This is an easy, hearty breakfast sandwich made with canned biscuits baked on a waffle iron.
2 buttermilk biscuits (We used biscuits in a can)
1-2 sausage links
1 slice of cheese of your choice
Tomato or avocado slices
Plug in the waffle iron and spray with non-stick spray. Roll out each biscuit to the diameter of each waffle square on the iron.
Place the biscuits on the waffle iron, close and allow to cook until golden brown. Our iron took about 2 minutes, remove and set aside.
Cook the sausage either in the microwave or on the stove.
Mix together in a small bowl, egg, splash of milk and some salt.
Scramble the egg, cooking over medium-high heat.
Butter one side of the biscuit waffles.
On one side, place a slice of cheese, tomato and sausage links.
Add the scrambled egg on top. Place the other biscuit on top. At this point we placed the sandwich on a panini grill to melt everything together.
Serve and enjoy!
Meg likes making a similar breakfast sandwich using flatbread. We have some delicious homemade tomatillo salsa made from the tomatillos in our garden. We decided to make a breakfast burrito, and I think she has a new favorite breakfast!
1 flour tortilla
1 sausage link
1 tomato, chopped
1 mini yellow or red pepper, chopped
splash of milk
1/2 cup cheese of your choice
salt and pepper to taste
Cook the sausage in a small saute pan.
Break the egg into a small bowl, add milk, salt and pepper.
Whisk all together.
Pour the eggs into the saute pan heated to medium-high.
Add the chopped tomatoes and peppers and cook until done.
Soften the tortilla in the microwave for a few seconds. Chop the sausage and place down the middle of the tortilla
Add the eggs, sprinkle grated cheese and top with tomatillo salsa.
Fold in the sides of the tortilla.
Then roll it up!
You can serve it with some sour cream and salsa on the side.
Megan and I try to think-up “light” dinners on Wednesday nights when we have Zumba. We made a frittata this week and had it with some butternut squash and apple soup. It was delish!!!
2 Italian sausages
1/2 cup roasted red pepper
1 can (14 ounce) whole artichokes packed in water
1 cup Pecorino Romano Cheese, grated
1/4 teaspoon salt
Place about 1 Tablespoon of olive oil in a large non-stick saute pan. Turn heat to medium-high.
Remove the casings from the sausage and crumble in the pan. Saute until done.
Chop 1/2 cup roasted red pepper.
Drain the water off the artichokes. Place on the cutting board and roughly chop.
Drain off any excess fat from the sausage, leaving a little so the eggs don’t stick. Add the peppers and artichokes.
Crack the seven eggs into a blender, add the salt and pepper and mix.
Pour the eggs into the pan.
Sprinkle 1/2 cup of the cheese over the eggs.
Let the eggs set. Run a spatula around the edges. Add the other 1/2 cup of cheese.
Place under the broiler for about 3 minutes, until the top becomes browned.
Remove from the oven. Carefully slide the frittata onto a plate or serve in the skillet.
Megan makes this sandwich for her breakfast every Friday morning.
1 Brown and Serve Turkey Sausage Link
Splash of milk
pinch of salt
1 Tablespoon of Feta Cheese
*optional: add tomato and avocado slices
Crack an egg into a small bowl
Add a splash of milk and a pinch of salt
Mix this all together with a fork or a wire whisk
Spray some non-stick spray in a small fry pan, then turn on the heat to medium-high.
Add the sausage link.
Add the feta cheese to the egg and mix together
Pour the egg into the fry pan. Cook until the egg is no longer runny.
Place the flatbread on a plate and put it in the microwave. Cook on high for 15 seconds.
Place the egg and sausage on one half of the flatbread, then fold it in half, like a taco.
**Addding tomato and avocado slices makes this sandwich extra delicious!