Tommy’s Breakfast Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease it.

Make biscuit dough

In a medium bowl whisk together 1.5 cups flour, 1 tsp baking powder, 0.25 tsp baking soda and 0.5 tsp kosher salt. Cut 3 tbsp cold cubed butter into the flour with a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized bits.

Add buttermilk and sausage

Stir in 1/2 cup cold buttermilk and 1/4 cup crumbled cooked breakfast sausage until just combined; do not overmix. The dough should be shaggy but cohesive.

Shape and bake

Turn dough onto a lightly floured surface, gently pat to about 3/4-inch thickness. Use a 2.5-inch round cutter to stamp 2 biscuits (recipe makes 2). Place on prepared sheet, brush tops with 1 tbsp melted butter. Bake 12–15 minutes until golden brown. Keep warm.

Par-cook potatoes

Place diced potatoes in a pot, cover with cold water, add a pinch of salt and bring to a simmer. Cook 6–7 minutes until just tender but not falling apart. Drain and spread on a paper towel-lined tray to dry for a few minutes.

Sear and roast

Heat 1.5 tbsp vegetable oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering. Add the drained potatoes in single layer; let them sit undisturbed 3–4 minutes to form a crust. Stir or flip and continue cooking 6–8 minutes until most sides are golden and crisp.

Add aromatics and season

Add 1/2 cup diced onion and 1/4 cup diced red bell pepper (if using) to the skillet and cook 3–4 minutes until softened. Sprinkle 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/2 tsp kosher salt and 1/4 tsp black pepper, stirring to coat. Cook another 1–2 minutes. Stir in 1 tbsp chopped parsley, adjust seasoning to taste and keep warm.

In a cold skillet arrange 3 slices of Nueske's bacon without overlapping. Cook over medium heat 3–5 minutes per side until crisp to desired doneness. Transfer to a paper towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) if making ahead.

Whisk eggs

Crack 3 large eggs into a bowl, add 1 tbsp milk, 1/4 tsp kosher salt and 1/8 tsp black pepper. Whisk until combined and slightly frothy.

Cook eggs (scrambled)

Heat 1 tbsp unsalted butter in a nonstick skillet over medium-low. Add the eggs and let them sit for about 10–15 seconds. Using a silicone spatula, gently stir from the edges toward the center, folding eggs as they set. Continue gently stirring until soft, slightly creamy curds form, about 2–3 minutes. Remove from heat just before fully set (carryover will finish cooking). Sprinkle 1 tsp chopped chives if using and gently fold.

If adding a 6 oz filet: pat the steak dry, season both sides with salt and pepper. Heat a small skillet over high heat with 1 tsp olive oil until shimmering. Sear filet 2–3 minutes per side for medium-rare (depending on thickness). Let rest 5 minutes before slicing. Serve alongside eggs and potatoes.

Divide the breakfast potatoes onto a plate, place the scrambled eggs beside them, add Nueske's bacon slices, and a warm sausage buttermilk biscuit. If using the filet, slice and place atop or beside the potatoes. Serve immediately.