Daphne Oz’s Mexican Breakfast Sandwich

Daphne Oz's Mexican Breakfast Sandwich
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Ingredients
  1. 4 tablespoons olive oil, divided
  2. 4 eggs
  3. 1/2 cup shredded Monterey Jack cheese
  4. 1 onion, finely chopped
  5. 1 jalapeno, seeded and chopped
  6. 1 can pinto beans, drained and rinsed
  7. Salt and pepper
  8. 3 tablespoons mayonnaise
  9. 3 tablespoons ketchup
  10. 1 tablespoon adobo sauce from a can of chipotles in adobo (no peppers)
  11. 1 avocado
  12. 4 English muffins, toasted
  13. 8 slices bacon, cooked
Instructions
  1. In a skillet, heat 2 tablespoons olive oil and fry eggs to desired doneness. Top with cheese.
  2. In another skillet over medium-high heat, add remaining olive oil and onion. Caramelize onion slowly over medium heat, about 10-12 minutes. Add in jalapeno and cook for another 2 minutes. Add beans to the pan and mash the beans into the onion and pepper mixture with a potato masher. Season with salt and pepper, and reserve.
  3. In a small mixing bowl, combine mayo, ketchup and adobo.
  4. To assemble sandwiches, smash 1/4 of the avocado into on side of an English muffin. Top with 1/4 of the bean mixture, 1 cheesy egg, some special sauce, 2 slices of bacon and the other half of the English muffin.
Rosemary Farm https://www.rosemaryfarm.com/

Eggnog French Toast

Eggnog French Toast
Eggnog flavored french toast
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Ingredients
  1. 6 large eggs
  2. 1 1/4 cup egg nog
  3. 1/2 tablespoon ground cinnamon
  4. 1 packet stevia
  5. 1/2 teaspoon nutmeg
  6. 8 slices whole grain bread.
Instructions
  1. Whisk eggs, eggnog, cinnamon, stevia, and nutmeg together.
  2. Grease a frying pan with olive oil, butter, or cooking spray. Turn it up on high. Dip the bread into the eggnog/egg mixture and add it to the hot skillet. Cook each side until golden brown. As soon as I take it off the skillet, I put it in the toaster for 20 seconds to crisp the edges. You can sprinkle cinnamon sugar on top for more sweetness.
Notes
  1. This recipe makes 8 slices of eggnog french toast.
Rosemary Farm https://www.rosemaryfarm.com/

Bacon Egg & Cheese Breakfast Braid

Bacon Egg & Cheese Breakfast Braid
Yields 8
Try this egg'licious crispy, crusty bread full of salty bacon, fluffy scrambled eggs, grated cheddar cheese and some sauteed peppers.
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Ingredients
  1. For the Dough
  2. 1 (.25 ounce) package active dry yeast
  3. 2 1/2 cups bread flour
  4. 2 tablespoons olive oil
  5. 1 cup warm water
  6. 1 teaspoon salt
  7. 1 teaspoon baking powder
  8. 2 teaspoons white sugar
  9. For the Filling
  10. 8 eggs, scrambled
  11. 1/2 cup of grated cheddar cheese
  12. 1 small red pepper, diced
  13. 8 slices of bacon, cooked and broken into bits
  14. Topping
  15. 1 egg for brushing
  16. sea salt for sprinkling
Instructions
  1. In a large bowl combine the yeast, 2 cups of bread flour, baking powder and salt. Stir together and then add the oil and water. Use a spatula to stir until a shaggy dough has formed.
  2. Turn the dough onto a lightly floured surface and knead until a stiff dough has formed. Add the addition 1/2 cup flour if dough is sticky.
  3. Transfer dough to a lightly oiled bowl and cover with a clean dish cloth. Place somewhere warm and let proof for 30 minutes or until puffy and doubled in size.
  4. To assemble
  5. When the dough as proofed, turn it out onto a well floured surface, form dough into an oval shape and roll out. Place the rolled out dough onto a piece of parchment paper before assembling.
  6. Spread the scrambled eggs into a strip in the middle of the dough followed by the bacon, peppers and grated cheese.
  7. Using a pizza cutter or pastry roller- cut inch-thick strips onto either side of the filling.
  8. To "braid" the bread- overlap one strip over the other- stretching each piece to seal the the beneath it.
  9. Once the loaf is braided- brush with beaten egg and sprinkle with sea salt.
  10. Transfer the parchment onto a cookie sheet or pizza stone, and bake for 20-25 minutes, or until crust is golden brown and crisp. Cut into slices and serve warm.
Notes
  1. Saute the peppers for a few minutes in some olive oil-they would be good either way. Mushrooms would also be delicious!
Rosemary Farm https://www.rosemaryfarm.com/