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The Sunrise San Antonio

Prep Time: 25 minutes / Cook Time: 30 minutes / Servings: 2


  • 2 large eggs

  • 1/2 cup brown sugar

  • 1/4 tsp. smoked paprika

  • 6 slices of thick, center cut bacon

  • 1.5 cups shredded cheddar cheese

  • 1.5 lbs. baby Yukon Gold potatoes

  • 1/3 cup Olive Oil

  • 1 tbsp. chopped fresh Rosemary

  • 1/2 tsp. each Salt/Pepper

  • 1 large Jalapeño pepper, thinly sliced

  • 4 large slices of Texas Toast

  • 1/2 cup melted butter, plus 2 tbsp.


  1. Make the Smoky Brown Sugar Bacon: Line the center rack of your oven with aluminum foil and preheat oven to 400 degrees. Place the brown sugar and smoked paprika in a large, sealable plastic bag, seal and shake to combine.  Add the bacon slices, re-seal and shake (you can even squeeze it a bit) to coat the bacon slices. Place the coated bacon on the covered oven rack and bake for 18-20 minutes, until the bacon is browned and crispy.  Remove from the heat and set aside on a plate that’s been lined with a paper towel.

  2. Make the Rosemary Jalapeño Hash:  Fill a large pot with water and bring it to a boil.  Add the potatoes and boil them for 5-7 minutes, until soft when pierced with a fork.  Drain and set aside.  Heat the olive oil in a large skillet on high heat.  Add the potatoes and smash them down with a spatula until potatoes are flat and broken open.  Season with salt and pepper, then add the chopped rosemary and sliced jalapeños. Mix until combined and allow them to cook for about 5-7 minutes until browned on one side, turn them over and allow them to brown well on the other side, another 5-7 minutes.  

  3. Make the Sunny-Side-Up-Eggs: Place 2 tbsp. of butter into a separate small skillet and melt on medium heat.  Carefully crack the eggs and cook on medium heat, drawing the whites out to the edges with a spatula until the egg is cooked sunny-side-up, about 1-2 minutes.  Remove from the skillet (you may need to separate the eggs if they’ve cooked together) and set aside on a plate until ready to serve.

  4. To build the sandwiches (Makes 2 sandwiches):  Brush each side of the Texas Toast slices with melted butter and place them in a  large, heated skillet on medium-low heat for about 3 minutes, until browned and crispy.  Turn the slices over and place about 3/4 cup of the Rosemary Jalapeño Hash onto two of the slices.  Sprinkle the shredded cheddar cheese evenly on top of the potatoes and cover the pan until the cheese is melted and smooth.  Uncover and place the strips of Smoky Brown Sugar Bacon evenly on top of the melted cheddar. Top the bacon with a sunny-side-up egg and place the other slice of Texas Toast on top of the eggs. Serve immediately. 

The Morning Glory Grilled Cheese

Prep Time: 30 minutes / Cook Time: 75 minutes / Servings: 6 sandwiches


  • 3 eggs

  • 1 cup granulated sugar

  • 1/2 cup vegetable oil

  • 16 oz. cream cheese, softened

  • 1 tbsp. vanilla bean paste, plus 1 tsp.

  • 1 tsp. fresh lemon juice

  • 2 cups flour

  • 2 tsp. baking powder

  • 1 tsp. pumpkin pie spice

  • 1 cup fresh grated carrots

  • 1/2  cup canned crushed pineapple, drained

  • 1/2 cup unsweetened, shredded coconut

  • 1/2 cup chopped walnuts

  • 1 1/2 sticks of butter, room temperature

  • 2 cups powdered sugar

  • 1 cup white chocolate chips

  • 1/2 cup Heavy Cream

  • non-stick cooking spray


  1. For the Morning Glory Bread (can be made the night before):  Spray a loaf pan with non-stick cooking spray. Preheat oven to 300 degrees. Sift together 2 cups flour, 2 tsp. baking soda and 1 tsp. pumpkin pie spice. Set aside. In a large mixing bowl, combine 1/2 cup vegetable oil, 4 oz. cream cheese, 1 tsp. vanilla bean paste and 1 tsp. lemon juice. Stir until combined and set aside. Using a stand mixer with the whisk attachment, mix together 3 eggs and 1 cup granulated sugar on medium speed for about 5 minutes until pale and fluffy. Mix in the vegetable oil mixture just until incorporated on medium speed.  Slowly mix in the dry ingredients in batches on low speed, just until incorporated. Remove the batter from the stand mixer and fold in the grated carrot, crushed pineapple, coconut flakes and walnuts. Pour the mixture into the loaf pan and bake at 300 degrees for about 1 hour, or until a toothpick inserted comes out clean. Allow the bread to cool before removing it from the pan.  Slice the bread into 1” slices.

