Daily's Bacon or Sausage

Side Scrambled Eggs

Avocado

Side Seasoned Breakfast Potatoes

Ham or Turkey

Scrambled Eggs, Sausage Patty, Provolone, Garlic Aioli, Pesto, Tomato, Arugula. Served on a Croissant.

Sausage Croissant

Hoagie or gluten-free toast. Served with your choice of seasonal jam, butter, avocado, and/or Amaltheia goat cheese.

Seasonal Toast

Sautéed tofu, avocado, tomatoes, roasted red peppers, green onion, spinach, seasoned breakfast potatoes and vegan aioli. Served in a grilled tortilla wrap.

Vegan Burrito

Scrambled eggs, Daily's bacon, Amaltheia goat cheese, spinach, avocado, tomatoes, and garlic-herb aioli. Served on choice of croissant or whole wheat bread.

Market BLT

Vegan Bacon, Tofu, Smoked Cashew Sriracha Butter, Vegan Chipotle Aioli, Avocado, Tomato, and Spinach. Served on Le Petit whole wheat bread.

VLT Breakfast Sando

Chipotle aioli, Boar's Head ham, Daily's bacon, Vermont cheddar, scrambled eggs, fresh jalapenos, and arugula. Served on choice of croissant or Le Petit whole wheat.

Spicy Pig

Nutritious oats, sweetened with maple syrup and flavored with cinnamon and vanilla. Served with Apple Compote and Candied Pecans and a Side of Maple Syrup or Heavy Cream.

Baked Oatmeal

Scrambled eggs, ham –or– Daily's bacon, shredded monterey jack and cheddar, spinach, garlic-herb aioli and date preserve. Served on choice of croissant or whole wheat bread.

Fruity Pig

Scrambled eggs, shredded monterey jack and cheddar, spinach, tomatoes, roasted red peppers, green onions, seasoned breakfast potatoes and chipotle aioli. Served in a grilled tortilla wrap.

Veggie Burrito

Scrambled eggs, Daily's bacon, shredded monterey jack and cheddar, tomatoes, roasted red peppers, green onions, seasoned breakfast potatoes and chipotle aioli. Served over a bed of baby spinach.

Burrito Bowl

Scrambled eggs, Daily's bacon, shredded monterey jack and cheddar, seasoned breakfast potatoes and chipotle aioli. Served in a grilled tortilla wrap.

Breakfast Burrito

Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with foil for easier cleanup and place a wire rack on top if you have one. Arrange the 8 slices of thick-cut bacon in a single layer on the rack or directly on the foil without overlapping. Put the sheet on the middle oven rack and bake for 15–22 minutes, depending on how crispy you like it (about 15–17 minutes for chewy, 20–22 minutes for crispy). Check at 12–15 minutes to avoid burning. When done, transfer bacon to a plate lined with paper towels to drain and rest 2–3 minutes.

If using bacon - oven method (recommended)

Place a large skillet over medium heat. Lay the 8 slices of bacon in the skillet without overlapping. Cook 4–6 minutes on the first side until edges start to brown, then flip and cook 3–5 minutes more until desired crispness. Adjust heat down if bacon is browning too quickly. Transfer to paper towels to drain and rest 2–3 minutes.

If using bacon - stovetop method

Preheat the oven to 400°F (205°C). Place 8 breakfast sausage links on a rimmed baking sheet lined with foil or parchment, spaced evenly. Bake 18–22 minutes, turning once halfway through, until internal temperature reaches 160°F (71°C) and the exterior is browned. Remove from oven and let rest 2–3 minutes.

If using sausage links - oven method

Heat a skillet over medium heat and add the 8 sausage links. Cook for 12–16 minutes, turning frequently so all sides brown evenly and the internal temperature reaches 160°F (71°C). If sausages begin to brown too fast, reduce heat to medium-low and cover for a couple minutes to finish cooking through. Remove and rest 2–3 minutes.

