Breakfast Combo Bar

Six stacked Breakfast Combo Bar Patties on a small purple plate.

The Best Breakfast Combo Bar

If I’ve never expressed my love for breakfast foods, particularly hot breakfast foods, I can sum it up in a word… GIMMIE! This Breakfast Combo Bar is no exception. What is it? It’s a crispy fried scrambled egg, ham and cheese patty and, if you’ve never tried one before, believe me when I say, they’re amazing. These can’t be purchased by the average consumer, by the way, and you don’t usually find this item on a restaurant menu so, you’re going to have to learn how to make these and try them your self.

One carton of 20 chicken eggs.

Where does it come from

I learned about the Breakfast Combo bars over 25 years, when I attended trade school, and I fell absolutely in love with them. I’ve never seen them served any where else but I have since learned that they are a bulk product, made by Hormel, and they’re only sold to distributors and restaurant supply companies like Sysco; which also explains why my school cafeteria was serving them up in the mornings.

Eggs are the main ingredient in this recipe, mixed with minced ham and cheese so, be sure you’re stalked up to make these because it takes 2 eggs to make 1 Breakfast Bar.

One box of Original Velveeta Cheese.

What Kind of Ham and Cheese

The ingredients in the Hormel recipe says that the cheese in these Breakfast Combo Bars is pasteurized and American so, I chose to go with Velveeta Cheese. You can use what ever you want but, I’m telling you, the Velveeta, in my opinion, is spot on the way I remember these bars tasting. So, it’s something to consider if you prefer real cheese.

Cooked ham and cheese with scrambled eggs.

The Ham I use is just a classic hickory smoked ham that I add to the eggs, chopped, after they’ve cooked. I melt down the Velveeta cheese in a smaller pan with a few tablespoons of whipping cream to make it creamy and easy to poor over the eggs and ham mixture. Then, I mix everything together, remove from the heat and form patties on a cookie sheet.

Eggs, ham and cheese mix formed into patties on a cookie sheet for the freezer.

It’s good to use a non-stick cookie sheet or some non-stick spray that will keep the eggs, ham and cheese mix from sticking, once you’ve made patties. I use an egg pan mold approximately 3″ inches in diameter. The mold is only about one 1/2″ inch so, it makes it easy to press them flat too. The patties must be frozen before they’re battered for frying or they will not sustain their shape. 1 hour, minimum, in the freezer is required to obtain a frozen patty. In fact, I usually keep half of them in the freezer while I’m frying the first batch because they soften quickly and fall apart in the egg wash.

2 canisters of both Seasoned Panko and Bread Crumbs.
Breading and Batter

Once the egg, ham and cheese patties are fully frozen, they can be put through a 3 step breading. First the flour, then the egg wash and the seasoned Panko and bread crumb mix. Each patty only needs to go through these steps once. There’s no need for a second coating, trust me. Now all you need is a half inch of oil, in a hot pan, for frying. Fry at 350° Fahrenheit for approximately 2 minutes, or until golden brown, on each side. Then remove from the heat and let them rest on a rack or paper towels, to remove the grease, and serve.

Breakfast Combo Bar video tutorial by PoorMansGourmet
Breakfast Combo Bar Ingredients: Makes 6

12 eggs, scrambled and pre-cooked with Salt and Pepper to taste
1/2 cup Ham, minced
1/3 cup Velveeta Cheese, melted
2 tbsp Whipping Cream or Milk

1/3 cup flour
2 eggs
3 tbsp water
1/3 cup Bread Crumbs, seasoned
1/2 cup Panko, seasoned

Oil for Frying

Watch and follow all of the instructions in the Breakfast Combo Bar video tutorial.

Breakfast Egg Gravy with Bacon

Egg GravyEgg Gravy Family Recipe!

