Homemade Frosted Corn Flakes

One of the first recipes I made out of John Currence’s Big Bad Breakfast: The Most Important Book of the Day was homemade frosted corn flakes. As soon as I saw it I was like wow…. how cool would it be to eat a bowl of cereal that I made? So I did. And it was fantastic. So much more corn flavor than the stuff in a box! I mean they were super corny!
These homemade frosted corn flakes were also a lot crunchier than the ones out of a box. They can definitely hold up to milk. You know how with the store-bought flakes you only have a few minutes before you have bowl of soggy sadness. Not with these. You’ll be crunching until the last flake.

5 from 1 reviews
Homemade Frosted Corn Flakes
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • 2 1/12 cups cornmeal
  • 1/2 cup masa
  • 6 tablespoons sugar, divided
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon Kosher salt
  • 2-4 cups boiling water
Instructions
  1. Preheat your oven to 250 F.
  2. Line a baking sheet with parchment paper. Lightly spray the paper with non-stick spray.
  3. Combine the cornmeal, masa, 3 tablespoons of the sugar, and all of the salt.
  4. Add 2 cups of boiling water and stir until blended. Add more water as needed, getting the batter to a consistency just a little thinner than that of pancake batter.
  5. Pour the batter out onto the lined baking sheet and spread out evenly. Try to get it as thin as
  6. possible (mine was a bit thick, but you're aiming for 1/8" if possible).
  7. Sprinkle the batter with the remaining sugar.
  8. Bake for 45 minutes, turning every 15 minutes. The batter will dry out and start to crack. If your batter is thick like mine you might have to bake it a little longer.
  9. Remove from the oven and let cool.
  10. Break up the corn into bite-sized pieces. It's like breaking up brittle, but you want smaller pieces.
  11. Return to the oven and bake another hour or until fully dried.
  12. Remove and let cool completely. The flakes will get a bit crunchier after cooling.
  13. Keep in an airtight container.

 

Country Sausage Gravy

There is truly no gravy like this country sausage gravy. It may seem like a lot of ingredients, but it is beyond worth the time. Creamy, meaty (sausage AND bacon!) and packed full of great flavors. Amazing flavors, unlike any gravy I’ve ever had.

I like to make this gravy in a large cast iron skillet over charcoal. There’s just something about being outside early in the morning cooking up a big batch of gravy for breakfast over a hot charcoal fire. Of course you can cook it just as easily on the stove top.
Country Sausage GravyI usually serve this gravy over biscuits, but it would be incredible on a chicken-fried steak. For that matter, it’d be incredible on anything that requires sausage gravy.

Country Sausage Gravy
Author: 
Recipe type: Gravy
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
For the gravy
  • 4 slices thick-cut bacon
  • 1 pound bulk pork sausage, crumbled
  • 1/2 stick unsalted butter
  • 1 small red onion, chopped
  • 1 tablespoon garlic, minced
  • 4 tablespoons (or more) all-purpose flour
  • 2 cups (or more) milk
  • 1 chicken bouillon cube, crumbled
  • 1 teaspoon ground sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoons green onion, chopped
Serving suggestions
  • Hot baked biscuits
  • Chicken-fried steak
Instructions
  1. Note: You can make this wonderful gravy on the grill (using direct and indirect cooking) or stove.
  2. Heat a large (cast-iron is best) skillet over lit charcoal (direct heat) or on the stove top over medium-high heat.
  3. Add bacon and cook until crispy. Remove to paper towel-lined plate.
  4. Add the crumbled sausage and cook until browned, stirring often. Remove to a large bowl. Crumble the bacon and add to the cooked sausage.
  5. Add the butter to skillet and melt.
  6. Add in the onion and cook until just soft.
  7. Add the garlic and cook for 1 minute.
  8. If cooking on the grill, move the skillet to indirect heat. On the stove, reduce heat to medium-low.
  9. Add flour, a little at a time. Mix, and add more flour. Cook until blonde in color. If too thin, add a bit more flour.
  10. Add the milk 1/2 cup at a time, mixing. Continue cooking until thickened.
  11. Add the chicken bouillon cube and stir.
  12. Add in the sage, thyme, and cayenne. Mix well.
  13. Add salt and pepper to taste, along with the Worcestershire sauce, parsley, and green onion.
  14. Add in the sausage and bacon mixture. Stir and add more milk if the gravy is too thick.
  15. Serve over hot biscuits or chicken-fried steak.

