Hatch Chile Cheddar Biscuits Recipe

Ingredients:

  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, frozen and grated
  • 2 medium hatch chile, fire roasted, peeled, seeded and diced
  • 4 ounces shredded sharp cheddar cheese
  • 2/3 cup buttermilk
  • 1/4 cup (1/2 stick) salted butter, melted and cooled

Instructions:

1. Place flour, baking powder and salt into a large mixing bowl and whisk together.
2. Gently fold in the cold, grated butter and cut into the mixture until it resembles a course meal. Fold in chiles and cheese until just incorporated.
3. Refrigerate mixture for 30 minutes.
4. Remove mixture from the refrigerator and stir in buttermilk. Turn the dough onto a clean and lightly floured surface and gently knead until it just comes together and no dry spots remain.
5. Using a rolling pin, roll the dough until 1/2 inch thick and trifold. Roll the dough until 1/2 inch thick and trifold the other direction.
6. Repeat rolling and tri-folding four more times and on the last roll out allow dough to be 3/4 to 1 inch thick .
7. Using a clan 2 1/2 inch circle cutter, cut biscuits from the dough, making sure not to twist as you cut into the dough with the cutter (doing so will smash the flaky layers).
8. Gently push the scraps together and roll out and trifold twice, before cutting out more biscuits.
9. Place biscuits on to a baking sheet, lined with parchment, about 3/4 inch apart and refrigerate for 30 minutes.
10. Preheat oven to 400˚F.
11. Remove biscuits from refrigerator and bake for 12 minutes. Remove biscuits from the oven and brush the tops with melted butter. Place biscuits back into the oven and continue to bake for another 5 to 8 minutes or until golden brown.
12. Remove biscuits from oven and transfer to a cooling rack. Allow biscuits to cool for about 10 minutes before serving warm. Biscuits go great with butter and honey.

Fried Bacon Wrapped Eggs Recipe

INGREDIENTS:

  • 8 large eggs, cooked until soft boiled and peeled
  • 8 strips of bacon
  • 1 1/2 cup panko bread crumbs
  • 1 cup all purpose flour
  • 2 large eggs, whisked (for coating)
  • oil for frying (enough to fill 1 inch of the pot you are using for frying)

INSTRUCTIONS:

  1. Gently stretch out a strip of bacon. Starting with the top of the egg, wrap one end of the bacon around your egg, slightly overlapping as you wrap. Tuck end of bacon strip into the wrap. Carefully stretch bacon wrapping to make sure it fully covers the egg and is taut around the egg. You don’t want the bacon to be loose because then it will separate from the egg when it’s cooking. Repeat with remaining eggs.
  2. Roll wrapped egg lightly in flour. Then dip in whisked egg until fully coated. Allow egg drippings to drip off before rolling wrapped egg into bread crumbs. You don’t want the excess egg yolk to drip into the bread crumbs because it will cause them to not stick to the egg. Roll wrapped egg in bread crumbs until fully coated. Place aside and repeat with remaining wrapped eggs.
  3. Add oil to pot being used for frying. Bring temperature of oil to about 300°F. Place a few eggs into the pot and let eggs cook until bacon strips are cooked and coating is a golden brown. Rotate the eggs a few times while frying so that they evenly cook on all sides. It should take about 3 minutes to cook each egg. To see if they are done, you can test one egg. Or you can usually see the bacon beneath the coating changing color. If you find that the outer coating is browning too fast, you can slightly reduce the temperature of your oil. Repeat until all eggs are done. Serve immediately.

Sausage Gravy and Biscuits Recipe

Ingredients

  • 8 Flaky Buttermilk Biscuits
  • 1 lb. pork sausage
  • 2 Tbsp + 1 tsp all-purpose flour
  • 2 1/2 cups half and half
  • 1 Tablespoons butter
  • 1/8 tsp dried thyme
  • 1/8 tsp dried crushed rosemary
  • 1/8 tsp red pepper flakes
  • Fresh crushed black pepper to taste

Instructions

  1. Brown sausage in a large saucepan. Use a paper towel to blot out most of the grease from the pan.
  2. Add flour, butter, and half & half. Cook on medium-low, stirring often, for several minutes until thickened. Add thyme, rosemary, red pepper flakes and black pepper.
  3. Serve over warm biscuits.

