Garbage For Breakfast Food

BREAKFAST GARBAGE BREAD

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment and spread the potato tots on the sheet. Bake until golden brown and crisp, about 25 minutes. Transfer the baking sheet to a wire rack and let cool. Lower the oven to 400 degrees F.
• Meanwhile, heat the sausage in a large nonstick skillet over medium heat and cook, stirring to break up the sausage, until browned and no longer pink, about 8 minutes. Transfer the sausage to paper towels with a slotted spoon to drain; discard any remaining fat. Let the sausage cool, then crumble into 1/2-inch pieces.
• Heat the bacon in the skillet over medium heat and cook, flipping once, until browned, about 8 minutes. Using tongs, transfer the bacon to paper towels to drain; discard any remaining fat. Let the bacon cool, then crumble into 1/2-inch pieces.
• Prepare a bowl of ice water and set aside. Cover 4 eggs by 1 inch with water in a small saucepan and bring to a boil. Cover the pan, remove from the heat and let the eggs stand for 6 minutes. Uncover and drain the eggs, then transfer to the bowl of ice water and let stand for 3 minutes. Drain and peel the eggs, then quarter each egg lengthwise.
• Toss the American cheese and Cheddar together in a small bowl until evenly combined.
• Roll the dough into a 20-by-14-inch rectangle on a lightly floured work surface. Starting from the shorter end, spread the cheese mixture evenly over half of the dough, leaving a 1-inch border on the sides. Scatter the sausage, bacon and potato tots evenly over the cheese. Arrange all the egg quarters, yolk up, along the short side of the rectangle. Working from this short side, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
• Beat the remaining egg. Transfer the log to the prepared baking sheet and brush with the egg wash. Bake until the bread is golden brown all over, about 40 minutes.
• Let the bread cool for 10 minutes. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm with ketchup or hot sauce.

GARTH'S BREAKFAST BOWL

Steps:

• In a large skillet, melt the butter and scramble the eggs.
• In a separate large skillet, cook the hash browns according to package directions.
• In a third skillet, break up the sausage with a wooden spoon and cook until browned. Remove with a slotted spoon and transfer to a bowl. Cook the bacon in the same skillet until crispy, drain on paper towels, tear into pieces and set aside.
• Cook the tortellini according to the package directions. Layer a large bowl with hash browns, sausage, bacon, tortellini, eggs and cheese, and serve!

LOADED BREAKFAST SKILLET

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 5 to 8 minutes. Drain on paper towels; reserve most of the bacon fat in skillet.
• Reduce heat to medium. Cook and stir onions until starting to soften, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover skillet with a large lid. Cook, checking occasionally, until potatoes are tender, about 20 minutes. Add green onions, garlic, and paprika. Season with salt and pepper.
• Make 4 wells in the potato mixture using a wooden spoon, revealing the bottom of the skillet. Crack an egg into each well; season with salt and pepper. Sprinkle cooked bacon and Cheddar cheese over the entire skillet. Replace lid; cook until egg whites are set and yolks are still runny, about 5 minutes.

BREAKFAST GARBAGE BREAD

Steps:

• Preheat the oven to 425ºF. Line a baking sheet with parchment and spread the potato tots on the sheet. Bake until golden brown and crisp, about 25 minutes. Transfer the baking sheet to a wire rack and let cool. Lower the oven to 400ºF.
• Meanwhile, heat the sausage in a large nonstick skillet over medium heat and cook, stirring to break up the sausage, until browned and no longer pink, about 8 minutes. Transfer the sausage to paper towels with a slotted spoon to drain; discard any remaining fat. Let the sausage cool, then crumble into 1/2-inch pieces.
• Heat the bacon in the skillet over medium heat and cook, flipping once, until browned, about 8 minutes. Using tongs, transfer the bacon to paper towels to drain; discard any remaining fat. Let the bacon cool, then crumble into 1/2-inch pieces.
• Prepare a bowl of ice water and set aside. Cover 4 eggs by 1 inch with water in a small saucepan and bring to a boil. Cover the pan, remove from the heat and let the eggs stand for 6 minutes. Uncover and drain the eggs, then transfer to the bowl of ice water and let stand for 3 minutes. Drain and peel the eggs, then quarter each egg lengthwise.
• Toss the American cheese and Cheddar together in a small bowl until evenly combined.
• Roll the dough into a 20-by-14-inch rectangle on a lightly floured work surface. Starting from the shorter end, spread the cheese mixture evenly over half of the dough, leaving a 1-inch border on the sides. Scatter the sausage, bacon and potato tots evenly over the cheese. Arrange all the egg quarters, yolk up, along the short side of the rectangle. Working from this short side, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
• Beat the remaining egg. Transfer the log to the prepared baking sheet and brush with the egg wash. Bake until the bread is golden brown all over, about 40 minutes.
• Let the bread cool for 10 minutes. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm with ketchup or hot sauce.

GARBAGE FOR BREAKFAST

Steps:

• In a dutch oven saute ham and onions.
• Add potatoes to ham and onions. Saute until lightly browned.
• Scramble eggs.
• Pour in dutch oven with ham, onion and potatoes, stir continuously.
• When eggs are thoroughly cooked remove from heat and top with shredded cheddar cheese.
• Allow cheese to melt prior to serving.