Preheat oven to 400˚F. Place bacon on baking sheet and cook 15-25 minutes or until desired crispness is reached. Remove from oven, allow to cool and chop into bite size pieces.
While bacon cooks, in medium bowl combine eggs, milk, salt and pepper. Whisk until completely combined. Spray small skillet with non-stick cooking spray. Heat skillet over medium heat. Add egg mixture and stir occasionally until eggs are scrambled and no liquid is left in the pan, about 3-4 minutes. Do not cook until eggs are completely dry. Set aside to cool.
Place dinner rolls on microwave safe plate and microwave on defrost for about 3-4 minutes (or until dough is no longer frozen, but not cooked). Butter a 9-inch pie plate or a 9″x9″ baking pan and set aside.
Lightly flour counter top. Toss 1 piece of dough in flour and flatten and stretch dough to about 3-4” across. Sprinkle one tablespoon of cheese over dough and press into dough with palm of your hand. Onto the center of the dough round, place one tablespoon eggs, one tablespoon bacon, 1/2 teaspoon jalapenos and 1/2 teaspoon red peppers. Pull top and bottom edges of dough together and then pull left and right edges, pinching dough together to create a ball. If the ball won’t seal, tap fingertips into flour and crimp edges together to seal. Place dough ball in prepared dish. Repeat until all breakfast bombs are complete.
Spray a piece of plastic wrap with non-stick spray and place sprayed side down on breakfast bombs. Refrigerate until morning or proceed with instructions (bake times vary).
Preheat oven to 350°F.
Remove baking dish from refrigerator and remove plastic wrap. Bake for 40-45 minutes until tops are golden brown and breakfast bombs are no longer doughy. Check around 25 minutes, if it is starting to brown too quickly, cover with foil. To test for doneness, pull one of the edge pieces out, if still doughy cook it for another 5 minutes. If baking without refrigeration, bake time will be 30-35 minutes.
While breakfast bombs bake, make the garlic herb butter. Melt butter in small bowl in microwave, about 30 seconds, or until melted. Add garlic, parsley and salt; stir with pastry brush. Remove breakfast bombs from oven and brush with melted butter mixture. Serve and enjoy!
Cook the bacon in a cast iron pan over medium heat. Once the bacon is cooked, remove it from the pan and set it aside on a plate lined with paper towels.
Dice the pepper and shallots and add them to the pan with the bacon grease. Cook for 2-3 minutes.
Crack the eggs directly into the pan with the peppers and shallots.
Use a fork or spatula to scramble the eggs in the pan as they cook. Remove from the heat and set aside when fully cooked. Chop the bacon into bite-sized pieces and mix it into the eggs.
Assemble the quesadillas: In the cast iron pan over low heat, add a tortilla, and cover half the tortilla with sliced cheese. Layer on half of the eggs and bacon mixture. Top with a little more cheese.
Fold the tortilla in half and cook for about 2 minutes on each side until the cheese melts. Slice the quesadilla and serve immediately. Repeat with the second tortilla and the remaining egg mixture.
In a large skillet or frying pan over medium heat, fry bacon slices to preferred crispness.
Poach eggs by gently cracking and adding to water that is just barely simmering, one egg at a time. (Water that is too agitated will break up the fragile egg.) Wait to add the next egg until the first has begun to firm up. Let poach for four minutes, or until desired degree of doneness. Then remove with a slotted spoon in the same order you placed them in the water—first egg in, first egg out.
While your eggs are poaching, toast English muffins to desired degree of doneness.
Prepare the Hollandaise sauce by adding the 3 egg yolks, salt, lemon juice and dash of cayenne or Tabasco sauce to blender. Blend for about 20 to 30 seconds on medium to medium-high power, or until mixture lightens in color. Then place on lowest setting and slowly add melted butter to your mixture. Add more salt or lemon juice if needed to achieve desired flavor.
Assemble your Benedicts. Top your toasted English muffins with 2 slices of bacon, then a poached egg, then drizzle Hollandaise over the top, and garnish with arugula, if using. Enjoy!
Combine flour, sugar, cornmeal, and salt in a large bowl. Cut butter and add until mixture resembles fine crumbs. Add ice water, one tablespoon at a time until pastry is moist enough to hold together. Form dough into a disc and wrap tightly in plastic. Refrigerate at least 1 hour.
When ready to bake, preheat oven to 375 degrees F. Line a large cookie sheet with parchment paper. Roll out dough, shaping it into a circle and place on the cookie sheet,
For the filling
In a pan, fry the bacon until crispy. Chop into slices about two inches long.
Sprinkle top of the dough with the sugar.
On the rolled out pastry, spread 3 tablespoons of the goat cheese, leaving about an inch and a half from the edge.
Arrange the bacon on top of the goat cheese.
In a circular formation, start placing the fig discs on top, overlapping if needed.
Fold the edges over the filling, leaving the center open.
In the center, sprinkle the remaining goat cheese.
In a bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the wet ingredients: buttermilk, melted butter, and eggs.
Whisk flour mixture into buttermilk mixture until moistened, with small to medium lumps remaining.
In a large cast-iron, nonstick skillet or on a griddle, cook bacon over medium-high until fat is rendered and bacon is browned on one side, about 5-6 minutes. Flip and cook until golden and crisp on the underside, about 1-3 minutes more.
Set bacon aside on paper towel-lined plate. Pour off all but 1 tsp fat from skillet, saving excess bacon fat in a container.
Heat skillet over medium. Pour 1/4 cup of batter into skillet and top each with a bacon slice.
Cook until some bubbles appear on top of pancakes and a few have burst, about 2 minutes. With a spatula, carefully flip the pancakes and cook until browned on the underside, about 2 minutes more.
Transfer to a platter, bacon side up, and loosely tent with foil.
Keep pancakes warm in the oven and repeat with remaining batter, adding more bacon fat if needed. Serve with pure maple syrup.
Add pulled pork with barbecue sauce, if desired, to baking dish; mix lightly. Bake, uncovered, for 15 minutes or until heated thoroughly.
While pulled pork heats up, fry bacon to desired doneness in skillet over medium heat. When finished, set aside on a paper towel-lined plate.
In another large nonstick skillet, melt half the butter on medium-low heat.
Crack 3 of the eggs into the skillet, 1 at a time, keeping separate. Fry eggs about 5 minutes, or until the egg whites are solid and the yolks reach desired doneness.
Transfer cooked eggs to a plate and set aside. Repeat steps 4 and 5 with remaining butter and eggs.
Make sandwiches by layering pulled pork, cheese slices, lettuce, red cabbage, bacon and eggs on a hamburger bun just before serving.
Make the pulled pork ahead of time to make breakfast a breeze. Here's a simple recipe for turning an Indiana Kitchen Pork Shoulder into delicious pulled pork in a slow cooker: https://indianakitchen.com/recipe/slow-cooker-pulled-pork/.