  2. For the cream cheese Frosting:  In a stand mixer fitted with the whisk attachment, combine the remaining 12 oz. cream cheese, 1 stick of butter, 1 tbsp. vanilla bean paste and 2 cups powdered sugar. Begin mixing on low speed, and gradually increase the speed until the powdered sugar is incorporated. Continue to mix on high speed for about 2 minutes, until the frosting is smooth and creamy. Line a baking sheet with parchment paper and place spoonfuls of the frosting onto the parchment paper.  Freeze the spoonfuls of frosting for one hour.

  3. For the White Chocolate Ganache: In a small saucepan, combine the white chocolate chips and the heavy cream. Heat on medium heat and stir constantly until the mixture is smooth and silky. 

  4. To assemble the Sandwiches:  Heat a grill pan to high heat and spray the surface with non-stick cooking spray.  Melt the remaining 1/2 stick of butter and brush 2 of the bread slices with the melted butter on both sides. Place the buttered bread slices on the hot grill pan and press down slightly with a spatula to create grill marks on the bread. Grill the bread for about 2 minutes on one side, then flip the bread over.  Place 4-6 spoonfuls of the frozen frosting onto one of the pieces of the grilled morning glory bread. Allow the sandwich to grill, open-faced for an additional 30 seconds, until the frosting begins to melt slightly.  Remove the bread slices from the grill pan and place them on a serving dish, placing the empty slice of bread on top of the slice with the frosting.  Press down slightly so the frosting squeezes out to the edges of the sandwich.  Drizzle the white chocolate ganache on top of the sandwich with a spoon.  Garnish with any remaining bits of carrot, walnut or coconut.  Serve immediately.  Repeat with the remaining ingredients to make remaining sandwiches.

Chorizo Hash Breakfast Sammy on Rosemary Jalapeno French Toast

Prep Time: 15 minutes / Cook Time: 35 minutes / Servings: 3 sandwiches


  • 6 slices freshly baked artisan bread (I used a French loaf), sliced on a bias into 1.5" slices

  • 9 large eggs, divided

  • 2 tablespoons chopped fresh rosemary, plus 3 small sprigs for garnish

  • 5 ounces can of diced jalapeños

  • 2 cups pre-cooked, frozen hash browns, thawed

  • 1 pound chicken or pork chorizo

  • 15 ounces can of black beans, drained

  • 1/2 red bell pepper, chopped

  • 1/4 cup pre-made store bought, fresh, chunky salsa

  • 1/2cup shredded Monterrey Jack cheese

  • 3 scallions, chopped

  • 6 tablespoons olive oil, divided

  • 1 teaspoon garlic powder, divided

  • 1 teaspoon each, salt and pepper, divided


  1. MAKE THE CHORIZO HASH: Heat a large skillet with 2 tbsp. olive oil to medium heat. Add the chorizo, black beans, scallions, bell pepper and salsa. Stir until combined and season with 1/2 tsp. each of garlic powder, salt and pepper. Break the chorizo up as you cook and stir for 7-10 minutes, until veggies are soft and chorizo is browned and cooked through. Add the hash browns and cheese and stir until combined. Cook in the pan for 4-5 minutes on each side, until the hash is well browned, "clumpy and crusty!" Remove from heat and set aside.

  2. MAKE THE ROSEMARY JALAPENO FRENCH TOAST:  Heat a large, non-stick skillet to medium heat with 2 tbsp. olive oil. In a large mixing bowl break three of the eggs. Add the chopped rosemary and diced green jalapeos. Season with 1/2 tsp. each of salt, pepper and garlic powder. Whisk until well combined. Cook the French Toast in 2-3 batches if necessary. Dip each side of each slice of the six bread slices in the egg batter, making sure to get a few jalapeo chunks on each side, and place it in the heated skillet. Cook for 3-4 minutes on each side, until egg batter is completely cooked and toast is golden brown. Remove from heat and set aside.

