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    TaraTeaspoon » Recipes » Breakfast + Brunch

    Cracked Wheat Cereal With Bacon and Egg Toasts

    Published: Apr 4, 2017 · Updated: Sep 21, 2020 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Pin Recipe
    Cracked Wheat Cereal with Bacon & Egg Toasts Pin

    Cracked wheat cereal with bacon and egg toasts is an irresistible breakfast situation! I mean, every single bite is delicious. 


    Growing up we had hot cereal a lot. Oatmeal for sure, cream of wheat and my favorite, cracked wheat. It was soft but not mushy, had a little chew and was nutty delicious.

    Cereal and fruit in white bowl with bacon and egg toast on pewter plate w yellow napkin

    Cracked wheat, if you've never had it, is similar in size to steel-cut oats. But oats cook up much softer than wheat. So with cracked wheat you end up with a chewy, nutty bites. Even better, you can cook a large batch at the beginning of the week and it's easy to heat any morning.

    Cracked wheat often goes by the name bulgar wheat and is used in savory preparations like tabouleh. I like it both ways of course! And for breakfast it's great paired with the classic, bacon and eggs.

    Cracked Wheat Cereal with Bacon and Egg Toasts is an uncomplicated breakfast, but pretty enough for a family gathering or holiday morning.

    I made a quick scramble with cheese, on some toast and topped with bacon. My trick: cut a baguette on a diagonal and you get pieces for toast that are the perfect size to get a strip of bacon on. Bacon in every bite! (Also, I just toasted my slices in the toaster!)

    It's breakfast! It shouldn't be complicated. It's just a fun new way to eat your favorite things. A pretty meal for a family get together or holiday morning.

    Cereal and fruit in white bowl with bacon egg toast on pewter plate cropped

    📖 Recipe

    Close up of Cracked Wheat Cereal with Bacon and Egg Toasts on metallic plate

    Cracked-Wheat Cereal With Bacon-and-Egg Toasts

    Tara Teaspoon
    Try a new hot cereal: super-healthy cracked wheat. Eggs on the side add protein. Top your cereal with nuts, dried fruit and honey.
    5 from 1 vote
    Print Recipe Pin Recipe
    Work Time 15 minutes mins
    Cook Time 35 minutes mins
    Total Time 30 minutes mins
    Course Breakfast
    Servings 6 servings

    Ingredients
      

    • 2 cups cracked wheat (or bulgar wheat)
    • ½ teaspoon salt
    • 12 slices thick-cut bacon
    • 3 large eggs
    • 2 tablespoon reduced-fat milk (plus more for serving)
    • ¼ cup (1 oz) grated cheddar
    • ½ baguette (cut into six ½-inch slices on a long diagonal)
    • 3 tablespoon honey
    • Dried fruits and nuts

    Instructions
     

    • In a medium pot, bring 4 cups water to a boil. Add ¼ teaspoon salt and cracked wheat and reduce heat to a simmer. Cover and cook until almost all water is gone, about 15 min. Turn off heat and allow to sit, covered, for 10 min.
    • Meanwhile, cook bacon until just crisp; place on paper towels to drain and reserve 1 tablespoon of bacon fat.
    • In a bowl, whisk together the eggs, 2 tablespoon milk, ¼ teaspoon salt and cheese. Heat reserved bacon fat in a nonstick skillet over medium heat, add egg mixture and stir occasionally until eggs are just cooked, 3 to 4 min.
    • Toast bread and top with scrambled eggs and 2 slices bacon. Serve cereal with honey and toppings.

    Notes

    Cracked wheat, if you've never had it, is similar in size to steel-cut oats. But oats cook up much softer than wheat. So with cracked wheat you end up with a chewy, nutty bites. Even better, you can cook a large batch at the beginning of the week and it's easy to heat any morning.

    Nutrition

    Calories: 601kcalCarbohydrates: 53gProtein: 21gFat: 36gSaturated Fat: 12gCholesterol: 134mgSodium: 863mgPotassium: 378mgFiber: 6gSugar: 9gVitamin A: 193IUCalcium: 66mgIron: 3mg
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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

    Recipe by Tara Teaspoon.. Photographs by Yunkee Kim. Prop styling by Megan Hedgepeth. Food Styling Annie Disrude. Originally published 03/09 in LHJ.

    Comments

      5 from 1 vote

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    1. Mary Bench says

      July 17, 2018 at 11:08 pm

      What a hearty delicious breakfast!

      Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

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