Give your meals a wake-up call because breakfast is no longer just for mornings. From weeknight family dinners to a quick lunch, you can make mealtime fun with breakfast recipes any time of day.
Delicious, wholesome ingredients are the centerpiece of breakfast dishes, and hand-crafted Smithfield bacon, ham and sausage lends mouthwatering flavor to breakfast dishes you can enjoy all day, any day. Put a hearty spin on avocado toast or get creative with a protein-packed breakfast bowl.
Find more recipes you can enjoy morning, noon and night at Smithfield.com.
Breakfast Avocado Toast with Bacon and Ham
Cook time: 30 minutes Serves: 4
- 12 slices Smithfield Thick Cut Bacon
- 16 ounces Smithfield Anytime Favorites Boneless Sliced Ham
- 1 1/2-2 quarts water
- 1 lime, juiced
- 1 cup freshly made or refrigerated, prepared guacamole
- 4 large eggs
- 4 thick slices seeded whole-grain bread, toasted golden brown
- freshly ground black pepper
- 1 tablespoon chopped parsley or cilantro leaves
- Heat oven to 375° F. Lightly spray baking rack and place on top of foil-lined, rimmed baking pan. Separate strips of bacon and lay flat in single layer on rack. Bake 15-18 minutes, or until just crisp, rotating pan halfway through cooking. Using spatula, remove bacon from pan while warm; drain on paper towels.
- While bacon is baking, lay sliced ham on lightly sprayed, rimmed baking pan. Bake 5-7 minutes, or until warmed through. Keep bacon and ham warm.
- In saucepot over medium-high heat, heat water and lime juice until simmering. Crack eggs into small cups. Slowly add eggs one at a time to pot and simmer 4-5 minutes, or until whites are just set for runny yolk or a little longer for firmer yolk. Remove eggs from water with slotted spoon and drain on paper towel.
- Spread guacamole onto toast, topping each with sliced ham, egg, pepper and bacon. Sprinkle with parsley or cilantro and serve warm.
Hearty Breakfast Bowl
Prep time: 10 minutes
Cook time: 30 minutes
- 8 slices Smithfield Thick Cut Bacon
- 16 ounces Smithfield Boneless Ham Steaks, cubed
- 3 cups cooked steel-cut Irish or traditional oatmeal
- 3 1/2-4 quarts water, divided
- 1 pound fresh asparagus
- 4 eggs
- 2 cups fresh assorted berries
- 1/2 cup walnuts
- 1/3 cup pepitas (Spanish pumpkin seeds)
- Heat oven to 375° F.
- Lightly spray baking rack and place on top of foil-lined, rimmed baking pan. Separate strips of bacon and lay flat in single layer on rack. Bake 15-18 minutes, or until just crisp, rotating pan halfway through cooking. Using spatula, remove bacon from pan while warm; drain on paper towels. Drain fat from pan. Place ham cubes on same rack and bake 5-7 minutes, or until heated through.
- Prepare oatmeal as directed on package and keep warm with ham and bacon.
- Over high heat, bring 2 quarts water to boil and blanch asparagus 1-2 minutes, or until tender-crisp when pierced with fork. With tongs or slotted spoon, remove asparagus; drain and reserve. In same saucepot over high heat, bring 1 1/2-2 quarts water to boil. Reduce heat to simmer and, using slotted spoon, carefully lower eggs into water individually. Cook 6 1/2 minutes for softer, jammy yolk or a little more for firmer yolk, keeping water simmering during cooking. Transfer eggs to bowl of ice water and chill 1 minute for easier peeling.
To assemble: divide oatmeal, asparagus, berries, ham and bacon among four bowls. Place peeled, halved egg in each bowl and top with walnuts and pepitas.
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