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Additions And Substitutions Recipe

Name: Mama's Boy Restaurants Additions AND SUBSTITUTIONS Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: American
Ingredients: 3 count large eggs; 2 tbs whole milk; 1 tsp salt; 0.25 tsp black pepper; 1 tbs unsalted butter; 2 slices cooked bacon, crumbled; 0.25 cups shredded cheddar cheese; 3 count large eggs; 2 tbs whole milk; 1 tsp salt; 0.25 tsp black pepper; 1 tbs olive oil; 1 cups baby spinach, roughly chopped; 0.25 count small yellow onion, thinly sliced; 0.25 cups cherry tomatoes, halved; 2 tbs goat cheese, crumbled; 2 count large eggs; 1 tbs whole milk; 0.5 tsp salt; 1 tbs unsalted butter; 0.5 cups pineapple chunks; 0.5 cups strawberries, hulled and halved; 0.5 cups grapes, halved if large; 0.25 cups blueberries; 1 count russet potato, peeled and diced 1/2-inch; 0.25 count yellow onion, diced; 0.25 count red bell pepper, diced; 1 tbs olive oil; 0.5 tsp smoked paprika; 0.5 tsp salt

Inspired by Mama's Boy Restaurant

Time45m

Serves1

Bacon, Egg, and Cheese Scrambler, Spinach, Onion, Goat Cheese, and Tomato Scrambler, Scrambled Eggs, Fresh Cut Fruit, Potato Hash, Mama’s Boy Grits, Bacon, Sausage Patties, Spinach, Fruit, Goat Cheese Salad with Balsamic Vinaigrette, Overnight Oats with Fruit, Orange Juice

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Ingredients

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Bacon, Egg, and Cheese Scrambler

3 count Large eggs

2 tbs whole milk

1 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs Unsalted butter

2 slices cooked bacon, crumbled

1/4 cups shredded cheddar cheese

Spinach, Onion, Goat Cheese, and Tomato Scrambler

3 count Large eggs

2 tbs whole milk

1 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs olive oil

1 cups baby spinach, roughly chopped

1/4 count small yellow onion, thinly sliced

1/4 cups Cherry tomatoes, halved

2 tbs Goat cheese, crumbled

Scrambled Eggs (simple)

2 count Large eggs

1 tbs whole milk

1/2 tsp Celtic sea salt

1 tbs Unsalted butter

Fresh Cut Fruit

1/2 cups pineapple chunks

1/2 cups strawberries, hulled and halved

1/2 cups grapes, halved if large

1/4 cups blueberries

Potato Hash

1 count russet potato, peeled and diced 1/2-inch

1/4 count yellow onion, diced

1/4 count red bell pepper, diced

1 tbs olive oil

1/2 tsp Smoked paprika

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Mama’s Boy Grits

1/2 cups coarse stone-ground grits

2 cups water

1/4 tsp Celtic sea salt

1 tbs Unsalted butter

2 tbs sharp cheddar, grated (optional)

Proteins (Bacon & Sausage)

2 slices bacon strips

1 count pork sausage patties, raw

Spinach, Fruit, Goat Cheese Salad with Balsamic Vinaigrette

2 cups baby spinach

1/2 cups mixed fresh fruit (sliced strawberries, blueberries, grapes)

2 tbs Goat cheese, crumbled

1 tbs toasted pecans or walnuts (optional)

2 tbs extra-virgin olive oil

1 tbs Aged balsamic vinegar

1/2 tsp Dijon mustard

1/2 tsp Honey

1/8 tsp Celtic sea salt

1/8 tsp black pepper

Overnight Oats with Fruit

1/2 cups old-fashioned rolled oats

1/2 cups milk (dairy or plant)

2 tbs plain yogurt

1 tsp chia seeds

1 tsp maple syrup or honey

1/4 cups mixed berries (fresh or frozen)

Beverages

8 oz freshly squeezed orange juice

Method

Bacon, Egg, and Cheese Scrambler

Prepare eggs

In a bowl, whisk 3 large eggs with 2 tablespoons milk, 1 teaspoon salt, and 1/4 teaspoon black pepper until homogenous and slightly frothy.

Cook eggs

Heat a nonstick skillet over medium-low and add 1 tablespoon unsalted butter. When butter foams, pour in egg mixture. Let sit undisturbed 10–15 seconds, then gently stir with a silicone spatula, folding curds until creamy but still slightly moist, 1.5–2 minutes total.

