Burton Lunchbox: Bacon and Egg Biscuits

Recipe and pictures by Jonathan Perkins :)

Dunno why but Frost cafe has been stuck on breakfast specials, bacon egg and cheese biscuits made solely in the lunch box cooker. Bacon first get it done as you like it, then put a little bacon grease on each side of a Pillsbury buttery flaky biscuit, about ten to fifteen minutes each side, then cook your eggs with a little milk beaten well for about five minutes, assemble sandwiches however you like and enjoy

Burton Lunchbox: Omelet

Recipe and pictures by Jonathan Perkins :)

Frost cafe making a breakfast special in the lunchbox cooker. I sauteed the leftover onions green chile's and added mushrooms, added tomatoes, milk, and four eggs, then topped off with cheese. It's kind of an omelet lol.

Sauteed onions mushrooms and chile's for about half an hour, that took the longest cause the lunchbox cooker doesn't like to be opened to stir stuff lol, drained grease then added the tomatoes eggs and milk stirring occasionally for about fifteen minutes, once the eggs are good and done add the cheese wait about a minute or so then enjoy. If you add sausage I would cook that first just to be on the safe side

Skillet: Boiled Eggs on Lettuce, Avocado, Tomato

Recipe and picture by Petra :)

Boil however many eggs you want for breakfast; I boiled 3.
Fry up some bacon and set aside on some paper towels so they can soak up the excess fat. I used low sodium bacon.

Then wash 1 head of romaine lettuce, cut the bottom and top off and put a few leaves on your plate; you can store the rest in the fridge.

Slice up an avocado and tomato and divide them over the leaves.

Peel the eggs, slice them in 3 parts each and also divide over the plate.

Put the bacon on your plate, sprinkle a little salt and pepper and enjoy your breakfast!

Rice Cooker: Eggs

Recipe by Shari Hartley - thanks Shari!

 I either boil them in she'll, or I use an empty pilot coffee cup and scramble them well. Get my rice cooker warm for about five minutes, butter the pan well, I always add a little milk or water when I scramble and I dump them in the cooker, shut the lid. I never time it, just watch, but just a couple minutes, open up,flip em around. As soon as they set unplug it. I hate when they brown so I watch close, they don't take long. I've fried them over easy too, but he prefers them scrambled. So that's it,just like a pan except they cook pretty fast and pouf like a soufflé. You can make little soufflés in a coffee cup too. Add your ham and cheese and onion or tomato or whatever you like and microwave fora minute or two. You can add stuff to them in the rice cooker too. Rice cooker is easy to clean, swipe with a dry paper towel first then a sank wipe, works best for me. Just always use wood or plastic utensiles.