Breakfast

INGREDIENTS 1 tablespoon brown sugar 2 teaspoons dried sage 2 teaspoons salt 1 teaspoon ground black pepper ¼ teaspoon dried marjoram ⅛ teaspoon crushed red pepper flakes 1 pinch ground cloves 2 pounds ground pork INSTRUCTIONS Mix together brown sugar, sage, salt, black pepper, marjoram, red pepper flakes, and cloves in a small bowl until well combined. Place pork in a large bowl. Add spice mixture and mix with your hands until well combined. Form mixture into 6 patties. Heat a large skillet over medium-high heat. Add patties and sauté until browned and crispy, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees.

INGREDIENTS 1 ¼ to 1 ½ cups of gluten-free all-purpose flour 3 teaspoons baking powder ½ teaspoon salt 1 tablespoon sugar 1 ¼ cups milk 1 egg 3 tablespoons butter, melted INSTRUCTIONS In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the middle and pour in the milk, egg and melted butter; mix with a fork or whisk until smooth. Wait 5 minutes for the gluten-free flour to absorb the liquid and set. Check the batter consistency or cook one test pancake. If needed, add 1 to 2 tablespoons of additional gluten-free flour until you have a thick batter consistency. Heat a griddle or a large non-stick pan over medium-high heat. Once hot, grease the griddle or pan with butter or oil. Pour or scoop 1/4 cup of batter for each pancake. Cook them for about 2 minutes, making sure to wait until bubbles form and edges are defined before flipping them over. Cook them for one more minute on the other side. Remove them from the hot surface onto a plate and repeat the process with the remaining pancake batter.

INGREDIENTS 3 cups cooked brown rice 2 cups unsweetened almond milk (or whole milk) 1 cinnamon stick 1/8 to 1/4 teaspoon ground cloves, to taste 1 cup dates, pitted and chopped 1 tart apple (such as Granny Smith), cored and chopped 1/4 cup raisins Salt to taste 1/4 cup slivered almonds, toasted 1 tbsp sugar or to taste (or none) INSTRUCTIONS Combine the rice, almond milk, cinnamon stick, cloves, and dates in a medium saucepan and cook over medium-low heat for 12 minutes, or until the mixture thickens. Add the apple, raisins, and salt. Remove the cinnamon stick before serving, and serve garnished with the toasted almonds.

INGREDIENTS 12 eggs 2 Tablespoons milk 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 12 slices cooked bacon, sausage patties, ham, or canadian bacon 12 English muffins 12 slices cheddar cheese , or your favorite cheese INSTRUCTIONS Preheat the oven to 325 degrees. Generously grease a 9x13 inch pan Whisk the eggs, milk, salt and pepper. (I use an electric mixer to make it easier). Pour the egg mixture into the greased pan and bake for 18-22 minutes, or just until the center is set. Don’t over-cook. Remove from oven and allow to cool before cutting into 12 squares. Top each English muffin half with egg, cheese, meat, and the other half of the muffin. If you are consuming right away, heat the sandwiches at 350 degrees for about 5 minutes or until the cheese melts. To Freeze: ...

INGREDIENTS 1/2 c. steel cut oats 1/2 c. quinoa (rinsed) 4 cups water 1 tsp cinnamon 1/4 tsp cardamom (optional) 1/2 tsp salt (optional) INSTRUCTIONS Bring this to a boil. Remove from heat. Put on the lid. Let sit overnight. Makes 4-5 servings.

INGREDIENTS 2 cups Bisquick 1 lb raw sausage 1/2 cup shredded cheddar cheese 4 tbsp or so of water (so it’s not crumbly) INSTRUCTIONS Mix Make balls Bake at 350 degrees for 20 minutes

INGREDIENTS 6 large eggs 1 cup milk 1 cup all-purpose flour dash salt 1 teaspoon vanilla extract 5 Tablespoons butter INSTRUCTIONS Preheat oven to 425 degrees F. As oven preheats, put the butter in an un-greased 9x13-in. baking dish and place in oven, just until melted. Place the eggs, milk, flour, salt and vanilla in a blender; cover and process until smooth. Pour batter into baking dish, over melted butter. Bake, for 22-27 minutes or until edges are golden brown and puffy. To serve, sprinkle generously with powdered sugar and syrup.

INGREDIENTS 2 tbsp olive oil 3 large potatoes peeled and cubed 1/2 tsp salt or to taste 1/4 tsp pepper or to taste 1 small onion chopped 3/4 lb Italian sausage mild, casings removed (3 links) 1/2 red bell pepper chopped 1/2 green bell pepper chopped 3 cloves garlic minced 1/4 tsp red pepper flakes INSTRUCTIONS Add the olive oil to a large skillet and heat over medium heat. Add the cubed potatoes, season with salt and pepper and cook for 7 to 10 minutes, until they’re about half way cooked through, stirring occasionally. Add the onion and cook for another 3 minutes, stirring occasionally. Add the sausage, bell peppers, garlic and red pepper flakes to the skillet and stir. Reduce the heat, and continue cooking until potatoes are cooked through, another 10 minutes. You can also cover the skillet, this will cook the potatoes a bit faster. Taste for seasoning and adjust with salt and pepper if needed. Serve with fried eggs.

INGREDIENTS 1 pound ground pork sausage 2 tablespoons margarine 1/4 cup all-purpose flour 4 cups milk salt and pepper to taste INSTRUCTIONS In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned. Stir in the margarine until well blended, then stir in the flour until mixture is thick and pasty. Reduce heat to medium low and slowly add the milk, stirring constantly, until mixture is thick and bubbly and to desired consistency. Season with salt and pepper to taste. YIELD 4 servings ...

INGREDIENTS 12 slices day-old bread, cut into 1-inch cubes 2 (8 ounce) packages cream cheese, cut into 1 inch cubes 1 cup fresh blueberries 12 eggs, beaten 2 cups milk 1 teaspoon vanilla extract 1/3 cup maple syrup 1 cup white sugar 2 tablespoons cornstarch 1 cup water 1 cup fresh blueberries 1 tablespoon butter INSTRUCTIONS Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C). Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast YIELD 10 servings ...