Dinner for Breakfast Instead of Breakfast for Dinner!

Breakfast Meatloaf

Ingredients:

- 8 Strips of Bacon

- 3 Cloves of Garlic, minced

- 1 Small Yellow Onion, diced

- 1/2 of a Green Pepper, diced

- 4-5 Large Shiitake Mushrooms, diced

- 1.5 Teaspoons of Fresh Sage

- 1.5 Teaspoons of Fresh Rosemary

- 1 lb of Ground Beef

- 1 lb of Ground Pork

- 2 Eggs

- 1/2 Teaspoon of Garlic Powder

- 1/4 Teaspoon of Red Pepper Flake

- 1/8 Teaspoon of Paprika

- Salt and Pepper

Directions:

1. Heat bacon over medium high heat in a large skillet until cooked to a light crisp. Once cooked, let your bacon rest on a paper towel after cooking to drain off any residual grease. After the bacon has cooled, dice into small pieces.

2. Preheat your oven to 400* and grease your loaf pan.

3. In a large mixing bowl, combine garlic, onion, green pepper, shiitake mushrooms, fresh sage and fresh rosemary.

5. Add your diced bacon, ground beef, ground pork, and eggs.

6. Season with salt, pepper, garlic powder, red pepper flakes and a dash of paprika.

7. Thoroughly mix together until all of the ingreedients are evenly distributed.

8. Spread evenly into your greased pan and pack down to fill all of the corners.

9. Place in the preheated oven and bake for 1 hour and 45 minutes or until a meat thermometer inserted in the middle reads 170*. When the meatloaf comes out of the oven I remove it from the loaf pan and let cool on a cooling rack with paper towels underneath so that it doesn’t sit in a pan full of grease.

Scramby Eggs

(As Super Hot Sous Chef Calls them, I just call them runny eggs)

Wait until meatloaf is cooked and ready to serve before making the eggs. They will taste best when straight out of the pan and onto the plate.

Ingredients:

- 8-10 Eggs (About 1.5 per Serving)

- 1/2 cup of Heavy Cream

- Salt and Pepper to taste

- 1 Teaspoon of Garlic Powder

- 1/2 Teaspoon of Red Pepper Flake

- 2 Tablespoons of Butter (For cooking)

- 1/2 Cup of Shredded Cheddar Cheese

- 1/4 Cup of Spinach, chopped finely

Directions:

1. In a small bowl, combine eggs, heavy cream, salt, pepper, garlic powder, and red pepper flake and whisk together with a fork until all the yolks are broken and the cream is thoroughly incorporated.

2. In a medium sized skillet, heat butter until melted and bubbling over medium-high heat before pouring in the egg mixture and gently scrambling with a rubber spatula.

3. Continue to fold the eggs over on themselves until they are nearly cooked. At this point you can cook the eggs to your desired consistency but my recommendation is to keep them pretty loose.

4. Just as the eggs are starting to solidify, add in shredded cheese and spinach and continue to fold together with the eggs until the cheese has melted.

5. When the eggs are finished, place a good helping down on the plate, top with a slice of meatloaf and a heaping spoonful of ketchup and dig in!

Homemade Spicy Ketchup

(This recipe makes enough to fill a quart sized mason jar which will keep sealed in the Fridger for a couple of weeks!)

Ingredients:

- 28 oz Can of Crushed Tomatoes

- 1/4 Cup of Tomato Paste

- 1/4 Cup of Apple Cider Vinegar

- 1/2 Cup of Brown Sugar

- One Lime Worth of Lime Juice

- 1 Medium Yellow Onion

- 3 Cloves of Garlic

- 1 Chipotle Pepper in Adobo Sauce, diced

- 1 Tablespoon of Adobo Sauce

- 1/2 Teaspoon of Allspice

- 1/4 Teaspoon of Cloves

- 3/4 Teaspoon of Cayenne

- Salt and Pepper

Directions:

1. In a medium sized sauce pan, combine crushed tomatoes, tomato paste, apple cider vinegar, brown sugar and lime juice.

2. Dice onion, garlic, and chipotle pepper and add to sauce pan.

3. Season with a adobo sauce, salt, pepper, allspice, cloves, and cayenne.

4. Bring up to a strong bubble and then turn down the heat and let simmer for one hour, stirring occasionally.

5. Allow the sauce to cool before placing in a jar.