1½ cups all-purpose flour, spooned and leveled
2 tablespoons cane sugar
1 tablespoon baking powder
½ teaspoon sea salt
1¼ cups milk, plus more as needed
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
neutral oil (like canola or vegetable oil, for the pan)
1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a medium bowl, whisk together the milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Don't mix for too long, as stirring less will make the pancakes fluffier.
A few lumps are okay. If the batter is very thick, add milk, 1 tablespoon at a time, to loosen it slightly.
4. Heat a nonstick skillet over medium-low heat and brush lightly with butter or oil. Use a ⅓-cup scoop to pour the batter into the skillet.
5. Cook for 1 to 2 minutes per side, or until the pancakes are puffed, golden brown, and cooked through in the middle.
Turn the heat to low as needed so that the middle cooks through without burning the outsides.
1¾ cups all-purpose flour plus more for the blueberries
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup whole milk Greek yogurt
¾ cup cane sugar
2 large eggs
⅓ cup vegetable oil
¼ cup milk
2 teaspoons vanilla extract
1½ cups blueberries
Crumble Topping:
½ cup all-purpose flour, spooned and leveled
⅓ cup brown sugar
¼ teaspoon cinnamon
4 tablespoons cold unsalted butter, cubed
1. Preheat the oven to 400°F. Lightly oil or spray a 12-cup muffin tin or line it with muffin liners.
2. Make the crumble topping: In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Use your hands or a fork to work in the butter until the
mixture is crumbly. Set aside while you make the muffin batter.
3. Make the muffins: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a large bowl, whisk together the yogurt, sugar, eggs, vegetable oil, milk, and vanilla.
5. In a small bowl, toss the blueberries with ½ teaspoon flour.
6. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. Fold in the blueberries. Use a ⅓-cup measuring cup
to divide the batter among the muffin cups.
7. Evenly sprinkle with the crumble topping.
8. Bake for 17 to 20 minutes, or until the tops spring back to the touch and a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
3 large eggs
1 teaspoon milk, plant milk, or water
Extra-virgin olive oil or butter (for the pan)
Sea salt and freshly ground black pepper
OPTIONAL: Chopped fresh chives for garnish
1. Crack the eggs into a medium bowl and add the milk or water. Whisk until smooth and combined, with no streaks of egg white remaining.
2. Brush a small nonstick skillet with olive oil, or melt a little butter in a small nonstick skillet. Bring to medium heat.
3. Pour in the eggs, and let them cook for a few seconds without stirring. Pull a rubber spatula across bottom of the pan to form large curds of scrambled eggs.
4. Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Scrape the spatula along the bottom and sides of the pan often
to form more curds and to prevent any part of the eggs from drying out.
5. Remove the pan from the heat when the eggs are mostly set, but a little liquid egg remains.
6. Season to taste with salt and pepper and garnish with chopped fresh chives, if desired.
4 burrito sized tortillas
6-8 med/large Yukon gold potatoes, peeled and cut into bite sizes
6 strips of bacon
6 large eggs
1/2 cup cheddar cheese or Mexican blend
1 cup fresh restaurant style salsa, salt, pepper, and paprika
1 tbsp. butter
1 tbsp. olive oil
(optional) Verde hot sauce
1. Start with the bacon, cooking on stovetop.
Turn the stove on to medium heat. As the bacon cooks, it will release its own fat. Use tongs to flip the bacon frequently to ensure it browns evenly.
2. While the bacon is cooking, start the potatoes. In a large skillet over medium heat, add the oil. When the oil is hot, add the potatoes.
Season with salt and pepper. Cook and stir occasionally until they are nice and golden. About 10-15 minutes.
3. For the eggs, melt the butter in a small pan (or reuse the potato pan) and add the eggs & cook until they start forming what looks like scrambled eggs.
4. Season with salt, pepper, and add the cheese. Continue cooking/mixing until desired doneness. Finish with some paprika sprinkle on top.
5. Heat 4 burrito tortillas in the oven for 2 minutes or so while it is still hot.
6. Assemble the burrito: Start with the potatoes, then add the eggs, bacon, salsa, and optionally finish with hot sauce.
7. Fold both ends/sides in and wrap up tightly. You can cut it in half now or pop back in the oven for a couple minutes to get the tortilla crispy.
2 teaspoons vegetable oil
4 slices deli ham, chopped into small pieces
2 eggs
2 teaspoons chopped fresh chives, divided
¼ teaspoon salt
freshly ground black pepper to taste
¼ cup shredded Cheddar cheese
1. Heat oil in a skillet over medium heat. Add ham and cook until browned and crispy, stirring frequently, about 7 minutes.
2. Beat eggs with 1 teaspoon chives, salt, and pepper in a small bowl.
3. Pour egg mixture into the skillet; let cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under
cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg.
4. Sprinkle Cheddar cheese on top and fold omelette in half. Flip and cook until the egg is entirely set and the cheese has melted, 30 seconds to 1 minute.
5. Slide onto a plate and sprinkle with remaining 1 teaspoon chives.
1 pound Russet potatoes, peeled and diced into small cubes*
*(yields about 3 to 3½ cups of diced potatoes)
2 Tablespoons olive oil, divided (plus more if needed)
½ teaspoon thyme
½ teaspoon paprika
¼ teaspoon ground black pepper
½ teaspoon kosher salt
1 pound ground breakfast sausage
½ cup diced onion
2 garlic cloves, minced
1 Tablespoon chopped fresh parsley, for garnish
fried eggs, for serving
1. Place the peeled and diced potatoes into a large bowl filled with cold water. Set aside.
2. In a separate large bowl, whisk together 1 tablespoon of olive oil, thyme, paprika, salt, and pepper.
3. Drain the potatoes and dry with a paper towel. Add potatoes to the olive oil and spice mixture and toss to coat. Set aside.
4. In a large cast iron skillet over medium-high heat, add the remaining tablespoon of olive oil.
5. Once oil is heated up, add the ground sausage. Stir & break apart the sausage as it cooks for about 3-4 minutes, just until all of the sausage has browned.
6. Once sausage has browned, add onions & garlic. Stir &cook for about 1 minute, just until the onions and garlic are soft, then remove
and transfer sausage mixture to a bowl and set aside.
7. Add the potatoes to the skillet and cook, stirring regularly to keep the potatoes from sticking to the pan. Cook until the potatoes
are to your preferred crispness on the outside and until they are cooked through and fork tender inside. This can take anywhere from 5 to 10 minutes.
8. Return the seasoned meat with onions and garlic to the skillet. Stir together with the potatoes and cook together for about 2 minutes.
9. Garnish with chopped fresh parsley. Serve topped with fried eggs, if desired.