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Ingredients:

• Bagel and Toppings:
  • 2 everything bagels, sliced
  • 1/2 lb shaved ribeye steak
  • 1/2 cup cheddar cheese, shredded or sliced
  • 1 small onion, thinly sliced
  • 1 tbsp butter (for sautéing onions)
  • 1 tbsp Kinder’s steak seasoning
  • 2 large eggs
  • 2 tbsp milk
  • Salt and pepper to taste
  • 1 tbsp butter (for cooking eggs)
  • Chipotle sauce (store-bought or homemade, recipe below)

Chipotle Sauce:

• 1/2 cup mayonnaise
• 1-2 chipotle peppers in adobo sauce, finely chopped
• 1 tsp lime juice
• Salt to taste

Instructions:

1. Prepare the Chipotle Sauce:

   • In a small bowl, mix together the mayonnaise, chopped chipotle peppers, lime juice, and a pinch of salt. Adjust seasoning to taste and set aside.

2. Sauté the Onions:

   • In a skillet over medium heat, melt 1 tbsp of butter.
   • Add the thinly sliced onions and cook until they become soft and caramelized, about 10 minutes. Stir occasionally to prevent burning. Remove from skillet and set aside.

3. Cook the Shaved Ribeye:

   • In the same skillet, add the shaved ribeye steak.
   • Season with Kinder’s steak seasoning.
   • Cook over medium-high heat until the meat is browned and cooked through, about 3-5 minutes. Set aside.

4. Cook the Eggs:

   • In a bowl, whisk together the eggs, milk, salt, and pepper.
   • In another skillet, melt 1 tbsp butter over medium heat.
   • Pour in the egg mixture and cook, stirring gently, until the eggs are softly scrambled. Remove from heat and set aside.

5. Assemble the Bagels:

   • Toast the everything bagels to your desired level of crispiness.
   • Spread a generous amount of chipotle sauce on both halves of the bagels.
   • Layer the bottom half with the cooked ribeye steak, followed by the sautéed onions.
   • Add the scrambled eggs on top of the onions.
   • Sprinkle or place slices of cheddar cheese over the eggs.
   • Place the top half of the bagel over the cheese.

6. Melt the Cheese (Optional):

   • For an extra touch, you can place the assembled bagels in a preheated oven at 350°F (175°C) for a few minutes until the cheese is melted.

7. Serve:

   • Serve immediately and enjoy your steak, egg, and cheese bagel!

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Ingredients:

• 1 large flour tortilla
• 1 small flour tortilla
• 1/2 cup queso cheese
• 1 hash brown patty (or 1 cup of cooked shredded hash browns)
• 3 slices of bacon
• 2 large eggs
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or your choice)
• Salt and pepper, to taste
• 1 tablespoon butter or oil (for cooking eggs)

Instructions:

1. Cook the Bacon:

   • In a skillet over medium heat, cook the bacon until crispy. Remove and place on a paper towel-lined plate to drain. Once cooled, break into pieces.

2. Cook the Hash Brown:

   • Cook the hash brown patty according to the package instructions until golden and crispy. If using shredded hash browns, cook them in a skillet with a bit of oil until crispy. Set aside.

3. Scramble the Eggs:

   • In a bowl, whisk the eggs with a pinch of salt and pepper.
   • In a skillet over medium heat, melt the butter or add a bit of oil. Pour in the eggs and cook, stirring gently, until they are softly scrambled. Set aside.

4. Assemble the Crunchwrap:

   • Lay the large tortilla flat on a clean surface.
   • Spread the queso cheese in the center of the tortilla.
   • Place the cooked hash brown patty on top of the queso cheese.
   • Add the scrambled eggs on top of the hash brown.
   • Sprinkle the scrambled eggs with bacon pieces and shredded cheese.
   • Place the small tortilla on top of the shredded cheese.

5. Fold the Crunchwrap:

   • Fold the edges of the large tortilla up and over the filling, making pleats and working your way around the tortilla to create a hexagonal shape.

6. Cook the Crunchwrap:

   • Heat a skillet over medium heat. Place the folded side of the crunchwrap down into the skillet.
   • Cook for 2-3 minutes or until the tortilla is golden brown and crispy.
   • Carefully flip the crunchwrap and cook for another 2-3 minutes on the other side.

