An egg specialty dish made of beaten eggs that are cooked without stirring. Once the eggs are set, they are folded in half in the pan
A small individual baking dish
Also known as Danishes, made from yeasted, sweetened dough with butter
A breakfast meat from boneless pork loin. It is smoked and brined, with a thin layer of fat on its surface
Potatoes that are shredded and may include onions and seasonings
A pie crust filled with a mixture of eggs, cream, cheese, and vegetables or meat
Bread that has been dipped in a batter and then sauteed
A flat, open-face omelet. Eggs are beaten and mixed with the precooked filling ingredients, and then cooked over low heat without stirring
French fried potatoes that are cut into 1/2 –inch thick circles, usually served during breakfast
Sealing the surface of a pan with a layer of baked-on oil to prevent sticking
Meats such as ham, bacon, Canadian bacon, sausage, hash, and steak
The clear white of an egg
A breakfast meat often made of ground pork that has been seasoned and stuffed into casings; also available in patties
French fries that are usually diced or sliced, served during breakfast
A blend of grains, nuts, and dried fruits
A small, round quick bread
Eggs covered with cream or milk and sometimes bread crumbs. Usually prepared in ramekins lined with a variety of ingredients