Tony takes both his lunch and his breakfast to work each day. He leaves for work early in the morning and usually isn't ready to eat before he leaves home. He is very much a creature of habit and for several years in a row wanted breakfast tacos every day. So, each Sunday I would make a large batch of breakfast tacos and package them in foil packets of two each. I couldn't believe he didn't get tired of them. Occasionally I would ask "Don't you want something different?" and he would say he still enjoyed the tacos. Well, finally a few weeks ago he decided it was time for a change. After making breakfast tacos every week for over three years, I was so excited! He still wanted some sort of egg, sausage, and bread combination so I created these breakfast sandwiches for him. The egg/sausage portion is BIG enough that just one sandwich satisfies even the hungriest man!1 package Grands biscuits (I use the low fat kind)
1 carton Egg Beaters (you can use regular eggs but I use "fake" eggs to help with his cholesterol)
1/2 lb bulk breakfast sausage (I use Tony's venison breakfast sausage)
1/2 diced onion (I use the frozen diced ones)
1/2 cup shredded cheddar cheese (optional)
salt, to taste
pepper, to taste
pepper, to taste
Preheat oven to 350 degrees. Cook biscuits on cookie sheet according to package directions. While biscuits are baking, cook sausage and onion in large pan over medium heat till no longer pink and crumbly. Drain sausage. Spray a 6 cup muffin tin with cooking spray. Sprinkle enough sausage on the bottom of each muffin tin cup to completely cover the bottom. Sprinkle cheese over sausage. Pour Egg Beaters over the top of sausage almost completely to the top of the cup. You will have a bit of Egg Beaters left- which I always save to use in place of real egg in a recipe. Sprinkle with salt and pepper. Carefully (it will be really full) place muffin tin in the oven. To keep from making a mess in the oven, place muffin tin on a cookie sheet. Bake for 20-25 minutes or until eggs are set. Remove from oven and cool for 3-5 minutes. Slice each biscuit in half and place one sausage and egg cup in between the two pieces. Wrap in foil or serve immediately.
TIP OF THE DAY: When I make this I cook a whole pound of sausage at once and simply store the other 1/2 pound in the refrigerator or freezer for the following week.
Tomorrow's Daily Special: Peanut Butter Banana Bars
