bacon

11.25.19

Thanksgiving Leftover Breakfast Hash

Posted on by Lexi , Views: 61164

This Thanksgiving Leftover Breakfast Hash is the perfect post holiday meal! It uses a mix of sweet and savory leftovers and will be a huge hit. It’s so delicious and is simple to put together, for a great day-after-thanksgiving breakfast.

Thanksgiving leftover breakfast hash with a fried eggThanksgiving Leftover Breakfast Hash

We love non-recipe recipe’s over here, and this is the perfect one. While this Thanksgiving Leftover Breakfast Hash certainly is a recipe, it leaves a lot of room for creativity based off of what you served at your Thanksgiving meal. Using both sweet and savory elements, this hash uses brussels sprouts, potatoes, turkey and cranberry sauce to make the ultimate post holiday meal. Plus, we include some other options to use, just in case you don’t have all the leftovers you need to make it!

Top it with a fried egg, or eat it as is. Either way, it’ll be delicious and dare we say it, maybe even better than the actual Thanksgiving dinner?

Thanksgiving breakfast ideas for leftovers

Ingredients for Thanksgiving Leftover Breakfast Hash 

Here is what we included in our leftover hash. We went ahead and offered alternatives for each ingredient, just in case you don’t have all of the suggested ingredients.

  • Bacon: Start with fresh bacon here! 
  • Onion: Also, fresh. Using some fresh elements gives this a “new” feel to the hash.
  • Roasted Brussels Sprouts: If you didn’t have roasted brussels, either use fresh (they’ll cook at the same time) or substitute in another hearty vegetable. Or alternatively you could use something like leftover green beans, though you’d want to wait to add those until the end.
  • Roasted Potatoes or Sweet Potatoes: If you didn’t have these, go ahead and use fresh potatoes. You must par-boil them first. To do so, boil them until they are just barely tender. Then, finishing cooking them for a few more minutes in the actual skillet with the other leftovers.
  • Leftover Turkey Meat: If there is one thing you likely have leftovers of, it’s this! If you didn’t you could substitute in cooked chicken.
  • Cranberry Sauce: This sweetness really brings the dish all together! If you didn’t have any leftover cranberry sauce, use a fresh apple. Add it to the skillet along with the brussels sprouts so it can cook all the way through.
  • Salt and Pepper: Depending on how well seasoned your original food is will dictate how much seasoning you may need to add. Don’t add any until the end.

Thanksgiving leftover hash on a plate

If you like this breakfast recipe, try these others:

If you like this leftover Thanksgiving breakfast idea, check out these others:

Brussels Sprout Breakfast Hash

Print shopping list
Prep Time 10 min Cook Time 20 min Total Time 0:30

Ingredients

  • 2 lb. brussels sprouts, cleaned, outer layer removed, and chopped somewhat fine
  • 6 strips nitrate-free bacon
  • 2 chicken sausages, chopped
  • 1 large orange sweet potato, cubed
  • 1 large white sweet potato (or red potatoes), cubed
  • 1 apple, cut into cubes
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 tbsp grass-fed butter or oil of choice
  • Himalayan sea salt, to taste

Directions

  • In a skillet heat oil and garlic
  • Add in onions and let sauté for 2 minutes
  • Add in cubed sweet potatoes and brussels sprouts (cut in half or quarters) and let cook for 5-7 minutes, mixing often, until soft
  • Add apple, cooked crispy bacon, and chicken sausage into the pan
  • Mix and cook for an additional 5-7 minutes until all the flavors are combined and brussels sprouts and sweet potatoes are soft
  • Serve plain or with eggs!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
    10.02.19

    Instant Pot Loaded Potato Soup

    Posted on by Lexi's Clean Kitchen , Views: 9942

    This Instant Pot Potato Soup taste just like a loaded baked potato! It’s creamy and topped with all of your favorite baked potato toppings. This comfort food soup is gluten-free and optionally made dairy-free!

    Instant Pot Potato Soup

    Is there anything better on a cold, chilly fall night than a big bowl of warm and comforting soup? This Instant Pot Loaded Potato Soup tastes just like a baked potato topped with ALL your favorites like bacon, cheddar cheese and chives. It’s creamy and totally satisfying. We tested out a few different ways to make it creamy, without any cream, if that’s what you need. And it’s made super easy, in the Instant Pot, of course!

