• Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving excess fat in the skillet.
• Add potatoes to the skillet and cook, stirring often, until golden brown and crisp, about 12-14 minutes; season with salt and pepper, to taste. Transfer to a paper towel-lined plate; keep warm.
• Reduce heat to medium. Melt butter in the skillet; add eggs, and cook, stirring occasionally, until they just begin to set. Stir in cheese and continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; season with salt and pepper, to taste.
• Serve bacon, potatoes and eggs in tortillas with desired toppings.

for the buttermilk waffles

• Preheat oven to 200 degrees F and a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
• In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
• In a large glass measuring cup or another bowl, whisk together buttermilk, eggs and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
• Pour a scant 1/2 cup of the buttermilk mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes; keep warm in oven.

for the chicken

• In a large bowl, combine flour, cornmeal, baking powder, cayenne pepper, 2 teaspoons salt and 1 teaspoon pepper.
• Working one at a time, dredge chicken in flour mixture, dip into buttermilk, then dredge again in flour mixture, pressing to coat.
• Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.
• Working in batches, add chicken and fry until golden brown, turning occasionally, about 4-5 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm.*
• Serve immediately with waffles, drizzled with honey.

• Heat 3 inches water and vinegar in a wide, shallow saucepan or Dutch oven over medium high heat. Bring to a boil; reduce heat and simmer.
• Crack each egg into a separate bowl or small ramekin. Working carefully, gently slide each egg into the saucepan.
• Cook, undisturbed, until whites are cooked through, about 3-5 minutes. Using a slotted spoon, carefully remove eggs and transfer to a paper towel-lined plate.
• Heat a large skillet over medium high heat. Working in batches, cook ham until lightly browned and heated through, about 1-2 minutes per side.
• Place English muffins open-faced on a platter. Top evenly with ham and eggs, drizzling the tops with hollandaise sauce, garnished with chives and dill, if desired.
• Serve immediately.

for the hollandaise sauce

• Combine egg yolks, lemon juice, salt and cayenne pepper in a blender until pale yellow in color, about 30-60 seconds. With the motor running, add butter in a slow stream until emulsified; season with salt and pepper, to taste.

• Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with cream cheese in an even layer. Top with remaining bread cubes.
• In a large glass measuring cup or another bowl, whisk together eggs, milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla and 1/2 teaspoon salt. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.
• Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
• Sprinkle with pecans; place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 25-30 minutes, or until golden brown and center is firm.
• Serve immediately, drizzled with buttermilk glaze.

for the buttermilk glaze

• In a medium bowl, combine confectioners’ sugar, buttermilk, orange zest, vanilla and pinch of salt. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.

• Grate potatoes using the large holes of a box grater.
• Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
• Transfer potatoes to a large bowl. Stir in garlic powder and onion powder; season with salt and pepper, to taste.
• Heat 2 tablespoons canola oil in a large cast iron skillet over medium heat.
• Working in batches, spread potatoes in a single layer and cook, undisturbed, until golden brown, about 5-6 minutes.  Flip and cook on the other side until evenly golden and crispy, about 3-4 minutes longer. Repeat with remaining canola oil and potatoes.
• Serve immediately.

• Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
• Place potatoes in a large saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 7-10 minutes; drain well.
• To assemble the salad, place arugula in a large bowl; top with bacon, potatoes, eggs, avocado and Parmesan. Pour the mustard vinaigrette on top of the salad and gently toss to combine.

for the mustard vinaigrette

• In a medium bowl, whisk together olive oil, vinegar, mustard and shallot; season with salt and pepper, to taste.

• Preheat oven to 350 degrees F. Lightly oil a mini muffin pan or coat with nonstick spray.
• In a large bowl, combine flour, cinnamon, nutmeg, allspice, cloves, baking powder and salt.
• In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, brown sugar, canola oil, egg and vanilla.
• Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
• Scoop the batter evenly into the muffin tray.
• Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
• To make the cinnamon sugar, combine cinnamon and sugar.
• When the muffins are done, cool for 2 minutes and dip each muffin into the melted butter and then into the cinnamon-sugar mixture.
• Let cool on a wire rack.

• In a medium bowl, combine parsley, basil, chives shallot, garlic and red pepper flakes. Whisk in olive oil and vinegar; season with salt and pepper, to taste.
• Using paper towels, pat both sides of the steak dry; season with 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat a large cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil.
• Place the steak in the middle of the skillet and cook until a dark crust has formed, about 4-5 minutes. Using tongs, flip, and cook for an additional 3-4 minutes, or until desired doneness. Let rest 5 minutes.
• Thinly slice steak against the grain and serve with parsley mixture and eggs.

• SAGE MIXTURE: In a small bowl, combine sage, thyme, fennel seeds, red pepper flakes, nutmeg, 1 1/2 teaspoons salt and 1 teaspoon pepper.
• In a large bowl, combine pork, bacon, maple syrup and SAGE MIXTURE; be careful not to over mix.
• To shape the patties, scoop out 1/4 cup (about 2 ounces) of pork mixture and flatten to create 2 1/2- to 3-inch wide patties, forming about 16 patties.*
• Heat canola oil in a large cast iron skillet over medium heat. Add sausage patties and cook until browned, about 2-3 minutes per side.

• In a large bowl, combine flour, chocolate chips, brown sugar, baking powder, baking soda and salt and cinnamon.
• In a large glass measuring cup or another bowl, whisk together buttermilk, pumpkin, eggs and melted butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
• Lightly coat a griddle or nonstick skillet with cold butter.
• Working in batches, scoop 1/4 cup batter for each pancake. Cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer.
• Serve immediately with maple syrup.