Breakfast Scones
These scones are wonderful topped with apple butter.
Ingredients:
Scone mix
¾ cup, plus 2 tablespoons water
Method:
1. Preheat the oven to 425°. Combine the water and scone mix in a medium bowl. Stir with a spoon until blended. (Dough will be slightly sticky.)
2. Knead dough 5-6 times on a generously floured board, folding dough in half on top of itself each time. Divide dough into 3 pieces. Pat each piece into a 5-inch diameter dome, and cut each dome into 4 wedges.
3. Place the scones on an ungreased baking sheet. Bake 10-12 minutes or until golden brown. Serve scones warm from the oven.
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Harvest Breakfast Frittata with Sausage, Potatoes & Peppers
This hearty, colorful frittata brings together savory breakfast sausages, tender baby potatoes, sweet peppers, and farm-fresh eggs for a satisfying start to the day.
Ingredients:
½ pound Skagit River Ranch breakfast sausages, casings removed if necessary
1 tablespoon olive oil
¾ pound baby red potatoes, diced into ½-inch pieces
1 small yellow onion, diced
2 Gatherer’s Gold peppers, seeded and diced
2 cloves garlic, minced
8 large eggs
¼ cup whole milk or heavy cream
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh Italian parsley, divided
¼ cup Bellsong Creamery crème fraîche, plus more for serving
Method:
1. Preheat the oven to 375°F. In a 10-inch oven-safe skillet, preferably cast iron, cook the breakfast sausage over medium heat, breaking it into bite-size pieces, until browned and cooked through, about 5–7 minutes. Transfer to a plate, leaving about 1 tablespoon of drippings in the skillet.
2. Add the olive oil and diced potatoes to the skillet. Cook over medium heat for 10–12 minutes, stirring occasionally, until the potatoes begin to turn golden and are nearly tender. Add the onion and peppers and cook for another 4–5 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant. Return the sausage to the skillet and distribute evenly.
3. In a medium bowl, whisk together the eggs, milk or cream, salt, pepper, and 1 tablespoon of the parsley. Gently whisk in the crème fraîche, leaving a few small streaks throughout the mixture. Pour the egg mixture evenly over the sausage and vegetables. Cook undisturbed over medium-low heat for 2–3 minutes, just until the edges begin to set.
4. Transfer the skillet to the oven and bake for 12–15 minutes, or until the center is just set and the top is lightly golden. Remove from the oven and let rest for 5 minutes before slicing. Sprinkle with the remaining parsley and serve warm or at room temperature, with an extra dollop of crème fraîche, if desired.
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Savory Buckwheat Groats Breakfast Bowl
This cozy, comforting recipe is extremely versatile—add in your favorite breakfast meat, some seasonal veggies and top with a farm-fresh egg or two!
Ingredients:
1 cup buckwheat groats
2 cups water
½ teaspoon salt
8 sausage patties
1 yellow onion, peeled and chopped
2 leeks, white and light green parts only, chopped
2 cups winter squash of your choice, peeled, seeded and chopped into bite-size pieces
8 eggs
Method:
1. For the groats, bring water to boil in a small pot. Add buckwheat and salt. Return to a boil, then reduce heat to a simmer, cover and cook until tender, 10–15 minutes. Drain off any remaining water.
2. Meanwhile, in a medium-sized skillet, cook the sausage patties until no longer pink on the inside, removing to a paper-towel-lined plate to drain. Add the onions, leeks, and squash to the skillet, season generously with salt and pepper, and sauté over medium-high heat in the meat drippings until the veggies are tender. Also remove from the skillet and reserve. Finally, in the same skillet, crack the eggs and fry until the whites are set, but the yolks are still runny. Season eggs with salt and pepper.
3. Divide the warm groats into four serving bowls, then top each with 2 sausage patties, a generous helping of the vegetables and 2 eggs; serve immediately.
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Breakfast Sausage & Eggplant Hash with Crispy Eggs
Golden eggplant, zucchini and fennel mingle with savory breakfast sausage and juicy tomatoes beneath a perfectly crispy-edged egg.Â
Ingredients:
1 pound Skagit River Ranch Breakfast Sausage
1 medium eggplant, cut into ½-inch cubes
1 small Italian zucchini, cut into ½-inch cubes
½ fennel bulb, diced
2 tablespoons olive oil, as needed
2 medium heirloom tomatoes, chopped
Kosher salt and freshly ground black pepper
4 farm-fresh eggs
¼ cup chopped Italian parsley
Fennel flowers, for serving, optional
Hot sauce, for serving, optional
Directions:
1. Heat a large cast-iron or heavy skillet over medium-high heat. Add the sausage and cook, breaking it into bite-size pieces, until browned and cooked through. Transfer to a plate, leaving the flavorful drippings in the skillet.
