Leftovers Breakfast for Dinner - Apple Pancakes, Spinach and Goat Cheese Omelette, Bacon

For my last night of clean out the fridge, I had one more log of goat cheese (I tend to stock up at TJ’s, I can’t help it, it’s so cheap!), as well as frozen spinach, a dozen eggs, and some apples. I also had to get a pound of bacon for the country challenge recipe, but it only called for a few slices, so I knew I could use some up. After thinking for oh, two seconds, one meal came to mind: Breakfast! So here is what I came up with…

Spinach and Goat Cheese Omelettes, Cinnamon Apple Pancakes, and Bacon

From the fridge:
1 4 oz. log plain goat cheese
5 eggs
4 slices of bacon (all for JJ)
½ c. milk
Splash of fat free creamer
1 tbsp. butter

From the pantry:
1 tsp. cinnamon
2 apples, peeled and diced
1c. flour
1 tsp. baking powder
½ tsp. baking soda
¼ c. light brown sugar

From the freezer:
1 c. frozen chopped spinach, thawed

For Pancakes:

In a sautee' apples, cinnamon, half of brown sugar, and butter for 3-4 minutes, or until a bit soft. Set aside to cool.

Mix together 1 egg, milk, flour, baking powder and soda, salt, and half the brown sugar.

Ladle onto a greased skillet over medium heat, top with a few apple pieces.

Cook for 4-5 minutes, flip and cook for 3-4 minutes.

Makes 6 4" panckes.

For Omelette:

Whisk together eggs, cream, salt, pepper, and a dash of hot sauce.

Pour into a large, greased, nonstick skillet over medium-low heat. Cook until set in the middle, flip. Add spinach and cheese to the middle, fold one side over. Turn heat off, cover and let cheese melt and spinach warm through.