Gaynor Store

Steak, Egg, and Cheese Bagel
McDonald’s steak, egg, and cheese bagel is so filling and delicious. It's a fluffy omelet topped with melty cheese and hearty steak and onions. But this recipe? You can make it at home, so you don’t have to venture out for a meaty and decadent breakfast sandwich. And this way you can customize it to your liking.

We use shaved steak instead of a patty, so all of the ingredients are fairly inexpensive and easy to find. If you’re feeling daring, you can make your own bagels. But the store-bought version works just fine.

This recipe is for two sandwiches, but you can easily cut the recipe in half if you’re making this for one, or double up for the whole family. Or if you've got smaller bagels—bagels vary wildly in size, depending on where you get them—you can turn this recipe into bagel bites instead and halve all the ingredients you'd use on one bagel. Use any kind of bagel you like, but some of the best matches include plain, marble, sesame, poppy, and everything.

One tip: It's super-important to use a nonstick skillet, if at all possible, to ensure the eggs cook well and that nothing else sticks to the pan as you go. Alternatively, use a very well seasoned cast-iron skillet that you know will cooperate.

Sheet Pan Omelette
Mornings can be a busy time, and breakfast is often the most neglected meal of the day. The easiest, quickest dish that requires minimal planning often wins, especially if you're feeding a crowd. If you're sick of granola bars and want to add a warm meal to your morning routine, give sheet pan eggs a try.

Sheet pan eggs are a quick and easy way to cook a lot of eggs at once. The results are similar to a frittata or a thick omelet, making them especially good for piling on bagels or toast. There are a few big pluses to baking eggs in the oven: there's minimal prep, you don't have to stand around to watch them cook, they can feed a crowd, take care of your meal prep for the week, and they're versatile.

Enjoy sheet pan eggs as-is for a high-protein breakfast, maybe with a dash or two of hot sauce. Use them as the protein on your breakfast sammie (it's the perfect size for square bread) or combine them with cooked potatoes and salsa for breakfast burritos. This recipe recommends adding shredded cheese and diced peppers and onions for flavor and texture, but feel free to leave them out or add your favorite mix-ins.

Mix and Match Granola
Granola is a perfect breakfast food, packed with heart-healthy whole grains, nutritious and filling nuts and seeds, and naturally sweet dried fruit. You can eat it with yogurt, milk, or by the handful as a snack. It also happens to be extremely easy to make at home, allowing you to customize the flavors as you see fit.

The basic ratio for granola is six parts dry ingredients (not including fruit) to one part liquid ingredients. Using this basic ratio you can mix and match however you like. We've found the sweet spot, with the perfect amount of oats, nuts, seeds, sweetener, and fruit, but feel free to tweak this recipe. If you like more nuts in your granola, simply decrease the oats and up the nuts. If you can't eat coconut, replace it with more nuts or fruit.

Flavorings like vanilla and almond extract and ground spices like cinnamon, nutmeg, and cardamom can be added for more flavor. We've included tips and tricks for getting the best granola possible along with some fun flavor ideas, but let your imagination run wild!

Migas Recipe
There are two different dishes called migas in Mexican cuisine: One is a soup made with chiles and beef bones, and the other is a breakfast dish made with fried pieces of tortilla and scrambled eggs. If you were looking for that egg dish, good news—this is the recipe for that dish.

Migas can be translated to "crumbs" in English. The dish is a great way to use up stale tortillas. In fact, the secret to the best migas is using your dried-out, leftover tortillas rather than fresh. We recommend removing the tortillas from the packaging (if you keep yours in a plastic bag) and allowing them to dry out for an hour or two before cooking this dish.

The tortillas are sliced into strips, fried in oil with onions and bell pepper, then scrambled with eggs. Top with Oaxaca cheese (or mozzarella) and finish in the oven. You can top your migas with your favorite salsas, more cheese, or even nopales.

Traditionally, the eggs in migas should be hard-scrambled rather than soft, but you do you. Adjust your cooking times accordingly.