Sunday Breakfast

Sunday Breakfast

Need to make room in the fridge for this weeks box, but still have some leftovers from last week? Here’s how we used up the rest of last weeks box to make room!

Breakfast Potatoes

This I actually started last night. Wrap the potatoes (lasts weeks were from Samascott Orchards) in foil and bake in the oven at 350 for 45 minutes. Let cool and refrigerate overnight. Heat pan on low with a tablespoon of butter (we only use Ronnybrook!). Slice the potatoes into 1/2 inch thick discs and place in pan (cast iron allows for nice even cooking if you have one). Season with salt and pepper. We also seasoned ours with some leftover thyme (from Heermance Farm). Turn individual discs, rotating placement in the pan until all golden brown. Serve with a dollop of Ronnybrook creme fraiche!



This one is easy. We get bacon every week because the Jacuterie brand is so amazing! I cook mine on a sheet pan in the oven at 350. It doesn’t splatter in the oven like it does in a pan on the stove top. Plus you only have to check it every couple minutes to turn or rotate the slices. Makes for easy clean up if you put a foil liner in the pan too. After you remove the bacon, let the bacon fat cool on the foil and just roll it up and toss it in the garbage!


This one is again super easy to throw together. In a medium bowl, mix 12 eggs with 1/2 cup of milk, and salt and pepper seasoning. From there you can add just about anything! For this one, I grated up the rest of my wedge of Sprout Creek Toussaint and small diced 2 links of the Jacuterie Maple Jalapeno sausage and an onion and toss it all in the egg mix. Next, pour the egg mix in a cast iron pan and bake in the oven at 350 until lightly golden brown. I minced up my remaining parsley to sprinkle on top!

We also toasted up a couple slices of The Gluten Free Bakery bread (this will be available very soon for the boxes!) and buttered them up, again with Ronnybrook butter.