Breakfast is the most important meal of the day and it is the least cooked meal in my kitchen. I usually eat cereal or oatmeal & Mr.U skips this meal most of the time. When I do end up cooking, it is usually upma, roti, poori or some sausages, bacon and eggs.
When I was listing down the breakfasts I could do for this week, American breakfast was on top of my list and I knew this breakfast would be an easy sell as Mr.U loves what I had on the menu; sausages, bacon and eggs. This was the second breakfast & third recipe I cooked for this marathon.
Cereals, eggs, pancakes, waffles, muffins, bagels, sausages, bacon, hash browns and grits are some of the common American breakfast items. When I considered American breakfast, I knew what I was going to make. I could have added few more components to my breakfast but stuck to a simple breakfast that we usually eat at home whenever I do end up cooking this meal.
This breakfast is simple and so easy to put together that I wonder if I should even blog about it. But I guess it is too late to think about it now, 3 hours before the post is to be published. I made sausages, bacon and omelet. I picked up small uncooked hot sausages and bacon from the store and cooked them at home. For the omelet, I used bell peppers, spinach, onion and mushrooms. I don’t drink coffee, so served the breakfast with some orange juice. It was filling, heavy breakfast. I wished I had toasted some bread to make the breakfast complete, at least for the sake of photos.
serves: 2 – 3
- 1 pack of small hot sausages
- Pack had 6 sausages and I did not want to put 2 uncooked sausages back in the fridge so cooked the full pack. Follow the cooking instructions on the back of the sausages pack. I followed the instructions and cooked it few minutes longer, the way I like my sausages. This is how I did.
- In a 10” saucepan, take some water (about ¼ – ½ cups of water), place the sausages and cook until most of the water evaporates. Keep turning the sausages for even cooking.
- Reduce the heat and continue cooking until the sausages turn brown and juices burst out. Instructions on the back of the pack were to cook for 12 minutes but I cooked for 15 – 18 minutes as I like well cooked sausages. Serve hot.
Serves: 1 – 2
- 6 – 10 strips of Bacon
- In a nonstick pan place bacon and cook until bacon turns brown and crisp. Do not add any oil to the pan. Bacon has fat and will melt when cooking. You will be surprised how much fat bacon has. I am glad most of it melts when cooking. We or rather I like crisp bacon, so I cook until all the fat is melted and bacon is crisp. Once done, remove from the pan and drain on paper towels. Serve when still hot & warm.
- ½ tbsp. Butter or Oil
- 1 tbsp. chopped Bell Peppers
- 3 – 4 Button or Portabella Mushrooms, sliced
- 1 tbsp. chopped Onion
- 3-5 leaves Baby Spinach
- ½ tsp. Salt (to taste)
- ¼ – ½ tsp. Pepper Powder
- 2 Eggs whisked
- Melt butter in a pan. Add mushroom, bell peppers, onions and saute for few seconds until mushrooms are wilted. Add spinach and cook for few more seconds until it wilts.
- Pour whisked eggs over the veggies and swirl the pan around to spread whisked eggs evenly.
- Cook on medium flame until bottom is cooked.
- Flip the omelet and cook until done. Fold the omelet in half and serve.