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!
To make the chipotle mayo, mix the mayo and chipotle sauce until smooth.
Cook the bacon over medium heat until fully cooked through and crispy.
Toast the bread until nice and toasty.
Add about 1-2 tbsp of chipotle mayo to the bread. Place the crispy bacon, salted tomatoes, avocado, provolone cheese and sliced turkey on top of the ciabatta bread and top it off with the second piece of ciabatta bread.
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.
Make the Peach BBQ Sauce: In a blender or food processor, combine all peach sauce ingredients and blend until mixture is a smooth puree. Can be made 24 hours ahead. Cover and chill until ready to use.
Sprinkle pork tenderloins evenly with 2 tsp kosher salt and 1/2 freshly ground black pepper. Place tenderloins in a large Ziploc bag and add 1/2 cup of the peach BBQ sauce to thoroughly coat the meat. Seal airtight and let pork marinate for at least 2 hours, up to overnight.
Divide remaining peach BBQ sauce in half. You’ll use half of it for basting and half for serving.
Grease and heat grill to medium-high heat. Grill pork tenderloins evenly, using tongs to turn every 4 minutes and basting regularly with peach sauce. Once exterior is nicely charred and an instant thermometer reads 145°F at the thickest center portion of pork, it’s done (approx 12-14 min, depending on thickness of pork.) Immediately remove from heat, transfer to cutting board, and let rest 10 minutes (do not slice yet.)
Slice pork into desired pieces and serve with remaining peach BBQ sauce. Enjoy!
Finely dice half an onion and mince 1-2 cloves of garlic.
In a pan on medium heat, cook bacon until desired crispiness. Let cool. Crumble and set aside.
Sauté the diced onion in leftover bacon grease until it turns soft and translucent. Add the minced garlic and sauté for another minute.
Add the frozen spinach to the pan and mix it with the onion and garlic. Cover the pan and let the spinach thaw and heat through for 4-5 minutes. Take the lid off and sauté the spinach until there is no more liquid in the pan. Tan off the heat and set the spinach aside to cool.
While the spinach mixture is cooling, season the ricotta cheese generously with salt and pepper in a large bowl.
Add the cooked spinach mixture to the ricotta and mix it all well. Add the feta cheese and cooked and crumbled bacon and mix until combined.
Make an egg wash by whisking one egg and a little water together and set aside for later.
To assemble the pastries, cut the puff pastry sheets into three strips. Gently roll the strips to widen them slightly. Spoon the ricotta, spinach and bacon mixture in the middle of the pastry dough leaving about 1/2 inch on all sides. Place another sheet on top of the mixture and press down and seal the edges. Use a fork to crimp the edges to seal it further.
Brush the top of the pastries with egg wash and slash with a sharp knife to allow steam to escape while baking. Cut the rolls into pastries as long as you would like them.
Bake the pastries for 18-22 minutes or until they are golden and puffy. Enjoy!
In a large pot of salted, boiling water, cook pasta according to package directions.
To make the creamy alfredo sauce, melt butter in a skillet over medium heat. Add garlic, stirring frequently, until fragrant, about 1 minute. Add mushrooms. Whisk in flour about 1 minute more.
Slowly add in chicken broth, thyme and basil. Whisk constantly until well blended, about 2 minutes. Stir in half and half and parmesan until thickened, about 2 minutes. Add more half and half if the sauce is too thick. Season with salt and pepper.
Stir in pasta, ham, bacon and peas. Toss gently until well combined. Garnish with parsley.