In an effort to get a hell of a breakfast into me as fast as possible:

I pre fried up bacon and chopped up ham. easy to toss into scrambled eggs in a pan in the morning

http://img.photobucket.com/albums/v2...0302-00205.jpg


I have gotten my time down to make 2 slices of ham, 5 eggs, 2 toast, and coffee, (no bacon), to a consistant 13 minutes in the morning. Im hoping this will get me into sub 10s lol. Now the longest part of the prep is cracking the eggs.

awesome. that is how effective food prep is done!
you could also just toss it all into 2 seperate containers and portion out thirds to save bags

bags are cheap. and i love bacon. if i put all the bacon in one container, all the bacon would go in my first breakfast. :alonehappy:


ill put together some chopped up red and green pepper too. just didnt have any left this time.

^^^^^^
Smart

who says you cant pre-crack the eggs as well? portion eggs with the meats into a ziploc containter, bacon is already cooked so all you need to do is make the eggs not runny.
ive seen you crack eggs, thats gotta be like 5 minutes of the 13 lol

a combination of a few dishes in this thread.
http://i42.tinypic.com/2a5nbzr.jpg

How long does it take to crack eggs? Serious

I could probably crack half a dozen in ten seconds..

just made something similar, i encourage yall to try it, i'll post a picture later when im back from work.

Pita wrap with tuna
My toppings consist of diced up celery, tomatoes and pickles. Threw some Romaine lettuce, mixed it all together with mayo and some pepper.

I'm always scared they are going to explode in my hands......

i coulda used you when i was working at the winery, i could do one in each hand and rep em out pretty quick, but if you can do 6 in ten seconds, thats like guiness shit

on a side note

everyone needs to drink homo milk, 2% tastes like skim milk to me now :heckno:

if i did 6 in 10 seconds, i would have 4 eggs on the counter, 3 on the floor and one in the pan, and bits of shell all over the place

Go work at McDonalds for breakfast for a few years. At one point I could do two per hand. 4 at a time! Left 9 years ago, but still hold the talent of 2 at a time, but one per hand. I guess the high school job had some long term benefits...

We've all been thinking about it. heres how to do it

Home made beef/turkey jerky

ITT I Aware You On Homemade Jerky (pics)(real food > powder) - Bodybuilding.com Forums

Chicken leg quarters. Not drumsticks, these include the thigh. pack of 5-6 for about $5

let them sit for 1-4 hours in any chicken and rib bbq sauce

25 minutes per side on the bbq at around 325*F (a little above as low as my bbq will go). If you go any hotter they will cause a fire from the drippings

omnomnom


not my pic, but this should cause drooling

http://image.shutterstock.com/displa...l-59283850.jpg

11eggs deal with it

http://i39.tinypic.com/mv6b84.jpg

Why not a happy face.

u must be eating some pussy sized eggs if those are 11 or ur plate is HOOOGEE

is ketchup on eggs any good? mine looks exact same except i use siricha rooster hot sauce
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You've NEVER had ketchup with eggs before? For as long as I remember I always put ketchup on my eggs.

It is delicious if you are wondering. I should try hot sauce next time :p
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Ketchup and Franks hot sauce on everything! Eggs included.

haha damn i shud try ketchup out hot sauce makes u thirty = more water intake :D
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Pretty sure my chicken could kick your chicken's ass Halo...
6 normal eggs...

my first attempt at steak..... :fuckyea:
- salt and pepper marinate over night
- set at room temp for an hour
- non stick pan, olive oil, high heat until sizzle
- 1min, flip, 1min, flip, 1min, flip, 1min, flip

http://i579.photobucket.com/albums/s...8/IMG_0128.jpg

^^^ looks good
That curry looked really good also u cooked
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Good stuff! umm..

Just some constructive Criticism,

There's no need to s&p over night - doing it prior to placing on grill/pan is fine. And it's recommended to only flip once (the more flips, it lets more juices out).
Good job on letting the steak get to room temp, before cooking. And I also use olive oil here and there, but lately, been using bacon fat more often. Ummmm.