Finish and assemble

When eggs are almost set, fold in 2 crumbled slices of cooked bacon and 1/4 cup shredded cheddar. Remove from heat just before fully set (carryover will finish). Serve immediately.

Spinach, Onion, Goat Cheese, and Tomato Scrambler

Sauté vegetables

Heat 1 tablespoon olive oil in a skillet over medium. Add 1/4 small thinly sliced yellow onion and sauté until softened and translucent, about 3–4 minutes. Add 1 cup chopped baby spinach and cook until wilted, about 1 minute. Add 1/4 cup halved cherry tomatoes and cook 30 seconds. Transfer vegetables to a bowl and keep warm.

Prepare eggs

In a bowl, whisk 3 large eggs with 2 tablespoons milk, 1 teaspoon salt and 1/4 teaspoon black pepper until combined.

Cook eggs and combine

Reduce heat to medium-low, add a small knob of butter or a drizzle of oil to the skillet. Pour in egg mixture, let set briefly, then stir gently to form soft curds for 1.5–2 minutes. When eggs are nearly set, return the sautéed vegetables to the pan and fold together. Sprinkle 2 tablespoons crumbled goat cheese over the top, remove from heat, and serve immediately.

Scrambled Eggs (simple)

Whisk 2 large eggs with 1 tablespoon milk and 1/2 teaspoon salt. Heat 1 tablespoon butter in a nonstick skillet over medium-low. Pour eggs in and cook, stirring gently until softly set, about 1–2 minutes. Serve hot.

Fresh Cut Fruit

Combine pineapple chunks, halved strawberries, grapes, and blueberries in a bowl. Chill briefly or serve immediately. For best presentation, toss gently and drain any excess juice.

Potato Hash

Par-cook potatoes

Bring a pot of salted water to a boil. Add the diced russet potato and par-boil for 4 minutes to slightly soften. Drain and pat dry.

Sauté

Heat 1 tablespoon olive oil in a heavy skillet over medium-high. Add the par-cooked potatoes in a single layer and cook without stirring for 3–4 minutes to brown. Stir, then add 1/4 diced yellow onion and 1/4 diced red bell pepper. Season with 1/2 teaspoon salt, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Continue to cook, stirring occasionally, until potatoes are tender and crisped, about 6–8 more minutes. Taste and adjust seasoning. Serve hot.

Mama’s Boy Grits

Bring 2 cups water and 1/4 teaspoon salt to a boil in a small saucepan. Slowly whisk in 1/2 cup stone-ground grits. Reduce heat to low and simmer, whisking frequently, until thick and creamy, about 20–25 minutes (follow package for exact time). Stir in 1 tablespoon butter and, if desired, 2 tablespoons grated sharp cheddar until smooth. Keep warm and stir occasionally.

Proteins (Bacon & Sausage)

Cook bacon

For crispy bacon, cook strips in a cold skillet over medium, turning occasionally, until evenly browned and crisp, about 8–12 minutes depending on thickness. Drain on paper towels. Alternatively bake at 400°F (200°C) on a sheet pan for 12–18 minutes.

Cook sausage patties

Heat a skillet over medium and add the raw pork sausage patty. Cook 4–5 minutes per side, or until internal temperature reaches 160°F (71°C) and juices run clear. Drain excess fat and keep warm.

Spinach, Fruit, Goat Cheese Salad with Balsamic Vinaigrette

Make dressing

In a small jar or bowl whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/8 teaspoon salt and 1/8 teaspoon black pepper until emulsified.

Assemble salad

Place 2 cups baby spinach in a bowl. Top with 1/2 cup mixed fresh fruit, 2 tablespoons crumbled goat cheese and 1 tablespoon toasted nuts if using. Drizzle with desired amount of balsamic vinaigrette and toss gently. Serve immediately.

Overnight Oats with Fruit

In a jar or container combine 1/2 cup rolled oats, 1/2 cup milk, 2 tablespoons plain yogurt, 1 teaspoon chia seeds and 1 teaspoon maple syrup. Stir in 1/4 cup mixed berries. Cover and refrigerate at least 6 hours or overnight. Stir before serving and add extra milk to loosen if needed.

Beverages

Serve 8 oz freshly squeezed orange juice chilled or over ice.

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