 Nothing's better than breakfast to me. Now, when I make eggs, I don't like to beat them old pieces and biscuits. Hey y'all, it's Tammy with Colored Belly Cooks, and we're gonna have a good breakfast this morning, and I hope y'all are having a good morning. We're gonna make some bacon, some scrambled eggs, some oatmeal, and some cinnamon toast. Got a skillet preheated, and I'm gonna start putting it in here. I always slice my bacon in half. This is an Engels brand of bacon. I buy what's on sale most of the time, and it's good, nice, thick sliced bacon. It's not cheap stuff, so it's gonna be a good breakfast. So I'm gonna fill the skillet all the way up. When you're cooking, every single time you cook, run some hot, sudsy water in your sink. Get you good wash rags so you can wipe the counters off at the same time. It's perfectly crafted. It's thick sliced, multigrain, and we love it. Makes such good toast and different stuff like that. So when I make, when I butter my bread, there is an art to buttering bread. First of all, make sure your butter's at room temperature. Get you a wide spatula. And you're going to, when you butter the bread, a lot of people just butter it like that and sit it down, and that's how they butter their bread. But I like for it to have the same thickness of butter all the way across and even on the edges. So like if you take your knife and you push it down like that and you come across the edges, that way when it's browning in the oven, the edges don't get burnt and the middle just look like it's not even cooked. I like for my bread to be done all the way across and not just burn around the edges, if you know what I mean. My shaker is not on the top of this because I usually use this to cook with. So I've got to be real careful. I think I'm just going to use my hands. So you're going to sprinkle cinnamon on the top of your bread. And the key to making good cinnamon toast, you got to get enough sugar on it. Chris made me cinnamon toast for the first time when we were at the beach and bless his heart. It didn't have any sugar on it. He was like, what did I do wrong? I was like, you didn't put near enough sugar on it. So then he made it again and it still didn't have enough sugar on it. I'm like, you really got to love it with sugar for it to be good. So you want a good bit of sugar on it and you need to cover it all with sugar. If you don't, then the edges like I said are going to get done before the rest of it. Sometimes if you get a little bit extra, you can use it to get your last piece. So like you can pick it up and if it's got a little extra on it, but make sure you move it around pretty good because believe it or not, I mean, it needs a good bit on there. Yummy. All right, those are ready to go in the oven and I'm just going to set them right here because you don't want that coming out of the oven until it's time to eat. Now we're going to start our oatmeal next, but we're going to flip this bacon first. I'll turn it down just a little bit more. I like for my bacon to cook low and slow, okay? Let's start our oatmeal. We're going to make our oats in the microwave. I make my grits and my oats in the microwave. Why? Because it does a great job and it's easier to clean this than it is to clean a boiler or a pot or a sauce pan, whatever you call it. These are quick oats. One, two, that's a lot of oats. Now we're going to put in a cup of water and a dash of salt, but I'm going to use a little bit of milk in mine. This needs to be flipped right quick, y'all. It's about to get done. We like crunchy bacon. Can you tell? But don't rush your bacon. Let it sit there and get done and don't rush it and it'll be nice and golden and just right crunchy and not overdone. If you overcook your bacon, then it has a weird flavor. It tastes more like fat bag, okay? And it gets kind of grainy. This is a blending fork that I used to make biscuits and I love it for bacon and sausage. We're not sausage so much, but bacon, it's really nice. There's so many uses for it besides bacon biscuits. I don't do like mom and granny and use a cup cup. I don't do a cup of milk instead and I don't think that's going to be quite enough because I like to cook my oatmeal for a little while and some of it's going to cook off of it so I guess I'm really not going to use the directions per se. Heck no, that just won't do. So let's put some more water in it. About a cup of water and we're going to let this cook for a few minutes and put you in a dash of salt. Put this in the microwave and put it on about five minutes and then get it out and stir it, okay? You want to cook them longer than it tells you to cook them. They never want you to cook them long enough. Better make sure it's in something tall or it'll boil over in your microwave and you better watch it. Today, dip it in and put in just a little bit of milk so they'll be a little bit fluffier. I don't like a lot of milk, but just a little bit. Already dirty. We're beating these up. I guess the blending fork's not going to mix them up real frothy. So let's use a wire whisk, why not? It's so low, but I'm actually going to use this aisle on this side because that one's just too big for eggs and I'm going to put it on low for now and just let that melt and we're going to let our oatmeal get almost done before we start our eggs. So while you're waiting on everything, you can pick up your mess. Now you can grate your own cheese if you're picky about it, but you can buy it cheaper, cheaper than buying it in a blog. That way, if you're trying to be affordable, help and beat it, I mean, grate it yourself during the skillet. Let's take a look at our oatmeal. Look, we definitely needed that extra moisture. Water to grit or oatmeal that you use the back of the spoon and you press them up against the side of your bowl. If you don't have a batter bowl, go get you one. But now these oats are about like they ought to be and eat just because I added the water in there at about another minute and then we're just going to put some butter in them. These slow, I usually cook my eggs on high, but since they got cheese in them, we'll cook them a little slower today. Mix up these oats with, yes, we eat sugar in them. Y'all hate it. It doesn't mean you're not Southern if you don't put sugar in them or if you do put sugar in them. It just means you're eating however your mama made them. Whether you be in the South or up North or across the country, but my mama put sugar in everything if y'all hadn't noticed. To watch my show, he's a first cousin and he's actually the oldest and he passed away because he got the flu but when I first started my cooking show, he just loved it and he told his mother that I just put sugar in everything. Passed away with the flu and his mother just passed away and so don't keep that family in your prayers. I know his kids miss him awful bad because he was the best daddy and raised his kids and his mama was an amazing cook. I'm gonna put a half stick of butter in here, y'all. And I made a good cook. Shirley Benefield was her name and his name is Chris Benefield. And these grits, it's oatmeal team. I keep saying grits. I keep saying grits y'all because that's how my brain works. It's oatmeal. I already just gonna have to get used to how I talk and just know that I'm saying the wrong words all the time for stuff. I gotta get some sugar. Just put it in there, mix it up and taste it. It's what mama made. To beat them all the pieces. I like to kinda, let me turn these down a little bit now that it's gotten heated up. Cook them a little lower and move them around. I'm gonna put a little salt in there and a little pan when I'm cooking. I'm gonna toast and it's doing all right. Now I'm gonna tell you nothing's better to make eggs in than a nonstick skillet. And I know some of y'all don't like them, but I sure do. I believe this one is more of a hard anodized one than it is a teflon. I know a lot of people won't eat off teflon. And not all of them are teflon. Now, when you make eggs with cheese, they're not gonna look near as dry when they're done because the cheese is in there. So the cheese are gonna make them look like they're not done, but they really are. So I'm gonna turn them off and set them right here. Now, when I was growing up, my mama, if she made oatmeal, look, it's still got a while to go. If she made oatmeal, she always made toast. We had, if we had cinnamon toast, she always made scrambled eggs. Those were just things that she did together. So it makes sense to just make it all at one time. We got the perfect amount of sugar in them. Okay, so good. I'm gonna put just a little bit of butter on the top of it. We're gonna put a little bit of bacon on the plate. Let's put some eggs on here. Now we get to eat. This oatmeal is the bomb. It is just perfectly seasoned to me. Just the right amount of salt, just the right amount of sugar, just the right amount of butter. Yum, yum. And the eggs are delicious with it. Nothing's better than breakfast to me. Y'all have a great day, and thanks for watching Colored Valley Cooks, where we cook.