All in Breakfast
What makes brunch so glorious? It’s undeniably luxurious. In order for brunch to be brunch, you have to slow down. It’s a break from slapping peanut butter on toast and eating in the car. (Anyone else?) Brunch practically requires you to sleep in and not have plans until late in the day.
This recipe is inspired-by but not based on historic oat sausage recipes. Oats, walnuts, and potatoes combine to provide a meaty texture without any additional binders. Smoked paprika, maple syrup, and liquid smoke mingle to create the smoky-sweet flavor of classic breakfast patties. Cumin and oregano are valuable tools in creating deep and vibrant layers of flavor.
This side salad is delightfully simple and is designed to complement nearly any meal you are making! We are featuring it as part of our Brunch-Week series because we think you’ll love the contrast it provides next to the rich and robust flavors present in classic American brunch foods.
Tofu scramble is one of those staples that you don’t need a recipe for. Everyone has their own twist that they put on it. That is why we are keeping this recipe super simple! We want to give you the basics so that you can find your personal tofu scramble style.
There’s nothing better than a crispy oven-roasted breakfast potato. Wedges of savory spuds with crispy outsides and fluffy-creamy interiors… So grab your choice of morning beverage, turn up the music, and get to work chopping. The day is still young, but potatoes can’t wait any longer.
