Special Sauce

• In a bowl add all ingredients listed under “Special Sauce” and mix until thoroughly combined. Set aside until ready to use.

Caramelized Onions

• In a pan over medium heat, add olive oil and butter. Once butter is melted add slice onions and brown sugar. Cook until the onions are brown and golden around the edges. Once cooked, set aside.

Fluffy Eggs

• To a pan over medium low heat, add olive oil and butter. Once the butter is melted, pour in the beaten eggs and gentle move around the pan bringing the outside into the center until large curds start to form.
• Season with salt and pepper and cook until the eggs are fluffy and set. Set aside.

Assemble

• In a pan over medium heat, add olive oil and the thinly sliced ribeye. Season with salt and pepper and cook until browned and crispy around the edges.
• Add slices of cheese and mix to combine. Once melted remove from heat and set aside.
• Add some of the special sauce to one slice of toasted brioche bread. Follow that with the fluffy eggs, the cooked steak and cheese, caramelized onions and more of the special sauce. Top with another slice of toasted brioche.
• Serve immediately and enjoy!

Egg Mixture

• In a bowl add all ingredients listed under “Egg Mixture” and whisk until fully incorporated.

Chipotle Adobo Cream Sauce

• In a pan over medium heat, add butter.
• Once melted, add the chopped chipotle pepper and sauté for a few minutes then add the heavy cream.
• Season with salt, pepper and dried oregano.
• Allow to cook until sauce is thick and can cover the back of a spoon.
• Set aside.

Assemble

• In a pan over medium heat, brown the diced ham and onions.
• Cook until golden brown around the edges.
• In a greased 9×13 pan, add the tater tots, the browned ham and onions.
• Pour the egg mixture through out.
• Top with the shredded cheese.
• Place in a preheated 350F degree oven and bake for 50-60 minutes until the tater tots are cooked through and golden brown.
• Serve with a drizzle of the chipotle adobo cream sauce.
• Enjoy!

• Cut open the croissants and sandwich 2-3 tablespoons of cookie dough In between.
• Press firmly to stick slices together then cut croissant into 1-2 inch pieces.
• Arrange those pieces at the bottom of a 9 inch baking dish.
• Top the croissants with cookie dough and fill in any blank spaces with more dough.
• Dispense semi sweet chocolate chips through out.
• In a bowl mix together heavy cream and one egg.
• Beat until smooth then pour over the top of the crookie.
• Place in a preheated 350F oven and bake for 25-30 minutes until the top is golden brown.
• Drizzle with melted chocolate and enjoy!

French Toast Mixture

• In a bowl add all ingredients listed under “French Toast Mixture” and mix until full combined and set aside.
• Pop open the tube of biscuits, divide each biscuit into 4 equal pieces and spread out evenly at the bottom of a 6×9 baking dish.
• Pour the french toast mixture over top, followed by tablespoon dollops of peanut butter and strawberry jam throughout.
• Place in a 350F preheated oven uncovered and bake for 30-40 minutes.
• Once cooked, top with warmed maple syrup as soon as it comes out of the oven.
• Allow to cool 10-15 minutes before cutting into it to allow everything to settle into place.
• Enjoy!

Blueberry Filling

• In a pan over medium heat add all ingredients listed under “Blueberry Filling." While stirring constantly bring to a simmer. Allow to cook for 6-8 minutes.
• As the blueberries start to break down the sauce with thicken. Once thick, remove from heat and set aside.

Cream Cheese Drizzle

• In a bowl, add all ingredients listed under “Cream Cheese Drizzle” and mix until smooth and set aside.

Streusel Topping

• In a bowl, add all ingredients listed under “Streusel Topping” and using a fork mix together until it starts to clump together like wet sand. If it’s too wet, add in a little flour at a time until it meets the correct consistency.

Assemble

• Pop open the tube of biscuits, divide each biscuit into 4 equal pieces and spread out evenly at the bottom of a 6×9 baking dish.
• Pour the heavy cream over top, followed by half of the cream cheese drizzle then dollop the blueberry filling throughout.
• Sprinkle on the streusel topping, place in a 350F preheated oven uncovered and bake for 30 minutes.
• Once cooked, top with remaining cream cheese drizzle as soon as it comes out of the oven.
• Allow to cool 10-15 minutes before cutting into it to allow everything to settle into place.
• Enjoy!

