Breakfasts

When I was in my 20s, my friends and I had a favorite restaurant we frequented. From the outside, it looked like a dive, but inside, the food was fabulous. We often gathered there for Saturday morning breakfasts. Rather than order their syrupy sweet pancakes, I always ordered huevos rancheros. It’s a classic combo for a reason—rice, beans, cheese, and eggs provide a triple dose of protein and unequaled sustenance. It’s the kind of dive-in breakfast that stays with you throughout the day.

It was only a matter of time before I poured my favorite morning cup of tea loaded with cream from my cows into a bowl of leftover rice. The result knocked my socks off. My Outpost version uses soymilk, making it vegan—and divine.

Every spoonful is a delicious combination of creamy, dreamy coconut milk paired with the unique, subtle sweetness of coconut sugar. Along with a healthy dose of fresh pecans, a hint of cinnamon, and flax seed for vital nutrition, it's a breakfast that gives testament to the amazing virtues of coconut. Our Creamy Coconut Breakfast Rice will please your belly and jump-start your morning.

Organic eggs are something to crow about! Uncaged happy hens strutting about pecking for this and that make the most contented sound on earth. I grew up raising chickens. In fact, when I was a teenager I decided I’d had enough of my older brothers and I moved into our chicken house. I remember I had a cot, a clock radio and an electric skillet. I can’t remember how long I lasted, but contented chickens also give us the best food on earth. In this mix I’ve thrown together some eggs, soy bits that taste like bacon and some sharp cheddar cheese powder. Just add water and scramble. Ready in minutes.

Eggs, potatoes, mushrooms, and garlic. It’s the perfect breakfast. Eggs from chickens raised without antibiotics and fed 100% organic feed.

Always nourishing first thing in the morning, scrambled eggs are a classic breakfast, but add plenty of sharp cheddar cheese and a touch of basil and they become gourmet.

I’ve put together two organic whole grains for a griddle cake that has a nutty taste and sourdough texture. Milled on our 100-year-old gristmill, these high-energy, protein-rich cakes have plenty of fiber and flavor. For sweet sprinkles, I’ve included a packet of maple syrup granules. Wanting all of my mixes to be as pure as I could get them, I went looking for a baking powder that used organic starch. Since most baking powders use corn starch, and almost all non-organic corn is now genetically engineered, I decided if I couldn’t find an organic baking powder, I’d have to invent my own. I teamed up with a food scientist here at the University of Idaho and came up with a recipe that uses organic rice starch instead of the commonly used non-organic corn starch. Named after our historic flour mill, I call it Barron Flour Mill Baking Powder. You have to try these. They’re the purest griddle cakes on earth!

The first hot cereal I created was my Outrageous Outback Oatmeal. In no time at all I had devoted fans, and the recipe was a keeper. Over time, I decided I wanted to eat a hot cereal that was less sweet. My Hot ’n Creamy Cereal is unusually delicious and rich in soluble dietary fiber. The addition of cinnamon, nutmeg, and flax seeds makes it my favorite. Basic goodness and not too sweet.

Wake up to the great taste of my “oh-oh-oh” whole-grain, non-dairy hot cereal. A tasty, most unusual soymilk choice. “Dress it up” with fresh fruit. One of my farm hands eats it dry and promotes it as a dry snack food. Equally good for breakfast or snacking.