatten out each biscuit as thin as you can get it without breaking the dough. Refer to the picture below for approximate thickness.
  3. Cook bacon in strips, and drain on paper towel to get rid of the majority of the grease.
  4. Scramble eggs with salt and pepper to taste , just until the soft set stage – just past the runny stage (use a tidbit of the bacon grease to keep the eggs from sticking and for more flavor if you would like, or keep it healthy and use cooking spray)
  5. On top of each biscuit dough round, divide the eggs amongst them.
  6. Then break each bacon piece into fourths and put the equivalent of one bacon strip per biscuit on top of the eggs.
  7. Sprinkle each one with cheese, being careful to keep everything in the middle of the biscuit, and leaving an edge of dough for folding.
  8. Next, fold each side of the dough over like a pouch (see below photos), and set them on a pan, lined with parchment paper or sprayed with cooking spray, seam side down.
  9. Bake for 20-25 minutes. You might want to watch them when you get to the 18-20 minute mark. The biscuits that I had were flaky, and may brown different than some of the other types of biscuit doughs. You want them to be a nice golden brown, just like a normal biscuit when you bake them. Enjoy!

This slideshow requires JavaScript.

Sundays with Friends: Postponed today for good reason…


Today’s Sundays with Friends is brought to you by………..

Oh yeah, I didn’t get one together for you today…I was at Virginia Beach all weekend for some much needed rest and relaxation, and I had a lovely time.

*huge smiles*

I have soooooooooo much to share with you though! So many delicious dishes, and beautiful sights. Stay tuned!

For now…take a look at this perfectly poached egg on top of my Blue Crab Benedict at Catch 31 on Virginia Beach. There aren’t words to describe this dish….none at all….nope….nada.…(silence).

Can’t forget the amazing Cheesecake we ordered after recommendation from the Chef on the previous day’s lunch.  Yeah, so we had Cheesecake at 10:30 am before heading back home.  But, it made the drive back home so much more pleasurable.  I can’t wait to make it back to Catch 31!  Surely one of the most wonderful restaurants I have ever eaten at…atmosphere, waitstaff, Chef, and food!

Catch 31 on Urbanspoon

Will Cook for Foo: Week 12–Heartbreak and Lemon Chess Pie




Progress update: So it’s been three months now, and still no word from the Foo Fighters. I guess it is as expected, but I still have one more month left! Not giving up the hope yet folks! To see why I began this journey, click here to see the first “Will Cook for Foo” post.


A few things I’ve learned about recipes…

1. It’s fun to save them up and find them.

2. They are great gifts to receive as hand-me-downs.

3. All involve a dream of a dish that has been perfected to be recipe card worthy.

4. You don’t have to abide by all the rules of a recipe. Seriously, you don’t. *smiles*

5. Bonding is given a whole new meaning when a recipe is involved.

6. Recipes bring back memories…both happy and sad.

Today, I’m concentrating on number six. You’ve seen me write many many times about memories of my family, and of loved ones gone. This time’s a little different. This past weekend, and every time I make this one particular dish, it’s kind of difficult. (I’m pulling out my open book for you guys here by the way.) I don’t have many dishes that make me have emotions other than happy, but this one has given me all sorts of emotions over the past 13 years.

I’m not going to name the dish, it’s not important. What is important is the feeling that a recipe can invoke in someone. Recipes and memories attached to them can be very powerful. For instance, I didn’t make this dish for a loooooooong time. It just hurt too much to think about it. Over the years, the feelings progressed as follows (and most likely altered a bit after meeting my husband)…sad, furious, mad, irritated, sad, frustrated, indifferent, pouty, meh, sigh, whatever, content, pleased, and happy. I still have a rush of feelings and emotions every time I prepare it (and no amount of love in the world can completely cure heartbreak), but it doesn’t hurt anymore like it did.

Along these lines…This week’s “Will Cook for Foo” comes from Foo Fighters’ song “Arlandria”.

The selected lyric was “So I’ve been saving it up, I started saving it up. And when you said I couldn’t give you enough, I started giving you up, I started giving you up.”

My Twitter update “@foofighters …I started savin’ it up. And when you feel I couldn’t feed you enough, I’ll start feedin’ you more.”

Next step for you, take a second and enjoy the song…Click here for the song “Arlandria”.

Find the previous “Will Cook for Foo” posts by clicking here.


