Breads & Breakfasts
Breakfast McBiscuits
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Makes: |
1 dz. |
2 dz. |
3 dz. |
4 dz. |
5 dz. |
6 dz. |
|
Ingredients: |
|
|
|
|
|
|
|
*homemade biscuits |
12 |
24 |
36 |
48 |
60 |
72 |
| Meat: | ||||||
|
pre-cooked bacon slices OR |
24 |
48 |
72 |
96 |
120 |
144 |
|
ham slices OR |
12 | 24 | 36 | 48 | 60 | 72 |
|
cooked sausage patties |
12 |
24 |
36 |
48 |
60 |
72 |
|
Eggs: |
||||||
|
scrambled, fried or poached |
1 dz. |
2 dz. |
3 dz. |
4 dz. |
5 dz. |
6 dz. |
|
cheese slices |
12 |
24 |
36 |
48 |
60 |
72 |
Assembly Directions:
Split muffins or baked biscuits. Top with your
choice of topping combinations.
Example:
2 slices of bacon, 1 egg, 1 slice of cheese OR
1 sausage patty, 1 slice of cheese OR
1/4 C. scrambled eggs, 1 slice of cheese
Be
creative!
Freezing and Serving Directions:
To Freeze: Wrap individually, label, and
freeze.
To serve: place thawed, foil-wrapped biscuit
in oven and warm at 400º for 20 minutes or unwrap
and re-wrap in damp paper towel and microwave a few
minutes.
Comments:
Large biscuits are more manageable than small ones.
For purchased biscuits, choose the jumbo or extra
large-sized variety. For homemade biscuits, don’t
overbake them or they will dry and crumble after
reheating.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.