BREAKFAST POPPERS RECIPE RECIPES

Steps:

• Preheat oven to 400°. In a medium bowl, whisk together eggs and milk. Season with salt and pepper.  In a medium skillet over medium heat, heat oil. Add eggs and use a rubber spatula to scramble eggs until barely set but still wet. Spoon scrambled eggs into jalapeño halves and place on a large baking sheet.  Top with cheese and wrap a piece of bacon around each jalapeño.  Bake until cheese is melty and bacon is crispy, 30 to 35 minutes.

Steps:

• Cook the bacon in a skillet over medium heat until crisp, 4—5 minutes on each side. Drain the bacon on paper towels. Reserve 3 tablespoons bacon fat in the skillet. When the bacon is cool enough to handle, chop it into small pieces.
• Combine the milk, the reserved bacon fat, and salt and pepper in a saucepan and bring to a boil. Reduce the heat to a simmer, add the grits, and cook for 5 minutes, stirring occasionally. Remove the grits from the heat and stir in the chopped bacon, Cheddar, scallions, and cream cheese. Spread the mixture into a 9-by-13-inch baking dish. Cover and refrigerate for at least 2 hours.
• Preheat a deep fryer to 350 degrees F. Or, clip a deep-frying thermometer to the side of a heavy deep pot. Add the canola oil to the pot and slowly heat the oil to 350 degrees F.
• Place the breadcrumbs in a food processor and process until finely ground. Pour the breadcrumbs into a shallow bowl. Put the flour in another shallow bowl. Put the eggs in a third shallow bowl and beat lightly. Remove the grits from the refrigerator. Using your hands, take 2 tablespoons of the mixture and shape it into a ball. Repeat with the remaining grits. There should be 40 balls.
• Roll the balls in the flour, then dip them into the eggs, followed by the breadcrumbs. Using a slotted spoon, add 6—8 poppers to the hot oil and fry for 4 minutes, or until golden brown on all sides. Drain on paper towels and repeat with the remaining poppers. Serve immediately.