Crack the eggs into a bowl. Add the milk, if using, along with salt and black pepper. Whisk until well combined.

If using cooked ham, salami, bacon, or breakfast sausage, stir it into the eggs before cooking.

Heat a nonstick skillet over low heat and coat it with cooking spray or butter.

Pour in the eggs and gently fold them with a silicone spatula as they cook until softly set.

If using cheese, sprinkle it over the eggs during the last minute of cooking and fold until melted. Remove the eggs from the pan immediately and serve.

Heat a nonstick skillet over medium-low heat and coat it with cooking spray or butter.

Crack the eggs into the skillet. Season with salt and black pepper. Cook until the whites are set and the edges begin to firm, about 2–3 minutes.

Carefully flip the eggs. Cook for 20–30 seconds for a runny yolk, 45–60 seconds for a classic over-easy yolk, or 1½–2 minutes for a firmer yolk.

If using cheese, place it on top immediately after flipping and let it melt. Serve immediately.

Place the bacon strips in a cold skillet in a single layer. Turn the heat to medium.

Cook the bacon, turning occasionally, until it reaches your preferred texture. For soft and chewy bacon, cook for about 8–10 minutes. For crispier bacon, cook it for a few minutes longer.

Transfer the bacon to a paper towel-lined plate.

Cook the sausage patties according to the package directions. Most breakfast sausage patties cook over medium heat, turning occasionally, until browned and cooked through.

Fill your plate with scrambled eggs or over-easy eggs, bacon, breakfast sausage, or both. Add optional sides such as buttered toast, fresh fruit, hash browns, home fries, or Bisquick Pancakes. Enjoy!

In a bowl, whisk together 2 tbsp avocado oil, 2 tbsp lime juice, 1 tbsp garlic paste, 1 tsp Goya Adobo, 1 tsp oregano, 1 tsp thyme, 1 tsp smoked paprika, ½ tsp cumin, ½ tsp onion powder, 12–15 cracks of freshly cracked black pepper, and the optional cayenne.

Coat the pork chops well with the marinade on all sides. Cover and place them in the refrigerator.

Halfway through marinating, flip the pork chops or spoon the marinade over the top.

Remove the pork chops from the refrigerator about 15–20 minutes before cooking.

Heat a large skillet over medium heat. Add 1–2 tsp avocado oil.

Remove the pork chops from the marinade, letting the excess drip off before placing them in the skillet. Cook for 5–6 minutes without moving them.

Flip the pork chops and cook for 5 minutes.

Reduce the heat to medium-low, cover, and cook for another 2–4 minutes, or until the internal temperature reaches 145°F.

Transfer the pork chops to a plate and let them rest for 5 minutes.

If needed, wipe out or wash the skillet to remove any burnt seasoning. Heat the skillet over medium and add 1 tbsp avocado oil.

Add the frozen cauliflower rice to the skillet.

Add ½ tsp Goya Adobo, ¼ tsp oregano, ⅛ tsp thyme, ⅛ tsp smoked paprika, and 6–8 cracks of freshly cracked black pepper.

Cook for 8–10 minutes, stirring occasionally, until the moisture has evaporated and the cauliflower is tender.

Turn off the heat and stir in 1 tbsp lime juice. Taste and adjust the seasoning if needed.

Add a few drops of lime juice over each pork chop. Finish with a light sprinkle of Himalayan pink salt, if desired.

Spoon the cauliflower rice onto each plate. Top with the pork chops and spoon any juices from the resting plate over the pork before serving.