 

Breakfast Sausage Links on the Char-Broil Big Easy

Sure, you can pan-fry sausages. Or bake them. But for truly moist breakfast sausage links that just pop in your mouth, cook them on your Char-Broil Big Easy®. Incredibly easy. No clean-up. Totally delicious.
Breakfast Sausage Links on the Char-Broil Big Easy™

I was very happy with these sausages. I mean, sure, they’re just breakfast sausage links, but the casings get nice and crunchy while the meat stays very tender and juicy. They were really, really great. Surprisingly good, and all I had to do was lower them into my Big Easy® and hang out for about 15 minutes. Done.

I cooked the sausage using the basket that comes with the Big Easy®. You can cook more using the bunk bed basket, but you won’t be able to double the amount since the bunk bed is a little smaller. Don’t try and cram the sausages in or they won’t cook consistently.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Breakfast Sausage Links on the Char-Broil Big Easy®
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 servings
 
Ingredients
  • 1 (12 ounce) package link breakfast sausages
Instructions
  1. Fire up your Big Easy®.
  2. Add the sausage links to the basket. Try not to crowd them.
  3. Lower basket into cooker and cook 15-20 minutes or until done, 160 F.

Breakfast Cups on the Char-Broil Big Easy

These low-carb breakfast cups are the perfect fast morning meal. I usually make a batch on Sunday for the week’s breakfasts. You can mix them up so you don’t get bored. Add chopped spinach. Or mushrooms. Substitute bacon for the sausage. Use egg whites instead of whole eggs. Add a splash of milk. Add some hot sauce. You name it. You can’t go wrong with breakfast cups made on the Char-Broil Big Easy.
Breakfast Cups on the Char-Broil Big Easy
You can just as easily bake these breakfast cups in the oven, but I love my Char-Broil Big Easy, and I love cooking with it, so I tossed them into the cooker. For cooking in the oven bake them at 350 F until done.

These cups keep well in the freezer, so make extra and keep some on hand for those days when you just want to grab a quick breakfast. Toss them into the microwave for 30 seconds or so, and it’s time to eat!

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Breakfast Cups on the Char-Broil Big Easy
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
You'll need 6 3.5 ounce ramekins and the Big Easy Bunk Bed for this recipe.
Ingredients
  • 8 large eggs
  • 1/2 pound bulk breakfast sausage, cooked, crumbled
  • Handful cheddar cheese
  • Your favorite seasoning
Instructions
  1. Fire up your Big Easy.
  2. Spray ramekins with non-stick spray.
  3. Crack eggs into a large bowl. Use a fork to beat them.
  4. Add in the sausage and cheese, along with your favorite seasoning to taste.
  5. Use a fork to combine everything.
  6. Divide mixture between the ramekins.
  7. Place 3 ramekins in the Big Easy basket and the other 3 in the bunk bed. Lower into the Big Easy and cook for 20-30 minutes or until the eggs are done. I test them using a toothpick. If the toothpick comes out clean, they are done.
  8. Remove from the Big Easy and let cool before handling. The eggs should pop right out of the ramekins. If not, run a knife along the edges to loosen them then turn them over to remove the egg mixture.

Biscuits and Tasso Gravy

Quick-and-easy biscuits and gravy is a common meal in our household. A tube of biscuits, a roll of sausage, a little flour, salt and pepper, and milk and 15 minutes later you’ve got breakfast.

Well, this isn’t that version of biscuits and gravy. This is beyond that. Way, way, way beyond it. Gravy made with spicy Tasso is amazing. Spicy, complex, melt-in-your-mouth Tasso just makes a world of difference.
Biscuits and Tasso GravyThe original recipe calls for using creme fraiche, which I could not find the day I went to the market. I ended up substituting sour cream, which has a different texture and slightly different taste, but the end result was still fantastic.

I made the Tasso on my Weber Smokey Mountain smoker. It takes a few days to prepare, but oh is it ever worth the time.

Biscuits and Tasso Gravy
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 servings
 
Ingredients
For the gravy
  • 4 tablespoons unsalted butter
  • 1 cup Tasso, diced
  • 4 tablespoons all-purpose flour
  • 3 cups half and half
  • Kosher salt, to taste
  • 4 teaspoons fresh-squeezed lemon juice
  • 4 dashes hot sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1 cup Creme Fraiche
For the biscuits
  • 1 tube your favorite biscuits
Instructions
For the gravy
  1. Melt the butter in a large sauce pan over medium-high heat.
  2. Add the Tasso. Saute until the Tasso starts to brown.
  3. Stir in the flour and continue stirring for two minutes.
  4. Add the half and half. Bring to a boil, then reduce to a simmer and simmer for 5 minutes or until thickened.
  5. Add the salt, lemon juice, hot sauce, and Worcestershire sauce. Stir well.
  6. Stir in the creme fraiche and serve over biscuits.
For the biscuits
  1. Bake the biscuits per package instructions.

Hobo Hash

I love a great hobo hash for dinner. You can pretty much just grab whatever’s in your fridge and pantry at the time and toss it into a skillet. Eggs, sausage, bacon, potatoes, cheese. Anything and everything.

