Cowboy Breakfast Recipes

Steps:

• Cook the Texas toast on a griddle over medium heat, using lots of butter. Set aside.
• Fry the sausage patties in a skillet over medium heat, flattening with the spatula as they cook. Set aside.
• Mix the eggs, half-and-half and some salt and pepper in a separate bowl. Pour the eggs onto the griddle in a rectangular shape. Flip to cook on both sides. Cut the rectangle of eggs into 8 squares and set aside on a plate.
• Increase the heat, then jump the jalapeno slices onto the hot griddle. Let them sizzle for a couple of minutes, chopping them with the side of the spatula as they cook. Drop on a tablespoon of butter for flavor. Cook until the jalapenos have some brown and black bits. Remove from the griddle, then set aside.
• Spread whatever sandwich spread you'd like to use onto the Texas toast. Top with a sausage patty, eggs, a slice of cheese and some jalapenos. Top with another slice of Texas toast, then wrap in foil for serving.

Steps:

• Brown meat in large pot over medium heat.
• Add frozen hash browns and stir occasionally, until potatoes are cooked (they will not turn brown).
• Break eggs into bowl and stir with fork to mix well.
• Add eggs to meat and hash brown mixture and stir until eggs are done. (Continuous stirring will also help keep everything from sticking to the bottom of the pot).
• Sprinkle shredded cheese over the mixture if desired and stir in until it melts.
• Serve hot.

Steps:

• Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, 8-10 minutes.
• Meanwhile, heat a large skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes.
• Butter a 3-quart baking dish. Arrange 6 bread slices in dish in one layer, covering bottom of pan completely and cutting slices to fit if needed. Tear remaining slice into smaller pieces to fill in any gaps.
• Using a slotted spoon, transfer sausage to baking dish, scattering over bread.
• Heat skillet over medium and add white and pale green scallion parts. Cook, stirring, until softened and just starting to take on color, about 3 minutes. Add spinach, stir to combine, and cook until warmed through, 1-2 minutes more. Top sausage with spinach mixture, then top spinach mixture with cheese.
• Whisk eggs, milk, yogurt, mustard powder, salt, pepper, and nutmeg in a large bowl. Gently pour over casserole. Cover and chill at least 4 hours or up to overnight.
• Uncover dish and transfer to a cold oven. Heat oven to 375°F and bake casserole until eggs are puffed and cheese is browned, about 40 minutes.
• Let casserole cool several minutes. Top with dark green scallion parts.
• Do Ahead
• Casserole can be assembled 1 day ahead. Tightly cover and chill.

Steps:

• Heat oven to 400°F. Spray bottom and sides of 13x9-inch pan with cooking spray or grease with shortening. In medium bowl, mix flour, cornmeal, sugar, baking powder and 1/4 teaspoon salt. In small bowl, stir together milk, oil and egg. Add egg mixture all at once to flour mixture; stir just until moistened. Spread batter in pan. Bake 10 to 13 minutes or until light golden brown.
• Meanwhile, in 10-inch nonstick skillet, cook sausage, bell pepper and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink; drain. Remove sausage from skillet; keep warm.
• In medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed.
• In same skillet, heat butter over medium heat just until butter begins to sizzle. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
• Arrange eggs over hot crust; top with sausage mixture. Sprinkle with cheese. Bake 5 to 7 minutes or until cheese is melted. Serve with salsa.