If using sausage links - stovetop method

If serving with buttered toast or a side, spread 1–2 tbs softened butter on toast while hot so it melts.

If you like sweet-savory, drizzle about 1–2 tsp maple syrup over the cooked bacon or serve syrup on the side for dipping sausage.

Offer hot sauce on the side (about 1 tsp per serving) for guests who prefer a spicy kick.

Plate 2 slices of bacon or 2 sausage links per person (recipe amounts yield 4 servings). Serve immediately while hot.

thick-cut bacon

or breakfast sausage links (pork)

butter

maple syrup

hot sauce

Crack the 4 large eggs into a medium mixing bowl. Add 2 tbsp whole milk, 1 tsp salt, and 1/4 tsp freshly ground black pepper.

Crack and season

Whisk vigorously with a fork or whisk until the mixture is uniformly colored and slightly frothy (about 20–30 seconds). This incorporates air for fluffier eggs.

Whisk

Place a nonstick skillet or well-seasoned cast-iron pan over medium-low heat. Add 1 tbsp unsalted butter and 1/2 tsp olive oil. Allow the butter to melt and foam but not brown, about 30–45 seconds. The oil helps prevent the butter from burning and promotes even cooking.

Heat pan

Pour the whisked egg mixture into the pan. Let it sit undisturbed for 10–15 seconds so the edges begin to set.

Add eggs

Using a silicone spatula, gently stir from the edge toward the center, creating soft curds. Continue moving the eggs around the pan every 10–15 seconds, scraping the bottom and folding cooked portions over the still-runny egg, until mostly set but slightly glossy and creamy — about 2 to 3 minutes total depending on heat and pan size.

Scrape and fold

Remove the pan from the heat when the eggs are slightly underdone; the residual heat will finish cooking them to a tender texture in 30–60 seconds. Taste and adjust seasoning, adding a small pinch of salt or pepper if needed.

Finish off

Transfer the scrambled eggs to a warm plate. Sprinkle with 1 tbsp chopped fresh chives if using. Serve immediately as a side for breakfast.

Garnish and serve

large eggs

whole milk

salt

freshly ground black pepper

unsalted butter

olive oil

chopped fresh chives (optional)

Slice the avocado lengthwise around the pit. Twist halves to separate, remove pit carefully with a spoon or by gently tapping and twisting. Use a spoon to scoop flesh from one half into a bowl and leave the other half intact if you plan to serve in the shell.

Halve and pit avocado

Add the juice of half a lemon or lime to the avocado flesh to prevent browning and brighten flavor. Mash with a fork until mostly smooth with a few small chunks for texture. Stir in 1/8 tsp black pepper and 1/8–1/4 tsp sea salt (adjust to taste).

Mash avocado

Halve the cherry tomatoes and roughly chop the cilantro or parsley. Toss them into the mashed avocado or reserve to scatter on top after assembling, depending on desired appearance.

Prepare tomatoes and herbs

Drizzle the bread slice lightly with 1 tsp olive oil (or brush), then toast in a toaster or on a skillet over medium heat until golden and crisp, about 2–4 minutes per side on a skillet or 2 minutes in a toaster. Keep warm.

Toast bread

Heat a small nonstick skillet over medium heat and add a light spray or 1/2 tsp oil if needed. Crack the egg into the skillet and cook until the white is set but yolk remains runny (about 2–3 minutes) for sunny-side up; cover with a lid for 30–45 seconds to set the top slightly. For over-easy, cook 2 minutes then flip and cook 20–30 seconds more.

Fried egg (recommended)

Bring a shallow pot of water to a gentle simmer with a splash of vinegar. Crack the egg into a small cup, swirl the water to create a vortex, and slip the egg in. Poach 3–4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towel.

Poached egg (alternate)

Bring water to a boil, gently lower the egg in, and cook 6–7 minutes for a jammy yolk. Transfer to an ice bath for 1 minute, peel, and halve.

