Granola, yogurt and berries are my standard breakfast on weekdays although I will switch it up sometimes for peanut butter oatmeal or the occasional piece of toast.
Breakfast on the weekends can be quite different as I crave something more indulgent like breakfast sandwiches, biscuits and gravy, or even falafel and French toast at the Kingfield Farmers Market.
Sometimes those weekend breakfasts work out to be quite local, especially during the summer. After purchasing eggs and bacon from Braucher’s Sunshine Harvest Farm along with onions, spicy peppers and cherry tomatoes, I was ready to make a batch of farmer eggs.
You don’t really need a recipe for this — just cook the bacon in a large skillet, use some of the leftover bacon grease to sauté vegetables and add whisked eggs to make the scramble, folding in crumbled bacon and chopped tomatoes at the end.
Serve with fresh fruit and a side of hash browns for a hearty farm-style breakfast.