What have you had for breakfast lately?

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Yesterday we were waking up at a bed and breakfast in Kentucky. The table was set very nicely and the coffee, fresh squeezed orange juice, fruit, and freshly made pumpkin bread were delicious (I don't like pumpkin bread but my husband said it was fabulous).
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The main breakfast was eggs Benedict made with fresh eggs from the onsite henhouse and pasture run. The ham on the English muffins and the side sausages came from a nearby farm. The meats were good and the concept was nice but the execution wasn't excellent. The innkeeper didn't poach the eggs, she used ring molds and the yolks were completely cooked, so they had a rubbery texture. The hollandaise sauce was freshly made but there wasn't enough of it. I didn't bother taking a photo of that plate.
 
The sun obviously shines bright in my Old Kentucky Home! It is lovely, Jusa.
I was so glad we stayed there instead of a hotel. Even if the eggs weren't perfect they were sure better than those dry scrambled eggs and other meh offerings at a hotel breakfast buffet. And the place was super quiet, comfortable, and full of history.
 
Yesterday we were waking up at a bed and breakfast in Kentucky. The table was set very nicely and the coffee, fresh squeezed orange juice, fruit, and freshly made pumpkin bread were delicious (I don't like pumpkin bread but my husband said it was fabulous).
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The main breakfast was eggs Benedict made with fresh eggs from the onsite henhouse and pasture run. The ham on the English muffins and the side sausages came from a nearby farm. The meats were good and the concept was nice but the execution wasn't excellent. The innkeeper didn't poach the eggs, she used ring molds and the yolks were completely cooked, so they had a rubbery texture. The hollandaise sauce was freshly made but there wasn't enough of it. I didn't bother taking a photo of that plate.
that looks fabulous!
 
Still in Tennessee. I made from-scratch buttermilk biscuits with homemade sausage gravy (the sausage is from a local farm). Country-style bacon on the side with over-easy eggs on top of the biscuits and gravy. I forgot to take photos but it was yummy.
 
I made some McMuffins, of a sort...I baked the eggs. It was tasty!

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I make those at home sometimes. I have these little round ceramic cups that I coat with butter inside, then I pour the scrambled egg/heavy cream mixture and a dash of salt into the cups. I microwave them for about 30 seconds then put the slice of cheese and Canadian bacon on top and nuke for another 30 seconds or so while the English muffins are toasting. Microwave times vary so it could take more or less time depending. I just use a spoon and they lift out easily. Quite yummy and fast!

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Our grocery stores do carry the cut sheets of parchment paper. They are folded in 4ths and split very easy on the creases. I use have of a sheet for my small sheet pans.

You might check the local Restaurant Supply stores too. If you have a Chef'store or Smart & Final or Cash & Carry...or whatever they may be calling themselves in your area (all the same stores)...they might have just the perfect size for you.
So yesterday I made the breakfast burritos using parchment paper sheets. It was easier to roll them up. Then I stuck them in big gallon bags. They were warm when I wrapped them and froze them. Just had one for breakfast out of the freezer and it seems like that's going to work just fine. I'll wait and see how they hold up in the freezer because it might just be coincidence but on the foil wrapped ones I made before the very last one I pulled out of the freezer was a little moist or something. I did see some crystals on these because I put them in that gallon bag so the steam had nowhere to go which was probably stupid. Next time I should probably leave the bag open until they freeze. But really the one I had this morning tasted good so...

I made a couple of other changes to just the process which isn't hard but I have to do some of it sitting down and I tire easily. So this time I cooked the sausage the day before and put it in a bag in the refrigerator so I didn't have to do all that at once. That helped a lot.

Then the other thing I did is instead of using my saute skillet to cook the eggs, I used my non-stick Dutch oven so I wouldn't have to be so careful stirring them and that was a lot better.

Instead of heating each tortilla separately in a skillet which was time-consuming, I put two foil packages of them in the oven on 300 for 15 minutes. Now there's nothing to stop someone from rolling these around in a skillet real quick to cook the flour tortilla a little more before eating and after microwaving. Would probably improve it but I didn't do it.

If I had room I would have laid out all the tortillas and just did it all assembly line but I really only have room for a few tortillas on my small counter space so I did them in kind of batches of four and wrapped them and stacked them while doing the rest.

So overall I felt it was easier this week and that's good. Thanks for everyone who had suggestions.
 
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