Breakfast Tostadas Recipe

INGREDIENTS

  • ¾ cup of hummus
  • 1 cup of cooked carne asada, finely chopped
  • 4 over-easy eggs
  • 4 tablespoons finely crumbled cojita cheese,
  • 4 tablespoons finely chopped parsley

INSTRUCTIONS

  1. Evenly divide all ingredients between 4 tostadas and layer in the following order: hummus, over-easy egg, carne asada, cojita cheese and parsley. Top with preferred hot sauce.

Bacon, Guacamole Breakfast Sandwich Recipe

INGREDIENTS:

  • 8 slices bacon
  • 4 large eggs
  • Kosher salt and freshly ground black pepper, to taste
  • 4 slices American cheese
  • 4 tablespoons unsalted butter, at room temperature
  • 8 slices sourdough bread*
  • 1 cup guacamole, homemade or store-bought

INSTRUCTIONS:

  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, flipping once, about 3-4 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
  2. Add eggs to the skillet. Cook until white is set but yolk is still runny, about 2-3 minutes; season with salt and pepper, to taste. Place a slice of cheese over each egg during the last 30 seconds of cooking time; set aside.
  3. With a butter knife, spread butter on each slice of bread. Place bread in the skillet and toast, flipping once, until golden brown, about 2-3 minutes.
  4. To assemble the sandwiches, place 4 slices bread on a work surface. Spread with guacamole, topped with bacon, egg, cheese and another slice of bread.

Skillet Maple Bacon Cinnamon Roll Recipe

INGREDIENTS

  • 2 packages Buttermilk Biscuits (Depending on your size skillet, you may have some leftover)
  • ¼ cup butter, melted
  • ¾ cup white sugar
  • 1 teaspoon cinnamon
  • Top it off:
  • 5 slices Cherrywood Sliced Bacon
  • 4 ounces full-fat cream cheese
  • 2 tablespoons butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon maple flavored extract

 INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. If you don’t have a pre-seasoned skillet, rub about 1 teaspoon of vegetable oil on the bottom of the skillet and set aside.
  2. (I used an 8-inch skillet. If you use a bigger one, you will need to adjust the ingredient amounts.)
  3. Remove the biscuits from the packages. Using a rolling pin, roll each of the biscuits very flat and thin.
  4. Dip each biscuit in the melted butter, shake off the excess and then dip the biscuit in the cinnamon sugar mixture making sure to cover both sides. Shake off the excess.
  5. Roll up each biscuit and place the rolled up biscuit on the outside of a skillet in a circle fashion spiraling towards the inside of the skillet.
  6. Bake for 18-20 minutes. If the outside is cooking faster than the inside, tent the outer edges with foil.
  7. Meanwhile, prepare the bacon. Once cooked, place on a paper towel lined plate and dab off excess grease. Crumble into small pieces.
  8. Prepare the frosting by beating together the cream cheese, and butter until smooth. Beat in the powdered sugar and extracts and mix until smooth.
  9. Remove the cake and let cool for about 5-7 minutes before frosting.
  10. Pipe the frosting over the cake and cut into slices to serve.

Denver Omelet Breakfast Muffins Recipe

INGREDIENTS

  • ½ cup onion, chopped
  • 1 cup green pepper, chopped
  • 1 cup chopped fully cooked ham
  • 1 cup shredded cheddar cheese
  • 8 eggs
  • ½ cup half and half cream
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • Sliced green onion for garnish, (or you can add it in.)

