Chef Bailey made it to the Lone Star State to share Big Texas-Style Breakfast recipes.  Below are those deliciously big recipes!

Peach Pomegranate Smoohie

¾ cup POM juice

½ cup frozen peaches

½ cup frozen strawberries

½ inch ginger, peeled

¾ cup greek yogurt

In a blender combine all ingredients and blend until smooth.

Morning After Beer Burger

2 lb ground pork

8 slices bacon, cooked crispy

1/2 cup beer, divided

1 tablespoon dry rubbed sage

1 tablespoon poultry seasoning

½ teaspoon black pepper

½ teaspoon cayenne pepper

1 medium onion, thinly sliced

1 tablespoon olive oil

6 slices Texas Toast, toasted

6 frozen hash brown patties, cooked according to package directions

6 slices sharp Cheddar cheese

6 fried eggs, over easy

Sriracha or other hot sauce, optional

Heat charcoal or gas grill to medium. Gently combine ground pork, 1/4 cup beer, sage, poultry

seasoning black pepper and cayenne in bowl. Shape into 6 (1-inch thick) burgers. Grill burgers

about 5 minutes per side until internal temperature reaches 160° F.

Meanwhile, sauté onion slices in oil over medium heat until very tender and golden brown. Add

remaining 1/4 cup beer and continue cooking until liquid is evaporated.

Place 1 hash brown patty on bottom of each toast; top with slice of cheese. Layer burger,

fried egg, bacon and onions on top of the cheese. If desired, sprinkle with hot sauce; close

sandwich to serve.

Texas-Style Sun Butter French Toast Bake

1 loaf Texas toast, sliced

6 large eggs

1 cup whole milk

1 tablespoon vanilla extract

1 container sun butter

1 tbsp orange zest

2 teaspoon cinnamon

1 cup brown sugar

1 stick butter, melted

powdered sugar for dusting

maple syrup

Combine butter and 1 cup brown sugar and stir until well mixed.  Pour into bottom of a greased 9×13 baking pan, spreading mixture evenly.  Set aside.

Lightly spread each slice of bread with sun butter then slice bread slices into 1 inch cubes.  Set aside.

In a medium bowl, whisk eggs, milk, and vanilla. Set aside.

Lay a single layer of bread cubes in pan. Spoon 1 cup of egg mixture evenly over bread. Sprinkle with 1 teaspoon cinnamon. Repeat with second layer, using up the rest of egg mixture over that layer, and ending with another sprinkle of remaining cinnamon. Try to get the custard evenly soaked into the bread slices.

Cover tightly and chill overnight in fridge.

Cover casserole and bake at 350F for 40-45 minutes or until casserole sets.  Uncover bake for last 15-20 minutes of baking.

Remove from oven and dust with powdered sugar.  Slice and serve warm.

BBQ Pulled Pork Breakfast Tacos

3-4 pound boneless pork shoulder

diced tomatoes

1/4 cup barbecue seasoning blend

salt and pepper

6 eggs, scrambled

1/2 cup finely shredded cheddar cheese

1 cup barbecue sauce

2 flour tortillas

Season pork with your favorite barbecue seasoning blend, salt and pepper; place in 5 to 6-quart slow cooker.  Cover and cook on low 10 to 12 hours (High: 5 to 6 hours).

Remove pork from slow cooker with tongs and place in large container.  Use tongs, 2 forks or fingers to shred pork. Toss pork with bbq sauce.

Place pork, eggs and cheese into your tortilla and wrap.  Serve warm.

BBQ Meatless Tofu Breakfast Tacos

1 package House Foods Premium Tofu Extra Firm

½ cup barbecue sauce

Corn or flour tortillas

1 large avocado, or 2 small avocados

Roasted corn, optional

Cilantro, for garnish

½ cup red cabbage, thinly sliced

2 tsp white wine vinegar

1 tsp lime juice

salt

Toss sliced red cabbage with vinegar, lime juice, and season with salt.  Set aside.

Remove extra firm tofu from packaging and press with paper towels to remove excess moisture.

Crumble tofu into a bowl and stir in barbecue sauce.  Warm barbecue tofu in a pot. Set aside.

Assemble barbecue tofu on the corn or flour tortillas. Top with slaw, sliced avocado, cilantro, and roasted corn.