Breakfast Burrito with Green Chile, Breakfast Sausage Patties, Egg Masala Fry and Grilled Cheese

Ingredients

• 1 lb Ground Pork (20-25% fat content recommended)
• 1 tsp Salt
• 1 tsp Black Pepper (freshly ground)
• 1.5 tsp Dried Sage (rubbed or ground)
• 0.5 tsp Dried Thyme
• 1 tsp Brown Sugar (light or dark, packed)
• 0.5 tsp Red Pepper Flakes
• 0.25 tsp Cayenne Pepper (optional, for extra heat)
• 1 tbsp Vegetable Oil (for frying)

Instructions

1. 1

   Combine the Sausage Mixture

   • In a large bowl, combine the ground pork, salt, black pepper, dried sage, dried thyme, brown sugar, red pepper flakes, and cayenne pepper (if using).
   • Using clean hands, gently mix the ingredients until they are just combined. Overmixing can lead to tough patties, so mix only until the spices are evenly distributed.
2. 2

   Form the Patties

   • Divide the pork mixture into 8 equal portions (about 2 ounces or 55g each). A kitchen scale can help ensure they are uniform.
   • Roll each portion into a ball, then flatten it into a patty about 3 inches in diameter and 1/2-inch thick.
   • Gently press a shallow dimple into the center of each patty with your thumb. This prevents them from puffing up in the middle and helps them cook more evenly.
3. 3

   Pan-Fry the Patties

   • Heat the vegetable oil in a large cast-iron or non-stick skillet over medium to medium-high heat.
   • Once the skillet is hot, carefully place the patties in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
   • Cook for 4-5 minutes on the first side, until a deep golden-brown crust forms. Flip the patties and cook for another 4-5 minutes on the other side, or until cooked through.
   • The sausage is done when it's no longer pink in the center and a meat thermometer inserted into the thickest part reads 160°F (71°C).
4. 4

   Drain and Serve

   • Remove the cooked patties from the skillet and transfer them to a plate lined with paper towels to absorb any excess grease.
   • Let them rest for a minute before serving. Serve hot with your favorite breakfast accompaniments like eggs, toast, or pancakes.

Ingredients

• 8 large Eggs
• 3 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 2 medium Onion (finely chopped)
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chilli (slit lengthwise)
• 2 medium Tomato (finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 1 tsp Salt (or to taste)
• 0.25 cup Water (as needed)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place the eggs in a saucepan and cover with cold water by at least an inch.
   • Bring the water to a rolling boil over high heat, then reduce the heat to a gentle simmer and cook for 10-12 minutes for perfectly hard-boiled eggs.
   • Drain the hot water and immediately transfer the eggs to a bowl of ice water for 5 minutes. This stops the cooking process and makes them easier to peel.
   • Peel the cooled eggs, slice them in half lengthwise, and make a few shallow slits on the white part to help them absorb the masala flavors.
2. 2

   Prepare the Masala Base

   • Heat oil in a wide, non-stick pan or skillet over medium heat.
   • Once the oil is hot, add the cumin seeds and allow them to sizzle and become fragrant, which should take about 30 seconds.
   • Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they turn soft and golden brown.
3. 3

   Cook the Aromatics and Spices

   • Add the ginger-garlic paste and slit green chillies to the pan. Sauté for about a minute until the raw aroma disappears.

Ingredients

• 2 slices Sourdough Bread (Thick-cut slices work best)
• 56 g Sharp Cheddar Cheese (About 2 thick slices or 1/2 cup shredded)
• 1 tbsp Unsalted Butter (Softened to room temperature)
• 1 pinch Salt (Optional, for the crust)

Instructions

1. 1

   Lay the 2 slices of bread on a cutting board. Spread the softened butter evenly across one side of each slice, reaching all the way to the edges.

2. 2

   Flip one slice of bread so the buttered side is facing down. Layer the cheddar cheese evenly over the unbuttered side. Place the second slice of bread on top, with its buttered side facing up.

3. 3

   Place a non-stick skillet or cast-iron pan over medium-low heat. Allow it to preheat for 1-2 minutes. Do not use high heat.

4. 4

   Carefully place the assembled sandwich into the hot skillet. Cook for 3-4 minutes, until the bottom slice of bread is a deep golden brown and crispy. Press down gently with a spatula occasionally for even cooking.

5. 5

   Using the spatula, carefully flip the sandwich. Cook for another 3-4 minutes on the second side until it is also golden brown and the cheese is fully melted and beginning to ooze.

6. 6

   Remove the sandwich from the skillet and place it on the cutting board. Let it rest for one minute before slicing. This allows the cheese to set slightly and prevents it from running out. Slice diagonally and serve immediately.