Farmers Breakfast Recipes

Steps:

• In a cast-iron or other heavy skillet, cook bacon until crisp. Remove to paper towels to drain. In drippings, saute onion and potatoes until potatoes are browned, about 5 minutes. Push potato mixture from center to sides of pan. Pour eggs into center; cook and stir gently until eggs are set and cooked to desired doneness. Stir to combine eggs and potato mixture., Season with salt and pepper. Sprinkle with cheese and bacon; let stand until cheese melts.

Steps:

• In a large nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Brush the ham lightly with honey, then fry it until the texture is firm, about 1 1/2 minutes per side. Remove from the skillet.
• Next, fry the sausage and bacon together. The sausage is ready when browned nicely, about 3 minutes per side; the bacon is cooked when crisp, 7 to 10 minutes per side. Remove from the skillet. Pour out the excess grease but do not wipe out the skillet.
• Add the second tablespoon of butter to the skillet and heat until melted. Crack the eggs into the skillet and fry for 2 minutes, sprinkling on some salt and pepper. Flip the eggs and cook them for another 45 seconds.
• Serve the eggs, sausage, bacon and ham on a platter, plus a pile of Crispy Bits Breakfast Potatoes.
• Bring salted water to a boil in a medium pot. Add the potatoes and boil until nearly fork-tender (but not falling apart), about 15 minutes. Drain and allow to dry thoroughly, then cut into wedges.
• Heat the olive oil with the butter over medium-high heat in a skillet. Add the potatoes, sprinkle on some salt and pepper and pan-fry until golden brown and crisp, 10 to 15 minutes.

Steps:

• Fry bacon in a medium skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet.
• Set bacon aside to drain on papertowels.
• Add green pepper, onion, and potatoes to skillet; cook over medium heat for about 5 minutes or until the potatoes are browned.
• Sprinkle cheese over potatoes, and stir until cheese melts.
• Pour eggs into skillet; cook over low heat, stirring gently, until done.
• Season to taste with salt and pepper.
• Sprinkle with bacon, and serve immediately.

Steps:

• Cook potatoes with their skins in boiling salted water until done.
• Cool, peel or leave skins on, cube or slice.
• Cut bacon in small pieces and fry on medium heat to desired crispness. Drain on paper towel.
• Add aprox. 2 tbls. butter to the bacon fat and fry onions until transparent.
• Add the potatoes to the pan with the onions and fry until crust forms. Return bacon.
• Crack the eggs into the potatoes and scramble them around with everything. Salt and pepper to taste. Be careful with the salt, since the bacon is salty. Finish with parsley.
• Good as a side dish, breakfast of course, or as a main meal for 2 with a green salad.
• Cook time is after the potatoes have cooled.

Steps:

• Whisk eggs, milk, parsley and salt; set aside. In a 9-in. cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink; remove and drain. In same skillet, heat butter over medium heat. Add potatoes and onion; cook and stir until tender, 5-7 minutes. Return sausage to pan., Add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook until cheese is melted, 1-2 minutes.

Steps:

• Grease 2 quart rectangular baking dish.
• Arrange potatoes evenly on bottom of baking dish.
• Sprinkle with cheese, ham, onions.
• Combine milk and eggs and seasonings.
• Pour over potatoes and cheese.
• Refrigerate over night.
• Bake at 350 for 40-50 minutes until set.
• Let rest 5 minute.

Steps:

• Place potatoes in an 8 inch square baking dish ( I used a 10 inches skillet with good results) which has been wiped down with shortening or sprayed with Pam. Potatoes will thaw over night in the fridge.
• Sprinkle dish with cheese, ham and onions.
• In a separate bowl, beate eggs, evaporated milk, pepper and salt together.
• Pour into baking dish over the potato mixture.
• Cover and refridgerate for several hours or overnight.
• Remove from refridgerator 30 minutes before baking.
• Bake, uncovered, at 350* for 55-60 minutes or until a knife inserted near the center comes out clean.

Steps:

• In a small bowl, whisk the eggs, milk and pepper. In a large skillet, heat oil. Add egg mixture; cook and stir over medium heat until eggs are completely set. Stir in cheese and ham. , Spoon egg mixture down the center of each tortilla; roll up. Freeze option: Wrap cooled egg wrap in foil and freeze in a freezer container. To use, thaw in refrigerator overnight. Remove foil; wrap tortilla in a moist paper towel. Microwave on high until heated through, 30-60 seconds. Serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
• Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with pepperjack cheese, ham, and green onions.
• In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight.
• Bake for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

Steps:

• In a good-sized frying pan, fry the bacon until crisp.
• Remove bacon from pan and drain on a paper towel.
• Pour bacon grease out of pan and add butter.
• Saute onion until soft.
• Add the potatoes and brown lightly.
• Chop or crumble the bacon.
• In separate bowl, whisk together eggs, salt, pepper and milk.
• Pour egg mixture over onions and potatoes and add bacon pieces.
• Cook, stirring occasionally, until eggs are set.