Every thousand years, a food challenge appears that blows everyone away - the eggscellent challenge is not that challenge. Sure, it's a ridiculous breakfast portion, but a competitive eater with a sliver more gumption than I've got could've housed it easily. Join along this week as we toast to 3 million subscribers, and announce the winner of the #babishpanini challenge.




  • 1 spanish onion, diced

  • 1 green pepper, diced

  • 4 cloves garlic, minced

  • 1 lb ground chuck

  • 2 Tbsp chili powder

  • 1 Tbsp white pepper

  • 1 Tbsp cumin

  • 1 14.5 ounce can crushed tomatoes

  • 14.5 ounces of water

  • 1 can of kidney beans

  • 1 can of chipotles in adobo, peppers removed (we’ll be using the sauce)

  • 1 tsp smoked paprika

  • 1 tsp oregano



  • 12 eggs

  • 1 red pepper

  • 1 green pepper

  • 16 ounces mushrooms

  • Salt



  • 1 watermelon

  • 1 cantaloupe

  • 1 honeydew melon



  • 675g flour

  • 2 Tbsp baking powder

  • 1 Tbsp baking soda

  • 1 tsp table salt (or 2 tsp kosher salt)

  • 1 stick butter (8 Tbsp)

  • 2 cups buttermilk



  1. Start by dicing 1 spanish onion and 1 green pepper along with mincing 4 cloves of garlic. In a large saucepan, add 1 pound of ground round chuck and cook until browned. Remove from pan and drain off all but a little of the beef fat, then add onion and pepper.

  2. Once everything is nice and soft, add garlic, 2 Tbsp chili powder, 1 Tbsp white pepper, and 1 Tbsp cumin. Stir to combine for 1 minute.

  3. Next add one 14.5 ounce can of crushed tomatoes, 14.5 ounces of water, the browned beef, 1 can of kidney beans, the adobo sauce from the can of chipotle peppers, 1 tsp smoked paprika, and 1 tsp oregano. Stir to combine over a medium-low heat for about an hour.



  1. Cut up 1 red pepper, 1 green pepper, and 16 ounces of mushrooms.

  2. In a cast iron skillet melt 1-2 Tbsp of butter over medium heat. Add your mushrooms with a generous pinch of salt. Once the mushrooms have dried out a little bit, add your peppers and saute until everything is nice and soft. Place in a bowl and set aside.

  3. In the same cast iron skillet add 1-2 Tbsp of butter along with a few tsp of olive oil. In a separate bowl combine 12 eggs and whisk to combine. Pour this mixture into the pan. Stir around with a fork until some curds form. Keep doing this until you can see the bottom of the pan when you move the fork. At this point let the eggs cook for about 2 minutes and let a sort of omelette crust form. Add your mushroom and pepper fillings and fold the omelette shut.

  4. Using two spatulas, move to a large plate. Cover with 4 cups of chili, 2 cups of american cheese and add two biscuits. You have one hour to finish this omelette and 5 pounds of fruit. Enjoy!



  1. Cut up 1 watermelon, 1 cantaloupe, and 1 honeydew melon into 1-inch cubes. Place in a bowl and mix to combine. The sum total should be 5 pounds.



  1. In a large bowl add 675g of flour, 2 Tbsp of baking powder, 1 Tbsp of baking soda, and 1 tsp of table salt (or 2 tsp kosher salt). Sift all of that together into another bowl.

  2. Next add 1 stick of butter (cut into Tbsp sized pieces, fresh out of the fridge). Using 2 butter or steak knives, cut the butter into the flour until the butter is the size of peas.

  3. Add 2 cups of buttermilk and start folding it all together using a rubber spatula. Don’t over-mix or over-knead the dough.

  4. Flour your work surface and knead your dough until it forms a cohesive ball. Refrigerate for 10 minutes before rolling out and using a biscuit cutter to make your biscuits. Make sure your dust your cutter with flour.

  5. Preheat oven to 400°F.

  6. Place biscuits on a parchment-lined baking sheet and brush tops with melted butter. Place in the oven for 15 - 20 minutes or until golden brown and then place on a wire rack to cool.