Leek Bread Pudding

If you’re looking for an exceptionally rich and indulgent breakfast, this is the ticket. You’ll likely think that it won’t even fit in the pan to start with and the end result will be almost double the height of the pan when you pull it out of the oven – though it will deflate when it starts to cool a bit.
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Potato and Sausage Hash

This hash takes a little while to cook, but is mostly hands-off. Any sausage will work, including veggie sausages (I prefer Light Life Chorizo Style Sausages), and the same is true for the potatoes. The multi-color potatoes give a nice look to the final dish, but use whatever type  you have on hand.

The fennel adds a fresh pop and depth of flavor to the dish. It’s fairly common to find in higher end sausages so adjust the seasoning if you use a sausage that already has fennel in it.
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Basic Waffles

There are a few tricks in this recipe which yield a full-flavored, crisp waffle from ingredients most people have on hand. Buttermilk waffles are delicious, but it always seems as though the rest of the buttermilk goes to waste. In this recipe, allowing the milk to rest with vinegar for a few minutes approximates the flavor of buttermilk by slightly curdling the milk. The general rule of thumb is 1 Tbsp vinegar plus enough milk to make 1 cup.
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