The recipe today is for Lemon Chess Pie. When I called Maw-Maw, I asked her which Lemon Chess Pie recipe to use…she said the one with a name beside it. It didn’t matter whose name it was, it just mattered that there was a name there. That was my new golden rule…If it had a name, or in her handwriting, use it! I wonder what memories people have when flipping through the names of people in their cookbooks?

Lemon Chess Pie by Mrs. Beauchesne

  • 2 cups sugar

    I would have never guessed Corn Meal in a Chess Pie. Interesting.
  • 1 tablespoon plain flour
  • 1 tablespoon plain corn meal (I know! Right?)
  • 1/4 cup butter, melted
  • 1/4 cup milk
  • 1/4 cup lemon juice
  • 4 eggs


  1. Preheat oven to 350 degrees.
  2. Mix sugar, flour and corn meal in a bowl.
  3. Add eggs, butter, milk, and lemon juice, and beat until smooth and thoroughly blended.
  4. Pour into a 9” pie pan
  5. Bake for 35 to 4 minutes or until the top is golden brown.
  6. Serve warm.

The notes state it makes a thick 9” pie, shimmery and golden inside. Now if that doesn’t say lovin’ from the oven, I don’t exactly know what does. Enjoy!

This slideshow requires JavaScript.

Vlog: Simple Egg in a Cup


It’s Vlog time again!!!

I hope you enjoy this short instructional video on how to make a Simple Egg in a Cup. It’s so simple and quick, it’s something you could make every morning.

The angle of the video reminds me of the cooking videos on the local news when I was growing up. Just a vision of the food, because it’s really all you need to see…


Picky Eaters: Are they really that Picky?


Since I am on vacation for a few days coming up, I asked a few of the fans on The Onyx Plate’s Facebook page (click here to go and become a “fan”) what they wanted to see me write about. One wise individual suggested Picky Eaters. I thought and thought about how to write about it. Then suddenly it came to me.

Here is my take on Picky Eaters.

It’s no lie. You can look at my beautifully curvy body and recognize immediately that I know how to eat. I indulge in good Southern items, fusion items, good carbs, bad carbs, and – surprisingly to my form – good home-cooked fresh and healthy meals. On top of that, I’ll try anything at least once. Well, I’m not quite sure about miscellaneous body parts yet, and some of the things Anthony Bourdain partakes in are still questionable to my tongue (no wonder he drinks so much in his shows). One day…maybe I’ll try Blood Sausage. But, regardless, by NO MEANS am I a picky eater….or so I thought.

In this post, I’m not referring to young Picky Eaters. I am simply talking about adult Picky Eaters. Children are a whole different story with picky eating, and you DON’T want me to get started on that. With that being said, I do have a friend that proclaims himself to be a Picky Eater. Let’s think about this folks, what exactly is a Picky Eater?

The WWW describes a Picky Eater as someone that has a lot of food dislikes….

If we look at this simple statement, who is the one judging here? Who says you’re a Picky Eater? Who’s to say that it’s just not someone that knows what they want, and isn’t afraid to tell you? Someone that knows what their palate enjoys, and what it doesn’t? Someone that knows their body and the reactions it has to certain foods? What in the world are we saying to these people that we are labeling as “Picky Eaters”?

Apparently, we are telling them that what they want and desire is WRONG. You shouldn’t dislike tomatoes. You shouldn’t dislike onions. You shouldn’t dislike spaghetti. You shouldn’t dislike fish. You shouldn’t dislike eggs. Who are we to tell these people what they are SUPPOSED to eat?

If being a Picky Eater means knowing what you want and not taking no for an answer, then I’m a Picky Eater. If being a Picky Eater means saying exactly how you feel and sticking by it, then I’m a Picky Eater. If being a Picky Eater is being in tune with your likes and dislikes in flavors, then goodness me, I am definitely a Picky Eater.

In conclusion, I never thought I would say this…I guess I AM a Picky Eater, and I bet some of you are as well. To me, it sounds like being a Picky Eater is the foundation of how we should live life – Don’t be afraid to say what you want. Don’t be afraid to explore your heart and find what really makes you smile. Don’t be afraid to pay attention to your gut feelings. Don’t be afraid to be YOU.

With love,

From one newly proclaimed Picky Eater to another

No worries, I’m not going to leave you hanging without a recipe that is sure to please everyone….Check it out!

