By Maggie Reimherr
I am in love with lazy Saturdays. I feel like it took me getting a grown-up job in a big city with an hour-long commute to make me appreciate and need my weekends. But now that this is my life, I live for Saturday mornings.
Typically, Derek is able to sleep much later than I am, which my little introvert heart loves. I wake up, pour myself a cup of coffee, and take in the quiet morning while writing in my journal or reading. After about an hour of that, I get hungry and get cooking. Because our schedule during the week is so hectic with long commutes, weekends are when I get to try new recipes and work on my cooking skills, which I love.
Lately, I’ve been all about breakfast skillets. I also recently discovered that I can make my new favorite Starbucks drink, Vanilla Sweet Cream Cold Brew, at home. It makes me so happy. So today I’m sharing how to make two recipes:
Vanilla Sweet Cream Cold Brew
Crispy Hash Breakfast Skillet
What you need for the coffee:
1 ½ cups of coffee grounds
3 ¼ cups of water
What you need for the Vanilla Sweet Cream:
16 oz light cream
14 oz sweetened condensed milk
1 tbsp vanilla extract
Head on over to Bustle for the instructions I’ve been using to make this delicious morning drink! This probably goes without saying, but the better quality the coffee you’re using, the better it’s going to taste. The first few times I made it, I used Jittery Joe’s Athens I Love You coffee, only available in Athens, Georgia. It was amazing. But then I used up the whole can of coffee on 3 batches. To be more cost-effective, I ordered a big ol’ bag of Dunkin Donuts medium roast on Amazon. Not as good, but it gets the job done.
**Disclaimer** Do not drink more than one glass like I did this morning. Your hands will shake, and you will regret your decision. This stuff is highly caffeinated.
2 medium russet potatoes
3 strips bacon*
1 large bell pepper
1 small yellow onion**
4 large eggs
Salt and pepper to taste
Other optional spices I’ve added: seasoned salt, crushed red pepper flakes, chili powder, garlic powder - just depends on the type of flavor you want
*I have also made this recipe with other meats: turkey bacon and chorizo. If you use turkey bacon, you won't have any grease to cook the potatoes in, so add butter to the skillet when you get to the potatoes.
**The onion isn’t included in the original recipe, but I always add a chopped onion.
***I’ve used cheddar, Mexican blend, and smoked gouda on separate occasions. All are great options, but I'm partial to the gouda! Also, the recipe recommends ⅓ cup of cheese. I recommend as much cheese as you want. I ❤️ cheese.
Head over to Sally’s Baking Addiction for the rest of the instructions. If you’re adding an onion like I recommend, add it at the same time as the bell pepper.
How do you like to spend your lazy Saturday mornings? Any favorite breakfast recipes? Let us know in the comments or on social!
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