  3. MAKE THE EGGS:  Heat a large, non-stick skillet to medium heat with 2 tbsp. olive oil. Crack two of the eggs in the skillet, careful not to break the yolks. Cook on medium heat for about 2 minutes, until most of the whites are set. Flip them over carefully and cook for another 1 minute, or until cooked over-easy. Repeat with the remaining four eggs, cooking them two at a time.

  4. BUILD THE SANDWICHES:  Using three large serving dishes, place one large piece of the Rosemary Jalapeno French Toast on each of the three dishes. Top each of the pieces of French Toast with about one cup of the Chorizo Hash. Top the hash with two fried eggs on each sandwich. Place one last piece of Rosemary Jalapeno French Toast over the eggs. Garnish with a small sprig of fresh rosemary and serve immediately.

Easy Overnight Chia Oats

Prep Time: 5 minutes / Cook Time: 0 minutes / Servings: 1


  • 1/2 cup rolled oats

  • 3/4 cup almond milk

  • 2 tsp. chia seeds

  • 2 tsp. agave nectar

  • 1/4 tsp. vanilla extract

  • 1/4 tsp. cinnamon



  1. Combine all ingredients in a mason jar and stir.  Place the lid on top and allow it to sit in the refrigerator overnight.  Stir before eating the next morning.

Sweet Potato Hash Bake

Prep Time: 10 minutes / Cook Time: 30 minutes / Servings: 2


  • 1 cup orange sweet potatoes, peeled and diced

  • 1 cup white sweet potatoes, peeled and diced

  • 2 large eggs

  • 1/2 cup chopped broccoli

  • 1/4 cup chopped red bell pepper

  • 2 scallions, chopped

  • 1/2 tsp. garlic powder

  • 1 tsp. fresh rosemary, chopped

  • salt and pepper to taste


  1. Bring a large pot of water to a boil.  Add the sweet potatoes and yams, boil for 5 minutes, drain, and transfer to a large mixing bowl.

  2. Add the broccoli, red bell pepper, scallions, garlic and rosemary to the mixing bowl. Season with salt and pepper to taste, stir until combined and transfer to a medium cast iron skillet (make sure there are no plastic handles on your pan!) or glass baking dish. 

  3. Crack the two eggs on top and place the skillet or dish in the oven.  Bake at 375 degrees for about 25 minutes, until the eggs are cooked to your liking.  Allow to cool for about 5 minutes before serving. 

Peanut Buttah Cup Pan-Clogs

Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4-6 pan-clogs


  • 1 cup Instant Pancake Mix (water needed only)

  • 3/4 cup water

  • 6 mini chocolate covered peanut butter cups (plus a few extra for garnish)

  • 1/4 cup powdered sugar (for garnish)


  1. Chill the mini peanut butter cups in the refrigerator for about 20 minutes.  Remove from the refrigerator and chop roughly.  Set aside.

  2. Whisk together pancake mix and water in a large mixing bowl.  Stir in peanut butter cup pieces.

  3. Heat a large griddle or skillet on medium heat.  Spray with cooking spray.

  4. Pour the pan-clog mix onto the skillet in 4-6 plops and cook on medium heat for 3-4 minutes per side, until golden brown and cooked through.

  5. To serve: Place the pan-clogs onto a serving plate, sprinkle with powdered sugar, top with extra candy pieces and serve immediately.

Grand Canyon Breakfast Chilaquiles

Prep Time: 15 minutes / Cook Time: 1 hour / Servings: 4-6


  • 3 corn tortillas

  • 1 1/2 medium bell peppers ( I used 1/2 orange, 1/2 red, 1/2 yellow)

  • 5 boneless, skinless chicken tenders

  • 1/4 red onion, chopped

  • 1 medium tomato, chopped

  • 1 1/2 cups egg substitute (or 6 eggs)

  • 1 10oz. jar of salsa verde ( I use Trader Joe's)

  • 1 cup low-fat Mexican blend shredded cheese

  • 1/2 cup low-fat sour cream

  • 1/4 cup finely chopped fresh cilantro 

  • Southwest spice blend (recipe below)

  • 1/2 tsp. garlic powder

  • cooking spray

  • salt & pepper to taste



  1. Preheat oven to 400 degrees. 

  2. Using a large knife or pizza cutter, slice the tortillas into four triangles each.  Arrange the triangles onto a cookie sheet and spray both sides with cooking spray.  Place them in the oven and bake at 400 degrees for about 15-20 minutes, until golden and crispy.  Remove them from the heat, allow them to cool for a few minutes and arrange them in the bottom of a 9x9 glass baking dish so that they completely cover the bottom of the dish.  Set aside.

