|
Breakfast McBiscuits
Click
here to go to a Printer Friendly Page
|
Makes:
|
1 dz. |
2 dz. |
3 dz. |
4 dz. |
5 dz. |
6 dz. |
|
Ingredients: |
|
|
|
|
|
|
|
*homemade biscuits
OR
purchased refrigerator biscuits
OR
English muffins |
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.
<<<<<<<
Go
to the May/June 2002 Newsletter
30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com
This site developed and maintained by
Nexis Technical Services, Inc.
This
page was last updated on
Monday, August 04, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.
|