2. Add the eggplant, zucchini and fennel, along with a drizzle of olive oil if the skillet seems dry. Season with salt and pepper and cook, stirring only occasionally, for 8 to 10 minutes, until the vegetables are deeply browned and tender. Add the tomatoes and return the sausage to the skillet. Cook for another 3 to 5 minutes, just until the tomatoes soften and release some of their juices. Taste and adjust the seasoning.
3. While the hash finishes, heat a thin layer of olive oil in a separate skillet over medium-high heat. Crack in the eggs and cook until the whites are set and crisp around the edges but the yolks remain runny.
4. Spoon the hash into shallow bowls and top each serving with a crispy fried egg. Scatter generously with parsley and fennel flowers and serve with hot sauce, if desired.
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Skillet Breakfast Hash with Sausage, Onion & Thyme
Golden, crisp-edged potatoes are tossed with maple-kissed sausage, sweet onions, and fresh thyme for a hearty, comforting skillet breakfast made for slow autumn mornings.
Ingredients:
4 Skagit River Ranch breakfast sausage patties or links
8-10 baby red potatoes, diced into ½-inch cubes
½ yellow onion, thinly sliced
1 tablespoon fresh thyme leaves
Sea salt and freshly cracked black pepper
Optional: Fried or poached farm-fresh eggs, for topping
Method:
1. In a large skillet over medium heat, cook the sausage until browned and cooked through, crumbling the meat into small, bite-sized pieces as you go. Remove with a slotted spoon and set aside, leaving drippings in the pan.
2. Add diced potatoes to the skillet in an even layer. Season lightly with salt and pepper. Cook, stirring occasionally, until golden and tender—about 15–20 minutes. (If the pan seems a little dry, add a drizzle of olive oil as needed.) Stir in sliced onion and thyme. Cook for another 3–4 minutes, until softened and fragrant.
3. Return the sausage to the pan and toss the hash to combine. Serve immediately, topped with a fried or poached egg, if desired.
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Savory Spelt Waffles with Sausage, Jammy Eggs & Fennel
Crisp, nutty spelt waffles go savory with maple-kissed sausage, jammy eggs and a bright tangle of fennel and greens.Â
Ingredients:
2 cups Chimacum Valley Grainery Spelt Pancake & Waffle Mix
Ingredients called for on package for waffles
2 tablespoons chopped Italian parsley, plus more for serving
Freshly ground black pepper
1 pound Skagit River Ranch Breakfast Sausage
4 farm-fresh eggs
1 small fennel bulb, very thinly sliced
2 cups frisée or baby lettuce greens
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt
Fennel flowers, for garnish, optional
Maple syrup, for serving, optional
Directions:
1. Prepare the waffle batter according to package directions. Fold in the parsley and a generous grinding of black pepper. Cook in a preheated waffle iron until deeply golden and crisp; keep warm while you prepare the toppings.
2. Meanwhile, cook the breakfast sausage in a skillet over medium heat, breaking it into bite-size pieces, until browned and cooked through.
3. Bring a saucepan of water to a boil. Carefully lower in the eggs and cook for 7 minutes for jammy yolks. Transfer immediately to a bowl of ice water, then peel and halve.
4. In a small bowl, toss the shaved fennel and greens with the lemon juice and olive oil. Season lightly with salt and pepper.
5. Top each warm waffle with sausage, a handful of the fennel salad and two egg halves. Finish with parsley and fennel flowers, if using. Serve as-is for a savory breakfast, or add a light drizzle of maple syrup for a sweet-savory finish.
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Cream Scones
Fragrant Earl Grey tea, aromatic vanilla bean, and a hint of bright lemon zest come together in these tender, buttery cream scones from Chef Marianna Stepniewski. Serve warm with a generous dollop of crème fraîche and your favorite preserves.
Ingredients:
½ vanilla bean, split and scraped or 2 teaspoons vanilla bean paste or extract
¼ cup granulated sugar
Zest of 1 lemon, finely chopped
1 sachet Earl Grey tea, ground finely in a clean spice grinder
½ cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
1â…“ cups all-purpose flour
1â…“ cups pastry or cake flour
1 tablespoon, plus 2 teaspoons, baking powder
¼ teaspoon kosher salt
1 cup cold heavy cream, plus additional if needed
Turbinado sugar, for finishing
Method:
1. Preheat oven to 425°F and line a baking sheet with parchment. Scrape the vanilla bean seeds into the sugar, then add the lemon zest and ground Earl Grey tea. Rub together with your fingers to distribute the aromatics. Cut the butter into ½-inch pieces and refrigerate until needed.
