The Easiest Egg Breakfast Recipes (3 Ways) | Chef Joshua Weissman

Ingredients

• 1 red bell pepper, fire-roasted and diced
• olive oil, 2 tablespoons
• 1 sweet onion, julienned
• 9 large eggs
• 1 tsp (3g)g kosher salt
• ¼ cup (60g) heavy cream
• ¼ cup plus 2 Tbsp (90g) whole milk
• Pepper to taste
• 1 cup (70g) grated cheddar
• ¼ cup crumbled feta
• 1 bunch green onion, 1” segments
• 3 links merguez, sliced into quarters
• 2 tsp fresh thyme leaves, finely chopped
• 1 tsp (3g) kosher salt
• 4 oz goat cheese crumbled
• ¾ cup grated (26g) Pecorino
• 1 bunch chives, finely sliced to top
• Garlic chantilly: ½ cup of heavy cream (120 ml), 1 garlic clove
• Thick-cut bacon, cooked
• Brioche buns, toasted
• ⅓ cup (61g) mayo
• 2 Tbsp (32g) sriracha
• 2 Tbsp (26g) cholula
• Kosher salt to taste
• Sliced smoked cheddar