  3. Raise the oven temperature to a high broil. 

  4. Cut the bell peppers in half and discard the seeds.  Place the bell peppers in the broiler for about 5 minutes on each side until they're blistering and browning.  If you've got a gas stove or grill you can also place the peppers directly on the flame for about 5 minutes on each side.  Remove them from the heat, allow them to cool for a few minutes and then cut them into thin strips.  Set aside. 

  5. Lower the oven temperature back to 400 degrees.

  6. Heat a large skillet to medium heat and spray with cooking spray.  Add the egg substitute and season with 1/2 tsp. garlic powder and salt & pepper to taste.  Stir until combined and cook until the egg substitute is completely cooked.  Remove from the heat and set aside.

  7. Re-spray the same skillet and re-heat. Add the chicken tenders, onions and tomatoes.  Season with the Southwest spice blend, stir until combined and cook on medium heat until the onions are soft and the chicken is cooked through.  Remove from the heat and transfer the mixture to a cutting board.  Shred the chicken with a fork, stir until combined and set aside.

  8. Assemble the chilaquiles:  Start with the tortillas laid flat in the glass baking dish.  Evenly pour the entire jar of salsa verde on top of the tortillas.  Evenly spread the scrambled eggs on top of the salsa verde.  Add the roasted bell peppers on top of the eggs, and then add all of the chicken mixture on top of the bell peppers.  Top with 1 cup of the low-fat shredded Mexican cheese.  Place in the oven and bake in the oven at 400 degrees for about 10 minutes, until cheese is melted and edges are  browned.  Cover with foil and bake for another 10-15 minutes.  Remove from the heat, allow it to cool for a few minutes and serve.  Top with low-fat sour cream and chopped cilantro.

Pineapple Upside Down Pancakes 

Prep Time: 5 minutes / Cook Time: 20 minues / Servings: 6-8 pancakes


  • 2 cups instant pancake mix

  • 1 cup water

  • 1/2 tsp. baking soda

  • 1/2 cup Agave nectar

  • 1/4 tsp. pumpkin pie spice

  • 1 can of pineapple rings in pineapple juice

  • 1/2 cup dark rum

  • 1/4 cup powdered sugar (for dusting)

  • cooking spray 


  1. Preheat oven to 250 degrees. 

  2. Heat a large skillet to high heat.  Add the Agave nectar and cook until boiling and bubbly.  

  3. Sprinkle in the pumpkin pie spice.

  4. Add the pineapple slices and allow the Agave nectar to reduce for about 3-4 minutes.  As the pineapples begin to caramelize and nectar begins to thicken, turn the pineapple slices over and cook for another 2-3 minutes.  When browned, remove the pineapple slices from the heat and set aside.  

  5. Add the rum to the caramelized Agave nectar and deglaze the pan with a wooden spoon or spatula.  Remove the mixture from the heat and set aside.

  6. In a large bowl, combine the pancake mix, water and baking powder.  Mix with a whisk until combined.

  7. Heat a large pan or griddle to medium heat.  Spay the pan and a 4" biscuit cutter with cooking spray and place the biscuit cutter in the center of the griddle.  Add just enough pancake mix to cover the bottom of the biscuit cutter.  Cook on medium heat until the batter is bubbly on top, about 2-3 minutes.  

  8. Add a slice of caramelized pineapple to the center of the pancake and drizzle in a small spoonful of the rum/Agave mixture. Remove the biscuit cutter, carefully flip the pancake over and continue to cook for another 1-2 minutes, until the other side of the pancake is cooked through. 

  9. Repeat steps until completed, placing the cooked pancakes on a cookie sheet in the oven until ready to serve.

  10. To Serve: Arrange 2-3 pancakes onto a serving dish.  Drizzle with remaining rum/Agave mixture and dust with powdered sugar.