7. Serve:

   • Remove from the skillet and let it cool for a minute before slicing it in half.
   • Serve hot and enjoy your Breakfast Crunchwrap!

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Ingredients:

• Bagel:
  • 1 bagel, split in half
• Bacon:
  • 2 slices of bacon
• Eggs:
  • 2 large eggs
• Cheese:
  • 2 slices of cheese (cheddar, American, or your choice)
• Hash Brown:
  • 1 frozen hash brown patty
• Butter:
  • 1 tablespoon butter
• Salt and pepper: (to taste)
• Optional:
  • Hot sauce
  • Ketchup

Equipment:

• Large skillet or non-stick frying pan
• Spatula

Instructions:

1. Cook the Bacon:

   • Heat the skillet over medium heat.
   • Add the bacon slices to the pan and cook until crispy, turning as needed.
   • Once done, remove the bacon and place it on a paper towel-lined plate to drain excess grease.
   • Leave a small amount of bacon grease in the pan for cooking the hash browns.

2. Cook the Hash Brown:

   • In the same skillet, add the hash brown patty.
   • Cook for about 4-5 minutes on each side, or until golden brown and crispy. Use a spatula to flip it halfway through.
   • Once cooked, remove the hash brown from the pan and set aside.

3. Prepare the Eggs:

   • Crack the eggs into a bowl and whisk until well blended. Season with salt and pepper.

4. Cook the Eggs with the Bagel:

   • Add a bit of butter to the skillet if needed.
   • Pour the scrambled eggs into the skillet, spreading them out evenly.
   • Immediately place the bagel halves, cut side down, into the eggs. Allow the eggs to cook and set around the bagels.

5. Flip the Bagels and Eggs:

   • Once the eggs are mostly set and slightly golden on the bottom, carefully flip each bagel half with the attached eggs using a spatula.
   • Place a slice of cheese on each bagel half while the eggs finish cooking.

6. Assemble the Bagel:

   • Once the cheese starts to melt, place the hash brown patty on the bottom half of the bagel.
   • Add the two slices of bacon on top of the hash brown.
   • Cover with the top half of the bagel.

7. Serve:

   • Serve immediately while hot.
   • Add optional toppings like hot sauce or ketchup if desired.

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Ingredients:

• Tortillas:
  • 4 large flour tortillas
• Hash Browns:
  • 4 hash brown patties
• Breakfast Sausage Links:
  • 8 breakfast sausage links
• Bacon:
  • 8 slices of bacon
• Eggs:
  • 8 large eggs
• Cheese:
  • 1 cup shredded cheddar cheese (or your choice)
• Queso:
  • 1 cup salsa con queso dip
• Butter:
  • 4 tablespoons butter
• Salt and pepper: (to taste)
• Optional:
  • Salsa
  • Hot sauce
  • Chopped fresh cilantro

Equipment:

• Blackstone griddle
• Spatula
• Basting cover (optional, for melting cheese)
• Knife

Instructions:

1. Preheat the Blackstone Griddle:

   • Preheat the griddle on medium-high heat (around 375-400°F).

2. Cook the Hash Brown Patties:

   • Place the hash brown patties on the griddle.
   • Cook for about 4-5 minutes on each side, or until golden brown and crispy. Use a spatula to flip them halfway through. Once cooked, move them to a cooler part of the griddle to keep warm.

3. Cook the Sausage Links:

   • Place the sausage links on the griddle.
   • Cook for about 5-6 minutes, turning frequently, until they are browned and cooked through. Move them to the side to keep warm.

4. Cook the Bacon:

   • Lay the bacon slices flat on the griddle.
   • Cook until crispy, turning as needed. Once done, move the bacon to the side to keep warm.

5. Scramble the Eggs:

   • Clear a space on the griddle and add a bit of butter.
   • Crack the eggs into a bowl and whisk them until well blended. Pour the eggs onto the griddle.
   • Cook, stirring occasionally with a spatula, until the eggs begin to set.
   • Sprinkle the shredded cheese over the eggs.
   • Continue cooking and stirring until the eggs are fully cooked and the cheese is melted. Season with salt and pepper to taste.

6. Warm the Tortillas:

   • Spread a thin layer of butter on the griddle.
   • Place the tortillas on the griddle and warm them for about 30 seconds on each side, until they are soft and pliable.

