1 lb. Spicy bulk sausage

1 8 ounce package refrigerated crescent rolls

2 cups shredded Mexican blend cheese

8 eggs, beaten

1/2 cup milk

1/4 tsp. Fire Dust

Hot Spots Sparky hot sauce (to taste)

Sliced Jalapeños

Pre-heat oven to 375º Fry sausage in a skillet over medium heat until browned; drain and set aside. Separate crescent dough into 8 triangles, place the triangles with their points toward the center of a greased 12 inch deep-dish pizza pan. Press triangles outward until the pieces join together to form a crust. Bake for 5 minutes on lower rack. Crust will be puffy when removed from oven. Reduce oven to 350º. Spoon sausage over crust uniformly.

Combine eggs, milk, Fire Dust and Hot Spots Sparky in a bowl and whisk until blended. Pour over sausage and crust. Sprinkle with cheese evenly and top with Jalapeño slices. Bake on lower rack 30 – 35 minutes. Serves 6 – 8


1 Lb. Thick Sliced Bacon

Fire Dust


Sprinkle Fire dust on both sides of bacon strips, Cook Fire Dust’D bacon in a heated skillet. Drain and serve. The more you Dust , the spicier the bacon. Equally as tasty with Ham or Canadian Style bacon as well!


6 eggs, beaten

3 cups frozen hash brown potatoes

1 cup shredded Monterey Jack cheese

1/2 cup shredded sharp cheddar cheese

1 cup drained CaJohns Picante Sauce (your favorite flavor)

2 green onions sliced

6 Fire Dust’D bacon strips cooked & crumbled


Pre-heat oven to 350º. In a bowl, beat eggs. Stir in hash browns, cheeses, picante sauce & onions. Pour into a greased pie pan. Bake for 25 minutes, remove and sprinkle with the crumbled bacon. Return to oven for 5 – 10 minutes until a knife stuck in the center comes out clean. Serve with additional CaBoom! Picante Sauce. Serves 6


1 cup Grits, quick cooking

1 cup shredded Cheddar cheese

CaJohns Chipotle hot sauce (to taste)


Prepare grits in accordance with the producers directions. When done, stir in cheese and Chipotle sauce. Serves 4


8 eggs, beaten with CaJohns Cayenne Sauce (to Taste)

1 lb. diced smoked sausage

1 cup diced sweet onion

2 diced medium sized fresh Jalapeños

1 15 1/2 ounce can white hominy

2 Tbsp. butter


In a skillet over medium heat, melt the butter and sauté the sausage, onion, Jalapeños and hominy. When onions are clear, add the eggs and stir until eggs are well cooked. Serve with oven toasted French Bread. Serves 3 – 4


4 cups of water

1 cup corn meal

1/2 cup assorted diced chiles

2 cloves garlic, minced

1/2 cup finely diced onion

chopped cilantro

Bring 3 cups of the water to a boil. mix cornmeal and remaining cup of water. Add to boiling water, salt to taste and stir constantly. Cook until thickened, keep stirring! Add chiles, onions, cilantro & garlic. Cover and cook for 5 minutes over low heat. Pour in shallow baking pan and refrigerate overnight. Cut mush into squares and fry in shallow hot oil over medium-high heat until golden brown and crispy. Serve with spoon of salsa on top.


1 Tbs Vegetable Oil

1/2 large onion, sliced

1/2 cup Crumbled Cooked Chorizo

1/2 cup CaBoom! Picante Sauce

1 large Jalapeño sliced thinly lengthwise

2 Tbs Chopped Hot Chiles

6 X-Large Eggs

3 Tbs Milk

1 tsp salt

10 oz. sliced or hash-brown style potatoes

Saute onion & jalapeño over medium heat until softened. Place veggies in a 9” round non-stick pan. Add CaBoom! Picante sauce, potatoes, chorizo & chiles. Sprinkle with cheese. Whisk

together eggs, milk & salt. Pour mixture over veggies, tilting the pan to spread it evenly. Bake for 30 minutes or until lightly golden brown, remove from oven and let stand covered for 5 minutes. Slice into wedges and serve.

Cover with additional salsa if desired.