Big Cat 305 is back with a bold breakfast twist cooked up discada-style in a Mexican wok! Loaded with scrambled eggs, crispy ...

In a bowl, whisk together until blended: 8 eggs, 1/3 cup water, 3/4 teaspoon each salt and chili powder, and 1/4 teaspoon cumin.

We’re loading up the discada for a serious breakfast cookout scrambled eggs, sizzling bacon, flaky biscuits, and all the heat coming off that Mexican wok. This is breakfast cooked loud, fast, and full ...

Toast ingredients. Cook vegetable oil, unsalted raw peanuts, and garlic cloves in a skillet over medium heat until the garlic ...