Pumpkin Cheesecake Waffles

Prep Time: 10 minutes / Cook Time:  20 minutes / Servings: 4

For the Waffles:


  • 2 cups flour 

  • 1 tsp. baking soda 

  • 1 tsp. baking powder 

  • 1/4 tsp. salt 

  • 1 10 oz. can unsweetened pumpkin 

  • 1 tsp. vanilla 

  • 1/2 cup brown sugar 

  • 1 tbsp. pumpkin pie spice 

  • 2 eggs 

  • 1 cup 2% milk 

  • 2 oz. cream cheese 

  • 2 tbsp. melted butter


  1. Combine flour, baking soda, baking powder and salt in a large mixing bowl and whisk until ingredients are combined. 

  2. Add pumpkin, vanilla, brown sugar and pumpkin pie spice and mix with electric mixer until combined. 

  3. Continue to mix with electric mixer and add eggs one at a time, milk slowly, cream cheese and melted butter.  Mix until smooth. 

  4. Ladle batter into heated waffle iron and follow manufacturer's instructions for cooking waffles.  When cooked, place on a cookie sheet in the oven at 250 to keep warm and crisp until ready to serve. 


For the Filling:

  • 4 oz. cream cheese 

  • 4 oz. heavy whipping cream 


  1. Combine cream cheese and whipped cream and mix with electric mixer until smooth.


For the Topping:


  • 2 tbsp. butter 

  • 1 cup caramel bits or caramel ice cream topping 

  • 1/2 cup chopped pecans


  1. Combine caramel, butter and pecans in a small microwaveable bowl and heat on medium heat for 30 seconds at a time, stirring often until desired thickness and heat are reached.

TO SERVE:  Place one waffle square (or 1/4 circle) on a plate.  Spoon about 1/4 cup of the cheesecake filling on top of waffle.  Place another waffle on top of filling.  Spoon caramel pecan sauce on top waffles to finish.  Serve immediately. 

Crescent Wrapped Italian Egg Bake

Prep Time: 15 minutes / Cook Time:  20 minutes / Serving: 8 tomatoes


  • 1 pkg Refrigerated Crescent Dinner Rolls (8 ct)

  • 1 tablespoon butter (melted) or olive oil

  • 8 medium vine ripened tomatoes

  • 8 small eggs 

  • 1/2 cup(s) finely chopped fresh basil

  • 1/2 cup(s) shredded mozzarella cheese

  • 2 teaspoon(s) Italian seasoning

  • salt and pepper   



  1. Preheat the oven to 350 degrees. 

  2. Cut off the top 1/8 of the tomato and hollow out the interior using a melon baller or spoon. Discard the top, center and seeds. Pat the inside dry with a paper towel. 

  3. Crack and place 1 egg into the center of each of the tomatoes. You may need to spoon out just a bit of the egg whites if the tomato isn't big enough to hold the entire egg.

  4. Sprinkle the cheese evenly over the eggs. Reserve about 2 tbsp. for garnish at the end. 

  5. Sprinkle basil evenly over the cheese on each of the stuffed tomatoes. 

  6. Lightly season each with 1/4 tsp. Italian seasoning, and a pinch of salt and pepper.

  7. Unroll the crescent dough and place on a flat sheet. Separate each of the triangles. 

  8. Set one of the tomatoes on top of each of the triangles. Stretch the three ends of the crescent triangle out so they meet at the top of the tomato and twist around the center. Lay the twist on top of the tomato. Place all the wrapped tomatoes onto a non-stick cookie sheet.

  9. Brush each of the wrapped tomatoes with the melted butter or olive oil, coating the tops and sides of the crescent dough.  

  10. Sprinkle the remaining cheese on top of the wrapped tomatoes. 

  11. Place in the oven on the center rack and bake at 350 degrees until the eggs are soft set and crescent dough is cooked through, about 20-25 minutes. 

  12. Remove from heat and allow to cool for 2-3 minutes before serving. 

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Sunrise San Antonio
Morning Glory Grilled Cheese
Chorizo Hash Breakfast Sammy
Easy Overnight Chia Oats
Sweet Potato Hash Bake
Peanut Butter Cup Pancakes
Southwest Breakfast Chilaquiles
Pineapple Upside Down Pancakes
Pumpkin Cheesecake Waffles
Crescent Wrapped Italian Egg Bake
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