A tower of hash browns, caramelized onions, chicken fried chicken, sausage gravy & 2 eggs your way

Brutus

Momma d's mix of peppers, onions, & cheddar cheese, topped with jalapeno bacon & chili sauce with mashed potatoes, gravy, & skillet green beans

Lunch Meatloaf

Hand breaded with mashed potatoes & gravy. Served with skillet green beans

Lunch Chicken Fried Chicken

Never frozen, hand-battered when ordered, tender chicken fried chicken with chicken gravy, 2 eggs, toast

Chicken Fried Chicken & Eggs

Thick cubes of corned beef, potatoes, onions, & bell peppers, served with 2 eggs your way, green chili sauce & bread choice

Crispy Corned Beef Hash

Scratch made daily biscuits and sausage gravy made with real cream like grandma used to make.

Biscuit & Gravy

Stuffed full our Doo-Dah chorizo, scrambled eggs, diced potatoes, & cheddar cheese. Smothered with our green chili sauce & melted cheddar cheese. Load it up with our tasty options.

Smothered Burrito

Indulge in our Maple Pepper Bacon, where sweet and savory collide in a deliciously crispy experience. Each strip is perfectly glazed with rich maple syrup and balanced by a hint of cracked black pepper, creating a mouthwatering flavor that will elevate your breakfast or brunch. This irresistible treat is not just bacon; it's a gourmet delight that will leave you craving more!

Maple Pepper Bacon

In a large skillet, heat 2 tablespoons of cooking oil over medium heat. Add the hash browns and cook until golden brown and crispy, about 5-7 minutes per side. Season with salt and pepper. Once cooked, remove from skillet and stack into a tower on a plate.

Prepare the Hash Browns

In the same skillet, add 1 tablespoon of oil and the sliced onion. Cook over low heat until caramelized, about 15-20 minutes, stirring occasionally. Once caramelized, set aside.

Caramelize the Onions

Flatten the chicken breasts slightly and season with salt and pepper. Dredge in flour, dip in beaten egg, and then coat with flour again. In a skillet, heat 1 tablespoon of oil over medium-high heat and fry the chicken until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.

Chicken Fried Chicken

In the same skillet, crumble the sausage and cook until browned. Sprinkle in flour and stir well. Gradually add milk, stirring constantly until the gravy thickens. Season with salt and pepper to taste.

Make the Sausage Gravy

In a separate pan, cook the eggs to your liking (sunny side up, scrambled, etc.).

Cook the Eggs

On top of the hash brown tower, layer the caramelized onions, fried chicken, and pour the sausage gravy over it. Top with the cooked eggs.

Assemble the Brutus

Hash Browns

Onion

Chicken Breast

Eggs

Sausage

Milk

Flour

Salt

Black Pepper

Cooking Oil

Prepare the Oven

In a large mixing bowl, combine ground beef, diced bell peppers, diced onion, shredded cheddar cheese, chopped jalapeno bacon, chili sauce, eggs, breadcrumbs, salt, pepper, and garlic powder. Mix until well incorporated.

Mix the Ingredients

Transfer the meat mixture into a loaf pan and shape it into a loaf.

Shape the Meatloaf

Bake in the preheated oven for 45-55 minutes, or until the internal temperature reaches 160°F (70°C).

Bake the Meatloaf

While the meatloaf is baking, prepare mashed potatoes and gravy according to your favorite recipe.

Prepare the Mashed Potatoes and Gravy

In a skillet, sauté green beans in a bit of olive oil or butter until tender. Season with salt and pepper to taste.

Prepare the Skillet Green Beans

Once the meatloaf is done, let it rest for 10 minutes before slicing. Serve slices topped with additional jalapeno bacon and chili sauce, alongside mashed potatoes, gravy, and skillet green beans.

Serve

Ground beef

Bell peppers (diced)

Onion (diced)

Cheddar cheese (shredded)

Jalapeno bacon (chopped)

Chili sauce

Breadcrumbs

Pepper

Garlic powder

In a bowl, whisk together buttermilk, egg, salt, pepper, and paprika. Submerge the chicken breasts in the mixture and marinate for at least 30 minutes.

Prepare the Chicken

In another bowl, place the flour. Remove chicken from the buttermilk mixture, letting excess drip off, and dredge in flour until fully coated.

Bread the Chicken

Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully add chicken and fry until golden brown and cooked through, about 6-7 minutes per side. Remove and drain on paper towels.

Fry the Chicken

Peel and chop potatoes, then boil in salted water until tender, about 15-20 minutes. Drain and mash with butter, milk, salt, and pepper to taste.

