Breakfast Combo Bar

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.

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.

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.

Pork Rinds

The Best Pork Rinds

Truthfully, making Pork Rinds isn’t all that difficult to do but it is quite a time consuming process and one that you might rather avoid if you don’t mind buying a bag of fried pig skins or cracklings, instead. I say that, mostly, because you don’t save any money, doing it yourself, and cooking these fresh doesn’t seem to improve the taste or flavor, in my opinion. I like to eat Pork Rinds as much as anyone, so don’t take my thoughts the wrong way. Just know that I’d rather just buy a premade bag instead of making them myself, next time(unless I have skin I don’t want to go to waste). So if nothing else, you can at least learn how it’s done and hopefully enjoy this post, recipe and the work I put in to making the Pork Rinds video.

Purchasing Skins for Pork Rinds

As you can see, in the photo above, I purchased my Skins, to make Pork Rinds, from my local Asian Market. Skins usually come from the Belly side of the pig, where the the bacon is removed. So there’s generally a ton of fat associated with the cuts. I paid $2 dollars a pound, for this package, so I didn’t really save any money vs. buying a premade bag of Pork Rinds. But, because the fat was already removed I didn’t get charged for all the extra weight. Though, I’m sure if it were still attached, the price would’ve been altered accordingly. Regardless, you should be able to purchase pig skin from any butcher that sells pork.

Making Pork Rinds

As I mentioned before, making Pork Rinds is time consuming and quite tedious. Even though the majority of the fat content was removed from the skins, the skin needs to be boiled and scraped to ensure that all of the fat is gone. And it’s best to boil the skins whole, before cutting and slicing them into portions. This way you can do it in large sheets instead of individual 1 inch pieces. Removing the fat, completely, helps to aerate the skin when it bakes and helps the Rinds fluff up more when they’re frying. In the video, I Boil the Pork Rinds for 30 minutes, strain and then baked them, on low, for approximately 4 hours before frying. Then once they are removed from the oven, they can be dropped in a deep fryer set at 350 degrees Fahrenheit, for 2 minutes.

Fried Pork Rinds

A few things you need to consider, when making Pork Rinds, is that there are several different ways you can screw these up. If you’ve ever bitten into a pork rind that just about broke your tooth or was just too hard to chew, then you need to pay attention to a few things. First, cut off tough and discolored edges that seem dried out and pleathery. Second, again, be sure to scrape out the fat. And third, be sure to remove all of the pieces that that didn’t puff up in the fryer. You follow those three easy steps and all of your teeth will stay intact.

As far as seasonings go, anything with onion and garlic powder in them is generally a good way to go but you can use ranch powder, adobo, pico de gallo or just plain old salt and pepper.

Pork Rinds Ingredients:

2 lbs Pig Skin
2 Quarts Water
1/4 cup Salt
Oil for Frying
You’re Favorite Seasoning

Be sure to remove all of the fat from the skin, boil the skin for 30 minutes, bake the skins on low for 2 to 4 hours and
deep fry the skins at 350 degrees Fahrenheit for approximately 2 minutes. Place the Pork Rinds on paper towels and
season with your favorite seasoning or salt.

Fried Frog Legs – Extra Crispy Recipe

Frog Legs are Sexy

This Extra Crispy Fried Frog Legs recipe is awesome, sleek and, yes, SEXY! I put together a marinade and breading that would make any finger licking fried chicken fan go Goo-goo for Frog Legs. So if you’ve never tried frog legs or you’re a die hard fan, this Recipe is for you because this is the absolute best way to have them. Just look at this pic straight out of the fryer and try not to drool.

Frog Legs in Restaurants

My personal experience with Frog Legs has been, up close and personal, in the South, where all good things seem to get bigger, better and bolder with egos and good old fashioned Southern Hospitality(which is amazing by the way). Frog Legs are on the menus at many of the localized restaurants, including Chinese Buffets. So I’ve had my fair share of recipes out there and I have learned a lot about what folks expect them to taste like. So trust this recipe, because, I think you’re really going to enjoy it!

If you’re interested in another bizarre recipe, check out my Fried Chicken Feet. And while you’re busting out the fryer for these frog legs, consider making my Crispy Fried Onion Rings or my Sweet Potato Fries. Both recipes are excellent.

Fried Frog Legs Ingredients:

6 whole Frog Leg halves or 12 Legs total

Marinade
1 egg
1/2 pint Buttermilk
1/4 cup Hot Sauce

Breading
1 cup Self Rising Flour
1/2 cup Corn Flour
1/4 cup Potato Starch
1/4 cup Panko
1 tbsp Crab Boil Seasoning (Zatarain’s or Slap Ya Mama)
Oil for Frying

Fry the Frog Legs at 350 degrees Fahrenheit for 10 minutes or until golden brown.