    Ingredients for Loaded Baked Potato Soup

    • Russet Potatoes
    • Chicken Broth
    • Salt and Pepper
    • Paprika
    • Bacon
    • Sour Cream (or Cashew Cream or dairy-free greek style yogurt)
    • Lemon
    • Garlic Powder
    • Chives
    • Cheddar cheese (omit for dairy-free)

    Dairy Free Options

    We tested this recipe with both a dairy-option that was more traditional to baked potatoes (sour cream) and with two dairy-free alternatives. We loved all three! The sour cream version is more classic. An alternative is to use a dairy-free yogurt, such as an almond milk version. We tested a plain almond milk yogurt and it whisked together with the soup nicely, giving it a nice creamy finish. A third alternative is to use equal amounts of homemade cashew cream here.

    Don’t have an Instant Pot? 

    While we’re partial to making this in the Instant Pot, here are two other alternative ways to make it without one:

    In the Slow Cooker:

    1. Cook bacon until crispy, set aside.
    2. To a large slow cooker add potato, broth, salt, garlic powder, pepper, paprika and stir. Cover and cook until potatoes are tender on low heat for 7-8 hours or high heat for 3-4 hours.
    3. Remove 2 cups of potatoes and set aside.
    4. Using an immersion blender, blend remaining soup. Whisk in sour cream and lemon juice or dairy free alternative and whisk until completely combined.
    5. Add the potatoes back to the pot, stir and season to taste with additional salt and pepper.
    6. Serve soup and top with bacon, cheese, chives and additional smoked paprika, if desired.

    On the Stove Top:

    1. In a dutch oven, cook bacon over medium heat until crispy, about 7 minutes. Remove bacon and all about 1 teaspoon of bacon grease.
    2. Add potato, broth, salt, garlic powder, pepper, paprika and stir. Cover and cook until potatoes are tender, about 20 minutes.
    3. Remove 2 cups of potatoes and set aside.
    4. Using an immersion blender, blend remaining soup. Whisk in sour cream and lemon juice or dairy free alternative and whisk until completely combined.
    5. Add the potatoes back to the pot, stir and season to taste with additional salt and pepper.
    6. Serve soup and top with bacon, cheese, chives and additional smoked paprika, if desired.

    If you like this Instant Pot soup recipe, check out these others:

    Instant Pot Loaded Potato Soup

    Print shopping list
    Prep Time 00:10 Cook Time 00:25 Inactive Time 00:15 Total Time 00:50 Serves 4-6

    Ingredients

    • 8 pieces of bacon, diced
    • 3 pounds russet potatoes, peeled and cut into ½” pieces
    • 4 cups chicken broth
    • 1 teaspoon sea salt
    • 1 teaspoons garlic powder
    • ½ teaspoon black pepper
    • ¼ teaspoon smoked paprika
    • 4 ounces sour cream or dairy free yogurt or cashew cream
    • 1 tablespoon lemon juice
    • Chives, sliced, for garnish
    • Shredded cheddar cheese, for garnish

    Directions

    1. Press the saute function in a 6 or 8 quart Instant Pot. Add bacon and cook until crispy, about 7 minutes. Shut off the saute function, remove bacon and all about 1 teaspoon of bacon grease.
    2. Add potato, broth, salt, garlic powder, pepper, paprika and stir. Close the lid, set the pressure valve to sealing and cook on manual high pressure for 12 minutes. Use the natural release for 5 minutes, then release any remaining pressure.
    3. Remove 2 cups of potatoes and set aside.
    4. Using an immersion blender, blend remaining soup. Whisk in sour cream and lemon juice or dairy free alternative (see note) and whisk until completely combined.
    5. Add the potatoes back to the pot, stir and season to taste with additional salt and pepper.
    6. Serve soup and top with bacon, cheese, chives and additional smoked paprika, if desired.

    Recipe Notes

    1. If you are dairy-free, you can use equal portions of either a dairy-free yogurt or homemade cashew cream in place of the sour cream. 
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
    08.28.19

    How to Cook Bacon in the Oven

    Posted on by Lexi , Views: 8141

    Want to learn How to Cook Bacon in the Oven to make for the easiest, crispiest best bacon ever? Scroll down!