Soft-boiled egg (alternate)

Spread the mashed avocado evenly over the toasted bread (or fill the halved avocado shell with the mash if serving without toast). If you reserved halved cherry tomatoes and herbs, scatter them on top now.

Place the cooked egg on top of the avocado toast (or on the side if serving avocado in shell). Sprinkle with remaining 1/8 tsp sea salt, 1/4 tsp red pepper flakes, and 1/2 tsp everything bagel seasoning if using. Finish with a small drizzle of olive oil and a few extra turns of black pepper.

Serve immediately while toast is crisp and egg is warm. Mix the yolk into the avocado toast when eating for a rich, creamy texture.

ripe avocado

large egg

lemon or lime

cherry tomatoes

fresh cilantro or parsley

whole grain or sourdough bread

extra-virgin olive oil

sea salt

black pepper

red pepper flakes

everything bagel seasoning (optional)

Peel the potatoes (optional: leave skin on for more texture). Cut into 1/2-inch cubes for even cooking.

Peel and cut

Place the cut potatoes in a medium saucepan and add enough water to barely cover (about 1 to 1 1/4 cups for 1.25 lb in a small pot). Bring to a gentle boil over medium-high heat and cook until just tender at the edges but still holding shape, about 6–8 minutes.

Parboil

Drain the potatoes into a colander and immediately plunge them into the ice bath (2 cups ice water) for 2 minutes to stop cooking. Drain well and let sit in the colander to remove excess moisture for 5 minutes; gently pat dry with a paper towel if needed.

Shock and drain

In a large nonstick or cast-iron skillet over medium-high heat, add 2 tablespoons olive oil and 1 tablespoon butter. Heat until the oil shimmers and the butter foams but does not brown, about 1–2 minutes.

Heat fat

Add the diced onion to the skillet and cook, stirring occasionally, until softened and beginning to brown, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Sauté onion and garlic

Add the drained, dried potato cubes in a single layer. Let them sit undisturbed for 2–3 minutes so the underside browns, then toss or flip sections to promote even browning. Continue cooking, turning every 2–3 minutes, until golden brown and crisp on most sides, about 8–10 minutes total.

Crisp the potatoes

Sprinkle the smoked paprika, dried oregano, black pepper, kosher salt, and red pepper flakes (if using) evenly over the potatoes. Toss to coat and cook another 1–2 minutes to bloom the spices and finish crisping the potatoes.

Season

Taste and adjust seasoning. Remove skillet from heat and stir in the chopped parsley, chives (if using), and lemon juice (if using) to brighten the flavors. Transfer to a serving dish and serve hot as a breakfast side.

russet potatoes (medium)

water

ice (for ice bath)

yellow onion (small), finely diced

garlic cloves, minced

smoked paprika

dried oregano

ground black pepper

kosher salt

red pepper flakes (optional)

fresh parsley, chopped

fresh chives, thinly sliced (optional)

lemon juice (optional, for brightness)

Preheat oven to 350°F (175°C) if you want to keep cooked sandwiches warm or to finish an egg-bake. Lightly grease a 9x9-inch baking dish or line a sheet tray with parchment if making open-faced breakfast toasts.

Preheat and prep pan

If using ham or turkey slices thicker than deli style, cut into roughly 1/2-inch strips or bite-size pieces so they heat evenly. Measure and dice onion, bell pepper, and slice scallions. Grate cheese if not pre-shredded.

Place a nonstick skillet over medium heat and add 1 tablespoon butter. When butter is melted and shimmering, add the diced onion and red bell pepper. Sauté, stirring occasionally, until softened and translucent, about 4–5 minutes.

Sauté vegetables

Push the vegetables to one side of the pan, add the remaining 1 tablespoon butter, then add the ham or turkey pieces in a single layer. Cook for 2–3 minutes without moving too much to get a little browning, then stir together with the vegetables. Cook another 1 minute to heat through. Season with 1/4 tsp salt and a pinch of black pepper.

