Better Bacon-Egg-and-Cheese Sandwich

I almost never eat breakfast in the morning, which is a really bad habit to get into. I usually never have time, or I just don’t know what to make. Breakfast is one of the most important meals of the day because it jump starts your metabolism. Here is a delicious recipe for a quick and easy breakfast meal.

Better Bacon-Egg-and-Cheese Sandwich


  • 2 slices Canadian bacon (or whatever you prefer)
  • 2 slices whole-wheat bread, toasted
  • 1 large egg plus 1 large egg white, lightly beaten
  • Salt and pepper
  • 1/2 medium tomato, sliced
  • 1 tablespoon fresh goat cheese (or any type of cheese that you like)


1) In a medium non-skillet, cook bacon over medium until warmed through, 2 minutes.

2) Transfer bacon to 1 slice toast. Season eggs with salt and pepper; add to skillet and cook until set around edge, about 2 minutes.

3) Flip and cook 30 seconds. Fold into quarters and place on bacon; top with tomato and season with salt and pepper.

4) Spread goat cheese on remaining toast, and sandwich.

Obviously, you can switch up the ingredients to fit your preference! Finished product:


I got this recipe from :

Check out more quick and easy breakfast recipes here:

Related articles


10 Super Snacks You Can Make in Under 5 Minutes

1) Strawberry- Banana Smoothie

In a blender, combine 1/2 cup of strawberries (fresh or frozen), 1 small sliced banana, 1/2 cup low-fat vanilla yogurt, and 1/2 cup skim milk (or any type you like); blend until frothy

2) Cheese and Grapes

Pair a cup of seedless red or purple grapes with a serving of reduced-fat cheese.

3) “Baked” Sweet Potato

Wash a medium-sized sweet potato, prick the skin with a fork in a few places, place on a paper towel and microwave at full power for about 5 minutes depending on the microwave’s power. Once it’s done, cut the sweet potato open and sprinkle it with cinnamon or pumpkin pie spice and add a bit of brown sugar, honey, or sugar substitute for a dessert-like flavor.

4) Nutty Yogurt

Start with a container of plain, nonfat yogurt. Stir in 1 tablespoon wheat germ, 1/2 cup of thawed frozen berries, 1 tablespoon of chopped walnuts or toasted almonds and a drizzle of honey.

5) Celery Sticks with Sunflower Seed Butter

Spread 2 tablespoons of this tasty peanut butter substitute on crunchy celery stalks.

6) Turkey Tortilla

Fill half of a whole-wheat tortilla with two slices of lean, deli-style turkey meat, sliced tomato and a small wedge of avocado.

7) Peanut Butter on a Banana

Simply spread a tablespoon of creamy natural peanut butter on a banana.

8) Fruit and Nuts

Instead of cheese and crackers, reach for apples and pistachios. Their flavors complement each other nicely in terms of taste and nutrition.

9) Home-made Trail Mix

Toss together a 1/2-cup of whole-grain cereal, 2 tablespoons dried fruit (raisins, apples, papaya, apricots), and 2 tablespoons chopped nuts (almonds, peanuts, walnuts, cashews).

10) Greek Yogurt and Berries

Combine a 1/2 cup of blueberries, raspberries, blackberries, or sliced strawberries with a container of plain, low-fat Greek yogurt.




Spaghetti Bolognase

If you love pasta as much as I do, then you will love this quick pasta dish.

Spaghetti Bolognase


  • Pasta
  • Mince meat
  • Onions
  • Mushrooms (optional)
  • Tomato Sauce (from jar or homemade if you are feeling adventurous)


  1. Fry mince then take out and leave to one side. Cut up and fry onions and mushrooms then add mince back in.
  2. Finally, add tomato sauce to meat and serve over pasta
  3. If you like more sauce then heat it pan (on simmer) and add to pasta and meat.

Quick, simple and very cheap!





Since I am in Poland right now and I had the most delicious pierogies I have ever had in my life, I wanted to find an easy recipe I could use when I get home, and to share here!

Polish Pierogies


*Makes 60 pierogies… see bottom of the post for more information*

  • 4 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 2 tablespoons butter, melted
  • 2 cups sour cream
  • 2 eggs
  • 1 egg yolk
  • 2 tablespoons vegetable oil
  • 8 baking potatoes, peeled and cubed
  • 1 cup shredded Cheddar cheese
  • 2 tablespoons processed cheese sauce
  • onion salt to taste (optional)
  • salt and pepper to taste


  1. In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
  2. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
  3. Separate the pierogi dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, pierogi cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place pierogi on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
  4. To cook pierogi: Bring a large pot of lightly salted water to a boil. Drop pierogi in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.

Seems simple enough right? Although you might be thinking this doesn’t sound cheap at all, if you think about it, it really does save you money in the long run. If you choose the make the amount this recipe is for (which is 60) you can save them and eat them later! My friends mom makes a huge batch of them every year and freezes them to eat later. In the long run, this might save you a lot more money then having to buy ramen noodles in bulk.

