Giant Breakfast
To start things off, fry five or six slices of bacon in a skillet with pepper and throw some biscuits in the oven. When the bacon is done frying, remove the slices to a paper plate to drain and reserve the drippings in the pan.
Hash Browns
- 1/2 bag frozen hash browns
- salt
- pepper
- cayenne
- 3 tbsp butter
- 1/2 c cheddar cheese
- 1/2 onion, chopped
- 1/4 c chopped ham
Cook the hash browns, covered, in the bacon drippings for about five minutes on one side. Add salt, pepper, cayenne, onions, butter, and ham, flip, cover, and cook for about five more minutes. Add the cheese, cover, and cook for another minute or so.
Scrambled Eggs with Truffle Oil and Bleu Cheese
- 2 eggs
- 2 tbsp whole milk
- 1/2 tsp truffle oil
- 1/4 c chopped ham
- 3 tbsp bleu cheese
- salt
- pepper
- 2 tbsp butter
Melt the butter in a pan. In a small bowl, beat the eggs and milk together, then pour into the pan. Let the eggs cook for a minute or two over medium-low heat, until they start to puff up, then add the salt, pepper, and ham, and scramble. When they’re pretty much cooked to your liking, add the truffle oil and cheese, cover for a minute, then serve with the hash browns, bacon, and biscuits.
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