The Big Breakfast Recipe

Time40m

Serves2

Three eggs, jalapeño pork sausage, smoked bacon, home fries, roasted tomato & multi-grain toast

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Ingredients

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1
Prepare the Home Fries
Wash, peel, and dice the potatoes into small cubes. Heat a large skillet over medium heat and add a tablespoon of olive oil. Once hot, add the diced potatoes. Season with salt and pepper. Cook for about 15-20 minutes, stirring occasionally, until crispy and golden brown.
2
Cook the Sausage and Bacon
In another skillet, add the jalapeño pork sausage and sliced smoked bacon. Cook over medium heat for about 10-12 minutes until the sausage is browned and cooked through and the bacon is crispy. Remove from the skillet and let drain on paper towels.
3
Roast the Tomato
Preheat the oven to 400°F (200°C). Cut the tomato in half, drizzle it with olive oil, and season with salt and pepper. Place it on a baking sheet cut side up and roast in the oven for about 15 minutes until tender.

4
Scramble the Eggs
In a bowl, crack the three eggs and whisk them together. In a non-stick skillet over medium heat, pour the eggs and cook, stirring gently, until they are fluffy and fully cooked, about 3-5 minutes.

5
Toast the Multi-Grain Bread
While the eggs are cooking, place the slices of multi-grain bread in a toaster until golden brown.

6
Plate the Big Breakfast
On a large plate, arrange the scrambled eggs, home fries, cooked sausage, crispy bacon, and roasted tomato. Serve with the toasted multi-grain bread on the side.