2. In a large bowl, whisk together the flours, baking powder, flavored sugar, and salt. Add the cold butter and toss to coat, then flatten the pieces between your fingertips into thin, cornflake-like flakes. Gently fold in the heavy cream in two additions until a shaggy dough forms. If the dough doesn’t hold together when squeezed, add more cream, 1 tablespoon at a time.
3. Turn the dough onto a work surface and shape into a rectangle. Press or roll to ½-inch thickness, fold in half, and rotate 90 degrees. Repeat twice more, then roll into a 1-inch-thick rectangle. Wrap and chill for 30 minutes.
4. Transfer the dough to a lightly floured surface, trim the edges, and cut into desired shapes. Arrange on the prepared baking sheet and freeze for 20 minutes.
5. Brush the tops with heavy cream, avoiding the sides, and sprinkle with turbinado sugar. Bake on the middle rack for 12 minutes, until golden brown. Rotate the pan, reduce the temperature to 350°F, and continue baking until the edges are firm and the centers are no longer doughy.
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Breakfast Skillet with Bacon, Potatoes & Herbs
Crispy bacon, golden potatoes, and fresh herbs come together in this hearty, one-pan breakfast—simple, satisfying, and perfect for a slow morning.
Ingredients:
8 ounces bacon rashers, chopped
1 pound fingerling potatoes, halved or sliced
1 cup Cremini mushrooms, sliced
2 tablespoons olive oil (as needed)
4–6 eggs
2 tablespoons fresh herbs (thyme, parsley, oregano), chopped
Sea salt and fresh cracked black pepper
Method:
1. In a large skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pan.
2. Add potatoes to the skillet and cook over medium heat, stirring occasionally, until golden and tender, about 12–15 minutes. Add a drizzle of olive oil if needed. Stir in mushrooms and cook until softened and lightly browned, about 4–5 minutes.
3. Return bacon to the pan and toss to combine. Season with salt and pepper. Make small wells in the skillet mixture and crack eggs into each. Cover and cook until whites are set and yolks are cooked to your liking. Sprinkle with fresh herbs and serve immediately.
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Creamy Polenta Breakfast Bowls with Italian Sausage & Poached Eggs
A comforting, savory breakfast (or any-time meal) that celebrates the rustic flavors of the season.
Ingredients:
1 cup cornmeal or polenta
3 cups water
1 cup buttermilk
2 tablespoons grey sea salt butter, plus more for serving
1 pound Italian sausage
4 large eggs
1 small onion, finely diced
1 carrot, finely diced (optional)
Sea Salt and freshly cracked pepper, to taste
Chopped fresh herbs, such as parsley, thyme, or chives
Bella Luna wildflower honey, for drizzling
Method:
1. In a medium saucepan, bring water to a boil. Slowly whisk in the polenta and reduce heat to low. Stir often until thickened and tender, about 30–40 minutes. Stir in the buttermilk, butter, and a generous pinch of salt. Keep warm over low heat, adding more water as needed for a creamy consistency.
2. While the polenta cooks, crumble and brown the sausage in a large skillet over medium heat. Once golden, add onion (and carrot, if using) and cook until softened, 5–7 minutes. Season with pepper.
3. Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small cup, then carefully slide it into the water. Cook for 3–4 minutes for soft yolks, or longer for firmer eggs.
4. Spoon warm polenta into bowls. Top with sausage and vegetable mixture, a poached egg, and a sprinkle of herbs. Finish with a small pat of butter and a light drizzle of wildflower honey.
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Breakfast Barley with Dried Fruit & Nuts
Chewy, nutty barley is topped with fruit, nuts and a hint of cinnamon to create a hearty and satisfying breakfast.
Ingredients:
2 cups cooked barley*
1 tablespoon cinnamon
¼ teaspoon cloves
1 pinch salt (if you didn’t salt barley during cooking process)
2 medium apples diced
¼ cup walnuts chopped
¼ cup dried cherries
¼ cup pure maple syrup
Milk, to serve (optional)
Method:
1. Combine all ingredients in a medium sauce pot heated over medium heat.
2. Stir frequently until warmed through, about 2-3 minutes.
3. Pour into four bowls and serve with milk if desired.
*To prep barley, combine 1 cup barley with 3 cups water or stock in a saucepan, adding a generous pinch of salt. Bring to a simmer and cook for approximately 25-30 minutes, or until the barley is tender. Drain and cool until ready to use.
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