Served with 1 sausage link, 1 apple-smoked bacon strip, and 1 scrambled egg

Mickey Mouse Pancake

8 crispy, golden cheese sticks fried and served with marinara sauce

Mozzarella Cheese Sticks

Apple-smoked bacon, sausage, ham, two eggs, hashbrowns, your choice of pancakes or biscuits (homemade biscuits topped with our delicious sausage gravy)

Breakfast Sampler

Buffalo crispy chicken on a bun with lettuce, tomato, and onion

Nashville Chicken Sandwich

Ham, sausage, or apple-smoked bacon, scrambled eggs, and cheese on grilled Texas toast

Breakfast Melt Sandwich

Onions, peppers, tomatoes, spinach, mushrooms and cheddar jack cheese

Veggie Omelette (Small)

French toast filled with sweet cream cheese, topped with whipped cream. Comes with two toppings

Cinnamon Swirl Stuffed French Toast

Grilled chicken breast on a brioche bun with cheddar jack cheese, lettuce, tomato, and onions

Grilled Chicken Sandwich

Chicken tenders and hashbrowns, topped with country gravy and cheddar cheese

Chicken Tender Skillet

Apple-smoked bacon, sausage, ham, and cheddar jack cheese

Meat Lovers Omelette (Small)

In a large bowl, whisk together the flour, baking powder, sugar, and salt.

Prepare the Batter

In another bowl, beat together the milk, egg, melted butter, and vanilla extract.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; some lumps are okay.

Mix Wet and Dry Ingredients

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.

Heat the Pan

Pour about 1/4 cup of batter onto the skillet to form Mickey Mouse shapes (two smaller circles for ears and one larger circle for the head). Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

Cook the Pancakes

While pancakes are cooking, scramble the egg and cook the sausage link and bacon strip according to package instructions.

Prepare the Sides

Plate the Mickey Mouse pancake alongside the scrambled egg, sausage link, and bacon strip.

Serve

All-purpose flour

Baking powder

Sugar

Salt

Milk

Butter, melted

Vanilla extract

Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, beat the eggs. In the third dish, combine the breadcrumbs, garlic powder, salt, and black pepper.

Prepare the Station

Take each mozzarella cheese stick and coat it in the flour, shaking off the excess. Dip it into the beaten eggs, then roll it in the breadcrumb mixture, pressing gently to adhere. Repeat for all cheese sticks.

Bread the Cheese Sticks

Place the breaded cheese sticks on a baking sheet and freeze them for at least 30 minutes. This helps them maintain their shape while frying.

Chill the Sticks

In a deep pot or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the frozen cheese sticks to the hot oil in batches, making sure not to overcrowd the pan. Fry until golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.

Fry the Cheese Sticks

Serve the hot mozzarella cheese sticks with marinara sauce on the side for dipping.

Mozzarella cheese sticks

Eggs

Breadcrumbs (Panko preferred)

Garlic powder

Black pepper

Vegetable oil

Marinara sauce

In a skillet over medium heat, cook the apple-smoked bacon until crispy. Remove and set aside. In the same skillet, cook the sausage links and ham steak until browned and cooked through. Set aside.

Cook the Meats

In the same skillet, add the hashbrowns and cook until golden brown and crispy, about 5-7 minutes, flipping occasionally. Season with salt and pepper.

Prepare Hashbrowns

In a separate pan, fry the eggs to your desired doneness (sunny side up, over easy, etc.) and season with salt and pepper.

Cook the Eggs

For pancakes, mix pancake mix with milk and cook on a hot griddle with butter until golden brown on both sides. For biscuits, combine flour, baking powder, salt, butter, and milk to form a dough. Bake at 425°F (220°C) for 12-15 minutes.

Make Pancakes or Biscuits

In a saucepan, cook the sausage over medium heat until browned. Add flour and cook for 1 minute. Slowly whisk in milk and cook until thickened. Season with salt and pepper.

Prepare Sausage Gravy

On a plate, arrange the bacon, sausage, ham, eggs, hashbrowns, and pancakes or biscuits with gravy. Serve hot.

Assemble the Breakfast Sampler

Apple-smoked bacon

Sausage links

Ham steak

Hashbrowns

Pancake mix

Butter

Flour

Sausage (for gravy)

Milk (for gravy)

Pepper

In a bowl, combine buttermilk and hot sauce. Add chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Chicken

In a separate bowl, mix together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Prepare the Breading

Remove chicken from the marinade and let excess buttermilk drip off. Dredge each piece in the flour mixture, pressing firmly to ensure an even coating.

Bread the Chicken

In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add breaded chicken. Fry for 6-8 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken

On the bottom half of the burger bun, place lettuce, followed by the fried chicken, sliced tomato, and onion. Top with the other half of the bun.

Assemble the Sandwich

Serve the Nashville Chicken Sandwich hot with your choice of sides.

chicken breasts

buttermilk

hot sauce

all-purpose flour

paprika

garlic powder

onion powder

cayenne pepper

salt

black pepper

vegetable oil

burger buns

lettuce

tomato, sliced

onion, sliced

In a bowl, beat the eggs with salt and black pepper until well combined. Scramble them in a non-stick skillet over medium heat until cooked through, about 3-5 minutes.