Warm ham or turkey

In a medium bowl, crack the 6 eggs and add 1 cup milk, remaining 3/4 tsp salt, 1/2 tsp black pepper, and paprika if using. Whisk until thoroughly combined and slightly frothy.

Whisk eggs

Reduce heat under the skillet to medium-low. Pour the egg mixture over the ham and vegetables, stirring gently to distribute ingredients. Cook, stirring occasionally, until eggs are mostly set but still slightly glossy, about 3–5 minutes. Sprinkle the shredded cheddar cheese over the eggs, cover the pan for 1 minute to melt the cheese, then remove from heat. Stir in sliced scallions.

Combine and cook

If using the oven, transfer the sautéed ham/veggie mixture to the prepared baking dish, pour the whisked eggs over, top with cheese, and bake at 350°F (175°C) for 12–15 minutes or until set in the center. Remove and let rest 3 minutes before serving.

For baked option (egg casserole or to keep warm)

Toast your bread, English muffins, or warm tortillas. Divide the ham/turkey and egg mixture among 6 servings, spooning onto toast or into tortillas for sandwiches. Add hot sauce or mustard to taste if desired.

Garnish with extra sliced scallions or a sprinkle of paprika. Serve immediately.

sliced cooked ham or roasted turkey breast

shredded cheddar cheese

yellow onion, small dice

red bell pepper, small dice (optional)

scallions, thinly sliced

paprika (optional)

toast, English muffins or tortillas

hot sauce or mustard (optional)

Place the 12 oz ground pork sausage in a bowl. Add 1 tsp kosher salt and 1 tsp freshly ground black pepper. Mix gently to combine without overworking. Divide into two equal portions and shape each portion into a round patty about 3-4" wide and 1/2" thick.

Form patties

Heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium heat. When shimmering, add the patties and cook 3–4 minutes per side, until deeply browned and cooked through (internal temperature 160°F / 71°C). Transfer to a plate and tent with foil to keep warm.

Cook patties

Crack 4 large eggs into a bowl. Add 2 tablespoons milk or half-and-half, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until combined and slightly frothy.

In a clean nonstick skillet over medium-low heat, melt 1 tablespoon unsalted butter. Pour in the egg mixture. Allow eggs to sit undisturbed for 10–15 seconds, then with a silicone spatula gently push eggs from the edges toward the center, forming large soft curds. Continue folding and gently stirring for 1.5–3 minutes until eggs are mostly set but still slightly glossy. Remove from heat — residual heat will finish them. Season to taste with a small pinch of extra salt or pepper if needed.

Cook eggs

In a small bowl combine 3 tablespoons mayonnaise, 1 teaspoon minced garlic, 1 teaspoon fresh lemon juice, and 1 teaspoon olive oil. Whisk until smooth. Taste and adjust with a pinch of salt and pepper. Refrigerate until assembly if not using immediately.

Preheat oven to 350°F (175°C) or use a toaster oven. Split 2 butter croissants horizontally. Place croissant bottoms and tops cut-side up on a baking sheet. Bake 4–6 minutes until warmed and slightly crisp — or toast to preference.

Toast croissants

Return the cooked sausage patties to the warm skillet over low heat for about 30 seconds. Place a provolone slice on each patty and cover the pan briefly (30–45 seconds) to melt the cheese slightly.

Melt cheese on patty

Spread about 1 tablespoon garlic aioli onto the cut side of each croissant top. Spread 1 tablespoon basil pesto on each croissant bottom. Place a handful (about 1/2 cup) of arugula on each bottom, top with 2–3 slices tomato, then add the pesto-bottom arugula layer. Place a cheesy sausage patty on top of the tomato, and spoon half of the scrambled eggs (about 1/2 of the cooked eggs) over each patty. Close with the aioli-spread croissant top.

Assemble sandwiches

Serve immediately while warm. Optionally serve with extra pesto or aioli on the side and a lemon wedge for the arugula if desired.