7. Assemble the Breakfast Tacos:

   • Place a hash brown patty in the center of each tortilla.
   • Cut the sausage links in half and place 2 halves on each tortilla.
   • Add 2 slices of bacon on top.
   • Spoon the cheesy scrambled eggs over the bacon.
   • Drizzle con queso dip over the top.

8. Toast the Assembled Tacos:

   • Fold the tortillas over the filling to form tacos.
   • Place the assembled tacos back on the griddle.
   • Toast each side for about 1-2 minutes, or until the tortillas are golden and slightly crispy. Use a spatula to press down gently to ensure even toasting.

9. Serve:

   • Serve immediately while hot. Add optional toppings like salsa, hot sauce, or chopped fresh cilantro if desired.

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Ingredients:

• Biscuits:
  • 1 can of refrigerated biscuit dough (8 biscuits)
• Sausage:
  • 8 sausage patties
• Eggs:
  • 8 large eggs
• Cheese:
  • 8 slices of cheese (cheddar, American, or your choice)
• Butter or oil (for greasing the griddle)
• Salt and pepper (to taste)
• Optional:
  • Hot sauce
  • Ketchup

Equipment:

• Blackstone griddle
• Spatula
• Basting cover (optional, for melting cheese)
• Knife

Instructions:

1. Preheat the Blackstone Griddle:

   • Preheat the griddle on medium-high heat (around 375-400°F).

2. Cook the Biscuits:

   • Lightly grease the griddle with butter or oil.
   • Place the biscuits on the griddle, spacing them out evenly.
   • Cook for about 3-4 minutes on each side, or until golden brown and cooked through. Use a spatula to flip them halfway through. If they are browning too quickly, reduce the heat slightly.

3. Cook the Sausage Patties:

   • While the biscuits are cooking, place the sausage patties on another part of the griddle.
   • Cook for about 3-4 minutes on each side, or until they are browned and cooked through. Use a spatula to press down occasionally to ensure even cooking.

4. Fry the Eggs:

   • Once the biscuits and sausages are done, clear a space on the griddle and add a bit more butter or oil.
   • Crack the eggs directly onto the griddle. Season with salt and pepper.
   • Cook until the whites are set. For sunny side up, cook without flipping. For over easy or over hard, gently flip the eggs and cook for an additional minute.
   • After flipping the eggs, immediately place a slice of cheese on top of each egg to allow it to melt slightly while the egg finishes cooking.

5. Assemble the Biscuits:

   • Carefully slice each biscuit in half using a knife.
   • Place a sausage patty on the bottom half of each biscuit.
   • Place the cheese-topped egg on top of the sausage patty.
   • Cover with the top half of the biscuit.

6. Melt the Cheese (optional):

   • If you want the cheese to be extra melty, place the assembled biscuits back on the griddle and cover with a basting cover for about a minute or until the cheese melts.

7. Serve:

   • Serve immediately while hot. Add optional toppings like hot sauce or ketchup if desired.

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Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 2 large eggs
• 1 3/4 cups milk
• 1 teaspoon vanilla extract (optional, for added flavor)
• Extra butter for cooking

Instructions:

1. Prepare the Dry Ingredients:

   • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

2. Mix the Wet Ingredients:

   • In another bowl, beat the eggs.
   • Add the milk and melted butter to the beaten eggs. If using, add the vanilla extract as well. Mix until well combined.

3. Combine Wet and Dry Ingredients:

   • Pour the wet ingredients into the bowl with the dry ingredients.
   • Stir gently with a whisk or spoon until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

4. Rest the Batter:

   • Let the batter sit for about 5 minutes. This helps the baking powder activate and makes the pancakes fluffier.

5. Heat the Griddle:

   • Heat a griddle or large non-stick skillet over medium heat.
   • Add a small amount of butter to the griddle and spread it around to coat the surface.

6. Cook the Pancakes:

   • Pour about 1/4 cup of batter onto the griddle for each pancake.
   • Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes.
   • Flip the pancake and cook for another 1-2 minutes, until golden brown and cooked through.
   • Adjust the heat as necessary to prevent burning.

7. Serve:

   • Serve the pancakes warm with your favorite toppings, such as butter, maple syrup, fresh fruit, or whipped cream.

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