Make the Mashed Potatoes

In a separate skillet, add green beans with a splash of water, garlic powder, onion powder, and sauté over medium heat until tender, about 5-7 minutes.

Cook the Green Beans

Plate the fried chicken with a generous serving of mashed potatoes and gravy, alongside the skillet green beans.

boneless chicken breasts

all-purpose flour

buttermilk

salt

black pepper

paprika

vegetable oil

potatoes

butter

milk

green beans

garlic powder

onion powder

Season the chicken breasts with salt, black pepper, and paprika. Let them sit for about 15 minutes.

In a bowl, combine the flour with a pinch of salt and pepper. In another bowl, pour the buttermilk. Dip each chicken breast in the buttermilk, then coat in the flour mixture, pressing down to ensure a good coating.

Batter the Chicken

In a large frying pan, heat the vegetable oil over medium-high heat. Once hot, carefully add the battered chicken breasts. Fry for about 5-7 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.

In the same pan, crack the eggs and cook them to your liking (sunny-side up, over-easy, etc.). Season with salt and pepper.

Toast the bread slices in a toaster or on a pan until golden brown.

Prepare the Toast

Plate the fried chicken, top with chicken gravy, serve the eggs beside it, and add the toast on the side.

eggs

toast (bread of choice)

Dice the corned beef, potatoes, onion, and bell pepper into small cubes. Boil the potatoes until fork-tender and drain.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat. Add the onions and bell peppers, sauté until they are soft and fragrant, about 3-4 minutes.

Cook the Hash

Stir in the cooked potatoes and corned beef. Season with salt and black pepper. Press down with a spatula and let it cook undisturbed for about 5 minutes to get a crispy bottom.

Add Corned Beef and Potatoes

Carefully flip the hash and cook for an additional 5 minutes until crispy and golden brown.

Flip the Hash

In a separate pan, cook the eggs to your liking (fried, scrambled, poached, etc.).

Serve the crispy corned beef hash topped with the eggs, drizzled with green chili sauce, and accompanied by your choice of bread.

corned beef

onion

bell pepper

olive oil

green chili sauce

bread of choice

Preheat your oven to 450°F (230°C). In a large bowl, combine the flour, baking powder, baking soda, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined. Turn the dough onto a floured surface and knead gently. Pat or roll out to about 1-inch thick. Cut into rounds and place on a baking sheet. Bake for 12-15 minutes or until golden brown.

Make the Biscuits

In a skillet over medium heat, cook the breakfast sausage until browned. Remove the sausage and drain excess fat, leaving about 2 tablespoons in the skillet. Stir in the flour and cook for about 1 minute. Gradually whisk in the milk and heavy cream. Bring to a simmer and let it thicken for about 3-5 minutes. Stir in the sausage and season with salt, black pepper, and red pepper flakes.

Prepare the Gravy

Split the biscuits in half and ladle the sausage gravy generously over the top. Enjoy warm!

All-purpose flour

Baking powder

Baking soda

Unsalted butter

Buttermilk

In a medium pot, boil diced potatoes until tender, about 10 minutes. Drain and set aside.

Cook the Potatoes

In a skillet over medium heat, cook the Doo-Dah chorizo until browned and fully cooked, about 5-7 minutes. Remove from heat and set aside.

Cook the Chorizo

In a bowl, whisk together the eggs and season with salt and pepper. In the same skillet used for the chorizo, scramble the eggs until fully cooked, about 3-5 minutes.

Scramble the Eggs

Lay a flour tortilla flat. In the center, layer the cooked chorizo, scrambled eggs, potatoes, and half of the shredded cheddar cheese. Roll the tortilla tightly around the filling.

Assemble the Burritos

Using store-bought or homemade green chili sauce, heat it in a small saucepan over low heat until warm.

Prepare the Green Chili Sauce

Place the rolled burritos in a baking dish. Pour the warm green chili sauce over the burritos and top with remaining cheddar cheese.

Smother the Burritos

Preheat the oven to 350°F (175°C). Bake the smothered burritos for 15-20 minutes, or until the cheese is melted and bubbly.

Bake

Doo-Dah chorizo

scrambled eggs

diced potatoes

cheddar cheese, shredded

flour tortillas

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Prepare the Bacon

In a bowl, combine the maple syrup, black pepper, garlic powder, and red pepper flakes. Stir until well mixed.

Mix the Maple Glaze

Arrange the bacon strips on the prepared baking sheet in a single layer. Brush the maple glaze generously over each strip of bacon.

Coat the Bacon

Bake in the preheated oven for 15-20 minutes, or until the bacon is crispy and caramelized. Keep an eye on it to prevent burning.

Once done, remove from the oven and let the bacon cool on a wire rack for a few minutes before serving.