Henderson's Breakfast Recipe

Cook bacon or sausage links

Choose bacon or sausage links. For bacon: place strips in a cold skillet in a single layer, turn heat to medium, cook 8–10 minutes, flipping occasionally, until crisp to desired doneness; transfer to paper towel-lined plate. For sausage links: heat 1 tablespoon vegetable oil in a skillet over medium heat, add links, cook 10–12 minutes turning often so they brown evenly and reach an internal temperature of 160°F (71°C). Keep warm.

Cook eggs

When proteins are nearly finished, melt 1 tablespoon butter in a nonstick skillet over medium-low. Crack two eggs into the skillet. For sunny-side-up: cover skillet and cook 3–4 minutes until whites set but yolks still runny. For over-easy: cook 2–3 minutes until whites set, gently flip and cook 20–30 seconds. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove to plate and keep warm.

Prepare potatoes: rinse diced potatoes and pat dry. Parboil (optional for faster cook): place potatoes in salted boiling water 4 minutes, drain and dry. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add potatoes in a single layer and do not stir for 3–4 minutes to develop a crust. Add diced onion and green pepper; season with 3/4 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon smoked paprika. Continue to cook, stirring occasionally, 8–10 minutes until golden brown and tender. Taste and adjust seasoning. Keep warm while finishing eggs and other components.

Make quick biscuits

Preheat oven to 425°F (220°C). In a bowl combine 1 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt. Cut in 3 tablespoons cold cubed butter with a pastry cutter or fork until mixture resembles coarse crumbs. Stir in 1/2 cup milk until just combined (do not overwork). Turn dough out onto a lightly floured surface, pat to 1-inch thickness, and cut two biscuits (about 2-inch diameter). Place on a baking sheet and bake 10–12 minutes until risen and golden. Split and keep warm.

Make sausage gravy

While biscuits bake, heat a skillet over medium heat and add the 6 oz ground breakfast sausage. Brown and crumble until fully cooked and fat renders, about 6–8 minutes. Sprinkle 2 tablespoons flour over the sausage and stir to coat; cook 1 minute to remove raw flour taste. Gradually stir in 1 1/2 cups whole milk, scraping up browned bits, and bring to a gentle simmer. Cook until thickened, 3–5 minutes. Season with 1 teaspoon coarse black pepper and salt to taste (start with 1/4 teaspoon). If gravy gets too thick, thin with a tablespoon or two of milk. Spoon gravy over warm split biscuits.

Toast bread

Toast two slices of bread until golden. Spread 1 tablespoon butter over both slices and keep warm.

Cook quick grits

Bring 1 cup water and 1/4 teaspoon salt to a boil in a small saucepan. Slowly whisk in 1/2 cup quick-cooking grits. Reduce heat to low and simmer, stirring, for 3–5 minutes until thickened. Stir in 1/4 cup milk and 1 tablespoon butter, adjust salt to taste. Keep warm.

Plate components: Arrange home fries (about 1 cup) on the plate. Place the cooked eggs beside the potatoes. Add either 3 bacon strips or 3 sausage links. If choosing biscuits & gravy: place one split biscuit and ladle sausage gravy over top. If choosing toast & grits: place two buttered toast slices and a 1/2-cup portion of grits. Garnish eggs or potatoes with a pinch of black pepper if desired. Serve immediately.

Notes: This recipe yields a single diner portion — scale quantities by number of servings. Keep timing in mind: start the home fries first, bake biscuits while potatoes finish, and cook eggs last so they are hot and fresh.