emove the frozen sandwiches from freezer and wrap each sandwich tightly
aper.
Place pan in freezer overnight or until solid.
Line muffin tins with paper liners, and set aside.
Fry, crumble and drain sausage.
Preheat oven to 375 degrees.
Mix together bisquick, cornmeal, eggs, and milk.
Add drained sausage, and cheese, and stir well.
Ladle the filling into the prepared muffin tins, filling almost to top.
Bake for 11-15 minutes.
Allow to cool completely.
Store in freezer in a large airtight container.
Or place each in a sandwich bag, and then place a dozen in a large ziploc bag.
Microwave on high for approx 90 seconds.
his in the fridge or freezer to make ahead for later
Preheat oven to 375 degrees.
In a bowl combine all ingredients until thoroughly mixed.
Line a cookie sheet with foil and spray lightly with a non-stick cooking oil.
Form mixture into 1-1/2\" to 2\" balls and place on foil.
Bake in oven for 25-30 minutes or until done. The balls will somewhat flatten out into a semi-domed patty shape.
Remove from foil and place cooked patties on several layers of paper towel to remove some of the excess oil.
Serve immediately or allow to cool and place in freezer bags for freezing.
Enjoy!
then transfer to zip-top freezer bags.
To Prepare after
Butter 9 x 9 x 2-inch baking pan.
In a large saucepan, melt butter and marshmallows over low heat, stirring constantly.
Stir in peanut butter until melted.
Stir in milk and breakfast drink. Remove from heat.
Fold in raisins and cereal stirring until evenly coated.
Turn into pan.
With buttered hands, pat evenly in pan.
Cool thoroughly.
Cut into bars.
Makes 1 dozen bars.
efore adding it to the breakfast bowl. Don't go overboard
PLACE milk, Carnation Instant Breakfast, ginger and cinnamon in large mug; stir well.
erries; set aside.
Combine freezer jam pectin and sugar in
rown.
Serve with Lemon Breakfast Cream.
To make Lemon
re-cook the bacon and breakfast sausages in microwave on a
pray - set aside.
Heat breakfast links in microwave until warm
Cook the breakfast sausage until it is done
Butter 9 x 9 x 2-inch baking pan.
In a large saucepan, melt butter and marshmallows over low heat, stirring constantly.
Stir in peanut butter until melted.
Stir in milk and breakfast drink. Remove from heat.
Fold in raisins and cereal stirring until evenly coated.
Turn into pan.
With buttered hands, pat evenly in pan.
Cool thoroughly.
Cut into bars.
Makes 1 dozen bars.
Brown breakfast sausage.
Add a layer of sliced potatoes and a layer of creamed corn.
Continue until casserole is full.
Put sausage on top.
Cover with tomato soup.
Bake in oven until done.
n the skillet.
Form breakfast sausage into two 5-ounce
ntil slightly soft.
Add breakfast sausage to sauted vegetables and
pint size zip-lock freezer baggie.
1 - 1 gallon
Beat eggs, then add all other ingredients.
Put into freezer can.
Add about 2-inches ice around the can while freezer is turning, then about 1/3 cup rock salt (or ice cream salt). Continue alternating ice and salt, covering the lid evenly.
As ice melts down, add more ice and salt.
Set freezer in sink or tub as excess water will drain out of the hole in the side.
As soon as motor begins to strain, unplug it so you don't burn out the motor; takes 20 to 30 minutes.