The Ultimate Breakfast - Recipe

I have to warn any readers who've made it this far. This breakfast is destined to be the most satisfying, and perhaps too-delicious meal. It's got way too many carbs, lots of protein, a balance of dairy and some fruits and vegetables to make it even with vitamins and minerals. Who cares though, this isn't a breakfast for those with health on the mind. This is the kind of breakfast you make to impress, celebrate or seduce a hungry lover.

In fact, this is one of my favorite meals to make when I really need to win over my significant other for one reason or another. As a bonus, the kids absolutely love it too, so everybody wins. It takes give or take 30 minutes to make everything, and all of the meal items are easy to make with minimal ingredients.

The first thing you'll want to do is make your Sweet Potato fries and get them into the oven. They will take about 25 minutes to cook, which should be just about the time everything else is ready. You'll need:

• 2 Medium Sized Sweet Potatoes
• 1/2 Cup of Vegetable Oil
• 2 Tablespoons Organic Butter
• Johnny's Seasonings
• 2 Tablespoons Garlic Juice
• Black Ground Pepper
• 1/2 Cup of Brown Sugar

*Preheat your oven to 420*F.

Wash and peel your sweet potatoes, then slice them into fry shaped pieces (or as close as you can get). Then place them in rows onto a deep baking pan. Drizzle your cooking oil and garlic juice over the fries, then add generous helpings of Johnny's Seasonings, brown sugar and your ground pepper. Add your two spoonfuls of butter to the center of the pan, then place the pan on a middle shelf in your oven. Set your oven timer to 26 minutes.

French toast is one of my specialties, or so my family tells me. It's probably more to do with the ingredients I use, then any special culinary skills. To achieve the same savory success with french toast, you will need:

• French Vanilla Extract
• 1/4 Cup of Organic (Unprocessed) Sugar
• 6 Pieces of Potato Bread
• 3 Tablespoons of Butter
• 1 Cup of Organic Milk
• 1/4 Cup Cinnamon
• 4 Eggs

Take a small bowl and put your sugar and cinnamon into it, mixing the two grainy ingredients well. Then break and beat your eggs into a bowl, followed by your milk and cinnamon/sugar mix. Drop in your french vanilla extract, then stir thoroughly. Get all your bread out onto one plate. Turn your burner up to at least a medium temperature, then place a spoonful of butter into a skillet, quickly followed by 2-4 pieces of bread dipped in your batter (both sides). When both sides of the toast are golden brown/deep yellow, place them on the plate and cover with foil.

This one is simple, and you probably already know what to do. Just in case, all you need is:

• 6 Eggs +your left over french toast batter
• 1/4 Cup of Organic Milk
• Ground Black Pepper
• 1 Red Bell Pepper
• 1 Cup Cubed Cheddar

Crack open and beat 6 new eggs into any left over french toast batter you have, then mix thoroughly until smooth. Slice and cub your cheese and peppers, then add them to your eggs. Pour the egg mixture into your skillet and cook on medium until thick, then turn the burner down and stir your eggs with a spoon or fork until they are nice and fluffy and the cheese is all melted. Throw on a decent sprinkle of ground black pepper, then place on a plate and cover with foil.

Once your french toast and scrambled eggs are out of the way, it's time to get your sausage going. This is another one of my better recipes, which basically turns your average breakfast sausage into a deliciously sweet and savory sausage. You'll need:

• 8 to 12 Link Sausages (beef, pork or turkey)
• 1/2 Cup of Brown Sugar
• 1/4 Cup Organic Maple Syrup
• 2 Tablespoons of Butter

Turn your burner onto a high setting, then add your butter to the skillet and make sure it is very lubricated but not spitting hot. Add your sausages. Drizzle your maple syrup over all the sausages, followed by generous sprinkles of brown sugar. Turn your sausages over about every 3 to 5 minutes. After 10 minutes of cooking, and most of the pink has left the sausages, then cover your skillet and allow them to brown for a few more minutes before finishing.

These donuts are sooooo good, and they are the perfect sweet addition to your ultimate breakfast. What you'll need:

• 1 Cup Milk
• 1 tsp Nutmeg
• 1 tsp Baking Soda
• 1/4 Cup Cinnamon
• 2 1/2 Cups of Flour
• 1 tsp Baking Powder
• 1 TBSP Vanilla Extract
• 1/4 Cup Organic Sugar
• 1/2 tsp Almond Extract
• Butter Cream Frosting
• 1 TBSP Gingerbread Spice
• 4 Tablespoons Melted Butter

Pour your milk into a bowl, add your melted butter, followed by your almond extract, vanilla extra, baking powder and baking soda. Stir in the flour a few dollops at a time until the mixture is thicker then pancake batter but smoother. About 20 stirs in each direction should do it. Then grab a small bowl and put your cinnamon, gingerbread spice, nutmeg and sugar in it, mixing them up well.

Now, I have a mini donut maker, which is a goddess-send in situations like this. If you thicken the batter up with a little extra flour, you can roll up the dough, make it into the shape of your choice and throw them down onto a baking pan. Whether they go into the oven, or into your mini donut maker, you'll want to make sure to sprinkle on your sugar/cinnamon/ginger/nutmeg mixture before you cook the donuts. If you've ever made snickerdoodles, you want to layer the spices on top of the donut in the same way.

After the donuts have cooked to a pleasant golden brown color, slap some butter cream frosting on top for an addictive treat.

With this delectable treat you're ultimate breakfast will be nearly complete. You need:

• 1 Loaf of Butter Pound Cake
• 2 Large Strawberries
• Strawberry syrup (or Jelly)

First thing, slice up the loaf into thick little slices, layer them one on top of each other on a small plate. Drizzle your strawberry syrup over the pieces, then slice up your strawberries into thin pieces that you can then lay on each piece of cake. Let them sit for a few minutes to soak in the syrup, eat and share a few pieces while it's all fresh, then stick the platter in the fridge because they are ultra delicious when they're cold.

Grab yourself some O.J. and Organic Milk, then lay out some condiments like:

• Red Chili Pepper and Mango Jam/Chutney (for the eggs)
• Soft butter
• Warm Maple Syrup
• Ketchup

Once you're all set, unwrap all your entrees and fix your plates, then serve hot and delicious.