Breakfast Favorites
Breakfast Favorites
Breakfast Favorites
Try these recipes for Egg-fast Sandwiches, buttermilk biscuits, and Grandma’s breakfast casserole
We love starting the day with a hearty, balanced meal. That’s why this month we’re sharing unique breakfast recipes that are family favorites among our Neighbor’s Club members.
For a flavorful spin on egg salad sandwiches, try Mike’s Egg-fast Sandwiches. Matthew’s buttermilk biscuits are delicious when paired with butter, honey, and homemade preserves. And Grandma’s breakfast casserole from Melinda is the perfect make-ahead meal if you’re feeding a crowd.
Buttermilk Biscuits
Grandma’s Breakfast Casserole
Egg-fast Sandwiches
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Buttermilk Biscuits
By Matthew Johnson from Stokesdale, North Carolina
Buttermilk Biscuits on conveyer
Buttermilk Biscuits on conveyer
30 Minutes Prep
15 Minutes Bake
15 Minutes Cool
12 to 15 biscuits
  • 2 1/2 cups self-rising flour
  • 1/2 cup (1 stick) unsalted butter, frozen, plus 2 tablespoons unsalted butter (1/4 stick), melted
  • 1 cup chilled buttermilk
  • All-purpose flour, for dusting
“Use locally ground self-rising flour and locally sourced buttermilk for the highest-quality biscuits,” Matthew writes.
Stack of Biscuits
  1. Preheat oven to 450 F. Prepare two sheet pans: Line one with parchment paper and place a cooling rack on the other.
  2. In a large bowl, cut frozen butter into flour using a pastry blender.
  3. In the center of the flour mixture, make a fist-sized well and pour in buttermilk. Using your hands, knead the dough until it’s shaggy and sticky.
  4. Lightly flour a surface and a rolling pin. Place the dough on the surface and knead again.
  5. Roll dough into a ¾-inch-thick rectangle, then fold the dough in half. Repeat the rolling and folding process 3 to 4 times, until distinct layers have formed.
  6. Roll the dough one final time into a ½-inch-thick rectangle. Using a 2 ½-inch round cutter, cut biscuits and place on sheet pan lined with parchment paper. Reshape and roll dough scraps and cut into more biscuits until all the dough is used.
  7. Bake biscuits 12 to 15 minutes, until they’re cooked through and lightly browned on top.
  8. Remove biscuits from the oven and carefully move them to the cooling rack placed on the sheet plan. Brush biscuits with melted butter. Let cool 15 minutes before serving.
Grandma’s Breakfast Casserole
By Melinda Harry from Lewisburg, Ohio
Grandma’s Breakfast Casserole fresh out of the oven
Grandma’s Breakfast Casserole fresh out of the oven
5 Minutes Prep
45 Minutes Cook
10 Minutes Cool
10 to 12 servings
  • Butter or cooking spray for greasing
  • 1 pound bacon
  • 1 round sourdough loaf, or 14 ounces other white bread
  • 2 cups cheddar cheese, shredded
  • 2 cups milk
  • 5 eggs
  • 1/4 cup (1/2 stick) butter, melted
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground mustard seed
“This breakfast casserole dish is something everyone wanted a piece of and we never went without for any of our Christmas gatherings,” Melinda writes.
Casserole with a side of avocado and a glass of orange juice
  1. Preheat oven to 375 F. Grease a 9x13 baking dish with butter or cooking spray.
  2. On a wire rack placed over a sheet pan, line bacon in a single layer and cook 25 minutes, until bacon is crispy.
  3. Remove bacon from the oven and let cool. Bring oven temperature down to 350 F.
  4. Using your hands, tear the bread into 1-inch pieces and place in a large bowl.
  5. Once bacon is cool enough to touch, crumble into the bowl with the bread. Mix in cheddar cheese. Spread mixture evenly into the bottom of the prepared baking dish.
  6. In a separate large bowl, whisk milk, eggs, butter, salt, and mustard seed.
  7. Pour egg mixture evenly over bread crust.*
  8. Bake casserole for 20 minutes, or until it’s cooked through and a toothpick inserted through the center comes out clean. Let cool 10 minutes before serving.
  9. *If you’d like to make this casserole a day in advance, stop after step 7. Cover the casserole with plastic wrap and refrigerate overnight. When you’re ready to bake it, remove the plastic wrap and increase baking time to 45 minutes to 1 hour.
Egg-fast Sandwiches
By Mike Mangino from Byers, Colorado
Egg-fast Sandwich with a side of avocado and jalapeno
Egg-fast Sandwich with a side of avocado and jalapeno
10 Minutes Prep
20 Minutes Cook
4 servings
  • 4 eggs
  • 4 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 large jalapeño, seeds removed (if desired) and finely chopped
  • Red pepper flakes, to taste
  • Sea salt, to taste
  • Ground black pepper, to taste
  • 4 bagels, English muffins, or croissants, for serving
You can add cheddar cheese, tomato, or avocado to this sandwich.
Egg Breakfast Sandwich with a side of avocado and jalapeno
  1. Fill a medium saucepan with water, add eggs, and bring to a boil for 10 minutes.
  2. Carefully remove the hard-boiled eggs and place them in a bowl filled with ice water.
  3. Heat the oil in a medium skillet on medium heat. Sauté onion and jalapeño until onion pieces turn golden, about 5 minutes. Remove pan from heat.
  4. Once eggs are cool enough to handle, peel and finely chop them.
  5. Using a spatula, push onion, jalapeño, and any remaining oil from the pan into a mixing bowl. Add chopped eggs, red pepper flakes, salt, and pepper, and mash until the mixture is smooth and holds together. If you’d like, add more red pepper flakes, salt, and pepper to taste.
  6. Serve the egg mixture on bagels, English muffins, or croissants cut in half.
Send Your Recipes
Send us your family’s recipes for summer dishes for a chance to win a Tractor Supply Gift Card!
As we plan ahead for future issues of Out Here, we’re looking for unique, delicious recipes for dips and spreads.

From hummus and guacamole to crab dip and chutney, there are so many tasty options to choose from and try. Do you have a family-favorite recipe for a dip, spread, or something in between? We want to see it!

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Out Here Magazine: Recipes
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