If you do not want to make this many pierogies, then go to the website below where I found the recipe, and change the serving size to get the correct measurements for the ingredients.  

Mac & Cheese

Are you sick of eating boxed easy mac? Macaroni and cheese was one of my favorite meals when I was a child and now that I’m in college I always go to buy Kraft Easy Mac’s to make for my dinner. Surprisingly, I find that it’s a little cheaper to make from scratch for the mere fact that I can buy most of the ingredients in bulk, and it will last me for quite a while. Although it’s not the healthiest meal, most college students go straight for it because it’s so easy. Here is a great recipe for Macaroni and Cheese that is simple, and even affordable.

Macaroni & Cheese


  • Macaroni
  • Cheese
  • Butter
  • Milk
  • Plain flour


  1. Boil some water and when the water is boiled put in the macaroni (how ever much of it that you want) and leave for 10 mins.
  2. While waiting for the water to boil/ macaroni to cook, in a pan melt a nob or two of butter.
  3. Add a splash or so of milk so that the melted butter and milk is nice and liquidy.
  4. Add some grated cheese, enough cheese that when it melts into the milk/butter consistency it gets quite thick.
  5. Add like a teaspoon or so of plain flour. Again just enough to make the mixture fairly thick.
  6. Have a little taste, add some more cheese if the mixture needs it to make it either more cheesey or thick. If you add too much then just add some more milk or butter. If its still not thick enough however just put in a little bit more flour. Basically add however much of everything to create the thickness/texture that you desire.
  7. When the pasta is done drain the water and mix in with the sauce.

Some people do enjoy baked mac and cheese so to do this put mac and cheese in an oven proof dish and bake until the top goes crispy brown.


pepper (as in salt ‘n’ pepper) to calm the cheesey flavour.
Ketchup – cheese and tomato – the best ever combination.


Yummy! Enjoy 🙂

For more information on where I got this recipe and about it click here:

Is red velvet Cake just Chocolate Cake with red food dye?

So, my friend and I have had this debate plenty of times about whether red velvet cake is any different from a chocolate cake with red food dye in it… and the answer is YES, it is different!! Contrary to what many people believe, red velvet cake only has a little bit of chocolate in it. Although this is not the cheapest thing you can make (especially because you can just buy a box cake mix and make it) but, seeing that it is my favorite type of cake, I felt the need to defend its honor and put this to an end!

Red Velvet Cake:
 *Serves 12*
  • 2 cups all purpose flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 2 Tablespoon of unsweetened, cocoa powder
  • 2 cups sugar
  • 1 cup vegetable oil
  • eggs
  • 1 cup buttermilk
  • 2 teaspoon of vanilla extract
  • 1-2 oz. red food coloring
  • 1 teaspoon of white distilled vinegar
  • ½ cup of prepared plain hot coffee (don’t skip this ingredient)


  1. Preheat oven to 325.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
  3. In a large bowl, combine the sugar and vegetable oil.
  4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
  5. Stir in the coffee and white vinegar.
  6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
  7. Generously grease and flour two round cake pans with crisco and flour.
  8. Pour the batter evenly into each pan.
  9. Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
  10. Let cool on a cooling rack until the pan are warm to the touch.
  11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
  12. Remove the cakes from the pan and let them cool.
  13. Frost the cake with cream cheese frosting when the cakes have cooled completely.

Watch how the recipe is made here:

This recipe came from Divas Can Cook which is
Old School Cooking For The Modern Woman.
Make sure you go check out the website for more great recipes.

Read More:

My Fridge Food

When I go grocery shopping, I usually buy the bare minimum of what I need. I never really think about what I’m going to make. I just think, as long as I’m getting protein and it fills me, it doesn’t matter! Plus, it saves me money when I don’t buy those extra things. This usually means I make a plain piece of meat with maybe a little pepper on it, and end up dipping it in balsamic vinaigrette so it’s not so dry… because let’s face it, I will always over cook my food. Today I was  sick of doing the same old thing and decided to try out something new. I had heard about a website from my mom that could tell you recipes based off of what food you already had. It was perfect for a day like today! The website is: It’s amazing. All you need to do is check off what items you already have, and click ‘find recipes’, and it gives you a whole bunch of recipes that you can make with these ingredients! Granted, most of the recipes that came up for me included one item that I didn’t have, but I borrowed the last item from my friend. I thought this recipe was perfect because it does  not have a ton of different ingredients, it’s extremely easy to make, and it was delicious!

Check it out:

Easy Honey Pork (It even has easy in the recipe name!!)


**Makes 4 servings**

  • 1 1/4 pounds boneless pork lion, pounded thin
  • 1/2 cup all-purpose flour for coating
  • salt and pepper to taste
  • 2 tablespoons butter
  • 1/4 cup honey
  • 1/4 cup chopped pecans


1) In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
2) In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
3) Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.

Simple as that!

Here’s a picture of mine when I was finished (sorry for the horrible quality picture!):

ImageSee more information about the recipe at :