Grande Breakfast Recipe

Prepare proteins

Preheat a large nonstick or cast-iron skillet over medium heat. Add bacon strips and cook 3–5 minutes per side until crisp or to desired doneness. Transfer bacon to a paper towel-lined plate and keep warm. In the same skillet, reduce heat to medium-low, add the sausage link and cook, turning occasionally, until browned and cooked through, about 8–10 minutes (or heat pre-cooked sausage for 4–5 minutes). Heat sliced ham 1–2 minutes per side just to warm and lightly brown. Transfer meats to the warm plate with bacon.

Cook the eggs

Wipe the skillet lightly if excess fat remains, leaving a little for flavor. Add 1 tsp neutral oil and 1 tbs butter and warm over medium-low. Crack two eggs into a small bowl (this helps if making sunny-side or over-easy). Cook eggs your way: for scrambled, whisk with 1/8 tsp salt and pepper and scramble gently in the pan 2–3 minutes until softly set; for over-easy/medium/ hard, cook sunny-side for 3–4 minutes until whites set, or flip for over-easy and cook additional 20–60 seconds depending on doneness. Season with remaining salt and pepper. Transfer eggs to plate with meats and keep warm.

Place 1/2 cup canned baked beans in a small saucepan over low heat. Stir in 1 tsp brown sugar and 1/2 tsp mustard. Warm, stirring occasionally, until heated through, about 4–6 minutes. Keep covered on very low heat until ready to plate.

While cooking proteins, parboil diced potatoes in salted boiling water for 5 minutes until just tender but not falling apart. Drain well and pat dry with a towel. Heat a separate skillet over medium-high heat and add 1 tbs olive oil. Add chopped onion and cook 1–2 minutes until soft. Add parboiled potatoes, spread into a single layer, and cook undisturbed 3–4 minutes to form a crust. Toss or flip and continue to cook 6–8 minutes, stirring occasionally, until golden and tender. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika. Keep warm until plating.

If substituting salad for potatoes, skip these steps and prepare the salad section instead.

If choosing salad instead of potatoes, toss mixed greens, halved cherry tomatoes and cucumber slices in a small bowl. Drizzle 1 tsp olive oil and 1/2 tsp lemon juice or vinegar, season with 1/8 tsp salt and a pinch of pepper. Toss gently and plate immediately.

Toast 2 slices of bread to desired darkness (use toaster or skillet). Spread 1 tbs butter on toast while warm. Arrange eggs, bacon, sausage, ham, warm beans, and either breakfast potatoes or salad on a plate with the toast. Serve immediately.