kickball cookies

Bacon Breakfast Bake & Kickball Cookies

Happy Spring Break!! Do you need some make ahead recipes with staying power so your kiddos aren’t asking for goldfish and chips every hour on the hour? My Bacon Breakfast Bake will get them started with a hearty breakfast for a day of play, followed by Kickball Cookies packed with oats and nuts for a sweet afternoon snack. These help me get through the week with them!

Bacon Breakfast Bake went so quickly and was so delicious that I will most definitely be making another pan for my family to enjoy at home this week. And because of all that cookie recipe testing, I have plenty of dough to bake for more Kickball Cookies! 

bacon breakfast bake

Bacon Breakfast Bake

Course Breakfast
Cuisine American


  • 8 eggs
  • 2 cups whole milk
  • 6 cups torn bread cubes, I used a soft Italian loaf
  • 1 lb bacon, diced
  • optional veggies: onion, bell pepper, mushrooms, kale
  • 2 cups cheddar cheese, shredded
  • 3/4 tsp salt
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • black pepper, freshly ground
  • butter, for greasing baking dish


  • Preheat oven to 350 degrees.
  • In a large mixing bowl, whisk the eggs and milk. Add the bread cubes and allow to soak.
  • Meanwhile, heat a skillet over medium heat and cook the bacon until crisp and browned. Remove with a slotted spoon and drain on paper towels. If desired, saute additional veggies in the bacon grease and add to the bread mixture.
  • Stir the drained bacon, cheese, salt, onion powder, paprika, and pepper into the bread and egg custard. Transfer to a 9×13 buttered baking dish and bake until puffy and set in the center, about 35-45 minutes.
Keyword brunch
kickball cookies

Kickball Cookies

Course Dessert
Cuisine American


  • 2 sticks unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 cups flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 2 cups old fashioned rolled oats
  • 1 1/2 cups assorted chocolate chips, dark, milk, white, butterscotch, etc
  • 1 1/4 cups chopped pecans, lightly toasted
  • 1 1/4 cups sweetened shredded coconut, lightly toasted


  • Preheat oven to 350.
  • Using a stand or hand mixer, blend the butter and sugars until combined and creamy. Add the eggs and mix until combined. In a small bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt. Add the dry ingredients to the mixer and stir to form a dough. Add the oats, chocolate chips, pecans, and coconut. This will form a stiff dough. Scoop in large mounds (I use a #30 scoop) onto parchment lined baking sheets. Flatten the dough into pucks using the bottom of a measuring cup. Because of all the chunky ingredients, these cookies will not spread much. Bake for 10 minutes, until cookies lose their shine on top and are just barely set inside. They’ll set as they cool.
Keyword kid-friendly

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