    Place bacon on a sheet panHow to Cook Crispy Bacon in the Oven Guide

    Alright, we’re calling it: Cooking bacon in the oven is the BEST way to cook bacon. Here is why: It makes the crispiest bacon, with the least mess and with virtually no hands-on cooking time. Follow the guide below to learn just How to Cook Bacon in the Oven!

    How to make bacon in the oven

    Step 1: Buy the best bacon you can get. Because you deserve good bacon!

    Step 2: Pre-heat oven to 400ºF Line a 12″ x 18″ sheet pan with parchment paper. There will be a lot of bacon grease on the pan and lining it with parchment allows for an easier clean up because you can let the bacon grease cool and either save for another cooking use or discard. Don’t put bacon grease down the drain! It can clog your pipes.

    Step 3: Lay out the bacon on the sheet pan. You can let the bacon touch because as it cooks it will shrink up.

    Step 4: Put bacon in the middle lower rack in the preheated oven and cook for 18-22 minutes, depending on how crispy you want your bacon!

    Step 5: Drain the bacon on a paper towel.

    How to make bacon in the oven

    Want free bacon?

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    Oh now you are looking for ways to use up that perfectly cooked bacon?

    Well first off you can just eat it right up. Or serve it with eggs. Or you could make these recipes:

    If you like this how to recipe, check out these others:

    Cooking Bacon in the Oven

    Print shopping list
    Prep Time 00:05 Cook Time 00:18 Total Time 00:23 Serves 2-4

    Ingredients

    Directions

    1. Pre-heat oven to 400ºF Line a 12" x 18" sheet pan with parchment paper. 
    2. Lay out the bacon on the sheet pan. 
    3. Put bacon in the middle lower rack in the preheated oven and cook for 18-22 minutes, depending on how crispy you want your bacon!
    4. Drain the bacon on a paper towel.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
    07.12.19

    Gluten-Free Chicken Caesar Pasta Salad

    Posted on by Lexi , Views: 35080
    Gluten Free Chicken Caesar Pasta Salad - Lexi's Clean Kitchen

    Perfect pasta salad coming your way! Grilled chicken, a dairy-free caesar dressing, crisp romaine lettuce, bacon, and ripe summer tomatoes come together perfectly in this Gluten-Free Chicken Caesar Pasta Salad! The perfect make-ahead lunch, BBQ side, or dinner for any night of the week!

    Summer ready Chicken Caesar Pasta SaladChicken Caesar Pasta Salad Recipe

    I’ve always love a good caesar salad, since I was a kid! It’s really all about that amazing creamy caesar dressing, in my opinion! Paired up with crispy romaine, salty and crunch bacon, sweet summer tomatoes and PERFECTLY grilled chicken and you’ve got yourself dinner! Or a crowd pleasing side dish to bring to your next BBQ or potluck. And clearly I’m a fan of all things Caesar Salad. Previously I’ve done Chicken Caesar Burgers and Grilled Romaine Caesar Salad with Blackened Shrimp! 

    Is Caesar Dressing Gluten Free?

    Some store-bought caesar dressings can contain gluten. This salad uses a homemade version that is naturally gluten-free. The recipe comes from my cookbook and is my all-time favorite. It’s made dairy-free but doesn’t skimp on the creaminess and the flavor.

    Ingredients for caesar pasta saladWhat’s in it?

    • Mayo
    • Olive Oil
    • Apple cider vinegar
    • Dijon mustard
    • Lemon
    • Anchovy paste
    • Garlic
    • Bacon, cooked
    • Chicken
    • Romaine lettuce
    • Pasta
    • Cherry tomatoe

    Grilled Chicken Caesar Pasta SaladTips for Making this Grilled Chicken Chicken Caesar Pasta Salad:

    This salad can be made ahead of time, but you have to keep the dressing and the lettuce separate. You can assemble it up to 24 hours ahead of time, and add the romaine and dressing right before you are ready to serve. I typically love brown rice pasta as my go-to, but when I’m making pasta salads I find that the brown rice tends to get hard when refrigerated. I’d recommend making this the same day if you are using brown rice pasta.

    It tastes great slightly warm or at room temperature. While the anchovy flavor is quintessential caesar, if you are really opposed to it you could omit, but it wouldn’t taste the same.