INSTRUCTIONS

  1. Preheat oven to 400 degrees. Lightly grease a 12 muffin pan. Divide the onion, green pepper, and ham evenly over the 12 muffin tins. Add the cheddar cheese evenly on the top.
  2. In a medium sized bowl whisk the eggs, half and half, salt and pepper. Pour over the top of the cheese and fill the liner until almost full.
  3. Bake for 20-22 minutes or until set. Remove and serve warm or let cool and store in the refrigerator or freezer. Reheat from fridge for about 30 seconds or frozen for about 1 minute or until heated through.

Skillet Steak and Eggs Hash Recipe

INGREDIENTS:

  • 1 large Idaho potato
  • 2 tablespoons + 2 teaspoons bacon fat, or butter (separated)
  • 1 red bell pepper, chopped
  • 1 jalapeno, chopped (optional)
  • 1 onion, chopped
  • 2 cloves garlic
  • 2 cups leftover Certified Angus Beef ® brand steak or roast (I used leftover tri tip roast)
  • Kosher salt
  • Fresh cracked black pepper.
  • 4 large eggs

INSTRUCTIONS

  1. Preheat oven to 400 degrees F.
  2. Scrub the potato and place it in a medium pot with enough water to cover the potato. salt the water. Bring the pot to a boil and cook for 5 minutes.
  3. Remove the potato from the water and place on a clean dish towel. Peel and dice the potato when it is cool enough to handle.
  4. Heat 2 tablespoons of bacon fat, or butter, over medium-high heat, in a large oven-safe skillet. Add the potato, peppers, onion, and garlic, to the skillet and press it down flat. Allow to cook untouched for 5 minutes. Flip the hash over, add the beef, salt, and pepper, and press it down again, cooking for an additional 5 minutes.
  5. Remove from the heat and, using a large spoon, make 4 wells in the hash. Add 1/2 teaspoon bacon fat (or butter) to each well, then crack and egg into them.
  6. Place in the oven and bake for 5 to 10 minutes, or until the eggs are done to your liking.

Bacon Hash Brown Breakfast Sandwich Recipe

Ingredients

  • 4 slices bread, I used Texas toast
  • 4 to 6 slices bacon, cooked
  • 1 and 1/2 to 2 cups hash brown potatoes
  • 2 eggs, optional
  • avocado, optional
  • 4 to 6 tablespoons butter, optional for toasting bread*
  • 2 to 4 tablespoon oil, optional for cooking hashbrowns*
  • 2 tablespoons maple syrup, optional
  1. *You may use bacon grease instead of butter or oil.

Instructions

  1. Cook bacon, reserve grease if you plan to cook toast, eggs and hashbrowns in it.
  2. On medium high heat, form hashbrowns into the size of your bread. Cook 4 to 5 minutes per side or until browned and cook through. Remove from pan and drain on paper towel.
  3. Toast bread on both sides until golden brown.
  4. Cook egg to your liking.
  5. Build your sandwich. Layer hashbrowns, bacon, and egg on toast and top with another slice of bread.
  6. Add any additional toppings you prefer. Serve immediately.

Mexican Eggs in Avocados Recipe

INGREDIENTS

  • 2 ripe avocados
  • 4 small eggs
  • 1 lime
  • 1 tbsp. Olive oil
  • 1 c. Pico de gallo
  • 1 c. chopped bacon
  • 1 c. Monterey Jack Cheese, shredded
  • 1 tbsp. Cilantro, chopped
  • sriracha

INSTRUCTIONS

  1. Preheat oven to 410 Degrees.
  2. Cut the avocados in half and remove the pit. Place the avocados on a baking sheet, skin side down. Cut the lime in half and squeeze the juice of the lime on the avocados, brush the avocados with olive oil, and sprinkle with salt and pepper.
  3. Crack the eggs and place them whole in the hole of the avocado. If you are having difficulty keeping your avocados in place, use some aluminum foil to create a “boat” and sit the avocados inside. Place in the oven and bake for 15 minutes, longer if you don’t want runny eggs.
  4. Once complete, top off with pico, bacon, cheese, and cilantro. Serve with sriracha, if desired.