Hobo HashI recall breakfasts like this from when I was a kid, at a diner in the town where my grandfather lived. The cook there would throw everything onto a flat top and in just seconds you had a hot breakfast on your plate. It was cheap and it was good, but I think I probably skipped the mushrooms as a kid.

Hobo Hash
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 tablespoon butter
  • 6 eggs
  • 1 pound bulk sausage
  • 1/2 cup chopped sweet onion
  • 1/2 cup sliced fresh mushrooms
  • 4 tablespoons vegetable oil
  • 3 cups shredded Russet potatoes
  • 1 cup shredded extra sharp cheddar cheese
  • Salt and pepper
Instructions
  1. Melt butter in a large skillet over medium-high heat.
  2. Crack the eggs into a large bowl and scramble with a fork. Pour into the skillet, season with salt, and cook until done, scrambling them as they cook. Remove.
  3. Crumble sausage into skillet and cook until done. Remove to a paper towel-lined plate.
  4. Add onions and mushrooms to the skillet and cook until they are tender. Remove to a bowl.
  5. Add the oil and potatoes to the skillet. Season with salt. Do not stir. Let them cook until well browned on one side.
  6. Flip the potatoes and cook a few more minutes until just starting to brown.
  7. Add the eggs, sausage, onions and mushrooms. Mix all ingredients together.
  8. Sprinkle with cheese and season with salt and pepper. Cover and cook until cheese melts. Serve.

 

Lumberjack Breakfast Packets

I’m a big fan of anything in a packet, from breakfast to dinner and anything in-between. These Lumberjack breakfast packets are further proof that a meal-in-a-packet can be absolutely fantastic. From sausage links to potatoes, eggs and cheese, each bite gives you a full breakfast taste. Anything and everything would be good in these. Substitute ground pork sauce for the links. Or even ham. Add jalapenos for some kick, or just serve them with hot sauce on the side. Anything goes (and is good) in these packets.

Lumberjack Breakfast PacketsYou can make these packets ahead of time. They’re perfect for a camp-out, or an early morning grill at a local park.

Lumberjack Breakfast Packets
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • Vegetable oil
  • 1 russet potato, cubed (or 1/2 cup substitute pre-made hashbrowns, or leftover fried potatoes)
  • Salt and pepper
  • Cayenne pepper
  • 3 link sausages
  • 2 large eggs
  • 1/2 medium tomato, seeded and chopped
  • 1 green onion, chopped
  • Your favorite shredded cheese
Instructions
  1. Preheat your grill for 350 degree cooking (I used a charcoal grill and cooked indirectly, not directly over the hot coals)
  2. Heat oil in a skillet over medium-high heat.
  3. Add potatoes. Season with salt and pepper and cayenne, to taste.
  4. Do not stir the potatoes. Let them cook until browned on one side.
  5. Flip, season, and again, do not stir. Let cook until golden brown and cooked through.
  6. Remove to a paper towel-lined plate.
  7. Tear off a large piece of foil and fold it in half to make it stronger. Spray with non-stick spray.
  8. Add meat to foil first.
  9. Next, add the cooked potatoes.
  10. Crack eggs over the top next.
  11. Add the tomato, green onion and cheese.
  12. Season with salt and pepper.
  13. Fold up the edges and seal the packet.
  14. Place onto the grill over indirect heat and cook 15 minutes or until the eggs are cooked.

 

 

Mexican Breakfast Taco

Ok, so these Mexican breakfast tacos are about the most unauthentic Mexican breakfast dish ever made, but they’re actually quite tasty and they even look pretty good.

Mexican Breakfast TacoYou can use hard or soft taco shells. I prefer the hard ones since they give a nice crunchy contrast to the texture of the eggs and the toppings.

Mexican Breakfast Taco
Author: 
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 12 hard taco shells
  • 1 pound fresh Mexican chorizo, crumbled
  • 6 large eggs
  • 1 tablespoon heavy cream
  • Salt and freshly ground black pepper
  • 1 cup shredded extra sharp cheddar cheese
For the toppings
  • 4 green onions, chopped
  • 1 medium tomato, seeded, chopped
  • 1/2 cup shredded lettuce
  • 1 avocado, seeded, skinned and chopped
  • 1/2 cup salsa
Instructions
  1. Heat taco shells per package instructions.
  2. Meanwhile, brown the chorizo. Remove from pan.
  3. Whisk together the eggs and cream. Season with salt and pepper. Cook until set, 3-4 minutes. They should come out looking almost like an omelet. Roughly chop.
  4. To assemble the tacos, layer chorizo, cheese and eggs in bottom of taco shells. Add toppings as desired.