horoughly all ingredients listed under breakfast sausage.
In a bowl
egrees. Leaving skin on, chop baked, cooled potatoes into 3/4
Put baked beans in a medium pot, over medium heat and bring to a boil; reduce heat and simmer til serving time.
Meanwhile, fry the bacon until desired crispness and drain on paper towels.
Fry the eggs in the same pan used to fry the bacon.
Toast the bread and spread with butter.
Place one egg on top of each slice of toast and serve with bacon and beans on the side.
old oil.
Empty the Baked Beans into a non-metallic
pot of good English Breakfast tea.
Optional Extras.
Slice baked potatoes in half lengthwise.
Scoop out about 3/4 of flesh and set aside for other recipes.
Set skins on cookie sheet and place in oven about 4 inches away from top element. Broil 8 minutes.
Remove skins from oven and sprinkle with cheese. Season well and add bacon and paprika.
Broil another 4 to 5 minutes.
Serve hot with sour cream, if desired.
If possible, buy a french stick that is part-baked so you can bake it at home for that truly fresh texture.
Cut the french stick in half vertically, then halve each part horizontally.
Spread a thin layer of butter over each piece of bread, then top with strawberry jam.
Serve with a glass of chocolate milk, or if you want to have a really authentic breakfast, pour the chocolate milk into a bowl and dunk the bread and jam before savouring each bite!
50\u00b0F.
Brown the breakfast sausage in a large pan
ood Blog, where her tasty recipes and photos are documented.
Preheat oven to 350 degrees F. Grease a nonstick muffin pan with cooking spray.
Remove biscuit dough from can. Separate 8 uncooked biscuits. Divide each biscuit into two even layers, horizontally.
Place the bottom dough layers in the muffin pan; top each with cheese and a sausage patty.
Place the top dough layers on top of each sausage patty.
Bake for 18-20 minutes or until golden brown and the biscuit is fully baked.
butter beans, kidney beans, and baked beans. Mix in the dry
edium bowl, combine eggs, Carnation Breakfast Essentials(R) Classic French Vanilla
Cook 1 pound of the sausage to a crumble and drain off the fat.
Chop the ham.
Mix all the sausage well with the ham and other ingredients, with salt and pepper to taste.
Form into large balls to make a muffin shape and place them in a large muffin pan. Bake at 300\u00b0 for 45 minutes, turn up the heat and bake 15 minutes more to brown.
Serve with hot currant sauce or jelly.
Good with scrambled or baked eggs.
Serves 6 to 8.
Pour egg mixture over the baked crescent rolls.
Bake in
utter melts. Stir in Carnation Breakfast Essentials(R) Rich Milk Chocolate
Cook and drain sausage.
Crumble into baked pie crusts. Sprinkle cheese over sausage.
Mix milk with eggs and salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Combine 1 1/2 cups (375mL) of fresh or thawed frozen fruit with 2 tbsp (30mL) Smucker's Simple Blends Wildberry Fruit Spread.
Spoon mixture over about 5oz (150g) regular or cinnamon baked flatbread crisps, top with 1/4 cup (50mL) pre-shredded mozzarella cheese and microwave on high for 25 seconds or until cheese is melted.
Optional: Mix 1/2 cup (125mL) plain yogurt with 3 tbsp (45mL) Smucker's Simple Blends Wildberry Fruit Spread and serve with \"nachos\" as dip.
Hard boil 6 of the eggs; cool and peel.
Divide the breakfast sausage into 6 equal parts. Slightly flatten each one, set an egg on it, then pat and shape the sausage to completely cover and seal in the egg.
Beat the seventh egg with a little water. Dip each sausage/egg ball into the egg mixture.
Roll the sausage/egg ball in the dried bread crumbs (Plain are ok but we prefer Italian seasoned crumbs).
Place all of the sausage balls on a baking pan.
Bake at 350 degrees for about a half-hour.
inute.
To Freeze: cool baked cups to room temperature Freeze
Preheat oven to 350 degrees F.
Lay each baked potato on its side and use a knife to carefully cut off the top third of the potato. With a spoon hollow out the middle of each potato to make a \"bowl\", leaving the potato as thick or thin as you would like.
Place 1/2 tablespoon of butter in the middle of each bowl. Gently break an egg into each bowl, careful not to break the yolk.
Top with bacon, cheese, parsley and then season with salt and pepper.
Bake until the egg whites are set (20-25 minutes). Serve immediately.