Breakfast RECIPES

BREAKFAST POTATO PACKETS

Watch Video

INGREDIENTS:

  • 1 lb Little potatoes 
  • ½ medium onion 
  • 1 red bell pepper 
  • 2 tablespoons canola oil 
  • 1 teaspoon seasoning salt 
  • 1 teaspoon dried parsley 
  • 1/4 teaspoon black pepper 
  • 8 breakfast sausages (uncooked) 
  • 4 eggs salt and pepper

COOKING INSTRUCTIONS:

Preheat grill to 400 degrees F or medium-high. Cut potatoes into quarters and chop onion and pepper. Combine potatoes, onion, and pepper with oil, seasoning salt, parsley and pepper in a bowl. Lay out four large sheets of tin foil (double them up if you are not using heavy duty foil) and spray the center of each with non stick spray. Divide vegetables between the four foil sheets and top each with two sausages. Seal packs and place on direct heat on the grill. Cook for 15-18 minutes, until the vegetables are tender (if you check them and they are not quite done, just give them a stir and continue cooking). When vegetables are tender, open packs and crack an egg into the center of each and sprinkle egg with salt and pepper as desired. Loosely tent the foil over the egg (this helps to cook the top of the white) as much as possible, and close the lid on the grill. Cook for 3-5 minutes, until desired doneness is reached.

CAST-IRON SCRAMBLED EGGS

Learn more

INGREDIENTS:

  • 12 large eggs

  • 2 tablespoons water

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 2/3 cup finely chopped sweet onion

  • 1 jalapeno pepper, seeded and chopped

  • 2 tablespoons butter

  • 1 log (4 ounces) fresh goat cheese, crumbled

  • 3 tablespoons minced chives

COOKING INSTRUCTIONS:

In a large bowl, whisk the eggs, water, salt and pepper; set aside. Place a 10-in. cast-iron skillet over medium-high heat. In the skillet, sauté onion and jalapeno in butter until tender. Add egg mixture; cook and stir until almost set. Stir in cheese and chives; cook and stir until eggs are completely set.

CHEESEY HASH PACKETS

Learn more

INGREDIENTS:

  • 1 package (28 ounces) frozen O'Brien potatoes, thawed

  • 1-1/4 cups shredded cheddar cheese, divided

  • 8 bacon strips, cooked and chopped

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • hard-boiled large eggs and pico de gallo, optional

COOKING INSTRUCTIONS:

  1. Prepare campfire or grill for medium-high heat. Toss potatoes with 3/4 cup cheese, bacon, salt and pepper.
  2. Divide mixture among four 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil. Fold foil around potato mixture, sealing tightly.
  3. Place packets over campfire or grill; cook 6-9 minutes on each side or until potatoes are tender. Open packets carefully to allow steam to escape; sprinkle with remaining cheese. If desired, serve with eggs and pico de gallo.

FRENCH TOAST

Learn more

INGREDIENTS:

  • 3 large eggs

  • 1 cup whole milk

  • 2 Tbsp granulated sugar

  • 1 1/2 tsp pure vanilla extract

  • 3/4 tsp ground cinnamon

  • 3/4 tsp kosher salt

  • 6 (1"-thick) slices brioche or challah

  • 3 tsp unsalted butter, plus more for serving

  • 3 tsp neutral oil

  • Pure maple syrup

COOKING INSTRUCTIONS:

  1. Preheat oven to 200°. Set a wire rack in a baking sheet; set aside.
  2. In a large, wide bowl or pie plate, whisk eggs to blend. Whisk in milk, granulated sugar, vanilla, cinnamon, and salt until combined.
  3. Add 2 bread slices to egg mixture and let soak, partially submerged, until bottom half of bread is saturated, about 30 seconds. Using a fork, flip bread and soak 30 seconds longer.
  4. Meanwhile, in a large skillet over medium heat, heat 1 teaspoon butter and 1 teaspoon oil just until butter starts to bubble. Add soaked bread and cook until golden brown and crisp on both sides, about 3 minutes per side. Transfer French toast to reserved rack and place in oven to stay warm. Repeat with remaining butter, oil, and bread.
  5. Divide French toast among plates. Serve with more butter and maple syrup alongside.

PEANUT MAPLE PANCAkes

Learn more

INGREDIENTS:

  • 1 package (6-1/2 ounces) chocolate chip muffin mix

  • 2/3 cup 2% milk

  • 1 large egg, lightly beaten, room temperature

  • 1/2 cup miniature marshmallows

  • 1/4 cup butterscotch chips

  • 1/4 cup maple syrup

  • 1 tablespoon chunky peanut butter

COOKING INSTRUCTIONS:

  1. In a large bowl, combine muffin mix, milk and egg; stir just until moistened. Fold in marshmallows and chips.
  2. Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
  3. Meanwhile, in a microwave-safe bowl, microwave maple syrup and peanut butter in 10-to-20-second intervals until heated through. Serve with pancakes.