Sausage Gravy

• In a pan over medium heat add the sausage and brown until golden and crispy. Once cooked, add in the flour and mix. Allow to cook for 1-2 minutes.
• Season with salt, pepper, thyme and sage. Continue to stir and pour in 5 cups of half and half. The gravy with start to thicken fairly quickly.
• Keep stirring until the gravy can coat the back of a spoon. Remove from heat and set aside.
• In a bowl, whisk together the eggs, 1/4 cup half and half, salt and pepper. Mix until fully combined and set aside.
• Pop open the tube of biscuits and divide each into 4 equal pieces.
• Spread out evenly at the bottom of a 6×9 baking dish.
• Pour egg mixture over the top of the biscuits, then sprinkle on 1 cup of colby jack cheese.
• Follow that with half the sausage gravy, remaining colby jack cheese and dried parsley.
• Place in a preheated oven at 350F uncovered and bake for 30-35 minutes.
• Bake until golden brown and cooked all the way through.
• Top with remaining gravy and some dried parsley.
• Serve immediately and enjoy!

• In a cold pan, add the bacon and turn the heat to medium high. Allow the bacon to cook on both sides until crispy.
• Once cooked, set aside. Let cool and chopped into bite sized pieces.
• Drain bacon fat and turn temperature down to low. Beat the eats until fully incorporated.
• Add olive oil and pour the beaten eggs into the pan and allow them to scramble moving them around gently.
• Once the eggs start to come together season with salt and pepper. Turn off the heat and continue to mix together. Then fold in cheddar cheese, the chopped bacon and mozzarella cheese.
• Roll out the puff pastry and cut into 3 inch wide strips. You should be able to get 4-5 strips from one roll.
• Lay down a decent amount of the egg mixture and top with shredded cheddar. Make sure to leave room around the edges.
• Fold over the empty side and using a fork, crimp the edges to seal completely.
• Transfer to a parchment lined baking sheet and make 3 cuts across the tops to allow air to pass through.
• Brush on melted butter and top with parmesan cheese and place in a preheated oven at 425F.
• Bake for 14-16 minutes until cooked through and golden brown.
• Brush on melted butter and sprinkle on some parmesan cheese and dried parsley.
• Enjoy!

Air Fryer Instructions

• Place in the air fryer tray or basket and air fry at 400F for 15-18 minutes until cooked through and golden brown.
• Brush on melted butter and sprinkle on some parmesan cheese and dried parsley.
• Enjoy!

• In large bowl add eggs, milk, dark brown sugar, melted butter, vanilla extract, cinnamon and nutmeg.
• Whisk until fully combined and set aside.
• In a pan over medium heat, cook sausage until golden brown and crispy on all sides. Season with salt and pepper.
• Once cooked set aside.
• Cut the Hawaiian rolls into 4 equal pieces.
• Transfer to a baking dish and topped with cooked sausage.
• Cover with the egg mixture and top with shredded Colby Jack cheese.
• Place in a preheated oven at 350F for 25-30 minutes until cooked through and browned across the top.
• Remove from oven, top with maple syrup and enjoy!

To make the Basil Garlic Aioli

• Combine mayo, basil, and chopped garlic to a bowl and mix thoroughly. Add salt and fresh cracked pepper to taste. Set aside and allow the flavors to incorporate.
• - Melt 2 tbsp. of butter in a large pan over medium heat. Toast the sliced sourdough bread for a few minutes on each side, until golden brown. Set aside.
• - Cut a couple of strips of bacon in half and cook until desired doneness. (Tip: Set aside on a paper towel to drain some of the oil away to make the bacon extra crispy)
• - In a skillet over medium heat, add 1 tbsp. of olive oil and cook eggs until desired doneness - If you want a runny yolk, sunny side up or over medium works best!

To assemble your Egg BLT

• - Spread the basil garlic aioli on one side of each of the toasted sourdough bread.
• - Add mixed greens, tomato slices, and bacon to bottom slice.
• - Top with a sunny-side up eggs.
• Enjoy!

• Heat 2 tbsp olive oil in a cast iron skillet over high heat. Also, pre-heat your oven to 350 degrees.
• Once your skillet is starting to smoke, add your steak and sauté until browned.
• Then add the diced peppers, onion and mushroom and cooking until the vegetables start to brown. Once browned, remove from heat and set aside.
• Add 1 tbsp of the steak, peppers, onion and mushroom mixture into each of the non-stick muffin tin cups. Should be enough for a 12 section muffin tin
• Crack one egg into each muffin cup and gently mix your egg around to break the yolk. Top with salt and pepper to taste and any remaining of the steak, peppers, onion and mushrooms.
• Bake for 25 mins until the eggs are set. Remove from oven and let cool for 10 mins before trying to take out the cups from the muffin tin.