    If you were looking to make this dish even easier, you could grab a rotisserie chicken and substitute that in for the grilled chicken.

    Chicken pasta salad with caesar dressing

    If you like this summer side recipe, check out these others:

    If you like this pasta salad recipe, check out these others:

    Gluten-Free Chicken Caesar Pasta Salad

    Print shopping list
    Prep Time 5 minutes Cook Time 20 minutes Total Time 0:25 Serves 6

    Ingredients

      Batch Caesar Dressing from page 320 of the Lexi's Clean Kitchen Cookbook

      Everything Else

      • 1 8-ounce package bacon, cooked crispy
      • 1 pound boneless skinless chicken breast
      • 1 head romaine lettuce, roughly chopped
      • 1 16-ounce package gluten-free pasta
      • 8-ounces cherry tomatoes, sliced
      • 1 lemon, juiced
      • Salt and pepper, as desired

      Directions

      1. Make the dressing: In a high-speed blender combine all caesar salad ingredients. Pulse once or twice just until blended. Taste and adjust seasoning as desired and set aside.
      2. Season chicken with salt and pepper and grill for 8-10 minutes on each side until no pink remains. Cut into cubes and set aside.
      3. Make pasta as instructed on package then drain and place into a large bowl.
      4. Assemble: In a large bowl, add pasta, bacon, tomatoes, lettuce, and chicken. Pour over dressing and mix to combine. Add 1/2 lemon juiced, and salt and pepper to taste. Serve and enjoy!

      Recipe Notes

      1. If you want it creamier, making extra dressing!
      2. You can use rotisserie chicken, too!
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
      06.04.19

      Breakfast Prep Baked Egg Cups

      Posted on by Lexi , Views: 131530

      These healthy baked egg cups make the perfect breakfast meal prep for when you are rushing out the door but still want your protein-packed nutrient dense meal. They also make a great snack as well! And they’re paleo and whole30 friendly!

      breakfast baked egg cups in meal prep containerBreakfast Egg Cups Recipe

      This recipe goes out to all of those people who LOVE and NEED a good breakfast but don’t always (read: ever) have time in the morning to whip up a freshly cooked eggs! These easy oven baked breakfast egg cups are nutrient dense and so delicious! Make these on Sunday and you’ll be thanking yourself all week you did!

      This breakfast meal prep eggs have a sweet potato bottom crust and and you can top with two different options: sunny side up with bacon or veggie omelets! You choose! And if you are feeling it, you can mix and match and make both!

      sunny side up baked egg cup

      Make it how you like it!

      The best part about these baked eggs is that you can truly customize it the way you like it! We love the sunny side up with some crumbled bacon, but you can omit the bacon to make them vegetarian or add in another type of meat like ham!

      The veggie omelets have a standard pepper, onion and tomato mix but you can literally add in any veggie here, so long as you chop them up small enough, or precook them. 

      Here are some other suggestions you can add to the egg muffin cups:

      • zucchini
      • mushrooms
      • spinach
      • cheese
      • ham
      • prosciutto
      • kale

      Can you freeze them?

      Yes! Make sure to cool the egg cups completely before placing in a air tight container and freezing for up to 1 month. Defrost overnight in the refrigerator and warm it up in the toaster or microwave before serving.

      sweet potato crust in muffin tin

      Looking for other paleo breakfast recipes?

      make ahead baked egg cups on a plate

      If you like this meal prep recipe, check out these others:

      On-The-Go Baked Egg Nests
      Yields 12
      Write a review
      Save Recipe
      Print
      Prep Time
      10 min
      Cook Time
      45 min
      Total Time
      55 min
      Prep Time
      10 min
      Cook Time
      45 min
      Total Time
      55 min
      Two Ways
      1. Over easy or omelette style
      For both
      1. 12 organic or farm-fresh eggs
      2. 1 medium sweet potato
      3. 1 tsp extra-virgin olive oil
      4. Himalayan sea salt and freshly ground pepper, to taste
      5. Optional: 5 slices nitrate-free bacon, cooked
      For Option 2- Omelettes
      1. Veggies of choice: tomato, onion, spinach, broccoli, mushrooms
      2. Himalayan sea salt, to taste
      3. Freshly ground pepper, to taste
      4. 1/4 tsp garlic powder
      5. 1/4 tsp onion powder
      Instructions
      1. 1. Preheat oven to 350 and grease muffin tins
      2. 2. Grate sweet potato using cheese grater or food processor, squeeze out excess water
      3. 3. Mix 1 tsp oil, salt, and pepper with sweet potato
      4. 4. Line the bottom of your muffin tins with the sweet potato mixture
      5. 5. Let bake for 20 minutes then remove muffin tins
      6. 6.
      7. Option 1: Over easy: crack egg into the muffin tins (add optional pre-cooked bacon)
      8. Option 2: Omelettes: mix eggs in a bowl, add in veggies, garlic powder, onion powder, salt and pepper, add into muffin tins
      9. 7. Bake for 20-25 minutes or until eggs are firm
      10. 8. Remove and serve hot
      11. 9. Store in air-tight tupperware in refrigerator
      Notes
      1. Make sure to spray/grease your muffin tins so the sweet potato nests do not stick
      Lexi's Clean Kitchen https://lexiscleankitchen.com/
      03.03.19

      Breakfast Fried Rice

      Posted on by Lexi's Clean Kitchen , Views: 21201

      This Breakfast Fried Rice is made using only 4 ingredients and is a super easy meal to whip up anytime of day, not just in the morning! It takes the base of leftover rice and switches up the traditional fried rice by adding in the leftover breakfast staples of bacon and eggs. You can have it on the table from start to finish in less than 15 minutes which makes it a breakfast (or dinner) win!

      Breakfast fried rice recipeBreakfast Fried Rice

      After testing and testing and testing our Best Rice Ever recipe a few weeks back we found ourselves with piles of rice in the test kitchen. Not that we are complaining or anything, because it really is the best rice ever, but we knew we needed to put that rice to good use by testing a few new leftover rice recipes, and this Breakfast Fried Rice was one of them!

      We love the idea of being able to make a double batch of something easy, like rice, when you are cooking dinner and then also being able to use up the leftovers again for a fresh meal later in the week. This Breakfast Fried Rice is the perfect example of this. This dish takes a total start to finish time to make of 15 minutes! On busy days (which they seem to be innumerable) this is the perfect breakfast, or lunch or dinner! And likely you already have the ingredients on hand or in your freezer: bacon, eggs, rice and green onions.

      Rice breakfast recipes

      What is in a Breakfast Fried Rice?

      This is not the most traditional Asian-style type of fried rice, as we really wanted to keep the ingredient list as minimal as possible so there aren’t any add-ins like coconut aminos or other spices. Think of this as more of a breakfast stir fry! We wanted this to be a savory options for breakfast made with ingredients you likely had on hand that could be a satisfying meal. We limited it to bacon, eggs, green onions and leftover rice with optional hot sauce.

      What are some other options to add to Breakfast Fried Rice?

      If you wanted to add in a few more things there are plenty of options. You can add in:

      • diced bell peppers (after you fry up the bacon)
      • baby kale or spinach (add it when you add the rice and green onion to wilt)
      • frozen baby peas (add it when you add the rice and green onion to wilt)
      • cauliflower rice (add this after you fry up the bacon and cook for a bit before adding the eggs)

      Breakfast rice

      If you like this rice recipe, check out these others:

      Breakfast Fried Rice

      Print shopping list
      Prep Time 00:04 Cook Time 00:11 Total Time 00:15 Serves 2

      Ingredients

      Directions

      1. In a nonstick skillet or well seasoned cast iron pan, cook bacon until crispy, about 6 minutes. Drain all but 1 tablespoon of bacon fat. Reserve leftover bacon fat for another use or discard.
      2. Lower heat to medium low and add scrambled eggs. Using a spatula move the eggs around the pan until they are fully cooked, about 2 minutes.
      3. Add rice and green onion and cook, breaking up the rice if needed with a spatula, until it is heated through about 3-5 minutes.
      4. Check the seasoning and adjust with additional salt and pepper if needed. Divide between two plates and garnish with hot sauce if using and serve immediately.

      Recipe Notes

      1. If you are using seasoned leftover rice (like our recipe for the BEST RICE EVER) you will not need any additional salt because the rice and the bacon add salt to the dish already.
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!