Prepare the Eggs

In the same skillet, add the ham, sausage, or bacon slices and cook until heated through and crispy, about 3-4 minutes. Remove from skillet and set aside.

Cook the Meat

On two slices of Texas toast, layer the scrambled eggs, cooked meat, and cheddar cheese. Top with the remaining slices of Texas toast.

In the skillet, melt 1 tablespoon of butter over medium heat. Place the assembled sandwich in the skillet and grill until golden brown, about 3-4 minutes per side, adding more butter as needed.

Grill the Sandwich

Once both sides are golden and the cheese is melted, remove from skillet and cut in half. Serve warm.

Texas toast

ham, sausage, or apple-smoked bacon

eggs

cheddar cheese

butter

Chop the onion, bell pepper, tomato, and mushrooms into small pieces. Rinse the spinach and set aside.

Prepare the Vegetables

In a non-stick skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté for about 2-3 minutes until softened. Add the mushrooms and cook for another 2 minutes. Finally, add the spinach and tomato, and cook until the spinach is wilted.

Sauté the Vegetables

In a bowl, whisk together the eggs, salt, and black pepper until well combined.

Whisk the Eggs

Pour the egg mixture over the sautéed vegetables in the skillet. Cook on medium-low heat until the edges start to set, about 2-3 minutes. Sprinkle the cheddar jack cheese on top.

Cook the Omelette

Cover the skillet with a lid and let it cook for another 2-3 minutes, or until the cheese melts and the eggs are fully cooked.

Finish Cooking

Carefully slide the omelette onto a plate, fold in half, and serve hot.

Onion

Bell Pepper

Tomato

Spinach

Mushrooms

Cheddar Jack Cheese

Black Pepper

Olive Oil

In a medium bowl, blend the cream cheese, granulated sugar, vanilla extract, and cinnamon until smooth.

Prepare the Filling

Spread a generous amount of the cream cheese mixture between two slices of bread to create a sandwich. Repeat with the remaining slices.

Assemble the French Toast

In a shallow bowl, whisk together the eggs and milk until well combined.

Prepare the Egg Mixture

Carefully dip each sandwich into the egg mixture, ensuring both sides are coated.

Dip the Sandwiches

Heat a griddle or large skillet over medium heat and melt 1 tablespoon of butter. Cook each sandwich for 3-4 minutes on each side, or until golden brown. Add more butter as needed.

Cook the French Toast

Serve the stuffed French toast hot, topped with whipped cream, maple syrup, and fresh berries.

sliced bread

cream cheese

granulated sugar

vanilla extract

cinnamon

milk

whipped cream

maple syrup

fresh berries

In a bowl, mix olive oil, salt, black pepper, and garlic powder. Coat the chicken breasts with the mixture.

Prepare the Chicken

Preheat your grill to medium-high heat. Grill the chicken breasts for about 6-7 minutes on each side or until fully cooked.

Grill the Chicken

Once the chicken is cooked, place a slice of cheddar jack cheese on each breast and let it melt slightly. Toast the brioche buns on the grill for 1-2 minutes.

On the bottom half of the toasted brioche bun, place the grilled chicken with melted cheese, add lettuce, tomato slices, and onion slices. Top with the other half of the bun.

Build Your Sandwich

Chicken breast

Brioche buns

Cheddar jack cheese

Lettuce

Olive oil

In a large skillet, heat olive oil over medium heat. Season the chicken tenders with salt and black pepper. Add the chicken tenders to the skillet and cook for about 5-7 minutes per side or until they are golden brown and cooked through. Remove from the skillet and set aside.

Cook the Chicken

In the same skillet, add the frozen hashbrowns. Cook for about 5-7 minutes, stirring occasionally until they are crispy and heated through.

Prepare the Hashbrowns

While the hashbrowns are cooking, prepare the country gravy according to the package instructions using the water. Once ready, set aside.

Make the Gravy

Once the hashbrowns are cooked, reduce the heat to low. Place the chicken tenders on top of the hashbrowns, pour the gravy over everything, and sprinkle the shredded cheddar cheese on top. Cover the skillet and let it sit for a few minutes until the cheese is melted. Serve warm.

Combine and Serve

Chicken tenders

Frozen hashbrowns

Cheddar cheese, shredded

Country gravy mix

Water

Cook the apple-smoked bacon and sausage in a skillet over medium heat until crispy. Remove from heat, chop into small pieces, and set aside.

Prepare the Meats

Whisk Eggs

In the same skillet, melt the butter over medium heat. Pour in the egg mixture and cook until the edges begin to set, about 2-3 minutes.

Sprinkle the cooked bacon, sausage, ham, and cheddar jack cheese over one half of the omelette. Allow to cook for another 1-2 minutes until the cheese melts.

Add Filling

Carefully fold the omelette in half with a spatula and slide it onto a plate. Serve hot.