BREAKFAST
AVOCADO TOAST
  • 1 smashed avocado
  • 2 pieces of toast
BAGEL AND LOX
BREAKFAST BURRITO
I became a breakfast burrito addict while living in Los Angeles. I'd drive an hour up or down the coast or inland in search of the metro's best breakfast burritos (for the record it's Franks). 
  • 3 eggs
  • Two spoonfuls from a diced mix of 1 red bell pepper, 1 green pepper, 1 red onion
  • Mexican cheese
  • 10 inch burrito wrap
HASH BROWNS
  • 1 potato per person
OMELET
  • 2 eggs
  • Spoonful from a diced mix of 1 red bell pepper, 1 green pepper, 1 red onion
  • Mexican cheese
PANCAKES
  • Pancake mix
  • Buttermilk
  • 1 egg
  • Oil
PORK ROLL
SAUSAGE AND GRAVY
  • 1/3 cup of flour
  • 3 to 4 cups of milk
  • 16 oz. breakfast sausage
​I'm a big fan of sausage gravy. There's just one problem with this dish - it's a huge dish and due to gravy coagulation it's not an ideal dish for leftovers. The dish also requires a lot of biscuits. However, I have two tricks to adjust this meal from a large to a small group meal. First, I like substituting hash browns (recipe above) for biscuits. Second, while I cook up the sausage all in one shot, I reduce the flour and milk in half, then make a second batch of the gravy later in the week. That changes this to a once-a-month from a once-a-year dish.

First technique is that I don't start with a huge sausage roll, opting instead for premium sausage links (which I then "deskin") or patties. It may just be a mental block, but I think the links and patties are better quality than the roll. Second, I always get a bit nervous with the gravy thickening. The gravy starts a bit runny. It takes time for it to become more viscous but then when it does, it seems to happen within the snap of the fingers. Once the gravy is thick, I drop in the sausage, then stir a few times over the next minute. Plate the potatoes. Pour the sausage gravy over top. 

A tater tot base instead of hash browns is another great variation.
SCRAPPLE
SHAKSHUKA