Serve

butter croissants (large, split)

provolone cheese slices

tomato (ripe, medium, sliced 1/4")

arugula (washed, dried)

ground pork sausage (sweet or breakfast sausage)

black pepper (freshly ground)

olive oil (for cooking)

milk or half-and-half

mayonnaise

garlic (minced)

lemon juice (fresh)

basil pesto

Preheat a toaster, oven broiler or a skillet. If using a toaster or oven: toast the hoagie roll (or gluten-free slices) until golden and slightly crisp at the edges, about 2–4 minutes depending on appliance. If using a skillet: heat over medium, butter the cut sides lightly (½ tbs reserved from butter) and toast cut side down 2–3 minutes until golden-brown.

Remove toasted bread from heat and set on a plate, cut-side up. If you prefer warm, close the roll and keep wrapped loosely in foil for up to 3 minutes.

Spread 1 tbs softened butter evenly over the warm, toasted surface. On one half (or one side of the hoagie), spread 2 tbs seasonal jam in an even layer, leaving a small border at the edge.

Butter and jam

If using avocado: mash the half avocado lightly with a fork on a small plate and season with a squeeze (about ¼ wedge) of lemon juice and a light pinch of salt (from the finishes). Spread the mashed avocado on the opposite side of the toast from the jam, or dollop in the center if using an open-face presentation.

If using Amaltheia goat cheese: use a knife to loosen and spread 2 tbs goat cheese either on top of the buttered side or in a stripe alongside the jam and avocado. For a creamier finish, warm the goat cheese briefly (5–8 seconds) in a microwave-safe bowl to make it easier to spread, if desired.

Goat cheese

Drizzle optional ½ tsp extra-virgin olive oil lightly over the assembled toast, focusing on the goat cheese or avocado areas.

Sprinkle ¼ tsp flaky sea salt over the avocado or goat cheese, and grind about 1 tsp black pepper to taste over the avocado. Scatter 1 tbs microgreens or chopped fresh herbs on top for brightness.

If serving as an open-faced toast, serve immediately. If assembling as a sandwich/hoagie, close the roll, cut to desired portions, and serve while still slightly warm.

hoagie roll (sliced lengthwise) or gluten-free bread

unsalted butter, softened

seasonal jam (berry, stone fruit, or citrus), room temperature

ripe avocado (peeled, pitted)

Amaltheia goat cheese (soft)

sea salt or flaky salt

microgreens or chopped fresh herbs (basil, chives, or parsley)

lemon wedge

If not already diced, wash and dice potatoes into roughly 1/2-inch cubes. Pat dry with a towel to remove excess moisture.

Prep potatoes

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1.5 tbs olive oil and let warm until shimmering.

Add diced potatoes in a single layer (work in two batches if needed). Cook without stirring for 3–4 minutes to develop a crust, then stir or flip pieces and continue cooking 8–10 minutes, stirring occasionally, until golden and tender.

During the last 3 minutes, sprinkle smoked paprika, ground cumin, garlic powder, kosher salt, and black pepper over the potatoes and toss to coat. Adjust seasoning to taste. Remove from pan and keep warm.

If not already pressed, drain tofu and press between clean towels with a weight for 10–15 minutes to remove excess water. Cut into 1/2-inch cubes.

Press and cube tofu

In a bowl, combine 1 tbs olive oil, soy sauce (or tamari), nutritional yeast, ground turmeric, and minced garlic. Toss tofu cubes gently to coat.

Heat a clean skillet over medium-high heat. Add the marinated tofu in a single layer and cook 3–4 minutes without moving to brown, then turn cubes and brown on other sides for another 3–4 minutes until crisp and golden. Remove from heat and set aside.

In a small bowl, whisk together vegan mayonnaise, lemon juice, maple syrup, minced garlic, smoked paprika, and salt until smooth. Taste and adjust salt, lemon, or maple syrup to balance acidity and sweetness. Refrigerate until assembly.

Slice avocado in half, remove pit, and slice or mash to desired texture. Quarter the lime for serving.

Daily's Bacon Or Sausage