One thing we’ve discovered recently is that baking all of your bacon in a giant batch, and then reheating it in the microwave throughout the week yields results virtually identical to baking it every morning. Same tasty bacon with way less time, dishes, and bacon smell. That’s a major win.
In a similar vein, we have pushed the boundaries of “things you can make ahead and reheat with reasonable success.” Grits? They work okay. Cornbread? Works great, but not on the WLC. Eggs? Not so much…buuuuuut we’re going to push those boundaries today.
Inspired by this recipe, I set about creating a breakfast “pizza.” (Michael’s response: Pizza? bacon? grits? OMG give it to me!). Here’s a template for easy-peasy flexible/make-ahead tastiness:
Cornmeal Grits (~1 c. depending on how much you’re making)
Anything else you want!
- Make a pot of grits (do ahead). I use somewhere between 3:1 and 4:1 water:grits ratio. Salt the water generously (hefty pinch), bring to a boil and stir in your grits. Reduce heat to low and simmer, stirring occasionally, until they get nice and thick. Remove from heat and stir in butter to taste. Set aside grits to cool.
- Make bacon. I like to bake my bacon at 350 until it’s nice and crispy. Don’t do anything silly here like elevate the bacon so the fat drips off. You want that stuff to cook in its own fat until it’s crispy and extra delicious. I normally flip once around 10 minutes and then check again. Be careful because stuff will cook quickly after about 12-15 minutes depending on your bacon and your oven!
Drain and cool.
When ready to assemble the pizza
- Heat oven to 375 and line a baking tray with parchment paper. Spread the grits out evenly on the tray and bake for 35-45 minutes or until it’s nice and firm.
- Top crust with toppings: Crumble bacon, spread on any other toppings, and then carefully crack some eggs over the top. Cook for another 15-18 minutes or until whites are set or eggs are cooked to desired doneness.
Re-heating: We found that you can safely reheat these eggs if you use a skillet to reheat the pizza from the bottom up – leaving the eggs to get warmed through at the very end!