BREAKFAST OF CHAMPIONS
Make and share this Breakfast of Champions recipe from Food.com.
Provided by JoAnn
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook the chorizo and strain the excess fat and juice.
- Beat the eggs and add them to the chorizo.
- Mix the onion and pepper and add when the eggs and chorizo are 3/4 cooked (for crunchiness).
- Garnish with cilantro.
- Serve with refried beans, salsa, corn or flour tortillas.
Nutrition Facts : Calories 601.9, Fat 48.2, SaturatedFat 17.6, Cholesterol 410.8, Sodium 1418.5, Carbohydrate 4.4, Fiber 0.4, Sugar 1.4, Protein 35.3
BREAKFAST OF CHAMPIONS
I had this for breakfast at my friend's place. Didn't leave until i got the recipe from her cook! Bacon,onions,cheddar cheese, tomato, milk and eggs in 1 dish! It will keep you going the whole day! Serve on toast, its a great way to start your morning.
Provided by shygirl
Categories Breakfast
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook chopped bacon in a hot skillet till oil oozes out.
- Add in onions and saute till fragrant.
- Dump in minced tomato and let cook till soft.
- Add in the cubed cheese and blend to let it melt.
- Add the milk to the eggs and beat together.
- Pour on bacon mixture and keep stirring, make sure it will not set.
- Mixture has to be lumpy.
- Dish up and sprinkle with chopped chives.
- Great on toasts!
Nutrition Facts : Calories 137.9, Fat 8.4, SaturatedFat 3.8, Cholesterol 223.8, Sodium 286, Carbohydrate 6.1, Fiber 0.8, Sugar 3.5, Protein 9.3
BISCUIT BREAKFAST SANDWICHES
This is the pleasure of brunch at home: a cozy sandwich that you eat as soon as you finish stacking it. Nice and hot, it's pure joy with a cup of coffee. Crunchy brown tops give way to tender, buttery bread in these biscuits, which cradle fluffy scrambled eggs draped with melted cheese. Whether you slip in some bacon, sausage or ham is up to you, but you definitely want to slather jam all over the biscuits. It's a salty-sweet combination inspired by the chef Jonathan Whitener and the pastry director Thessa Diadem of All Day Baby, a restaurant in Los Angeles, where they make thousands of biscuit sandwiches each week.
Provided by Genevieve Ko
Categories breakfast, brunch, sandwiches, main course
Time 45m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Make the biscuits: Position a rack in the center of the oven and heat the oven to 425 degrees. Butter a small baking sheet. (Keep the cubed butter cold.)
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cold butter and toss to coat, then cut the butter into the flour using a pastry cutter or rub and pinch it in with your fingers until the mixture resembles coarse sand with no bits larger than the size of gravel.
- Add the milk all at once and quickly stir with a fork until the dough comes together in a shaggy mass. Use the fork to scoop and drop 4 even mounds of dough onto the prepared sheet, spacing apart. Gently pat the tops and sides to form round pucks; it's OK if the tops are a little craggy.
- Bake until golden brown, 20 to 23 minutes. Let cool on the pan on a rack while preparing the fillings.
- Make the fillings: Beat the eggs in a medium bowl until well mixed but not frothy. Season very generously with salt and pepper and beat again. Heat a medium nonstick or well-seasoned cast-iron skillet over medium until hot, 2 to 3 minutes. Add the butter, turn the heat to low and swirl the butter to evenly coat the bottom of the pan. When the butter has melted about halfway, add the eggs all at once. Cook, stirring gently, until mostly set but still a little wet, 1 to 2 minutes, then spread in an even layer.
- Once the bottom and edges are fully set, turn off the heat and cut the egg pancake in quarters using the spatula. Set a slice of cheese over each quarter. Slice each of the biscuits in half and spread jam on both halves. If you want bacon, sausage or ham, place them over the bottom halves. Slide the cheesy egg quarters over the bottom halves (or meat) and fold over any corners that stick out. Sandwich with the top halves and serve warm.
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