Here’s a recipe that has been in my family for years, and we call it Egg Gravy.  As you may or may not have guessed, it is a Breakfast gravy we traditionally serve over hand torn pieces of toast instead of biscuits.  I’ve changed the recipe a little bit over the years but in my opinion, I’ve stepped in up a bit and made it even better; more of a restaurant quality.  It’s very similar to the idea of a Sausage based Breakfast Gravy, but instead of using sausage, we use Bacon. with the added bonus of scrambled eggs; which is why this recipe is called, Egg Gravy.

IMG_0768The interesting factor is the traditional Egg Gravy recipe doesn’t have any meat in it at all.  Though I did mention that bacon is at the heart of my recipe, there isn’t any in the original.  However, bacon grease is used as a starter to make a Roux.  Then you just add milk and eggs and stir until it thickens, and voila, you have Egg Gravy.  My recipe however, does in fact use bacon.  You can even add sausage with it as well if you’d like or replace it altogether.  It doesn’t matter.  As long as you follow the basic fundamental rule when you are making gravy, and that is to stir, stir, stir and don’t burn the bottom of your gravy.  If that happens, it’s over.  The burnt flavor will spread like a contagion and ruin the entire Egg Gravy.  So take the time to babysit your Breakfast Gravy for a measly 10 minutes with a constant stir and praise shall be your everlasting reward!

Egg Gravy Ingredients:

!/4 pkg of Bacon
2 Chopped Green Onions
3 tbsp Flour
2 cups Milk
3 Eggs
1/2 cup Heavy Cream
Salt and Pepper to taste (Pepper is usually 1 tsp but the salt will depend on your tastes)

Slice your bacon into 1/4 inch pieces and chop the Green Onions into Scallions.  Over medium high heat cook the bacon thoroughly, then add the onions.  Separate the bulk from the bacon grease and add the flour to make a Roux.  Once it becomes thick and darkens a bit, add the milk a half cup at a time.  Bring the gravy to a light boil before you add each half cup and whisk the clumps of flour that thicken in the milk until the mixture becomes smooth.  Go back and forth like this until the milk is gone, then add the eggs.  Once you’ve stirred in the eggs and they are cooked add the cream and simmer until it thickens for the last time.  Serve Egg Gravy over Hand Torn Pieces of toast or your favorite biscuits.

Breakfast Burrito with Chorizo

Breakfast Burrito with ChorizoA Long Time Ago, in a Burrito Far, Far Away…

When I was twelve years old, I thought that the Breakfast Burrito was the best thing that ever happened to me.  Who came up with this Dreamy Piece of heaven to go, Right; Perfectly scrambled eggs and sausage with cheese.  Are you kidding?  Those 3 simple ingredients, wrapped in a Tortilla with love and POOF, the Breakfast Burrito was born.  Now, you can put whatever you want in it.  It doesn’t really matter.  Today, we’re going to make a Breakfast Burrito with Chorizo.

A few simple things you should know.  Chorizo can be bought several different ways.  First of all, you can buy either pork or beef Chorizo.  And yes this does change the flavor.  So you can either go with your favorite, or trust me when I tell you I use pork when I mix it with eggs.  Secondly, there is a Mexican version and a Spanish version of Chorizo.  Now that might sound the same to some of you but I’m telling you there’s a difference.  One is a little smoother than the other, and I choose to use the Mexican version for this Breakfast Burrito.

Breakfast Burrito Ingredients are:

1 X-Large Flour Tortilla
6 oz Chorizo
3 eggs
1 tbs butter

Everything below should be your desired amount

Some Bell Pepper or Jalapeno
Green Chilis
Scallions
Nacho Cheese (Or your favorite)
Cilantro

Cook the Chorizo thoroughly before adding vegetables and eggs.  Then add each ingredient but save the Cilantro for last.  Once everything is mixed together, add the Nacho Cheese and set aside to cool.  Meanwhile, heat the tortilla then add the filling and roll a Breakfast Burrito.  Sear both sides on medium heat and serve.