Breakfast

Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large bowl, combine the flour, 3 tablespoons of the sugar, baking powder, and salt. Pinch the butter into the dry mixture with your fingers or cut it in (with a pastry blender; I use this one) until it resembles coarse cornmeal. Make a well (clear area) in the center and pour in the half-and-half, then the egg. Use a fork to gently combine the egg and cream in the center, then use it to combine everything into a rough mass. Dip your hands into the bowl and knead the mixture a few times into an even mass.

On a lightly floured counter, roll the dough to roughly a 10-by-6-inch rectangle (think: a piece of paper but a little smaller). Sprinkle 1 tablespoon of the remaining sugar and 1 teaspoon of the cinnamon over half of the rectangle (it will seem like too much but trust me, these scones do not end up overly sweet), then fold it in half. Roll the dough out again into an 8-by-6-inch rectangle; sprinkle another of the remaining tablespoons of sugar and the last teaspoon of cinnamon over half, then fold in half again. Do not roll again, just pat the dough into roughly a 6-inch circle and cut with a sharp knife into 6 wedges. Evenly space the wedges on the pan, sprinkle with final tablespoon of sugar, and bake until slightly golden at the edges, 15 to 17 minutes.

Do ahead: Really, scones are better the first day, freshly baked. You can rewarm them in the oven briefly on the second, but it’s always a bit more dry. You could make them and freeze them until needed instead. You’ll probably need 4 to 5 extra minutes in the oven if baking them from frozen.

1. Preheat the oven to 300F and place a brownie tray with water into the oven. This will create a more humid environment. Grease a muffin tin.
2. Add the eggs, cottage cheese, shredded cheese, and seasoning to a food processor or blender. Blend until smooth. Be careful here not to over-blend and incorporate too much air. This can cause the egg bites to deflate.
3. Pour the egg mixture into the muffin cups. Fill up each cup about half way. If you want to add in bacon or any veg, do that now!
4. Place the muffin tin in the oven for around 35-37 minutes. You want them to be totally set.
5. Remove from oven and enjoy! For best results use a silicon muffin tin!

1. Preheat the oven to 375°F. Spray a 9 x 13-inch baking dish with vegetable oil.
2.  Line a plate with paper towels. In a large skillet, cook the sausage over medium heat until browned, about five minutes, breaking it up with a side of a spoon. Use a slotted spoon to transfer the sausage to the paper towels. If there is very little oil left behind in the pan, add some olive oil. Sauté the onion until translucent, about five minutes. Stir in the hash brown potatoes and cook until the potatoes are tender, stirring occasionally, about eight minutes. Stir in the reserved a sausage. Remove the pan from heat.
3. In a large bowl, whisk together the eggs, cream, milk, garlic powder, paprika, sage, salt, and white pepper. Whisk in the Cheddar. Stir in the sausage/hash browns mixture.
4. Pour the mixture into the prepared baking dish.
5. Bake until the top is browned and the center is set, about 45 minutes. Cover the baking dish with foil if the top begins to brown before the center is set.
6. Remove from the oven and sprinkle the chives on top before serving.
7. The casserole is best served the same day it is baked. Store leftovers in a covered container in the refrigerator for up to two days.

1. Preheat the oven to 400 degrees F.
2. In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.
3. Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.
4. Remove popovers from muffin tin and cool on a wire rack. Save in a storage container to take to the picnic.

1. In a blender, combine flour, sugar, salt, milk, eggs, and butter.
2. Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
3. Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
4. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)

1. 1.

   For the Granola: In a medium bowl, combine rolled oats, wheat germ, flax seeds (if using), and chia. Toss with a flexible spatula to combine, then stir in buttermilk and melted butter. Cover with plastic or a kitchen towel and set aside until oats are stiff and dry, about 20 minutes (the chia will look a little fuzzy, but that's normal). Stir in sugar and salt, cover, and let stand until the mixture looks loose and damp from the dissolved sugar, about 30 minutes.

2. 2.

   For the Mix-Ins: Meanwhile, adjust oven rack to middle position and preheat to 350°F. Combine pumpkin seeds, chopped almonds, and pecan pieces on a parchment-lined half-sheet pan and toast until fragrant and just beginning to brown, about 10 minutes. Transfer to a large bowl, toss with oil, then sprinkle with salt; reserve the parchment-lined half-sheet pan. Stir in dried apricots, dried cherries, and dried blueberries too.

3. 3.

   To Bake the Granola: Reduce oven temperature to 300°F. When the sugar has dissolved, scrape oats onto the parchment-lined half-sheet pan and spread into an even layer. Bake until uniformly golden brown and dry to the touch, about 100 minutes, pausing every 25 minutes or so to take the mixture from the oven to stir well with a pair of forks.

4. 4.

   When the oats are golden brown and dry to the touch, transfer to the bowl of fruit and nuts. Toss with a flexible spatula until well combined, then return to the baking sheet and spread in an even layer to cool, about 45 minutes. As soon as the granola has cooled, transfer to an airtight container and store up to 6 weeks at room temperature.

   http://www.seriouseats.com/recipes/2017/06/crispy-homemade-granola-recipe.html

Instructions

1. In a 9" x 13" buttered, glass baking dish, put 8 pieces of bread. Add pieces to cover dish entirely. Cover bread with slices of back bacon, sliced thin. Lay slices of cheddar cheese on top of bacon and then cover with slices of bread to make it like a sandwich.
2. In a bowl, beat eggs, salt and pepper. To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the sandwiches, cover and let stand in fridge overnight.
3. In morning, melt butter, pour over top. Cover with Special K or crushed Corn Flakes.
4. Bake, uncovered, 1 hour at 350 degrees F. Let sit 10 minutes before serving.