Traditional Breakfast Recipe

Bacon

Preheat a large skillet over medium heat. Lay 8 slices of bacon in a single layer. Cook 6–10 minutes, turning occasionally, until crisp to your preference. Transfer to a paper towel–lined plate to drain.

Ham steak

Heat a skillet over medium-high heat and add 1 tbs oil or butter. Add 8 oz ham steak and cook 3–4 minutes per side until browned and heated through.

Sausage links

Place 8 sausage links in a skillet with 1/4 cup water, cover, and simmer 8–10 minutes until cooked through, then remove cover and brown on all sides 2–3 minutes.

Chorizo

Remove chorizo from casing if necessary. Crumble into a skillet over medium heat and cook 6–8 minutes, stirring, until browned and cooked through. Drain excess fat if desired.

Carne adovada (prepared)

If using prepared carne adovada, warm in a skillet over medium heat for 6–8 minutes until heated through, stirring occasionally. If using raw, fully cook according to your recipe before serving.

If using potatoes: wash and (optionally) peel 2 medium russets. Cut into 1/4–1/2 inch sticks. Rinse in cold water and pat dry thoroughly.

Heat a large skillet over medium-high heat and add 2 tbs vegetable oil. Add diced onion (optional) and cook 2 minutes until translucent.

Add the potato sticks in a single layer (work in batches if necessary). Season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Cook 10–12 minutes, stirring occasionally, until golden and tender. Adjust seasoning to taste.

In a medium saucepan bring 4 cups water or milk to a boil with 1/2 tsp salt. Gradually whisk in 1 cup grits.

Reduce heat to low and simmer, stirring frequently, until thickened: quick grits 5–7 minutes, stone-ground 20–30 minutes (follow package if different). Stir in 2 tbs butter and 1/4 tsp black pepper. Keep warm until serving.

Biscuits (from store-bought dough)

Preheat oven per biscuit package (usually 375–425°F / 190–220°C). Arrange 8 biscuit portions on a baking sheet and bake according to package until golden, about 12–15 minutes. Keep warm.

Biscuits (from scratch - optional)

If making biscuits from mix or scratch, prepare per package or recipe using 2.5 cups biscuit mix (or 2.5 cups flour + 1 tbs baking powder + 0.5 tsp salt), 4 tbs cold butter cut into flour, and ~1 cup milk until dough forms. Pat to 1-inch thickness, cut 8 biscuits and bake at 425°F (220°C) for 12–15 minutes until risen and golden.

Sausage Gravy

In a skillet over medium heat, crumble and cook 8 oz breakfast sausage until browned and cooked through, about 6–8 minutes. If sausage releases a lot of fat, leave about 3 tbs fat in the pan (drain excess). Sprinkle 3 tbs flour over the sausage and stir for 1–2 minutes to cook the flour.

Gradually whisk in 2 cups milk, breaking up any lumps. Bring to a gentle simmer, stirring constantly, until thickened, 3–5 minutes. Season with 1 tsp salt and 1 tsp black pepper (taste and adjust). If gravy becomes too thick, thin with additional milk to desired consistency.

If adding eggs: in a nonstick skillet over medium heat, cook 4 eggs fried or scramble with a little butter or oil until done to your liking.

Assemble plates: choose one meat, portion biscuits (split top) and spoon sausage gravy over biscuits, or serve biscuits with gravy on the side. Add pantry fries or a generous scoop of grits. Add chosen meat and eggs to the plate.

Garnish with chopped parsley and offer hot sauce at the table. Serve immediately.