The Grown-Up Bacon, Egg, and Cheese Roll

This slideshow requires JavaScript.

Bacon, Egg, and Cheese Croissant Roll – How can you miss with this one?


I never feel like I have told you enough about the wonders of the croissant roll.  They are endlessly diverse masterpieces that can forever change the way you look at meals.  I love love love putting things in them and rolling them up for a nice bake in the oven.  The creativity never stops flowing with these!

This past Saturday morning I put together this little gem of a recipe.  If you enjoy easy prep breakfast, this recipe is for you.

Bacon, Egg, and Cheese Croissant Roll

  • 1 tube of croissant rolls or a tube of a croissant sheet
  • 8 pieces of pre-cooked bacon (I just cooked mine fresh that morning.)
  • 4 eggs or egg whites (cooked, scrambled)
  • 1 cup shredded cheddar cheese (or more if you like it really cheesy like we do)


  1. Preheat oven to 350 degrees.
  2. Line baking pan with parchment paper or grease pan so roll does not stick.
  3. Lay the croissant dough out flat on the pan, and press perforations together to seal the dough if using the rolls tube. 
  4. Sprinkle the cheese over the dough.
  5. Spread the cooked eggs over the cheese.
  6. Place the bacon on top of the eggs.  Feel free to crumble it up if you would like.
  7. Begin at one end and roll up like a swiss cake roll (sorry, best analogy I could think of right now *smiles*).
  8. Once all the way rolled up – trust me this is the frustrating part keeping everything from falling apart, but well worth it – place in oven for approximately 20 minutes or until the outside is golden brown.
  9. Take out of the oven and slice according to the thickness of the roll you want.  Enjoy!

This slideshow requires JavaScript.

A tale of Bacon and my Cousin


Bacon: B is for Brilliantly:  Isn’t it beautiful how the light brilliantly bounces off the hot grease on the freshly prepared bacon.  A is for Awaken:  Awaken and take in a whiff of the bacon frying in the pan as  it stirs your body from slumber (the hub enjoys this one since I usually make breakfast on the weekends).  C is for Creative:  You can get so creative when using bacon in recipes because of it’s versatility.  O is for Oblivious: When taking that first bite of a fresh, crisp piece of bacon, you can’t help but become oblivious to all of the problems around you in the world.  N is for No: Did you say that was the last piece of bacon for this morning???  Nooooooo!!!!

Cousin: A wonderful man who I look up to (frankly, I always have).  He’s a chef in disguise.  A brother I never had.  He’s an excellent moving man (he’s moved me about 4 or 5 times through my indecisiveness in life).  He doesn’t wear his heart on his sleeve for the world to see, but those who know him can read him.  This trait makes him a strong man.  He’s a cousin that any person would be proud to call their own.  BUT…you can’t have him.  He’s mine (although, I share him with a few other cousins, that’s besides the point of this post).

When you put these two together, you can’t help but come out with an amazing end result.  Demonstrating the versatility of bacon, he prepared these Bacon Cheddar Puffs from Sargento.  These were brilliantly made.  When I consumed one, I saw how you really do remain oblivious to your surroundings as all of the flavors combine in your mouth.  A treat that no one should say no to. 

This is a very creative recipe on Sargento’s part, but all they were lacking was the perfect Chef to awaken the true warmth in this recipe.  Enter the cousin…my bacon hero.

I took home leftovers of these from our family’s Christmas gathering.  The next morning, I prepared Bacon, Egg, and Cheese sandwiches using these as my bread.  A total taste explosion….

***The chef recommends you make the batter a little more runny than it turns out by the recipe.  Make it more like a pancake batter.  This way, you can make flatbread with the dough.

Bacon Cheddar Puffs



  1. Combine milk and butter in medium saucepan. Heat over medium heat until butter is melted and mixture is simmering. Add flour all at once; continue to cook, stirring vigorously with a wooden spoon, until mixture forms a ball. Remove from heat.
  2. Beat in 1 egg until mixture is smooth. Repeat with remaining eggs, adding just 1 egg at a time, beating until thoroughly combined. Stir in remaining ingredients.
  3. Drop heaping teaspoons of mixture onto greased baking sheet. Bake in preheated 350°F oven 25 minutes or until puffed and golden brown. Serve warm or at room temperature.

This slideshow requires JavaScript.