American Standard Recipe

Crack eggs into a bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk until well combined and slightly frothy.

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt and foam but not brown.

Pour eggs into the skillet. Allow eggs to set at the edges ~10–15 seconds, then gently push cooked edges toward the center with a silicone spatula, tilting pan to redistribute uncooked egg.

Continue gently folding and stirring until curds are soft, creamy, and just set (about 2–3 minutes). Remove from heat slightly before fully firmed — carryover heat will finish them.

Taste and adjust seasoning if needed. Keep warm while preparing other components.

If potatoes were prepped ahead, parboil diced potatoes 4 minutes in salted water, then drain and dry. If starting raw, proceed to the next step but allow additional cooking time.

Heat a large skillet over medium-high and add 2 tablespoons vegetable oil until shimmering.

Add diced potatoes in a single layer. Let cook undisturbed 4–5 minutes to develop a crust, then stir or flip to brown additional sides, about 6–8 minutes total.

When potatoes are about halfway done, add the diced onion and green bell pepper. Continue to cook and stir occasionally until potatoes are tender and vegetables are caramelized, about 6–8 more minutes.

Season with 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper. Toss to combine and cook 1 more minute. Keep warm.

If using a store-bought or refrigerated biscuit, bake according to package directions (typically 12–15 minutes at 375°F/190°C) until golden. If using homemade, bake per recipe until golden and cooked through.

Split biscuit and spread 1 tablespoon unsalted butter on warm halves just before plating.

Bacon: For crispy bacon, place strips in a cold skillet and cook over medium heat, turning occasionally, 8–12 minutes until browned and crisp. Drain on paper towels. Keep warm.

Schreiner's Sausage: If using smoked sausage link, slice lengthwise or into rounds and pan-fry in a skillet over medium heat 4–6 minutes per side until heated and browned. Keep warm.

Sausage Gravy: If using prepared gravy, reheat gently in a small saucepan until simmering. If making fresh, follow the Sausage Gravy section directions below.

Cook 6 oz bulk breakfast sausage in a skillet over medium heat, breaking it up, until browned and cooked through, about 6–8 minutes. Do not drain the rendered fat.

Sprinkle 2 tablespoons all-purpose flour over the cooked sausage and stir to combine. Cook 1–2 minutes to remove raw flour taste.

Gradually whisk in 1 cup whole milk, stirring constantly to prevent lumps. Bring to a gentle simmer; the mixture will thicken in 2–3 minutes.

Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. Reduce heat to low and keep warm until plating.

Warm a plate. Place the three scrambled eggs on one side.

Spoon about 1 cup (or desired portion) of liberty potatoes next to the eggs.

Place the split, buttered biscuit on the plate.

Add chosen protein: 3 slices bacon or 1 sausage link (sliced) or 3 oz sausage gravy spooned over half the biscuit and served on the side.

Serve immediately while hot. Offer ketchup, hot sauce, or extra butter/pepper at the table.